Below, you will find great recipes for the
Fall season. Spice up your Autumn time this
year with these great recipes that are sure
to please!
Apple Pancake Recipe
2/3 cups flour
2 teaspoons sugar
1/4 teaspoon salt
4 large eggs, beaten
1/2 cup milk
2 cups of apples cut into 1/4-inch slices
3/4 cups butter
2 tablespoons sugar
1/4 teaspoon cinnamon
Sift together the flour, 2 teaspoons sugar,
and the salt. Beat eggs and milk together.
Gradually add flour mixture; beat until
smooth. Sauté apples in 1/4 cup of butter
until tender. Mix 2 tablespoons sugar and
the cinnamon together; toss with apples.
Melt 2 tablespoons butter in a 6-inch
diameter, deep fry pan. Pour in the batter
to a depth of about 1/4-inch. When set,
place 1/4 of the apples on top; cover with
more batter. Fry pancake until lightly
browned on both sides. Keep warm. Repeat the
procedure 3 times, until all batter and
apples are used. Serve immediately.
Maple Glazed Pumpkin Coffee Cake
Recipe
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup unsalted butter; softened
3/4 cup packed light brown sugar
2 large eggs
1 cup solid-pack canned pumpkin
1/3 cup maple syrup
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 tablespoons sour cream
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
Pre-heat oven to 350 degrees. Grease a 6
1/2-cup capacity ring mold. Sift together
flour, baking soda, cinnamon, allspice and
salt; set aside. Beat butter and brown sugar
with an electric mixer until light. Add
eggs, one at a time, mixing well after each
addition. Stop mixer and add pumpkin, syrup
and vanilla. Mix in on low speed. Add dry
ingredients and fold in with a rubber
spatula. Transfer batter to prepared pan.
Bake until a toothpick inserted in the
center comes out clean, 30 to 35 minutes.
Cool in pan 5 minutes then carefully loosen
from sides of pan with a small knife Invert
onto a wire rack placed over a sheet of
waxed paper. Meanwhile, prepare glaze. Sift
confectioners' sugar into a medium bowl. Add
remaining ingredients and mix until smooth.
Spoon over warm cake. Cool completely.
Pumpkin Waffles
Recipe
2-1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter,
melted
additional melted butter for brushing waffle
iron
additional butter for serving with waffles
warm maple syrup
Pre-heat oven to 250 degrees and pre-heat
waffle iron. Sift together flour, brown
sugar, baking powder and soda, salt, and
spices. Whisk eggs in a large bowl until
blended, then whisk in milk, buttermilk,
pumpkin, and butter until smooth. Whisk in
dry ingredients just until smooth. Brush
waffle iron lightly with melted butter and
spoon batter into waffle iron according to
manufacturer's directions for quantity of
batter. Cook according to manufacturer’s
instructions. Transfer waffles to rack in
oven to keep warm and crisp. Repeat until
all batter is used. Transfer waffles to a
large platter and serve with butter and warm
maple syrup.
Curried Squash Soup Recipe
2 medium acorn squash
2 tablespoons butter
1 medium onion, chopped
2 cups chicken stock
salt and pepper to taste
2 to 3 teaspoons curry powder
1/3 cup 15% cream
Pre-heat oven to 350 F. Wrap squash in
aluminum foil and bake 50 minutes. In a
large saucepan, melt butter and sauté onions
for 7 to 8 minutes. Add chicken stock and
bring to a boil. Cut cooked squash in two
and discard seeds. Scoop out flesh and
process in a food processor until smooth.
Transfer to a large pot and add heated
chicken stock. Blend this mixture in the pot
using a hand blender. Add salt, pepper, and
curry to taste. Heat through, but don't let
the soup boil. Stir in cream just before
serving.
Empanadas de la Manzana Recipe
3 cups flour
4 teaspoons sugar
1 teaspoon cinnamon
3 teaspoons baking powder
1/2 cup lard or shortening
3/4 cup water
1 egg
Oil or shortening for frying
4 lbs apples, peeled, cored and cut into
small cubes
2 cups sugar
1 tablespoon cinnamon
1 cup raisins, softened in warm water and
drained
Pinch of salt
1 cup water
1/8 cup water
1 teaspoon lemon juice
Mix the flour, sugar, cinnamon, baking
powder and a pinch of salt together. Cut in
the lard with a pastry cutter or 2 knives
until the mixture resembles coarse meal.
Whisk egg and mix into water. Mix the water
and egg into the flour mixture and knead
until dough forms. Cover and refrigerate for
30 minutes
Lightly flour a surface and roll out dough
to 1/4 inch thick. Cut into 4-inch circles
for small empanadas, 5-inch for medium ones
or 6-inch for large ones.
