Preheat oven to 375°F. Arrange
potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter,
cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium
heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes;
toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover;
bake until potatoes are tender and syrup thickens slightly, basting
occasionally, about 20 minutes. Increase oven temperature to 500°F. Top
potatoes with marshmallows and nuts. Return to oven; bake until
marshmallows begin to melt and brown, about 3 minutes.
2/3 cup shortening at room temperature
2 2/3 cup sugar
1 lb can pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 Tbsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup chopped walnuts
2/3 cup raisins
Preheat oven to 350F.
Grease two loaf pans
Cream shortening and sugar.
Add eggs and pumpkin.
Sift together dry ingredients and mix into wet ingredients.
Fold in nuts and raisins.
Pour into the pans and bake for 1 hour.
1-2 tsp veg oil
1 1/2 c diced onion
2 lbs butternut squash chunks (frozen or fresh)
2 15-oz cans black beans (drained if you wish, but not necessary)
1 15-oz can corn
1 15-oz can diced tomatoes
1 15-oz can vegetable broth (or chicken, but then it's not vegan)
1 tsp taco soup mix (optional, or other spices)
In soup pot, heat oil and saute onions until soft. Add butternut squash and stir until coated.
Add remaining ingredients and heat on medium-low until boiling, then turn to low and simmer until butternut squash is your preferred consistency.
Can also be cooked in a crock pot on low, after sauteeing the onions.