Recipe #9

Ridiculously Yummy Pumpkin Bread

Yields 2 loaves

  • 3 1/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 2 1/2 cups pumpkin puree


Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.

In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, cinnamon and cloves.

In a large bowl blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. Pour the batter into two prepared loaf pans.

Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes. Let cool for 10 minutes before removing from the pans.


Recipe #8

Liberty Apple Recipe – Apple Butter

Yields: 3 1/2 cups.

5 pound(s) Liberty apples, cored and quartered
1 cup(s) apple cider
2 tablespoon(s) orange juice
1 cup(s) brown sugar
1/2 cup(s) granulated sugar

Make the Apple Butter: Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, until apples are soft — 30 to 40 minutes.
Remove the pan from the heat. In small batches, purée the apples and any cooking liquid through a food mill. Return the purée to the Dutch oven, add the sugars, and bring to a boil, stirring constantly. Cook, still stirring, until the purée thickens slightly — about 10 minutes.
Reduce heat to low, partially cover, and simmer for 1 hour. Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month

Liberty Apple Description
Hybrid involving Macoun

Late September

A medium to large, dark-red-over-green-background skinned apple in the ‘McIntosh style’. Dessert quality as the flesh is very white, crisp, juicy, and tender. The flavor is tart/sweet, somewhat perfumed, and improves in storage.

Good for eating, baking, sauce, and juice

Recipe #7

Rome Apple Recipe – Maple Baked Apples with Dried Fruit and Nuts

Yield: Makes 6 servings

1/3 cup firmly packed dark brown sugar
3 tablespoons roughly chopped dried cherries
3 tablespoons chopped dried figs
2 tablespoons roughly chopped sliced toasted almonds
2 tablespoons roughly chopped toasted pecans
6 large, Rome apples cored but not peeled
3 tablespoons unsalted butter, cut into 6 pieces
1/2 cup apple cider
2 tablespoons maple syrup

Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, dried fruit, and nuts. Place the apples in a baking pan or casserole dish and stuff their cavities with the fruit and nut mixture. Place a piece of butter on top of the stuffing. Pour the apple cider and maple syrup into the bottom of the baking pan and bake the apples, basting every 5 to 7 minutes, until they are tender, 25 to 35 minutes. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples.
Suggestions: Serve with yogurt, whipped crème fraîche, or ginger ice cream

Rome Apple Description
originated from a sprout that developed from below a graft

Early Fall

Glossy red skin; firm, white flesh with tart flavor. Flesh is crisp, firm and mildly tart.

Rome stores well. Traditional apple for pies, sauce, and juice.

Recipe #6

Senshu recipe – Fennel and Apple Salad with Cider Vinaigrette

yield: Makes 4 servings

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Senshu apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans

Senshu Apple Description

A cross of Fuji and Toko

early fall

has a wonderful sweet flavor with a crisp, juicy texture. Its mellow flavor tastes slightly like a Jonagold.

Best when eaten out of hand

Recipe# 5

Empire Apple Recipe -Roasted Pumpkin Apple soup

Yields: 12 servings, about 1 cup each
Total Time: 1 hr 10 min

4 pound(s) pie pumpkin or butternut squash, peeled, seeded, and cut into 2-inch chunks
4 large Empire unpeeled, cored, and cut into eighths
1/4 cup(s) extra-virgin olive oil
1 1/4 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper
1 tablespoon(s) chopped fresh sage
6 cup(s) reduced-sodium chicken broth or vegetable broth
1/3 cup(s) chopped hazelnuts, toasted
2 tablespoon(s) hazelnut oil

Preheat oven to 450°F.
Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt, and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Empire Apple Description

A Red Delicious/Macintosh cross from the Geneva N.Y. Experiment Station.

Early October

Medium sized, round, dark red apple of gorgeous appearance; sweet, juicy, firm, and aromatic.

Good for eating, baking, sauce, and juice.

Recipe # 4
Cortland Apple Recipe – Baked Apple Pancakes

Serves: 10
Yields: 2 pancakes
Total Time: 1 hr
Prep Time: 30 min
Cook Time: 30 min

4 eggs
1 1/2 cup(s) milk
1/2 teaspoon(s) salt
2 tablespoon(s) sugar
2 cup(s) white flour, sifted
3 cortland apples, peeled, cored and sliced
3 tablespoon(s) butter
1/2 cup(s) sugar
3 teaspoon(s) cinnamon
1 container(s) cream

Beat the eggs until thick, then add the milk, salt, and sugar. Sift in the flour, mixing it well. Let the batter stand for 30 minutes. Meanwhile, prepare the apples and cinnamon sugar (1/2 cup sugar mixed with 3 teaspoons cinnamon) Butter well two 8- or 9- inch round cake pans and sprinkle with part of the cinnamon sugar. Arrange the sliced apples in the pans and sprinkle with the remaining cinnamon sugar and dot with butter. Pour the pancake batter over the apples, dividing it evenly between the pans. Bake in a moderately hot oven (375) for 30 minutes or until the top is golden brown and set. Serve hot, cut into wedges and serve plain or with cream poured over each serving. Makes 2 pancakes which can be cut into 10 or 12 wedges.

