Hashed Turnips: A Rumford Complete Cookbook Recipe

It's time again for another Rumford Complete Cookbook Recipe! Looking through the cookbook this month, I was looking for a recipe that I could use some fall produce that we grow. I found the Hashed Turnips recipe.

I am a new fan of turnips, only first trying them a few years ago. We have grown them for several years and sell at our local farmers market, but I had never tried them. So a few years ago when we were picking for our farmers market, I tried one. Fresh right out of the garden. To my surprise they are so good!!

I think of them as a mix of kohlrabi, radish, and cabbage flavors all mixed together in one!! And so tasty raw! We just slice them up and eat them raw.

So when I saw this Hashed Turnips recipe, I was excited to try something new with them.

And it is SO delicious!! Next time making though, I will cut the salt in half just to suit my liking better. My turnips also were not large size, like they can grow to get, so I used 2 medium ones. I also used a purple top turnip, as that is what we grow.

The Hashed Turnips recipe is on page 70 in the Rumford Complete Cookbook. Below is a photo of the recipe.

Here is my version with some updates.

Hashed Turnips 

Ingredients
1 large turnip or 2 medium - about 3 cups cubed turnips.
2 Tbsp Butter
1/2 tsp salt
1/4 cup cream
1/4 tsp pepper
1 Tbsp parsley, chopped

Directions
Peel the turnips and slice thickly and then cut into small cubes. Cook them in boiling water until tender. Drain the water and return the turnip cubes back to the pan. Add the remaining ingredients; the butter, salt, pepper, parsley, and cream. Mix and bring to a boil. Serve.

PRINTABLE RECIPE HERE

These were delicious! I love how the flavors come together. A great way to enjoy turnips, I'm looking forward to continuing to make!

Enjoy!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Garlic Parmesan Roasted Sweet Potatoes

Once again, I am enjoying the many flavors of fall! Don't you just love all the flavors of fall!!? Fall time is when we harvest some of my favorite vegetables! Sweet potatoes! I love them prepared so many ways! From sweet recipes to savory recipes, sweet potatoes are delicious so many ways. Definitely as a favorite with this Garlic Parmesan Roasted Sweet Potato recipe.

This recipe with the garlic and Parmesan brings in some savory flavors to blend with the sweet potato sweetness. It's an easy side dish packed full of flavors.

Fall is when sweet potatoes are dug in the garden. It's always nice to use fresh produce that we have grown to prepare different recipes and enjoy!

These Garlic and Parmesan roasted sweet potatoes are well liked in our house and are a great side dish paired with any meal. Especially in the fall season, when we mostly think of having sweet potatoes.

Garlic Parmesan Roasted Sweet Potatoes

Ingredients
3 medium sized sweet potatoes (peeled or skins on, cut into cubes)
1/2 of a small onion, chopped
3 Tbsp olive oil
2 Tbsp garlic powder
1 Tbsp chopped parsley
Grated Parmesan cheese
Shredded Parmesan cheese
Black pepper

Directions
Preheat oven to 400 degrees F. Peel and cube the sweet potatoes (you can leave the skin on if you prefer). Chop the onion. Place the onion and cubed sweet potatoes in a bowl. Add the olive oil, pepper, and garlic powder to the bowl and mix coating the onion and sweet potatoes well. Spread the mixture onto a baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from oven and sprinkle with grated Parmesan cheese, shredded Parmesan cheese, and chopped parsley. Serve warm.

PRINTABLE RECIPE HERE

Be sure to give these Garlic Parmesan Roasted Sweet Potatoes a try as a side dish this fall! Add them to your Thanksgiving feast!

Enjoy!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Linked to Meal Plan Monday #52

Sugar Cakes : A Rumford Complete Cookbook Recipe

These little sugar cakes are so simple and tasty!

I talked a little bit before about liking to make snacks for my kiddos to enjoy.

When looking through the Rumford Complete Cookbook this month, I had snacks in mind for a recipe to try!

