the plaid scottie fall recipes

8/3/2019 The Plaid Scottie Fall Recipes

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I put this together as a big

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The Plaid ScottieReader FavoritesCookbookAutumn Recipes

compiled bykaelin telschow


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bourbon pumpkin cheesec ake

from Amy @ The Nifty Food ie

crust

5 ounc es graham c rac kers (9 who le c rackers), b roken into la rge p iec es 3 tab lespoons granula ted sugar teaspo on g round ginger teaspo on ground c innam on teaspo on g round c loves 6 tab lespoons unsa lted butter, melted

filling 1 cups canned solid -pack pump kin 3 la rge eggs cup (3.5 ounc es) pa cked light b row n suga r 2 tab lespoons hea vy cream 1 tea spoon va nilla 1 tab lespo on b ourbo n liqueur or bourbon (optiona l) cup (3.5 ounc es) granulated suga r 1 tab lespoon cornsta rch 1 tea spoons c innamo n tea spoon freshly grated nutmeg tea spo on g round ginger teaspoo n sa lt 3 (8-ounce) pac kage s c ream c heese, at room temp era turedirections

1. Ad just oven rack to lower-midd le position and hea t oven to 350F. Spraybottom and sides of 9-inch springform pan evenly with nonstic k co oking

spray. Pulse c rackers, sugar, and sp ices in food p rocessor until evenly and

finely ground , ab out fifteen 2-sec ond pulses. Transfer c rumbs to med ium

bow l, drizzle me lted butter ove r, and mix with rubber spa tula until evenly

mo istened. Turn c rumb s into p rep ared springform p an a nd, using hand,


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sprea d c rumbs into even layer. Using flat-bot tomed ramekin or d rinking g lass,

press c rumb s evenly into p an b otto m, then use a soup spoon to p ress and

smooth c rumb s into edges of p an. Bake until frag rant and browned abo ut

the ed ges, ab out 12 minutes. Coo l on w ire rac k while m aking filling .

2. Working with a stand mixer, preferab ly fitted with a p ad dle a ttachment, orwith a hand mixer in a large bo wl, bea t the c rea m c heese on m ed ium

speed, sc rap ing dow n the bow l often, for about 4 minutes, or until it is velvety

smooth. In a me dium bow l, stir tog ethe r granulated sugar, co rnsta rc h,

c innam on, nutmeg , ginger, and sa lt. Add granulate d suga r mixture to c rea m

cheese a nd be at for ano ther 2 minutes. In a med ium b ow l (or the same one),

whisk tog ether pumpkin, eggs, brown suga r, c rea m, vanilla , and liqueur (if

using) until com bined. Bea t a t me dium spe ed until com bined , about 2

minutes.

3. Pour filling into c rust, smoo thing top , then p ut springfo rm pan in a sha llowbaking pan (in c ase springfo rm leaks). Bake unt il center is just set and

mea sures 140 to 150 degrees on a n instant-rea d thermom eter, 50 to 60

minutes.

4. Coo l cheesec ake c om p letely in pan on rac k, abo ut 3 hours. Chill, covered ,until cold , at least 4 hours. Rem ove sides of p an and bring to roo m

tem perature be fore serving.

best pie c rust youll ever make

from Michelle via The Pionee r Woman

5 lb . ba g of flour (set aside 1 c up) 2/3 Cup Suga r 4 teaspoons Sa lt 1 pinch Baking Pow der 3 Lb. Can Of Crisco (regular, Not Butte r-flavored ) 2 c ups Very Co ld Wate r

directions

Mix dry ingred ients together. Drop shortening into d ry mixture, by large

spoo nfuls. Mix with hands until it s a ll pea -sized . Add the wa ter, mix very little.

You want to see shortening strea ks in your crusts. Form into 10 oz.-size b a lls.

Freeze the m individua lly. It m akes ~13-15 pie c rusts.

Thaw a nd roll out fo r the b est p ie c rust you ve ever had .


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My Note:

My sister rec eived this rec ipe from a friend w ho o wned a bakery. It doesn t work

if you t ry and ha lve it or anything like tha t, but the p ie c rusts freeze rea lly we ll.

