- 1 can Paulus Orchard peaches
- ⅔ c packed light brown sugar
- ½ c flour
- ½-2/3 c Quaker Oats
- ⅓ c softened margarine
- 1 t cinnamon
- ¾ t ground nutmeg
- Place peaches in a greased 8 x 8 pan.
- Mix sugar, flour, oats, cinnamon, and nutmeg.
- Cut margarine into mixture until crumbly.
- Pour mixture over peaches.
- Bake at 375 degrees for 30 minutes.
- Serve warm with ice cream.
Butternut Cream Pie
- 1 medium butternut squash (about 2 pounds)
- ¼ c hot water
- 1 package (8 oz) cream cheese, softened
- ¼ c sugar
- 2 T caramel ice cream topping
- 1 t ground cinnamon
- ½ t salt
- ½ t ground ginger
- ¼ t ground cloves
- 1 package (5.1 ounces) instant vanilla pudding mix
- ¾ c plus 2 T milk
- 1 pastry shell (9 inches), baked
- whipped cream and toasted flaked coconut (optional)
- Cut squash in half and discard seeds.
- Place squash cut side down in a microwave safe dish and add hot water.
- Cover and microwave for 13-15 minutes, or until tender.
- When cool enough to handle, scoop out pulp and mash.
- Set aside 1½ c (save remaining squash for another use).
- In a mixing bowl, beat the cream cheese until smooth.
- Stir in the squash until blended.
- Add sugar, caramel topping, and spices; beat until blended.
- Add pudding mix and milk; beat on low speed for 2 minutes.
- Spoon into pastry shell.
- Refrigerate for at least 3 hours.
- Garnish with whipped cream and coconut if desired.
Squash and Apple Bake
- ½ c packed light brown sugar
- ¼ c butter, melted
- 1 T all-purpose flour
- 1 t salt
- ½ t ground mace
- 2 lbs butternut squash - peeled, seeded, and cut into ½ inch slices
- 2 large apples - cored, and cut into ½ inch slices
- Preheat oven to 350 degrees.
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace.
- Arrange squash in an ungreased 9 x 13 inch baking dish.
- Top with slices of apple, then sprinkle with the sugar mixture.
- Cover with a lid or aluminum foil.
- Bake for 50-60 minutes in a preheated oven, or until squash is tender.
- Cut squash in half or into serving pieces; remove seeds and fibers. (OR: use a fork to poke holes in the squash like you would a potato and bake before cutting to make it much easier to cut.)
- To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle cut sides with salt and pepper; dot with margarine. Pour water into dish to ¼ inch depth. Cover and bake until tender in 400 degree oven 30-40 minutes.
- To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling. Add squash. Cover and heat to boiling; reduce heat. Boil until tender, 15-20 minutes; drain.
- large neck pumpkin, cooked (see instructions below)
- ¾ c sugar
- 1½ T flour
- ½ t salt
- 2 eggs
- 1½ c milk
- 1¼ t cinnamon
- ¼ t ginger
- ¼ t nutmeg
- ⅛ t ground cloves
- Cooking the Pumpkin:
- Peel and remove stringy pumpkin from the inside.
- Cut into small chunks and boil with water until soft, about 30 minutes.
- Drain well.
- Blend in a food processor or blender.
- Freeze any leftovers in 2-cup containers.
- For Pie:
- Mix 2 cups pumpkin and the rest of the ingredients in blender until well blended.
- Brush small amount of egg white on pie crust.
- This helps to keep the crust from getting soggy.
- Pour into pie crust and bake at 425 degrees for 10 minutes.
- Reduce heat to 375 degrees for additional 40 minutes until knife inserted in center comes out clean.
- If using a foil pan, set it on a cookie sheet so the crust will be well done.