Sweetapple Pumpkin Bake               

Need: One Neck Pumpkin, Jarrahdale Blue Pumpkin, or Long Island Cheese Pumpkin

Preparing the pumpkin

Slice pumpkin in half so that each half will lay flat on a cookie sheet.  Clean out guts and seeds.

Preparing to bake

1/4 stick butter (two times)                   1/4 cup brown sugar (two times)

*Optional: pumpkin spice or your own mix of (Cinnamon, Ground Cloves, Ginger, Nutmeg)  if desired and to taste

Baking

Places halves on cookie sheet (you may need two cookie sheets); spread butter on thick, sprinkle on brown sugar and add pumpkin spices if desired Bake at 350 degrees for one hour, or until soft.  Serve as dessert in original pumpkin shell on a decorative plate and have guests scoop desired amount from shell.  

Recipe Provided by Romona Barrett

Judy's "Pik-A-Pie Pumpkin" Pie   

Preparing the pumpkin:

Wash pumpkin, cut in half and clean out seeds. Lay on cookie sheet with the cut part down. Cook at 350 degrees for 30-45 minutes until soft. Scrape out inside.  Mix with mixer until smooth.

Mixing the pie (makes 2-9 inch pies)

4 eggs lightly beaten              2 cups pumpkin mix (one pumpkin)     1.5 cups sugar

1 tsp. salt2 tsp. cinnamon    1.5 tsp. allspice

3 cups (2 12 oz cans) undiluted evaporated milk

Combine ingredients as given…Pour into two 9" piecrusts. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake for 40 to 50 minutes more.

Recipe provided by Judy Church

Sweetapple’s Apple Crisp                

Butter a 9"x13" inch pan and fill 3/4 full of sliced apples.  (This is usually 5 medium apples.)  We recommend Stamen Winesap, Enterprise or other "crisp" and "semi-tart" baking type apples.

Preparing the apples...Add:

1-cup sugar     1 tea. cinnamon

--Mix together with apples.

Preparing the topping...Mix:

1 cup flour     1 cup oatmeal     1/2 cup sugar    1/4 lb. margarine

Mix together. 

Spread over apples and cover with 1/2 cup brown sugar.  Bake at 300 degrees for 45 minutes or until the apples start to bubble up through the topping. 

Recipe Provided by Darlene Yost