Apple Pie (from the kitchen of Grandma)

5 medium apples, peeled and cut into 1/2 in chunks (use Gravenstein, Melrose, Jonagold, or Golden Delicious, those are the best)
1 cup granulated sugar
1/2 tsp cinnamon
pinch of salt
1 tbsp butter, cut into small chunks
1 egg white, beaten

Place apples into prepared bottom crust.  Top with remaining ingredients.  Add top crust.  Pierce top crust several times with a butter knife.  Brush top crust with egg white.  Bake at 425 degrees for 20
minutes, the lower heat to 350 degrees for 45 minutes.  (for crust, see Pie Crust recipe) 

Pie Crust (from the kitchen of Grandma)

1 1/4 cup shortening (Crisco is best)
3 cups flour
1 tsp salt
1 tsp sugar
1 tsp vinegar
4 tbsp water

Mix shortening and flour.  Blend in other
ingredients and stir in.  Roll out crust to
1/8 to 1/4 inch on a floured surface.  Cut to size of pie tin.  Place into bottom of tin.  With the remaining dough you will roll to the same size as the bottom to make the top of the pie.

PUMPKIN PIE (from a real pumpkin)

2 cups cooked pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1-12 oz. can evaporated milk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg

Preheat oven to 350 degrees.  Wash pumpkin and remove stem.  Cut in half and remove seeds.  Place cut side down in baking dish filled with 1/8 in water.  Bake in oven for about 1 hour or until soft to the touch.  Cool.  Scoop out flesh and puree.  

Preheat oven to 425 degrees.  Combine pumpkin, sugar, salt and spices.   Blend in beaten eggs and milk.  Pour into unbaked pie shell.  Bake 15 min.  Reduce heat to 350 degrees and bake 45 min. more or until knife inserted into center comes out clean.  Makes one 9 inch pie. 

Rhubarb Custard Pie

1 double pie crust (see Pie Crust recipe)

Filling: 3 eggs
3 tbsp milk
1 3/4 cup sugar
4 tbsp flour
1 tsp vanilla
4 cups finely cut rhubarb
2 tbsp butter

Beat eggs, milk, sugar, flour, and vanilla in large bowl until blended.  Stir in rhubarb.  Pour into prepared pie shell.  Dab butter over top and cover with crust.  Bake 15 minutes at 425 degrees, then decrease temp to 350 and bake for 45 minutes.

Apple and Pear Crisp

2 apples
2 ripe Bartlett pears
1 tsp lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1 cup old-fashioned oatmeal
1/2 lb. (2 sticks) cold butter, diced

Preheat oven to 350 degrees.  Peel, core, and cut the pears and apples into large chunks.  Place the fruit in a large bowl and add the zest, juice, sugar, flour, sugar, flour, cinnamon.  Pour into a 9"x9"x2" baking dish. 

For the topping:  Combine the flour, sugars, salt, oatmeal, and butter in a bowl with a pastry blender until mixture is in large crumbles.  Sprinkle evenly over the fruit, covering the fruit completely.  Place the baking dish on a sheet pan
and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.  Serve warm with vanilla ice cream!

Baked Pears

1 pear, use Anjou or Bosc
1 tbsp sugar per pear, also cinnamon if desired
2 tbsp cream per pear or real whipped cream

Preheat oven to 375 degrees.  Peel each pear, cut in half lengthwise and remove seeds.  Generously butter a baking dish just large enough to hold the pears.  Sprinkle dish with half the sugar.  Put
pears cut side down in dish.  Sprinkle with remaining sugar and bake for 20 minutes.  Remove from oven.  If using cream, pour cream over pears.  Return pears to oven for 15 minutes.  Serve pears hot from oven or warm.

Beet Cake (also, Grand Illusion Cake)

1 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 eggs
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon or pumpkin pie spice
2 cups grated beet (fresh)
1 15 oz can of crushed pineapple, drained
1 cup shredded coconut

Cream wet ingredients, add dry ingredients 1/3 at a time and blend well after each addition.  Fold in beet, pineapple, and coconut.  Grease
and flour pan(s), two 9"x5" or one 9"x11"
baking pan.  Bake at 350 degrees for 45 minutes to 1 hour, until toothpick is inserted in center of cake and comes out clean.

