Classic Corn Bread

This is my favorite recipe for corn bread. I make it every Thanksgiving, and my brother-in-law, Jack, looks forward to it every year. It’s flavorful and moist, and a definite crowd pleaser. Enjoy!

Classic Corn Bread

Ingredients:

2/3 Cup Butter or Margarine
1 Cup Sugar
3 Eggs
1 2/3 Cups Milk
2 1/3 Cups All Purpose Flour
1 Cup Corn Meal
4 1/2 Teaspoons Baking Powder
1 Teaspoon Salt

Directions:

Preheat oven to 400 degrees. Grease a 13-inch x 9-inch baking pan.

In a mixing bowl, cream butter and sugar.

Combine the eggs and milk.

Combine flour, cornmeal, baking powder, and salt;
add to creamed mixture alternately with egg mixture.

Pour into greased baking pan. Bake for 22-27 minutes or until a toothpick
inserted near the center comes out clean.

Cut into squares. Makes 12-15 servings.

Pumpkin Raisin & Ginger Cookies

I have been making these cookies for the last several years, and they are a big hit in our family.  I’ve made note of my personal variations, but you can make them according to the original recipe, if you like.  I make half of the recipe with raisins, and half with chocolate morsels, for those like my daughter-in-law, Amy, who aren’t raisin fans.  The cinnamon-sugar coating is awesome!

Pumpkin Raisin & Ginger Cookies

1 14-oz. pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
½ cup cinnamon-covered raisins or plain raisins  (I use plain)
¼ cup chopped crystallized ginger (I use ¼ teaspoon ground ginger)
½ cup margarine or butter, melted
1 egg
¼ cup sugar
1 teaspoon cinnamon

Heat oven to 350 degrees.

In large bowl, combine quick bread mix, raisins, and ginger; mix well.
Add margarine and egg; stir until dry particles are moistened.
(Mixture may be crumbly.)

In small bowl, combine sugar and cinnamon; mix well.
Shape dough into 1½ inch balls; roll in cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 12 to 15 minutes, or until cookies are set.
Remove from cookie sheets.

Makes 20-25 cookies.

Fall Baking

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It’s that time of year! Here are a few of our favorite Autumn baking recipes we’d like to recommend.

Great Pumpkin Cookies

This is a very old cookie recipe that I began baking for my kids when they were very young. It’s one of my favorites from my autumn baking collection. We always like to decorate these cookies with candy corn and cookie icing. Be creative!

2 Cups Flour

1 Cup Quick or Old Fashioned Oats, uncooked
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter or Margarine, softened
1 Cup Brown Sugar, firmly packed
1 Cup Granulated Sugar
1 Egg, slightly beaten
1 Teaspoon Vanilla Extract
1 Cup Pumpkin
1 Cup Chocolate Morsels
Assorted Icings or Peanut Butter
Assorted Candies, Raisins, or Nuts

Preheat oven to 350 degrees.

Combine flour, oats, baking soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

For each cookie, drop ¼ cup dough onto lightly greased cookie sheet;
spread into pumpkin shape, using a thin metal spatula.
Add a bit more dough to form stem.

Bake about 20 minutes, until cookies are firm and lightly browned.
Remove from cookie sheets; cool on racks.
Decorate using icing or peanut butter to affix assorted candies, raisins, or nuts.

Makes about 18 large cookies.

Variation: Substitute 1 cup raisins for the chocolate morsels.

This recipe is my mother’s, and has been in our family for more than 50 years.  It has five spices, and is perfect for those of us who like a well-seasoned pie.  I make it often for my family, especially for my son, John, who loves to eat it all year round!

Mom Farro’s Pumpkin Pie

Unbaked 9-inch Pie Shell
1 cup Sugar
½ teaspoon Salt
1½  teaspoons Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Nutmeg
½ teaspoon Allspice
½ teaspoon Ground Cloves
1 can (15 oz.) Pumpkin (Plain)
1 can (12 oz.) Evaporated Milk
2 Eggs, well beaten
Preheat oven to 425 degrees.

