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1 tbsp. butter
2 lbs. cooking apples, pealed, cored and sliced
3 tbsps. sugar, divided
1 tsp. vanilla
1/8 tsp. cinnamon
1 cup milk
2 eggs
2 egg whites
¼ tsp. salt
1 cup flour
Some powdered sugar

Preheat oven to 450°. Melt butter in a large ovenproof skillet. Add the apples and 2 tbsp. sugar; cook, stirring, for 15-20 minutes, until apples are tender and liquid has evaporated. Stir in the vanilla and cinnamon; remove from heat. In a bowl, beat together the milk, eggs, egg whites, 1 tbsp. sugar and salt. Gradually whisk in the flour until well blended and smooth. Pour over the hot apples. Bake 20 minutes; reduce heat to 350° and bake additional 10-15 minutes, until puffed and brown. Sprinkle with powdered sugar and cut into wedges.

What's on the agenda today?
Can you remember a year when we've had such sensational produce? The tomatoes were huge, meaty and juicy: peaches that would drip down your arm; cantaloupe with that rich aroma and sweet taste: nuclear sized zucchini and cukes! The fall harvest of all our fruits, vegetables and crops is well underway, here's my wish it is bountiful, flavorful and safe. Remember to watch out for the farmer's vehicles on our roads, they are probably loaded down with a lot of extra weight, and won't be moving too fast.

I hope you enjoy the contributions on these pages; they come from nutritionists, 4-H'ers, TV and radio personalities, and from your neighbors. Recipes range from pumpkins and apples, to bars, killer mushrooms and fancy pheasant. And, check out some suggestions for Halloween Treats.


8 large apples; sliced and cored
¾ cup sugar
2 tbsps. flour
½ cup margarine, softened
1 cup oatmeal
1 cup brown sugar
1 tsp. cinnamon

Put apples in a greased 8x8", or 9x13", pan; dot with butter. Mix the remainder of ingredients; crumble over the apples. Bake at 325° for 1 hour. Serve warm with ice cream or whipped cream.


1½ cups plain whole meal or all purpose flour
1½ cups self rising whole meal or all purpose flour
1 tsp. baking soda
2/3 cup sugar
2/3 chocolate chips
2/3 cup raisins
2/3 cup sunflower seeds, unsalted
3 very ripe bananas
4 tbsps. butter, melted
1 egg
1¼ cups skim milk

Combine first seven ingredients in a large bowl. Combine remaining ingredients in a separate bowl. Make a well in the dry ingredients; add wet mixture and stir to moisten. Pour into greased, large muffin tins. Garnish with extra sunflower seeds, if desired. Preheat oven to 375°. Bake for 22-25 minutes. until golden brown. Makes 1 dozen large muffins. Can be frozen.

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Cookies & Pumpkin Desserts


1 stick butter
12 ozs. chocolate chips
3 eggs, slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
Pinch of salt
18 ozs. white chocolate chips
1 cup chopped nuts

In a saucepan, melt butter and 12 ozs. chocolate chips, stirring often. Stir in eggs, sugar and vanilla; mix well and set aside. In a large bowl, combine flour, baking soda, salt, white chocolate chips and nuts; mix well. Pour first mixture over second; stir to combine. Chill dough in refrigerator. Put on ungreased cookie sheet and bake at 350° for 12-14 minutes. Cookies can be frozen.


3 eggs
2 lb. can pumpkin
1¼ cups sugar
2 tsps. cinnamon
1 tsp. nutmeg
½ tsp. ginger

Mix all ingredients and pour into greased and floured 9x13" pan. Sprinkle on 1 pkg. yellow cake mix. Drizzle 1½ sticks margarine over top. Bake at 350°, 30 minutes. Remove from oven and sprinkle on 1 cup chopped pecans. Bake an additional 30 minutes. Serve with whipped topping.


3 ozs. cream cheese, softened
½ cup margarine, softened
1 cup sifted, enriched flour
¾ cup brown sugar
1 tbsp. soft margarine
1 tsp. vanilla
Dash salt
1/3 cup pecans, coarsely chopped
1 egg

Blend the cream cheese and margarine; stir in flour; chill about 1 hour. Shape into two dozen 1 inch balls. Place in small, greased muffin cups; press dough into bottom and sides of tins. Divide pecans in half; sprinkle half over the dough in the tins. Combine the remaining ingredients; fill each tin, then sprinkle remaining half of pecans on top. Bake at 325° for 25 minutes, until filling is set in middle. Let cool before removing from pan.


