Capital Electric Cooperative members Dave Pearce and Cory Finneman (learn more on page 25) often referred to the volunteers who built the pumpkin patch’s play structures and art pieces as “Papa’s Playmakers.” But behind the scenes were others who shaped the patch’s story.
Dave’s mother, Suzie Pearce, affectionately known as Mrs. P., maintained the grounds. Dave’s sister and Cory’s wife, Tracy Finneman, began Papa’s Granola. She sold the popular Pride of Dakota product regionally and was considering growing the business when she received a cancer diagnosis.
Dave and Cory share these recipes in honor of Suzie and Tracy with gratitude for the memories and meaning North Dakota families brought to their lives. Share the fall flavors of Mrs. P’s Pumpkin Pudding and Papa’s Caramel Apple Granola with loved ones as you celebrate another season of memory-making together.
40 oz. Quaker Oats
1 cup salted sunflower kernels
1 cup light brown sugar (lightly packed)
½ cup cashew pieces
½ cup flax meal
½ cup wheat germ
3½ cups (loose) Vacaville dried apples cut/torn into smaller pieces (or other brand) 1½ cups Kraft caramel bits
1 T. cinnamon
1 1/3 generous cups water
1 cup canola oil
1 cup honey
Mix all dry ingredients together. Add water, oil and honey thoroughly. Set aside. Preheat oven to 225 degrees. Scoop granola mixture into two baking sheets. Spread mixture so it completely covers pan bottom. Pans are generally two-thirds full.
Place pans in the middle rack for best air flow. Bake for 1 hour 45 minutes. When the very edges of the granola are just turning brown, it’s ready to come out. Top pan may require an additional three minutes.
Serve plain, with vanilla yogurt or with vanilla ice cream, which is Dave’s favorite
TEST KITCHEN NOTE: We used freeze-dried apples, as dried apples were not immediately available, for a crunchier texture.
Recipe by the late Tracy Finneman, shared by her brother, Dave, and husband, Cory.
Pudding:
4 cups pumpkin puree
1½ cups sugar
2 cups evaporated milk
3 egg yolks (save the whites)
1 tsp. vanilla
1/3 cup flour
2 tsp. baking powder
½ tsp. ground ginger
½ tsp. cinnamon
½ tsp. ground cloves
3 T. soft butter
Topping:
3 egg whites
¼ tsp. cream of tartar
1 tsp. vanilla
1 cup sugar
Preheat oven to 350 degrees.
Mix together pumpkin, sugar and milk. Stir in yolks and vanilla. Mix dry ingredients in a separate bowl and stir into wet mixture well. Pour into greased 9x13x2 pan. Dot top with butter.
Bake uncovered 30-45 minutes, using a toothpick to test.
To make topping: Beat egg whites, cream of tartar and vanilla on high until soft peaks form. Gradually add sugar while beating until stiff peaks form. Spread on top of pudding.
Return to oven and bake 12-15 minutes until light brown. Turn oven off and let stand until crisp (about 15 minutes). Serve hot.
TEST KITCHEN NOTE: Ovens may vary. We baked it a full 10 minutes longer than the recipe suggested.
Recipe by the late Suzie Pearce, shared by her son, Dave.
