Grandma Martin's Pumpkin Pie

Grandma's Pumpkin Pie

Makes 2 big pies - use the kind of pie plates with fluting around the rims

Ingredients:

• 3 cups pumpkin puree
• 3 Tbsp flour

• 2 1/4 cups sugar
• 7 egg yolks
• 4 1/2 Tbsp molasses
• 3/8 tsp cloves
• 3/4 tsp nutmeg
• pinch salt and pepper
• 3 cups milk

• 7 egg whites

Instructions:

Mix pumpkin and flour.  Mix in other ingredients except for milk and egg whites.  Mix in milk.

Whip egg whites until not quite stiff and fold into pumpkin mixture.

Pour into prepared crust and sprinkle with cinnamon.

Bake on bottom rack of oven for 8 minutes at 450 and (at least) 30 minutes at 325, until center of pie is slightly less jiggly.

Cornbread Sausage Casserole

Cornbread Sausage Casserole

Ingredients:

• 1 pound kale, rib removed and coarsely chopped
• 1 pound loose Italian sausage
• 1 large onion, peeled and diced
• 3 cloves garlic, peeled and minced

• 1/3 cup sugar
• 2 tbsp melted butter
• 2 eggs
• 1/4 cup honey
• 1 cup flour
• 3/4 tbsp baking powder
• 1/4 cup cornmeal
• 1/2 tsp salt
• 1/2 cup milk

Boil kale until soft.

Saute Italian sausage and onion together until sausage is mostly cooked.  Add garlic and cook a few minutes longer.  Add kale, squeezing out water and breaking up chunks before adding, and cook a few minutes longer.  Spread in greased 9x9 square dish.

Combine all cornbread ingredients and pour over sausage kale mixture.

Bake at 400 degrees until cornbread topping is cooked through.

Greek Style Turkey Burgers

I hate it when recipes get taken down but thanks to the Wayback Machine I was able to retrieve this one.

Greek Style Turkey Burgers

• 1 pound uncooked ground turkey or chicken
• 1 egg white
• ⅓ cup fine dry wheat bread crumbs
• 1 tablespoon milk
• 1/2 of 0.7 ounce envelope Italian salad dressing mix
• 4 pita bread rounds
• ¼ cup crumbled feta cheese (1 oz.)

Salad to go on top

• 2 tablespoons white wine vinegar
• 2 teaspoons olive oil
• 1 cup tomato, finely chopped
• ¼ cup cucumber, finely chopped
• ¼ cup chopped pitted kalamata or ripe olives
• 1/2 of 0.7 ounce envelope Italian salad dressing mix

Texas Sheet Cake

From Grandma Katie

Cake

• 1.5 c butter
• 1.5 c water
• 6 Tb cocoa powder

• 3 eggs
• 3/4 c buttermilk
• 1.5 tsp vanilla
• 1.5 Tb vinegar

• 3 c flour
• 3 c sugar
• 1.5 tsp baking soda
• 3/4 tsp salt

Place butter, water, and cocoa powder in saucepan and bring to boil.  Meanwhile, mix eggs, buttermilk, vanilla, and vinegar.  Add sugar, flour, salt, and baking soda and mix again.  Mix in hot butter mixture.  Pour into greased 9x13 pan.  Bake at 325 for 45 min.

Frosting

• 3/4 c butter
• 1/2 c milk
• 6 Tb cocoa powder

• 5 1/2 c powdered sugar
• 1.5 tsp vanilla

Boil butter, milk, and cocoa powder together.  Add powdered sugar and vanilla.  Pour over cake while both cake and frosting are hot.

Baked Oatmeal

Baked Oatmeal with Fruit

Ingredients:

• 3 cups rolled oats
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp cinnamon

• 3 Tbsp oil
• 2 eggs
• 1 tsp vanilla
• 3 cups milk

• 1 cup fresh cranberries (can be frozen)
• 1 cup blueberries (can be frozen)
• 2 bananas
• 2 apples, diced

Optional add-ins:

• Pepitas or other nuts
• Other berries
• Peaches
• Mango
• Coconut
• Ground flaxseed
• Applesauce
• Yogurt

Mix all ingredients in a 9x13 baking dish and bake at 350 for about 45 minutes.

Baklava

This is a mash up of Uncle Jed's baklava recipe and one I found online.