1 cup butter
¾ cup sugar
¾ cup brown sugar
1 egg
1 tsp. vanilla
1½ cups flour
1 tsp. baking soda
1 cup ground cherries
1 cup semi sweet chocolate chips
1 cup toffee bits
1½ cups oatmeal

Cream the butter and both sugars; add egg and vanilla; beat well. Combine flour and baking soda; stir into creamed mixture; stir in the cherries, chips, toffee bits and oatmeal. Divide batter into 3 logs: roll up in plastic wrap; chill for 3 hours. Preheat oven to 350°.  Slice into small chunks and bake on a cookie sheet for 8-10 minutes. Keep refrigerated.


1 cup cold milk
2 pkgs. (4oz.) instant vanilla pudding
16 oz. can pumpkin
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
1 graham cracker crust

Pour milk into bowl; add pudding and beat with a wire whisk for 1-2 minutes until thick. Stir in pumpkin and spices; mix well. Pour into crust. Chill in refrigerator at least 3 hours. Top with favorite topping.

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½ cup firmly packed brown sugar
½ cup margarine/butter, softened
¼ tsp. vanilla
1/8 tsp. maple flavor
1 egg
1 egg, separated
1½ cups all purpose flour
¼ tsp. baking soda
¼ tsp. salt
1½-2 cups pecan halves, split lengthwise


1/3 cup semi sweet chocolate chips
3 tbsps. milk
1 tbsp. margarine/butter
1 cup powdered sugar

In a large bowl, combine brown sugar with margarine; beat until light and fluffy; add vanilla, maple, egg and egg yolk; beat well. Stir in the flour, baking soda and salt; mix well. Cover dough with plastic wrap; chill for 1 hour. Preheat oven to 350°. Grease a cookie sheet; arrange pecan halves, in groups of 5, to resemble legs and head of a turtle. In a small bowl, beat the egg white. Shape cookie dough into 1 inch balls; dip bottoms in egg white; press lightly onto pecans (make sure to let pecans show.) Bake at 350° for 10-12 minutes, until lightly browned. Remove from pan to cool.


Prepare your favorite chocolate chip cookies and bake only until lightly browned, then remove from oven and press down to make a quarter sized impression in middle of each cookie.


1 cup mini marshmallows
10 ozs. chocolate chips
1 can sweetened condensed milk

Melt ingredients together; spoon into the cookies while still warm.

(Rolled and refrigerated)

1½ cups brown sugar
1 cup butter
3 eggs, well beaten
1 cup molasses
½ cup sour milk
2½ tsps. baking soda
3 tsps. ginger
½ tsp. cinnamon
½ tsp. cloves
½ tsp. salt
5½ cups flour

Cream Sugar and butter. Add eggs; mix well. Add molasses and milk. Mix together baking soda, the spices, and flour; add to cream mixture. Chill dough at least 4 hours. Preheat oven to 350°. Roll dough out to 1/3 inch thickness. Cut with cookie cutter or glass bottom. Bake on ungreased cookie sheet for 8-10 minutes, until slightly brown. Remove to racks to cool.

Prepare frosting:

2 cups powdered sugar
2 tbsps. butter, softened
½ tsp. vanilla
1 tbsp. water

Mix ingredients until spreadable consistency. Frost cookies while still warm.


2 cups canned pumpkin
1 pkg. (4 oz.) sugarfree instant vanilla pudding
2/3 cup Carnation non fat dry milk
1 tsp. pumpkin pie spice
¾ cup water
1 cup Cool Whip Lite
1 (6 oz.) Keebler lo fat graham cracker pie crust
2 tbsps. chopped pecans

In medium bowl combine pumpkin, pudding, dry milk, spice and water. Blend in ¼ cup Cool Whip. Spread in pie crust; refrigerate for 15 minutes, to set. Spread on remainder of Cool Whip. Sprinkle on pecans.


