Peach Crisp

Peach Crisp
I usually make a double recipe and put it in a 9 x 13 cake pan. If making it as written, use an 8 x 8 square pan.
  • 1 can Paulus Orchard peaches
  • ⅔ c packed light brown sugar
  • ½ c flour
  • ½-2/3 c Quaker Oats
  • ⅓ c softened margarine
  • 1 t cinnamon
  • ¾ t ground nutmeg
  1. Place peaches in a greased 8 x 8 pan.
  2. Mix sugar, flour, oats, cinnamon, and nutmeg.
  3. Cut margarine into mixture until crumbly.
  4. Pour mixture over peaches.
  5. Bake at 375 degrees for 30 minutes.
  6. Serve warm with ice cream.


Baked Acorn Squash with Apple Stuffing
Acorn Squash is the most common member of the winter squash family. Its bright-orange flesh bakes beautifully, coming out moist, rich, and tender; and its pretty dark-green and orange-streaked shell makes a perfect container for the delicious apple stuffing.
  • Preheat oven to 400 degrees.
  • Spray a square baking pan with nonstick spray.
  • Place the squash cut-side down in a baking pan.
  • Bake for 20 minutes.
  • While the squash is baking, combine the apples, celery, onion, margarine, and 2 T water in a medium bowl; mix well.
  • Turn the squash cut-side up.
  • Sprinkle with salt and pepper.
  • Divide the apple mixture to fill the cavities of the squash.
  • Bake the stuffed squash halves, covered with foil, for 30 minutes more.
  • Serve hot.


Butternut Cream Pie

Butternut Cream Pie
  • 1 medium butternut squash (about 2 pounds)
  • ¼ c hot water
  • 1 package (8 oz) cream cheese, softened
  • ¼ c sugar
  • 2 T caramel ice cream topping
  • 1 t ground cinnamon
  • ½ t salt
  • ½ t ground ginger
  • ¼ t ground cloves
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • ¾ c plus 2 T milk
  • 1 pastry shell (9 inches), baked
  • whipped cream and toasted flaked coconut (optional)
  1. Cut squash in half and discard seeds.
  2. Place squash cut side down in a microwave safe dish and add hot water.
  3. Cover and microwave for 13-15 minutes, or until tender.
  4. When cool enough to handle, scoop out pulp and mash.
  5. Set aside 1½ c (save remaining squash for another use).
  6. In a mixing bowl, beat the cream cheese until smooth.
  7. Stir in the squash until blended.
  8. Add sugar, caramel topping, and spices; beat until blended.
  9. Add pudding mix and milk; beat on low speed for 2 minutes.
  10. Spoon into pastry shell.
  11. Refrigerate for at least 3 hours.
  12. Garnish with whipped cream and coconut if desired.


Squash and Apple Bake

Squash and Apple Bake
  • ½ c packed light brown sugar
  • ¼ c butter, melted
  • 1 T all-purpose flour
  • 1 t salt
  • ½ t ground mace
  • 2 lbs butternut squash - peeled, seeded, and cut into ½ inch slices
  • 2 large apples - cored, and cut into ½ inch slices
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace.
  3. Arrange squash in an ungreased 9 x 13 inch baking dish.
  4. Top with slices of apple, then sprinkle with the sugar mixture.
  5. Cover with a lid or aluminum foil.
  6. Bake for 50-60 minutes in a preheated oven, or until squash is tender.


Winter Squash

Winter Squash
Many people have asked us how to prepare acorn, buttercup, butternut, or spaghetti squash. Here is a simple way to prepare them.
  1. Cut squash in half or into serving pieces; remove seeds and fibers. (OR: use a fork to poke holes in the squash like you would a potato and bake before cutting to make it much easier to cut.)
  2. To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle cut sides with salt and pepper; dot with margarine. Pour water into dish to ¼ inch depth. Cover and bake until tender in 400 degree oven 30-40 minutes.
  3. To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling. Add squash. Cover and heat to boiling; reduce heat. Boil until tender, 15-20 minutes; drain.