8 oz cream cheese, softened
2 tbsp butter, softened
1/4 to 1/2 cup powdered sugar
Milk, if needed

Beat ingredients until fluffy.

Fruit Cobbler

2 cups fruit (blueberries, blackberries,
pitted cherries, gooseberries, strawberries,etc.)
1 tsp vanilla
1 cup sugar
1/2 tsp flour
1 3/4 cup flour
4 tsp baking powder
6 tbsp sugar
5 tbsp butter, softened
1 cup milk

Preheat oven to 375 degrees.  Stir together fruit, vanilla, sugar, and flour in a large bowl and spread into a 9"x9" baking pan.  Stir dry ingredients together, then cut butter into flour mixture with a fork or pastry knife.  Form a well in center of mixture and pour in milk.  Stir quickly until moist.  Let rest 10 minutes. Pour over fruit and sprinkle 2 tsp sugar over top.  Bake for 25 to 30 minutes.  Serve while still warm.  (Vanilla ice cream is
a must!!!)

Pear Bread

2 cup brown sugar
1 cup vegetable oil
1/4 cup molasses
3 eggs
1 1/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground cloves
1 1/2 tsp ground ginger
1/4 tsp allspice
4 firm pears, peeled & thinly sliced
   (preferably D'Anjou pears)
3 cup flour

Preheat oven to 350 degrees.  Grease and flour 2 large loaf pans.  Combine brown sugar, oil, molasses, and eggs.  Mix in salt, cinnamon, cloves, ginger, and allspice.  Stir in pear slices, coating them evenly.  Stir in flour.  Pour batter into prepared loaf pans.  Bake 50 to 65 minutes, depending on loaf size, and
allow to cool in pan about 10 minutes before removing them.  Place them on a wire rack to cool completely.

Pumpkin Cookies

This recipe can be used with almost any winter squash, including pumpkin.
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups cooked, pureed pumpkin or squash (see Winter Squash Basics for cooking instructions.)
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup raisins
1 1/2 cup chopped nuts
1/4 tsp ground allspice
2 1/2 tsp baking powder

Preheat oven to 375 degrees.  In a large bowl, cream butter and sugars until fluffy.  Beat in the eggs and squash.  Sift together the flour, baking soda, baking powder, and spices; add to mixture,
stirring until well blended.  Stir in raisins and nuts.  Spoon onto cookie sheets, bake for 10 to 12 minutes or until edges are golden.

Rhubarb-Fruit Cobbler

4 to 6 cups diced rhubarb (or 3 to 4 pints mixed berries)
1/4 to 1/2 cup sugar
1 large pkg strawberry jello (use lemon jello if berries are used)
1 box cake mix, yellow or white
2 cups water
1 cube butter cut up for top

Preheat oven at 350 degrees.  Spread diced rhubarb, and/or fruit, in an 11"x13" glass dish.  Dump dry jello and cake mix on top of fruit.  Then pour water over that and finally, butter on top.  Bake at 350 degrees for 50 minutes.  Let cool before serving.

Strawberry Rhubarb Crisp

1 1/2 cups diced rhubarb
3 cups sliced strawberries
1 cup sugar
2/3 cup flour
1/2 tsp cinnamon
1/2 cup packed brown sugar
1/2 cup rolled oats 

2-3 tbsp butter, melted
1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees.  Generously grease an 8" square baking dish.  Combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon.  Put in baking dish.  Combine remaining flour, brown sugar, oats, nuts and melted butter.  Sprinkle over rhubarb mixture.  Bake for 35 to 40 minutes, or until topping is crisp and brown.  Top
with ice cream or whipped cream.

Rhubarb Sour Cream Cake

4 tbsp butter
1 1/2 cups firmly packed brown sugar
1 egg
1 tbsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup sour cream
4 cups rhubarb, cut in 1/2" pieces
1/2 cup sugar
1/2 tsp nutmeg

Preheat oven to 350 degrees.  Cream butter and brown sugar until fluffy.  Beat in egg and vanilla.  Sift flour with baking soda and salt.  Add to mixture.  Fold in sour cream and rhubarb.  Spoon into greased 9"x13" pan.  Bake for 40 minutes. Sprinkle with powdered sugar or frost with cream cheese frosting.

