Radio Given Recipes October

Oct. 4  Oct. 11  Oct. 18  Oct. 25


1 tbsp. unsalted butter
1 medium onion, diced
1 tbsp. unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
2 tsps. coarse salt
1 1/2 tsps. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
2 cups homemade or store-bought low-sodium chicken or vegetable stock
2 1/2 cups water, plus more if needed
1 jalapeno chile, thinly sliced, for garnish (optional)
Sour cream, for garnish (optional)

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.


1 box angel food cake  mix
20 oz. pineapple in own juice

Mix together with spoon. Mixture will start to froth. Pour into greased 9x13" pan. Bake at 350° for 30 minutes.

APPLESAUCE (From 10-4-14

Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.


Make Applesauce (above), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.


Whisk 1/2 cup each of flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4 inch thick rings. Dip in batter and deep fry at 375° until just golden brown. Drain on paper towels and dust with powdered sugar.

321 CAKE (5-12-12) 10-4-14

2 cake mixes, one angel food, one regular, mix really well

In a microwave safe mug put 3 tbsps. mix and 2 tbsps. water. Mix together well and microwave 1 minute. Can add 10-15 chocolate chips to add a frosting flavor.

123 PUMPKIN CAKE 10-4-14

1 angel food cake
1 can pumpkin
1 tsp. pumpkin pie spice

Bake in a 9x13" pan for 25-30 minutes.


8 tbsps. butter, room temperature
6 oz. cream cheese, softened
1/2 tsp. vanilla
2 1/2 cups powdered sugar
1 tsp. cinnamon


1 cup chocolate chips
2 cups pecans
3/4 cup melted butter or margarine
1/2 cup evaporated milk
14 oz. caramels
1 german chocolate cake mix

Prepare cake per package directions. Pour half the batter in a 9x13" greased pan. Bake at 350° for 15 minutes. Cool. In a double boiler, place caramels, milk and butter and melt. Pour melted caramels over the cooled cake. Sprinkle 1 cup pecans and chocolate chips over melted caramels. Pour remaining batter over top. Bake 20 minutes more.

NO SHOW 10-11-14 Top of page

NO SHOW 10-18-14 Top of page

APPLE FRITTER CAKE 10-25-14 Top of page

3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsps. baking powder
1 1/2 cups milk
2 eggs
2 tsps. vanilla
1/2 cup butter, melted
6 small apples, cored, peeled and diced


1 cup butter, softened
1 cup brown sugar
2 tbsps. flour
1 tbsp. cinnamon


2 cups powdered sugar
5 tbsps. milk
1 tsp. vanilla

Mix batter ingredients together except butter. Carefully pour in melted butter and mix. Pour into greased 9x13" pan. Place apples evenly over batter. In a separate bowl, mix topping ingredients and drop by spoonfuls on top of the apples. Swirl topping evenly over apples. Bake at 350° for at least 40 minutes. If apples are juicy, increase baking time. If the top gets too brown, you can tent it with foil. Once baked, let rest 20 minutes and pour glaze over cake.

"HERMAN" STARTER (mar/apr80pg2)  10-25-14

1 tablespoon dry yeast
½ cup warm water
2 teaspoons sugar or honey
2½ cups white flour or whole wheat
2 cups warm water

Mix together in large crock or glass jar. DO NOT USE A METAL CONTAINER. Cover with a damp cloth and rubber band. Keep at room temperature for 5 days. Now Herman can be refrigerated, stirring daily.

On the first and fifth day feed Herman
1 cup milk
1 cup flour
½ cup sugar

Bake Herman on the 10th day using 2 cups of mixture. Save 1 cup for next time and give 1 cup to a friend.


2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts, optional

Preheat oven to 350°. Grease and flour a 9x13" pan. In a medium bowl stir together flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add eggs and oil and mix well. Fold in nuts and zucchini until evenly distributed. Pour batter in pan. Bake 50-60 minutes. Cool cake completely before frosting with desired frosting.


Mix a regular chocolate cake mix and add 2 cups shredded zucchini. Add 6-8 oz. of chocolate chips or nuts if desired. Bake per package directions.

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