Gingerbread Cookies with Buttercream Icing

I'm a big fan of gingerbread and ginger cookies. When C wanted to make gingerbread cookies (does George make some in the Christmas movie?) I obliged.

Gingerbread Cookies with Buttercream Icing

Ingredients

2/3 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon each ground cinnamon, cloves and ginger
ICING:
3 cups confectioners' sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon butter flavoring
3 to 4 tablespoons milk

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks.
For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies. Yield: 1-1/2 dozen.

These were so good right out of the oven. They weren't quite as good cooled, possibly because I overfloured. They were workable without being chilled, so the instant gratification was worth the slight floury taste. And if I had made the icing, it would probably would have helped that anyway. I'll admit that we ate all but one cookie the same day I made them. I probably wouldn't use the icing recipe anyway because I don't have butter flavoring or lemon extract.

Pies!

If you need some pies for Christmas, here is one to try and one to skip unless you have a real jell-o lover in the family.

Chocolate Bar Pie

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 6 (1.45 ounce) bars milk chocolate with almonds, coarsely chopped
• 2 cups miniature marshmallows

• 1/2 cup milk
• 1 pinch salt
• 1 cup heavy whipping cream

Directions

1. Place chopped chocolate bars, marshmallows, milk, and salt in the top of a double boiler. Heat and stir until mixture is melted and smooth. Remove from heat and allow to cool, stirring occasionally.
2. In a medium bowl, beat cream until soft peaks form. Fold cream into cooled chocolate mixture. Pour mixture into graham cracker crust. Chill before serving. This pie is also delicious frozen.

I made this one for our own Thanksgiving meal. It got rave reviews, but is pretty rich when topped with whipped cream as well.

Jell-o Easy Patriotic Pie

1 1/2 cups boiling water

1 pkg. (3 oz) jell-o berry blue flavor gelatin

1 cup ice cubes

1  honey maid graham pie crust (6 oz)

1 pkg. (3 oz) jell-o strawberry flavor gelatin, or any red flavor

1 cup thawed cool whip

Add 3/4 cup boiling water to blue gelatin mix; stir 2 minutes until completely dissolved. Add 12 cup ice cubes, stir until melted. Pour into crust; refrigerate 5 to 10 minutes or until set but not firm.

Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 minutes or until slightly thickened.

Spread cool whip over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set.

This one turned into a huge disaster! When I went to pour the red layer on, it was too forceful and pour right through the cool whip creating one solid layer of jello. But, some kids in our ward loved it when I took it to the pre-thanksgiving pie party. I will never make it again, though.

I also made a cherry pie for our Thanksgiving. Plus, the apple, pumpkin, and blueberry pie Dad brought over brought our pie total up to 6. 

I don't know what is wrong with my eye.

Northland Cranberry Frosted Cookies

In an effort to use up all the cranberries my friend gave me when her family moved, I made these to enjoy.

Ingredients:
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 cups flour
1/2 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1 egg
1/2 cup milk
2 1/1 cups Northland Fresh Cranberries cut in half*

Preheat oven to 375 degrees. In medium bowl sift together dry ingredients. In another bowl, cream together butter sugars, egg, and milk. Incorporate dry ingredients. Stir in fresh Northland cranberries just until mixed. Bake on cookie sheet that has been sprayed with food release spray. Check in 7-10 minutes. Cookies should be slightly brown on edges. Do not overbake. Cool and add frosting.

Northland Fresh Cranberries may be stored in your freezer for up to one year for year round enjoyment!

Brown butter frosting:

Ingredients
1/2 cup butter
1 tsp. vanilla
3 tbsp. Northland 100% Juice Traditional Cranberry Blend
2 cups powdered sugar

heat butter in skillet on medium high heat and allow to turn a golden brown (do not overbrown). Mix together with frosting ingredients and spread onto cooled cookies.

Makes 36 cookies.

Well, these were good, but if you use frozen cranberries cook them a little bit longer that 10 minutes! They were really soft and gooey when I only cooked them for 10 minutes. Other than that, YYYUUUMMM!!!!!!!! Little Chubb kept trying to sneak them.

I didn't have cranberry juice, so I added some dried chopped cranberries to the frosting.

Nice 'n' Soft Sugar Cookies

I feel like sugar cookies are a Christmas staple. I usually prefer other kinds of cookies though, so I only make sugar cookies to fulfill Camille's desire to "help" and put on sprinkles.

Nice 'n' Soft Sugar Cookies
Ingredients
1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1-1/2 teaspoons vanilla extract
2-1/2 cups self-rising flour
FROSTING:
2-1/2 cups confectioners' sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Green, red and yellow food coloring

Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough.
For frosting, in a small bowl, beat the confectioners' sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.
Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Yield: 3-1/2 dozen.

Editor’s Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. As a substitute for each 1/2 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2-cup measuring cup. Add all-purpose flour to measure 1/2 cup. Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit wilton.com.

I thought they were okay. Brian and the kids thought they were very good. I should stop trying new recipes for things that I know I have a good recipe for. They were very soft, almost too soft, and I feel like I could taste
baking powder in them. I only got like 18 cookies. I didn't try the frosting recipe since I wasn't looking to order meringue powder to frost the cookies.

