The Hancock-Henderson Quill, Inc.
by Natalie (Dowell) Schmitt
mnschmitt@jetup.net
Heart's Home-October 16, 2017
The maple trees are turning from blazing red to sun-kissed orange in our yard; a sure sign that it is time to start wrapping things up for the growing season. My garden looked great right up to farm camp and then my focus shifted to real farm work and the weeds took over. My tomatoes ended up with blight, and I forgot about my late planted cucumbers and peas.
Despite all that, I was still able to put up enough vegetables to get us through to next year. When there are only two of us at home, I don't need quite as many jars of summer goodness stored away. I'll have to pop over to the neighbors to buy a few pumpkins to process and to decorate with. I'm looking forward to making our annual end of harvest pumpkin stew. Here is another family favorite pumpkin recipe.
Aunt Nan's pumpkin bars have been one of our kids' favorite treats. It is easy to make and is a nice alternative to all the chocolate treats at potlucks. I usually bake two pans because they freeze well.
I'll make one regular pan of bars, and I'll add a cup of raisins to the other pan. Nancy will top them with a cream cheese frosting. I skip that part. The bars are moist enough without it, and it is one way to cut down on the guilt and calories of having two bars. I will even use leftover squash from supper to make these bars.
Pumpkin Bars
2 cups pumpkin or squash (cooked, pureed or canned)
1 1/2 cup sugar
1 cup salad oil
4 eggs
1 tsp. vanilla
1/2 tsp. salt
Beat together in a mixing bowl.
2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
Mix in. Pour into lightly greased jelly roll pan. Bake at 350 for 20-25 minutes.
Cream cheese frosting
4 ounces cream cheese, softened
3 Tbsp. butter, softened
3/4 pound of powdered sugar
2 tsp. milk
Mix until smooth. Spread on warm pumpkin bars. Cool and cut into bars. Keep in refrigerator in warm weather.
I found these next two recipes in the cook book, "Simply in Season: Recipes that celebrate fresh, local foods in the spirit of more-with less," which I won in a drawing from the Dairy Star. I was so excited since I rarely win any lottery or drawing. I have enjoyed reading it and discovering new dishes to use the extra veggies in my garden.
Cranberry Apple Crisp
4 cups cooking apples, peeled and sliced
2 cups cranberries
1/4 cup brown sugar
1 tsp. orange peel, grated; optional
Combine in large bowl and toss gently until fruit is coated. Place in a greased 8- by 8-inch baking dish.
3/4 cup brown sugar
3/4 cup flour
3/4 cup rolled oats
1/2 cup oat bran
1 tsp ground cinnamon
Combine in medium bowl.
4 Tbsp. butter
1 Tbsp. oil
Cut into flour mixture until crumbly. Sprinkle evenly over apple mixture. Bake at 350 degrees until fruit is soft and topping is crisp, 45-50 minutes. Serve warm with milk or ice cream.
Poultry Pasta Primavera
8 ounces angel hair pasta, cooked
2 cups broccoli florets
1 cup carrots, julienned
1/2 cup red sweet pepper, sliced
1 sweet onion, sliced
Five minutes before pasta is done, add the vegetables to the cooking water. Continue cooking until pasta is done and vegetables are crisp-tender. Drain and set aside.
1 clove garlic, minced
1 tsp dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 Tbsp. oil
In large skillet, saut seasonings in oil.
2 Tbsp. flour
1 cup milk
Add flour and stir briefly. Add milk, stirring constantly until thickened.
1 cup cooked chicken or turkey, chopped
Add and heat through.
1/2 cup cream cheese or yogurt cheese
1/4 cup Parmesan cheese
Add and heat, but do not boil. Serve the white sauce over the pasta and vegetables. Garnish with extra Parmesan cheese.
Yogurt cheese
Place yogurt in a strainer lined with cheesecloth and drain for 1 hour. Use the whey, the drained liquid, in bread baking. The drained, thickened yogurt is yogurt cheese. It can replace cream cheese in some recipes.