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This recipe is from a book entitled Drink to Your Health by Annie McIntyre.  Ms. McIntyre says, “The traditional combination of apple and cinnamon works well in this sweet and spicy tea.  The tart flavor and cold properties of the apples are balanced by the sweetness and warming properties of the honey and cinnamon.  Jean Valnet, the French phytotherapist, recommends apple tea should be drunk daily to prevent cold and flue viruses and to ward off arthritis and gout.”

Ingredients:

4 apples, washed and sliced

2 1/2 cups water

2 tablespoons honey

1 teaspoon ground cinnamon

 Directions:

Place the apples in a pan, add the water, cover, and cook over low heat until soft.  Strain and stir in the honey and cinnamon.  Serve hot.

2-3 servings

I have a confession: I am unable to throw away bruised fruit!  Instead, I make all sorts of sauces and jams each year (and ciders) so that the bruised fruit is “rescued.”  Last season, I attempted to make pear butter with this recipe, but was too impatient and instead of being butter, it was sauce.  My daughter loved it so much she requested more of it this season!  Hope you enjoy it, too, whether you’re impatient like I am and will settle for sauce, or are patient enough to wait for it to turn into butter!

Ingredients:

12 ripe pears, peeled and chopped

¾ C sugar

Juice of 1 lemon

¼ C water

3 2-inch strips lemon zest, ¼ “ wide

1 vanilla bean

  1. Combine all the ingredients in a heavy 8-qt saucepan.  Cook over low heat for 2 ½ hours, until fruit is very soft.  Be careful not to burn.  Stir frequently.
  2. Remove vanilla bean and the strips of lemon zest.
  3. Put the mixture through a food mill (or use an immersion blender).  Pour into sterile jars.  Cap and seal.
  4. Refrigerate immediately or preserve via water bath method for 15 minutes.

From Preserving the Harvest by Carol W. Costenbader

Lois’ Cherry Pudding

Ingredients:

1/2 C sugar

1 Tbsp butter

1 egg—beaten

1 C sifted flour

1 tsp baking soda

1 C pitted sweet cherries (can sub tart cherries, too, but bump up the sugar to 1 C); frozen or fresh work well

1/2 C chopped walnuts

Mix all ingredients together and bake at 350 for 35 minutes.  Serve warm or cold.

This recipe is from my (Stacy’s) great-great grandmother’s recipe box.  I’m not sure who Lois is, but my great-great grandmother enjoyed the recipe enough to get it from her!  :)

Apple Spice Meatballs

Ingredients:

1 3/4 cups panko (Japanese) bread crumbs

1 medium onion, finely chopped

1 medium red sweet pepper, finely chopped

1 medium apple, peeled and finely chopped

2 eggs, lightly beaten

1/2 cup canned pumpkin

1/2 cup ketchup

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 pound ground beef (or other ground meat)

1 pound bulk hot Italian sausage

Sauce:

1 can (14oz) whole-berry cranberry sauce

1 jar (12oz) apple jelly

3/4 cup ketchup

1/2 teaspoon crushed red pepper flakes

Directions:

In a large bowl, combine the first 12 ingredients.  Crumble meats over mixture; mix well.  Shape into 1-inch balls.  Place meatballs on greased racks in shallow baking pans.  Bake, uncovered, at 375° for 15-20 minutes or until no longer pink.  Drain on paper towels.

n a Dutch oven, combine the sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Gently stir in about 6 dozen cooked meatballs and heat through.  Save the remaining meatballs for Hungarian Pepper Soup (below) or another use (they freeze well once cooked!).

Hungarian Pepper Soup with Romano Crisps

I cup shredded Romano cheese

2-3 Hungarian Wax or Banana peppers, seeded and chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons Italian seasoning

1/2 teaspoon pepper

2 Cups chicken stock

2 dozen Apple Spice Meatballs

1 Can (12 oz) evaporated milk

1 package (8oz) cream cheese, softenend

On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3” circle, repeat 15 times.  Bake at 300° for 10-12 minutes or until golden brown.

In a Dutch oven, saute peppers in butter.  Stir in flour, Italian seasoning, salt and pepper until blended.  Gradually add stock.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in meatballs, milk and cream cheese; heat through (do not boil).  Serve with Romano crisps.

(recipes from Taste of Home)

Ingredients:

  • 1lb butternut squash
  • butter
  • 2 tsp sugar, plus more for sprinkling (can drizzle honey instead of sprinkling sugar)
  • 8oz puff pastry
  • 4oz cream cheese
  • pinch of cinnamon
  • high-quality apricot preserves (8oz)
  • 1/2 C. chopped pecans

Halve on 1-pound butternut squash neck lengthwise; slice crosswise ¼” thick.  Arrange on a parchment-lined baking sheet.  Brush with melted butter and sprinkle with sugar.  Roast for 45 minutes, turning once.  Roll out 8 oz puff pastry to a 14×6” rectangle and place on a parchment-lined baking sheet; prick the pastry.  Top with parchment and another baking sheet.  Bake at 375F for 30 minutes, then uncover and bake 10minutes longer.  Once cool, spread with 4 oz cream cheese mixed with a pinch of cinnamon and 2tsp sugar.  Top with squash slices, melted apricot preserves and chopped pecans.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

 

Rösti Cakes

Mix 1 pound coarsely shredded squash with 1 ½ pounds coarsely shredded baking potatoes.  Add ½ cup cornstarch, 2 large eggs and ½ cup minced onion; season with salt and cayenne.  Heat  1/8” oil in a large skillet and fry in 2-tablespoon-size mounds until golden, about 5 minutes.  Top with sour cream, salmon roe and chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

Peel two 2-lb squash and slice ¾” thick.  Toss on a baking sheet with 12 garlic cloves, ¼ cup olive oil, 1 rosemary sprig and 1 halved, seeded jalapeno; season with salt and pepper.  Cover with foil and roast at 400F for 45 minutes; uncover and roast for 45 min longer.  Discard the rosemary and mince the jalapeno.  Mash the squash with the garlic, jalapeno and 2 T of butter.  Season with salt

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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