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Lee’s Solid Gold Radio Show broadcast “live” from Lincoln, Maine, every Thursday, 5-9pm, and Sunday 2-6pm at http://bullseyeradio.com/tune

 

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Betsy's Pumpkin Cheesecake

12 cupcake/muffin pan
place paper baking cups in tin of (12) Ginger snaps--(1)---bottom of each paper cup Mix 3/4 cup sugar
1 tablespoon corn starch
1 teaspoon pumpkin pie spice Mix 2 eggs (beaten)
1 can pumpkin
1/3 cup Karo syrup
12 oz. cream cheese (softened) Blend ingredients together on stove top Place mixture into the paper cups and bake for 25 minutes at 325 degrees Some folks add half walnut on top 

Connie's Blueberry Pie!

Pie crust
 
2 1/2 cups all-purpose flour
1 stick butter-flavored Crisco
Cold water
Mix Crisco and flour with a fork or pastry blender
Add enough cold water to hold the crust together
Divide crust into two equal parts
Wet a flat surface and stick a sheet of wax paper to it. Sprinkle with flour to keep crust from sticking. Flatten half of the crust on the wax paper and sprinkle with flour. Cover with another sheet of wax paper. Roll out crust. Peel off the top sheet of wax paper. The crust will stick to the lower sheet. Flip over and place in 9" pie plate. Peel off the paper. Make top crust the same way.
 
Blueberry pie filling
 
4 cups fresh or frozen blueberries
1 cup sugar or artificial sweetener
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
 
Mix sugar, spices and flour. Sprinkle some of the mixture on the bottom pie crust and add blueberries. Put the rest of the sugar mixture on top of the berries. Cover with top crust, flute edges and cut vents in the top crust. Bake in a 400-degree oven for 40 minutes. Cool before serving. This recipe also works with raspberries!
 

Dried Cherry & Apple Scones

 

1 egg 
1 egg white 
1/3 cup canola oil 
2/3 cup SPLENDA® No Calorie Sweetener, granulated 
1/2 cup low fat buttermilk 
1/2 tsp almond extract 
1/3 cup nonfat dry milk powder 
1 tsp low sodium baking powder 
1/2 tsp baking soda 
2 cup white all purpose flour 
1 cup dried cherries , chopped 
1 cooking spray 
2 tsp sugar (optional) 
 
1 Preheat oven to 350 degrees F.
 
 
2 Mix the egg and egg white together in a large mixing bowl. Add canola oil, SPLENDA® Granulated Sweetener, buttermilk, almond extract, and nonfat dry milk. Stir well. Add baking powder, baking soda, and flour. Mix until just blended. Add dried cherries and stir until blended.
3 Spoon 12 evenly sized mounds of batter onto the cooking spray coated baking sheet. Lightly sprinkle with sugar, if using.
 
 
4 Bake in a preheated 350 degrees F oven for 10-15 minutes.

Recipes

 

Send us your recipes.
 
We all have favorite recipes! Whether it's a turkey dinner or a fine dessert, food is more than just fuel. Mealtime is a great time to reconnect with family and friends. If you have a recipe you'd like to share, This email address is being protected from spambots. You need JavaScript enabled to view it. . We can't guarantee that they'll all be shared here, but we'll put as many as we can online for everyone to enjoy.
 
What's your specialty? Pies? Pot Roast? Donuts? Spaghetti sauce? How about some wild game recipes?

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