1½ tsps. unflavored gelatin
1½ tbsps. cold water
3 large egg yolks
¾ cup sugar
1½ cups canned pumpkin
¾ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves
1½ cups heavy cream, well chilled
1½ tsps. vanilla
18 ginger snap cookies

In a medium, metal bowl, sprinkle gelatin over cold water; soften for 1 minute. Whisk in the yolks and sugar. Set over a saucepan with simmering water. Cook, whisking constantly, until a thermometer inserted 2 inches into egg mixture reads 160°. Remove bowl from pan; beat eggs until cool and thickened (about 5 minutes.) Beat in the pumpkin and spices. Chill pumpkin mixture, covered, until cool but not set (about 1 hour.) In a bowl beat cream and vanilla until stiff peaks just form; fold into pumpkin mixture. Coarsely crush 2 cookies into each of 6 stemmed serving glasses. Transfer pumpkin mixture into pastry like bag; pipe over the cookie layer. Chill for at least 3 hours, or overnight, uncovered, if chilling longer than 3 hours, loosely cover each glass.) Before serving, garnish with remaining cookies, one per glass (whole.)

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¾ cup graham crackers, crushed
½ cup finely chopped pecans
¼ cup firmly packed light brown sugar
¼ cup sugar
½ stick melted butter, cooled


1½ cups solid packed pumpkin
3 large eggs
1½ tsps. cinnamon
½ tsp. nutmeg
½ tsp. ground ginger
½ tsp. salt
½ cup firmly packed light brown sugar
3 pkgs. (8 oz.) cream cheese, cut in bits to soften
½ cup sugar
2 tbsps. heavy cream
1 tbsp. corn starch
1 tsp. vanilla
1 tbsp. bourbon


2 cups sour cream
2 tbsps. sugar
1 tbsp. bourbon
16 pecan halves


Combine crackers, pecans, sugars; stir in butter. Press into bottom and ½ inch up sides of 9 inch spring form pan. Chill for 1 hour.


Whip together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar, in a large bowl with a mixer, cream the cream cheese and sugar together. Beat in the cream, cornstarch, vanilla, bourbon and pumpkin mixture. Pour into the crust. Preheat oven to 350°. Bake on middle rack for 50-55 minutes, until center is set. Remove from oven and cool, in pan, for 5 minutes.


Whip together sour cream, sugar and bourbon; spread over cake (still warm.) Bake an additional 5 minutes. Remove from oven and cool, in pan, on wire rack. Cover and chill overnight. Remove pan sides. Garnish with pecans.

HOT dishes


1 lb. ground beef
1 lb. spaghetti
1 packet Taco seasoning mix
8 oz. jar taco sauce
1 can mushrooms
2 cups spaghetti sauce
2 cups shredded mozzarella
Sour cream
Tortilla chips

Brown the meat and drain off grease. Cook spaghetti per directions on package. Add taco seasoning, sauce, mushrooms and spaghetti sauce to meat; stir. Combine meat mixture with spaghetti and pour into a 9x13" pan. Sprinkle cheese on top; cover with foil and bake at 400° until the cheese is melted. When ready to serve, spread some sour cream over the top and sprinkle on some crumbled tortilla chips.


1 pkg. refrigerator crescent rolls
1 lb. sausage, browned and drained
1 cup shredded cheddar cheese
1 cup frozen hash browns
4 eggs
½ cup milk

Press rolls, side by side, in bottom of a lightly greased jelly roll pan and slightly up the sides. Sprinkle on the meat, cheese and hash browns. Mix eggs and milk together and pour over the top. Bake at 325° for 20 minutes.


P-Potatoes: 4 sliced
R-Rice: ¾ cup converted or regular long grain rice (no instant)
O-Onion: 1 chopped, or sliced into rings.
M-Meat: 1 lb. ground meat, browned and drained.
P-Peppers: 1 green or red, chopped.
T-Tomatoes: 1 large can tomatoes, undrained.

Layer ingredients, in order given, in bottom of a crockpot or casserole dish, seasoning between each layer as desired. Cook in crockpot on low for 7-8 hours, or high for 4-5 hours. Or, cook in oven at 375° for 1 hour. You could omit the peppers and substitute with some sliced mushrooms.


