Shaker Village of Pleasant Hill is America’s largest restored Shaker community, celebrating its 50th anniversary as a nonprofit organization. The 3,000-acre property, nestled in the rolling hills of Harrodsburg, offers 34 original, restored buildings to explore.
Visitors consider the Trustees’ Office Dining Room a must, featuring traditional favorites and seasonal Kentucky dishes prepared with fresh ingredients. Visitors dine while looking out at the garden that produced their food.
Aimee Darnell, publicist at Shaker Village, says, “While fried chicken, homemade corn sticks, and Shaker Lemon Pie are always favorites, popular dishes like Johnny cakes and country ham will star on the fall menu.”
The dining room serves breakfast, lunch, and dinner daily from mid-February through December. Reservations are highly recommended, but walk-ins are welcome. Shaker Village is open year-round except for December 24-25. Guests can stay at the Inn at Shaker Village, with 70 rooms, suites, and cottages featuring Shaker-style furnishings and modern amenities. For more information, visit www.shakervillageky.org or call (800) 734-5611.
AUTUMN SQUASH MUFFINS
1 C acorn squash, cooked (1-2 squash)
3⁄4 C brown sugar
1⁄4 C dark molasses
1⁄2 C softened unsalted butter
1 egg, beaten
1 3⁄4 C all-purpose flour
1 tsp baking soda
1⁄4 tsp salt
1⁄4 C pecans, finely chopped
Preheat oven to 400°. Cut squash in half lengthwise. Remove seeds and stringy fibers. Place squash cut side down in baking dish. Fill dish with 1⁄4 inch water. Bake 30 minutes. Turn squash over and cook another 30 minutes, replacing water. Flesh should be tender when pierced with fork.
When cool enough to handle, scrape
1 C squash into a small bowl and mash with fork.
In a medium bowl, cream sugar, molasses, and butter together. Add beaten egg and squash and mix well. In another bowl, mix together flour, baking soda, and salt; mix into squash batter. Fold in pecans. Fill well-greased muffin tins halfway with batter. Bake muffins at 375° for 20 minutes. Makes 12-15.
APPLE BUTTER PUMPKIN PIE
1 C pumpkin, canned or cooked
1⁄2 C brown sugar, firmly packed
3⁄4 tsp cinnamon
3⁄4 tsp nutmeg
1⁄8 tsp ginger
3 eggs, well-beaten
3⁄4 C evaporated milk
1 (9-inch) unbaked, deep-dish piecrust
Combine apple butter, pumpkin, brown sugar, cinnamon, nutmeg, and ginger. Add beaten eggs. Gradually add evaporated milk. Pour filling into piecrust. Bake at 425° for 40-45 minutes. Serves 8.
Submitted by MARILYN LOY TURNER, Taylor County RECC, who writes, “My cousin gave me this recipe, and it has been a family favorite since 1953.”
KAREN DAY’S PUMPKIN PANCAKES
1 1⁄4 C self-rising flour
1⁄2 tsp each of cinnamon, ginger, and salt
1⁄8 tsp nutmeg
2 Tbsps brown sugar
2 Tbsps melted butter
1 C milk
9 Tbsps canned pumpkin (do not use pumpkin pie mix)
Mix all ingredients together. Drop 1⁄8 C batter onto griddle or nonstick skillet on medium high. Flip when edges start to firm up. Makes 8-12 pancakes.
Submitted by DRU MAIDEN, Shelby Energy Cooperative, who writes, “My friend, Karen Day, gave me this recipe. My grandchildren love these pancakes. We make them when we go camping.”