Cinnamon Bubble Loaf

I love breakfast! And, sweet breakfasts are almost always better than savory. I have been wanting to make this for a while, but I am never willing to get up two rises before breakfast to make it, until I realized that I can just have it rise overnight in the fridge.

Loaf:
1/2 cup warm water
1 pkg. active dry yeast
1/4 cup sugar
1 tsp. salt
3 tbsp. soft butter or margarine
1 egg
2 1/2 cups sifted all purpose flour

Topping:
1/4 cup butter or margarine, melted
1/4 cup sugar
1 tsp. cinnamon
1/4 cup seedless raisins
1/4 cup finely chopped walnuts or pecans

1. Make loaf: If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl; stir until dissolved.
2. Add sugar, salt, butter, egg, and 1 1/2 cups flour; beat, with wooden spoon, until smooth--about two minutes.
3. Gradually add remaining flour; mix in last of it with hand until dough leaves side of bowl.
4. Turn out dough  onto lightly floured board. Cover with bowl; let rest 5 minutes. Knead until smooth--about 5 minutes.
5. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk--about 1 hour.
6. Punch down dough. Turn out onto lightly floured pastry cloth. SHape into roll 12 inches long. Cut into 20 pieces. SHape each into a smooth ball. Place 10 balls in bottom of well greased 9x5x3 inch loaf pan.
7 or the topping: Brush balls in pan with 2 tablespoons butter; sprinkle with 2 tablespoons sugar, 1/2 teaspoon cinnamon, 2 tablespoons raisins, and 2 tablespoons nuts. Arrange remaining 10 balls on top. Brush with rest of butter; sprinkle with rest of sugar, cinnamon, raisins, and nuts.
8. Cover with towel; let rise in warm place (85F) free from drafts, until double in bulk-1 to 1 1/4 hours. Or over night in the fridge works great, too! Just make sure to get it out of the fridge a little before you want to bake it so it can warm back up to roomish temperature. Meanwhile, preheat oven to 375F.
9. Bake loaf 30 to 40 minutes. With spatula loosen sides of loaf. Invert on serving plate let stand 1 minute before removing pan. Serve slightly warm. Break rolls apart with 2 forks.

Well, it was underwhelming. I was hoping for something more along the lines of mom's cinnamon biscuits/monkey bread. In my opinion there was very little butter/sugar mixture on the rolls.

Nevertheless, I am going to try it again and actually dunk the balls in butter and then roll them in cinnamon sugar before putting them in the pan.

Jewish Apple Cake

Our Relief Society Christmas dinner is going to have a sort of Middle Eastern theme. The presidency is going to bring the desserts, and I luckily found this Cupboard Project recipe that wasn't too bizarre and fit the theme perfectly.

I made this test cake to make sure it would be okay enough to take to a church event. 

Jewish Apple Cake

6-7 medium apples

2 t cinnamon

5 T sugar

1 c butter

2 c sugar

3 c flour

1/2 c orange juice

4 eggs

3 t baking powder (may use 1 T, but results may vary)

2 1/2 t vanilla

Peel, quarter and cut apples in slices. Mix with cinnamon and 5 T sugar. Set aside. Cream together butter and 2 c sugar. Add 1/2 of flour, 1/2 of juice, 2 eggs, baking powder and vanilla. Mix well. Add remaining ingredients and mix well. Fold in apples. Spoon into greased 9x13-inch baking pan. Bake at 350 for 50 minutes or until toothpick inserted in center comes out clean. Cool and serve. Makes 2-24 servings.

I'm not sure what 2- 24 servings means. Between 2-24 servings or 2 x 24 servings? 

We thought it was good. It was very moist (I subbed a little applesauce in for oil) and had a nice cinnamon apple/cinnamon flavor. It was a good thing I made a test batch. Now I know not to use the bundt pan if I'm going to serve it to others.

Margaret's Southern Chocolate Pie

Nope, not our Margaret. It's from allrecipes.

Margaret's Southern Chocolate Pie

1 1/3 c white sugar
3 egg yolks
1/4 c unsweetened cocoa powder
1/4 c all-purpose flour
3 T butter
1 (12 oz) can evaporated milk
3 egg whites
6 T white sugar
1/2 t cream of tartar
1 (9 inch) pie shell, bakes

Preheat oven to 350 degrees F (175 degrees C).

Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.

Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.

To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.

Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

It was good, but not great, possibly because of user error. It was very sweet. The two pieces I ate were almost too rich for me to finish, which does not happen very often. There was a layer of liquid between the meringue and the chocolate that got into the thick pudding and the crust. We cut and served it hot, but it needs to cool to set completely (see picture), and that might also help the liquid layer problem. I think it would be better with Cool Whip instead of meringue, but I did the meringue since I had 3 egg whites to use up.

The crust recipe I used was weird. I think it had too much fat, and it ended up tough. Back to my Betty Crocker classic recipe for future pies.

Pumpkin Pound Cake

Jacob went through my Cupboard Project recipes and categorized them all, because all the loose recipes were bugging him.  We found one we had all the stuff to make and Jacob offered to make it.  Thanks Jacob!

Pumpkin pie goodness in a delicious pound cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.

