Autumn Recipes~

[Admin]

Place your favourite tried and true Autumn Recipes here and after the fall is over I will transfer them to the proper place in The Cookery~

This might be a recipe using squash, pumpkin, a soup that is great for that fall weather..Just whatever you enjoy serving your family in the fall.

[Admin]

Pumpkin Roll~


THE CAKE
6 Eggs, seperated
1/2 c Sugar
1/2 c Pureed pumpkin
1 ts Mixed pumpkin pie spice
1/3 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
-THE FILLING
1 c Heavy cream
1/4 c Powdered sugar
1/2 c Cooked pureed pumpkin
1/2 ts Mixed pumpkin pie spice
1 c Chopped toasted pecans
1 ts Vanilla

Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan
with parchment or wax paper, and grease the paper well. To prepare the
pumpkin roll, beat the egg yolks and granulated sugar until light and
thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and
baking powder. Beat egg whites with salt, until firm peaks form. Fold
whites into yolk mixture. Pour batter into the prepared pan. Bake 15
minutes, until cake bounces back when touched in the center. Turn out onto
wax paper that has been sprinkled with powdered sugar. Immediately peel off
top paper and carefully roll up cake, making the roll lengthwise. Cool.
Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4
cup powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin
spice, pecans, and vanilla. Unroll cooled cake. Spread with the filling,
and roll it up again. Chill 2 to 4 hours. When ready to serve, sprinkle
with additional powdered sugar.

[Admin]

Caramel Apples

8 firm apples
8 wooden sticks
1 1/3 cups evaporated milk
1/2 cup light corn syrup
2 cups granulated sugar
1 tbs.. butter or margarine
1 tsp. vanilla

Wash & dry apples. Remove stems. Insert wooden stick where stem was.

Put milk, syrup, and sugar into pot. Heat and stir to dissolve sugar. Boil, stirring continually, until soft ball stage (240°F or 115°C). Soft ball stage is when a drop in cold water forms a soft ball. Remove from heat.

Add butter and vanilla. Dip apples. Let excess caramel drip off over pan before setting on a greased cookie sheet. Reheat caramel if it starts to thicken. Let cool before eating.

[Admin]

Microwave Caramel Corn

by: Joyce Moseley Pierce

Part of the hesitation in making caramel corn is the sticky, gooey mess that remains once you've finished making it. You almost need a blow torch to remove the hardened
sugary stuff from your pans.

Help is on the way! This recipe can be made in your microwave, and when you're finished, you can just throw the paper sack away.

This doesn't mean that it doesn't take a little preparation time, but at least you can relax and enjoy the finished product without having to worry about a lot of cleanup.

Next time you go to the grocery store, ask for your groceries in paper bags. You'll need one bag per batch.

Here's what you'll need:

3-4 quarts popped corn
1 stick of butter (no substitutes!)
3/4 cup brown sugar
1/2 tsp salt
1/4 cup Karo Syrup
1 tsp baking soda - add last

Pop the corn and discard the unpopped kernels. Put the popped corn in the paper sack. While the corn is popping, put the butter, sugar, salt and syrup in a glass bowl and bring it to a boil in your microwave. Stir after one minute, and let it boil for an additional minute. Add one tsp of baking soda and stir well, until thickened. It will turn light in color and look like taffy. Pour this mixture over the popped corn in the paper bag and shake well. Put the paper bag back in the microwave and cook an additional 1-1/2 minutes (90 seconds). Remove and shake well again. Return to the microwave and cook another 1-1/2 minutes. Shake again. Open the bag and let it cool. You can even tear the bag down the side and speed up the process.

Plan to make more than one batch because you'll want to eat the first one! Great for Christmas or birthday gifts. I gave this as a Christmas gift to my co-workers one year and the next year they started hinting for it again in September.

Once completely cooled, break up the chunks, put it in a plastic holiday bag and tie with a festive ribbon. If you eat a lot of ice cream the containers with lids make a great receptacle for packing the caramel corn. Save your ice cream containers throughout the year, wash them out, line with plastic wrap and stick a bow on the top. Include the recipe and directions unless you want to tell them it's an old family secret, but let me warn you that if you don't share the recipe, they will come back next year begging for more.

[Admin]

Caramel Popcorn Balls

1/3 cup butter or margarine
1/2 cup corn syrup
1 cup brown sugar
1 tsp. vanilla
10 cups popped popcorn

Melt the butter in a soup pot. Add corn syrup, brown sugar, and vanilla.

Stir & bring to a boil. Remove from heat. Add popcorn and mix in. Put waxed paper on your countertop. Form popcorn balls and lay on wax paper to harden. Makes about a dozen balls.

These stay fairly soft (a little easier on the teeth!).

[Admin]

Colored Popcorn Balls

12 cups popped popcorn
1.5 oz flavored gelatin (any color Jello powder)
1/2 cup granulated sugar
1/2 cup light corn syrup

Put gelatin, sugar and syrup into a pot. Heat & stir to dissolve. Bring to a rolling boil. Pour over popcorn in a large bowl (you can lightly salt popcorn first if you like). Stir until all popcorn is coated. Form into balls with lightly buttered hands (I spray with Pam!). Makes about a dozen popcorn balls.

