WHOLE WHEAT PUMPKIN MUFFINS
recipe by Alice DeWitt


4 c. whole wheat flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
2 c. brown sugar (loosely packed)
1 can (15 oz.) pumpkin (not pie filling)
1 1/2 c. milk
1/2 c. butter, melted
4 eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Add remaining and mix just until combined. Bake in muffin tins for 15 minutes. (8-10 minutes for mini-muffins) Makes about 3 dozen regular muffins.

Cream Cheese Frosting
(from Cuisine Nie)

• 1 1/2 pounds unsalted butter, room temperature -3 c. or SIX sticks
  
• 2 pounds cream cheese, room temperature -(4) 8oz. packages
  
• 1 pound confectioners' sugar -2 cups
  
• 1 1/2 teaspoons pure vanilla extract

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners' sugar and vanilla, beat until well combined.

(HALF this recipe...or you might have toooooooooo much on your hands)

It's GOOD...not too sweet, but lot's of fat! :)

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WHOLE WHEAT PIZZA CRUST
(also from Cuisine Nie)


2 3/4 Cups whole wheat flour
1 envelop active dry yeast
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoons sugar
add yeast to one cup warm water, let sit. mix dry ingredients, together then add olive oil. add yeast mixture and combine kneading for about 5 minutes. Let rise for 30-45 minutes roll out, add ingredients cook in oven at 450 for about 15-18 minutes.

SAUCE:
3 small cans of tomato paste
2-3 cans of water (from tomato paste)
2 minced cloves of garlic
oregano
basil
salt & pepper
1 TBSP of sugar
bring to low boil, turn down and let simmer for 45 min....stir occasionally

Pictured TOPPED WITH:
mozzarella cheese, tomato slices, yellow peppers, baby spinach, mushrooms,
avacado, feta cheese.
(but obviously your favorites)

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Corn Chowder
(I threw this together so I'm trying to remember what I did)


In large saucepan, saute 1 chopped onion, 2 cloves garlic in olive oil (1-2 TBSP)
Add large can of chicken broth to start...
(I might add more depending on the consistency as I go)
Add chopped cubes of 6-8 potatoes, let boil for about 20 min. or until tender
Add (3) cans of corn (I used 2 sweet, 1 creamed),
1 can of evaporated milk
and then I also added broccoli which I thought was good.
Spices: salt & pepper, whole basil, dash of red pepper...

It was yummy -my family liked it. I served it with cornbread.