45 min. prep time 2:40 total time

16 servings

Pound Cake

from Land o Lakes

 

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons pumpkin pie spice*

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 1/2 cups Land O Lakes® Butter, softened

6 Land O Lakes® Eggs

3/4 cup mashed cooked pumpkin*

3/4 cup milk

Glaze

1 1/2 cups powdered sugar

3 tablespoons Land O Lakes® Butter, softened

4 to 6 teaspoons milk

Directions

Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside.

Combine flour, baking powder, pumpkin pie spice, baking soda and salt in bowl. Set aside.

Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with 3/4 cup milk; beat at low speed until well mixed.

Spoon batter into prepared pan.  Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in bowl. Glaze cooled cake.

*Substitute canned pumpkin.

Nutrition Facts (1 serving)

Calories: 460

Fat: 22g

Cholesterol: 130mg

Sodium: 460mg

Carbohydrates: 60g

Dietary Fiber: 1g

Protein: 6g

Don't let the nutrition facts fool you.  This is healthy!  Think of the pumpkin, and just look at all that protein in just one serving!  Anyway, we liked it.  We don't have a bundt, so we used two bread pans, so it took longer to cook and the bottom got just a tad overcooked in making sure the middle was cooked through.  But it was still delicious. I gave a loaf to my neighbor friend this morning, so we'll see what she has to say about it.

Delmonico Potatoes

Delmonico Potatoes

8 or 9 medium potatoes

1 t dry mustard

1/2 pint whipping cream

3 or 4 dashes nutmeg

1/2 lb grated cheddar cheese

1 1/2 t salt

1 c milk

Cook potatoes until tender, not mushy. Cool and

a buttered casserole. 

Heat the remaining ingredients until cheese melts

potatoes, sprinkle with paprika and dot with butter. C

-erate 24 hours.

Remove from refrigerator 1 hour before baking. B

degrees for 1 hour.

The right side of the page was cut off, so I had to make some assumptions on what to do. I grated the peeled potatoes, poured the sauce over the top, refrigerated for a few hours (during church), and baked for about an hour at 350.

Big hit with the O-Man, which is good considering he never eats anymore.

It was a nice change from classic funeral potatoes (hashbrown casserole, cheesy potatoes, etc.) Brian loves funeral potatoes, but I have gotten tired of making and eating them. These aren't really much healthier, but they are not as greasy, so that made me like them more. Brian said this was as good as funeral potatoes, so if I am in need of a fatty potato dish again, I'll probably go for this one.

Corn Chowder Soup

I took this to the Super Saturday activity they had a week ago. I wanted to make sure no one else would bring something similar, and figured no one would be bringing corn chowder. This recipe is also in Mom's best recipe book.

2 c. water
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. chopped celery
1/4 c. chopped onion
1 t. salt
1 t. garlic powder
1/2 t. white pepper
1/4 t. thyme
1 c. sharp shredded cheese
1 can creamed corn
1/4 c. margarine
1/4 cup flour
2 c. milk

Cook potatoes, carrots, celery, onion, salt, pepper, garlic powder and thyme in water. Do not drain. Add cheese and corn, stir well. Make white sauce with flour and margarine in small sauce pan. Stir and cook until sauce thickens. Add white sauce to corn mixture slowly, stirring. Simmer to heat; do not boil.

It was great! I got rave reviews from the RS president's husband (who also raved about the chocolate cake I made a while back). However, it was not pretty making it. Big Chubb had his robotics competition and left before 5:30 that morning. Little Chubb was being very annoying 3-year-old. And, I realized as I was opening the corn that it wasn't creamed! So, we had to rush to the store to get creamed corn an hour before I had to be at the church. I hadn't showered and was still in my pajamas. Then once we got home with creamed corn, I almost scorched the white sauce.

But, it really is easy and shouldn't cause a morning full of stress. Make it. You'll love it!

Apple Peanut Butter Cookies

You know those days when you just need some cookies? That day happens pretty frequently around here. This recipe is from a cookbook.

1/2 cup (1 stick) butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
1 1/2 cups grated apple
1 1/4 cups all-purpose flour, stirred and measured
1/2 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt

Cream together butter or margarine, sugars, and peanut butter. All eggs and vanilla; beat well. Stir in grated apple. Stir together dry ingredients; stir into shortening and apple mixture. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees F. for 10 minutes. Makes 4 dozen cookies.

These weren't bad, but are definitely interesting. They turned out really really soft. In fact they probably should cook for a little longer, or at a higher temperature.

Cream Puff Shells

On Stake Conference Sunday, we decided to make a dessert since we had a whole afternoon with no church. We tossed several ideas around, and then I remembered that I had cream puff shells in my recipes. Big Chubb has always said he wants to make them, so we did.

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup sifted all-purpose flour
4 eggs

1. Preheat oven to hot (450 degrees).
2. Combine the water, butter, and salt and bring to a boil.
3. remove from the heat and add the flour all at once.
4. Stir vigorously until the mixture leaves the sides of the pan and forms a ball around the spoon. If a ball does not form almost immediately, hold the saucepan over low heat and beat briskly a few seconds.
5. Cool slightly.
6. Add the eggs, one at a time, and beat until the mixture is smooth and glossy after each addition.
7. Drop the mixture by rounded tablespoonfuls unto a greased baking sheet leaving two inches between the puffs to permit spreading.
8. Bake 15 minutes.
9. Reduce the oven temperature to a moderate (350 degrees) and bake until no bubbles of fat remain on the surface and sides of the puffs feel rigid, about 30 minutes longer.
10. Cool.
11. Cut a cap off each puff and fill with pastry cream.
12. Replace cap.

