My Great Recipes Collection

Great Recipes From the Past

Sicilian Sweet and Sour Pumpkin

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This recipe for Sicilian Sweet and Sour Pumpkin comes from my personal collection of recipes. I think this version probably came from an old edition of Cooking Light or Vegetarian Times, though I can’t be sure.

It’s a nice twist on pumpkin, that’s for sure, and would work well with most any winter squash.

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Sicilian Sweet and Sour Pumpkin

Course Side Dish

Ingredients

  • 2 pounds pumpkin baked and cubed
  • 1 1/2 cups vegetable stock
  • 2 onions thinly sliced
  • 6 tablespoons sugar
  • 2/3 cup red wine vinegar
  • 1/2 cup fresh mint chopped

Instructions

  1. Cook onions in 1 cup stock until tender. 

  2. When most of the liquid has evaporated, sprinkle the onions with sugar and cook until onions begin to caramelize.

  3. Add vinegar, and remaining stock, and continue cooking until onions are deep brown but not burned.

  4. Toss pumpkin cubes with onion and stir to coat.

  5. Sprinkle with coarsely chopped mint and serve hot.

Date Nut Cookies

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The request for these Date Nut Cookies comes from reader Darlene. Looks like these would be a lovely Christmas cookie.

Sadly, Darlene lost all of her collection in the Katrina hurricane. She said that after the collection was under water, it turned into one solid block of recipe cards that could not be separated. The collection I got at the thrift store had some cards sticking together, but definitely not that bad.

Darlene also asked for Shortbread Squares!

Date Nut Cookies My Great Recipes

Using only a few ingredients make these crunchy cookies easy to put together. There is also very little clean-up.  These cookies can be frozen if packed airtight.

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Date Nut Cookies

Course Cookies
Keyword Date, Nuts

Ingredients

  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 1/4 cup all purpose flour
  • 2/3 cup dates pitted and finely snipped
  • 1/2 cup walnuts chopped

Instructions

  1. Cream butter, powdered sugar, and vanilla until blended. With hands, work in flour, dates, and nuts.

  2. Shape into 1-inch balls. Arrange close together (cookies do not spread) on buttered cookie sheets.

  3. Bake at 300 (above center of oven to avoid excessive browning on bottom) for 20 minutes or until golden brown.

  4. Remove from sheets. Roll in additional powdered sugar while still warm. Cool on wire racks. Store airtight.

Date Nut Cookies My Great Recipes

Shortbread Squares

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The request for these Shortbread Squares comes from reader Darlene who asked for “Shortbread Cookies.” These are as close as I can get! Looks like these would be a lovely Christmas cookie, too.

Sadly, Darlene lost all of her collection in the Katrina hurricane. She said that after the collection was under water, it turned into one solid block of recipe cards that could not be separated. The collection I got at the thrift store had some cards sticking together, but definitely not that bad.

Darlene also asked for Date Nut Cookies!

These bite-sized cookies are very easy to make and can be made well ahead. They keep their flavor and texture if stored airtight in a cool place. They are not oversweet and almost melt in the mouth.

Good served with tea or coffee, and with fruit, frozen desserts, and many light desserts.

Shortbread Squares My Great Recipes

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Shortbread Squares


Course Cookies
Keyword shortbread

Ingredients

  • 2 cups butter
  • 1 cup sugar
  • 4 cups plus 2 tablespoons all purpose flour
  • colored, coarse, granulated sugar

Instructions

  1. Butter a 13x9 baking pan and set aside. Preheat oven to 275.

  2. Cream together butter and sugar by hand or with mixture until creamy and smooth.

  3. Add flour all at once. Mix with hands or spoon until ingredients are well blended. Turn mixture into prepared pan.

  4. Cover with waxed paper. Evenly spread dough by pressing on paper with palms of hands. Remove paper. Prick top of dough closely with fork.

  5. Bake on center shelf at 275 for 1 1/2 hours. Turn off heat. Remove pan from oven.

  6. Cut at once into 1-inch squares. Return pan to oven. Close door. Remove pan when oven is cool.

  7. Sprinkle squares with colored sugar. Store in pan, wrapped airtight in foil, or remove squares and place in airtight containers.

Have all ingredients at room temperature. You can use powered sugar, if you like, instead of the colored granulated sugar. A variety of colors can be used for the granulated sugar. Several colors are often available packed together in glass vials. They enhance plain puddings and fruit when sprinkled on top.

Shortbread Squares My Great Recipes

 

 

Carrot-Apple Mincemeat Pie

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Here’s a hearty and savory pie from My Great Recipes – Carrot-Apple Mincemeat Pie. The recipe for the Carrot Apple Mincemeat was requested by reader Patricia. It sounds perfect for an autumn harvest dinner!

As versatile as zucchini and more nutritious, carrots can be used in many ways, even in this delicious and inexpensive mincemeat. For a vegetarian pie filling, substitute 1/2 cup butter or margarine for the suet. Note that this makes 6 pints mincemeat for canning (the pie recipe is also included in the card and below.)

Carrot Apple Mincemeat My Great Recipes

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Carrot Apple Mincemeat Pie

Course Main Course
Keyword Mincemeat

Ingredients

For the mincemeat

  • 1 orange
  • 1 lemon
  • 4 cups carrot peeled and ground
  • 4 cups tart apples peeled and cored
  • 1 cup ground beef suet
  • 1 1/2 cups brown sugar packed
  • 1 cup granulated sugar
  • 1 15 ounce package raisins
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon cloves
  • 1 1/2 teaspoon allspice
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 cups apple juice
  • 1 cup apple cider

For the Pie

  • 1 8-inch pie pastry
  • 1-2 tablespoons brandy
  • 1/4 cup raisins
  • 1 tablespoon butter

Instructions

For 6 pints mincemeat

  1. Quarter orange and lemon. Remove seeds. Force fruit and rind through food grinder.

  2. Put in kettle or Dutch oven with carrots, apples, suet, sugars, raisins, salt, spices, apple juice, and cider.

  3. Bring to a boil. Simmer, uncovered, stirring frequently, for 1 1/4 hours or until thick.

  4. Pack into hot sterilized pint jars and seal. Process in boiling water bath for 25 minutes.

  5. Remove to cloth-covered tray. Complete seals if necessary. Cover with another cloth and let stand until cold.

For one Carrot-Apple Mincemeat Pie

  1. Line an 8-inch pie pan with pastry. 

  2. Use 1 pint mincemeat and (if desired) sprinkle with brandy. 

  3. Sprinkle with raisins and dot with butter. 

  4. Add top crust, and bake at 425 for 25 minutes or until well browned. Serve slightly warm or cool.

Carrot Apple Mincemeat My Great Recipes

Easy Apple Dumplings

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This recipe for Easy Apple Dumplings sounds delicious – like mini apple pies.

Reader Ron politely requested this recipe for Easy Apple Dumplings twice. So finally I had time to jump into My Great Recipes and get this uploaded for you!

A batter topping bakes around apples in individual custard cups to make an easy-to-prepare version of an old family favorite.

Easy Apple Dumplings My Great Recipes

 

Easy Apple Dumplings My Great Recipes