• Home Style Pumpkin Pie • Dave's Guacamole
• Zucchini Spaghetti
• Berry Cobbler Shortcake
• Fresh Rhubarb Pie
• Home Style Pumpkin Pie
1/2 cup brown sugar
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
2 eggs
1-1/2 cup milk
- Ingredients:
- 3 cups of steamed pumpkin
- 1/2 cup sugar
Mix all ingredients together in a bowl with a wire whisk.
Place in an uncooked 9-inch pie crust.
Cook at 375 degrees for about 45 minutes or until an inserted knife comes out clean and the pie is set.
Let pie cool.
Serve with whipped cream or vanilla ice cream.
•Zucchini Spaghetti
-Boil about half a package of linguini pasta.
- Ingredients:
- 3 Large green zucchini (sliced about 1/4")
- 1 Med sized onion (diced)
- Fresh basil
- Linguini Pasta
- 2 Eggs
- 6 cloves minced Garlic
- Olive oil
-Fry onion and zucchini in a large saute' pan generously coated with olive oil.
-Add the minced cloves of garlic careful not to over brown the garlic
-Sprinkle a bit of salt and pepper over the zucchini and let simmer until the zucchini and onions are tender.
-Add: a good helping of fresh basil (this is where fresh is the best) At least 7-8 big leaves.
-When zucchini is tender, crack two eggs into the pan and stir gently, incorporating the egg with the zucchini. Cook until eggs are done. (The zucchini will be coated with egg)
-When the pasta is done, drain it and place in a shallow bowl. Immediately put zucchini mixture over the pasta, toss with parmesan cheese.
•Berry Cobbler Shortcake
2 cups all-purpose flour
1 1/3 cups sugar
(sugar will vary with sweetness of berries)
2 tsp. Baking powder
1 tsp. grated lemon peel
1 tsp. grated orange peel
½ tsp. baking soda
½ tsp. salt
¾ cup (3/8 lb.) butter or margarine, in chunks
2 large eggs
2/3 cup buttermilk
2 quarts berries rinsed and drained
(use one kind of berry or mix several)
1 cup whipping cream
-In bowl combine flour, 1-cup sugar, baking powder, lemon peel, orange peel, baking soda, and salt. With a pastry blender or your fingers, cut or rub in ¾ cup butter until coarse crumbs form.
-In small bowl mix eggs and buttermilk to blend. Add to flour mixture; stir with a fork until evenly moistened. Spread batter in a buttered shallow 9 by 13-inch casserole pan.
-Slice strawberries, if using. In a bowl, mix berries with ¼ cup sugar. Spoon 3 cups berries evenly over batter. If desired, sweeten remaining berries with more sugar to taste.
-Bake cobbler in a 350 degree oven until browned, 30 to 40 minutes.
-Meanwhile, in a bowl with a mixer on high speed, whip cream until it holds soft peaks; sweeten with about 2 tablespoons sugar to taste.
-Cut warm or cool cobbler into 8 portions. With a wide spatula, transfer portions to plates. Top equally with remaining berries and whipped cream.
Ingredients:
· 4 cups chopped rhubarb
· 1 1/3 cups white sugar
· 6 tablespoons all-purpose flour
· 1 tablespoon butter
· 1 recipe pastry for 9 inch double crust pie
Directions:
1. Preheat oven to 450 degrees F
2. Combine sugar and flour. Sprinkle ¼ of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce temperature to 350 degrees F and continue baking for 40 to 45 minutes. Serve warm or cold.
•Dave's Guacamole
Carpinito Crew’s Favorite
•3 very ripe avocados – smashed
•1 medium red onion – diced
•1–2 jalapeno peppers – finely diced
(with seeds for hot, or seeded for not so hot)
•1 medium tomato – seeded and diced
• 2 ½ Tablespoon of cilantro – chopped
•Juice of 1 Lime
Mix all ingredients together in a bowl and enjoy!