Sweet Potato Pie

9 inch pie crust
2 cups cooked sweet potato
(easily done in microwave)
1/2 stick melted butter
3 eggs
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground ginger
1 cup canned milk

Preheat oven to 425 degrees.  Use electric mixer to mix all ingredients.  Pour into unbaked pie shell.  Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees until pie filling is set.  Usually takes about one hour total.

Zucchini Chocolate Chip Cookies

1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 tbsp vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup zucchini, finely shredded
12 oz chocolate chips

Preheat oven to 350 degrees.  Combine all ingredients.  Drop by spoonfuls onto greased baking sheet, and flatten with the back of a spoon.  Bake at 350 degrees, 10 to 15 minutes.

Zucchini Brownies

2 cups grated summer squash, unpeeled
2 cups flour
1 1/2 cups sugar
1 tsp salt
1/2 cup oil
1 1/2 tsp baking soda
1/3 cup cocoa powder
1/2 cups nuts, optional
2 tsp vanilla

Preheat oven to 350 degrees.  Mix all ingredients and bake for 30 minutes at 350 degrees in greased and floured 9x13 baking pan. 

Icing: 4 tbsp butter, softened
4 tbsp milk
1 cup sugar
2 cups white chocolate chips

Boil first 3 ingredients for 2 minutes, then add chips and stir until melted.  Pour over warm brownies.

Using our Dry Beans

Dry Bean Basics

Our beans do not require to be soaked.  Only rinse discard beans that are broken or shriveled as well as remove any foreign objects.

Cooking the beans:  Cover the beans with 3 times their volume of water in a stockpot.  Add herbs or spices (no salt), as desired.  Bring to a boil for about 15 minutes then reduce the heat and simmer gently, uncovered, stirring occasionally until tender (start checking after about 45 to 60 minutes).  Boiling the beans will break the skins and leave you with a mushy meal.  Add more water if the beans are not covered. Most beans will cook in about 1 to 1 1/2 hours.  When the  beans are tender, drain and use in recipes; or for later use, immerse them in cold water until cool, then drain and freeze in 1 to 2 cup packages.  One pound of dry beans will yield about 5 or 6 cups of cooked beans. 

Bean Soup

1 lb dry beans, washed and sorted (we generally use Navy Beans for this soup)
2 qt water
1 lb ham and/or ham bone
1 tsp salt
1/2 tsp pepper
1 med onion (or 1 package dry soup mix)
1 can tomatoes, if desired

Put all ingredients together in a crock pot and cook on low for 10 to 12 hours.

Baked Beans (from Cousin Betty's Kitchen)

1/2 lb ground beef
1/4 lb bacon
1 large onion, diced
1 lb dry mixed beans, cooked (see Dry Bean Basics recipe)
1/4 cup ketchup
1/4 cup brown sugar
1 1/2 tbsp vinegar

Saute hamburger, onion, and bacon until done.  Stir all ingredients together into a large casserole dish.  Bake at 350 degrees for 45 minutes to 1 hour,


Broccoli-Cauliflower Salad

1 to 2 lbs broccoli and/or cauliflower
1/2 cups diced celery and/or carrots
1 16 oz pkg frozen peas, thawed

Dressing: 2 cups mayo (not Miracle Whip)
1/4 cup sugar
1/4 cup shredded Parmesan cheese
2 tsp white vinegar
1 tbsp chopped or grated onion (onion powder can also be used)
salt and pepper to taste

Chop florets off of broccoli and/or cauliflower.  Mix dressing and stir into veggies gradually, until you get the desired consistency.  Just before serving, mix in some bacon bits and/or sunflower seeds.

Cabbage-Chinese Chicken Salad

1 cup slivered almonds
2 tbsp sesame seeds
3 chopped green onions
1/2 head cabbage, chopped
2 pkgs Ramen noodles
2 cups cooked chicken, chopped
1/3 cup oil
2 tbsp rice vinegar
2 tbsp sugar
1 tsp salt

Brown broken dry noodles in 2 tbsp oil.  Add nuts and seeds to brown.  In bowl, combine cabbage, onions, and chicken.  Add ramen mixture.  Mix remaining oil, vinegar, sugar, and season packets.  Pour over salad.  Toss gently and enjoy!

