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Cook's Kitchen

7 posts in this topic

Apple Blossom Punch


20 servings

2 12 oz cans concentrated frozen orange juice

2 1 qt. bottles apple juice, chilled

2 1 qt bottles ginger ale, chilled


Mix orange juice and apple juice in bowl. Just before serving, add ginger ale.



Apple Pancakes



¼ tsp salt

¾ cup milk

¾ cup flour

1 ½ tsp sugar

3 eggs


6 tsp butter

⅜ cup sugar

2 apples , peeled/sliced/cored

lemon juice

1 tbsp. cinnamon


Preheat oven 425, bake 20-25 minutes. Beat eggs, add flour, salt, and sugar until smooth, stir in milk. Melt butter in 9" skillet, remove handle, sprinkle apples with lemon juice, add sugar and cinnamon, saute until glazed and golden (carmelized), spoon batter over apples.



Mousaka(Baked Eggplant)



10 servings

cream sauce:

6 tbsp. butter

6 tbsp. flour

3 cup milk

4 eggs

1 # ground lean beef

1 clove garlic, minced

1 ½ tsp. salt

¼ tsp. pepper

2 medium chopped onion

chopped parsley

chopped sweet basil

chopped oregano

4 tbsp. butter

2 medium eggplants

8 oz can tomato sauce

½ tsp. nutmeg


Add garlic, salt, pepper to ground beef. Cook slowly in frying pan until meat juices are absorbed. Add onions, parsley, basil and oregano and butter; brown. Add tomato sauce, simmer till thickened. A teaspoon of sugar may be added. slice eggplants, soak in salt water about 15 minutes. Drain, squeeze slices gently to remove excess moisture. Lay on cookie sheet. Brush with oil on both sides; brown under broiler.


In a 9x13 inch or a little smaller pan, arrange half of the eggplant slices, then spread the meat mixture and top with rest of eggplant. Pour cream sauce on top. Put in 375 oven for 30 minutes till brown on top.


Cream sauce: Melt butter; add flour; stir well; cook few minutes and add milk gradually, stirring constantly until thickened. Slowly add beaten eggs, cook over very low heat until thick; add 1/2 cup Romano cheese and salt.




Peachy Pork


1 # pork tenderloin, cut into 1/8 to 1/4 " slices

1 to 2 tbsp. vegetable oil

3 to 4 cloves garlic, minced

1 jar 16 oz salsa

¼ cup peach preserves

hot cooked rice



In a large skillet, saute pork in oil for 4 minutes. Add garlic; cook and stir 1 minute longer. Stir in salsa and preserves; bring to a boil. Reduce heat; cover and simmer for 2 minutes or until meat is no longer pink. Serve over rice.



Pears in Italian Wine


16 servings

2 cups Italian fruity red wine

2 cups water

½ cup sugar

1 tsp lemon zest

8 pears, peeled

lemon juice

whipped cream


Place the peeled pears in a large saucepan or Dutch oven. Combine the wine, water, sugar, and lemon zest, and pour over pears. Bring to a simmer and cook covered for about 20 minutes, or until pears are tender.


With a large spoon or spatula, transfer pears to a baking dish or deep serving serving dish. Continue to simmer the liquid for 10 to 15 minutes more to reduce the liquid to about 2 cups. Add lemon juice to taste while syrup is simmering when tart to taste, pour syrup over pears. Refrigerate overnight, turning pears occasionally to coat them with the syrup.


To serve, cut pears in half lengthwise. Spoon out cores. Place on desert dishes, spoon syrup over each, and dollop with whipped cream.




Pumpkin Poblano Corn Pudding



2 ½ cups cornmeal

2 tsps baking powder

1 ½ tsps salt

3 large eggs, beaten

¼ cup canola oil

1 can(15 oz) creamed corn

1 ¼ cups canned pumpkin

1 cup ricotta cheese

1 cup diced red onion

¾ cup seeded and diced ponblano chilies

1 tbsp minced fresh ginger

1 clove garlic, minced

canola oil, for oiling pan


Preheat oven to 350. Combine cornmeal, baking powder, and salt in a bowl.


Make an indentation in center of mixture. Place beaten eggs, 1/4 cup canola oil, and creamed corn into indentation. Using a whisk, combine ingredients. Stir in pumpkin and ricotta cheese. Blend well. Stir in red onion, poblano chilies, ginger and garlic.


