1/3 cup sugar
5 tablespoons water
1 teaspoon light corn syrup
4 cups cubed peeled butternut squash
1/2 cup sugar
1/2 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt5 eggs, lightly beaten
Whipped cream & Chopped crystallized ginger
Preheat oven to 325 degrees. Coat 6-7 custard cups (6-oz.) with Pam. Set aside.
Place squash in a large saucepan and cover with water. Bring to a boil, cover and cook until very tender (approximately 10-15 minutes). Drain, reserving 1/4 cup cooking liquid. Put squash and reserved liquid into a blender and blend until smooth, scraping sides often. Pour squash into a large bowl and cool slightly.
In a small, heavy saucepan, combine 1/3 cup sugar, 1/4 cup water, and corn syrup. Cook over medium heat until sugar dissolves, stirring gently. Cook for approximately 10 minutes, without stirring, or until golden brown. (Watch carefully as it can burn in seconds once it starts to become golden.) Immediately pour sugar mixture into prepared custard cups, swirling quickly to coat bottom of cups.
Place pureed squash, sugar, milk, vanilla, ginger, cinnamon, salt, and eggs in a large bowl and whisk until incorporated. Pour mixture equally into prepared cups. Place cups in a large deep baking pan; add boiling water to the pan at least 1-inch deep. Bake at 325 degrees for 1 hour or until a knife inserted in center comes out clean. Remove cups from pan and cool on a rack for 15 minutes. Lightly cover and chill 4 hours or overnight.
When ready to serve, loosen edges of custards with a knife or thin spatula. Place plate upside down over top of each cup; invert onto plates. Drizzle remaining syrup over custards. Place a dollop of whipped cream and a sprinkle of chopped crystallized ginger over each custard.
Makes 6 custards
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
2 cups buttermilk
1/2 cup plain yogurt
1/4 cup (4 tablespoons) unsalted butter, melted
2 cups (1/2 pound) sharp Cheddar cheese, grated
1 pound bacon, crisply cooked and crumbled
Garnish: sour cream and chives
Whisk dry ingredients in a large bowl. In a separate bowl, whisk eggs, buttermilk, yogurt, and melted butter. Whisk buttermilk mixture into flour mixture until just combined. Do NOT over mix.
Heat non-stick griddle over medium heat and lightly grease with oil (do not use Pam or other vegetable spray). Using large soup spoon, drop batter onto griddle into rounds approximately 2 inches apart, and sprinkle each round with 1 tablespoon each of cheese and bacon. Cook pancakes until golden on each side (about 1-2 minutes each). Transfer pancakes as cooked to a baking sheet and keep warm in oven until ready to serve.
Serve 5 pancakes per plate topped with a dollop of sour cream and a sprinkle of minced chives.
1-11 oz. can Mandarin orange segments
1 tablespoon orange extract
1 teaspoon vanilla extract
1/4 cup Orange Peach Mango juice
1/4 cup reserved Mandarin orange liquid
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup vegetable oil1-8 oz. carton low-fat sour cream
1/2 cup chopped pecans, toasted
1/4 cup flour
1/4 cup white sugar
3 tablespoons butter
pinch of salt
Preheat oven to 400 degrees. Grease and flour muffin pans, tapping out extra flour.
Prepare Streusel topping by combining flour, sugar, and salt in a small bowl. Cut butter into mixture with pastry blender until mixture is crumbly. Refrigerate until needed.
Drain orange segments, reserving liquid. Cut segments into halves and place in 2-cup measuring cup. Add orange and vanilla extracts, Orange Peach Mango juice, and 1/4 cup reserved Mandarin orange liquid (total should be 1-1/4 cups).
Combine flour, baking powder, baking soda, and salt in a bowl and set aside. In a separate large bowl, combine beaten egg and sugar until mixed. Add oil, sour cream, and orange mixture and stir until blended. Add dry ingredients and stir just until moistened. Fold in pecans. Fill greased and floured muffin pans 2/3 full. Spoon Streusel topping equally over the muffins.
Bake in a 400-degree oven for 18-20 minutes or until toothpick inserted in center comes out clean. Cool pans on rack for 2 minutes and then remove muffins to cool.
Makes 12 muffins
"When our homesickness regarding the US gets too strong, Mary supplies us with "Brownies With a Kick" which come pretty close to the original due to hard training by Mary and unerring quality control by me."
- JP and Mary Moosbach, Hamburg Germany