No-Bake Pumpkin Pudding

*Before starting, taste test pumpkin pie filling. If spices are too strong, use plain canned pumpkin and add your own cinnamon, ginger, and cloves at the end.

1 pint half and half

1/2 cup water + unflavored gelatine

1 can pumpkin pie filling

1/4 cup (or to taste) maple syrup

½ tsp vanilla

In ½ cup, room temperature, water add 2 tbsp unflavored gelatine. Stir with fork to break up clumps. Let sit till firm. (If not firm after a few minutes, add more gelatine and stir again.)  If it holds in place when held at a 90 degree angle, it’s firm enough.

In a pot, over medium heat, add half and half (whipping cream will also work). When it starts to bubble, add geletin, whisking constantly for about 1 minute.

Add pumpkin pie filling, continue whisking for another minute. Remove from heat, add vanilla and syrup. Pour through a strainer into small dessert cups.

Refrigerate over night.

Persimmon Pudding

2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 cups sugar (or maple syrup)
1 cup raisins
1 cup chopped nuts
2 cups fresh persimmon pulp
2/3 cup milk (or soy milk)
2 tsp. vanilla extract
zest from 1 lemon

persimmon pudding

 

 

 

 

 

 

 

 

 

Mix all dry ingredients. Add liquid ingredients and stir till smooth.

Place mixture into greased loaf pan.

Bake at 325° for about 50 minutes or until knife comes out clean.

Top with Coconut Milk Whipped Cream

California Stuffed Ham

Putting a spin on the Stuffed Ham of the east coast, I altered the ingredients to take advantage of greens in season in Northern California.

2 – 4 tbslp. olive oil
2 tbslp. fennel seeds

finely chopped greens approximately 4 cups worth:

bok choy
green onions
cabbage (for this recipe, I used red cabbage…but with a red sauce, the green cabbage would be better – for contrasting color)
pinch of salt
*chard, spinach or kale could also be used

In pan, heat oil till it starts moving around. Add fennel seeds to flavor the oil. Cook till slightly browned.
*be sure to watch this step closely as it is easy to burn the spice.

bok choy red cabbage web

Add chopped vegetables to seasoned oil. Cook only long enough to slightly wilt greens. Set aside.toasted fennel in olive oil

Heat whole ham in oven to about 3/4 done. Take out of oven, cut slices and fill the spaces with the greens.

ham stuffing

Top with Cranberry Clove Sauce – add water to some of the sauce so that it will drizzle down in between the slices.

Place ham back in the oven to finish heating.

finished

Gingerbread Cookies – Grandma’s ‘Go To’ Cookbook

1 cup dark molassesCrispyGingerbreadCookies
1/2 cup shortening
1/4 cup milk
4 cups sifted flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ginger
1/4 cup sugar

In saucepan, bring molasses and shortening to boil – stir in milk and cool. Mix and sift flour, baking powder, soda, salt and ginger.  All all to molasses mixture thoroughly mixing.  Chill for several hours.  Roll dough out on floured board until approximately 1/4″ thickness. Cut out cookies. Place on greased baking sheets. Sprinkle with sugar and at 350 degrees for 10 – 15 min.

Makes about 4 dozen (3″) cookies.

Grandma’s ‘Go To’ Cookbookginger bread cookies-a

Dan Cheryl Gma Betty Dec 24 1983 web

Persimmon Spice Cookies – Grandma’s

1/2 cup shorteningpersimmon spice cookies
1966
1 1/2 cups sugar
2 eggs
1 cup ripe persimmon pulp
1 tsp. vanilla
1 tsp. lemon flavoring
1 tsp. lemon zest
3 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. allspice
1 cup chopped nuts
1 cup raisins

mix all thoroughly – drop in spoonfuls on cookie sheet – bake at 400 degrees for 15 minutessimple icing

Simple Icing

1 block, room temperature cream cheese
enough powdered sugar to taste
several drops food-grade lemon oil or fresh lemon juice
either fresh vanilla powder or several drops vanilla extract
blend to desired consistency

grandpa jon

grandma jon