Broccoli Salad

2 cups broccoli, cut into small pieces
1 cup honey roasted peanuts, or sunflower seeds
1 cup raisins
1/2 onion, sliced very thin
4 slices bacon, cooked crisp and crumbled (or use bacon bits)

Dressing: 1/2 cup mayo
1/4 cup sugar
2 tbsp vinegar

Stir together the dressing and add to the salad ingredients an hour or so before serving.  Add peanuts just before serving so they don't get soggy.

Cabbage Slaw

1 medium cabbage, sliced thinly
2 rounded tbsp chopped sweet onion
1/2 cup chopped fresh parsley
1/2 cup, plus 2 tbsp, mayo
3 tbsp milk
1 tbsp lemon juice, or to taste
salt and pepper to taste

Mix cabbage, onion, and parsley in large bowl.  Thin the mayo with milk, and stir in lemon juice.  Pour mixture over cabbage, add salt and pepper, and mix thoroughly.  If you make the slaw ahead of serving time, hold off salting until just before serving.

Cucumber and Sweet Onion Salad

Slice the desired amount of cucumber and onion into rounds (do not peel cucumber)
3 tbsp mayo
1 tsp white vinegar
1 tsp sugar

Mix all together and serve immediately

Cilantro Cole Slaw

1/4 to 1/3 head cabbage
2 tbsp chopped fresh cilantro
1 green onion, sliced or minced
1 tsp chopped jalapeno, to taste
1 tbsp mayo
1 tbsp lime juice
1/2 tsp cumin seed, or 1/4 tsp ground cumin
salt and pepper to taste

Shred or chop the cabbage.  In a medium
bowl, combine the cabbage with all the
remaining ingredients.

Corn Salad

1/4 cup lime juice
1 tbsp honey
1 green chili pepper, chopped fine
3 tbsp fresh chopped cilantro
1/4 tsp salt
3 to 4 ears corn, chopped from cob
1 1/2 cup baby spinach leaves
1 tomato, chopped
3/4 cup chopped cucumber

In a large bowl, whisk together honey and lime juice until well combined.  Stir in chili pepper, cilantro, and salt.  Add corn to mixture.  Stir in spinach, tomato, and cucumber.  Serve immediately

Leaf Lettuce and Blueberry Salad

1 head butter lettuce (or any leaf lettuce)
1/2 pint blueberries
sugared walnuts (see Walnuts-Candied recipe)
1/2 medium sweet onion, finely sliced

Dressing: 1/4 cup raspberry vinegar
1/4 cup sugar
3 tbsp oil

Toss together torn lettuce, blueberries, and onion.   Cover and refrigerate.  Just before serving, stir together dressing and toss with salad.  Top with walnuts and serve immediately.

Green Bean Salad with Walnuts

1/4 cups coarsely chopped walnuts
1 lb green beans
1 tsp salt plus more to taste
freshly ground black pepper
1 1/2 tbsp freshly squeezed lemon juice (about 1/2 lemon)
3 tbsp extra virgin olive oil
4 oz Parmesan cheese, thinly shaved (about 1/2 cup)

Toast the walnuts in a dry, heavy skillet
(preferably cast iron) over high heat until
they start to brown in spots and become fragrant.  (Be careful not to over toast them, as they will burn quickly once toasted.)  Immediately transfer the nuts to a dish to cool.  Bring a large pot of water to boil.  Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.  Transfer the beans to a colander in the sink and run cold water over them.  Trim the beans if necessary.  Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.  In a small bowl, whisk the lemon juice and olive oil until well combined.  Pour this mixture over the beans and toss until well coated.
Transfer the salad to a serving platter or to individual plates.  Scatter the Parmesan shavings on top.

Summer Veggie Pasta Salad

1 eggplant, cut into quarters lengthwise
2 summer squash, cut in half lengthwise, then into 1/2 inch pieces
1 sweet pepper, cut into bite size pieces
1 sweet onion, cut into 1/2 inch pieces
3 tbsp olive oil

1/4 cup olive oil
2 tbsp white vinegar
1 tbsp minced onion
1/2 tsp each sugar, salt & pepper

8 oz short fusilli pasta, cooked al dente
1 pint cherry tomatoes
1/2 cup fresh basil
1/3 cup fresh parsley
8 slices prosciutto
Shaved Parmesan cheese

Coat eggplant, pepper, squash and onion generously with olive oil and roast in oven or on grill.  Cut eggplant into 1/2 inch pieces.  Combine dressing ingredients.  Toss pasta with cooled veggies, tomatoes and herbs.  Toss with dressing and top with prosciutto and Parmesan.

