life in the Kearsarge area

what's happening in the Kearsarge/Lake Sunapee area of NH

Archive for dining guide

Sunapee Spinach Squares

Every summer Kearsarge Magazine has a dining guide. Some years I ask local restaurants for recipes, some years I ask businesses, some years neighbors and friends. This year, we went into the historical archives – church cookbooks, town offices and historical societies – and shared a few recipes. This one, Sunapee Spinach Squares, was super good. Pick up the summer 2016 issue of Kearsarge Magazine if you’re interested in reading a few more!

Sunapee Spinach Squares                FullSizeRender49

  • 4 tbsp. butter
  • 1 cup flour
  • 3 eggs
  • 1 cup milk
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 lb. cheddar cheese, grated
  • 2 10 oz. packages frozen spinach, thawed and drained

1 tbsp. chopped onion

Preheat oven to 350 degrees. Butter a 9 x 13 pan and melt in oven. Remove. Beat eggs well.  Blend in flour, milk, salt and baking powder. Add cheese, spinach and onion. Mix well. Spoon into prepared baking dish. Bake 35 minutes. Remove and cool 45 minutes. Cut into 1-inch squares. Freezes well.

This recipe comes from longtime resident Midge Cross, and is familiar around the Lake Sunapee region as a favorite intermission treat at Summer Music Associates concerts. It is published in Abbott Library’s A Taste of Sunapee Cookbook, a fundraiser cookbook that contains many well-loved local culinary contributions.


Trying something new

Today I am going to try a new recipe. It’s not a hard one, but I’ve been putting it off for a few days. Not that I don’t like to cook – I LOVE it – it’s just that I don’t have the time to cook. I end up feeling rushed and stressed in the kitchen. Someone’s hungry, the phone is ringing, no one emptied the dishwasher, the pans are dirty, and I have to make a meal? That takes all the joy out of creating something yummy and watching someone’s delight in eating your efforts. Here’s what I’m going to try today, adapted from a recipe in Arkansas Life:

Possum Pie (makes two pies)

1 8 ounce package of cream cheese

1 cup confectioners sugar

12 ounces Cool Whip

1 box milk chocolate instant pudding

1 box chocolate fudge instant pudding

3 cups milk

Now, I’m cheating and not making the pecan/flour/butter crust, so I’ll skip right to the filling. Cream together cream cheese and confectioners sugar. Add 6 ounces of Cool Whip and beat until fluffy. Spread over bottom of both pie crusts. Blend together both pudding mixes with milk. Pour on top of cream cheese mixture and allow to set. Spread remaining cool whip over both pies.

Which brings me to Kearsarge Magazine ( we’re looking for recipes to run in our annual summer dining guide. Readers, please send in your favorite recipe and, if we like it, we’ll publish it! I’ll let you know how this one turns out, and who got the second pie…