Well, after typing in the recipe, I realized that we didn't follow ALL of the instructions. We stopped at step 8. I thought that they didn't look quite right, but didn't bother to go back and read the recipe again.

They turned out okay, but definitely would have benefited from more baking. Big Chubb made a chocolate pudding for the filling, and it wasn't anything spectacular. If someone will please remake, maybe someone can give a real review of the finished recipe.

Fruit Shake

In my healthier eating quest, I was happy to find a CP recipe for a smoothie. This is my favorite kind of green smoothie.

Photo courtesy of Donning My Apron

Fruit Shake
1 c plain lowfat yogurt
1/2 c lowfat milk
2 T honey
1 c sliced fruit


Blend in blender until smooth. Makes two 207 calorie servings and provides 290 mg calcium.

I had vanilla yogurt, so I omitted the honey. I also added in a generous handful of spinach. Yum! Even O ate all his, and we are having trouble finding food he will actually eat.

Pizza Dough

One Friday night I decided to make on of the many pizza dough recipes I have. Big Chubb is very particular about his pizza dough, so we have tried out a lot of recipes. We haven't really found a go-to one, so it was worth it to try this one out.

3 cups all-purpose flour
1 package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water

Directions
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees for 20-25 minutes. (I just noticed that the directions originally say celsius instead of farenheit. That would be one crispy crust!)

It was okay. We always cook our pizza at a higher temperature (not 375 C, though), so I thought the crust was only so so. Big Chubb said it was good, but I thought it was just bready.

Blue Chip Pretzels

I had seen this recipe in my binder of Cupboard Project recipes, but was waiting for a good day for it. Monday ended up being that day.

3/4 c. water
2 T. butter
1 pkg. yeast
2 1/4 c. flour
1 1/2 t. sugar
1 t. salt
1 egg

Grease 2 cookie sheets. Heat water and butter 'til warm. Pour into large bowl, add yeast and stir til dissolved. Add flour, sugar, salt; beat until smooth. Knead 8-10 minutes. Let rise til doubled. Divide into 2 portions. Roll 12"x 8" rectangle and cut into strips. Roll into ropes and shape into pretzel shapes. Let rise til doubled. Beat egg. Brush on pretzels. Sprinkle w/salt. Bake 10-12 minutes at 435 degrees.


These were really easy and pretty fast, too. Little Chubb helped me roll them into snakes and then shape them. His just looked like huge mounds of dough strips. They were soft and chewy. Big Chubb wished that they had been boiled first, but that didn't stop him from eating some with a cheese sauce he made.

Spicy Corn and Zucchini with Ramen Noodles

This technically is not a Cupboard Project recipe. It is from a booklet called Easy Vegetarian Meals Mom brought a few years ago when she gave me her cake decorating books. I haven't used the cake decorating books a ton, but I have made several of the recipes in this book.

Spicy Corn and Zucchini with Ramen Noodles

Ingredients

Noodles
1(3-oz.) pkg. any flavor ramen noodle soup mix
Sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup water
2 tablespoons soy sauce
Stir-Fry
1 tablespoon oil
2 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
1 medium onion, cut into thin wedges
1 garlic clove, minced
1 (14-oz.) can baby corn nuggets, drained, rinsed

Steps

1 In medium saucepan, bring 2 cups water to a boil. Add noodles from soup mix; boil 2 to 3 minutes or until noodles are tender. Drain; cover to keep warm. (Discard seasoning packet or reserve for another use.)
2 Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
3 Heat oil in large nonstick skillet over medium-high heat until hot. Add zucchini, onion and garlic; cook and stir 2 minutes. Reduce heat to medium-low; stir in corn and sauce mixture. Cook 2 to 4 minutes or until vegetables are crisp-tender and mixture is bubbly and thickened, stirring frequently. Stir in cooked noodles.
3 (1 1/3 c) servings

It wasn't out-of-this-world good, but it was good, and very fast and easy, which is great. I think Mom would have liked it, especially considering her fondness of ramen noodles. I think I could have eaten it all by myself, so I really doubt it would serve 3 unless there were some hefty side dishes included in the meal. I used some fresh broccoli instead of baby corn because I had some that needed used and I thought it would go well.

Rhubarb Custard Pie

I realized I never actually put this recipe up on the blog.

Props to foodnetwork for the picture.

4 cups fresh rhubarb cut into 1/2 inch pieces
1 unbaked 9-in pastry shell
1 cup sugar
1 tablespoon all purpose flour
1/4 teaspoon ground nutmeg
4 slightly beaten eggs

Place rhubarb in pastry shell. Combine sugar, flour, and nutmeg. Add eggs; beat well. Pour the egg mixture into pastry shell. To prevent over browning, cover edge with foil. Bake in 375 degree oven 25 minutes. Remove foil; bake 20 minutes more or until pie is nearly set (pie appears soft in center but sets upon cooling). Cool. Cover and store in refrigerator. Makes 8 servings.

It was pretty good. Big Chubb and I like rhubarb a lot, so we are always looking for recipes.