Ingredients:

Nut filling:

• 1 lb walnuts or pistachios or a combination
• 2/3 c sugar
• 1/2 tsp cinnamon

Assembly:

• 1 package phyllo
• 3/4 to 1 cup butter

Syrup:

• 1 c water
• 1 c sugar
• 1/4 c honey (could do more)
• 1 tsp lemon juice
• 1 Tb orange blossom water (could do more)

Grind the nuts and sugar until the nuts are mostly 1-2 mm or less.

Assemble the nuts and phyllo in a 9x13 pan.  Brush each sheet of phyllo with butter before adding the next one.

• 8 sheets phyllo
• 1 c nut mixture
• 4 sheets phyllo
• 1 c nut mixture
• 4 sheets phyllo
• 1 c nut mixture
• 4 sheets phyllo
• 1 c nut mixture
• 8 sheets phyllo

That's a total of 28 sheets of phyllo so maybe use more in the in between layers since they tend to disappear.  Or save the leftovers for something yummy.

Score into diamond shapes but do not cut all the way through the bottom.

Bake at 350 for 30-40 min or until golden brown on top.

While it's baking, combine the water, sugar, and honey and simmer until reduced and slightly thickened, then stir in the lemon juice and orange blossom water.  When the baklava comes out of the oven, pour the syrup over the top, making sure each crevice has some.  Cool fully overnight, then finish slicing and arrange them or eat them or whatever you're going to do.

Cranberry Crumb Cake

Cranberry Crumb Cake

From the NY Times but they require an account so I'm reposting.

For the cake:

• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 c unsalted butter, room temperature
• 1 1/4 c sugar
• 1 T orange zest
• 2 eggs, room temperature
• 2 tsp vanilla
• 1 c sour cream, room temperature
• 3 c cranberries

For the crumble:

• 1 1/2 c flour
• 1 c brown sugar
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1/2 c unsalted butter, melted

Butter and line a 9x13 pan.  Mix flour, baking powder, salt, and baking soda.

Beat sugar, butter, and orange zest until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating after each, then the vanilla.

Mix in half the dry ingredients on low speed, then the sour cream, then the remaining dry ingredients.  Fold in most of the cranberries.  Put batter into pan and top with remaining cranberries.

For the topping: mix the flour, brown sugar, cinnamon, and salt.  Mix in the butter with a fork until evenly moistened.  Sprinkle with fingers over the cake batter.

Bake at 350 for ??

Corn Pudding

Corn Pudding

Ingredients:

• 2 T butter
• 2 T flour
• 1 c milk
• 1 T sugar
• 3/4 tsp salt
• 1/8 tsp pepper
• 2-3 eggs
• ½ box jiffy cornbread mix
• 1 can creamed corn
• 1 can regular corn

Make a white sauce, then stir in the remaining ingredients.  Pour into a 9x9 square dish.

Bake at 350 for 40 minutes or until set

Cinnamon Roll Cake

Cinnamon Roll Cake

for the cake:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 tsp. baking powder
• 2 large eggs
• 2 tsp. vanilla extract
• 1 1/2 cups milk
• 1/2 cup (1 stick) salted butter, melted

for the cinnamon filling:

• 3/4 cup (1 1/2 sticks) salted butter, softened to room temp.
• 1 cup packed light brown sugar
• 2 tbsp. flour
• 1 tbsp. ground cinnamon
• for the glaze:
• 2 cups powdered sugar
• 5 tbsp. milk
• 1 tsp. vanilla extract

Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter.)

While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined – overmixing flour in baked goods can make it tough and rubbery. Spread this batter evenly into your baking dish.

Now to make the filling. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon.
Stir until combined well.
Drop the cinnamon filling by spoonfuls onto the cake batter.
Now the artistic part. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.

Bake the cake for about 35-40 minutes, until a knife inserted into the center comes out clean.
While the cake is baking, make the glaze. Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake.

Serve warm or at room temperature.

