Grammy's Pumpkin Whoopie Pies

Ingredients

3 cups flour

1 tsp salt

1 1/2 tlbs cinnamon

1 1/2 tsp cloves

1 tsp baking powder

1 tsp baking soda

1 can (15 oz) pure pumpkin puree

1 1/2 tsp ginger

2 sticks butter

2 lg eggs

2 cups brown sugar

1 tsp vanilla

Directions:
In small bowl whisk together flour, salt, baking powder, soda cinnamon, cloves and ginger. Cream butter and brown sugar till creamy 3-4 minutes add Pumpkin , eggs and vanilla til well blended on low speed add dry ingredients. Place heaping tablespoons on cookie sheet 2" apart and bake at 350 for 10-12 min.

Filling
1 stick of butter(do not use margarine)
1 pound of confectionary sugar
3-4 tablespoons of marshmallow
3 oz cream cheese
1/3 cup milk

Cream the butter and cheese till fluffy add sugar and marshmallow with milk. You may not need all the milk.

Potato Soup

Ingredients

10-12 small potatoes, peeled and cubed
1 small chopped onion
3 scallions chopped
2 carrots, chopped
1 sweet potato, chopped
4 cups chicken broth
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Directions

In a large saucepan, combine the potatoes, onion, scallion, carrot, and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash/ use immersion blender.

Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

Tomato Soup

Tomato Soup

Ingredients

1 peck of tomatoes chopped (blanch first, remove seeds and chop in food processor)

8 onions chopped (can use food processor)

5 stalks of celery (can use food processor)

3/4 cup of sugar

1/4 cup (or less) of salt

1/2 pound butter

1 cup cornstarch with water just to dilute (pour this in slowly)

Boil tomatoes, onion and celery for 1 hour.

Pour mixture through a strainer. (not absolutely necessary)

Add sugar, salt, butter and cornstarch.

Mix, bring to a boil and seal in jars.

Recipe from Gayle Elsberry

Carrot-Tomato Soup

Carrot-Tomato Soup

Ingredients
2 TBSP butter
1/2 cup extra virgin olive oil
4 lbs tomatoes, peeled* and sliced in half with stems removed
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
(optional) fresh sprigs of thyme, oregano or rosemary
1 medium sized yellow onion, diced
2 stalks celery, diced
5 medium sized carrots, diced
3 cloves garlic, minced
2 cups chicken (or vegetable) stock
1/3 cup fresh basil leaves, chopped
3/4 cup heavy cream

Instructions
Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. If you'd like a little more flavor, I sometimes add a fresh sprig or two of oregano or thyme atop the tomatoes. Place in a 400 degree oven for 30 minutes to roast.

Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).

Puree the soup. (I don't have an immersion blender, so my regular blender works just fine, doing it in batches.)

Stop here and see below if you'd like to freeze some of the soup for later!**

Return the soup to the pot and onto the stove. Heat slowly. Add the chopped basil and heavy cream.

Enjoy!

Notes:

*To peel the tomatoes, heat a sauce pan full of water and bring to a boil. Place tomatoes in for a minute. Remove and let cool. The skins will peel off easily after that.

**Because I love the basil and cream to be fresh when I serve this, at this point, I try to estimate how much I'll use for dinner now and how much I'd like to freeze for later. Usually, with this recipe, I freeze a one quart mason jar, filling it to within an inch from the top to allow for expansion room when it freezes. It makes a perfect lunch or light dinner size for us, especially when served with some crusty bread and sharp cheddar cheese for sandwich dipping!

Recipe from Soule Mama's blog. Thank you!

Raspberry Sorbet

Ingredients:
6 Cups Raspberries (or two bags of frozen berries)
1/4 C plus 2T Water
1 1/4 C Simple Syrup

Blend raspberries and water in food processor until smooth.
Pour through fine mesh strainer, extracting as much liquid as possible.
Discard solids, pour liquid into an airtight container and refrigerate at least 8 hours.
Combine raspberry juice and simple syrup in ice cream maker and stir for 7-12 minutes or until desired consistency.
Transfer to airtight container, freeze for at least 2 hours.

