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Food court 10-18

It’s that time of the year to start thinking of some fall recipes for pumpkins and apples. It’s been a bad year for a lot of fruits and vegetables, but hopefully, the apples are in better supply.

Pumpkin Soup

1 tablespoon oil

1 large sweet onion, peeled and chopped

1 large golden apple, peeled and chopped

3 slices (1/4-inch thick) fresh ginger

2 1/2 cups chicken broth, divided

2 15-ounce cans solid pack pumpkin

1 cup half and half

1 1/2 teaspoons curry powder

1 teaspoon salt and black pepper

Whip cream for garnish

Heat oil in large saucepan. Add onion, apple and ginger. Cook and stir 10 minutes over medium heat. Add 1/2 cup chicken broth. Cover and simmer 10 minutes or until apple is tender. Pour onion mixture into blender, and puree. Return to saucepan. Add pumpkin, remaining 2 cups chicken broth, half and half, curry powder, salt and pepper to taste. If soup is too thick, add additional broth, a little at a time, until soup reaches desired consistency. Cook until heated through.

Pumpkin Chip Drops

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup quick cooking oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup canned pumpkin

1 cup semisweet chocolate chips

In a mixing bowl, cream the butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda, cinnamon and salt. Add to the creamed mixture alternately with pumpkin. Stir in the chocolate chips. Drop by tablespoonfuls 2 inches apart onto a greased baking sheets. Bake at 350° for 9 to 12 minutes or until golden brown. Cool on wire racks. Makes 4 dozen cookies.

Turtle Pumpkin Pie

1/4 cup plus 2 tablespoons caramel ice cream topping, divided

1 honey maid graham pie crust

1/2 cup plus 2 tablespoons pecan pieces, divided

1 cup cold milk

2 3.4-ounce packages vanilla instant pudding

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 8-ounce tub Cool Whip whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust. Sprinkle with 1/4 cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip, Spread into crust. Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.

Chocolate Chip Pumpkin Cake

3/4 cup butter, softened

1 1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 15-ounce can solid pack pumpkin

1 cup semisweet chocolate chips

2 1-ounce squares unsweetened chocolate, melted and cooled

3/4 cup finely chopped pecans, divided

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon, add to the creamed mixture alternately with pumpkin. Fold in the chocolate chips. Divide batter in half. Stir melted chocolate into one portion. In a well greased 10-inch fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans. Top with pumpkin batter. Sprinkle with remaining pecans. Bake at 325° for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Serves 12.

Apple Crisp

Topping

1/2 cup flour

1/4 cup light brown sugar

1/4 cup granulated sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Pinch of salt

4 tablespoons cold unsalted butter, cut into pieces

1/2 cup chopped pecans

Filling

3 tablespoons granulated sugar

2 teaspoons lemon juice

1 1/2 teaspoons cornstarch

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

6 large granny Smith apples, peeled, cored and cut into 1/2 wedges (10 cups)

Vanilla ice cream

Coat a 2- to 4-quart slow cooker bowl with nonstick cooking spray. Set aside. For topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter. Work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside. For filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples, toss to coat. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on high for 2 hours or low for 4 hours, or until apples are tender. Serve with vanilla ice cream.

Candy Bar Apple Salad

3/4 cup cold 2% milk

1/3 cup instant vanilla pudding

1 3/4 cups whipped topping

2 apples, chopped

2 Snickers candy bars, chopped

Whisk milk and vanilla pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in whipped topping, apples and Snickers candy bars. Refrigerate until serving. Serves 6 (3/4 cup each).

Caramel Pumpkin Tiramisu

18 crisp ladyfinger cookies

1/4 cup maple syrup

2 tablespoons bourbon

1 cup heavy whipping cream, divided

1/4 cup sugar

3/4 cup solid pack pumpkin

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

4 ounces cream cheese, softened

3 tablespoons confectioners sugar

Sauce

3/4 cup caramel ice cream topping

2 teaspoons bourbon

Using a serrated knife, cut six ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and 2 tablespoons bourbon. Dip six whole ladyfingers and six halves into mixture. Arrange in a single layer in an 8-inch square dish. In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add the sugar, beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners sugar and remaining cream until thickened. Spread half of pumpkin mixture over ladyfingers in the dish. Dip the remaining ladyfingers, arrange over the top. Top with the remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight. For sauce: In the microwave, heat caramel sauce and stir in 2 teaspoons bourbon. Serve warm with tiramisu.

Baked Caramel Apples

6 gala apples

4 ounces cream cheese, softened

1/4 cup firmly packed light brown sugar

1/4 cup prepared caramel sauce

1/4 cup candied pecans, chopped

1/4 cup chopped sugared dates

1 teaspoon apple pie spice

2 tablespoons butter, softened and divided

1/2 cup coarsely ground gingersnap cookies

Garnish: Additional prepared caramel sauce

Preheat oven to 375°. Slice 1/2 inch off the tops of apples, including stems. Set tops aside. Remove cores to within 1/2 inch from the bottom of apples. Make holes 2 inches wide. In the work bowl of a food processor, combine cream cheese, brown sugar, caramel sauce, pecans, dates and apple pie spice. Pulse until combined. Stuff each apple with about 2 tablespoons cream cheese. Dot each apple with 1 teaspoon butter. Replace apple tops. Place apples in a cast iron biscuit pan. Bake until tender, approximately 25 minutes. Remove from oven. Remove apple tops, sprinkle with gingersnap crumbs and replace tops. Drizzle with caramel sauce just before serving. Serve immediately.

Autumn Apple Salad

1 20-ounce can crushed pineapple, undrained

2/3 cup sugar

1 3-ounce package lemon gelatin

1 8-ounce package cream cheese, softened

1 cup diced unpeeled apples

1 cup diced chopped celery

1 cup whipped topping

1/2 to 1 cup chopped nuts

Lettuce leaves

In a saucepan, combine pineapple and sugar, bring to a boil and boil for 3 minutes. Add gelatin, stir until dissolved. Add cream cheese, stir until the mixture is thoroughly blended. Cool. Fold in the apples, celery, whipped topping and nuts. Pour into a 9-inch square pan. Chill until firm, several hours or overnight. Cut into squares and serve on individual lettuce lined plates. Makes 9 to 12 servings.

These are just a few fall recipes. I hope you’ll try and enjoy them as much as I do. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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