Lavon and Miss NiNi talk about cooking with pork and share a recipe.

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Lavon and Miss NiNi talk about recipes using Pumpkin.

Harvest Pumpkin Scones—kingarthurflour.com

Ingredients:

• 1-3/4 c. all-purpose flour
• 1/3 c. granulated sugar
• ¾ t. salt
• 1 T baking powder
• ¾ t. ground cinnamon
• ¼ t. ground ginger
• ¼ t. ground nutmeg
• ¼ t. ground allspice
• ½ c. cold butter, cut into ½-inch cubes
• Optional: 1 to 2 c. minced crystallized ginger, cinnamon chips, chocolate chips, nuts, dried fruit
• 2/3 c. canned pumpkin puree (NOT canned pumpkin pie filling)
• 2 large eggs

For optional topping:

Coarse white sparkling sugar, ground cinnamon, about ¼ c. whole milk

Method:

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and spices. Work in the butter just until mixture is unevenly crumbly; it’s okay for some larger chunks of butter to remain unincorporated. Stir in optional ingredients.

In a separate mixing bowl, whisk together pumpkin and eggs until smooth. Add this mixture to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape dough on to a floured parchment or pan and divide in half. Round each half into a 5 to 6-inch circle. The circles should be about ¾” thick. (MISS NiNi NOTE: The lid of a 42-oz. container of oatmeal is the perfect size.) Brush each circle with milk and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a non-serrated knife or bench knife that has been run under cold water, slice each circle into 6 wedges. Carefully pull wedges away from the center to separate them just a bit; there should be about 1/2” space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425 degrees Fahrenheit.

Bake scones 22-25 minutes or until they’re golden brown and a toothpick inserted into the center of one comes out clean with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove scones from oven and serve warm. Wrap any leftovers airtight and store at room temperature. Reheat very briefly in microwave, if desired.

KING ARTHUR TIP: Wondering what to do with the rest of the canned pumpkin? Scoop onto plastic wrap or into a small container, and freeze. It will be ready and waiting next time you want to make these scones. If you’re really serious about using your ingredients most effectively, use a scant 2/3 c. pumpkin rather than the full 2/3 c. called for. You’ll find a typical 15-1/2oz. can of pumpkin puree will then be enough for three batches of scones.

Yields: 12 scones

Miss NiNi

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Lavon and Miss NiNi talk about the difference between baking soda and baking powder.  They also discuss proper times to use each one.

Baking Powder Substitute:

Better Homes and Gardens offers this substitute: for 1 teaspoon baking powder, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda. http://www.bhg.com

Another website http://www.wikihow.com/Make-Substitute-Baking-Powder offers multiple ways to substitute acidic foods for baking powder such as cornstarch, buttermilk, vinegar, or molasses.

Miss NiNi

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LaVon and Miss NiNi discuss Spam and share some reactions from others on the product.

MEMORIES OF SPAM—pick your favorite!

