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Fall Recipes ~ NH Recipes

 

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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