Oil a 9 x 12 inch glass baking dish with canola oil. Pour batter into the dish. Smooth out the top. Bake for about 45 minutes, or until mixture is set like warm, soft pudding.




Quick Baked Apple Dumplings


8 servings

1 8 pack Pillsbury Homsestyle Biscuits

1 large can Comstock Cinnamon Apple Pie Filling

½ cup flour on large cutting board

½ cup sugar, divided

water or butter, to seal and coat top of dumplings



Smear cookie sheet generously with butter. Spread flour on cutting board and sprinkle with 1/4 cup of sugar. Roll out dough 1 biscuit at a time to a 6" circle-take 1 tablespoon of filling and drop in center, fold over, be sure to seal edges well. Take both ends and bring together to form dumpling, put on cookie sheet and brush with water, sprinkle with sugar, pop in 400 oven until golden brown, 15-20 minutes. Best served while warm.



Red Cabbage & Apple Casserole



3 onions, chopped

2 fennel bulbs, chopped

1 ½ # red cabbage

2 tbsp. caraway seeds

sea salt & pepper

1 tbsp. horseradish sauce

3 large apples

6 slices canadian bacon

1 ¼ cups yogurt


Preheat oven to 300. Mix onion, fennel, red cabbage and caraway seeds, peel, core and chop apples. Chop bacon and stir into cabbage mixture. Put in casserole dish. Mix yogurt with horseradish, stir into the casserole, season with salt and pepper. Bake 1 1/2 hours. Stirring once or twice. Serve hot.




Slow Cooker Apple Butter





5 ½ # apples , peeled and finely chopped

4 cups sugar

2 to 3 tsp. ground cinnamon

¼ tsp. ground cloves

¼ tsp. salt



Place apples in slow cooker. Combine ingredients, pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9 to 11 hours or until thickened and dark brown, stirring occasionally. Uncover and cook on low 1 hour longer. If desired stir with wire whisk until smooth. Place in freezer containers leaving one half inch head space. Refrigerate or freeze. Makes 4 pints.

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Apple Craisins Bundt Cake


3 cups flour

1 tbsp baking powder

2 tsps cinnamon

¼ tsp salt

1 cup sugar

1 cup brown sugar

1 cup safflower or canola oil

¼ cup apple juice concentrate (nonreconstituted, frozen)

2 tsps vanilla

4 eggs

2 cups apples, shredded

2 tbsp fresh lemon juice

1 ½ cups craisins(you can substitute raisins)


Preheat oven to 350. Grease and flour a 10" Bundt pan and set aside.


Sift together flour, baking powder, cinnamon and salt. Set aside.


In a large bowl, combine sugars, oil, apple juice concentrate(unreconstituted), vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture.


Wash, but do not peel, the apples. Granny Smith or Golden Delicious work well. Shred the apples and place in a medium bowl. Sprinkle with the lemon juice and toss to combine. Add to flour batter and fold in craisins.


Pour batter into prepared pan. Bake for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners sugar.




Apples and Pork Chops

6 servings


2 tbsp oil

6 thick boneless pork chops

2 cups apple cider

⅓ cup spicy mustard

3 apples, unpeeled, cored, sliced 1/2" thick

½ cup currants

6 green onions, chopped

2 tbsp cornstarch

¼ cup cold water


In a large skillet, heat oil and add pork chops. Brown chops on both sides, turning once.


I medium bowl combine apple cider and mustard and blend well with wire whisk. Pour over chops. cover pan and cook over medium-low heat for 40-45 minutes. Add apples, currants and green onions; cover and cook 5-10 minutes longer until pork is no longer pink in center and apples are tender. Remove pork and apples to serving platter and cover to keep warm.


In small bowl, combine cornstarch and water and mix to blend. Bring the juices in the skillet back to a boil. Add in the cornstarch mixture slowly, while stirring. Cook and stir over medium heat until sauce is thickened. Serve over chops and apples.