Whisk together sugar, salt, and spices.  Add pumpkin, milk, and eggs.  Beat with whisk till smooth.  Pour into shell.

Bake for 15 minutes.  REDUCE HEAT to 350 degrees and bake for 35 more minutes, or until custard is set.

Let pie cool (about 2 hours), and then serve or refrigerate.  Enjoy!

I have been making these cookies for the last several years, and they are a big hit in our family.  I’ve made note of my personal variations, but you can make them according to the original recipe, if you like.  I make half of the recipe with raisins, and half with chocolate morsels, for those like my daughter-in-law, Amy, who aren’t raisin fans.  The cinnamon-sugar coating is awesome!

Pumpkin Raisin & Ginger Cookies

1 14-oz. pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
½ cup cinnamon-covered raisins or plain raisins  (I use plain)
¼ cup chopped crystallized ginger (I use ¼ teaspoon ground ginger)
½ cup margarine or butter, melted
1 egg
¼ cup sugar
1 teaspoon cinnamon

Heat oven to 350 degrees.

In large bowl, combine quick bread mix, raisins, and ginger; mix well.
Add margarine and egg; stir until dry particles are moistened.
(Mixture may be crumbly.)

In small bowl, combine sugar and cinnamon; mix well.
Shape dough into 1½ inch balls; roll in cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 12 to 15 minutes, or until cookies are set.
Remove from cookie sheets.

Makes 20-25 cookies.

This is a recipe that I got from my sister, Janet, which she highly recommends. She’s got good taste, so I’m taking her at her word and posting it here. Enjoy!

Ted’s Pumpkin Bread

½ cup Vegetable Oil
2 Eggs
1/3 cup Water
1 cup canned Pumpkin
1 2/3 cup Flour
1 ¼ cup Sugar
1 teaspoon Baking Soda
½ teaspoon Nutmeg
¼ teaspoon Salt
½ teaspoon Cinnamon
½ cup chopped Nuts

Preheat oven to 350 degrees. Combine oil, eggs, water, and pumpkin.
Sift dry ingredients together. Gradually beat dry ingredients into pumpkin mixture. Add nuts.

Pour into greased, floured loaf pans (4” x 8”) – fill approximately half full.
For mini-loaves, makes 2-3 loaves. Bake 70-75 minutes (45-50 minutes for mini-loaves) or until done when tested.

This is an old recipe that my husband and sons requested often while my boys were growing up. It has the perfect mix of spices, and it’s incredibly moist and flavorful. I always add raisins to please my family, but you can use nuts or chocolate chips.

Pumpkin Raisin Bread

1/3 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 cup Pumpkin
1/3 cup Water
1½ + 1/6 cups Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
¼ teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Cloves
½ cup Raisins (or nuts or chocolate chips)

Preheat oven to 350 degrees. Grease one 9-inch loaf pan.

Mix butter or margarine and sugar in large bowl. Add eggs, pumpkin, and water.

Whisk together flour, baking soda, salt, baking powder, cinnamon, and cloves.
Add to pumpkin mixture. Stir in raisins or nuts.

Bake 50-55 minutes. (Check with toothpick.) Cool slightly; loosen from sides of pan.

This apple pie recipe is my own, and it’s always a big hit every year at the Farro Family Thanksgiving Day gathering. It’s especially good when apples are in season. I like to use McIntosh or Macouns.

Joanne’s Apple Crumb Pie

Filling:

9 inch Pie Shell

8 cups of thinly sliced Apples
¾ cup Sugar
¼ cup Flour
½ teaspoon Nutmeg
1 teaspoon Cinnamon
Dash of Salt

Crumb Topping:

¾ cup Flour
6 tablespoons Butter
½ cup Brown Sugar
½ teaspoon Cinnamon
¼ cup Oat Bran (optional)

Preheat oven to 400 degrees.