Company Casserole

This family favorite is still as good as ever. We gobbled it up, except for Thing 1, who talked it up big, but wouldn't touch it.  She doesn't eat anything if substance anymore though.

Company Casserole
via SOAR, the searchable online archive of recipes

9 servings

8 oz egg noodles
1 lb ground beef or turkey
3 T butter
16 oz tomato sauce
1 T chopped green peppers
2 T butter
1 c cottage cheese
8 oz cream cheese
1/2 c thick sour cream
1/2 c grated onion

Cook noodles, brown turkey in 3 T butter, stir in tomato sauce. Remove from heat.  Mix together cheeses and sour cream.  Layer noodles, white mixture, and meat mixture in a 9x13 dish. Bake at 350 for 30 minutes.  Pour melted butter over before serving (I did not do). 

 

Mint Tulip

This is the drink Mary Murray said she would help make a huge batch for when I got married. We didn't have it, but it made an appearance at book club one time.


2 c. mint leaves, packed
2 c. water
12 oz. can frozen lemonade
1 qt. ginger ale

Bring leaves, stems and water to a boil. Bruise with a potato masher. Let sit several hours or overnight. Strain, add lemonade, and 3 lemonade cans of water; stir. Add ginger ale. Mix well.

I love this drink. It might be an acquired taste. The ladies in book club said it was different, but good.

Impossible Pumpkin Pie

Here is a recipe to get you thinking about your Thanksgiving dinner.
This is from Sister Souslin. It was included in the recipe box that the Relief Society gave Mom when they moved. I made it the other night when we had the missionaries for dinner.

Thanks cdkitchen for the picture.

3/4 cup sugar
1/2 cup Bisquick baking mix
2 TBSP margarine or butter
1 can (13 oz) evaporated milk
2 eggs
1 can (16 oz) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350 degrees. Grease 9-10" pie plate. Beat all ingredients until smooth, 1 minute in blender or 2 min. with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 min. Garnish with whipped cream if desired.

Fast to make and good. Works for those who don't like regular pie crust.

Serves 6


Well, it was like pumpkin pie, but we didn't really get much crust on the bottom. The pictures I've seen online all look like they don't have a real crust either. But, we all ate it up, even Little Chubb who insisted he didn't like it. We only had ice cream to have with it, but whipped cream would have been much tastier.

Whole Wheat French Bread-- Requires no kneading!

Kudos to Jo for posting so many recipes and keeping us in business as I slack off.  The good news is that I have an awesome recipe for you.  This comes from the Fargo Stake Cookbook and I have been wanting to make it for a long time.

Whole Wheat French Bread
makes two loaves

Yield: 2 loaves

1 package yeast
2 C warm water
2 T brown sugar or honey
1.5 t salt
2 T vegetable oil
4 to 4.5 C stone ground whole wheat flour
or
2 C whole wheat flour and 2.5 C all purpose flour

In a large bowl, soften yeast in warm water.  Add sugar, salt, and oil and stir well.  Add sifted flour and mix well with spoon.  (Dough will be soft and sticky.) Cover bowl.  Work through dough with spoon at ten minute intervals for five consecutive times.  Turn dough onto lightly floured surface and divide in half.  Shape into two balls.  Let rest ten minutes, covered with a towel.  Roll each ball into a 9x12 in rectangle, then roll firmly as for jelly roll, starting with the long side.  Seal edge.  Place rolls on well greased baking sheet which has been sprinkled with corn meal or sesame seeds (optional). Make six diagonal slashes across the top of each roll.  Brush with cold water and let rise until almost double in size.  Brush again with water.  Sprinkle with sesame seeds if desired.  Bake at 375 to 400 degrees for 35-40 minutes.  Brush with melted butter while warm.

I liked this bread.  I did it at 375 for 35 minutes and kind of wished I did the opposite, because it was a touch more brown than I wanted, but it was still good.  We had it as the base for mummy pizza and thought it was good for that.  I'm sure it would make a good side for lasagna or other pastas.

The Official New York State Apple Muffin

The official muffin of New York State, the Apple Muffin, was created by elementary school children in North Syracuse.

Ingredients:
2 cups New York State Empire apples, coarsely chopped
2 cups flour
3/4 cup brown sugar
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/8 teaspoon nutmeg
1/2 cup raisins
1/2 cup walnuts
3 eggs, slightly beaten
1/2 cup butter, melted
4 ounces cream cheese, cut into small pieces
1/2 teaspoon vanilla

Topping:
1/2 cup walnuts
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon peel, grated
2 tablespoons melted butter

Cooking time: 25m

Directions
For topping: Combine ingredients and set aside.
Combine flour, sugar, salt, spices and baking soda; set aside.
Combine apples, raisins, walnuts, eggs, butter, cream cheese and vanilla. Add dry ingredients, a little at a time, to the apple mixture.  Stir until just combined.  Do not over mix.  Portion batter into muffin papers, sprinkle with topping.  Bake at 375̊ for 20-25 minutes. Makes two dozen muffins.

Sounds good, huh? They were just okay. Maybe it was because I didn't make the topping (I just sprinkled on some raw sugar), but I wasn't super impressed with the muffins. They seemed to have too much baking soda taste, which is weird since there are only 2 teaspoons for the two dozen muffins. Maybe my expectations were too high.