Baked Stuffed Eggplant

6 servings


3 medium eggplants, sliced in half lengthwise

1 # ground beef

2 cloves garlic, minced

1 small onion, finely chopped

1 jar(15 1/2 oz) Ragu Extra Thick & Zesty Spaghetti Sauce with Mushrooms

1 cup elbow macaroni, cooked and drained

¼ cup grated Parmesan cheese

1 tsp. basil

salt to taste

pepper to taste

1 cup shredded Mozzarella cheese


Preheat oven to 400. Place eggplants cut side down on a oiled baking sheet. Bake until almost tender, about 20-30 minutes. Scoop out eggplants leaving 1/2" thick shells; set aside. Coarsely chop eggplant pulp; set aside. In a large skillet, saute beef, garlic and onion until meat is browned; drain fat. Add sauce, macaroni, Parmesan cheese, basil, salt, pepper and chopped eggplant; mix well. Stuff shells with meat macaroni mixture and top with mozzarella cheese. Bake 20 minutes or until bubbly.




German Style Apples and Cabbage

12 servings


4 cups water

8 cups shredded red or green cabbage

5 cups peeled and sliced Granny Smith apples

4 slices bacon, chopped

1 cup sliced onion

2 tbsp cider vinegar

2 tbsp sugar

½ tsp crushed fennel seed

¼ tsp ground black pepper


In a large pot, heat water to boiling; add cabbage and apples. Simmer five minutes or until cabbage is barely tender. Drain and transfer cabbage and apples to serving bowl. In same pot, fry bacon two minutes. Add onion and cook until onion is tender and bacon crisps. Stir in vinegar, sugar and fennel seed. Cook two minutes. Stir mixture into cabbage and apples; serve warm.




Impossible Zucchini Tomato Pie

6 servings


2 cups zucchini

1 cup chopped tomato

½ cup chopped onion

⅓ cup grated parmesan cheese

1 ½ cup milk

¾ cup Bisquick baking mix

3 eggs

½ tsp salt

¼ tsp pepper


Heat oven to 400. Grease 10 inch quiche dish or pie plate, 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.




Lime Jello Cucumber Salad


1 small pkg Lime Jello

1 cup boiling water

1 medium cucumber, unpeeled, grated

1 small onion, grated

½ tsp. salt

1 cup cottage cheese, can substitute sour cream

¼ cup sliced ripe olives, optional

½ cup mayonnaise



Mix together jello and boiling water to dissolve jello, then add remaining ingredients, chill and serve.




Peach Shortcake

8 servings


Filling: 2 1/2 to 3 # Peaches(about 6 to 8), peeled,pitted and sliced

½ cup fruit-only peach preserves

1 ½ tbsp sugar(optional)

½ to 1 tbsp peach liqueur, peach schnapps or peach brandy(optional)

⅛ tsp almond extract

shortcake: cooking spray

2 cups all-purpose flour

2 cups whole-wheat flour

½ cup plus 3 tbsp sugar, divided

3 ¼ tsps baking powder

¾ tsp baking soda

¼ tsp salt

⅓ cup cold butter, cut into small pieces

4 ½ tbsp vegetable shortening, in small pieces

1 cup buttermilk

2 eggs

1 ½ tsps vanilla extract

1 ½ cups whipped cream

fresh raspberries(optional)


To prepare filling, combine all ingredients in a large bowl, tossing well. Using your fingers, coarsely mash 1 or 2 handfuls of peaches. This releases their juice but still leaves plenty of texture.


Preheat oven to 425. Lightly coat a baking sheet with cooking spray.


To prepare shortcake, combine flours, 1/2 cup sugar, baking powder, soda and salt in a food processor. Add butter and shortening and pulse to make a crumbly mixture. (Alternatively, add sifted ingredients to a bowl and cut shortening and butter in by hand.)


Combine buttermilk, eggs and vanilla in a small bowl, beating well with a fork. With the processor running, pour in buttermilk mixture. Pulse until dough holds together.


Place dough on prepared baking sheet; gently pat into a 12 inch round. Sprinkle with 3 tbsp sugar. Bake 15 minutes or until golden brown. Remove from the oven and let cool on a rack until only slightly warm.


Slice cake into 8 wedges. Cut each wedge open and spoon peach filling over bottom. Top with whipped cream and top of wedge. Garnish with fresh raspberries, if using.





Poached Plums with Vanilla Custard.

6 servings


2 #s Italian Plums

2 cups dry white wine

½ cup sugar

1 cinnamon stick , broken into bits

4 cloves

1 orange , quartered

vanilla custard:

¾ cup granulated sugar

8 egg yolks

1 ¾ cups milk

1 ¼ cups heavy cream

½ vanilla bean, split


Wash and dry plums. Place wine, sugar, cinnamon, cloves, and orange quarters in large saucepan over medium heat. Bring to a boil. Lower heat and add plums. Cover and simmer for 15 minutes or until plum skins are just about to burst. Remove from heat and cool.