Bring water to a simmer in a shallow pan.
Add in apples and cinnamon and simmer until
apples are fork-tender and water is
evaporated. Add more water if necessary.
In a small
saucepan mix together sugar, lemon juice and
water. Begin to warm over low heat, stirring
constantly. Slowly bring to a simmer,
stirring constantly. If you have a
thermometer, bring the sugar to about 335
degrees,
when it is a dark gold color and remove from
heat, remember to keep stirring! Quickly
stir in cooked apples and softened raisins.
Keep the filling over low heat if it begins
to harden.
Place 1 tablespoon of filling in the center
of the dough circle for small empanadas, 2
tablespoons for medium and 3 tablespoons for
large.
Fold dough over to make a filled half circle
and use a fork to press the edges together.
Refrigerate uncooked empanadas for 3 hours.
Fry in 350 degree oil for 6-7 minutes or
until golden brown.
Meatball Alphabet Soup
Meatballs
1/2 cup dried bread crumbs
1/2 cup Parmesan cheese, grated
2 tablespoons onion, minced
1 garlic clove, minced
2 tablespoons fresh parsley, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
11 pound ground beef
Soup
2 tablespoons olive oil
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
5 cups chicken stock
1 cup crushed canned tomatoes in puree
1 teaspoon Italian seasoning
1/2 teaspoon salt
Pepper to taste
1/3 cup alphabet pasta, dry
First, make the
meatballs. Combine the bread crumbs, cheese,
onion, garlic, herbs, and spices in a large
mixing bowl. Use a fork to mix in the egg,
then add the ground beef, mixing well with
your hands. Shape the mixture into 1-inch
balls.
Heat a skillet
coated with cooking spray or a small amount
of vegetable oil. Place the meatballs in the
skillet and cook them over medium-low heat
for 8 to 10 minutes, turning them often so
they brown evenly, until the centers are
only slightly pink.
For the soup,
heat the oil in a large saucepan or medium
soup pot. Add the onion, celery, and garlic.
Partially cover the pan and cook the
vegetables over moderate heat for 8 to 10
minutes, stirring occasionally. Add the
chicken stock, crushed tomatoes, and spices.
Bring the soup to a simmer over medium-low
heat, and then add the pasta.
Keep the soup
at a gentle simmer until the pasta is almost
cooked, then transfer the meatballs to the
pot and simmer gently for 3 minutes more to
finish cooking the meatballs.
Six Fruit Crisp Recipe
1 jar (25
oz.) chunky applesauce
1 can (20 oz.) pineapple tidbits,
drained
1 can (15 ¼ oz.) sliced peaches, drained and chopped
1 can (15 ¼ oz.) sliced pears, drained and chopped
1 can (11
oz.) mandarin oranges, drained
1 can (21 oz.) cherry pie
filling
Topping: 2 cups all purpose flour
2 cups packed
brown sugar
1 cup butter or margarine, melted
Whipped
topping, optional
Pour applesauce into a greased 13” X 9” X 2” baking dish.
Layer with the pineapple, peaches, pears and mandarin oranges.
Spread with pie filling.
For topping, combine the flour, brown sugar and butter.
Sprinkle over pie filling. Bake at 375 for 40-45 minutes or
until golden brown. Serve warm with whipped topping if desired.
Makes 12-15 servings.
Lemon Crisp
Recipe
1/3 cup
margarine
¾ cup brown sugar
1 cup flour
½ tsp. baking
soda
½ tsp. salt
1 ½ tsp. water
½ cup flaked coconut
¾ cup finely crushed saltines (18)
3 Tbsp. water
1 No. 2
can (2 cups) lemon pie filling
Cream butter and brown sugar. Stir in flour, soda, salt,
coconut and crushed saltines. Add 3 Tbsp water (1 Tbsp. at a
time) and blend in. Press half the mixture into an 8X8X2 inch
baking pan. Top with lemon pie filling.
Add 1 ½ tsp. water to the remaining half of crumb mixture.
Mix well and crumble over top of lemon layer.
Bake at 350 for 20 minutes. Top with whipped cream if
desired. Makes 8-9 servings.
Blueberry Buckle
Recipe
2 Cups flour
¼ Cup sugar
2 ½ tsp. baking powder
¼ cup butter
¾ cup
orange juice
1 egg
2 cups blueberries
Topping: ½ cup
sugar
1/3 cup flour
½ tsp cinnamon
¼ cup melted butter
Blend together first six ingredients, spread in 9X9 inch pan.
Add blueberries over batter. Combine remaining ingredients,
sprinkle over berries. Bake at 375 for 45-50 minutes.
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