These little cake muffins are delicious sweet treat! They are soft, moist and fluffy but yet pleasantly dense. Packed with a sweet flavor they are kid approved....my son loved these!

The Sugar Cakes recipe is on page 163 of the Rumford Complete Cookbook. Below is a photo of the recipe. 

Here is my version of the recipe with some updates.

Sugar Cakes: A Rumford Complete Cookbook Recipe

Ingredients:

1/2 cup butter, softened

1 cup flour

1 cup sugar

2 egg whites

Directions: 

Mix together the butter and the flour in a medium mixing bowl until crumbly. Add the sugar and mix well. Beat the egg whites until slightly frothy and add them to the dry mixture. Mix together well with a hand mixer. Pour mixture into a well greased mini muffin pan for small cakes. Sprinkle a small amount of sugar onto the top of each cake. Bake at 350 degrees for 15 minutes or until golden brown. 

The mixture was too runny with this recipe from the cookbook to roll out at all on a cutting board and cut into small cakes. I decided to bake them in the mini muffin pan and they turned out great! Mini cakes! 

The recipe makes 18 mini sugar cakes. 

PRINTABLE RECIPE HERE

A moist, sweet in flavor little mini cake. Grab a handful for a little snack! 

Candy Corn Rice Krispie Treats

Candy corn is probably one of the most popular Halloween candy treats! Maybe the most recognized for the Halloween time of year. What a fun twist on rice krispie treats and Halloween together is to make Candy Corn Rice Krispie Treats.

It's always fun to put together a fun creative treat! These are great for your child's class snacks, to pass out for trick or treating, or just a fun twist on rice krispie treats in the fall time!

Candy Corn Rice Krispie Treats

Ingredients:

mini marshmallows

rice krispie treat cereal

stick butter

red food coloring

yellow food coloring

Directions: 

For the Yellow layer: 

2 1/2 cups rice krispie cereal

2 cups mini marshmallows

1 1/2 Tbsp butter 

yellow food coloring

For the Orange layer: 

2 cups rice krispie cereal

1 1/2 cups mini marshmallows

1 Tbsp butter

red and yellow food coloring

For the White layer:

1 cup rice krispie cereal

1 1/4 cups mini marshmallows

1 Tbsp butter

Spray an 8 inch round pan with non stick spray. You will want to have wax paper available ready to use to shape your cereal in the pan, so the cereal doesn't stick to your hands and is easier to shape. You can use the microwave or stovetop, whichever you prefer.

Starting with the yellow layer, melt the butter and add the marshmallows and melt them together. Then add the yellow food coloring, a few drops for the desired yellow color and mix together. Then add the rice krispie cereal. Mix together well until all the cereal is coated with marshmallows. Shape the yellow layer around the outside edge of your round pan. 

For the orange layer, melt the butter and add the marshmallows then melt them together. Add the yellow and red food coloring to get the orange shade. Remember only a little bit of red coloring needed and more of yellow to get the orange shade. When you have your desired orange color, add the rice krispie cereal and mix together well until the cereal is coated with marshmallows. Shape the orange layer around the inside of the yellow layer in the pan. 

For the white layer, melt the butter and add the marshmallows then melt them together. Add the rice krispie cereal and mix together well until the cereal is coated with marshmallows. Then add to the center of the round pan. 

Make sure all the layers are pressed in the pan and pressed together. 

Allow the rice krispie treats to cool fully and set up for 30 minutes. When they are ready to cut, simply flip over the pan on a cutting surface and remove the treats from the pan. This is where a well greased pan is important, so it all comes out together. Using a large knife cut the rice krispie treats into triangles around the circle. This will give you the Candy Corn look. 

Makes 8 Candy Corn Treats. Double or triple the batch to make more of this easy treat. 

PRINTABLE RECIPE HERE 

Put a popsicle stick in the end, wrap in a clear party bag and tie with a colorful ribbon for a great treat for school or trick or treating!! Everyone will love them!!