Remove plums from wine and serve, cold, with Vanilla Custard. Wine may be kept, covered and refrigerated, for cooking other plums for up to 1 month.


Vanilla Custard:


Place the sugar in the top half of a double boiler. Add the egg yolks, beating until mixture is thick and pale yellow. Combine the milk, cream and vanilla bean in another saucepan. Bring to the scalding point.


Gradually add the hot milk mixture to the sugar and eggs, stirring constantly. Set over hot water and continue to stir until the custard thickens enough to coat the spoon. Do not allow the mixture to boil or it will curdle.


Remove the pan from the heat and strain the custard through a sieve. Cool, stirring from time to time. Makes approx. 3 cups.




Tomato Soup


4 servings


6 ripe tomatoes, chopped

2 tbsp butter or oil

3 cups chicken stock

1 cup milk or cream

to taste salt and pepper


celery leaves for garnish


Saute the tomatoes in the butter or oil until they are tender. Mix the tomatoes with the soup stock, and simmer for 20 minutes. Run the mixture through a food blender. Put back into the saucepan, and add the milk or cream and a pat of butter. Heat, and serve with celery leaf garnish.



Whole Wheat Squash Rolls

1 dozen


1 pkg yeast

3 cups whole wheat flour

2 tsps salt

¼ cup sugar

3 tbsp cooking oil

¾ cup water or milk

½ cup winter squash, mashed

3 tbsp molasses



Combine dry ingredients in large mixing bowl. Heat oil and liquid in a saucepan to 120(lukewarm). Add squash and molasses. Cool to lukewarm; stir into dry ingredients making a stiff dough. Add more flour if necessary. Knead 10 minutes on a lightly floured board. Place in a greased bowl. Turn to greased surface and cover with towel. Let rise in a warm place until double or about an hour. Roll into 1/2 inch thickness and cut into 2" rounds or shape into balls. Brush tops with oil. Place 1" apart on a greased baking sheet. Cover and let rise about 45 minutes. Bake in a preheated 425 oven for 20 minutes.

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Apple Bread


½ cup margarine

1 cup sugar

2 eggs

1 tsp. soda

2 tbsp. sour milk

2 cups flour

1 tsp. vanilla

2 cups chopped apples


2 tbsp. flour

2 tbsp. sugar

2 tbsp. margarine

2 tbsp. cinnamon



Mix in order given and pour into a large bread pan. Sprinkle topping over batter and bake at 350 for 1 hour. Note: for sour milk - mix 1/8 tsp vinegar and enough milk to make 2 tbsp.




Pumpkin Apple Struesel Muffins


2 ¼ cups flour

2 cups sugar

1 tbsp. pumpkin pie spice

1 tsp. soda

½ tsp. salt

2 eggs , slightly beaten

1 small can pumpkin

½ cup vegetable oil

2 cups peeled, finely chopped apples


2 tbsp. flour

¼ cup sugar

½ tsp. cinnamon

2-4 tsp. margarine


In large bowl, combine first 5 ingredients, set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cup, filling 3/4 cup full.


Topping:Combine, flour sugar and cinnamon, then cut in 2-4 tsp margarine until crumbly.Sprinkle streusel topping over batter. Bake in a preheated 350 oven for 35 to 40 minutes or until done.




Quick Apple Tart with Puff Pastry


2 servings


puff pastry sheet or puff pastry, thawed if frozen

1 large or 2 small apples

2 tbsp sugar or to taste

½ tsp ground cinnamon or to taste

pinch ground cloves(optional)

1 to 2 tbsp cold butter, cut into small pieces

2 to 3 tbsp apricot jam



Preheat oven to 375.


Roll the pastry 1/8 inch thick on a lightly floured surface; even if you are buying rolled sheets, you need to roll them thinner. Cut out two 7" rounds and transfer them to a baking sheet. Peel, halve and core the apple and cut it in thin slices. Leaving a rim of about 1/3" at the edge, arrange the apple slices overlapping slightly in the center of the pastry rounds. Prick the rim with a fork. combine sugar, cinnamon ad cloves, and sprinkle mixture evenly over apples. Dot with butter.


Bake for 20 to 25 minutes or until apples are tender and pastry is golden brown. Transfer tarts to a rack to cool slightly, Heat jam in a very small saucepan over low heat, or microwave it in a cup; brush it over the tarts.