1. Kristy says: We never had it at home. But my Avo (Portuguese for grandmother) always had a can and would slice and fry it for sandwiches. I loved to use the little key to curl open the can. Brings back fond memories!! Mid 1980s
2. From Calla: Sliced then fried and eaten on bread for lunch on Saturday circa 1967-1971
3. Bree notes: I used to work for Hormel. There are only 2 locations in the US that makes SPAM. I’ve tried countless varieties of the product but my favorite are the ones that go to Japan. Far less salty, even less than the US version of low sodium. I also enjoy the Jalapeño flavor.
4. Jennifer voices: Grandpa Lloyd used to fry that stuff up for Amy and I all the time! We’d spend the night at Grandpa and Grandma’s and watch WWF wrestling with him and have that for supper. Dale still fixes it that way.
5. Linda recalls: Hey; LaVon, we ate a lot of spam when we were kids. Mom used to make it a lot of different ways. Fried like ham, ground for sandwiches, in hot dish were just a few.
6. Megan states: Been to the spam museum yes, very interesting rich on history. Try Spam cakes….Slice Of Spam In A pancake.
7. Stacie asserts: I toured the Hormel plant in Austin in college with Block and Bridle and got to see how spam was made, then went through the museum afterwards. It was like most packing/processing facilities that I’ve been in, each with their own niche. I was reading The Jungle at the time for a food science class and wouldn’t recommend doing both simultaneously, but do have a much greater appreciation for how far the industry has come by doing so!
8. Gary voices: My mom created some of the most awesome dishes with spam..been in my diet since i was a little munchkin..in my cupboard right now..put a slice of pineapple on top with some pineapple juice..bake it in the oven…like my dad would say “broke da mouth”…
9. Sheryl remembers: We’ve been to the Spam museum – it’s a great interactive place with lots of interesting information and displays. Spam was sent to our soldiers in WW 2 because of its’ shelf life and also because it was mighty tasty compared to those C rations. The Hawaiian people are the biggest users of this product. We were amazed by now many variations of Spam are now available. Can’t recall how many, but LOTS. We ate Spam, probably twice a month, when we were growing up. Mom usually fried it and we ate it with fried potatoes or eggs. Very good. I usually keep a can of Spam in the cupboard to use when I’m short on meat. It’s good fried, in salads, on a pizza, and in a casserole. Spam. It’s what’s for supper J
10. Emily claims: I only take part in the eating of the sacred spam while camping, but I would share my stories and recipes with those that are curious about canned meat-like products.
11. Susan recalls: I have eaten spam all my life. I grew up in Hawaii where it is a household staple really. My children grew up eating it with white rice and soy sauce. Or we would make what we call musubi. Fried spam on rice wrapped in black sea weed with a little bit of sauce on it. Till this day it’s my kids’ his favorite thing I make. We can’t have a holiday without it. And when my son was in Italy in the 1/73 airborne division he would make it for his buddies when they got together. they would request it. My youngest daughter actually loves it so much that I made her a musubi cake for one of her birthdays when she was in high school.
12. Marge suggests: YEs to all the questions, Sheila has been to the museum. She really enjoyed it. Just recently was introduced to a new version. Mash the spam, and add. Grated cheese, add pizza sauce, spread on open faced buns and broil until the cheese melts and is bubbly. we served it at Bible school, and one of the boys said he ate nine. They were mighty tasty! Most kids had never tasted Spam.
13. Maggie maintains: Mom served it to my brother and me ONE TIME! We through such a fit, am sure she didn’t buy it again

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Lavon and Miss NiNi discuss the onset of colder weather and our tendency to gravitate toward soups.

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Lavon and Miss NiNi discuss more about apples and share another recipe using apples.

CARAMEL APPLE POKE CAKE—adapted from whatscookinglove.com

Ingredients:

• 1 box white cake mix plus the ingredients listed on the back of the box
• 1, 14-ounce can sweetened condensed milk
• 1, 20-ounce can apple pie filling (minus 2 T. to be used in whipped topping)
• ½ c. caramel ice cream topping or caramel apple dip
• 1 T. chocolate syrup ice cream topping (or more depending on your preference)

Whipped Topping

Ingredients:

• 1, 8-ounce container frozen whipped topping, thawed
• 2 T. apple pie filling from 20-ounce can—preferably without apple pieces
• ¼ c. caramel ice cream topping or caramel apple dip
• ½ t. ground cinnamon

Method:

Prepare a 9 x 13-inch cake according to directions on the box. Once cake is cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.

Pour sweetened condensed milk evenly over cake, trying to fill up holes.

Combine apple pie filling, caramel topping/dip, and chocolate syrup in a medium size bowl. Microwave combined toppings for 15 seconds or until melted together and warm. Spread caramel apple topping evenly on top of cake, trying to get some in the holes.

Method for Whipped Topping:

Mix caramel ice cream topping/dip and 2 T. of apple pie filling into whipped topping container. Mix together until combined. Spread on top of cake.

Sprinkle cinnamon on top of whipped cream.

Refrigerate until ready to serve. The longer you refrigerate the cake, the more the flavors will seep into the cake and the moister the cake will be. Best to refrigerate overnight before serving.

Yields: 12 pieces

Miss NiNi

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Lavon and Miss NiNi talk about foods for fall and sweet potatoes.

Recipe:

Slice sweet potatoes into rounds or larger shaped slices about 1/4” thick. Toss or spray with olive oil. Roast in oven at 425 degrees for approximately 20 minutes. Slice could also be cooked in a Panini grill. Add topping of your choice. Try spreading with Cranberry Chutney or use as a dip. Sweet potato rounds spread with bleu cheese topped with Cranberry Chutney would be pretty party appetizer and yummy too.

