We have a winner!
But first, I wanted to share the entries with you. Here they are!
1. From my beloved father, a delightful recipe for “goose”:
Fall Roasted Goose.
Kill a goose, clean it and wash it.
Prepare a huge pan with a lid by removing it from the garage, pressure washing it, and greasing it on the bottom and the sides.
Preheat the oven to 350 degrees (or whatever).
Stuff the goose.
Rub oil all over the goose (preferably Olive oil).
Sprinkle your favorite spices all over the goose.
Put it on a wooden roof shingle, in the huge pan with lid.
Cook it til the cows come home.
Remove from oven.
Remove goose from pan, make sure you keep the goose on the shingle.
Remove the stuffing.
Throw the goose in the garbage can.
Throw the stuffing in the garbage can.
Put the shingle back on the roof where you got it from.
From Dr. Daddy Lyons
2. A picture from my beloved father:
3. A lovely recipe from Sarah, from Saranac Lake, NY…YUM!:
Cream Cheese Pumpkin Muffins
1 cup whole wheat pastry flour
1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark brown sugar
1/2 cup unsweetened applesauce
2 tablespoons greek yogurt
1 (15 ounce) can cooked pumpkin
4 ounces cream cheese
flax seeds, as garnish (optional)
1 cup chocolate chips (optional)
1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Stir the flour, cinnamon, nutmeg, allspice, pumpkin pie spice, ginger, salt, and baking soda together in a bowl.
3. Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add the applesauce, yogurt and the pumpkin; continue beating until mixed. Pour the flour mixture into the egg mixture and beat until just barely mixed. Add chocolate chips if desired.
4. Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the flax seeds over each muffin.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely.
4. A tantalizing recipe from Aunt Sis in Phoenix, AZ:
Grilled dark chocolate sandwich
0.25 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
1.5 tablespoons butter, softened
8 slices thin whole-wheat sandwich bread
3 tablespoons bittersweet or semisweet chocolate chips
2 tablespoons chopped toasted hazelnuts (optional)
Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly
Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts (if using nuts) into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly
Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute.
And the winner is #4, which belongs to Aunt Sis in Phoenix! Your bluebird package will be on its way. The runner-up is #2, which comes from my dad! You will also get something from me, your loving daughter, in the mail!
Thanks everyone, for participating! I feel terrible that it took me so long to get the results up here. There will be a Holiday Giveaway, so stay tuned!
This is ours now.