Baked Potato Soup

Baked Potato Soup

• 1/2 cup butter
• 1 yellow onion, diced
• 1 1/2 teaspoons minced garlic
• 1/2 cup all-purpose flour
• 3 cups milk
• 3 cups chicken stock
• 4-5 large baked potatoes (3 ½ pounds) (mostly peeled and cubed)
• sour cream
• cooked bacon crumbles
• shredded cheese
• chopped green onion

Chorizo Stuffed Peppers

I couldn't find a recipe I liked online so I invented my own. :)

Chorizo Stuffed Peppers

Ingredients:

• 4-6 peppers, halved and seeded
• 1 small onion, diced
• 1/2 package mexican chorizo (the crumbly kind)
• 1 can black beans, drained and rinsed
• 1 can rotel tomatoes, drained
• 3 oz cream cheese
• shredded cheddar

Directions:

• Place pepper halves in a 9x13 dish with a bit of water.  Cover tightly with foil and bake at 400 degrees for 15-20 min.
• While the peppers soften, saute the onion in a pan in a bit of olive oil.  When it's soft, add the chorizo and saute until it looks delicious.
• Add beans, drained tomatoes, and cream cheese.  Stir it up until the cream cheese is melted.
• Take the peppers out of the oven and fill each one with chorizo mixture.  Return to oven without foil and bake for 10-15 min.
• Remove from oven, top with shredded cheddar, and bake until melted.  Optionally, run under the broiler for a bit of char on top.

Base Granola Recipe

This recipe comes from my friend and neighbor Theresa.  She's got this granola thing down to a science.

Base Granola Recipe

Ingredients

• 1 carton rolled oats
• 1/2 cup brown sugar
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 cup oil
• 1/2 cup honey
• 1 tsp vanilla
• 1/2 cup water

Directions:

Combine oats, brown sugar, salt, and cinnamon.  Add remaining ingredients and mix thoroughly.  Spread on a cookie sheet.  Bake at 300 degrees for about an hour, stirring at least once.

Mix in ideas: coconut, nuts, dried fruit

Chestnut Stuffing

This is an old family recipe that we've been making for years.  It's my favorite non-dessert holiday food.

Chestnut Stuffing

• 2 cups butter, melted
• 3/4 c whole milk or half and half
• 1 1/2 tsp celery salt
• 1 Tb (or more) poultry seasoning
• 2 Tb finely chopped parsley
• 18 cups white bread in 1/2 inch cubes, without crusts, from about 33 ounces of bread
• 3 cups chestnuts, chopped

Combine butter, milk, celery salt, poultry seasoning, and parsley.  Place two thirds of bread cubes and chestnuts in a large bowl.  Drizzle butter mixture over bread cubes while gently mixing with hands.  Add remaining bread cubes and continue to mix gently.  Taste and add additional spices as needed.

Place stuffing mixture in a 9x13 casserole dish.  Bake.

Pepperoni Bites

My mom used to make these when we were kids.  I think she used frozen bread or pizza dough, but it's simple enough to make yourself using this no-knead recipe.

Pepperoni Bites

• 3 cups all-purpose flour
• 1/4 teaspoon active dry yeast
• 1 1/2 teaspoons salt
• 1 cup water

• blocks of mozzarella cheese
• pepperoni slices

Combine flour, yeast, and salt in a large bowl.  Add water and stir until dough is fairly uniform.  Cover bowl with plastic wrap and leave out on the counter for 18-24 hours.  At this point you can use the dough right away, or put it in the fridge to use later.

When you are ready to make the pepperoni bites, cut the mozzarella into cubes weighing roughly 1/2 ounce each (e.g. cut an 8 oz block into 15 or 16 pieces).

Flour the work surface and scrape the dough out, and flour the top as well as your hands.  Grab a small amount of dough, about the size of a golf ball, and flatten it.  Place a slice of pepperoni on top, and then a piece of cheese.  Fold the dough around the pepperoni and cheese and make sure all holes are sealed.  I prefer to use the minimum amount of dough needed to cover the pepperoni and cheese.

Place the dough balls on a foil lined and greased baking sheet.  They can be baked right away, or frozen for later.  To freeze, put the whole baking sheet into the freezer; when they are fully frozen, peel off the foil and put them in a freezer bag for storage.  They can be baked directly from frozen.

Bake at 350 degrees for 8-10 minutes, long enough that the dough is fully cooked but the cheese hasn't totally leaked out.  Serve with marinara.

Basic Quiche Recipe

From Betty Crocker, adapted by Linda Bauman.