2½-3 lbs. broiler fryer, cut and skinned
¼ cup vegetable oil
¼ tsp. salt
¼ tsp. pepper
½ cup chopped onions
¼ cup chopped celery
1 cup whole berry cranberry sauce
½ cup ketchup
1 tbsp. brown sugar
2 tbsps. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. red wine vinegar

Brown the chicken pieces in oil in a skillet: drain. Arrange chicken in a lightly greased 11x7x1½" dish. Season chicken with salt and pepper. Cook onion and celery in skillet until tender, stirring often. Stir in the cranberry sauce; add remainder of ingredients and bring to a boil; remove from heat. Spread the mixture over the chicken. Bake at 325° for 1 hour, basting every 15 minutes.

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(from The Pines restaurant)

2 tbsps. shortening
1 clove garlic
1 onion, chopped
1½ lbs. ground beef
1 can tomato soup
6 oz. can tomato paste
8 oz. can tomato sauce
3 bay leaves
½ cup celery, diced fine
1/3 cup green pepper, diced fine
¾ tsp. salt
1 tsp. dried basil
4 oz. can mushroom chunks

Sauté the garlic and onion in the shortening. Add ground beef and brown, but don't drain. Stir in the remainder of ingredients; let simmer for 1½ hours.


1 cup flour
½ tsp. salt
¼ tsp. baking powder
2½ tbsps. milk
¼ tsp. soft margarine
1 egg

Make a well in center of flour. Mix in remaining ingredients until well blended. Roll out dough and let dry for 20 minutes. Cut into strips and let dry 20 minutes.


½ lb. ground beef
2 cups water
1 can stewed tomatoes
10 oz. pkg. frozen mixed vegetables
8 oz. can tomato sauce
1 envelope onion soup mix
½ tsp. sugar

Brown the meat; drain. Add all ingredients and bring to a boil for 10-15 minutes, until tender. Could also add some noodles, cooked and drained.


New potatoes, chopped
String beans, chopped
Carrots, chopped
Onions, chopped

Put vegetables in a large pot cover with water; add pieces of ham or bacon; season with salt and pepper. Bring mixture to a boil and cook until vegetables are tender. Serve over crumbled cornbread.


1 lb. crab meat
1 egg yolk
1½ tsps. salt
Pepper to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 tbsp. mayonnaise
1 tbsp. chopped parsley
½ tsp. paprika
1 tbsp. butter/margarine, melted
1 cup bread crumbs

Mix all ingredients; form into patties. Put ½ cup butter in a skillet; heat. Fry the patties about 5 minutes per side, until golden brown. Garnish with lemon wedges when serving.


6 sticks butter, melted
Dash of celery salt
1 clove garlic, minced (or more)
Dash of garlic salt
Dash of pepper
1 tsp. real lemon juice
4 small boxes mushrooms, sliced

Put all ingredients in a crockpot. Cook on low, for 1½ hours.


2 lbs. Ground beef
1 pkg. Beef flavored Stovetop Stuffing, dry
1 cup beef broth

Mix ingredients and form into a loaf. Top with 1 can of cream of mushroom (or whatever) soup. Bake at 350°, 1 hour.


1 box Hungry Jack, Creamy Scalloped Potatoes
½ cup Hormel real bacon bits
2 tbsps. sugar
½ tsp. celery seed
½ tsp. pepper
2 2/3 cups boiling water
1 cup milk
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 cup sauerkraut, drained
Red peppers, to taste
Green peppers, to taste

Combine all ingredients, except the sauce packet in the potatoes; place in a 2 quart casserole dish. Bake at 400° for 35-40 minutes. Let stand a few minutes before serving.

Thanksgiving isn't that far away, so I direct you to the latest creations and advice of The Turkey federation either by the internet, email or snail mail.