The 1 cup of flour tha t you set aside w ould b e used to roll out a ll your p ie c rusts if

you w ere making p ies in bulk.

chicken tortilla soup

from Ca nd ic e @ Ma de With Love

ingredients

4 bone less, skinless c hicken thighs (I prefer to use 8 bone less, skinless chickentenders)

1 4-oz can chopped green c hilies, drained (hot or mild, dep end ing onpreference)

2 cloves ga rlic, minced 1 yellow onion, dice d 2 15-oz cans of d iced tom atoes, inc lud ing juice to 1 cup chicken b roth 1 tab lespo on c umin salt and p epper

2 tab lespo ons chopped c ilantro 1 lime 4 corn tortillas, sliced into -inc h strips cup shred ded Monte rey jac k cheese 1 avo cado , diced and tossed with lime juice to prevent b rowningdirections

1. Place c hicken in slow cooker.2. In a sep ara te b ow l, comb ine chilies, ga rlic , onion, tomatoes, c chicken

broth and cumin. Blend and p our over chicken.

3. Cook on high for 3 hours. When c hicken is tender, use the tines of 2 forks toshred . Adjust sea soning a nd add add itiona l chicken broth if necessary.

4. Just b efo re serving , ad d tortillas and c ilantro to slow coo ker. Stir toincorporate. Adjust seasoning to taste.


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5. Serve in soup bow ls, topp ing eac h with shred ded cheese, diced avo c ad oand a squeeze o f lime .

chili

from Caitlin

Brow n 2 lbs of g round bee f or turkey in a big pot. Then a dd :

2 ca ns dark red kidney bea ns 2 cans blac k be ans 3 cans tom ato sauc e 1 can tom ato p aste 2 packets of ho t c hili sea soning or som e c hili and onion p ow derStir we ll and let it hea t up for half an hour at lea st, and then d ig in! I like to

sp rinkle fresh shred ded ched dar cheese o n top and ea t it with sa ltine c rac kers :)

apple pie

from Tong @ Ting Tong & Things

pie dough (for 2 pie c rusts, top and bo ttom)

ingredients all purpo se flour, sifted - 750g butter, cold a nd g ra ted using a box gra ter- 500g cold w ater - 250ml (inc rea se b y 20% if ma de a hea d and then frozen b efo re

use)

salt - 15g brow n sugar - 30g

method1. in a big/ deep bow l, rub grated butter into flour with bo th hand s (work from

bo ttom of the b ow l and up, taking 2 hand fuls of flour and b utter and rub your

thumbs with the othe r 4 finge rs), until the b utter piec es are reduced to

irregular pe a sized c rumb s (it w on't be com pletely mixed and do n't over

mix!).


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2. dissolve, comp lete ly, sa lt and brow n suga r in cold w ater, and add it to theflour and butter mixture a ll a t onc e, mix just enough to incorpora te, don't

knead a nd d on't over mix!!

3. transfer dough to floured tab le, shape into a thick roll or bloc k, c ove r,refrigerate , and a llow to rest fo r a few minutes before rolling .

pie filling (for 2 pies)

ingredients

pie dough - p rep ared a s de sc ribed ab ove app les - 200g or 10 to 12 app les lem on juice - 1 tsp (op tiona l) sugar - 500g (i like to use b row n sugar, and i red uc e it to a bout 400g) corn sta rch - 50g c innam on - to taste butte r - 60g eg g - 1 eg g, whisk well with 1 tsp of water to make egg w ashmethod

1. pee l, qua rter, and c ore a pp les, slice into thin piec es. op tiona l: sprinkle lem onjuice over sliced app les to keep them from brow ning.

2. blend suga r, co rn sta rch, and c innam on, and pour over app les and mixthoroughly.

3. divide p ie d oug h into 4 even piec es. roll 1 p iece to size o f the p ie plate (topof p ie p late , not bo ttom !), and line the pie p late with doug h. use a pa iring

knife to cut off excess dough a round the p ie p late .

4. fill pie p late with half of the a pples (you will have a heaping p late and that'swha t you wa nt), eg g w ash the rim o f the pie c rust a round the p ie p la te.

