• 6 eggs
• 3 C. pumpkin
• 3 C. milk
• 4 t. cinnamon
• 1 t. ginger
• 1 t. nutmeg
• 2 t. salt
• 1½ C. sugar

1. Pour into standard crusts or make as custard
2. Bake at 400° oven for 15 minutes, then lower to 375°
3. It's done when an inserted toothpick or knife comes out "clean".

I’m told that babies love it!

• 1 C all-purpose flour
• 1 T sugar
• 2 T baking powder
• ¼ t salt
• 1 beaten egg
• 1 C milk
• 2 T cooking oil

1. In a mixing bowl, sift together flour, baking powder, and salt.
2. In another mixing bowl combine egg, milk, and cooking oil.
3. Add liquid ingredients to flour mixture all at once and stir until just blended but still slightly lumpy.
4. I'm assuming that you know what to do with pancake batter.

I like thinner, less fluffy pancakes, so I tend to add in a little more milk than this.

• 12 oz package of cranberries
• 8 oz package of dates, chopped and pitted
• 1 tsp vanilla
• 2 C flour
• 2 C oats
• 1 1/2 C brown sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 C butter, melted

Filling

1. Cook cranberries and dates in sauce pan over low heat, covered, for 10-15 minutes or until cranberries pop. Stir often.
2. Add vanilla

Layers

1. In large bowl, stir flour, oats, sugar, soda and salt.
2. Stir in butter until well blended
3. Pat half of mixture in bottom of ungreased 13x9x2 pan
4. Bake at 350 F for 8 minutes
5. Spread filling over baked mixture
6. Sprinkle remaining mixture on top
7. Pat gently
8. Bake 20-22 minutes or until golden brown
9. Cool on wire rack
10. Cut into bars

This recipe is from my mom.

• 1 C sour milk or buttermilk
• 1/2 C sugar
• 1/2 C grapenuts
• 1 egg, beaten
• 1/2 tsp baking soda in 1 T hot water
• 3 T melted butter
• 2 C flour
• 1/2 tsp salt
• 1 tsp baking powder

1. Soak overnight the sour milk, sugar and grapenuts
2. Add rest of ingredients in order
3. Bake in loaf pan for 1 hour at 350 F

makes one loaf

tip: add 2 tsp vinegar to milk to make it sour

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• ½ cup diced onion
• 1¾ C cubed potato
• 4 cups peeled and cubed butternut squash (can also be acorn squash)
• 3 cups stock ( I use 1½ cubes Knorr chicken boullion & 3 C water)
• salt and ground black pepper to taste
• ground nutmeg to taste
• ½ cup heavy cream (optional)

1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
2. Mix the potatoes and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Thanks to resmiranda for the original recipe; I’ve altered it to be less sweet, but the spices remain the same as in her version. If you want more sweetness, use more squash; less, increase the potatoes.

• 1 ¾ C all-purpose flour
• 1 T baking powder
• ¼ t salt
• 2 egg yolks
• 1 ¾ C milk
• ½ C cooking oil
• 2 egg whites

Optional:
• 6 oz canned corn kernels (drained)

1. Sift together flour, baking powder and salt. In another bowl beat eggs yolks with milk and oil. Add liquid ingredients to dry all at once and stir until just combined but still slightly lumpy.
2. In another bowl, beat egg whites until still peaks form. Gently fold beaten egg whites (and corn, if desired) into batter, leaving a few fluffs of white. Do not overmix; if you overmix the waffles will be tough and not fluffy.
3. To keep waffles from sticking to grid, use that spray-on oil stuff. Cook on waffle iron until done to taste and serve with choice of toppings.

*Recipe adapted from the Better Homes and Gardens Cookbook.

• 3 T coconut oil
• 1 T black mustard seeds
• 1 onion, chopped medium
• 1 stalk curry leaves
• ½ coconut, dry and sliced thinly
• 2 C okra (ladyfingers), cut thin on the diagonal
• 1 t chicken masala spice mix

1. Fry all ingredients except the okra & masala on med-high to high heat until the coconut turns reddish around the edges.
2. Add the okra and fry for two minutes.
3. Sprinkle with chicken masala and mix in.

Serves 2 as a side dish or very light meal.

• 2 C all-purpose flour
• 1 T baking powder
• 2 t sugar
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• ¼ C shortening
• ¼ C butter
• ⅔ C milk

1. Heat oven to 450°
2. In a bowl sift together flour, baking powder, sugar, cream of tartar, and salt.
3. Cut in shortening and butter 'til mixture resembles coarse crumbs: "cutting in" is easiest with a pastry cutter, which you can get pretty much anywhere, but can be done with two butter knives worked against one another.
4. Make a well in the center and add the milk all at once; Stir just until dough clings together. The longer you work the dough, the more likely it is you'll have flat, tough biscuits; if you have to choose between perfect-looking and nice-tasting, go with the second option.
5. On a lightly-floured surface, knead gently less than a dozen times
6. Roll or pat dough out to about ½ inches thick or thicker and cut out with a biscuit cutter. in the absence of a cutter, use a water glass. In the absence of a rolling pin, use a clean wine bottle.
7. Put 'em on a baking sheet and bake 10-12 minutes.

We use those for the shortcake in strawberry shortcake. Also good with butter and honey. Probably also with sausage and gravy, but I don’t generally go there.

*Adapted from The Better Homes And Gardens Cookbook

• 4 eggs
• 2 C flour
• 2 C sugar
• ½ C milk
• 1½ C cooking oil
• 1½ t baking soda
• 1 t baking powder
• 1 t vanilla extract
• 1 t instant coffee
• ¾ C cocoa powder (pure cocoa, not cocoa mix)
• 1 C boiled water

1. Heat oven to 320°F
2. Mix coffee and cocoa with boiling water and set aside to cool.
3. Sift flour, baking powder, and baking soda together.
4. Beat cooking oil and sugar until it's light and fluffy. Add 2 T of the flour to it, so that the mix doesn't coagulate.
5. Beat the eggs and add it to the oil and sugar mixture, beating all the time.
6. Add in the sifted dry ingredients, milk, cocoa mixture, and vanilla extract. Mix well.
7. Bake for 35-40 minutes

• ½ C plain yoghurt
• 6 T butter, melted
• 2 large eggs
• zest of 1 lemon
• zest of 1 orange
• 1 C all-purpose flour
• ½ teaspoon baking soda
• pinch of salt
• 7 T sugar

1. Butter muffin tin well.
2. Preheat oven to 325°F
3. In a measuring cup, mix the yoghurt, melted butter, eggs, and citrus zest.
4. Sift the flour, baking soda, salt and sugar together into a large bowl.
5. Mix the wet ingredients into the bowl, folding everything in well, then fill the muffin tins with the mixture.
6. Bake for 25-30 minutes
7. When they come out of the oven, leave them to cool a little before turning them out or they'll stick. Let them cool on a rack, flat-side down.

*Adapted from Nigella Lawson’s How To Be a Domestic Goddess.

If you want icing:

• 1 ⅓ cup confectioner’s sugar
• juice of 1 lemon