Use whatever color suits the occasion. For Halloween use orange Jello. You can put `faces' on your popcorn balls with candy. For Christmas make a bowl full of red & green balls. For Easter use pastel colors.

[Admin]

Frosted Pumpkin Spice Cookies
By Martha Matthews

So easy and so delicious!

1 package spice cake mix
1 cup of canned pumpkin puree
1/2 cups currants or regular raisins
1/2 cup of chopped walnuts
1/4 cup of butter, softened
1 can of ready-to-spread cream cheese frosting
Nutmeg.

Preheat the oven to 375°. Grease a cookie sheet and set it aside.

In a large mixing bowl, combine the cake mix, pumpkin and butter. Blend well. Add the currents and nuts. Stir well to distribute.

Drop one generous tablespoon of dough for each cookie onto the cookie sheet at two inch intervals.

Bake 11 to 13 minutes or until cookies are set and golden brown on the edges. Cool on a wire rack. Frost with cream cheese frosting.

Sprinkle with a hint of nutmeg.

[lynn]

Pecan Pie Muffins

2 cups packed brown sugar
2 cups flour
1 cup chopped pecans
2 eggs
2 sticks of melted butter (not margarine)

Directions:

1. Spray muffin tins
2. Mix all ingredients in bowl
3. Fill tins 1/2 full
4. Bake @350 for 20-25 minutes
5. Serve hot.

Yield: 12 muffins very rich and good with coffee or milk
5.

[lynn]

Hot Caramel Apple Cider

spiced apple cider
caramel topping
whipped topping
cinnamon sticks to garnish with
ground cinnamon to garnish with

Heat spiced cider. If using regular cider, simmer in crock pot with mulling spices. Add about 1 teaspoon of caramel topping to each mug of cider. Stir until dissolved. Top with dollop of whipped cream; add cinnamon stick and sprinkle with ground cinnamon. yum

[lynn]

This a very simple soup we like, especially with cornbread when the weather turns cool.

Bean and Sausage Soup

1 24 ounce can vegetable juice cocktail
1 15 ounce can chili beans
2 cups frozen hash brown potatoes
chopped onion and bell pepper, according to your family's taste
8 ounce fully cooked polish sausage, sliced about 1/2 inch thick

Combine all in a large pot. Simmer 10 mins or so until potatoes are tender. Serve with a sprinkling of cheese.

[Admin]

Yum Lynn, gotta try these. Thanks for posting..You know in fall and winter, it seems all I think about is cooking and eating. LOL

[lynn]

I know that feeling all too well, Carolyn.........smile.......

Here's another quick and easy and yummy recipe.

Autumn Apple Dip

1 - 8 ounce block cream cheese, at room temperature
3/4 c brown sugar
1 teaspoon vanilla

Mix all until brown sugar is dissolved. Serve w/apple slices and cinnamon graham crackers.

[braided-rug]

Pumpkin and Spring Onion Scones

Makes 12

2 cups self raising flour
1/4 cup skim milk powder
2 spring onions, chopped/scallions?
1/4 teas ground nutmeg
3/4 cup cold mashed cooked pumpkin
1/2 cup buttermilk
1/4 cup natural mineral water, ie water with bubbles
cottage cheese for serving.

Combine flour, milk powder, onion and nutmeg. Fold through pumpkin, buttermilk and mineral water. Pat out mixture onto a lightly floured board and roll out to approximately 1.5cm thickness. Using a 5cm cutter press out (without twisting) 12 rounds. Place onto a lightly floured baking tray and bake at 220oC for 12-15 minutes or until golden. Serve with cottage cheese if desired.

It comes from a book that says "ideas for controlling weight, diabetes, cholesterol and high blood pressure".

[ellise]

Pumpkin Ravioli

For the filling:
1 1/2 pound pumpkin
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Locatelli cheese
1 tablespoon minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
1 package wonton skins
Egg wash (1 egg, mixed with 1 teaspoon water)
4 tablespoons unsalted butter
4 sage leaves, minced
1/2 cup cream or chicken broth
Freshly grated Locatelli cheese to taste
Deep fried sage leaves for garnish


Preheat the oven to 350° F.
To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet.
Bake for 35 minutes, or until tender.
Peel and puree flesh.
Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste.
Arrange one wanton skin on work surface.
Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash.
Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet.
Cover with dampened towels while preparing remaining raviolis.
In a saucepan of boiling salted water cook the ravioli until they are just tender. I
n a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute.
Add the cream and simmer until lightly thickened.
Drain the pasta and transfer to a serving bowl.
Add sauce and toss to combine.
Garnish with sage leaves.

[ellise]

Autumn Potato Gratin

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Preheat the oven to 400° F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat.
Cook for about 5 minutes, to infuse the cream with flavor.
Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference.
Sprinkle the Parmesan evenly over the top.
Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown.
Cover and keep warm until ready to serve.