5. cut but ter into sma ll chunks and sp rea d o ver the top of the a pp les.6. roll out a nothe r p iece o f the p ie d oug h to the same size a s before, cut a

sma ll hole (ab out 1 inch in diameter) in the centre so that hot a ir can escap e

while baking. cover apples, secure to bottom crust, make sure it's well sealed.

7. brush eg g wa sh to the o utside o f the p ie, bake a t 380F for ab out 40-45minutes, or until the pie c rust is puffed up and go lden.


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pumpkin putz cookies

from Kelly O. via O ld Red Barn Co.

cookies

c . butte r-flavored shortening 3 c. sugar 1 can (15 oz.) solid -pac k pum pkin 2 egg s c . milk 6 c. a ll-purpo se flour 2 tsp . ba king sod a 1 tsp . ground c innamon 1 tsp . sa lt 1 tsp . ground a llsp ice tsp. ground c lovescinnamon frosting

c. butter, softened

2 c . co nfec tioners sugar 2 tbsp. milk 1 tsp . ground c innamon 1 tsp . vanilla extrac tIn a la rge mixing b ow l, cream shortening and suga r. Bea t in the pump kin, egg s

and milk. Comb ine the flour, baking sod a , cinnam on, sa lt, allsp ice a nd c loves;

gradually add to c rea med mixture. Drop by tab lespoonfuls 2 in. apart onto

greased baking sheets. Bake at 375 degrees for 10-13 minutes or until lightly

browned . Remove to w ire rac ks to c oo l comp letely.

In a sma ll mixing bow l, co mb ine the frosting ingred ients and bea t until smo oth.

Frost the coo kies and try to save it a ll for the coo kies. It s so g oo d you a re g oing

to try to snea k a few b ites!


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midsummer nights dream b ars

from we bma iladdress2

8 ta b lespoo ns (1 stick) unsa lted butte r, melted 16 who le graha m c rackers, c rushed 2 cups whole almonds (I used roa sted , unsa lted ) 1 cup semi-sweet c hoc olate c hips 1 cup milk choc olate chips 3 cups sweetened flaked c oc onut 14 ounc es cond ensed milk

1.

Prehe at the oven to 325 deg rees F. Line a 139 inch b aking p an with foilmaking sure the fo il is tuc ked into a ll the corners and tha t the re is a t least 1

inch overhang ing the top of the pa n on all sides.

2. Com bine the me lted butter and graham c rackers in a m ed ium bow l and stiruntil a ll the c rumbs a re m oistened . Sprinkle the m ixture ac ross the bot tom o f

the p an and press with your fingertips into and even layer.

3. Place the a lmo nds in a food proc essor and pulse 3-5 times to coa rsely cho p.4. Scatter the a lmonds evenly over the c rumbs. Layer both kinds of c hoc olate

chips ove r the a lmonds. Sprinkle the c oc onut over the choc olate chips and

press with the bac k of a la rge spoon to com pac t the ingred ients. Drizzle the

sweetened c ondensed milk over the c oc onut.

5. Bake until the coc onut is go lden, 25-30 minutes. Let the bars coo l comp lete lyin the pan on a wire rack. Bars can a lso be frozen a t this point.

Makes 36 Bars

pumpkin bread

Jessic a via Foo d Network

ingredients

3 cups sugar 1 cup vegetab le oil 4 eggs, lightly bean 16 ounc es canned unsweetened pum pkin


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3 1/ 2 cup s flour 2 teaspoons salt 2 teaspoons baking sod a 1 teaspo on ba king p owd er 1 tea spo on nutmeg 1 tea spoon a llsp ic e 1 tea spo on c innamon 1/ 2 tea spo on c loves 2/ 3 cup waterdirections

preheat oven to 350 deg rees. butte r and flour 2 9 by 5 loa f pans. stir tog ethe r

sugar and oil. stir in eggs and pump kin. com bine dry ingred ients in sep ara te

bow l. b lend dry ingred ients and wa ter into w et m ixture, alternating. divide

ba tter be twe en tw o loa f pa ns. bake for 30 to 40 minutes or until cake tester

com es out c lea n. let stand 10 minutes. rem ove from pans and c oo l.

autumn c heesec ake

from Me lissa Corry

crust

1 cup g raha m c rac ker c rumbs teaspo on ground c innam on cup finely chopp ed p ec ans cup b utter or ma rgarine, melted 3 ta b lespoo ns sugarfilling

2 packages, 8oz, c rea m c heese cup sugar teaspoo n vanilla 2 egg s


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topping

1/ 3 cup suga r teaspo on ground c innam on 4 cups sliced peeled ap ples c up finely chopp ed p ec ansCrust MIX c rumbs, pecans, sugar, cinnamon, and butte r. Press onto b ot tom o f

9-inch sp ringform pan. Bake a t 325 for 10 minutes.

