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Pumpkin Mac and Cheese

Adapted from Inspired Taste

Pumpkin Mac and Cheese
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Pumpkin Mac and Cheese
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Ingredients
Servings:
Instructions
  1. Heat oven to 350 degrees.
  2. Bring a large pot of salted water to a boil. Cook macaroni as directed on package.
  3. While macaroni is cooking, melt butter in a medium saucepan over low heat. Add flour and stir for 1 minute. Remove from heat and stir in milk.
  4. Place back onto heat and bring to a simmer. Stir for 1 minute or until the mixture has thickened.
  5. Stir in salt, pepper, nutmeg, mustard, and pumpkin puree. Add 2 cups of cheese, and stir until the cheese has melted.
  6. Drain macaroni, and then add it into the cheese sauce. Stir until coated. You can serve the macaroni now or you can bake the pasta with the remaining cheese.
  7. To bake the pasta, pour it into a 3-quart casserole dish and then top it with the remaining 1/2 cup of shredded cheese. Bake uncovered for 20 to 25 minutes or until golden brown.
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Potato Leek Soup

adapted from userealbutter.com

Potato Leek Soup
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Servings
6-8
Servings
6-8
Potato Leek Soup
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Servings
6-8
Servings
6-8
Ingredients
Servings:
Instructions
  1. Heat the butter in a large pot over medium heat. Add the leeks and saute until they wilt, about 6 minutes. Season with slat and pepper. Add the potatoes, broth and water and bring to a boil. Reduce the heat and let simmer until the potatoes are fork tender. When the potatoes are soft, transfer small amounts at a time to a blender or food processor and puree. Stir in the parsley and serve hot.
  2. Optional: fry a few pieces of bacon. When cool, crumble and add to the soup, reserving a few crumbles to sprinkle over the top when serving.
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Garlic1

Garlic, White Chedder and Chiptole Mashed Potatoes

Garlic, White Chedder and Chiptole Mashed Potatoes
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Garlic, White Chedder and Chiptole Mashed Potatoes
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Toss garlic with olive oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
  3. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain.
  4. Transfer potatoes to large bowl. Add garlic, cheddar cheese, cream cheese, butter, and chilies. Mix until smooth. Season to taste with salt and pepper.
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acorn-squash

Acorn Squash Stuffed with Blueberries

Acorn Squash Stuffed with Blueberries
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Acorn Squash Stuffed with Blueberries
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Ingredients
Servings:
Instructions
  1. Cut the squash in half, length-wise. Scoop out and discard the seeds. Sprinkle the inside of the squash with salt, pepper, and cinnamon.
  2. Divide the chopped apple evenly among the squash halves. Sprinkle each with two tsp. of brown sugar and a light shake of cinnamon, then dot each with one tsp. of butter.
  3. Place the squash in a shallow baking dish and pour half a cup of water around them. Cover the dish with foil and bake at 375°F for 40 to 50 minutes or until squash is tender.
  4. Remove the foil and put an equal portion of blueberries in each half. Return to the oven and bake uncovered for ten more minutes.
Recipe Notes
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pumpkin

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Servings
2 dozen
Servings
2 dozen
Pumpkin Chocolate Chip Cookies
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Servings
2 dozen
Servings
2 dozen
Ingredients
Servings: dozen
Instructions
Prep:
  1. Preheat oven to 375°F.
  2. Lightly grease two cookie sheets with vegetable shortening or butter.
Pumpkin Puree (for dough):
  1. To make your fresh pumpkin puree for the cookie batter, cut the pumpkin in half and scrape the insides. Remove stem. Cook the pumpkin in the microwave or roast in your oven. Cook until soft.
  2. Once soft and cool enough to handle, scoop out inside from skin. Add to blender or food processor to make the puree.
Recipe Notes
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Rhubarb

Rhubarb Sour Cream and Strawberry Crumb Cake

Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Rhubarb Sour Cream and Strawberry Crumb Cake
Print Recipe
Servings
1 cake
Servings
1 cake
Ingredients
For Cake:
For Crumb Topping:
Servings: cake
Instructions
  1. Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
  2. Combine 2-3/4 cups, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
  3. Combine brown sugar, 1/4 cup flour and cinnamon in small bowl, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 - 55 minutes.
Recipe Notes
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Rhubarb

Rhubarb Crunch

Rhubarb Crunch
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Rhubarb Crunch
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Ingredients
Servings:
Instructions
  1. Combine rhubarb pieces with 1 cup sugar and 2 Tbsp. flour and place in greased, 8-inch baking pan. Dot with 2 Tbsp. butter.
  2. Mix baking powder, egg, 1 cup sugar and 1 cup flour in a bowl. When mixed, pour over rhubarb. Mixture will be crumbly.
  3. Bake at 350°F for 40 minutes.
Recipe Notes
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acorn-squash

Acorn Squash Stuffed With Apples

Acorn Squash Stuffed With Apples
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Acorn Squash Stuffed With Apples
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Ingredients
Servings:
Instructions
  1. Cut squash in half length-wise. Scoop out and discard seeds. Sprinkle inside with salt, pepper and cinnamon.
  2. Divide the chopped apple evenly among the squash halves. Sprinkle each with 2 tsp. brown sugar and a light shake of cinnamon. Dot each with 1 tsp. butter.
  3. Place squash in shallow baking dish and pour about a half inch of water around them. Cover with foil and bake at 375°F for 50 minutes or until squash is tender.
  4. Remove the foil. Return to oven and bake uncovered for 15 – 20 more minutes or until you can easily poke with a fork. Great as a dessert or a side dish!
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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462389511_apple

Apple Crisp

Apple Crisp
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Servings
8 servings
Servings
8 servings
Apple Crisp
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Place apple slices in buttered 9x5x4-inch loaf pan.
  2. Combine water and cinnamon; pour over apples. In a blender, or by hand, mix the flour, butter, and sugar until crumbly.
  3. Pour mixture on top of apples and pack down, making sure all apples are covered. Bake 1-1 ½ hours at 350°F, until browned and bubbly. Best served warm with vanilla ice cream or market-fresh cream!
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Cream-of-Broccoli-Soup

Cream of Broccoli Soup

Cream of Broccoli Soup
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Cream of Broccoli Soup
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Ingredients
Servings:
Instructions
  1. Bring a quart of water to a boil. Meanwhile, cut broccoli into a few pieces. Once water is boiling, place broccoli in and cook for about 8-10 minutes.
  2. Sauté onion in a small amount of butter. Add remaining butter and flour; stir until thickened.
  3. Slowly add chicken stock, then milk. When broccoli is done, chop, and add to soup mixture. Sprinkle salt and pepper to taste. Heat through and serve.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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