Filling: Mix together sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate.

Topping: Mix together flour, butter, sugar, cinnamon, and oat bran with pastry blender until crumbly.

Bake 50 minutes. Cover topping loosely with foil during the last 20 or 30 minutes of baking, so that the topping doesn’t burn.

Cool pie before refrigerating, or serve warm.

This recipe is another keeper from my sister, Janet. It’s a favorite of mine because, unlike most apple crisps, this one is layered. I like to use McIntosh apples, but Rome Beauty and Winesap apples are good in this recipe, too.

Layered Apple Crisp

1½ cups Quick Oatmeal
1 cup Light Brown Sugar
½ cup melted Butter
½ teaspoon Cinnamon
4 Apples (2 lbs.), pared and thinly sliced

Preheat oven to 350 degrees.

Place half of apples in buttered 2-quart casserole.

Sprinkle half of topping, then make second layer.

Bake at 350 degrees for 25 minutes, or until tender.

Serve warm, and top with ice cream, if desired.

This is a wonderful recipe that my sister, Janet, gave me many years ago.  This bread is moist, without being oily.  My husband, Joe, doesn’t like nuts, so I make it with raisins instead. Either way, it’s a fabulous bread!

Janet’s Zucchini Bread

3 Eggs
2 cups Sugar
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 cup Oil
1 teaspoon Vanilla
2 cups grated Zucchini (2 medium)
1 teaspoon Salt
¼ teaspoon Baking Powder
3 cups Flour
1 cup chopped Nuts (optional)

Preheat oven to 350 degrees.
Beat eggs until foamy.  Add in the rest of the ingredients, flour and nuts last.
Grease pans.  Turn into 9×5” loaf pan, or two smaller pans.
Bake 1½ hours for large loaf, 1¼ hours for smaller loaves.
Remove from pans and cool on rack.

Note:  I have made these as muffins and baked them at 400 degrees for about 20 minutes.  (Makes 18.)


Great Pumpkin Cookies

This is a very old cookie recipe that I began baking for my kids when they were very young. It’s one of my favorites from my autumn baking collection. We always like to decorate these cookies with candy corn and cookie icing. Be creative!

Great Pumpkin Cookies

2 Cups Flour
1 Cup Quick or Old Fashioned Oats, uncooked
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter or Margarine, softened
1 Cup Brown Sugar, firmly packed
1 Cup Granulated Sugar
1 Egg, slightly beaten
1 Teaspoon Vanilla Extract
1 Cup Pumpkin
1 Cup Chocolate Morsels
Assorted Icings or Peanut Butter
Assorted Candies, Raisins, or Nuts

Preheat oven to 350 degrees.

Combine flour, oats, baking soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

For each cookie, drop ¼ cup dough onto lightly greased cookie sheet;
spread into pumpkin shape, using a thin metal spatula.
Add a bit more dough to form stem.

Bake about 20 minutes, until cookies are firm and lightly browned.
Remove from cookie sheets; cool on racks.
Decorate using icing or peanut butter to affix assorted candies, raisins, or nuts.

Makes about 18 large cookies.

Variation: Substitute 1 cup raisins for the chocolate morsels.

Italian White Bean Soup

This is a soup that I like to make during the winter season for my family. It’s flavorful and full of wholesome goodness. Sprinkle it with grated Parmesan cheese, and it’s especially delicious!

Italian White Bean Soup

1 Tablespoon Vegetable Oil
1 Onion, chopped
1 Stalk Celery
4 Garlic Cloves, minced
2-16 oz. Cans Navy Beans (or other white beans), rinsed and drained
1-14 oz. Can Chicken Broth
1/8 Teaspoon Ground Black Pepper
2 Cups Water
1-10 oz. Package of Frozen Spinach, thawed (use ½ pkg. if you prefer less)
½ Cup Cooked Macaroni (soup macaroni works best)
Grated Parmesan Cheese

Heat oil in large saucepan. Cook onion and celery in oil for 5 minutes, or until tender.
Add garlic, and cook for about one minute, stirring constantly.
Stir in beans, chicken broth, pepper, and 2 cups water. Bring to a boil and reduce heat.
Simmer for 15 minutes.