Filling MIX c rea m chee se, sugar, and vanilla with e lec tric mixer on med ium

speed until well b lend ed . Add eg gs, mixing on low speed just until b lend ed . Pour

over c rust.

Topp ing MIX sugar and c innam on; toss with a pp les. Spoo n app le mixture over

c rea m cheese layer; sprinkle with p ec ans. BAKE a t 325 for 1 hour and 10 minutes

or until center is a lmost set . Run knife a round rim of pan to loosen c ake;

Refrigerate for 4 hours. Rem ove rim from pan and serve.

baked b akerys pumpkin choco late c hip loaf

Nata lie @ A Bloo d Rec ollec tion

3 cups a ll-purpo se flour 2 teaspoons cinnamon tea spoon ground nutmeg tea spoon g round a llsp ice tea spo on g round ginger (optiona l) 2 teaspoons baking sod a 2 teaspoons salt 1 cups (one 15-ounce c an) pumpkin puree 1 cup vegetab le oil 3 cups sugar 4 la rge eggs 1 tea spoon pure vanilla e xtrac t 1 cups (12 ounces) sem i-sweet c hoc olate chips


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1. Prehe at the oven to 350F. Butte r two 9-by-5-by-3 inch loa f pans, dust themwith flour, and knoc k out the excess flour.

2. In a la rge bow l, whisk together the flour, c innamon, nutme g, allsp ice, ginge r(if using), ba king sod a , and sa lt.

3. In anothe r la rge b ow l, whisk togethe r the p ump kin puree a nd oil untilcom bined . Add the suga r and whisk aga in. Whisk the eg gs into the m ixture,one a t a time, followed b y the vanilla. Add cup room -temp erature wa ter

and whisk until comb ined. With a rubber spatula, stir in the choc olate chips.

4. Fold the dry ingred ients into the we t. Do not ove rmix.5. Divide the ba tter be tween the prepa red pans. Gently knoc k the bo ttom of

the p ans aga inst the countertop to e ven out the b atte r. Use a spa tula to

smo oth the to ps.

6. Bake in the c ente r of the oven until a too thp ick inserted into the c ente r of aloa f com es out c lea n, 1 hour and 15 minutes to 1 hour and 30 minutes,

rota ting the pa ns halfway through the b aking time.

7. Transfer the p ans to a wire rac k and coo l for 15 minutes. Invert the loavesonto wire racks and c oo l com plete ly before serving.

8. The loa ves will keep for 3 days, wrapped in p lastic wrap , at roomtemperature.

impossibly easy frenc h apple p ie

BaileyGirl5 via Betty Crocker

filling

3 c. sliced , pee led app les (3 la rge) 1 tsp . ground c innamon tsp. ground nutmeg c. Origina l Bisquick mix c . granulated suga r c . milk 1 tbsp. but ter or margarine, softened 2 egg sstreusel

c. Origina l Bisquick mix


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c . chopp ed nuts cup p ac ked brown sugar 2 tb sp. firm b utte r or ma rgarine1. Hea t oven to 325F. Grea se 9-inc h g lass p ie p late . In med ium bow l, mix

ap ples, cinnamon a nd nutmeg ; plac e in pie p late.

2. In med ium b ow l, stir rem aining filling ingred ients until well b lended . Pour overapp le mixture in p ie p la te. In small bow l, mix a ll streusel ingred ients until

c rumb ly; sprinkle over filling .

