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Recipes
Apple Cranberry Cobbler
5 cups sliced peeled apples or pears
1 1/4 cups sugar
1 cup cranberries
3 Tablespoons tapioca
1/2 teaspoon ground cinnamon
1 cup water
2 Tablespoons butter or margarine
3/4 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup butter or margarine
3 Tablespoons milk
Directions:
Heat oven to 375.
Mix apples, 1 1/4 cups sugar, cranberries, tapioca, cinnamon and water in large saucepan. Let stand 5 minutes.
Stirring constantly, cook on medium heat until mixture comes to a full boil.
Pour into 2 quart baking dish. Dot with 2 tablespoons butter.
Mix flour, 2 tablespoons sugar, baking powder and salt in large bowl.
Cut in 1/4 cup butter until mixture resembles coarse crumbs.
Stir in milk until soft dough forms.
Drop dough by tablespoonfuls onto hot apple mixture.
Bake 30 minutes or until topping is golden brown.
Serve warm with whipped topping, if desired.
Makes 8 servings.
Harvest Loaf Cake
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup butter or margarine
1 cup white sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts
1/4 cup powdered sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 milk or cream
Directions:
Preheat oven to 350 degrees F (175 degrees C)
Grease and flour a 9x5 inch loaf pan.
In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves.
Set aside.
Cream butter and sugar until fluffy, Add eggs and beat well.
Add flour mixture alternately with pumpkin.
Stir in chocolate chips and 1/2 cup of the walnuts.
Pour batter into loaf pan. Sprinkle remaining nuts on top.
Bake at for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean.
While still warm, drizzle with glaze (below).
Glaze:
In a medium bowl, combine confectioners sugar, nutmeg and cinnamon.
Mix and add 1 to 2 teaspoons cream.
Cool before serving.
Peach and Raspberry Cobbler
3 lg cans peaches
1/4 c Sugar
1 pt Raspberries or frozen
1 1/2 c Flour
1 1/2 ts Baking powder
3/4 ts Salt
5 tb Butter; chilled
2/3 c Milk
Directions:
Heat oven to 400.
Put peaches in a 2 qt baking dish. Gently stir in raspberries. Cover with foil.
Bake until juices are bubbling, about 30 minutes.
Meanwhile, combine 1/4 cup sugar, flour, baking powder and salt.
Cut in butter until mixture resembles coarse meal.
Stir milk into flour mixture until ingredients just hold together.
Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough.
Bake, uncovered, until the biscuits have browned, about 25 minutes.
Pecan Pie
1/3 cup margarine or butter, melted
2/3 cup sugar
1 cup corn syrup (light or dark)
pinch salt
3 eggs
1 cup pecan halves
1- 9 inch pie crust
Directions:
Beat eggs, sugar, corn syrup, salt and melted margarine.
Stir in pecans. Pour into pie shell.
Bake at 375 F for 40 to 50 minutes.
Refrigerate pie after baking.
Pumpkin Pie
2 large eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 16 ounce can pumpkin (NOT canned pumpkin pie mix)
1 12 ounce can evaporated milk
Directions:
Beat eggs slightly; beat in remaining ingredients.
Pour into an unbaked, 9 inch pie shell.
Bake in preheated oven at 425 degrees for 15 minutes.
Reduce heat to 350 degrees and bake for about 45 minutes more or until knife inserted in the middle comes out clean.
(If the crust starts turning too dark, cover the edge of the pie with foil strips.)
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