Cranberry Chutney

Ingredients:

1/4 cup dried apricots, finely chopped
1/2 cup brown sugar
1/2 cup raisins
1 1/4 cups water
2 3/4 cups dried cranberries*
1 tart apple, peeled and chopped
1 teaspoon grated lemon zest
1 tablespoon grated fresh ginger
1/4 cup fresh lemon juice
1/2 teaspoon red pepper flakes

Directions:

Combine apricots, brown sugar, raisins water and cranberries in a saucepan. Bring to a boil. Reduce heat to simmer and stir for 5 minutes. Stir in apple, lemon zest and ginger simmer for 10 more minutes stirring occasionally. Stir in lemon juice and red pepper flakes just before removing from heat. Serve at room temperature or chilled. May be frozen. Yields 10 servings.
*May use fresh substitute 3 cups fresh cranberries in season. Reduce water to 1 cup.

Prep time: 30 minutes Cook time: 20 minutes
Use chutney to spice up soups, sandwiches, dips, pasta and rice dishes.
It is pretty on a plate as an accompaniment

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Apple Cider Bran Muffins—cooks.com

Ingredients:

• 1-1/2 c. whole bran cereal (I used bran flakes)
• 1 c. fresh apple cider
• 1 egg, beaten
• 1/4 c. corn oil
• ¼ c. maple syrup
• 1 c. all-purpose flour
• 2 t. baking powder
• 1 t. ground cinnamon
• ¼ t. baking soda
• ¼ t. salt
• 2 apples, cored and finely chopped (1 c.)
• 1/3 to ½ c. chopped pecans, optional

Garnish:

Coarse sugar for sprinkling tops of muffins prior to baking

Method:

Preheat oven to 400 degrees Fahrenheit. Lightly coat inside of 12 muffin cups with baking spray. In a small bowl, combine bran cereal and apple cider; let stand 3 minutes. Stir in egg, oil, and maple syrup; set aside. In medium bowl, stir together flour, baking powder, cinnamon, soda, and salt. Make a well in the center. Add bran/cider mixture and stir just until moistened. (Batter will be thick.) Fold in chopped apples and optional pecans. Divide batter equally between muffin cups. (Cups will be very full.) Bake for about 25 minutes or until cake tester comes out clean when inserted into the center of a muffin. Let cool about 10 minutes. Remove from pans; continue to cool.

Yields: 12 muffins

Miss NiNi

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Lavon and Miss NiNi discuss fresh apples and apple juice vs. apple cider.

APPLE CIDER DRESSING
¼ cup frozen (thawed) apple juice concentrate
2 T. chopped fresh parsley or 2 teaspoons parsley flakes
2 T. finely shredded apples
3 T. reduced sour cream
3 T. water
2 T. cider vinegar
1 T. Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper

Combine all ingredients; whisk or shake until well blended.

SALAD SUGGESTION or use your favorite combination
2 cups bite-size pieces romaine lettuce
2 cups bite-size pieces fresh spinach
1 cup bite-size pieces iceberg lettuce
1 medium zucchini, shredded (1 cup)
2 oz chopped fresh mushrooms (1/2 cup)
8 medium radishes, chopped (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)

Combine all; add dressing; toss.

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Lavon and Miss NiNi discuss fall vegetables and specifically squash.

SPAGHETTI SQUASH SUMMER MEDLEY

Recipe from Emily Paulsen, Brun Ko Farm

1 spaghetti squash
3 cloves garlic
3 T. butter
¼ cup Parmesan Cheese
Veggies of your choice such as tomatoes, green peppers, cucumbers
Olive oil

Cook spaghetti squash. * Allow to cool; use a fork to tease squash apart into spaghetti-like strands.

Chop veggies into bite size pieces. Crush garlic and sauté in butter. When garlic becomes soft, add veggies; sauté just until tender. Cool. Toss with squash and cheese. Drizzle with olive oil. Serve warm or cold.

*Microwave: Pierce skin in several places with a fork or sharp knife. Microwave on high for about 12 minutes. Let stand for 5 minutes. Cut open carefully. It may still be steaming. Remove seeds and pulp.

*Bake: Heat oven to 375 degrees. Cut squash in half. Remove seeds and pulp. Place cut side down in a pan containing a small amount of water. Bake until tender, about 45 minutes.

*Slow cooker: Put in slow cooker with 1 cup of water. Cook 8 hours on low. Cut open. Remove seeds and pulp.

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