Pumpkin Sandwich Loaf

I went to great lengths to find and make this recipe. Mom saved it from Fargo's newspaper, The Forum. It was in shreds when I got it, and I had to use my Googling skills to find the complete version. It must have been from the AP or similar because the only place I found the recipe was in a few digitized versions of various newspaper archives. I remember Mom saying she made it once and none of us kids would touch it.


Pumpkin Sandwich Loaf
1 loaf (1 1/2 pound) unsliced round white bread
Butter, softened

Gouda Cheese Filling
7 ounces shredded Gouda cheese, at room temperature
2 tablespoons butter
2 tablespoons crumbled blue cheese
2 tablespoons dairy sour cream
2 tablespoons chopped pimiento
Combine Gouda, butter, blue cheese and sour cream in small mixing bowl. Beat until almost smooth. Stir in pimiento. Cover and chill.

Ham and Swiss Cheese Filling
1 cup (4 ounces) finely shredded Swiss cheese, at room temperature
4 1/2 ounces deviled ham
1 tablespoon sweet pickle relish
1 tablespoon minced green pepper
1 teaspoon grated onion
Combine all ingredients in small mixing bowl. Beat until well blended. Cover and chill.

Cheddar Cheese Filling
1 1/2 cups (6 ounces) shredded Cheddar cheese, at room temperature
1/4 cup milk
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped ripe olives
2 tablespoons finely chopped pecans
Combine cheese, milk and Worcestershire in small mixing bowl. Beat until almost smooth. Stir in olives and pecans. Cover and chill.

Frosting
16 ounces cream cheese, softened
1/2 cup dairy sour cream
10 drops yellow food color
5 drops red food color
Green pepper pieces
Beat cream cheese and sour cream in large mixing bowl until light and fluffy. Mix in food coloring until desired shade of orange is reached.

Remove crusts from bread. Cut into 4 slices lengthwise, each about 1/2 inch thick. Roll each slice with a rolling pin to flatten to about 1/2 inch. Spread one side of each slice with butter. Top buttered side of bottom slice with ham and Swiss filling; spread second slice with Gouda filling and third slice with Cheddar filling. Reassemble loaf. Place top of bread over Cheddar filling. Cover with a damp towel or plastic wrap. Chill thoroughly. Frost about one hour before serving. Spread on sides and top of chilled sandwich loaf. Place a piece of green pepper in center of top. Use green pepper to make pumpkin face on side of frosted bread.
Serves 12 to 16.

I made some pretty huge changes, mostly based on the fact that it calls for some hard to find ingredients (deviled ham?).  I made a small loaf of artisan bread and cut it into four layers, crusts on. For the first layer I used Havarti cheese with homemade pesto from the freezer. It was good. For the second layer I tried to do the cheddar filling, but without nuts or olives. It was weird. Shredded cheese in milk flavored with Worcestershire? It didn't taste bad, but it needed something to bind it together. For the third layer I used pimento spread I found at LoLo's. I was so excited they had it, and then when I got home, I realized it was 6 months out of date. They probably got it when the store originally opened and no one except me has purchased it. We ate it anyway, and I was reminded how good it was. I followed the recipe for the "frosting", but used paprika to color it, which worked out well.

I liked it. So did Owen. Brian just said it was "different." Camille didn't really love it, but she loved the artisan bread with cream cheese. I probably won't make it again because it was expensive, but it was worth it once for a special treat.

Apple Coffee Cake With Brown Sugar Sauce

1. 2 apples - peeled, cored and chopped
2. 2 1/2 cups all-purpose flour
3. 1 1/2 cups packed brown sugar
4. 3/4 cup butter, softened
5. 1 cup chopped walnuts, toasted
6. 1 teaspoon baking soda
7. 1 teaspoon ground cinnamon
8. 1/2 teaspoon salt
9. 1 egg
10. 3/4 cup sour cream
11. 1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan.
2. Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples.Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen. 
1. I had to look up the brown sugar sauce on allrecipes, but it was easy to find. The crust was pretty hard to cut through. Maybe if I would have remembered to add the nuts into the crust part it wouldn't have been so hard. We had it for family night treat, breakfast, a quick afternoon pick me up, a late night snack. 

Dinner Rolls

I made this to go with carrot soup because we had no cottage cheese for me to make Dakota Bread with.

1 cup water
2 Tablespoons margarine or butter, softened
1 egg
3 1/4 cups bread flour
1/4 cup sugar
1 teaspoon bread machine yeast
3 teaspoons bread machine yeast
Margarine or butter, melted, if desired

The recipe called for the bread machine. I just used the KitchenAid to mix the dough.

Grease large cookie sheet. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until doubled. (Dough is ready if indentation remains when touched.)

Heat oven to 375 degrees. Bake 12 to 15 minutes or until golden brown. Brush tops with melted margarine. Serve warm, or cool on wire rack.

These were really good rolls. I added some wheat flour in place of some white to make them a little bit healthier, especially since I brushed them with butter.

We all liked them a lot.

Pepperoni Cheese Wheel

This was another thing I made for book club.

