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.
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Ingredients
  • 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
Instructions
  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.

 

Butternut Cream Pie

Butternut Cream Pie
 
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Ingredients
  • 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)
Instructions
  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
 
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Ingredients
  • 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
Instructions
  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.
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Instructions
  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.

 

Pumpkin Pie

Pumpkin Pie
 
We are often asked how to cook neck pumpkins, so I thought I would include this recipe for pie. You can substitute the extra pumpkin for any other pumpkin recipes that you have that list canned pumpkin.
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Ingredients
  • large neck pumpkin, cooked (see instructions below)
  • ¾ c sugar
  • 1½ T flour
  • ½ t salt
  • 2 eggs
  • 1½ c milk
  • 1¼ t cinnamon
  • ¼ t ginger
  • ¼ t nutmeg
  • ⅛ t ground cloves
Instructions
  1. Cooking the Pumpkin:
  2. Peel and remove stringy pumpkin from the inside.
  3. Cut into small chunks and boil with water until soft, about 30 minutes.
  4. Drain well.
  5. Blend in a food processor or blender.
  6. Freeze any leftovers in 2-cup containers.
  7. --
  8. For Pie:
  9. Mix 2 cups pumpkin and the rest of the ingredients in blender until well blended.
  10. Brush small amount of egg white on pie crust.
  11. This helps to keep the crust from getting soggy.
  12. Pour into pie crust and bake at 425 degrees for 10 minutes.
  13. Reduce heat to 375 degrees for additional 40 minutes until knife inserted in center comes out clean.
  14. If using a foil pan, set it on a cookie sheet so the crust will be well done.