RECIPES FOR THIS MONTH - ENJOY |
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| Whoppie Pies | Butternut Squash Bake |
Whoppie Pies |
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| Cream together | 1 cup lard |
| 2 whole eggs (plus 2 egg yolks keeping whites for filling) | |
| 2 cup sugar | |
| Sift together | 1/2 cup cocoa |
| 2 teasp. soda | |
| 1/2 teasp. salt | |
| 2 teasp. baking powder | |
| 4 cups flour | |
| Add sifted ingredients to the creamed mixture alternating with these ingredients | 1/2 cup sour or buttermilk |
| 1 cup hot water | |
| Put on cookie sheet by spoonful. Bake at 400 deg. Make a thin enough batter that cookie won't have to be flattened. Makes the moistiest cookies. | |
FILLING
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2 egg whites |
| 1/2 cup butter | |
| 2 cups powdered sugar (more if necessary) | |
| 1/8 cup milk or cream | |
Butternut Squash Bake |
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| Peel, cube and cook 1 small butternut squash until tender. Drain off liquid and mash. | |
| Mix: | 1/2 cup mayonnaise |
| 1/2 cup finely chopped onion | |
| 1 beaten egg | |
| 1 teasp. sugar | |
| salt and pepper to taste | |
| Add squash and mix well. Put into 1 qt. casserole. | |
| Combine and sprinkle over top of squash. |
2 tablsp. Parmesan cheese |
| 1 tablsp. Oleo melted | |
| 1/4 cup crushed saltines (about 8 crackers) | |
| Bake uncovered 350 deg. For 30-40 minutes. Makes 6 servings. | |