This week’s column is dedicated to Peg Miller — a good friend and neighbor who has always worked diligently for Lincolnville.

Glazed Parsnips and Carrots

1 pound parsnips (2 large or 3 medium)

1 package (8 ounces) baby carrots

1 tablespoon canola oil

salt and black pepper

1/4 cup orange juice

1 tablespoon butter

1 tablespoon honey

1/8 teaspoon ground ginger

Preheat the oven to 425 degrees. Peel parsnips; cut into wedges to match size of baby carrots. Spread vegetables in shallow roasting pan. Drizzle with oil and season with salt and pepper; toss to coat. Bake 30 to 35 minutes or until fork-tender. Combine orange juice, butter, honey and ginger in large skillet. Add vegetables; cook and stir over high heat 1 to 2 minutes or until glazed.

Meat Loaf Cupcakes

3 medium potatoes peeled and chopped

1 1/2 pounds 90 percent lean ground beef

1/2 cup finely chopped onion

1/3 cup old-fashioned oats

1 egg

2 tablespoons chopped fresh rosemary

1/2 cup milk

2 tablespoons butter

1 teaspoon salt

pepper

1/4 cup snipped fresh chives

Preheat oven to 350 degrees. Place potatoes in medium saucepan; cover with water. Bring to a boil; cook 25 to 30 minutes or until potatoes are fork-tender. Meanwhile combine beef, onion, oats, egg and rosemary in large bowl; mix well. Divide mixture among 10 standard (2 1/2 inch) muffin cups. Bake 25 minutes or until cooked through (160 degrees). Beat potatoes, milk, butter, salt and pepper in large bowl with electric mixer at medium speed 3 minutes or until smooth. Place mashed potato mixture in large piping bag fitted with large star tip. Remove meat loaf cupcakes to serving platter. Pipe mashed potatoes on top. Sprinkle with chives.

Apple Butter Spice Muffins

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice

1/4 cup vegetable oil

1/4 cup apple butter

2 cups flour

2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

1 egg

1/2 cup chopped walnuts

Preheat oven to 400 degrees. Line 12 standard muffin cups with paper baking cups. Combine sugar, cinnamon, nutmeg and allspice in large bowl. Toss 2 tablespoon sugar mixture with walnuts in small bowl; set aside. Add flour, baking powder and salt to remaining sugar mix. Whisk milk, oil, and egg in medium bowl. Stir into flour mixture just until moistened. Spoon 1 tablespoon batter into each prepared muffin cup. Spoon 1 teaspoon apple butter into each cup. Spoon remaining batter evenly over apple butter. Sprinkle evenly with reserved walnut mixture. Bake 20 to 25 minutes or until golden brown or until toothpick inserted into centers comes out clean. Remove immediately from pan. Cool on wire rack 10 minutes.

Chocolate Fudge Pecan Pie Bars

2 2/3 cups flour

1 1/4 cups light brown sugar, divided

2 sticks cold butter

4 eggs

1 package (4 ounces) Hershey’s Unsweetened Chocolate Baking Bar, unwrapped and melted

1 cup light corn syrup

2 teaspoons vanilla

1/2 teaspoon salt

2 cups coarsely chopped pecans

Heat oven to 350 degrees. Grease 15 1/2 by 10 1/2 by 1 inch jelly roll pan. Stir together flour and 1/4 cup brown sugar in large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs; press onto bottom and about 1/2 inch up sides of prepared pan. Bake 10 to 15 minutes or until set. Remove from oven. With back of spoon, lightly press crust into corners and against sides of pan. Beat eggs, corn syrup, melted chocolate, vanilla and salt; stir in pecans. Pour mixture evenly over warm crust. Return to oven. Bake 25 to 30 minutes or until chocolate filling is set. Cool completely in pan on wire rack. Cut into bars.

Our thought for the week: “If we don’t plant knowledge when we are young, it will give us no shade when we are old.”