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September Recipes

ZUCCHINI BROWNIES

1/3 Cup Vegetable Oil

1 1/2 Cups Sugar

2 tsp. Vanilla

2 Cups Flour

1/2 Cup Cocoa

1 1/2 tsp. Baking Soda

1 tsp. Salt

2 Cups Zucchini (shredded)

1/2 Cup Walnuts (chopped)

2 Eggs

Preheat oven to 350 degrees. Mix, oil, sugar, eggs and vanilla until well blended. Combine flour, cocoa, baking soda, and salt; stir into sugar mixture. Fold in zucchini and walnuts. Spread evenly into greased 9 x 13 pan. Bake for 20 to 30 minutes, just until brownies spring back when gently touched.

ICING

6 Tbsp. Cocoa

1/4 Cup Butter

2 Cups Confectioner Sugar

1/4 Cup Milk

1/2 tsp. Vanilla

Melt together cocoa and butter, set aside to cool. Blend together confectioner sugar, milk, and vanilla. Stir in cocoa mixture. Spread over cooled brownies before cutting into squares.

Recipe From: Dorothy Hafer


CORN FRITTERS

2 Eggs (separated)

1 tsp. Sugar

1 Cup Flour

1/2 Cup Milk

2 Tbsp. Butter (melted)

1 tsp. Baking Powder

1/4 tsp. Salt

3/4 Cup Corn

Mix together egg yolks, sugar, milk, melted butter, flour, baking powder and salt. Bet egg whites until stiff and fold into the yolk mixture. Heat vegetable oil until hot and drop by spoonful into hot oil. Flip over when bottom of fritter is light brown. Serve with pancake syrup if desired.

Recipe From: Shirley McCleaf


PESTO

Pesto can be made with a combination of any mixture of herbs, nuts and a hard, salty cheese. Although the mixture of basil, pine nuts and parmesan is the most popular, feel free to use what you like or what you have on hand. Be sure to use a good, fresh olive oil.

3 Cups Herbs, such as Basil, Cilantro, Parsley, Chives, etc., rinsed

1/4 Cup Nuts, such as Almonds, Walnuts or Pine Nuts

2 Cloves Garlic

1 tsp. Freshly Squeezed Lemon Juice

3/4 tsp. Salt

1 tsp. Freshly Ground Pepper

1/2 Cup Olive Oil

1/2 Cup Grated Parmigiano Reggiano Cheese

Combine the basil, nuts, garlic, lemon juice, salt and pepper in a food processor and purée until almost smooth, then

slowly stream in the olive oil with the food processor on. Finally, stir in the parmesan cheese.

Final note: To prevent discoloration when storing pesto, it is best to put a thin layer of olive oil over the pesto and then cover it. Store in airtight container in refrigerator for up to one week. Pesto freezes well. Freeze in ice cube trays, and then store frozen pesto cubes in plastic freezer bags in freezer for up to 6 months. Pesto may also be frozen in small plastic containers for up to 9-12 months.


SEASONED TURKEY BREAST CUTLETS

1 1/2 lb. Turkey Breast (filleted slices)

3       Eggs

2       to 3 Cups Milk

2       Cups Seasoned Bread Crumbs

1       Stick Butter

Slice the turkey breast into 6 cutlets 1/4 to 3/8 inch thickness. Whisk eggs and milk in a bowl. Let the fillets of turkey breast soak in mixture overnight (the longer the better).

When ready to bake, melt butter in a 9x13 inch pan. Remove turkey from milk/egg mixture and coat with bread crumbs. Lay turkey in melted butter and bake at 350 degrees for 15 to 20 minutes. Flip to other side and bake another 20 minutes or until done. These are very tender and delicious.

Serves 6.

Recipe From: Rachael Kuepfer


LEMON CHEESE BARS

Crust:

1  Cup Butter

1  Cup Confectioner's Sugar

2  Cups Flour

Topping:

1  Large Lemon (or 1 1/2 small ones)

2  Pkgs. Cream Cheese

1  Cup Sugar (not quite 1 cup)

2  Eggs

    Coconut or Nuts (chopped) Optional*

Preheat oven to 350 degrees. Butter a 9x13 inch pan. Beat butter and confectioner sugar together until light and fluffy. Add flour and mix on low until just well blended. Press dough into the bottom of the pan and 1/2 inch up the sides of the pan. Bake dough for 15 to 20 minutes. Cool.

Mix together the cream cheese, sugar, eggs, lemon juice and zest. Spread on top of cooled crust. *Can top this with coconut flakes or chopped nuts if desired. Bake for another 20 to 25 minutes. Cut into bars. Keep refrigerated.

Recipe From: Shirley McCleaf


APPLE CINNAMON BAKED OATMEAL

Tender apples, warm cinnamon, and sweet maple syrup flavor this baked oatmeal and is sure to become a new fall favorite!

2    Cups Rolled Oats

1    Cup Walnuts (chopped)

2    tsp. Ground Cinnamon

1/4 tsp. Ground Ginger

1/4 tsp. Salt

1    Cup Apples (diced, about 1 medium apple)

1/2 Cup Applesauce

1/2 Cup Milk (at room temperature)

2    Eggs (at room temperature)

1/4 Cup Maple Syrup

1    tsp. Pure Vanilla Extract

1/4 Cup Coconut Oil (melted and slightly cooled)

Position rack in center of oven and preheat to 350 degrees F. Lightly grease (or spray with nonstick cooking spray) an 8 by 8 inch glass baking dish.

