Recipe File

Excerpted from Fruit and Vegetables ‘n’ Season and the Year Around
* 1 c. strained cooked squash
* 1 c. cream
* 1 Tbsp. vanilla
* 1/2 tsp. nutmeg
* 3/4 c. sugar (brown or white)
* 3 eggs
* 1/2 tsp. salt
* 1/2 tsp. ginger
Mix squash, sugar and cream.
Add eggs, beaten lightly, then seasonings.
Meanwhile line pie plate with pastry, then chill.
Fill [...]

* 1/2 cup yellow cornmeal
* 1/2 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, beaten
* 1-1/2 cups milk
* 1/4 to 1/2 cup crackling
Notes: Crackling are the crisp bits left in the fat after meat is fried.
Preheat oven to 400°
Sift together cornmeal, flour, baking powder, and salt.
In another bowl, combine beaten egg, [...]

This just might be my all-time favorite dessert. It’s the simple essence of sweet apples and crisp pastry with no distractions. We’ve all collected several similar recipes over the years, but this is the best one I’ve ever made.  – Ina Garten, Barefoot Contessa Back to Basics
For the Pastry
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 [...]

(from The Cook’s Tales: Origins of Famous Foods and Recipes by Lee Edwards Benning)
3 lbs of flour
grated nutmeg
2 oz. ginger
1 lb. sugar (dark brown)
3 t pearl ash (a.k.a. potash, baking soda) dissolved in cream
1 lb. butter
4 eggs
Knead it stiff. Shape it to your fancy. Bake 15 minutes.

How about a delicious nutritious muffin featuring Farmer’s Market produce? Wild rice. Walnuts. Apples. An accent of cinnamon and orange. These not-too-sweet muffins can be enjoyed not only for breakfast, but with soup or salad for lunch, or with a roast or barbecue for dinner.
Farmer’s Market Muffins