New recipes from the Senior Fair

This column fulfills a Senior Fair promise to include the recipes for new ideas served at the event.

And I hope you’re ready for another pumpkin recipe along with my new twist on a cranberry relish/spread I got from Ball and, of course, changed and added to it.

After the fair, I tried a few more tasty holiday recipes made with another favorite, sweet potatoes (the deep orange ones I call yams). Holiday Pumpkin Cake/Dessert

1 Spice cake mix

1 15-ounce can pumpkin

Mix pumpkin and dry cake mix with electric hand mixer until fluffy. (Do not add any other ingredients — no eggs, oil or water; cake will be moist and delicious.)

Bake according to cake mix instructions.

Good with a dollop of cream whipped and a bit of brown sugar instead of white. You could add nuts if desired.

If using a yellow or white cake mix, add 1 1/2 teaspoons pumpkin pie spice. A friend of mine says it works with a brownie mix as well. Healthy Cranberry Spread

Good for turkey side dish and sandwiches

2 cups finely chopped fresh cranberries (I used my food processor)

1 8-ounce can crushed pineapple in its own juice

1 4-ounce can mild, medium or hot diced chilies (I used mild for Senior Fair)

2 tablespoons fresh lime juice or combination of orange/lime juice

1 package Ball Instant Fruit Pectin (no cooking)

3/4 to 1 cup Splenda, Stevia, or sugar (I used Splenda)

Mix sweetener/pectin. Mix pineapple, cranberries, chiles and juice. Add sweetener/pectin mixture to fruit mixture and stir 3 minutes or until well mixed and sweetener has dissolved. Store in containers in refrigerator for up to three weeks or freeze.

This could be made ahead for Thanksgiving. I served it as a spread on Flat Out Flat Bread.  Sweet Potato Buttermilk Cornbread

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar (can use another sweetener)

3 teaspoons baking powder

1 teaspoon salt

1/4 cup butter

1 egg

1 cup buttermilk

1 1/2 cups peeled and grated sweet potatoes

Preheat oven to 425 degrees. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and sweet potato. Pour sweet potato mixture into flour mixture, stirring just until blended. Pour batter into greased 9x9x2-inch square baking dish. Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Cut into squares.

This is perfect to serve with that Thanksgiving turkey dinner or with Christmas ham or with a good bean soup or any soup. Buena Sera Fussili Casserole

Make ahead to pop in the oven when you get home from work or to serve after working outdoors.

1/2 pound fussili pasta

1 pound smoked turkey sausage links (I use low-fat variety)

2 medium North Carolina sweet potatoes, peeled, julienne

1 red bell pepper, julienne

1/2 cup chopped scallions

2 cloves garlic, minced

1 15-ounce can diced tomatoes

1 cup heavy cream (I use evaporated fat free milk)

1 teaspoon salt

1/2 teaspoon white pepper

Cook fussili. Drain and set aside. Remove casings from sausage and brown in large saut&233; pan until cooked thoroughly and is crumbly. Stir in sweet potatoes, red pepper, scallions and garlic and continue to cook another 5 minutes until vegetables are just tender. Add canned tomatoes, heavy cream, salt and white pepper and bring to a boil to thicken cream. Combine with cooked pasta and spoon into a casserole. Bake in a preheated 350 degrees oven for 30 minutes until golden brown on top.

If made ahead and refrigerated, let come to room temperature and cook an extra 10 minutes to brown.


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