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"The soil is, as a matter of fact, full of live organisms. It is essential to conceive of it as something pulsating with life, not as a dead or inert mass."
- Albert Howard, The Soil and Health, 1947

  You are here:  Recipes   
 Recipes for Schools and Institutions Using Maine Ingredients Minimize
Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler
PUMPKIN SNACK CAKES
My teenagers are always rummaging through the cupboards for a snack.  I make Pumpkin Snack Cakes and store them in the freezer.  Better than cookies, one little cake has over a gram of fiber and provides 20% of the RDA of Vitamin A.  Dry milk powder and chopped apricots replace the sugar to add extra calcium and Vitamin C.


Beat with electric mixer in large bowl:

1 – 15 ounce can pumpkin (1.5 cup cooked pumpkin)
.5 cup sugar
3 eggs
1 cup canola oil
1.5 cup skim milk
1.5 cup fat-free dry milk powder

Mix together in medium bowl:
2 cups all purpose flour
.5 cup wheat germ
2 cups whole wheat flour
1 tablespoon cinnamon
1.5 teaspoon grated nutmeg
2 tablespoons baking powder

Stir into pumpkin mixture.  Stir in 1 cup chocolate chips and .5 cup finely chopped dried apricots.

Preheat oven to 350 degrees.  Spray mini-muffin pans with cooking spray.  Spoon batter into pans and bake until a toothpick comes out clean, about 15 minutes.  Let cool on rack.  Store in tins, plastic bags or plastic containers.  Makes 72 cakes.

Nutritional analysis per cake: 83 calories, 2 grams protein, 10 grams carbohydrates, 4 grams fat, 1 gram fiber, 29 mg sodium.


Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For photographs and more cooking tips visit our website at:  www.cherylwixsonskitchen.org		Show as single page
Maple Roasted Root Vegetables | Page 16 of 17 | Wild Blueberry Cobbler
    

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