I harvested the last red cherry tomato and gave my thanks for the harvest. If we had gotten more water, my garden would have been much much better.
But there's always next year.
Most of the Mabon recipes use apples because they're ripening about now, but you can use almost anything...
Stuffed Acorn Squash
2 acorn squash, washed and cut in halves
1/2 stick of butter
1/2 cup of crushed Ritz crackers
1/4 cup chopped walnuts
1/4 cup brown sugar
Wash and cut acorn squash in half from stem to bottom
Scoup out the seeds and rub the inside and cut parts with butter
Put the acorn squash on a cookie sheet
Melt the butter, and mix in the walnuts, brown sugar, and crackers
Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done.
This one sounds really yummy!
Fresh Apple Pound Cake
2 cups sugar
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil.
Add eggs and beat well.
Combine flour, baking soda, and salt.
Add to oil mixture.
Stir in vanilla, apples, nuts, and mix well.
Pour batter into a greased 9 inch tube pan
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
Icing:
1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
Wild Rice with Apples and Walnuts
1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice.
Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.
Sweet Potato Casserole
3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons cinnamon
1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan.
1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes.
But there's always next year.
Most of the Mabon recipes use apples because they're ripening about now, but you can use almost anything...
Stuffed Acorn Squash
2 acorn squash, washed and cut in halves
1/2 stick of butter
1/2 cup of crushed Ritz crackers
1/4 cup chopped walnuts
1/4 cup brown sugar
Wash and cut acorn squash in half from stem to bottom
Scoup out the seeds and rub the inside and cut parts with butter
Put the acorn squash on a cookie sheet
Melt the butter, and mix in the walnuts, brown sugar, and crackers
Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done.
This one sounds really yummy!
Fresh Apple Pound Cake
2 cups sugar
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil.
Add eggs and beat well.
Combine flour, baking soda, and salt.
Add to oil mixture.
Stir in vanilla, apples, nuts, and mix well.
Pour batter into a greased 9 inch tube pan
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
Icing:
1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
Wild Rice with Apples and Walnuts
1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice.
Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.
Sweet Potato Casserole
3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons cinnamon
1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan.
1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes.