With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup, and set aside.
In blender at low speed, blend remaining soup in small batches until smooth.
Once blended, pour back into saucepan and stir in reserved beans.

Bring to a boil, stirring occasionally. Stir in spinach and cook for a few minutes.
Remove from heat and serve with grated Parmesan cheese.

Slow Cooker Pulled Pork

This is my favorite way to make pulled pork for my family. It comes out juicy, tender, and flavorful. My son, John, insists that it tastes better than most restaurant versions. Use the barbecue sauce that your family likes best!

Slow Cooker Pulled Pork

1 Five-Pound Pork Butt Roast
1 14-oz. Can of Beef Broth
Salt and Pepper to taste
Barbecue Sauce (I use KC Masterpiece “Hickory Brown Sugar” Barbecue Sauce)
Rolls, Buns, or other Bread

Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker.
Pour the broth over the meat.

Turn the slow cooker to “LOW,” and cover. Cook for 6-8 hours, or until the roast is fork tender. (Note: You can cook the roast on the “HIGH” setting for 4-5 hours in the slow cooker.)

Transfer the cooked roast to a cutting board. Pull the meat off the bone with a fork. Shred to the desired consistency.

Mix thoroughly with barbecue sauce and serve warm on rolls, buns, or bread of choice.

Chocolate Raspberry Birthday Cake

This is the cake that my daughter-in-law, Amy, likes me to make for her birthday. I make it in two heart-shaped nonstick pans that I bought many years ago. It’s a two-layer cake that is easy to make, and you can put it together very quickly. Best of all, it’s incredibly moist and delicious. It has proven to be a major crowd-pleaser. Enjoy!

Chocolate Raspberry Birthday Cake

Duncan Hines Moist Deluxe Devil’s Food Cake Mix (18.25 ozs.)
Duncan Hines Chocolate Whipped Frosting (16.2 ozs.)
Solo Raspberry Cake and Pastry Filling (12 ozs.)
Cake Mate Candy Cake Decorations
2 – 9-inch Heart-Shaped Nonstick Cake Pans

Bake cake according to package directions.

After layers cool completely, spread the raspberry filling on top of the bottom layer.

Cover with top layer, and frost all sides of cake liberally.

Place decorations on frosted cake. Serve at room temperature.

Serves 6-8 people.

Seasoned Grilled Lamb Chops

This is my favorite way to prepare lamb. I use Round Bone or Blade Bone Lamb Chops for this dish, and they are relatively inexpensive, compared to other cuts of lamb. Try my combination of seasonings and see what you think!

Seasoned Grilled Lamb Chops

Lamb Chops
Salt
Black Pepper
Garlic Powder
Paprika

Sprinkle both sides of chops with seasonings, and press lightly into meat.

Cook on grill until slightly crispy on the outside, and barely pink on the inside.
(Remember that the meat will continue to cook a bit more after you remove it from the grill.)

Serve warm. Enjoy!

Sensational Grilled Salmon

This is a recipe that my husband, Joe, and I have used for years. We use 6-ounce portions of salmon, but this recipe will work with almost any size portion. Don’t let the combination of flavors put you off—they are magnificent together. Enjoy!

Sensational Grilled Salmon

Salmon Portions
Black Pepper
Brown Sugar
Scallions (snipped)

Sprinkle salmon portions with black pepper, according to taste. Press 1-2 tablespoons of brown sugar onto top of fish. Top with enough snipped scallions to cover.

Place fish on foil or cedar plank. Grill over medium-high heat until fish flakes easily with a fork. Serve warm.