Iowa Turkey Federation
P0. Box 825
Ames, IA, 50010

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Put some oil in an electric skillet and heat to 325°. Cut pheasant into pieces. Dip each piece into flour; brown in oil and drain, then season to taste. Mix 1 cup dry red burgundy with 1 cup water and pour over pheasant in the skillet. Reduce heat to 250°, cover and cook for 1 hour and 45 minutes. If necessary you can add equal parts of water and wine while cooking, to make a gravy. Remove lid and add some fresh, sliced mushrooms, some sliced and peeled apples (Braeburns) and 2 cans Mandarin oranges, drained. Cover skillet and steam cook for 15 minutes. Serve over wild rice.

Pheasant cooking tips: Instead of skinning the bird while field dressing, leave the skin on by plucking the feathers. Soak the bird in heavy salt water for awhile, then drain and rinse. To freeze just put bird in a solution of mild salt water and freeze in plastic bags or containers.


1 1/3 cups canned, french fried onions
3 cups hot mashed potatoes
1 cup sour cream
¼ cup milk
¼ tsp. garlic powder
1 cup shredded cheddar

Preheat oven to 350°. Combine potatoes, sour cream, milk and garlic powder; mix well. Spoon half of mixture into a 2 qt. baking dish. Sprinkle on 1/3 cup french fried onions and ½ cup cheese. Top with the rest of potatoes. Bake for 30 minutes, until potatoes are hot. Top with the rest of the onions and cheese. Bake additional 5 minutes, until onions are golden brown.

Bars, Bars, Bars,


2 cups oatmeal
1 cup brown sugar
1 tsp. baking soda
1½ cups flour
½ cup coconut
½ tsp. salt
1 cup melted margarine
1 can sweetened condensed milk
1/3 cup peanut butter
1 cup M&M's
1 cup chocolate chips

Combine first 6 ingredients; mix well and add the margarine, stirring just until moist: reserve 1½ cups of crumbs for a topping. Press the rest of the crumbs into bottom of a greased 9x13" pan. Bake at 375° to 12 minutes. Combine the sweetened condensed milk with the peanut butter; spread over baked crust. Sprinkle on the M&M's and chocolate chips. Sprinkle on the reserved crumbs and press down slightly. Bake 15-20 minutes more. Cool the bars before cutting.


16 ozs. Oreos, crushed
1 stick margarine

Combine and press into a 9x13" pan.

1 cup mini chocolate chips
1 can sweetened condensed milk

Combine and melt in microwave. Pour over crust.

1 cup chocolate chips
Nuts to taste

Sprinkle chips over top. Bake at 350° for 15 minutes.

To introduce a, special baking contest at the Johnson County Fair in Iowa City, several 4-H members joined us at The Place in Hiawatha for a fun show.. These kids are good! And they left us several recipes of their own, including these two:


1 stick butter
1 cup sugar
1 cup flour, plus 1 tbsp.
1 can (16 oz.) chocolate syrup
4 eggs
¼ tsp. baking powder
1 tsp. vanilla
1 cup miniature marshmallows
½ cup M&M'S
½ cup chopped peanuts
1/3 cup caramels, melted

Cream the butter with the sugar; add the eggs one at a time; stir in chocolate syrup, vanilla, flour and baking powder. Pour batter onto a pizza pan. Bake at 375° for 20 minutes. Sprinkle on the marshmallows, M&M's and peanuts; let pizza cool. Drizzle the caramel over the top.


16 oz. jar dry roasted peanuts
1 can sweetened condensed milk
12 oz. pkg. peanut butter chips
3 tbsps. butter
1 pkg. mini marshmallows

Put half of the peanuts on bottom of a 9x13" baking dish. In a saucepan, melt sweetened condensed milk, peanut butter chips and butter; stir in marshmallows, but do not melt, pour over the nuts and spread out evenly; top with remaining nuts. Let bars cool before cutting.

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(from Taste of Home)

2 2 crust pastry shells:
2 cups fresh/frozen blueberries
2 cups fresh/frozen raspberries
2 cups fresh/frozen strawberries
2 cups fresh/frozen rhubarb, chopped
4 cups baking apples, peeled and chopped
2 cups sugar
2/3 cup flour
2 tbsps. lemon juice

Thaw any frozen berries. Combine ingredients and put in each pie crust; top with second crust and cut vents. Mix 1 egg yolk with a little water and brush tops of crusts. Bake at 350° for 50-60 minutes.