Squash & Bean Soup


6 servings


1 ½ pounds stew meat, cut into 3/4 inch cubes( lamb shanks,pork chops or smoked fish can be substituted)

1 ½ pounds hubbard squash, pared and cut into 1 inch cubes(12 oz package of frozen cooked squash can be substituted)

2 cup water

2 teaspoon salt

¼ teaspoon ground ginger

¼ teaspoon ground red pepper

2 medium tomatoes, chopped

1 10 oz.package frozen lima beans

cooked rice, optional for topping



Heat the meat,salt, ginger and red pepper until it s all boiling in the dutch oven; reduce heat to a simmer; cover and allow it to simmer for 90 minutes; add the squash, cover and cook until the meat and squash are tender. Now, the big step: remove the squash and puree in the blender, or mash its guts out with the masher;return the mushed up squash to the dutch oven; heat (again) to boiling, then, reduce the heat to a simmer; cover and simmer until the lima beans are nice and tender(this should take about 15 minutes). Now, you re done. an added treat is to top each serving with some cooked rice(white or brown).




Taffy Apple Dip


1 8 oz pkg cream cheese

½ cup brown sugar

1 tsp vanilla

1 cup peanuts, chopped

1 pkg Granny Smith apples


Blend the cream cheese, brown sugar, and vanilla, then add about 1 cup of peanuts. Cut up Granny Smith apples and use for dipping.




Vadalia Onion Casserole


3-5 large vidalia onions, sliced thin

1 stick margarine

1 cup grated Parmesan cheese

25 Ritz crackers, crushed


Melt margarine in saucepan. Saute onions until limp. Put 1/2 onions in 1 1/2 quart casserole. Cover with 1/2 crushed crackers. Cover with all grated cheese. Add remaining onions. Cover with remaining crushed crackers. Bake at 350 for 30 minutes. Serve hot.




White Apple Brownies


⅔ cup butter

2 cups brown sugar

2 eggs

1 tsp. vanilla

1 cup flour

½ tsp. salt

½ cup chopped nuts

1 cup chopped apples


Cream butter and sugar; add eggs. Mix dry ingredients, add to butter mix. Put in 9x9 pan. Bake 350 for 20 minutes or until done.





Zucchini & Cauliflower a la Greque


5-6 small zucchini

1 head cauliflower

1 green pepper

½ cup olive oil

1 cup lemon juice

2 lemon slices

1 tsp salt

1 clove garlic, crushed

½ tsp coarsely ground pepper

1 tsp thyme

¼ tsp hot pepper sauce


Slice zucchini, break cauliflower into florets, julienne (cut into long, thin strips) the green pepper. Combine all other ingredients in saucepan. Bring to a boil, add vegetables. Reduce heat and simmer until tender but not mushy. Place in a large bowl or crock, cover and refrigerate. Serve cold.




Other ingredients may be combined with the zucchini: green beans, Brussel sprouts, carrots, eggplant, onions, mushrooms, artichoke hearts, cherry tomatoes, small whole beets, red kidney beans, garbanzos, etc.




Apple Bars


2 cups flour

½ cup sugar

½ tsp baking powder

½ tsp salt

1 cup butter

2 eggs, beaten

6-7 apples, peeled and sliced

¾ cups sugar

¼ cup flour

1 tsp cinnamon


1 cup powdered sugar

1 tbsp butter



Combine flour, sugar, baking powder and salt. Cut butter into dry mixture. Stir in eggs. Divide mixture in half. Press half f dough over a 9 x 14 " pan. Combine apples, 3/4 cup sugar, 1/4 cup flour and 1 tsp cinnamon. Arrange on top of dough mixture. Crumble remaining dough over apple mixture. Bake at 350 for 40 minutes; let cool. Make powdered sugar frosting; drizzle over mixture.


Frosting: Cut butter into powdered sugar and add enough milk to make frosting SLIGHTLY thin.




Pumpkin Pecan Bread


1 cup butter, softened

4 eggs

1 cup pumpkin

1 tbsp. pumpkin pie spice

2 tsp. baking powder

½ tsp. salt

1 cup granulated sugar

1 cup packed brown sugar

2 ¾ cups flour

1 tsp. baking soda

1 cup pecans , chopped


Preheat oven to 350. Cream butter and sugars in large bowl until light. Add eggs, one at a time. Beat in pumpkin. Add pumpkin pie spice, baking powder, baking soda, and salt. Mix in flour until just blended. spoon into 2 large greased and floured loaf pans or 3 small loaf pans. Bake for 60-70 minutes. Test with toothpick. Cool for 10 minutes before removing from pan.

