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Pumpkin Pie Recipe

 

This makes a light sweet pie that tastes great served cold. Try it for breakfast if your mother will let you.

 

Ingredients:

1 3/4 cup cooked

squash

1 cup sugar

1 tsp. salt

1tsp. cinnamon

3 eggs

1 1/2 cup milk

1/2 tsp. vanilla

 

Combine ingredients. Pour into a pie shell. Bake at 425 for 10 minutes. Reduce heat to 350 and bake for additional 50-60 minutes or until filling doesn't jiggle.

Cucumber Salad Recipe

 

This summer, enjoy this quick and easy recipe.

 

Ingredients:

3 large cucumbers, peeled, thinly sliced

1 cup white vinegar

3/4 cup water

3/4 cup sugar

1 teaspoon salt

dash ground cayenne pepper

dash dried parsley flakes

1/8 teaspoon black pepper

dash dried leaf basil

 

Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator until ready to serve.

Persimmon Pudding Recipe

 

My mother-in-law tried many a persimmon pudding recipe until she settled on this one. It has a rich and buttery taste and a smooth texture. My kids always want the edge pieces (extra buttery and crisp).

 

Ingredients:

2 cups persimmon pulp

2 cups sugar

2 eggs, beaten

1 3/4 cups sifted flour

2 tsp baking powder

1 cup half-and-half

1 cup buttermilk

1 tsp. soda

1/3 cup melted butter

dash of cinnamon

 

Combine persimmon pulp, sugar, and eggs. Sift flour with baking powder; add to persimmon mixture alternating with a combination of the ream, butter milk and soda. Melt butter in baking pan and coat pan with the butter. Stir the remaining butter into the persimmon mixture. Bake at 325 for 60 minutes in a 13 x 9 pan.

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