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Pumpkin Dutch Apple Pie

Tried and True

Who: First Lutheran Church of Paxton
Cost: $10, plus $4 shipping
Details: soft-backed, comb-bound
Pages of recipes: 268
Send checks to: Barbara Gillaspie, 304 Stockholm Road, Paxton, IL 60957.

Photo by Catrina McCulley Wagner

Pumpkin Dutch Apple Pie (above)

  • 1 9-inch pie shell with high fluted edge.
  • 2 med. green apples, peeled and thinly sliced
  • 1/4 C. sugar
  • 2 tsp. flour
  • 1 tsp. lemon juice
  • 1/4 tsp. ground cinnamon
  • 2 eggs, slightly beaten
  • 1-1/2 C. canned pumpkin
  • 1 C. evaporated milk
  • 1/2 C. sugar
  • 2 T. melted butter
  • 3/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/2 C. flour
  • 5 T. sugar
  • 3 T. softened butter
  • 1/3 C. chopped walnuts

Toss apples with sugar, 2 tsp. flour, lemon juice and 1/4 tsp. cinnamon in a medium bowl. Pour mixture in the pie shell. Next combine eggs, pumpkin, evaporated milk, 1/2 C. sugar 2 T. melted butter, 3/4 tsp. cinnamon, nutmeg and salt in a medium bowl. Pour over apple layer. Bake in a preheated 375° oven for 30 minutes. Meanwhile, combine flour, 5 T. sugar, 3 T. butter and chopped walnuts together with a pastry blender until crumbly. When pie comes out of the oven, sprinkle with crumb topping and bake for an additional 20 minutes or until custard is set. Cool on a wire rack.

 

 

Apricot Salad

  • 1 pkg. orange Jell-O
  • 1 C. boiling water
  • 1 C. apricot nectar
  • 3-oz. cream cheese
  • 9-oz. crushed pineapple
  • 1/4 C. chopped walnuts

Dissolve Jell-O in boiling water and add apricot nectar. Pour into a flat dish and chill until firm. Blend softened cream cheese with pineapple and spread over Jell-O. Sprinkle walnuts over the top and chill. Cut into squares and serve.

     

Gourmet Spinach Soup

  • 5 T. unsalted butter
  • 1/4 lb. fresh mushrooms, diced
  • 1 scallion, chopped
  • 5 T. flour
  • 2 C. chicken broth
  • 2 C. milk
  • 1/2 tsp. salt, opt.
  • Black pepper
  • Ground nutmeg, opt.
  • 4-oz. cream cheese, cubed
  • 1 C. Swiss cheese, grated
  • 3/4 lb. fresh spinach, washed, trimmed, cooked and chopped

Melt the butter in a large saucepan. Slowly sauté the mushrooms and scallions in butter until tender. Add flour and stir just until flour thickens, a couple of minutes. Whisk in the chicken broth, then milk, stirring until thickened. Add salt, pepper, nutmeg, cream cheese and Swiss cheese. Stir until melted, and then stir in spinach. Heat and stir very gently. Season to taste. Serve hot. Makes 4-6 servings.

 

Pumpkin Trifle

  • 1 (14-1/2-oz.) pkg. gingerbread
  • cake mix
  • 1-1/4 C. water
  • 1 egg
  • 4 C. cold fat free milk
  • 4 pkg. (1-oz.) sugar free instant
  • butterscotch pudding
  • 1 (15-oz.) can solid packed pumpkin
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1 (12-oz.) ctn. reduced fat whipped topping, thawed

In a mixing bowl, combine the cake mix, water and egg. Mix well. Pour into an 8-inch square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble cake. Reserve 1/4 C. crumbs for garnish. In another bowl, whisk milk and pudding together for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir
in pumpkin and spices; mix well. In a trifle bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Makes 18 servings.

     

Holiday Yam Bake

Camper’s Delights

Who: Camp Courage of Jacksonville, Ill.
Cost: $10, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 151
Send checks to: Ella White, 1396 Orleans Road, Jacksonville, IL 62650.

Photo by Catrina McCulley Wagner

Hot Carmel Dip

  • 1/2 C. margarine
  • 1 can eagle brand milk
  • 2 C. light brown sugar
  • 3/4 C. Karo syrup
  • Pinch of salt

Melt margarine in the microwave. Add the milk, brown sugar, syrup and salt; mix well. Heat until sugar is dissolved and mixture is creamy. Serve with sliced apples.

 

 

Layered Pecan Pie

  • 1-(8-oz.) pkg. cream cheese at room temperature
  • 1 egg
  • 1/3 C. sugar
  • 1/2 tsp. vanilla
  • 1 9-inch unbaked pie crust
  • 1 C. pecan halves
  • 2 eggs
  • 1/4 C. sugar
  • 2/3 C. dark corn syrup
  • 1/4 tsp. vanilla

Beat cream cheese, 1 egg, 1/3 C. sugar and 1/2 tsp. vanilla together until creamy and smooth. Spread this mixture in the bottom of the pie shell. Spread the pecan halves over the cream cheese layer. Beat 2 eggs, 1/4 C. sugar, corn syrup and 1/4 tsp. vanilla together. Spread evenly over pecans. Bake at 375° for 45 minutes.

     

Layer Cookies

  • 1 stick butter
  • 1-1/2 C. graham crackers, crushed
  • 1 can sweetened condensed milk
  • 8 Hershey bars
  • 1 C. coconut
  • 1 C. nuts, chopped

Preheat oven to 350°. Melt butter in a 9x13-inch pan. Spread graham cracker crumbs over the butter evenly. Sprinkle coconut over crust, then sprinkle nuts over the coconut. Pour a can of sweetened condensed milk evenly over the top. Bake for 20 minutes. Take out of the oven and place Hershey bars on top and spread evenly as they melt. Let cool and set.

 

 

Holiday Yam Bake (above)

  • 1 (40-oz.) can yams
  • 1 (8-oz.) can crushed pineapple and
  • juice or raisins
  • 2 T. light brown sugar
  • 2 T. butter or margarine, melted
  • 3 T. chopped pecans
  • 3/4 C. miniature marshmallows

Drain yams; pour into a bowl and mash well. Drain pineapple, reserving juice. Add juice to the yams. Add sugar and butter and beat well. Stir in pineapple and pecans. Coat the inside of a 1-1/2 quart casserole pan with nonstick cooking spray. Pour mixture into the casserole dish and bake for 20 minutes at 350° Sprinkle with marshmallows and bake for an additional 10 minutes. Serves 8.

How to submit recipes:

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