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Pumpkin Walnut Muffins

½ cup unsalted butter
3/4 cup canned solid-pack pumpkin
¼ cup well-shaken buttermilk
2 large eggs
3 tablespoons unsulfured molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup white whole-wheat flour or all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
½ teaspoon salt
¼ teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pitted dates
3/4 cup finely chopped walnuts

Preheat oven to 400. and grease a dozen ½-cup muffin cups.

Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

Makes 12 muffins

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Spinach Souffle

6 ounces cream cheese
4 ounces butter
10 ounces frozen chopped spinach (undrained)
2 cups plain bread crumbs
salt and pepper
Parmesan cheese

Melt butter and cream cheese. Add chopped spinach (uncooked and undrained). Season with salt and pepper.
Add bread crumbs until soggy and place in casserole dish. Top with Parmesan cheese.
Bake at 350 degrees for 15 - 20 minutes.

Recipes Inspired in Grandma's Kitchen

Everyone has something they do well and for me, it's cooking and baking. I can remember when I was about 4 years old sitting on a red stool in my Grandmother's kitchen watching her make Strawberry Jam. I can still see her in my mind as she showed me (as if every 4 year old should know how to make jam) how to tell when the jam was done by the way it dripped off the spoon.

Extra good cooking (and baking) was an everyday occurrence as I was growing up. But without a doubt my sister and 5 brothers were accustomed to good cooking and baking. We all agree the best of the best were the Cinnamon Rolls our Grandmother made, no matter what, every Saturday morning of her life. It was one of those old family recipes that was made with a little bit of this and a little bit of that and flour till it felt right. Some family favorite recipes come from my Great Grandmother, especially the Chili Sauce and Molasses Cookies recipes. Mom was my teacher, giving me many of the basics I use today and so much more. In my family, I guess it just comes naturally. And so it is, I invite you to:

Stroll down Main Street and browse through the restaurants and shops. Cooking has been a passion for me for many years now and I would like to share my adventure of cooking with you. My hope is that you will find recipes that will be to your liking, recipes that could be served at a family outing, when friends come to visit, holiday time or any time of day.

Mary Ellen

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Brie with Praline Sauce

2 cups brown sugar
1/2 pound (1 cup) unsalted butter
2 cups pecans, rough chopped
1/2 cup heavy whipping cream

Large round French Brie

In heavy pot, melt butter and brown sugar over medium high heat. Bring to a boil over medium high heat. Simmer, swishing pot often, (but don't stir) until sauce is dark caramel color (or to "hard ball" stage) Mixture will foam. Keep an eye on it - it will go from perfect to burned quickly (like caramel)

Once color is achieved, remove from heat and slowly stir in cream, being careful - the sauce will pop and possibly run over. Add pecans. Mixture will thicken as it cools.

Reheat slowly over low flame, adding more cream if necessary.

Place a large round French Brie on a platter, surround with salty entertainment-style crackers. Allow to come to room temperature.

Pour hot Praline Sauce over the brie allowing the heat of the sauce to soften the brie. Serve immediately.

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Fried Apples

4 Apples, peeled and cored and sliced into rings or sections

In a cast iron skillet, add:
1/4 C. Water
1/3 C. Butter
1 t. Cinnamon
1/2 t. Nutmeg
1/8 t. Allspice
1/8 t. Cloves
1/8 t. Ginger

Cook until butter is melted.

Add apples, cooking them for ten minutes. Turn them once or twice while cooking.

Mix and sprinkle:
1/3 C. Light Brown Sugar
2 T. Lemon Juice

Sprinkle over apples as you turn them. Gently stir until the sugar and lemon juice cover all the apples. Cover the skillet and remove it from the heat. Let apples sit for 10 minutes and serve.

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