Recipe Roundup!

Still looking for something sweet to eat on Christmas morning?  Want to "WOW" your guests with a tasty side dish or dessert for your holiday gathering?  Hoping to try out some new cookie recipes this year or bring a little bit of Capon to your holiday table?  Well, we’ve got you covered!  In the spirit of the season we thought we'd share some of Capon's popular recipes...  HAPPY HOLIDAYS from all of us at Capon!

Since winter weather hasn't yet made an appearance...
here's a pic of a snowfall from last winter to get you in the holiday spirit!

Capon's Streusel Nut Coffee Cake:

1/3 c butter

1/2 c sugar
2 eggs
1 1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
2/3 c sour cream

Toppings:  Mix together the following:
1/2 c brown sugar
1/3 c flour
1/3 c butter, softened
2 tsp cinnamon
1 c chopped nuts

Cream butter, sugar and eggs together for batter (mixture will appear curdled).  Sift together dry ingredients; add alternately with sour cream, mixing well.  Spread half the batter in a greased 8 1/2-inch round or 9-inch square baking pan.  Sprinkle with half the topping mixture.  Cover with remaining batter and sprinkle with remaining topping.  Bake at 350 degrees for 25 - 30 minutes until cake is brown and tests done.  Serve warm.  Makes about 16 small servings.

Capon’s Squash Pudding:

2 c cooked & drained squash
3/4 c sugar

2 T cornstarch

3 eggs, beaten
1/2 tsp nutmeg
1/2 tsp salt

3 c half and half (or evaporated milk)

Use canned squash or prepare fresh as follows:  If squash is large, peel and discard seeds; cut into small pieces.  (If young and tender, cook whole, with skin and seeds.)  Place squash in saucepan with water to cover; heat to boiling in covered pan.  Reduce heat and continue to cook until tender, about 30-45 minutes.  Drain and put through food mill.  Drain again, this time thoroughly – overnight.  (Insufficient draining will result in watery pudding.)  If desired, squash can be canned; simply add a scant teaspoon of salt to each quart, if you like.

Mix together sugar and cornstarch; add to squash and mix well.  Stir in eggs, nutmeg and salt.  Mix in half and half (or evaporated milk).  Pour into greased 2-quart casserole dish.  Bake, uncovered, at 325 for about 1 hour until set, or until a knife inserted in the center comes out clean.  Makes 6 to 8 servings.

Capon' Apple Crisp:
At least 4 c peeled and sliced apples (enough to fill a 9 x 9-inch pan three-fourths deep)

Topping:
3/4 c flour
1/2 c brown sugar
1/2 c white sugar
1 tsp cinnamon
1/2 c butter

Place apple slices in an ungreased pan. Mix topping ingredients thoroughly.  Sprinkle over apples. Bake at 375 degrees for about 45 minutes, until apples are tender and topping is golden brown. Top with whipped cream if desired.  Makes about 9 servings.

Capon's Ginger Snap Cookies:
3/4 c butter, softened
1 c firmly packed brown sugar
1 egg, well-beaten
4 T dark molasses
2 1/2 c flour
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
2 scant tsp baking soda
Sugar for coating

Cream butter and sugar.  Beat in egg and molasses.  Combine dry ingredients and add to creamed mixture, mixing well.  Shape dough into 1-inch balls and dip in sugar.  Bake on ungreased cookie sheet at 350 degrees for 12 to 15 minutes.  Makes about 5 dozen cookies.

Capon's Coconut Bars:
1/2 c butter
2 c brown sugar, firmly packed
2 eggs
2 tsp vanilla
1 c unsifted flour
2 tps salt
1 1/2 c flaked coconut
1/2 c chopped nuts (if desired)

Melt butter in saucepan over low heat.  Remove from heat.  Combine with sugar, eggs and vanilla; mix well.  Stir together flour, baking powder and salt; add to other mixture, mixing well.  Stir in coconut and nuts.  Spread in well-greased 9 x 13-inch pan.  Bake at 350 degrees for 20 to 30 minutes.  Cool and cut into squares.  Makes about 32 bars.

And for all that leftover turkey...

Capon's Chicken (or Turkey) Pot Pie:

8 c chicken or turkey broth, heated
1 T Worcestershire sauce
3 T cornstarch
1/2 c water
3 c chicken or turkey
1/2 c cooked, cubed potatoes
1/2 c cooked, diced carrots
1/2 c cooked peas
1/2 c cooked, minced onions

Crust topping:
1 c flour
1/2 tsp salt
1/2 c shortening
2 T water

Mix cornstarch and water.  Stir in heated broth and Worcestershire sauce.  Add chicken/turkey and vegetables and mix well.  Pour into greased 2 1/2 to 3-quart casserole.  For crust, mix ingredients together and roll out dough 1/8-inc think and top casserole with crust.  Bake at 350 degrees until browned.  Makes 6 servings.