Turnip Puff

Ingredients

• 3 medium turnips, peeled and cubed
• 4 tablespoons butter, divided
• 2 eggs
• 3 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground nutmeg
• 1/2 cup dry bread crumbs

Directions

• Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain.
• In a small bowl, combine the turnips, 2 tablespoons butter and eggs. Combine the flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish.
• Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve immediately.

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Classic Pumpkin Pecan Pie

Ingredients:

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust

Preparation:

Preheat oven to 350°.

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

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