Simple Syrup Recipe:
2 C Sugar
2C Water

Combine sugar and water in saucepan.
Bring to boil over medium-high heat.
Cook and stir until sugar dissolves completely - about 10 minutes.
Transfer to ice bath and stir until well chilled.
Refrigerate until ready to use.

Hot or Cold Pasta Salad

Ingredients:
2T Sliced Almonds Toasted
6oz Orzo (about 1 Cup)
3 Garlic Cloves, crushed
1lb Asparagus, cooked and cut into quarters
Zest of one lemon
1/4 C. Grated Parmesan
2T Olive Oil
3/4t Salt
1T Lemon Juice
2T Dried Cranberries

Directions:
To cook asparagus - I put about a cup of water in a pot and set it to boil. Then I add the asparagus and turn the pot down to simmer. I let it simmer until tender - I don't use the top to the pot. I also chopped the asparagus before cooking to make things easier. (HINT: to stop asparagus from cooking after you remove it from your pot, put it in a bowl of ice. This will chill it and stop the cooking process.)

Prepare orzo per package directions, drain.

Heat oil, saute garlic until soft.
Add asparagus, stir in orzo and salt and toss.
Remove from heat.

Add zest, juice, Parmesan and cranberries.
Season w/S&P
Top with toasted almonds.

Recipe from Jill Baldwin!

Rachel’s Radical Cheese-Stuffed Turkey Burgers

1 pound ground turkey breast
½ cup chopped onions
½ cup chopped green peppers
1 egg
¾ cup shaved zucchini (this is in place of bread crumbs to hold burgers together)
1 Tablespoon of finely chopped garlic
½ tsp salt
½ tsp garlic powder
1 tsp pepper
2 wedges of Laughing Cow Light Garlic and Herb Cheese
4 large iceberg lettuce leaves
4 sliced tomatoes

Makes 4 burgers
Each burger is about 4 ounces

Place the ground turkey in a large bowl and smash it against the sides of the bowl. Add the onion, peppers, egg and zucchini. Mash together with hands. (Sorry, this is gross but the best way to mix.)

Make 8 balls with the mixture. Take 1 ball and smash it flat (about 1 inch thick). Put ½ of the cheese wedge in the middle of the patty. Take another ball and place it on top of the cheese. Form a burger patty, pinching the sides to hold the cheese inside.

Grill or bake the burgers until cooked through. For baking, oven is at 350 degrees for about 30 minutes. Spray the baking dish to prevent the burgers from sticking.

Top burger with sliced tomato and use lettuce leaves for a bun.

Thought: Make all 4 burgers and use them for lunch, or dinner, the next day. They can be reheated in a microwave for 1 minute.

Giada's Farro with Cheese & Herbs

Ingredients

• Butter, for baking dish

Farro:

• 1 pound farro
• 8 cups water
• 2 tablespoons kosher salt

Filling:

• 2 cups (8 ounces) grated extra-sharp Cheddar
• 2 cups (8 ounces) grated mozzarella
• 1 cup whole milk
• 3 tablespoons herbes de Provence
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Topping:

• 4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
• Extra-virgin olive oil, for drizzling

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.

Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.

Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.

Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.

Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.

Giada's Apricot Oat Bars

Ingredients

• Vegetable oil cooking spray
• Filling
• 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
• 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
• Crust
• 1 3/4 cups all-purpose flour
• 1 packed cup light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 1 3/4 cups old-fashioned oats
• 1 cup (4 ounces) coarsely chopped walnuts
• 1 cup (2 sticks) unsalted butter, melted
• 1 egg, at room temperature, beaten
• 1 teaspoon pure vanilla extract

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the apricots. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Balsamic Chicken and Mushrooms

Ingredients

2 tsp vegetable oil

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

1 large garlic clove(s), crushed

1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces

2 cup(s) mushroom(s), small, halved

1/3 cup(s) canned chicken broth

1/4 tsp dried thyme, crumbled

Directions:

In a nonstick skillet, heat 1 teaspoon of oil.

· In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

· Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

· Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

· Serve chicken topped with mushrooms.

