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Winter Squash Cookies

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Ingredients

Cookies

  • 3 cups Winter squash, cooked and mashed
  • 4 Tablespoon margarine
  • 3 Tablespoons packed cup brown sugar
  • 1 egg
  • 1 Tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1½ teaspoons cinnamon
  • 1/3  cup raisins, cranberries, or chocolate chips (optional)
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Wash winter squash and cut in half.
  4. Place squash in a baking pan and add enough water to cover the bottom. Place squash in the pan, open side down.
  5. Bake for 45-50 minutes or until squash is completely soft.
  6. Remove from oven and let cool.
  7. While squash is cooking, cream margarine and sugar.
  8. Add in egg and vanilla. Mix until smooth.
  9. In a separate bowl, mash winter squash until smooth. Measure our 3 cups and add it to the margarine mixture.
  10. In a separate bowl. Combine flour, baking soda, baking powder, nutmeg, and cinnamon.
  11. Add flour mixture to the squash mixture. Mix until flour mixture is all incorporated.
  12. Fold in raisins, cranberries, or chocolate chips.
  13. Coat a cookie sheet with nonstick spray
  14. Scoop cookies by spoonfuls onto cookie sheet. Bake for 20-25 minutes or until golden brown and inserted toothpick comes out clean.
  15. Once cookies cool, glaze them, if desired. 

Makes 12-15 large cookies, 20 small cookies

Ingredients

Glaze

  • 1 cup powdered sugar
  • 3 Tablespoons water or milk

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a small bowl, combine powdered sugar and water or milk.
  3. Mix until smooth. If the glaze seems too thick, add a little more water or milk at a time.

Makes 1 cup

Baked Acorn Squash

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Ingredients

  • 1 acorn squash, cut in half  
  • 2 Tablespoons brown sugar 
  • 2 Tablespoons butter, softened 
  • 2 Tablespoons maple syrup  
  • 1 teaspoon cinnamon 
  • ½ teaspoon nutmeg 
  • ¾ teaspoon ginger 
  • 1 Tablespoon lemon juice
  • 2-4 Tablespoons Greek yogurt
  • 1-2 Tablespoons nuts (pecans, walnuts,
  • pistachios, etc.)
  • 1-2 tablespoons dried fruit
  •  

Directions

  1. Preheat oven to 400 degrees F.  
  2. Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup, lemon, cinnamon, nutmeg, and ginger. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up.  
  3. Bake in the oven for about 1 hour or until the squash is tender when pierced with a fork. 
  4. Let cool for 5 minutes before serving. Top with plain Greek yogurt, nuts, or dried fruit, as desired. 

Makes 2 servings

 

Download the Recipe

Apricot Cobbler

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What’s the difference between a cobbler, crisp, and crumble?

  • Cobbler is baked fruit filling with thick top crust, usually made with biscuits.
  • Crisp is baked fruit filling with streusel crumble topping.
  • Crumble is similar to crisp, but topping is made with oats.
Ingredients

Fruit
3-4 cups or 2 pounds

• Fresh apples, pears, peaches, berries, rhubarb
• Canned pears, peaches, mixed fruit
• Frozen berries, peaches, mixed fruit

Thickener
optional

• 1 Tbsp cornstarch or flour + 1 Tbsp lemon or orange juice (or liquid from canned fruit)
• 1 egg

Sweetener
up to 1/3 cup

• White sugar
• Brown Sugar
• Honey
• Orange juice

Spices
1/4 to 1/2 teaspoon

• Nutmeg
• Cinnamon
• Dried fruits (dates, raisins, cranberries)
• Vanilla

Topping

• Cobbler: 2 cups CNP Master Mix, 1 cup water, 1/4 cup sugar

• Crisp: 1 1/2 cups crushed whole-wheat cereal or 3/4 cups oats, 1/4 cup sugar, 1/2 cup CNP Master Mix, 3 Tbsp margarine, melted

• Crumble: 1 cup oats, 1 cup CNP Master Mix, 1/4 cup margarine, 1/2 cup sugar

Directions

  1. Wash hands with warm, soapy water.
  2. Using the chart above, choose your ingredients and topping style.
  3. Use an electric skillet, heavy pan for stovetop, 1 1/2-quart casserole dish or 8×8-inch baking pan for the oven. Coat with nonstick spray.
  4. Slice or cut fruit into chunks as desired. Leave berries whole.
  5. Place fruit in pan. Add sweetener, if needed. Tart fruits may need more while canned fruits may need none.
  6. Dissolve cornstarch or flour in lemon juice. Pour over fruit. Add spices.

