Some fall recipes I made recently, even though it is not fall
BAKED WINTER SQUASH- You can still get squash in the spring around here, particularly butternut and spaghetti. We love all squash!
Here is an easy way to prepare any squash.
Preheat oven to 400. place squash, cut sides up, on baking sheet with 1/4 c water on bottom. Bake about 40 minutes.
Add 1 tbs butter and 1 tbs honey to the center of each squash half and bake ten minutes more, until soft.
RASPERRY FILLED FRENCH TOAST
1 PACKAGE frozen raspberries
3/4 c sugar
1 cin stick
3 whole eggs
2 TBS milk
1 TBS OJ
2 TSP CINNAMIN
4 OZ cream cheese, softened
8 slices bread
place rasperries, sugar, zest from orange, juice, and cin stick in a saucepan. bRING to boil and then reduce to simmer, cook until thickened, about 20-25 min. Remove from heat and cool.
Gently fold this into cream cheese.
Fill two pieces of bread with this mixture to make a sandwhich.
Heat a griddle and melt butter.
In a pie plate, add eggs,milk, juice, cinnamon and mix. Dip sandwhiches in in to soak. pLACE on griddle and cook on each time until browned.
Sprinkle wiht powder sugar if desired.
WILD MUSHROOM RAGOUT- A good, easy, different thing to do with mushrooms.
2 TBS BUTTER
1 garlic clove
2 c mixed wild mushrooms
1/4 tsp salt
1 TBS lemon juice
1 TBS heavy cream
Melt butter with garlic and rosemary in skillet. Add SHROOMS aand cook for 8-10 min. until they are golden brown. Season with salt and pepper. Add cream e.
and lemon juice
cook 2 more minutes until cream is absorbed.