Summer Squash

Corn, Tomato, and Zucchini Soup with Basil

6 cups chicken or vegetable broth
2 ears fresh corn
2 tbsp butter and olive oil
1 medium onion
2 cups peeled, cored, seeded and chopped tomatoes
2 small or 1 medium zucchini, diced
1 tbsp minced garlic
salt and pepper
1/2 cup minced fresh basil leaves (divided)
1 tsp balsamic vinegar, or to taste

Heat the broth in a large, deep saucepan.  Cut the kernels from the cobs and set aside.  Add the cobs to the broth (break them in half if necessary to fit them into the pot); let them simmer very gently, with the lid partially on, while you prepare the other veggies.  Place the butter or oil in a large, deep saucepan or casserole dish and turn on the heat to medium.  A minute later, add the onion and cook, stirring, until it begins to soften, about 5 minutes.  Add the tomatoes, zucchini, garlic, salt and pepper, and cook, stirring occasionally, for about 10 minutes. Remove the corn cobs from the stock and add the stock to the vegetables.  Cook until the zucchini is tender but not mushy, about 5 minutes.  Stir in the corn kernels and most of the basil.  Add the vinegar.  Taste and adjust seasoning as necessary.  Serve, garnished with remaining basil.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.  Remove immediately and plunge into cold water.  Skins should slip off easily.

Summer Squash Casserole

3 cups sliced cooked yellow summer squash
2 cups shredded processed cheese, american or cheddar
4 oz chopped mild green chilies
1 cup saltine crackers, crushed
1 cup milk

Combine all ingredients in a 1 1/2 to 2 qt baking dish for 1 hour at 350 degrees.  Top with seasoned bread crumbs if desired.

Summer Vegetable Ratatouille

8 to 10 tbsp olive oil
2 yellow onions
3 large, or 4 small, zucchini, sliced into 1/4" slices
1 large eggplant, sliced into chunks the same size as the zucchini
5 large tomatoes, chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
salt and pepper to taste
tomato paste, if desired
Fresh basil or grated cheese, if desired

Heat 5 to 6 tbsp of olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute.  Add zucchini and eggplant and saute about 2 minutes, until lightly browned.  Add more olive oil as needed if the pan looks dry.  Add tomatoes, peppers, and garlic, stirring to combine.  Cover, reduce heat to low, and simmer for about 20 minutes, until veggies are cooked through.  Take lid off, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate
excess liquid, stirring constantly.  Season to taste with salt and pepper, add a little tomato paste if using and stir well.  Serve hot, or allow to cool and add a little olive oil before serving.

Veggies - Grilled

Peppers, eggplant, zucchini, carrots,
and onions are great grilled vegetables.  Slice peppers lengthwise, removing seeds.  Slice eggplant, carrots, and zucchini lengthwise in 1/4 inch slices.  Slice onions in 1/4 inch rings.  Brush veggies with olive oil, sprinkle with salt and pepper, and grill until tender.  Eat warm or cold.  Great in salads or on sandwiches. 

Vegetable Panini (see Veggie grill recipe)

1 Eggplant, grilled
1 Sweet Onion, grilled
1 Zucchini, grilled
Sweet peppers, grilled
Sliced tomatoes
Sliced fresh mozzarella
Grilled panini bread or focaccia

Layer grilled veggies onto bread with cheese on top.  Grill in sandwich maker or 350 degree oven.  Serve immediately.

Zucchini Oven Fries with Crunchy Parmesan Crust

 1 tbsp olive oil
1/4 cup fine dried bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp dried rosemary
2 to 3 dashes cayenne pepper
1/2 tsp salt
1/4 tsp pepper
1 large egg
several summer squash cut into 1/4 inch slices

Preheat oven 400 degrees.  Lightly grease a heavy baking dish with olive oil and set aside.  In a dish, combine bread crumbs, cheese and spices.  In another bowl, lightly beat the egg.  Dredge each piece of squash first in the egg then in the bread crumb mixture, coating evenly.  Arrange well spaced in a single layer on the prepared baking sheet.  Bake in the oven for 5 to 7 minutes, then turn the squash over and bake another 5 to 7 minutes, or until crisp and lightly browned. Serve hot or at room temperature.