Bean Burger

Basically you take a drained and rinsed 15 oz can of cannelini beans, breads crumbs of a slice of whole wheat bread, a bit of fresh chopped garlic, a few leaves of fresh basil, a dash of olive oil, a 1/4 cup or so of toasted walnuts, salt and pepper, chopped onion, plus I added a few other herbs/spices). Put in food processor until combined and holds together. Form into 4 patties and grill.

Top with fresh avocado and tomato slices with a homemade yogurt based ranch dressing and serving on Arnold Sandwich things. Serving with some cucs drizzled with balsamic vinegar and feta cheese. Hope the family likes it!!

recipe from: Keri Feldman

Best Baked Ziti

Baked Ziti
from the America's Test Kitchen Episode: Who Wants Pasta?


The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

Serves 8 to 10

1	pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2	large eggs , lightly beaten
3	ounces grated Parmesan cheese (about 1 1/2 cups)
	Table salt
1	pound ziti or other short, tubular pasta
2	tablespoons extra virgin olive oil
5	medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1	(28-ounce) can tomato sauce
1	(14.5-ounce) can diced tomatoes
1	teaspoon dried oregano
1/2	cup plus 2 tablespoons chopped fresh basil leaves
1	teaspoon sugar
	Ground black pepper
3/4	teaspoon cornstarch
1	cup heavy cream (see note)
8	ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Kale Soup

Ingredients:
~1lb London Broil
Chourico (2 packages
1-2lbs of kale (broadleaf or curly)
1 small cabbage
4 cans kidney beans
6 potatoes (chopped)

Directions:

• Put a small London broil (about 1lb) into a fairly large pot and cover with about 1" of water and bring to a light boil for about an hour and add about 2 packages of Chourico sliced (like a coin) and add that to the pot (add more water if necessary). Let that keep boiling for another half hour.
• Chop up about 1-2 lbs of kale (broadleaf or curly) doesn't matter and chop up 1 small cabbage and add about 4 cans of kidney beans (water and all) and keep boiling for another half hour or so
• Add about six chopped potatoes and keep boiling until the everything is tender. It's ready to eat

Notes from the chef: "It's good with Italian bread It also tastes better the second day."

Recipe from Perry Jordan.
Thanks Perry! This is one of Dan's favorite meals.

At-A-Glance Storage Guidelines 2010

Vegetables are best used as soon as possible following the harvest. For best quality, follow these short term storage guidelines:

Beets: Refrigerate roots in plastic bags up to 4 months. Refrigerate greens in plastic bags for 10-14 days.

Bok Choy: Refrigerate in plastic bag or damp cloth for up to 3-4 days.

Broccoli: Refrigerate in plastic bags in hydrator drawer 10-14 days.

Brussels Sprouts: Refrigerate unwashed sprouts in a plastic bag for up to one week.

Cabbage: Refrigerate at 32º-40º and 80%-90% humidity up to 4 months.

Carrots: Refrigerate in plastic bag 2 to 4 weeks. Refrigerate greens in plastic bag and use within a day or two.

Cauliflower: Refrigerate in plastic bag for up to 2 weeks.

Celeriac: Refrigerate in plastic bag for up to 1 month.

Celery: Refrigerate in hydrator drawer wrapped in a damp towel or in a plastic bag for up to 2 weeks.

Chard/Kale: Refrigerate in plastic bags in hydrator drawer for 2-3 weeks.

Chinese Cabbage: Store in hydrator drawer for up to 2 weeks.

Cucumber: Refrigerate in hydrator drawer for up to 1 week or at 45ºF-55ºF and 85%-95% humidity for 10-14 days.

Eggplant: Refrigerate in hydrator drawer for up to 1 week.

Garlic: Store in a cool, dark, dry and well-ventilated place for several months.

Garlic Scapes: Refrigerate in plastic bag up to 3 weeks.

Green Beans: Refrigerate in plastic bag for up to 1 week.

Hakurei Turnips: Remove tops and refrigerate in plastic bag for 1 or 2 days. Refrigerate tops in plastic bag for 3-4 days.

Herbs: Refrigerate in plastic bags for up to 1 week.

Hot Pepper: Refrigerate in hydrator drawer for up to 2 weeks, or string them on a line to dry at room temperature.