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So there is one sort of "sustainability/liberal" trend I happen to agree with...but for different, non-political, non-anti capitalist, non-agenda driven reasons. I am trying really hard to incorporate more LOCAL food in our diets. I think the fresher, more local and more natural the food is it is the better it is for you. Plus it supports small local farms and keeps one of the unique features of our community thriving. Obviously, as years gone by have taught us, it is a great blessing to have access to all the great things we have available to us from other places...I just don't want to ignore my "old food friends" for my "new food friends."


Anyway, I bring that up because I've been trying to figure out how to make things using apples, squash, pumpkin and onions because that is what is abundant around here right now. Your post Geeeshout hits the nail on the head!



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My pleasure!


Since produce starts losing vitamins and minerals the minute it is picked-the longer before you use it, the less nutrients. How much healthier is a cabbage grown locally than one from across the country, or some fruits and vegetables that come from other countries. I have noticed that even the farmer's markets have been more expensive this year. 25 to 30 percent even.


I have one more group of recipes for tomorrow morning, then next month I have prepared a soup file :)

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My pleasure!


Since produce starts losing vitamins and minerals the minute it is picked-the longer before you use it, the less nutrients. How much healthier is a cabbage grown locally than one from across the country, or some fruits and vegetables that come from other countries. I have noticed that even the farmer's markets have been more expensive this year. 25 to 30 percent even.


I have one more group of recipes for tomorrow morning, then next month I have prepared a soup file :)



I LOVE soup. And yes, all food is more expensive by far. I actually don't go to our Farmer's Market because it is too snooty. But I try to buy off of small local vendors and farmers directly. They've had a rough year and not enough to meet demand. It's been interesting.

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Apple Chicken Salad

6 servings


3 apples, unpeeled, died

2 tbsp fresh lemon juice

⅓ cup orange juice

½ cup yogurt, plain

⅓ cup honey

3 cups cooked chicken, diced

2 cups celery, sliced thin

½ cup pecan pieces


Clean but do not peel the apples. Place in a large bowl and sprinkle with the lemon and orange juices. Toss to coat all the pieces.


In a smaller bowl, combine yogurt and honey and add to the apples.


Add remaining ingredients and stir to coat completely with the dressing. Serve chilled on a bed of lettuce.




Apple Crunch Muffins



¼ cup margarine

½ cup milk

1 ½ cups flour

1 cup apples, finely chopped

3 tsps baking powder

½ cup sugar

1 egg, beaten

½ tsp salt

½ tsp cinnamon

⅓ nuts, finely chopped



Cream margarine and sugar; add milk with apples. Put into greased muffin tins. Top with 1/3 cup finely chopped nuts. Bake at 350 for 20 to 25 minutes. Let sit in tins for a few minutes and then remove. Better next day.



Apple Upside Down Cake


1 stick butter

½ cup sugar

1 tsp. cinnamon

2 ½ cups sliced apples

2 eggs

¾ cup sugar

1 tbsp. butter, melted

½ - ¾ cup flour

1 tsp. baking powder

¼ tsp. salt


Melt stick of butter in 8x10 inch pan. Top with sliced apples. Mix 1/2 cup sugar with cinnamon and sprinkle over apples. Mix the eggs, sugar and 1 tsp. melted butter; add the flour, baking powder and salt. Spread over the apples. Bake at 350 for 30 minutes.




Pumpkin Spice Cake with Maple Custard Sauce

12 servings



2 ½ cups all purpose baking flour

2 ½ cups granulated sugar

1 tsp baking soda

1 tbsp plus 1 tsp pumpkin pie spice

1 tsp ground cloves

½ tsp salt

1 cup vegetable oil

3 large eggs

1 can(15 oz) pureed pumpkin

1 ½ tsps vanilla extract

powdered sugar

Maple Custard Sauce:

3 egg yolks

¼ cup granulated sugar

1 cup heavy whipping cream

⅓ cup whole milk

¼ cup maple syrup

pinch salt

pinch pumpkin pie spice


Preheat oven to 350. Grease and flour a fluted 10" tube or bundt cake pan.