10 lbs. (5 qts.) tomatoes (10% should be green)
8 hot peppers, seeded
2 large white onions
½ cup white vinegar
2 tbsps. canning salt
½ tbsp. cumin
1 tbsp. oregano
½ tbsp. coriander

Coarsely grind all vegetables. Mix vinegar with spices and canning salt. Put veggies and spices in a kettle; cover and bring to a boil for 5 minutes, stirring frequently. Reduce heat to simmer for 20 minutes. Put in sterilized jars. Process for 35 minutes in boiling water bath.


¾ cup sugar
1 cup unsifted all purpose flour
2 tsp. baking powder
¼ tsp. salt
½ cup butter
1 oz. baking chocolate, unsweetened
½ cup milk
1 tsp. vanilla
½ cup sugar
½ cup packed light brown sugar
¼ cup Hershey's cocoa
1 cup strong, hot coffee (can use hot water)

Combine ¾ cup sugar with flour, baking powder and salt. Melt butter with chocolate in a small saucepan. Add dry ingredients with milk and vanilla; beat until smooth. Pour into an 8 or 9 inch square pan. Combine ½ cup sugar, brown sugar and cocoa in a small bowl: sprinkle evenly over the batter. Pour the coffee on top, but do not stir. Bake at 350° for 40 minutes until center is almost set. Serve warm with ice cream.


1 graham cracker pie crust (6 oz.)
1 can apple pie filling
8 ozs. whipped topping
½ tsp. cinnamon
½ cup chopped nuts

Fold pie filling, whipped topping, cinnamon and nuts together: spoon into the crust, mounding toward the center. Cover pie with plastic wrap. Freeze, and keep frozen until just before serving.


2 large ripe tomatoes, diced
2 scallions, sliced
1 jalapeno pepper, seeded and minced
2 garlic cloves, chopped
2 tbsps. chopped flesh cilantro
1 tbsp. lime juice
1 tsp. salt
1 tsp. tobasco
Tortilla chips

In a medium bowl, combine all ingredients except chips. Serve with chips.


1 lb. linguine or rotini, cooked
1 can jumbo, pitted olives, sliced and drained
2 sweet red pepper, sliced in julienne strips
2 green peppers, sliced in julienne strips
1 pt. cherry tomatoes
1 bunch green onions, chopped
½ lb. Feta cheese, crumbled


2 tsps. dried basil
2 tsps. oregano
2 tsps. dill weed
1 tsp. pepper
2 tsps. salt
1 cup olive oil
1/3 cup red wine vinegar
2 cloves minced garlic
1 green onion chopped
3 tbsps. dijon mustard

Combine dressing ingredients; toss with veggies and cheese; let marinate in refrigerator. You could also add 2 jars of marinated artichokes, drained.

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4 medium tomatoes, peeled and chopped
½ cup chopped onions
½ cup chopped celery
¼ cup chopped green pepper
¼ cup vegetable oil
1 tbsp. vinegar
1-2 tbsps. sugar
¼ tsp. salt and pepper
2-3 tbsps. chopped, seeded green chilis

Combine ingredients. Refrigerate. Makes 2 quarts.

From Jan Temple and Janet Martin


Mix together ½ cup peanut butter, 1 tbsp. honey, and ½ cup nonfat dry milk. Use about ½ tsp. dough for each bee: shape dough into a rounded rectangle (like the body of a bee.) Dip a wooden toothpick into powdered cocoa, and press gently across the top of the bees to make stripes. Stick almond slices into the sides to form wings.


In a blender combine ½ cup orange juice with 1 cup frozen peaches and 1 cup peach or tangerine flavored yogurt; blend until smooth. Pour into a tall glass and garnish with black licorice.

GOOEY FUN: (adapted from Parents Magazine):


In a plastic container, mix ½ cup cornstarch with ¼ cup water; pour into your hand and let it run through your fingers. Squeeze your hand into a fist and watch what happens!


In a plastic bowl, mix ¼ cup glue and ¼ cup water. In a separate bowl mix ½ tsp. borax powder with ½ cup water. Slowly pour the first mixture into the second. Scoop the Gloop out of the water and knead it in your hands until it becomes dry enough to play with.

For fun holiday activities; check out this web site:

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