THEME: “FALL RECIPE FAVORITES PART 1”
“SWEET POTATO BISCUITS WITH HONEY BUTTER”
2 c. all-purpose flour Honey Butter:
4 tsp. sugar 1/2 c. butter, softened
3 tsp. baking powder 2 Tbsp. honey
1 tsp. salt 1 tsp. ground cinnamon
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 c. shortening
1 c. mashed sweet potatoes (Makes 10 biscuits & 1/2 c. butter)
1/2 c. half-and-half cream
In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes & cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times. Pat or roll out to 1/2” thickness; cut with a floured 2 1/2” biscuit cutter. Place 1” apart on a greased baking sheet. Bake at 400 for 9-11 mins or until golden brown. Meanwhile, in a small bowl, beat butter, honey & cinnamon until blended. Serve with warm biscuits.
“PUMPKIN CHEESECAKE BARS”
Preheat oven to 325. Line a 9×13 baking dish with foil lightly spray with non-stick spray, set aside.
1 2/3 c. graham cracker crumbs
1/4 c. melted butter
2 Tbsp. sugar
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until all crumbs are moist. Lightly press crumb mixture into prepared baking dish.
16 oz. cream cheese, softened
1/2 c. sugar
1/4 c. sour cream
1 tsp. vanilla
In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again. Add eggs, one at a time, to cream cheese mixture, beating well after each addition. Add vanilla and beat one more time. Spoon mixture on top of prepared crust and spread evenly. Bake for for about 30-35 mins or until just set. Remove from the oven and cool completely on a cooling rack. While the crust is cooling, prepare the pumpkin layer.
1 c. pumpkin puree, canned (not pumpkin pie mix)
1/2 c. milk
1/2 c. brown sugar
1/2 c. sugar
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. vanilla extract
1 envelope unflavored gelatin
1/4 c. water
In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and sugar, milk, pumpkin pie spice and cinnamon. Cook and whisk every few mins for 10 mins. Remove from the heat and whisk in the vanilla. In a small saucepan, sprinkle the gelatin over the water and allow 5 mins to soften. Turn heat to low and stir to melt gelatin completely. Remove from heat. Add gelatin mixture to pumpkin mixture and combine until smooth. Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight. Cut into bars. Serve with whipped cream if desired.
“PUMPKIN SPICE HOT CHOCOLATE”**
1 c. milk of choice
2 Tbsp. pumpkin puree (canned is fine)
3 Tbsp. hot cocoa mix
1 tsp. pumpkin pie spice
1/2 tsp. vanilla
Whipped cream and sprinkles (optional)
Heat the milk, cocoa mix, and vanilla in a microwave or on stovetop. Don’t bring it to a boil. Stir in the pumpkin puree and the pumpkin spice. Return to microwave or stove top and heat it once again. Pour into a large mug and dress it up with whipped cream and sprinkles or even marshmallows. Add some grated chocolate if desired.
“TURKEY & SPINACH STUFFING CASSEROLE”
1 can (14 1/2 oz) reduced sodium chicken broth
3 Tbsp. butter
3 c. stuffing mix
3 c. cubed cooked turkey
2 c. fresh baby spinach
1/2 c. dried cranberries
3/4 c. shredded cheddar cheese
Preheat oven to 350. In large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, cranberries, & spinach. Transfer to a greased 11×7″ baking dish. Sprinkle with cheese. Bake uncovered for 10-15 mins or until cheese is melted.
Taste of Home
“BAKED MINCED MEAT SQUASH”
3 acorn squashes
1/4 tsp. salt
2 Tbsp. butter
1 c. minced meat (already made)
1 large apple, finely diced
1/8 tsp. nutmeg
Turn oven to 400. Cut squash in half. Remove seeds. Place the cut sides down on a cookie sheet. Bake at 400 for 30 mins or until tender. Turn squash over and sprinkle with salt and dot it with butter. Mix mince meat and apple together. Fill squash centers with mixuture. Return to oven and bake for 10-15 mins. Sprinkle with nutmeg before serving. Makes 6 servings.
How to can poblano peppers? or other options if you have an abundance.
CANNING BANANA PEPPERS (3-4 lbs of product)
3 C. WATER
3 C. VINEGAR (APPLE
1/3 C. CANNING SALT
2 TSP. DILL WEED
2 TSP. MUSTARD SEED
Add up to 2 Tbsp. sugar (optional)
If big peppers, put slit at end (crisscross), pack in hot sterilize jars with stems up. Bring liquid to boil, pour over jars. Leaving 1/4” inch above water head space. Remove air bubbles and process in hot water bath for 15 mins.
Eva, Moberly ?