Date Carrot Walnut Chiffon Pie

14 oz sweetened condensed milk, 2 eggs, separated, 10 oz chopped, pitted dates, 1C chopped walnuts, 1T vanilla, 1 t salt, 8 oz baby carrots, chopped into discs, 3T sugar, 2 graham cracker pie shells

MAKES 2 PIES

Preheat oven to 425F. Beat yolks with milk.

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Stir in vanilla.

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Beat egg whites until soft peaks form.

Date Carrot Walnut Chiffon Cake

Beat in sugar until stiff peaks form.

Date Carrot Walnut Chiffon Cake

Fold into batter.

Date Carrot Walnut Chiffon Cake

Fold in remaining ingredients.

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Turn into shells.

Date Carrot Walnut Chiffon Cake

Bake 10 minutes. Reduce heat to 300F. Bake 20 more minutes or until lightly browned.

Date Carrot Walnut Chiffon Cake

Stuffed Acorn Squash

Today I made Stuffed Acorn Squash!

1 large acorn squash, halved and seeded, 1C water, 3T butter, melted, 1T lemon juice, 1T cinnamon, 2T brown sugar, 1 large apple, peeled, cored and chopped, 1/2C chopped walnuts

Preheat oven to 350F.

Stuffed Acorn Squash

Place squash cut side down in large dish. Pour water around squash.

Stuffed Acorn Squash

Stuffed Acorn Squash

Bake 20 minutes. Remove from oven. In bowl, mix all other ingredients.

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Fill each squash half evenly with apple mixture.

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash

Return to oven for 60 minutes or until tender when pricked with fork.

Stuffed Acorn Squash

Pear Walnut Tart

Today I made Pear Walnut Tart!

1C butter, 2/3C sugar, 1/2t salt, 2 1/2C flour, 1 peeled medium pear, chopped in 1/2″ pieces, 1/2C coarsely chopped walnuts, 1 egg, 3T brown sugar, 1T flour, 1/2t ground cloves

Preheat oven to 350F.

Pear Walnut Tart

Cream butter with sugar and salt. [I made half the crust amount and used the remaining filling elsewhere.]

Pear Walnut Tart

Work in flour to form a dough.

Pear Walnut Tart

Roll out on floured board to form one or more crusts of desired shapes,and sizes, 1/2″ high with borders that are 1/4″ high and 1/2″ wide. Place on greased cookie sheet. Mix brown sugar with cloves and flour.

Pear Walnut Tart

Pear Walnut Tart

Pear Walnut Tart

Stir in egg. Blend well.

Pear Walnut Tart

Stir into pears and walnuts. Blend well.

Pear Walnut Tart

Pear Walnut Tart

Pear Walnut Tart

Pear Walnut Tart

Turn into crusts.

Bake 10-20 minutes or until crust is lightly browned. Cool before cutting.

Pear Walnut Tart

Chocolate Fig Cake

Today I made Chocolate Fig Cake!

16oz diced dried figs, 1C rum, 1/4C milk, 3C flour, 3/4C cocoa, 1 1/4t baking powder, 1 1/4t baking soda, 3/4t cinnamon, 3/4t salt, 1 1/2C brown sugar, 1/2C butter, 4 eggs, 1C coarsely chopped walnuts

Preheat oven to 325F. Butter a tube pan and dust with cocoa. Soak diced figs in rum for 30 minutes or more. Cream butter and brown sugar. Add eggs. In separate bowl, sift together dry ingredients. Add to wet alternately with milk, beginning and ending with dry. Stir in figs. Stir in walnuts. Turn into prepared pan. Bake 70-80 minutes or until knife inserted in center comes out clean.

Zucchini Muffins

Today I made Zucchini Muffins!

This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie, published in 1998.

2C flour, 1C sugar, 1t baking soda, 1/4t baking powder, 1 1/2t cinnamon, 1C golden raisins, 1/2C chopped walnuts, 1/2t salt, 2 eggs, 1/2C vegetable oil, 1T vanilla extract, 2C shredded zucchini

Preheat oven to 375F.

Zucchini Muffins

Sift dry ingredients. Add walnuts and raisins. In a separate bowl, beat eggs until foamy. Beat in oil and vanilla. Stir in zucchini. Mix with dry ingredients, until just blended. Turn into about 18 greased or nonstick or lined muffin cups. Pour a bit of water in the empty cups before baking. Bake 15-20 minutes or until toothpick inserted in the middle of the muffin that is in the middle of one muffin tin comes out clean. Cool 5-7 minutes before removing from tins.

Zucchini Muffins

Lemon Walnut Cake

Today I made Lemon Walnut Cake!

This recipe is from the book, “Main-Course Soups and Stews” by Dorothy Ivens, published in 1983.

1/2C butter, 1C plus 1T sugar, 2 eggs, 1 1/2C flour, 1t baking powder, 1/2C milk, juice of 2 lemons, zest of 1 lemon, 1/2C walnuts, coarsely chopped

Preheat oven to 375F. Cream the butter with 1C sugar. Add eggs, then zest. In a separate bowl, sift together dry ingredients. Add to wet ingredients in 3 batches, alternating with milk. Stir in walnuts. Turn into 9″ square pan or glass baking dish. Bake 30-40 minutes or until skewer inserted in center comes out clean. Mix lemon juice and remaining sugar. Sprinkle over warm cake evenly. Cut cake before removing from pan.