Petawawa Horticultural.com

We are always looking for recipes

There is only one (1) criteria:  The recipe must be from a person(s) residing in Renfrew County.  The older the recipe - the better.

Please e-mail us your recipes at petawawahs@gmail.com

SWEET POTATO PIE RECIPE

From Lois O'Brien

1/3 cup butter or margarine softened

1/2 cup sugar

2 eggs lightly beaten

3/4 cup evaporated milk

2 cups mashed sweet potatoes

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

9 in unbaked pie shell

In a mixing bowl cream butter and sugar,

Add eggs and mix well,

Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt, mix well,

Pour into pie shell,

Bake at 425 degrees for 15 minutes.

Reduce heat to 350 degrees and bake 35 to 40 minutes longer or until pie tests done.

Cool and store in refrigerator.



EASY CRUSTLESS CRANBERRY PIE

From Micheline Thalmann

1 cup all purpose flour,

1 cup white sugar,

1/2 tsp salt

2 cups cranberries (fresh or frozen)

1/2 cup chopped walnuts or pecans

1/2 cup melted butter,

2 eggs,

1/2 tsp almond extract

Preheat oven to 350F

Grease one 9" pie plate

Combine the flour, sugar and salt,

Stir in the cranberries and the walnuts or pecans and toss to coat,

Stir in the butter, beater eggs and almond extract

(If you are using frozen cranberries, the mixture will be very thick)

Spread the batter into the prepared pie plate

Bake at 350F for 40 miutes or until a wooden toothpick inserted near the center comes out clean.

Serve warm with whipped cream of ice cream but it is also great when cold.

CHEESE'N TOMATOE PIE

From Connie Ross

In a bowl mix:

1 cup fresh bread crumbs (approx. 4 slices

2 tbsp butter or margarine

2 tbsp grated cheddar or swiss cheese

In a lightly greased pie plate pat above ingredients and bake at 400F for 10 minutes, cool

Add 2 firm sliced tomatoes (1/4" thick)

In a blender or food processor or bowl make a mixture of:

1/2 tsp honey,

1/4 tsp salt,

1/2 tsp basil,

1/4 tsp pepper

2 green onions finely chopped

1 tbsp butter,

2 eggs beaten,

1 cup milk,

1/2 cup grated cheese

Pour over top of tomatoes

Bake in 375F oven for 20-40 minutes.


DELICIOUS FINN BUN

From Jean Risto 

1 cup butter or margarine softened

1 cup white granulated sugar

Blend together and beat in 2 eggs and 1/2 teaspoon cardamon

Stir 1/4 cup white sugar into 1/2 cup body temperate water and 2 packages regular yeast.  Let stand until foamy and stir into egg mixture.

Heat 2 cups milk to body temperature ( I use the microwave) and blend into egg mixture with 1/2 tsp salt.

Mix in 4 to 5 cups white flour and beat well.  Knead in another 2 to 4 cups flour (knead a little in at a time until it no longer sticks to your hands)

Coat with a little oil or margarine and place in a bowl to rest for about 30 minutes.

Divide dough into 4 quarters and then divide each quarter into 3

Roll each piece into long ropes and braid three at a time into loaves.

Put on parchement-papered cookie sheets and let rise until double in size.

Brush top with beaten egg and sprinkle sugar (coarse sugar is good too)

Bake at 350 F until golden brown - about 15-20 minutes.

Remove to cooling rack and allow to call completely before slicing.

Loaves freeze well.

Thanks you Jean

REALLY REALLY YUMMY PUMPKIN APPLE CRUNCH MUFFINS

In a medium to large bowl mix

2 1/2 cup flour

2 cup sugar

1 tbsp pumpkin pie spice (see recipe below)

1 tsp baking soda

1/2 tsp salt

In a  smaller bowl mix till just blended

2 eggs lightly beaten,

1 cup pumpkin, canned or fresh pureed.

1/2 cup vegetable oil.

Fold in dry ingredients and 2 apples, peeled, cored and diced

Spoon into muffin cups (makes 18)


Topping:

2 tbsp flour

1/4 cup sugar

1/2 tsp cinnamon

Cut in 1 tbsp butter until it resembles coarse crumbs.

sprinkle over top of muffins 

Bale 35-40 minutes in 350F oven.


PUMPKIN PIE SPICE (makes 1/2 cup)

1/3 cup cinnamon

1 tbsp ginger

1 tbsp nutmeg

1/2 tsp cloves (or 3/4 tsp if you really like cloves)

1 1/2 tsp allspice.

Mix together and store in airtight jar for use later.

Thanks Connie

Ireland of a Thousand Welcomes

Old fashion butter cake from the 1920 McCalls' cookbook.

Thanks Irene

ZUCCHINI PIE (can be eaten hot or cold)

Delta Neville,

3 cups zucchini, shredded,

1 cup Bisquick or Teabisk,

1 clove garlic,

1/2 cup chopped onion,

1/2 cup parmesan cheese,

2 tbsp parsley, 

1/2 tsp salt,

1/2 tsp oregano,

1/2 cup vegetable oil,

4 eggs, well beaten,

Mix dry ingredients,

Mix wet ingredients,

Combine the dry and wet ingredients and put in a greased 10 inch pie plate

Bake at 350F for 25 to 30 minutes



CINNAMON MAPLE PUMPKIN SEEDS

Shawna Strathy

1 cup of roasted, unsalted pumpkin seeds,

1 tbsp cinnamon,

1/4 tsp nutmeg,

1 pinch of allspice,

1/4 tsp vanilla extract,

1/2 tsp salt,

1 tsp pure maple syrup

Preheat your oven to 400F

Line a baking pan with foil and spray the foil with non-stick spray,

In a bowl, combine all the ingredients and toss to coat,

Spread the nuts onto the baking pan and bake for 10-15 minutes or until lightly browned,

Let the seeds cool before removing from pan.

Store seeds in an air-tight container.