3. Bake 40 to 45 minutes or until knife inserted in center com es out c lean. Coo l5 minutes. Sto re in refrigera to r.

pot roastfrom Mrs. Darling

My favorite w ay to c ook pot roa st is to c ove r the o utside o f the roast w ith Lawry's

sea soning sa lt, onion, and fresh g round pep per. Then, sea r it in a hot skillet w ith a

few tab lespoons of o live o il. Then, transfer to a slow cooker and add 1 ca n of

c rea m o f mushroom soup and 1/2 can of wa ter. Cook on low fo r 6-8 hours.

Som et imes I a lso a dd c elery, ca rrots, onions, ga rlic , and / or mushroom s, but

neve r ever pota toes bec ause they ge t mushy. Served with a loa f of c rustybrea d and som e p ota to-ey side, this is my favorite g o-to fa ll mea l!

sour c ream a pp le pie

from c raftytamm ie via a llrec ipes

ingredients

2 tab lespoo ns a ll-purpose flour 1/4 teaspoon sa lt 3/ 4 cup w hite suga r 1/ 4 tea spoon ground nutmeg 1 egg 1 c up sour cream


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1 tea spoon vanilla extrac t 3 c ups ap ples, peeled and c hopp ed 1 rec ipe pastry for a 9 inch single c rust p ie 1/ 3 cup w hite suga r 1/3 c up a ll-purpose flour 1 tea spo on ground c innam on 2 tab lespoons butterdirections

1. Stir together 2 tab lespoo ns flour, sa lt, 3/4 cup sugar and nutm eg in bowl.Com bine eg g, sour crea m a nd vanilla in another bow l; mix we ll. Add eg g

mixture to d ry ingred ients; mix well. Stir in app les and spoo n m ixture into

unbaked p ie shell.2. Bake in a preheated 400 degree F (205 deg rees C) oven 15 minutes.3. Red uce temp erature to 350 degrees F (175 deg rees C) and bake 30 minutes

mo re. Rem ove p ie from oven. Inc rea se tem perature to 400 degree F (205

deg rees C).

4. Prep are c innamo n top p ing a nd sp rinkle over p ie. Return to oven and bake10 minutes mo re. Cool on rack.

5. To Make Cinnamon Top p ing: Comb ine 1/ 3 c up suga r, 1/3 cup flour and 1tea spoon ground c innamo n in bo wl. Cut in 2 tab lespoons butter or reg ula r

ma rgarine until c rumb ly, using a pastry b lend er.

havana moon c hili

from Nanc y Sue via ep ic urious

2 tab lespoons vegeta ble o il 1/ 2 cup chop ped onion 3 ga rlic c loves, minced 1 pound g round p ork 1 po und ground c huck one 14 1/ 2-ounce can b eef b roth one 28-ounc e c an whole pee led tom ato es, drained 2 tab lespoons ba lsamic vineg ar


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1/3 cup ra isins 2 tab lespoons chili pow der 1 tea spo on ground c innam on 1 tea spo on g round cumin 1/2 tea spoon ground a llsp ic e 1/ 4 tea spoon g round c loves 1/2 teaspoon sa lt 1/4 c up p imiento -stuffed green olives, halved 1/ 4 cup slivered b lanched a lmonds 2 c ups cooked b lac k bea ns 2 cups cooked white ric epreparation

1. Hea t the vegeta ble oil in a Dutch oven. Stir in the o nion a nd ga rlic and cookuntil soft. Add the p ork and beef, and cook until browned . Dra in off the

excess fat.

2. Add the beef broth and toma toes, squa shing ea ch toma to b y hand be foreadd ing it. Stir in the vineg ar, ra isins, sp ices, and sa lt. Bring to a boil; reduc e

the hea t a nd cook 30 minutes, pa rtially covered. Uncover and cook for 30

minutes mo re. Add the o lives and almond s and cook an additiona l 5

minutes.

3. To serve, p lace a mound o f beans and a mound o f rice in eac h bowl. Ladlethe c hili on top .

apple pie by grandma op le

from trac y sa id via a llrec ipes

ingredients

1 rec ipe p astry for a 9 inch d oub le c rust p ie 1/ 2 cup unsa lted butte r 3 tab lespoo ns a ll-purpose flour 1/ 4 cup water 1/ 2 cup w hite suga r 1/ 2 cup pac ked b rown sugar


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8 Granny Smith app les - peeled , co red and sliceddirections

1. Prehea t oven to 425 degrees F (220 degrees C). Me lt the butte r in asaucep an. Stir in flour to form a paste. Ad d wa ter, white suga r and brow n

sugar, and b ring to a boil. Red uce temp erature and let simm er.2. Place the bottom c rust in your pa n. Fill with a pp les, mounded slightly. Cove r

with a la ttice wo rk of c rust. Gently pour the suga r and butter liquid ove r the

c rust. Pour slowly so tha t it does not run off.