7. Mix topping:

  • Cobbler – mix and drop by spoonfuls over fruit.
  • Crisp – melt margarine, mix ingredients, and layer over fruit.
  • Crumble – blend ingredients with a fork, sprinkle coarse topping over fruit.

8. Cook until topping is golden brown and fruit is bubbling.

  • Oven – 400°F, 25-30 minutes
  • Electric skillet – about 350°F, 25-30 minutes
  • Stovetop – medium heat, covered pan, 25-30 minutes

Makes 9 pieces

Each piece is 1 serving

Apricot Scones

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Ingredients

  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 cups flour
  • ½ cup (1 stick) unsalted butter, chilled
  • 1 large egg
  • ½ cup plain Greek yogurt
  • 1/2 – 1 cup of milk (add enough milk to yogurt to make 1 1/3 cups)
  • 1/3 cup finely chopped dried apricots
  • 1/3 cup white chocolate chips

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Grate butter, using the smallest holes on the grater, and freeze for at least 30 minutes.
  3. Line baking sheets with parchment paper. Don’t preheat the oven yet because the dough will need to chill before baking.
  4. Whisk or sift together sugar, baking powder, baking soda, salt, and flour in a large bowl.
  5. Add butter and toss to coat. Using fingers or a pastry blender, work butter into flour until only pea-sized pieces remain.
  6. Stir in apricots.
  7. Mix together cream and egg until blended in a separate container. 
  8. Add mixture to flour mixture. Stir gently with a fork until it just comes together as a shaggy dough. Handling the dough as little as possible, turn out onto lightly floured surface and shape into a ball.
  9. Cut ball in half. Pat each half into a 1-inch thick circle on the parchment-lined baking sheet. Cut each circle into 8 equal-sized triangle wedges. No need to separate the wedges.
  10. Freeze for 60 minutes. Preheat oven to 375°F.
  11. Bake scones 20-30 minutes until golden brown.
  12. Melt white chocolate chips and drizzle over tops of scones. Best served the same day. Baked scones can be frozen for later use.

Makes 16 servings, each scone is 1 serving

Apricot Oatmeal Cookies

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Ingredients

  • 3 cups old-fashioned oats
  • 2 1/2 cups whole-wheat flour
  • 1 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 6 ounces dried apricots, chopped (or other dried fruit)
  • 3/4 cup walnuts, chopped (optional)
  • 3/4 cup canola oil
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1/2 cup low-fat milk
  • Nonstick spray
 

Directions

  1. Preheat oven to 325°F.
  2. Spray a baking sheet (any size) with nonstick spray.
  3. In a large bowl, combine oats, flour, sugar, salt, cinnamon, apricots, and walnuts. Mix well by hand to break up any lumps.
  4. Add oil. Work in with fingers until well blended.
  5. In a separate bowl, combine baking soda, vanilla, eggs, and milk. Mix well then pour over oat mixture. Mix with fingers. Dough will be very stiff and thick.
  6. Form cookies using a spoon or make 1 ½-inch balls by hand. Place on baking sheet coated with nonstick spray. Press down on each cookie with wet fingertips.
  7. Bake at 325°F for 10-15 minutes.

Makes 36 cookies,

36 servings

Pocket Fruit Pies

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Ingredients

  • 4 tortillas (8 inch)
  • 2 medium peaches, pears, or apples
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons brown sugar
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons milk
  • Sugar (optional)

 

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Briefly warm tortillas in microwave or oven.
  4. Wash, peel, and chop fruit into pieces.
  5. Place 1/4 of the fruit on each tortilla.
  6. In a small bowl, stir together cinnamon, brown sugar, and nutmeg. Sprinkle over fruit.
  7. Roll up the tortillas like a burrito.
  8. Place on baking sheet (without nonstick spray.) Brush with milk and sprinkle with sugar, if desired.
  9. Make small slashes across the pies to allow steam to escape.
  10. Bake at 350°F for 8-12 minutes or until lightly brown.

Makes 4 servings

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