Welcome Fall with Yumminess!

Happy first day of Fall! It’s one of my favorite times of the year, complete with the crisp air and vibrant colors. It’s a time of celebrating the joys we’ve had through summer and preparing for the wintry months ahead. The cool evenings invite us to sit around a fire with friends, snuggle under a blanket with a good book, or fill our homes with the scent of baking apples, cinnamon, and other deliciousness.

Celebrate Fall by trying a new recipe. Then share with a friend!

Caramel Apple Crisp

Apple Filling:

  • 5 large Granny Smith apples – peeled, cored, and thinly sliced
  • 1/2 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/4 cup water

Crumble:

  • 1 1/2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 cup quick cooking oats
  • 1 cup butter, softened

Caramel Sauce:

  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 1 (5 ounce) can evaporated milk
  1.  Preheat oven to 350 F (175 degree C).
  2. In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8×8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
  3. In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
  4. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

Spicy Pumpkin Pie

  • 2 cups canned pumpkin puree
  • 1 cup milk
  • 1 cup light cream
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 tablespoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 (9 inch) unbaked pie crust
  1. Preheat oven to 450 degrees F (230 degrees C.)
  2. In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
  3. Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.

Autumn Pork Roast

  • 2 1/2 pounds boneless pork loin
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 2 cups cubed butternut squash
  • 1 large onion, sliced
  • 1/2 cup applesauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  1.  Preheat oven to 350 degrees F (175 degrees C).
  2. Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
  3. Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
  4. Bake pork loin in preheated oven until it has reached an internal temperature of 160 degrees F (70 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

Sweet Potato Casserole

  •  4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans
  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

The Good Salad

  • 3/4 cup cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tablespoon melted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper

Dressing:

  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • salt and black pepper to taste

Salad:

  • 1 (10 ounce) package mixed salad greens
  • 1/2 medium Bosc pear, thinly sliced
  • 1/2 cup halved seedless red grapes
  1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Pear Crumb Pie

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 tablespoons cold water

Filling:

  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 dash ground nutmeg
  • 6 cups thinly sliced peeled pears
  • 1 tablespoon lemon juice

Topping:

  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup cold butter or margarine
  1. In a bowl, combine flour and salt; cut in shortening until crumbly.
  2. Sprinkle with water; toss until mixture is moist enough to shape into a ball.
  3. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust.
  4. Bake at 400 degrees F for 25 minutes.
  5. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

Pear and Feta Salad

  • 1/2 head iceberg lettuce, torn into bite-sized pieces
  • 1/2 cup crumbled feta cheese
  • 1 Bosc pear, cored and cut into bite-sized pieces
  • 1 Asian pear, cored and cut into bite-sized pieces
  • 1/2 cup balsamic vinaigrette salad dressing
  1. Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears.
  2. Serve with balsamic vinaigrette on the side.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s