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Food court 10-31

How about some good fall recipes for the upcoming cold weather. Not only will the oven help keep the house warm, you’ll also have some good food to feed your family.

Pumpkin Spice Drop Doughnuts with Cream Cheese Frosting

3 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup dark brown sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

1/2 cup buttermilk

1 large egg

1 large egg yolk

3 tablespoons unsalted butter, melted and cooled

Cream cheese frosting (recipe follows)

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugars, baking powder, baking soda, salt and pie spice and mix well. Add the pumpkin, buttermilk, egg and egg yolk and mix until just barely combined. Add the melted, cooled butter and mix until just combined. Put the dough in the refrigerator and chill for 20 minutes. Meanwhile heat at least 2 inches of oil in a heavy bottomed pot fitted with a deep fry thermometer until the oil reaches 350°. Prepare a baking sheet by lining it with paper towels. Using a 1/4 ounce (1 1/4 inches in diameter) ice cream scoop gently drop balls of batter into the oil, taking care not to crowd the pot. (Note, dipping your ice cream scoop or spoon into the fryer oil from time to time helps lubricate the scoop so that the dough pops neatly and easily into the fryer.) Fry for 2 to 3 minutes until golden brown all over. The balls tend to bob in the oil and rotate on their own, but it doesn’t hurt to nudge here and there so that they cook evenly on all sides. Drain on the paper towel lined baking sheet. Spread each doughnut ball with a smear of the cream cheese frosting while still warm and serve them immediately.

Cream Cheese Frosting

4 tablespoons (1/2 stick) unsalted butter, softened

8 ounces cream cheese, softened

1/2 cup confectioner’s sugar

1 1/2 teaspoons vanilla extract

Cream together butter, cream cheese and sugar until smooth. Add vanilla and mix well. Use immediately or store in refrigerator for up to a week.

Cinnamon Apples

2 cups water

3/4 cup red hot candies

1/3 cup sugar

6 medium tart apples, peeled and quartered

In a large saucepan, bring the water, candies and sugar to a boil over medium heat, boil and stir until candies and sugar are dissolved. Reduce heat, carefully add apples. Cook, uncovered, until apples are tender. Cool slightly. With a slotted spoon, transfer apples to a serving dish. Pour sugar syrup over apples. Cool slightly. Cover and refrigerate for at least 3 hours. Goes great with pork dishes.

Cake Topped Apple Cobbler

6 cups sliced, peeled Granny Smith apples

1 1/2 cups sugar, divided

1/2 teaspoon ground cinnamon

2 tablespoons butter, softened

1 egg

1/4 cup egg substitute

1 cup all-purpose flour

1 teaspoon baking powder

4 1/2 cups fat free frozen vanilla yogurt

Arrange apple slices in an 8-inch square baking dish coated with cooking spray. Combine 1/2 cup sugar and cinnamon, sprinkle over apples. In a small bowl, beat butter and remaining sugar until crumbly about 2 minutes. Add egg and egg substitute. Mix well. Combine flour and baking powder. Add to egg mixture and beat until blended. Drop by spoonfuls over the apples and spread evenly. Bake at 350° for 40 to 45 minutes or until golden brown. Serve warm with frozen yogurt.

Bananas Foster

1/3 cup butter, cubed

3/4 cup packed dark brown sugar

1/4 teaspoon ground cinnamon

3 medium bananas

2 tablespoons crème de cacao or banana liqueur

1/4 cup dark rum

2 cups vanilla ice cream

In a large skillet, melt butter over medium low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then width wise into quarters, add to butter mixture. Cook, stirring gently for 3 to 5 minutes or until glazed and slightly softened. Stir in crème de cocoa heat through. In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite the rum and slowly pour over the bananas coating evenly. Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished. Spoon ice cream into fluted glasses, top with bananas and sauce. Serve immediately. Do not use a nonstick skillet.

South Carolina Cobbler

4 cups sliced, peeled fresh or frozen peaches, thawed

1 cup sugar, divided

1/2 teaspoon almond extract

1/3 cup butter, melted

3/4 cup all-purpose flour

2 teaspoons baking powder

Dash of salt

3/4 cup milk

Vanilla ice cream, optional

In a large bowl, gently toss peaches, 1/2 cup sugar and extract; set aside. Pour butter into a 2-quart baking dish. In a small bowl, combine the flour, baking powder, salt and remaining sugar, stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture. Bake at 350° for 50 to 55 minutes or until golden brown and bubbly. Serve with ice cream.

Golden Apple Bundles

2 cups chopped, peeled apples

1/3 cup chopped walnuts

1/4 cup packed brown sugar

1/4 cup raisins

1 tablespoon all-purpose flour

1/2 teaspoon lemon peel

1/2 teaspoon ground cinnamon

Pastry for double crust pie

Milk

Sugar

In a large bowl, combine apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside. Roll pastry to 1/8-inch thickness. Cut into 5-inch circles. Spoon about 1/4 cup apple mixture into center of each circle. Moisten edges of the pastry with water. Fold over and seal edges with a fork. Place on a greased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400° and bake 10 minutes longer. Brush each with milk and sprinkle with the sugar. Return to oven. Bake 5 minutes longer.

Cherry Cream Crumble Pie

1/2 cup sugar

3 tablespoons all-purpose flour

2 15-ounce cans pitted tart cherries, drained

1 cup (8 ounces) sour cream

1 egg, lightly beaten

1/4 teaspoon almond extract

1 unbaked 9-inch pastry shell

Topping

1/2 cup quick cooking oats

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/4 cup cold butter

1/2 cup chopped pecans

In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon the filling into the pastry shell. Bake at 400° for 20 minutes. For topping, combine the oats, flour, brown sugar and cinnamon in a small bowl, cut in the butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filing. Cover the edges of crust to prevent over browning. Bake for 25 to 30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.

Streusel Pumpkin Pie

2 cups all-purpose flour

1/4 cup finely chopped pecans

1 teaspoon salt

2/3 cup plus 1 tablespoon shortening

4 to 5 tablespoons water

Filling

1 30-ounce can pumpkin pie filling

1 14-ounce can sweetened condensed milk

1 egg, lightly beaten

Streusel Topping

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/4 cup chopped pecans

1/2 teaspoon ground cinnamon

3 tablespoons cold butter

In a bowl, combine flour, pecans and salt, cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-inch pie plate. Place pastry in pie plates. Flute edges and set aside. Combine pie filling, milk and egg, pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl, cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. Bake at 375° for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving. Serve with Cool Whip at your Thanksgiving dinner for something really special.

If you have any recipes you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com or to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Baking!

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