Kale: Refrigerate in plastic bags in hydrator drawer for 2-3 weeks.

Leeks: Refrigerate in plastic bags for up to 2 weeks.

Lettuce/Salad Greens: Refrigerate in plastic bags for 3-4 days.

New Potatoes: Store at room temperature 2-3 days, or refrigerate up to 2 weeks.

Onion: Store in a cool, dry ventilated place for several months.

Parsnips: Trim off tops and refrigerate unwashed in a plastic bag for up to 2 weeks.

Potatoes: Store away from light at room temperature for up to 2 weeks. (See separate entry for 'New Potatoes.')

Radishes: Separate green tops, refrigerate wrapped in a damp towel, and use ASAP. Refrigerate the radishes in a plastic bag or damp towel for up to 2 weeks.

Scallions: Refrigerate in plastic bag for up to 5 days.

Spinach: Refrigerate in plastic bags in hydrator drawer for 10–14 days.

Sugar Snap Peas: Refrigerate in plastic bags in hydrator drawer 1-2 weeks.

Summer Squash: Refrigerate in plastic bag for up to 1 week.

Sweet Pepper: Refrigerate in hydrator drawer for up to 2 weeks.

Tomato: Store at room temperature for up to 1 week, longer if still ripening.

Turnips: Separate from greens and refrigerate in plastic bag for 1-2 weeks. Wrap greens in damp towel or plastic bag and refrigerate for 1-2 days.

Watermelon: Store at room temperature for up to 2 weeks.

Winter Squash: Store at room temperature for up to one month.

==============================================================
Sources: “The Gardener’s A-Z Guide to Growing Organic Food,” by Tanya L.K. Denckla, 2003; www.moscowfoodcoop.com; ww.bayendfarm.com.

Found from this website.

My Favorite Baked Oatmeal

Ingredients:

• 3 cups oatmeal
• 3/4 cup brown sugar (I don't usually use this much)
• 1/2 cup butter (I've skipped this and it still tastes good)
• 2 eggs
• 2 cups milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tsp cinnamon (more/less to taste)
• 1 tsp vanilla

Preparation:

Preheat oven to 375 degrees Farenheit.

Mix all ingredients together and pour into 13 x 9 inch buttered pan. (I use my Pampered Chef pie plate)

Bake at 375 degrees for 30-35 minutes.

Baked Oatmeal with Apples

Ingredients:

2 c. oats
1/2 c. Kashi Nuggets (or Grapenuts type cereal)
2/3 c. brown sugar
2 t. cinnamon
1 t. baking powder
1 egg
1 cup skim milk
dash of salt
1/4 c. melted butter
1-2 t. vanilla
1 apple peeled and diced (I used a fuji)

Mix all ingredients together. Pour into an 8x8 greased baking dish. Bake in a 350 preheated oven for about 30 minutes. Serve in a bowl with a little hot milk poured over it with a dash of cinnamon.

---

Recipe care of my friend Keri Feldman

Keri tells me she cuts this into squares and freezes it. Let it defrost (or put it in the microwave) then add some milk and heat it up! Easy, quick, healthy breakfast!

Roasted Chicken with Caramelized Onions Risotto

Ingredients

4 tablespoons olive oil, divided
1 onion, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme
Handful of shredded Parmesan (my addition)

Directions
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

**Notes from Jill - I had no white wine so I left it out. I threw some parm on top of our bowls right before serving. I cooked the chicken while the Risotto was cooking. The Risotto took FORTY minutes, not 20. The recipe turned out really good and I bet it would be just as good as a vegetarian dish if you left out the chicken.

Ingredients:

1 cup buttermilk
1 1/2 cups wheat bran
1 egg
2/3 cup packed brown sugar
1/3 cup canola oil (or can substitute applesauce)
1 ripe banana, mashed
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts
3/4 cup fresh or frozen blueberries

Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana, and vanilla.
In a large bowl, stir together flour, oat bran, baking soda, and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in berries and walnuts. Spoon batter into muffin cups.
Bake in preheated oven for 20 minutes, or until done.

Recipe from Gayle Elsberry care of All Recipes.