In a large bowl, combine oats, walnuts, cinnamon, ground ginger, and salt. Mix in diced apples, applesauce, milk, eggs, maple syrup, and vanilla. Stir in coconut oil until all ingredients are well combined.

Spread mixture into prepared baking dish and bake for 30 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes, such as warm milk drizzled over the top and additional chopped walnuts.

Yield: 6 servings

Notes:

You may peel the apple, if you prefer. You may also substitute pecans or another type of nut for the walnuts.

The reason the milk and eggs should be at room temperature is because if they are cold, they will cause the coconut oil to resolidify. To quickly warm everything up, place the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.

Reheat oatmeal by placing an individual serving on a plate, drizzling with a little coconut milk, and then heating in the microwave for about 30 seconds.


PUMPKIN BAKED OATMEAL

Baked oatmeal made with pumpkin, brown sugar, maple syrup, pumpkin pie spice, and dried cranberries.
This is a great breakfast for fall!

2       Cups Quaker Old Fashioned Oats

1/4    Cup Light Brown Sugar

1/2    tsp. Salt

1       tsp. Baking Powder

1 1/2 tsp. Pumpkin Pie Spice

1 1/2 Cups Milk

1/2    Cup Pure Pumpkin (not pumpkin pie filling)

2       Tbsp. Pure Maple Syrup

1       Large Egg

3       Tbsp.  Butter (melted, cooled to room temperature)

1       tsp. Vanilla Extract

1/3    Cup Dried Cranberries

Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.

In a medium bowl, mix together the oats, brown sugar, baking powder, salt, and pumpkin pie spice.

In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract.

Pour the milk mixture over the oats and stir until combined. Stir in the dried cranberries. Pour oat mixture into prepared baking dish. Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.

Yield: Serves 6


POPULAR APPLE USES

Here is a list of the most common (and a few uncommon) varieties, and how to best use them.

Red Delicious - These big red apples are probably the best known, and best for putting in a lunch pail (rather than cooked).

Golden Delicious - These apples are yellow. They are sweet, excellent for eating, and also cook well.

Granny Smith - These green apples are best known as a superior baking apple. They can be eaten raw, but are somewhat tart.

McIntosh - Red apples, they are somewhat tart and good for eating, but break down in cooking. They are wonderful for cider.

Jonathan - Eat them or bake with them. Makes exceptionally fine applesauce. This apple does not store well.

Cortland - Nice flavor, sometimes a bit juicy. Great for eating or pie, applesauce, fruit salad.

Rome Beauty - Keeps well and is excellent when mixed with other fruit such as pears, strawberries, or cranberries. Considered one of the finest baking apples available also good for cider.

Braeburn - Fairly common in stores now. Crisp juicy flesh with a rich, full blend of sweet-tart flavor. Great in salads, applesauce, a premier apple for fresh eating.

Empire - Larger ones are preferred, but you can usually get the smaller bagged Empire apples for less money. This sweet-tart, crisp apple is good for both eating and baking.

Pink Lady - Pleasantly tart followed by a delicious sweetness, these are usually for hand eating and are pricey, but they work well in a pie and are a desirable addition to fresh salads.

Pippin - A green-skinned, sweet-tart apple excellent for pies, cider or eating.

York Imperial - Tangy and sweet, good for pies or any type of baking

Spitzenberg and Winesap - Antique apples that are still truly excellent for pies, applesauce and cider.

Cameo - This newer apple has a firm texture and a savory sweet-tart snap which is great for eating or baking. Slow to brown when sliced, this apple is excellent for salads.

Fugi - Sweet, crispy and juicy, an exceptional eating quality and baking. Keeps well in storage.

Gala - Bright yellow and stippled with red, it is an early season delight. A juicy sweet flavor with dense yellow flesh. Terrific for eating, dried and cider.

Summer Rambo - Lightly sweet, great for eating. One of the oldest apple varieties. It is the number one choice for applesauce.

Russets - Rough, orange-like skin. Delicious, but virtually unknown to the general public. They are not sold in supermarkets and are seldom seen at farmers’  markets or at roadside stands. Because most people do not regard the coloration and feel of the skin as attractive as that of shiny apples, they will not buy them nor even think to taste them. Thus they never know what delectable eating hides underneath the rough exterior, or that russet apples make marvelous cider.

Almata - A Russian/Canadian Hybrid that is pale pink inside with a bright pink star burst at its center.

Jonagold - A tangy-sweet apple, yellow on the top red on the bottom. This apple is great for pies and applesauce.


CROCK POT APPLESAUCE

4    lbs. Tart Apples (cored and sliced thin)

1/2 Cup Sugar

1/2 tsp. Cinnamon

1    Cup Water

1    Tbsp. Lemon Juice

Mix apples (about 12 cups) with cinnamon and sugar and put into crock pot.

Pour water and lemon juice over apples. Cook on low for 6 hours or high for 3 hours.  When cool mash with potato masher or run through a blender if you desire.

Yield: 6 cups