Cortland Apple Description

A cross between Ben Davis and McIntosh.

Mid October

Big, red with dark stripes, perfumed, slightly acid, A tart, large apple with crisp white flesh.

Good for baking and sauces because it retains white color longer than other varieties


Number three from our Italian recipe collection


Recipe for 6 people:

1/2 kg sheet pasta,

1/2 kg minced beef,

1 onion,

1 stick celery,

1 carrot,

1 bottle of pulped tomatoes,

1 litre of milk,


extra virgin olive oil,



parmigiano reggiano cheese,

white flour.


Put a couple of spoons of oil and minced beef into a saucepan, add celery, carrot and chopped onion and pour over pulped tomatoes (the whole bottle). Add salt and cook it for at least an hour (wait until tomatoes are reduced).

In another pan prepare béchamel, pour a litre of milk, a knob of butter, salt, flour and a rind of a lemon and boil for about half an hour until milk and flour will reduce.

Cut  pastry in squares from about 15 cm x 15 cm and cook them in a pot of boiling salted water for 2 minutes (cooking time). Drip them on  a towel.

Butter a rectangular baking tin with a shallow edge and arrange a layer of pasta, spread a layer of the meat sauce previously prepared and a layer of béchamel. Whiten all these with parmigiano reggiano.
Arrange a second layer of pasta and repeat the operation until the last layer of pasta (5-6 layers are ideal).

Arrange  béchamel on the last layer of pasta and cook in the oven at the temperature of 180 – 200 °C for about  20 – 25 minutes.


Another great traditional pasta dish brought to you by a student from Ascoli Piceno


For those of you new to Spinosini, it’s a type of pasta named after the founder (Spinosi) of the company that first produced it. It’s almost like spaghetti, but smaller. This is an appetizing summer dish.


250 gr. of Spinosini (a type of pasta)

8 tablespoons of extra virgin olive oil

4 gr. of grated lemon peel

3 slices of ham

40 gr. of grated parmesan

15 gr. of parsley

1 ladle of water

Put in a pan the oil and the ham cut into strips.

Cook pasta in salted boiling water for two and a half minutes. Drain and pour them in a pan.

Add the ladle of water. Stir-fry for a minute.

Remove from heat.

Add the lemon grated peel and the parmesan.

Finally add a little of parsley.


From one of the students at Ascoli Piceno:

Involtini al prosciutto


  • 8×60 g  Thin slices topside of beef
  • 4 Wide slices of cooked ham
  • 8 Slices of  cheese
  • A little container with plain flour for dusting
  • 60 ml  Extra virgin olive oil
  • 100 ml  White wine
  • 5 Sage leaves
  • Salt and ground pepper for seasoning
  • About 3 metres of string for tying the meat


  1. Take the first topside slice of beef and put it onto a working surface. Cut one slice of cooked ham in two halves (I prefer using wide slices of cooked ham because I can cut them in different shapes and sizes according to my needs).
  2. Put one of the cooked ham slices you cut onto the topside slice . On the top of the ham put one slice of cheese.
  3. Slices of processed cheese melt easily so, to limit the cheese from coming out during the cooking, we need to flip the topside slices edges towards the inside
  4. Next, roll the topside slice up.
  5. Repeat the procedure until you have 8 involtini.
  6. Dust each involtino with flour.
  7. Take a sauté pan that can contain all the involtini, put the olive oil into it and heat the oil (medium/high heat).
  8. When the oil is hot, add all the involtini into the pan.
  9. Brown the involtini. This will take few minutes, usually a couple of minutes for each side
  10. Once browned, you will also notice that the bottom of the pan starts becoming a bit too dry so this is when to add the white wine
  11. Let the wine evaporate for a couple of minutes, bring the heat down to medium/low and add the sage leaves.
  12. Season with black pepper and salt.


One Response to “Recipes”

  1. website May 27, 2012 at 12:51 am #

    Awesome post ! Cheers for, visiting my blog dude! I shall email you some time. I didnt realise that!

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