1 c. sugar

2 eggs

1/2 c. milk

1/2 tsp. salt

1/3 stick butter or margarine (melted)

1 tsp. vanilla

1. Mix all ingredients.  Pour into buttered pan.

Topping:  1 c. brown sugar, 1/2 c. flour, 1/3 c. butter or margarine (melted), 1 c. pecans

2. Crumble topping evenly over potato mixture.  Bake at 350 degrees for 35-45 minutes uncovered.

1/2 stalk celery (chopped)

1/2 large yellow onion (chopped)

1/2 c. carrots (sliced)

1/8 c. chicken stock

1 to 2 c. ham (chopped, 1/2″ chunks)

1 tsp. worcestershire sauce

1 tsp. Tabasco

1 tsp. pepper

4 quarts (16 c. ) water

1. Combine all ingredients, bring to a boil, reduce heat and simmer in a large bot (stirring occasionally) for approximately 2 hours, or until beans are tender.

1/2 tsp. salt

1 c. fresh breadcrumbs (from a baguette)

1 egg

2 green onions, thinly sliced

1/4 c. diced red bell pepper

1 1/2 tsp. Old Bay seasoning

1 tsp. Dijon mustard

1 T. mayonaisse

1/2 tsp. red pepper flakes

2 T. vegetable oil, for frying

1 tsp. butter

1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes.  Press with paper towels to remove as much liquid as possible.  Zucchini should be fairly dry, and you should have about 2 cups.  Place zucchini and remaining ingredients (except oil and butter) in a bowl.  Mix well.  Form in 8 patties the size of crab cakes.  Chill. 

2. Heat oil and butter in a skillet.

3. Add patties to skillet and cook on both sides until browned.  Drain on paper towels.

8 slices Panera Raisin bread

2 c. milk

2 eggs

1 c. sugar

1/2 stick margarine

1/2 tsp. nutmeg

1/2 tsp. lemon

Heat milk.  Put in bread and let stand until soft.  Mix together sugar, eggs, seasonings, and other ingredients.  Bake n 8 x 8″ Pyrex dish.  Bake at 400 degrees for 30 minutes. Pour sauce over the bread pudding while still hot.

Sauce

1/2 c. butter

1/2 c. sugar

1/2 c. firmly packed brown sugar

1/2 c. whipping cream or half n’ half

1 T. vanilla

Combine all ingredients EXCEPT vanilla in 1 qt. saucepan.  Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil (5 to 8 minutes).  Stir in vanilla.  Pour over pudding while still hot.

1. Preheat oven to 350 degrees.

2. Combine wet ingredients and dry ingredients in separate bowls. Add dry ingredients to wet and mix until incorporated.

3. Bake for 20-30 minutes.

1 c. shortening

1 c. sugar

2 eggs, beaten

1 tsp. salt

1 tsp. baking soda

2 c. flour

2 c. oatmeal

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

5 T. raisin juice (boil raisins to get juice)

1 tsp. vanilla

1. Cook raisins in water until tender.  Then separate raisins and resulting raisin juice.  Assemble ingredients, adding raisins and juice last.  Bake at 375 degrees for about 7 minutes.

1. Mix flour, salt, and all of the spices except the red pepper in small bowl. Dredge the chicken into 2 T. of the flour mixture.

2. Cook chicken in hot oil in large skillet on medium-high heat until browned on each side. Remove from skillet. Add bell pepper and onion; saute until tender.

3. Stir in tomatoes, broth and remaining seasoned flour. Bring to a boil, stirring frequently. Stir in red pepper if desired. Return chicken to skillet. Reduce head to low, cover and simmer 10 minutes or until chicken is cooked through.

1/2 medium onion

1 cup julienne sliced carrots

2 T. thyme

3 T. flour

2 c. vegetable stock

1 1/2 c. cooked butternut squash (about a medium sized squash)

1 c. milk

1 c. cheddar cheese

1/2 c. Parmesan cheese

1/4 tsp. nutmeg

Topping

1/2 c. plain breadcrumbs

sprinkle of thyme and nutmeg

1. Preheat oven to 350 degrees.

2. In LARGE saucepan, add olive oil, onions, and carrots.  Cook until translucent.  Add flour and cook for one minute to form a roux.  Whisk in stock, squash, thyme, and nutmeg.  Stir in cream and bring to a boil.  Boil for a few minutes until sauce thickens (stir continuously).  Remove from heat and stir in cheeses to melt.  Add salt and pepper.  Stir in macaroni noodles.  Pour mixture into 9 x 13 in. pan.  Combine topping ingredients and sprinkle over macaroni mixture.  Cook for 25 minutes until it begins to bubble.

1/4 c. warm water

1 tsp. plus 2 T. granulated sugar

2 eggs

1/4 c. unsalted butter, melted

1 15 oz. can solid-pack pumpkin

5 1/2 c. all purpose flour

3/4 tsp. salt

Filling

1 stick butter, softened

1/4 c. granulated sugar

1 c. packed light brown sguar

1 T. cinnamon

Glaze

2 c. confectioners’ sugar

3 T. milk

Directions

1. In large bowl, combine yeast, water and 1 tsp. sugar.  Let stand 5 minutes.  Beat in remaining sugar, eggs, butter and pumpkin.

2. Gradually add  cups of flour and the salt until soft dough forms.  Turn onto floured surface and knead remaining flour into dough.  Knead for 10 minutes until smooth.

3. Let dough rise 1 1/4 hours.

4. For filling, mix together all ingredient

5. After the dough rises, punch it down.  Then roll out half of the dough onto lightly floured surface to form a 16 x 10 in. rectangle.  Spread with half of the filling.  Roll the dough up like a jellyroll.  Pinch seams to close.  Repeat with second half of dough and filling.

6. Cut each log crosswise into 12 pieces.  Arrange pieces in prepared pan; cover with plastic wrap and let rise until the buns have doubled in size (about 30-45 minutes).

7. Heat oven to 350 degrees.  Bake buns 28-33 minutes.  For glaze, blend confectioners’ sugar and milk.  Pour glaze over hot buns.

2/3 c. plus 1 T. sugar

1 T. baking powder

1 tsp. baking soda

3/4 tsp. salt

1 tsp. chopped crystallized ginger

4 T. cold unsalted butter, cut into small cubes

1 c. canned solid packed pumpkin

3/4 c. buttermilk

1 egg

3/4 c. raisins

Directions

1. Heat oven to 400 degrees.

2. Combine flour, 2/3 c. of the sugar, baking powder, baking soda, salt and 1/2 tsp. of the ginger in a large bowl.  Add butter; mix with pastry blender until mixtures resembles coarse crumbs.  In a small bowl, whisk together pumpkin, buttermilk and egg.  Gently stir into dough, along with raisins.

3. Drop dough onto prepared sheet.  In small bowl, stir together remaining T. sugar and remaining 1/2 tsp. ginger.  Sprinkle sugar/ginger mixture evenly onto dough.

4. Bake for 16 minutes or until golden brown.  Remove to wire rack and let cool.  Serve warm.