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Why do farmers use an auger cart during harvest?

An auger cart is a very much appreciated piece of equipment during harvest season. When weather conditions are right, a farmer wants to get the crops harvested in a timely manor. Being efficient during harvest season helps with time. Using an auger cart during harvest is one way to help with efficiency in the field.

I remember growing up riding with my dad or grandpa in the combine. In the cab of the combine, there was window in the back that looked into the hopper of the combine. When the window was covered with corn or soybeans, I knew the hopper was close to full and it was almost time to dump into the grain truck. In a long field, I have some memories of not getting down and back the full length of field before having to empty the hopper, so would have to stop mid length, pull out of the rows and go unload in the truck waiting to be filled.

                             
 A picture of my grandpa helping me, in my little years, out of the combine from riding with my dad.

Efficiency has increased for farmers over the years.

So what is the role of an auger cart during harvest?

Farmers are able to continue combining with the use of an auger cart. The auger cart allows the farmer to continue harvesting while unloading grain into the cart, so they don't have to stop to fill the semi.

Without an auger cart, a lot of time is spent to go back to the semi to unload, creating a longer amount of time to get the crops harvested. With higher yields of corn and soybeans the combine is full faster and the auger cart is so helpful with efficiency.

The auger cart is pulled by a tractor. The tractor driver waits in the field until the combine is close to full and ready to unload. The combine has lights on the outside that flash, which helps signal the tractor driver that the combine needs to unload. The tractor driver then pulls up beside the combine and the farmer can then unload the combine into the auger cart - on the go!

This is done a few times until the auger cart is full. Then the tractor driver pulls up to the semi and unloads into the semi, all while the farmer is continuing to harvest the crop with the combine.

I help my dad and brother in the field during harvest as the auger cart driver.

Harvest is one of my favorite times of year! So many memories growing up during harvest season and love that my kids can experience it and create memories as well.

Persimmon Pudding

Persimmon pudding is an old fashioned classic in the Midwest during the late fall and winter months. A dense, moist, sweet and almost custardy type dessert - a delicious flavor to enjoy along with all the other favorite fall flavors!

Persimmon is in season here in Indiana in the fall months. Persimmon are grown in the southern part of Indiana. There is even a Persimmon Festival in September. Persimmon pudding is a favorite old fashioned dessert for the fall and winter months.

I was introduced to persimmon pudding a few years ago! It's actually one of my dad's favorite recipes that my grandma makes this time of year. I had always heard them mention it, but had never tried it until a few years ago. I loved it too!! This is a recipe my grandma learned from her mom, I asked her if she minded if I shared it here.

Persimmon Pudding 

Ingredients:
1 cup sugar
1/2 cup butter, softened
2 1/2 cup milk
1 tsp salt
1 1/2 cup flour
2 1/2 tsp Clabber Girl baking powder
3 eggs
1 pint persimmon puree

Directions:
Combine all ingredients into a large mixing bowl and mix with a handheld mixer until mixed well. Pour mixture into a 9x13 baking pan and bake for 50 minutes at 350 degrees. Stick a butter knife or toothpick in the center at the end of the 50 minutes to check if the pudding is baked all the way through. Bake a little longer if it's not. Cool to somewhat warm before serving. Top it off with cool whip before serving. Serve it in cut out squares or dolloped in a bowl.

PRINTABLE RECIPE HERE

Once cooled, the persimmon pudding can be stored at room temperature for about 8 hours. Then in the refrigerator for a day or 2. Simply reheat until warm in the microwave to enjoy more.

Persimmon pudding is a lightly spiced, with its own flavor, baked pudding that is similar to a custard with a pumpkin pie texture.

Thanksgiving is almost here and it would be paired perfectly with a big Thanksgiving feast. Add persimmon pudding to your Thanksgiving menu this year and years to come.  

This post is sponsored by Clabber Girl Baking Powder but my

 thoughts/opinions are always 100% my own