December 19th, 2006 by alice
Tags: Butter, Butternut, Maple, Sage, Squash
INGREDIENTS
- 5lbsbutternut squash, peeled,seeded and cut into 1 inch pieces or3 lbs prepeeledbutternut squash
- salt & freshly ground black pepper
- 2/3cupmaple syrup
-
Sage butter
- 8tablespoonssalted butter
- 12leavesfresh sage, finely slivered
DIRECTIONS
- Preheat oven to 400F.
- Place rack in lower third of oven.
- On large baking sheet with sides, arrange squash in even layer.
- Season with salt and pepper.
- Drizzle syrup over squash.
- Cover tightly with aluminum foil.
- Bake for 30 to 45 minutes or until squash is tender.
- Uncover and bake for 30 minutes longer or until juices have cooked away.
- Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
- Leave squash in chunks or mash into coarse puree.
- In small saucepan, melt butter over medium-high heat.
- Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
- Add sage and remove from heat.
- Pour sage butter over mashed squash.
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December 19th, 2006 by alice
Tags: Beans, Green, Lemonlmond
INGREDIENTS
- 1 1/2lbsgreen beans, ends trimmed
- 2tablespoonsbutter, divided
- salt & freshly ground black pepper
- 3tablespoons finely choppedalmonds
- 1teaspoon freshly gratedlemons, zest of
- 1tablespoonfresh lemon juice
DIRECTIONS
- Cook beans until tender either by steaming (my preference) or in boiling water.
- Drain and return to pot and toss with 1 tablespoon butter.
- Season with salt and pepper.
- Cover to keep warm.
- In small saucepan, melt remaining 1 tablespoon butter over medium-high heat.
- Add almonds and cook, stirring, until fragrant and lightly toasted, about 1 minute.
- Add lemon zest and juice, and toss with the beans.
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December 19th, 2006 by alice
Tags: Cheese, Cream, Frosting, Pumpkin
INGREDIENTS
- 8ouncescream cheese or toffuti better than cream cheesesoy cream cheese, softened
- 1/2cupcanned pumpkin puree
- 1/4teaspoon gratednutmeg
- 1orange, zested
- 1/2teaspoonvanilla extract
- 3 1/2cups powderedconfectioners’ sugar
DIRECTIONS
- Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.
- Beat in sugar until frosting is fluffy.
- Use it to frost gingerbread cupcakes or any number of delicious desserts!
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December 19th, 2006 by alice
Tags: Bacon, Easy, Pie
INGREDIENTS
- 12slicesbacon, crisply cooked and crumbled
- 1cup shreddedswiss cheese
- 1/3cup choppedonions
- 1/2cupBisquick
- 1cupmilk
- 1/8teaspoonpepper
- 2eggs
DIRECTIONS
- Heat oven to 400.
- Grease 9 inch pie plate.
- Sprinkle plate with bacon, cheese and onion.
- In a mixing bowl, mix remaining ingredients until blended.
- Pour into pie plate.
- Bake 35-40 minutes until knife comes out clean.
- Let sit 5 minutes before serving.
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December 19th, 2006 by alice
Tags: Cake, Dottiespple
INGREDIENTS
-
Cake
- 3eggs, beaten well
- 1 3/4cupssugar
- 1cupoil
- 2cupsself-rising flour
- 1teaspoonallspice
- 1teaspooncinnamon
- 1/2cupnuts, chopped
- 2cups dicedapples
-
Glaze
- 1cupconfectioners’ sugar
- 1-2tablespoonmilk
DIRECTIONS
- Mix all of the cake ingredients above with a spoon.
- Pour into tube or bundt pan.
- Bake in 375 F.
- oven for 50 minutes.
- Let cake cool.
- Mix glaze to desired consistency and drizzle over cooled cake.
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