Basic Quiche

• 12 slices bacon
• 1 c shredded cheese
• 1/3 c onion, diced small
• 4 eggs
• 2 c milk
• 3/4 tsp salt
• 1/2 tsp sugar
• 1/8 tsp cayenne

Put crust in 9" deep dish pie plate, and partially bake.  Fry up bacon until crisp and drain on paper towels.  Layer bacon in partial baked crust with onion and cheese.  Combine remaining ingredients and pour into pie pan.  Bake at 425 for 15 minutes, then turn the oven down to 300 and bake 30 minutes more.

Farmer's Breakfast Casserole

Recipe provided by Carol.  I don't know where she got it from.

Farmer's Breakfast Casserole

4 cups frozen shredded hash browns
1 1/2 cups shredded cheese (cheddar or jack)
1 1/2 cups cubed or deli ham (fully cooked)
9 eggs
1 (12 oz) can evaporated milk, or 1 1/2 cups whole milk
1/3 cup chopped green onions
Salt and pepper to taste

Directions:

Put frozen hash browns in 9 x 13-inch baking pan.
Cover with cheese and follow with ham.
Sprinkle with green onions.
Beat eggs and milk together and pour over other ingredients.
Season to taste. Cover and refrigerate overnight.

Bake at 350 degrees F for 55 to 60 minutes.

Brie with Caramel, Fruit, and Nuts

Brie with Caramel, Fruit, and Nuts
(Courtesy of Trader Joes)

• Wedge of softened triple cream brie
• Fleur de sel caramel sauce, warmed
• Chopped candied pecans
• Triple blend dried berries

Mix caramel sauce, pecans, and dried fruit.  Pour over brie.  Serve with crackers.

Cornbread Stuffing

From my Uncle Charles.

Cornbread Stuffing

1 quart chicken stock (bouillon is fine)
3 batches' worth of Jiffy cornbread, baked in a 9x13 pan
1 large loaf of stale white bread, broken into pieces about 3/4" cubed
2 medium onions
4 stalks celery, or about the same amount as the onions
2 T sage
1/4 c parsley
2 eggs

Chop onions and celery together in a food processor.  Saute well, but don't burn, in butter or margarine.

Dump bread, cornbread, onion/celery mix, sage, and parsley into a huge bowl.  Toss with a big spoon.  Salt and pepper (if you used bullion cubes, go easy on the salt).  Mix eggs in, and moisten with stock.

Use your hands to mix thoroughly.  Add stock until the whole mixture is moist and easily squeezes through your fingers.  It should be sticky and stick to your fingers when you remove them from the mix.  Taste.  If you can't taste the sage, add more.  Adjust salt and pepper as needed.

Stuff tightly in both ends of turkey just before roasting.  Stuffing can be refrigerated for two days before roasting.

Sausage and Apple Stuffed Squash

Sausage and Apple Stuffed Squash

2 acorn squash
1 onion, chopped
2 stalks celery, chopped
1 T olive oil
1 tsp salt
1 tsp pepper
1 tsp fresh rosemary
3 cloves garlic, minced
1/2 lb pork breakfast sausage
1 apple, chopped
1 c breadcrumbs
1/2 c parmesan cheese

Cut each squash in half lengthwise, and scrape out seeds and innards.  Trim a bit of skin off the opposite side to create a flat base.  Drizzle each half with olive oil and sprinkle with salt and pepper, then roast at 400 degrees for 40-50 min, or until tender.

In the meantime, cook onion, celery, salt, pepper, and rosemary in a frying pan or medium saucepan over medium heat, until onions begin to soften.  Add garlic and sausage, and cook, stirring frequently, until sausage is browned and broken up.  Add apple and cook until slightly softened.  Remove from heat, and stir in breadcrumbs and parmesan.

Once squash has finished roasting, remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes.

Wild Rice Salad with Chicken

Wild Rice Salad with Chicken

1.5 c uncooked wild rice

1/4 c raspberry vinegar
1 T olive oil
1 T soy sauce
1 t grated orange peel (+ juice and fruit segments)
1/2 t pepper

2 c thawed white corn
1.5 c finely diced celery
1 c finely shredded carrots
3/4 c dried cherries, chopped
1/2 c finely chopped red onion
1 lb cooked, cubed chicken

2/3 c roasted salted sunflower kernels