Saturday, October 23, 2010
From Diana Phillips
1 T. butter
4 t. cornstarch
1/3 c. plus 1 T. sugar, divided
2 lbs. peaches, pitted, peeled and diced
1 t. cinnamon
1/8 t. salt
1 T. lemon juice
4 9-inch pie crusts
1 egg beaten
Melt butter in skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside. Roll pie crusts into circles and cut them into quarters; spoon 2 tablespoons filling into the center of each quarter leaving a good margin of crust to be able to seal the edges. Fold dough over filling to form a triangle and press edges together with a fork to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg wash; sprinkle with remaining sugar. Cut a one inch slit in the top of each pie. Bake at 425 degrees for 18-20 minutes or until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool. Makes about 16 pies.
From Diana Phillips
2 c. flour
1 c. shortening
pinch of salt
1 T. vinegar
4 T. water
Fork flour, shortening, and salt together. Add the rest of ingredients and combine first using a fork then form into a ball with your hands. Cover with plastic wrap and chill in the refrigerator for at least an hour before using
From Paula Leishman
1 Baked Pastry Shell
Beat ¾ cup butter and ¾ sugar in large mixing bowl with an electric mixer on medium speed until fluffy—about 4 minutes
Melt and cool 6 oz. of semi-sweet chocolate, add to butter/sugar mixture
Add 1 teaspoon vanilla. Gradually add ¾ cup refrigerated egg product, beating on high speed and scraping bowl till light and fluffy.
Pour filling out into prepared pie crust and cover in fridge for 5-24 hours.
Friday, October 22, 2010
From Tiffany Howard -
I hope you and your family will enjoy some of these recipes! I have collected these from family, friends and the Internet!
Also, if you have a family that doesn’t like squash, remember to try and ‘sneak’ some squash in to your meals! Puree and store in freezer bags that you can easily add to soups, sauces, spaghetti sauce, etc.! They can even be added to baked goods! And they’ll never know that they are getting extra vitamins and fiber in their meals! Enjoy!
Slice zucchini fairly thin into rounds, drizzle with olive oil, salt and pepper, and garlic powder. Place on greased cookie sheet and bake at 450* for 10-15 minutes. Sprinkle with Parmesan cheese and return to oven for a few minutes. Delicious and easy!
Yellow Summer Squash
Slice yellow squash, add chopped onion, and pan fry in olive oil or butter until tender. Add salt, pepper, and your favorite seasoning to taste!
If you like a little spice to your sautéed squash, try adding a dash of cayenne pepper or red pepper flakes and a squirt of lemon juice.
An easy and delicious way to enjoy your squash during the summer grilling season!
Slice your zucchini or yellow squash. Brush or drizzle with olive oil and season with salt and pepper or Seasoning salt.
For Banana, butternut, and acorn squash:
You can bake or microwave any of these three squashes and add butter, and brown sugar. Honey is also delicious. Just remember that if you do decide to microwave be sure to poke holes in the squash before microwaving, or your squash can EXPLODE while cooking.
Soupy Baked Zucchini with Cheese
Cut Zucchini lengthwise in to quarters. Place in baking pan or cookie sheet, skin side down. Pour a can of cream of mushroom soup (or cream of chicken) over the tops of the spears. Salt and pepper the top. Cover with cheese. Bake until squash is tender. My kids will eat this one!
Marinated Summer Squash
Cut the squash in half and Thinly slice squash. (half circles) You can also make squash ‘sticks’ or ‘spears’ if you like the seeds removed. Put in a bowl and pour your favorite Italian Dressing over the top. Add vinegar to taste and salt and pepper. A great snack to keep cold in the refrigerator. Healthy and easy!
From Tiffany Howard
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. baking powder
3 tsp. (1 TB) cinnamon
1 tsp. salt
3 eggs, beaten
1 cup oil
2 cups shredded zucchini
1 ½ tsp. vanilla
1 cup nuts
Preheat oven to 350* Grease 2 regular sized loaf pans. (or several small pans)
Mix dry ingredients together in medium bowl. In a large bowl, mix remaining liquid ingredients. Slowly add the dry ingredients to the large liquid bowl. Mix until well blended. Pour in loaf pans and bake for 60-70 minutes. (30-40 minutes for small pans)
Acorn Squash Soup
¼ cup chopped celery
2 TB butter
2 TB flour
1 chicken bouillon
½ tsp. dill weed
¼ tsp. curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 oz) can evaporated milk
3 cups mashed, cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled
In large saucepan, sauté the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. Serves 6
Butternut Squash Fries
1 medium butternut squash
2 tsp. olive oil
½ tsp. ground cumin
Coarse salt and pepper
1 TB freshly squeezed lime juice
1 TB chopped fresh cilantro
Preheat oven to 425*. Prepare butternut squash; remove seeds, peel. Cut into ½ inch wide sticks. On baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.
Sprinkle with lime juice and cilantro.