1 8 oz soft cream cheese w/chives and onions
1 1/4 cup grated muenster cheese (5 oz)
3 1/2 oz. pepperoni, finely chopped
1 T. milk
2 t. paprika
1/2 t. ground red pepper

Mix cream cheese, muenster cheese, pep. & milk.
Shape into 4" ball; flatten to wheel.
Combine paprika & pepper. Roll cheese wheel til well coated.
Cover and refrigerate 3 hrs-1 week or wrap and freeze p to 3 months.
Thaw in fridge overnight.


I really liked this a lot!! Big Chubb also liked it.

Baked Spiral Bites

Mom made these once for a Relief Society thing once. Maybe. But, I remember them, and knew they would be good to make for book club the month I hosted.

2 pkg. (8 oz ach) refrigerated crescent dinner rolls
1 jar (5 oz) Kraft Pimento Spread

Seperate dough into 4 rectangles; firmly press perforations to seal.
Spread rectangles evenly with pimento spread; roll up. Cut into 1-inch thick slices. Place on cookie sheet.
Bake at 375 degrees for 10 to 12 minutes or until golden brown.

Special extra: Prepare as directed, sprinkling 1 Tbsp. Oscar Mayer real bacon bits or sliced green onions over pimento spread before rolling up dough rectangles.


I love these things! I love pimento cheese spread, but it is really hard to find. I have had to ask if stores carry it. Luckily, our Wal-Mart does. Plus, crescent rolls from a tube? I know they are probably going to kill me, but as a luxury item once a year they can't be that bad.

Italian Sausage Soup with Tortellini

I was hoping fall cool weather, and thought making soup would encourage it to come quicker.

1 lb. sweet Italian sauage, casings removed

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup water

1/2 cup red wine

4 large tomatoes-peeled, seeded and chopped

1 cup thinky sliced carrots

1/2 tablespoon dried oregano

1 (8 oz) can tomatoe sauce

1 1/2 cups sliced zucchini

8 oz fresh tortellini pasta

3 tablespoons chopped fresh parsley

Directions

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

3. skim fat from the soup. Stir in zucchini and parsley. Simmer uncovered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

We really liked this soup. The kid Chubbs gobbled it up. Big Chubb said that this soup was just like what he ate in Italy which means it must be good. The only thing that I would change about this recipe was the zucchini. I don't particularly care for boiled zucchini.

Here is a good substitute for red wine: beef broth plus a little vinegar, red wine preferably. 

Soft Garlic Parmesan Breadsticks

There are so many bread recipes!

Ingredients
2 1/2 cups bread flour
3 teaspoons instant yeast
1 tablespoon white sugar
1/2 teaspoon salt
3/4 teaspoon Italian seasoning
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon butter, softened
1/4 cup hot water
1/2 cup milk
1 egg
1/4 cup butter, melted
1/2 cup Parmesan cheese


I did not follow the directions. The lady who submitted this recipe to allrecipes said that she used her food processor. I just used the KitchenAid and followed regular bread dough making instructions. I imagined mom used the bread maker.

I didn't make these into breadsticks either. I made some homemade hot pockets and used this for the dough. They turned out awesome!! I filled it with the sausage pepper filling from the delicious sausage garlic loaf and added a little mozzarella cheese. Yum-o!! I have some that I am going to freeze and so Big Chubb and I can eat them for lunches. Little Chubb and B
aby Chubb don't like the filling because there are peppers, so they won't eat any.

Slow Cooker Taco Shredded Beef

I was waiting to make this recipe, hoping to have some to put it in the freezer for a quick meal.

4 pounds boneless beef chuck roast
2 packages (1 oz each) Lawry's Taco Spices & Seasoning
1 medium onion
2 teaspoons Lawry's Seasoned Salt

1. Trim and discard all fat from meat; place meat in slow cooker. Sprinkle both packages of taco seasonings over meat with onion.
2. Cover and cook on low for 8 to 10 hours. Remove beef to platter and shred with fork. Return meat to juices in slow cooker; stir seasoned salt.
3. Serve shredded meat in tacos, burritos, taquitos, flautas, on rolls or over cooked rice.


Well.

If anyone wants to try this out for real, please do.

I thought that maybe this would be a good use for the leg of deer Dad gave us last Thanksgiving. It had been taking up SO MUCH room in our freezer, and I wanted to get it out. I thought that maybe if I used the cookers from the kitchen at church that this would be a good thing to do. Plus, it would really load up the freezer with that extra meat.

I asked the Relief Society President if I could use the cookers from church. She said sure, so I went and picked it up one day while we were running errands. Then I dug the leg of deer out of the very bottom of the freezer. I decided it might be good to cook over night. I peeled the grocery bag of the frozen meat. I dumped it in the pan and saw all the deer hair frozen onto the meat. It was too late to pull it out (it was already sizzling on the bottom of the pan), so I figured we could just pull the hair off once it was cooked.

The smell of the onions and deer meat cooking in the roaster was enough to gag me all night long while it cooked. Even though I followed the slow cooking instruction, the pan still worked like a roaster. We had to keep adding liquid to the meat all night long, just to make sure that it wouldn't burn the house down.

The next morning after Big Chubb left to play basketball at the school at 6AM, I had to fish the meat out. It did fall right off the bone, but it looked really sick. I told Ben he would have to shred it. Well, ithas been in the fridge a whole week now. Ben looked at it the other day and said, "I think I will only eat this once it has cooked for a long time. Again."

