Munson’s Pickles and Preserves
Cookbook
Pumpkin pie
The air is getting chilly and the leaves are turning. Celebrate fall with our favorite squash
pie: Pumpkin Pie!
1 16 ounce can of pumpkin
1 14 ounces can condensed milk
2 large eggs, beaten
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground nutmeg
1/2 tablespoon salt
1 unbaked pie crust
Preheat oven to 425 degrees Fahrenheit.
Whisk pumpkin, condensed milk, eggs, and spices in a bowl until smooth.
Pour into crust.
Bake 15 minutes.
Cool oven to 350 degrees Fahrenheit.
Bake for 35 to 40 minutes.
Cool.
Store leftovers in refrigerator.
Carrot cake
Cake:
4 eggs
1.25 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons
2 teaspoons ground cinnamon
3 cups grated carrots
Frosting:
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups sugar
1 teaspoons vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 9" x 13" pan.
In a large bowl, beat eggs, mix in oil, white sugar, and vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon.
Stir in carrots. Pour into prepared pan.
Bake in preheated oven for 40 or 50 minutes.
Let cool in pan for 10 minutes, then remove from pan and cool on wire rack.
To make frosting: In a large bowl, combine butter, cream cheese, confectioners' sugar,
and 1 teaspoons vanilla. Beat until smooth. Stir in pecans.
Frost the cooled cake.
Butternut squash soup
1 Butternut squash
1 small onion
Olive oil
Fresh ginger: grated
2 cloves garlic
Chicken or vegetable stock
A handful of almonds
1 teaspoon curry
1 teaspoon cumin
1 teaspoon cinnamon
Salt to taste
1 cup orange juice
Cut squash in half, remove seeds, and bake until soft.
While the squash is cooking:
Heat olive oil in a medium saucepan.
Add onion and garlic to sauté.
Once the onion is cooked well (it will be translucent) add spices and stir for one minute.
Remove squash from oven.
Add chicken stock, almonds, and squash, and stir well.
Simmer until thoroughly cooked.
When the soup is cooked add orange juice.
Blend if it’s too chunky for your taste.
Ginger apple pancakes
Pesto for two
2 cloves garlic
5 tablespoons olive oil
12-14 leaves basil
½ cup pine nuts and pecans
2 ounces parmesan cheese
½ gallon water
Salt to taste
12 ounces linguini
Chop garlic and sauté in olive oil
Rinse and chop basil
Toast nuts
Put ingredients in food processor and blend until chunky.
Serve pesto over pasta, or use it as a topping on your favorite sandwich.
Summer salad fresh from the garden
1 avocado
1 large fresh tomato
8 ounces basil leaves
2 ounces cilantro leaves
6 ounces fresh corn off the cob
1 red onion (optional)
1 ounce balsamic vinegar
1 ounce parmesan cheese
1 lemon or lime
Ground black pepper
Slice avocado and tomato into bite-sized chunks.
Rinse and toss basil and cilantro together in large bowl.
Stir in corn kernels.
Chop and toss in the red onion.
Grate, sprinkle, and toss in the parmesan cheese.
Add avocado and tomato chunks, and toss thoroughly.
Juice lemon or lime.
Blend into the balsamic vinegar in a small bowl or cup.
Add parmesan cheese and stir.
Add ground black pepper to taste.
Serve with balsamic dressing.
Cilantro peanut sauce
2 sweet onions
2 tablespoons olive oil
¼ cup fresh grated ginger
1 cup rinsed cilantro
1 heaping tablespoon peanut butter
¼ cup warm water
1 tablespoon maple syrup
Cayenne pepper
Salt to taste
Sauté sweet onions in olive oil until almost brown.
Add fresh grated ginger and sauté 2 minutes.
Add cilantro and sauté 30 seconds.
Stir in peanut butter, warm water, and maple syrup.
Remove from pan.
Put mixture in food processor and blend until creamy.
Add pinch of cayenne pepper and salt to taste.
This sauce is perfect on rice or vegetables.
Farm box primavera
2 zucchinis thinly sliced
2 carrots, thinly sliced
1 bulb fennel, cut into small chunks
¼ cup fresh parsley
¼ cup fresh cilantro
2 cloves sliced garlic
2 tablespoons olive oil
Cayenne pepper
Salt to taste
Sauté garlic, 1 pinch cayenne, and ¼ teaspoon salt in olive oil for 2-3 minutes.
Cover 5 min or until vegetables are almost done.
Uncover to brown.
Serve over pasta with parmesan, fresh parsley, and cilantro garnish.
Collard greens with dried cherries
1 bunch collard greens, chopped
½ yellow onion, chopped
1 cup dried cherries
2 tablespoons olive oil
Cayenne pepper
Salt to taste
Water
Sauté ½ onion in olive oil with a pinch of salt and cayenne pepper until caramelized.
Add collard greens and 1 tablespoon water and cook while covered.
Cook on medium low for 15 minutes or until tender.
August harvest stew
2 cloves garlic, thinly sliced
2 tablespoons olive oil
½ cup grated fresh ginger
½ teaspoon ground cumin
Cayenne pepper
2 cups chickpeas, partly cooked
2 tablespoons tamari
½ cup small orange tomatoes, sliced
2 tablespoons lemon juice
½ cup chopped parsley
½ cup chopped cilantro
2 cups white rice, cooked
1 avocado, chopped into chunks
Sauté garlic in olive oil.
Add ginger, cumin, and a pinch cayenne, then cook for 2 minutes.
Pour in chickpeas, and stir in tamari.
Stir in sliced tomatoes, then add 1 tablespoon water.
Sauté until tomatoes are tender and chickpeas are done.
Add lemon juice, parsley, and cilantro.
Serve over rice with chunks of avocado.