CARROT LYONNAISE - Kelly Neilsen

1 lb. carrots 1 chicken bouillon cube 1/2 c. boiling water 4 tbsp. butter 1-2 med. onion, sliced 1 tbsp. flour 1/4 tsp. salt Dash of pepper 3/4 c. water Pare carrots and slice or cut in julienne strips about 3 x 1/4 inch thick. Dissolve bouillon cube in the 1/2 cup boiling water. Add carrots and cook covered for 10-15 minutes. Don't overcook. Meanwhile, melt butter in skillet. Saute onions until done. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Bring to boil. Simmer 1 minute, stirring gently.

Mini-quiches - Trina Brumble

Ingredients

Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 cup milk

Filling (these amounts can be adjusted to taste)
1 cup shredded Cheddar cheese
3 tablespoons all-purpose flour
1/2 c chopped spinach
2/3 cup sour cream
3 eggs, lightly beaten
6 bacon strips, cooked and crumbled
OR 4 slices diced Canadian bacon
OR cooked & crumbled sausage
1/2 teaspoon salt
pepper to taste

Directions

For regular muffin cups:

1. In a bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter.
2. In a bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350 degrees F for 30 minutes or until eggs are completely set. Makes 12 quiches (I think!).

For mini-muffin cups:

1. In a bowl, whisk the flour, salt, eggs and milk until smooth. Spoon 1 tablespoon of batter onto a hot griddle and spread it out to 3-4" diameter with the back of the spoon. Cook for 1-2 minutes or until top appears dry. Place in a greased mini-muffin cup. Repeat with the remaining batter.
2. In a bowl, combine the filling ingredients. Fill each crepe cup 3/4 full. Bake, uncovered, at 350 degrees F for 20 minutes or until eggs are completely set. Makes 24 mini-quiches.

Herman Cake - Trina Brumble

This is a sweet sourdough coffee cake that we have for breakfast on holidays. The sourdough starter that goes around for Amish Friendship Bread works for this (or let me know if you need some starter).

Herman cake

(OK to use metal utensils while mixing the cake.)

Mix at medium speed:

2 cups Herman

½ tsp salt

2 cups flour

½ tsp baking soda

1 cup sugar

1 tsp baking powder

½ tsp cinnamon

2 eggs

1 cup walnuts

Pour into 9x13 pan, and pour topping over.

Topping

1 Tbsp flour

1 Tbsp cinnamon

½ cup brown sugar

½ cup melted butter

Pour over dough, swish through with a fork. Bake at 350 degrees for 35-40 minutes (test with a toothpick). Remove from oven, poke with a fork. Pour powdered sugar glaze over all.

Powdered sugar glaze

1 cup powdered sugar

2-3 Tbsp milk

½ tsp vanilla

Combine and mix with a wire whisk. Add milk, if needed, to make of drizzling consistency.

Zucchini Soup - Margaret Dyal

Zucchini Soup

1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half-and-half cream
4 slices bacon, cooked until crisp, then crumbled
grated cheddar cheese
sour cream

In a large saucepan cook onions in melted butter until tender.
Add sliced zucchini and chicken broth and bring to a boil. Simmer
until tender (about 15 minutes). Add salt and pepper. Cool slightly.
Pour mixture into blender and puree it. Stir half-and-half cream.
Return to saucepan and reheat, but do not boil. Garnish with grated
cheese, sour cream, and bacon bits. Makes 6 small servings.

Zucchini Pie - Jill Walker

2 c chopped zucchini
2 c peeled and chopped tomatoes
1/2 c chopped onion
1/3 c Parmesan
1 1/2 c cheddar cheese, grated

Put in pie plate.

Mix:
3/4 c Bisquick
3/4 c milk
3 eggs
1/2 t salt
1/2 t pepper

Pour over veggies & cheese. Bake at 30 minutes at 400°

Vegetable Casserole - Jill Walker

1 large pkg Stove Top Stuffing, fixed according to pkg directions
9 c cooked squash (cook to tender crisp & drain)
*can use fresh or frozen vegetables, any variety
2 cans Cream of Mushroom soup
16 oz sour cream
shredded cheese

Butter 9x13 and put 2/3 of stuffing in bottom. Combine soup and sour cream. Mix in vegetables and put over stuffing. Put remaining 1/3 stuffing over. Top with shredded cheese.

Bake at 375° for 30 minutes.

*usually fills 9x13 to over-flowing. Use larger pan or divide between 9x13 and 8x8

Pumpkin Cinnamon Rolls - Kay Bragg

recipe by Jessica Crapo

Dough:
¼ c. Warm Water
2 ½ t. Yeast
1 t. Sugar
½ c. Milk
2 Eggs
1 c. Canned Pumpkin Puree
1/3 c. butter, melted
½ c. Sugar
½ t. Nutmeg
¼ t. Cloves
1 t. Salt
5-6 c. Flour

Filling:
2/3 c. Canned Pumpkin Puree
½ c. Butter, room temperature
1 c. Packed Brown Sugar
2 T. Cinnamon

Cream Cheese Frosting:
4 oz. Cream Cheese, room temperature
3 T. Butter, room temperature
½ t. Vanilla
2-2 ½ c. powdered sugar

Directions:
1.Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth bubbles.
2. In mixer fitted with bread dough hook, combine milk, eggs, pumpkin, butter, and half cup sugar, nutmeg, cloves and salt. Mix until smooth.
3. Add 4 cups of flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about five minutes, adding the rest of the flour half cup at a time. Dough should be smooth and moist but not sticky.
4. Spray bowl with non-stick cooking spray. Place dough in bowl. Cover with wet towel or plastic wrap that is sprayed with non-stick cooking spray. Allow to rise until doubled, about one hour.
5. While dough is rising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about ¼ inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the cinnamon/sugar mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming a long tube. Cut tube with sharp knife about every two inches making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees
9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar and vanilla to make frosting. Spread frosting on warm rolls before serving. Optional: Sprinkle a little nutmeg on top as garnish.

I don’t make the dough by hand. I just put all the dough ingredients in my bread maker and set it on the dough cycle. Then I start with step 5. I also end up with more then 12 rolls so I usually put about 8 in a 9x13 and 6 in a smaller baking pan. I sprinkle cinnamon sugar on top and a tiny bit of nutmeg instead of only nutmeg. They end up HUGE and SO good.