3. Bake 15 minutes in the p rehea ted oven. Red uce the tem perature to 350deg rees F (175 degrees C). Continue b aking for 35 to 45 minutes, until app les

are soft .

sweet potato empa nadas

from love.sewn

3 lg. sweet p ota toes 1/2 stick butter 1 c . b row n suga r 1 ca n Eagle Brand milk 1 tsp . ground nutmeg 1 tsp . ground c innamon 1 tsp . cloves Pastry do ugh1. Cook the sweet p ota toe s until they a re a lmo st d ry. Mash them like mashed

pota toes and then add butter, sugar and spices. Make sure the m ixture is dry.

2. Prep are p astry do ugh and ma ke doug h into little ba lls about the size o f asilver do llar. Then with rolling p in, roll each b a ll as thin as you c an. Put a bout a

tea spoon of filling in the m idd le a nd fold the c rust over and sea l with the

edge of a fork.3. Lay pies on a cookie shee t and bake in a ho t oven at 425 deg rees until they

a lmo st ge t toa sted then ta ke out and w ith a little brush, sprea d 1/ 2 tea spoon

Eagle Brand milk on ea ch p ie. Return to oven about 5 more m inutes or until

go lden brown on top .


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ap ple krisp

from Crystal via the Moo sewood Cookbook by Mo lly Ga tzen

8-10 medium c ooking o rga nic ap ples juice o f 1 lem on 2 cups raw oa ts 1/4 cup w a lnuts** 1/4 c. sunflower seed s ** 3/ 4 cup flour 1 tsp . cinnam on 1/2 tsp . allsp ice (I didn't ha ve this, so I didn't use it)

1/2 tsp . sa lt 1/ 3 cup raw honey 1/ 2 cup orange juice cup b utter**I used 6 oz. of c hop ped pec ans instea d of the wa lnuts and sunflow er seeds.

Prob ably could have used 8 oz, but I didn't want to op en a new p ac kage .

1. Pee l, pare & slic e the app les. Drizzle w ith fresh lem on juice. Sprea d ha lf ofthem into a large, oblong pa n.

2. Me lt the butte r & honey to gether. Combine with oats, flour, nuts, seeds, sa lt &sp ices. Sprea d (rea lly c rumble) this mixture onto app les in pa n. Cover with

the rema ining a pp les and the rest of the top p ing. Pour O.J. over the top .

Bake 40-45 minutes, uncovered at 375. Cover if it crisps too quickly (I should

have d one this with mine, but I kind o f forgot a nd left it in too long ).

Notes: you c an add som e raisins or c ranberries in with the a pp les. You c ould sub

pea rs or pea ches for the ap p les & reduce b aking time to 25 minutes.

toasted pump kin seed s

from savvy stitch

Pumpkin seeds Cooking spray, olive oil, or but ter


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Op tiona l: Sa lt, ga rlic po wd er, onion p ow der, sea soned sa lt, or othersea soning o f choice

preparation

1. Rinse pumpkin seeds. Use your fingers to rem ove a ll the pulp. Dra in pumpkinseeds and d isc ard pulp . Sprea d out on a c ookie shee t to d ry overnight.

2. Prehe at oven to 250 F. Line a baking sheet with non-stick foil.3. Toss pumpkin see ds in olive oil, butter, or spray w ith c ooking sp ray. Sprinkle

with sa lt, ga rlic pow der, onion pow der, sea soned sa lt, ca yenne p ep per, or

your c hoic e of sea sonings. Toss to coa t.

4. Bake about 1 hour, tossing every 15 to 20 minutes, until golden b row n.5. Cool pum pkin seeds before eating. Store in an a irtight c onta iner at room

tem perature up to 3 mo nths or refrigerate up to 1 year.

