ThriftyFun Recipes
Volume Two, Number 37, February 23, 2006
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Thank you Great Granny Vi and Robin for today's recipes!
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Today's Recipes
Chipotle Roasted Squash
Ingredients
- 2 small acorn squash, about 2 1/2 lbs.
- 6 small shallots, quartered
- 2 Tbsp. maple syrup
- 2 Tbsp. butter, melted
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/8-1/4 tsp. ground chipotle chile pepper
Directions
Preheat oven to 400 degrees F. Coat jelly roll pan with cooking spray. Trim ends from each squash. Slice squash into 3/4 inch thick rings. Place squash and shallots in single layer on pan. Roast 15 minutes. Combine syrup, butter, salt, cinnamon and chile pepper. Brush half of mixture over squash and shallots. Roast 10 minutes. Turn squash; brush with remaining syrup mixture. Roast until tender and browned, 15-20 minutes.
By Robin from Washington, Ia
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Neufchatel Cheesecake
Ingredients
- 9 whole sheets low-fat cinnamon graham crackers, finely ground
- 2 Tbsp. + 1 1/2 cups sugar
- 2 Tbsp. butter, melted
- 4 packages. Neufchatel cream cheese, at room temperature
- 1 egg + 2 egg whites
- 1 container reduced-fat sour cream
- 2 Tbsp. cornstarch
- 1 tsp. vanilla, extract
- 1 tsp. grated lemon zest
- Canned cherry pie filling, optional
Directions
Position racks in center of lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 325 degrees F.
Coat springform pan with cooking spray. Combine crumbs with 2 Tbsp. sugar; stir in butter and 1 Tbsp. water. Press into bottom of pan. At medium high speed, beat cream cheese and remaining sugar until fluffy. Beat in egg and whites, then sour cream, cornstarch, vanilla and zest. Pour into crust.
Bake on center rack 1 hour or until center jiggles slightly when pan is shaken. Turn oven off. Let stand in oven with door closed 30 minutes. Run knife around edge. Cool. Refrigerate at least 8 hours. If desired, top with filling.
By Robin from Washington, IA
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Sadie Horton Spurlock's Fruit Cocktail Cake
Ingredients and Directions
Sift together:
1 cup sugar, 1 cup flour, 1 teaspoon baking soda, 1/4 teaspoon salt.
Add and mix well
1 teaspoon vanilla, 1 egg, 1/2 cup chopped nuts, 1 cup fruit cocktail.
Pour into well greased pan and cover with 1/2 cup, packed brown sugar.
Bake at 275 degrees for 25-35 minutes
By Great Granny Vi from Moorpark, Ca.
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Chocolate-Chunk Cookies
Ingredients
- 1 1/2 cups flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup packed light brown sugar
- 1/2 cup butter, at room temperature
- 1 egg
- 1 tsp. vanilla
- 1 package semi sweet chocolate chunks
- 4 cups ridged potato chips crushed to equal 1 cup
Directions
Preheat oven to 325 degrees F. Combine flour, soda and salt; reserve.
At medium high speed beat sugar and butter until creamy, 2 minutes.
Beat in egg and vanilla; beat 1 minute. Reserve 1/2 cup chocolate chunks. At medium low speed beat in flour mixture and potato chips until combined. Beat in remaining chocolate chunks.
Drop dough by 1/4 cupfuls onto ungreased baking sheets, 3 inches apart; flatten to 3 inch diameter circles. Press remaining chocolate chunks into top of cookies.
Bake 15-17 minutes or until golden. Cool 2 minutes. Transfer to racks; cool.
By Robin from Washington, IA
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Aunt Ruth Sandefer's Molasses Cookies (sent to me in 1997)
Ingredients
- 3/4 cup shortening or butter,
- 1/4 cup molasses,
- 1 c. sugar
- 1 egg
- 2 cups plain flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
Directions
Cream shortening, sugar and egg together.
Add soda - sift cinnamon, cloves and ginger into flour. Alternate adding the flour and molasses. Mix well.
Roll in hand to form balls.
Place on greased cookie sheet (she had buttered cookie sheet.)
Use a glass dipped in sugar to flatten cookies. Bake at 375 degrees F for 8-10 minutes
By Great Granny Vi from Moorpark, Ca.
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Orange-Fennel Chicken
Ingredients
- 3 Tbsp. butter at room temp
- 1 Tbsp. grated orange zest
- 1 Tbsp. Dijon mustard
- 3 cloves garlic, chopped
- 1 tsp. cracked pepper
- 3/4 tsp. salt
- 6 bone-in chicken breast halves
- 1 Tbsp. fennel seeds, crushed
Directions
Preheat oven to 400 degrees F. Combine butter, zest, mustard, garlic, pepper and half of salt. With fingers, carefully separate skin from breast meat leaving skin attached. Tuck 1/6 of butter mixture under skin of each breast. Sprinkle chicken with fennel and remaining salt.
Place chicken in shallow roasting pan. Roast until no longer pink near bone and juices run clear when pierced with fork, about 40 minutes.
By Robin from Washington, IA
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