Cranberry Scones

I figured we are close enough to cranberry season, so I made these with the loads of frozen cranberries my friend gave me when she moved. Mom got this recipe off a B&B's website, but it is no longer there.

Ingredients:

3/4 c. buttermilk or plain yogurt
1 egg
2 3/4 cup flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1/2 c. sugar
1 cup coarsely chopped cranberries, fresh or frozen
rind of 1 orange
1 Tbsp. butter, melted
1/4 c. icing sugar

Instructions:

Preheat oven to 375 degrees. Beat buttermilk and egg in small bowl, set aside. In large bowl, measure flour, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas. Mix in cranberries, sugar and orange rind. Add buttermilk mixture and stir until soft dough forms. Using your hands, form dough into two balls. Place on large cookie sheet and pat out to 1 inch thickness. Score circles into six wedges, bake for 20-3- minutes. While warm, brush with melted butter and sprinkle with icing sugar. Makes 12 wedges. Enjoy!


These were what you would expect in a scone. Little Chubb and Baby Chubb wouldn't eat there's when they were sitting at the table for breakfast, but after we had gone on a walk and painted some doors, they were more than happy to get back to the table and finish them off.

Cinnamon Stack Biscuits

I made these for General Conference weekend. It looks like the recipe is from a page torn out of a cookbook, maybe an early Betty Crocker?

Cinnamon Stack Biscuits

2 c all-purpose flour, stirred and measured

3 t baking powder

1/2 t cream of tartar

1/2 t salt

3 T sugar

1/2 c shortening

2/3 c milk

1/4 c (1/2 stick) butter or margarine, melted

1/4 c sugar

1 T cinnamon

In a large mixing bowl, stir together flour, baking powder, cream of tartar, salt, and 3 tablespoons sugar. Cut in shortening until mixture forms coarse crumbs. Add milk; stir until mixture forms ball. Turn onto lightly foured board;knead gently 4 or 5 times. Roll dough into 16x10-inch rectangle. Brush with melted butter; sprinkle with mixture of 1/4 cup sugar and cinnamon. Cut lengthwise into five 2-inch strips. Stack  the five strips; cut into 12 pieces. Place cut side down in 12 greased muffin tins. Bake at 425 degrees F. for 12 to 15 minutes. Makes 12 biscuits.

They were quick and good. Don't expect them to be like real cinnamon rolls or you'll be disappointed.They are kind of like the fake store-bought cinnamon rolls, though, so Janet will probably like them.

Chocolate Sandwich Cookies

I found this recipe in a Christmas cookie booklet from Taste of Home. None of the cookies in the booklet looked too exciting until I realized this was the chocolate sandwich cookie recipe that I know and love. I got the stuff to make them pretty quickly after that.

Ingredients

2 packages devil's food cake mix (regular size)
4 large eggs, lightly beaten
2/3 cup canola oil
Filling:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla extract
3 to 4 cups confectioners' sugar
Red and/or green food coloring, optional

Directions
Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly.
Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring.
Spread filling on bottom of half of the cookies. Top with remaining cookies. Yield: about 4 dozen.

Yum! I meant to make the filling orange so they wood be Fall/Halloween-y, but I forgot I used all the red food coloring for Camille's birthday cake. So, it was just yellow instead of orange. The nutrition facts were included, but for your benefit I didn't include them here so you can fully enjoy the cookies. You're welcome.

Gelatin-flavored Popcorn

We're a popcorn family and I found a pile of popcorn recipes that are perfect for us. This is the first.

Gelatin-flavored Popcorn
from Allrecipes
makes 10 servings

Ingredients:
10 c popped popcorn
1 c butter
3/4 c sugar
1 package fruit flavored gelatin mix (3 oz)
1 T corn syrup
3 T water

1. Preheat oven to 300 degrees F.  Grease a quarter sheet pan.  Generously butter a heavy 2 quart saucepan.
2. Distribute popcorn evenly on sheet pan.  Place in oven to keep warm.
3. In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup, and water. Heat to 250-265 degrees F (hard ball).
4. Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 5 minutes. Stir, then bake five minutes more.
5. Turn popcorn out onto a large piece of foil. Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters.

I used lime jello, because it's what I had, but it was a good choice.  We liked it, but I hated standing over the stove stirring the syrup forever.  It's basically the flavored popcorn you can buy at gourmet popcorn places.  Very good and very sweet. Brooke didn't like it, though, because it had strings of hardened sugar that she proclaimed as "grossy".

Zucchini Cake

I found a zucchini that was hidden in the plant and got bigger than I prefer. I don't know why I thought I should use it to make a cake. The kids were already asleep by the time I frosted it and Brian was still on his trip that day. Oh, well.

Zucchini cake
1 1/2 c flour

2 c sugar
1 1/2 t cinnamon
1 t salt
1/2 t baking powder
1/2 t baking soda
1 c vegetable oil (I substituted half the oil for applesauce.)
4 eggs
2 c shredded zucchini
1/2 c walnuts, optional

Frosting:
1 package (3 ounces) cream cheese, softened
1/4 c butter or margarine, softened
1 T milk
1 t vanilla extract
2 c powdered sugar
Additional chopped walnuts, optional

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 9x13-in baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in a refrigerator. Yield: 20-24 servings.

It was good. I over cooked it a little, but the applesauce and zucchini kept it moist.