Ingredient:
- 3 large acorn squash
- 1 cup water
- 6 tablespoons butter, melted
- 1 teaspoon lemon juice
- 3/4 teaspoon cinnamon
- 1/3 cup brown sugar, firmly packed
- 2-1/2 medium Granny Smith apples, peeled, cored, chopped
- 1/2 cup chopped pecans
Direction:
Heat oven to 350F. Place squash (cut in half and seeded) cut side down in two 12"e x 8" pans with approximately 1/2 water in bottom. Bake 30 minutes, Meanwhile, mix butter, juice, sugar with chopped apples. Divide mixture evenly among soft squash and return to oven for 30 minutes, or until tender. Sprinkle with pecans.
Yield: 6 servings
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |