Fall Recipes

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Draggingtree got me going and you know I need very little encouragement

 

Prepared Pumpkin

 

2 cups

 

2 cups cooked pumpkin or squash, cut into cubes

½ cup apple juice or water

½ cup brown sugar

2 tbsp butter

¼ tsp salt

½ tsp cinnamon

¼ tsp cloves

¼ tsp ginger

 

 

Combine all ingredients and mash with a potato masher to a smooth consistency. If the pumpkin is too watery, place in a heavy stockpot and cook until the consistency of canned pumpkin. If it is too thick, add a bit more liquid.

This can be used in any recipe that calls for canned or prepared pumpkin.

Make it when you have the pumpkins and freeze it in one-cup measures-Ziploc bags work good.

Prepared pumpkin only will keep a couple of days in the refrigerator, so plan on using any leftovers promptly or freeze immediately.

 

 

 

Acorn Squash

 

¼ # sliced proscuitto

1 tbsp + 1/2 cup dark brown sugar, divided

8 oz mascarpone cheese, divided

1 tbsp fresh rosemary, chopped

to taste salt and pepper

3 medium acorn squash, seeded and cut crosswise into rings

 

Preheat oven to 425. Arrange prosciutto in a single layer on baking sheet lined with parchment paper. Sprinkle evenly with 1 tbsp dark brown sugar. Bake until just crisp and deeply caramelized, about 5 to 7 minutes; set aside.

In medium bowl, combine remaining 1/2 cup dark brown sugar, 1/4 cup mascarpone, rosemary, salt and pepper. Arrange squash in a single layer on 2 baking sheets lined with parchment paper. Brush both sides of squash rings with mascarpone - sugar mixture.

Bake, flipping squash and rotating baking sheets halfway through, until deep golden brown and tender, about 15 minutes.

Transfer squash to serving platter. Dollop remaining mascarpone over hot squash, top with crumbled prosciutto and serve.

 

 

 

Apple Cake

 

4 cups apples , sliced and peeled

2 cups sugar

2 eggs , well beaten

1 cup walnuts or raisins, Optional

2 tsp. vanilla

2 tsp. baking soda

2 tsp. cinnamon

½ cup cooking oil

2 cups flour

1 tsp. salt

 

 

Mix all together and pour into greased 8x11 pan. Bake at 350 for 45-60 minutes.

 

 

 

Pumpkin Swirl Brownies

 

 

16 brownies

 

pumpkin swirl:

2 oz cream cheese, softened

¼ cup pureed pumpkin

¼ cup granulated sugar

1 large egg

½ tsp vanilla extract

½ tsp ground cinnamon

¼ tsp ground nutmeg

 

brownies:

10 oz bittersweet chocolate

1 cup unsalted butter

1 ¼ cups all purpose baking flour

½ tsp baking powder

½ tsp salt

1 ½ cups granulated sugar

3 large eggs

2 tsps vanilla extract

 

 

First, make the pumpkin swirl. Using an electric mixer on medium speed, beat cream cheese, pumpkin and 1/4 cup sugar until well-blended and smooth. Add egg and beat well. Mix in vanilla, cinnamon and nutmeg. Refrigerate until ready to use.

Preheat oven to 350. Grease a 9" square baking pan.

Place chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30 second increments until butter is melted and chocolate melts when stirred. Stir until blended. Set aside to cool slightly.

Whisk together flour, baking powder and salt. Set aside.

In a separate bowl, beat sugar, eggs and vanilla until well blended. Add chocolate/butter mixture and mix until combined.

Transfer batter to prepared pan. Drop swirl mixture by teaspoonsful over the top of the batter. Using a knife, swirl the mixture into the brownie batter.

Bake for 35 minutes to 40 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool completely in pan on wire rack.

 

 

Pumpkin Muffins

 

 

16 servings

 

1 Can pumpkin

¾ cup oil

1 cup granulated sugar

1 ½ cup presifted flour

1 tsp baking soda

1 tsp cinnamon

¼ cup walnuts

1 tsp baking powder

dash salt

½ cup raisins

 

 

mix well in bowl ,pumpkin, oil, sugar and eggs. In separate bowl place flour, soda, cinnamon, walnuts, powder, salt and raisins. (Rinse walnuts and raisins in hot water and drain them, then add to flour mixture.) Combine all ingredients; mix well and place in muffin tins. Bake at 350 for 20 minutes, or a bit more if you like them less moist. Keeps well in the refrigerator and are just as good reheated. Easier to remove from pans if batter is baked in capcake papers.

 

 

Apple Stir-Fried Pork

 

 

6 servings

 

2 #s pork steak, cut into 1/8 inch strips

2 tbsp light soy sauce

2 tbsp dry sherry

¼ tsp freshly grated ginger

3 tbsp peanut oil

4 cloves garlic , peeled and sliced paper thin

1 large yellow onion, peeled and sliced

3 Golden Delicious apples, cored and sliced

1 tbsp sesame oil

¼ tsp freshly ground black pepper

4 green onions, chopped for garnish

 

 

Cut the pork steak as instructed and marinate for 15 minutes in the soy, sherry, and ginger. Heat a wok or large frying pan and add the oil and garlic. Drain the marinade from the meat and saute the meat over very high heat until done to your liking, about 6 minutes. Remove the meat from the pan and add the onion slices. Saute until tender and then add the apple slices. Saute just until they begin to brown. Return the meat to the pan, add the sesame oil and pepper, and toss. Top with the green onions as garnish. serve immediately.

 

 

 

Apple Fritters

 

6 servings

 

6 granny smith apples

2 cups apple juice

½ cup sugar

1 tsp cinnamon

¼ tsp nutmeg

1 oz brandy

¼ cup cornstarch dissolved in water

6 5 1/2 x 5 1/2" puff pastry sheets

cinnamon flavored ice cream

caramel sauce

whipped cream(optional)

 

 

Peel and core apples and slice as for pie.

In a saucepan, bring apple juice, sugar, spices and brandy to a boil. Remove from heat and place apple slices in hot liquid Let stand for 1 hour to cool.

Remove apples and set aside. Return liquid to a boil and cook until volume is reduced by one-third. Thicken with cornstarch dissolved in water. Set mixture aside.

Preheat oven to 375.

Arrange puff pastry squares on a baking sheet.

Place apple slices in pinwheel fashion on top of each. Brush with reserved liquid to glaze.

Bake in oven for 8 to 10 minutes or until golden brown. Lightly glaze with more apple syrup.

Top with cinnamon ice cream, spoon on caramel sauce. If desired, add a pool of remaining apple syrup to each plate. Top with whipped cream and serve warm.