In a medium-size bowl, combine flour, sugar, baking soda, pie spice, cloves and salt. Set aside.


In a large mixing bowl, combine oil, eggs, pumpkin and vanilla; beat until thoroughly mixed. Gradually add flour mixture, beating until dry ingredients are moistened. Spoon into prepared baking pan and bake for 50 to 60 minutes or until wooden pick inserted into the center comes out clean.


Cool cake 10 minutes in pan before inverting on a wire rack. Cool completely.


To prepare Maple Custard Sauce, combine egg yolks and sugar in a small bowl. Set aside. Combine cream and milk in a heavy-bottom saucepan. Heat on medium-low until mixture comes to a boil.


Remove pan from the heat. Whisk 1/2 cup hot cream mixture into egg yolk mixture. Slowly whisk yolk mixture back into saucepan. Cook, stirring constantly, over low heat until sauce begins to thicken. Remove from the heat and stir in maple syrup, pinch of salt and pumpkin pie spice.


Place saucepan in a large pan or bowl of ice to quickly cool sauce. Sauce may be prepared and refrigerated several days before serving.


To serve, sprinkle cake with powdered sugar and slice. Drizzle custard sauce over cake or serve on side.



Swiss Squash Bake


½ cup butter

1 ½ cups cut fresh broccoli

½ cup shredded swiss cheese

1 tsp salt

dash cayenne pepper

¼ cup grated Parmesan cheese

1 ½ cups sliced zucchini

1 egg

¼ cup milk

¼ tsp dry mustard


Melt butter in large skillet. Add vegetables. Cook until tender. Beat egg slightly. Stir in swiss, milk, salt, mustard and pepper. Place vegetables in 1 quart baking dish. Pour egg mixture over vegetables. Sprinkle with parmesan cheese. Bake at 375 for 15-20 minutes.




Vegetable Stuffed Peppers

6 servings


6 medium sized green bell pepper

large pot boiling water

3 cups corn kernels

2 cups cooked kidney beans

¾ cup shredded cheese

1 onion, minced

1 clove garlic, minced

1 tsp cayenne pepper

1 tsp oil

black pepper


Cut off tops of the peppers, and take out the seeds. Put the peppers in the boiling water, and cook them for 5 minutes. Remove the peppers carefully, place them upside down to drain. In a medium sized bowl, combine the corn, beans, cheese, onion, garlic, cayenne, black pepper, and oil. Stuff the cooled peppers with this filling. Stand the stuffed peppers in a baking dish, and pour a little water into the dish. Do not cover. Bake at 375 for about 20 minutes.




Zucchini and Carrots with Fresh Mint

4 servings


3 tbsp butter

4 carrots, peeled and cut into 1/4" slices

to taste salt and fresh ground pepper

4 about 8" long each zucchini, cut in half lengthwise, then cut into 1/4" slices

3 tbsp fresh mint leaves, chopped


Heat the butter to sizzling over medium heat in saute pan. Lower heat and add carrots and salt and pepper to taste. Cover and cook for 5 minutes over low heat. Add zucchini, cover and cook at the same temperature 10 minutes more. Remove from heat. Sprinkle with mint leaves and serve.




Zucchini Chocolate Cake


1 pkg devils food cake mix

1 tsp. cinnamon

⅛ tsp. ground cloves

2 cups shredded zucchini, (can do in blender)

½ cup buttermilk, (can add 1 1/2 tsps vinegar or lemon juice to milk to make buttermilk

½ cup oil

½ cup nuts

3 eggs

½ cup chocolate chips


Blend cake mix, cinnamon, cloves, zucchini, milk, oil and eggs at low speed till moist, 2 minutes high speed. Pour into 13x9 pan(greased) and top with nuts and chips. Bake 35-45 minutes.




Zucchini Santa Fe

6 servings


3 cups zucchini, sliced

½ cup onion, chopped

1 tbsp. cooking oil

1 4 oz can chopped green chilies, drained

½ cup shredded cheddar or Monterey Jack

1 medium tomato , chopped

½ tsp. salt , optional

¼ tsp. pepper

¼ tsp. garlic powder


In a large skillet, saute the zucchini and onion in oil for 3 to 4 minutes or until crisp - tender. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3 to 4 minutes. spoon into a serving bowl and sprinkle with cheese. Serve over pasta, if desired.

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