6. If you like your toa sted pumpkin seeds extra-sa lty, soa k overnight in a solutionof 1/4 cup sa lt to 2 cup s of wa ter. Dry an a dditiona l day, then proceed as

above.

Note: Pumpkin seeds are a lso known as pepitas.

pumpk in muffins

Elizabeth D. via Go urmet Ma gazine (2006)

1 1/ 2 cups a ll-purpose flour 1 tsp b aking p owder 1 cup c anned solid-pa ck pum pkin 1/ 3 c vegeta ble oil 2 large egg s 1 tsp pump kin-pie spice (or 1/8 tsp of c innamo n, nutmeg , cloves, ginger and

allspice)

1 1/ 4 cup s of suga r

1/2 tsp baking sod a 1/2 tsp sa lt 1 Tbsp sugar (for the top p ing) 1 tsp c innam on (for the topp ing)


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1. Preheat oven to 350 F. Line muffin cup s with paper liners or lightly grease thetin.

2. In a large bow l, whisk tog ethe r flour and baking p ow der in a sma ll bow l.3. Whisk together pum pkin puree , oil, eg gs, pumpkin p ie spice , 1 1/ 4 cups sugar,

baking sod a , and sa lt in a large bow l until smo oth, then w hisk in flour mixture

until just c om bined.

4. Stir tog ether c innamon a nd rem aining 1 tab lespoon sugar in anothe r bow l.5. Divide b atte r am ong muffin c ups (each should be abo ut 3/4 full), then

sprinkle top s with c innamo n-suga r mixture. Bake until puffed and golden

brown a nd a wood en p ick or skewer inserted into c enter of a m uffin com es

out c lea n, 25-30 minutes.

6. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack andcool to w arm or room temp erature.

brown butter shortbread

from Molly

1 1/ 2 sticks unsa lted butte r 1/ 2 cup lightly pa c ked dark brown suga r 1 tea spoon pure vanilla extrac t 1/2 teaspoo n sea sa lt 1 1/ 2 cups a ll-purpose flour1. Lightly grease a 9 1/2-inch round fluted ta rt pa n with a rem ova ble bottom . (I

used a round cake pa n with tin foil, lea ving a n overhang o f foil, so you c an

ea sily lift the coo kies out.)

2. In a sma ll saucep an o ver med ium, melt the butter and c ontinue to cook untilit c a rame lizes and em its a nutty, butte rscotc h a rom a. You w ill notice b row n

flec ks in the b ottom of the pan as the b utter deepens in color. Be c areful not

to b urn the b utter. Remove from the hea t.

3. In a medium bow l, com bine the m elted b utter with the suga r, vanilla andsa lt. Add the flour and mix until incorpora ted . Sprea d the d oug h evenly in the

prep ared pan. Let stand for at lea st 2 hours or preferab ly overnight. Do no t

refrigerate . (I left it o vernight, and it wa s awesom e.)


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4. Prehe at oven to 300 degrees F. Bake the shortb rea d for 45 minutes. Rem ovethe p an from the o ven b ut leave the oven on. Lightly sp rinkle the surface o f

the shortb rea d with the sugar. Let c oo l for 10 minutes.

5. Very carefully rem ove the sides of the ta rt p an. (Or c arefully rem ove theshortb rea d from the pan using the a luminum foil as a sling.) Use a very sharpand thin knife to cut it into 12 wedges. Ca refully p lace the slices slightly ap art

on a ba king sheet lined with pa rchment and return them to the oven fo r 15

minutes to toa st lightly. Coo l on a wire rac k.

kielbasa & app le bake

from Jod i

Pac kage o f kielba sa 5 or 6 cortland a pp les, cored , pee led & sliced 1 tsp . cinnam on 1 tsp . nutmeg 1/4 tsp . cloves 2 cups ap ple juice o r wa ter.Comb ine ingredients in a dutc h oven or ba king d ish. Bake in 350 oven for about

40 minutes. Serve over rice o r nood les. Yum!

c reamy cauliflower chedd ar soup

from Co let te via King Arthur Flour

4 tab lespoons (2 ounces) butter 1 med ium-to-large yellow onion (abo ut 8 ounces), diced (ab out 1 1/ 3 to 1

1/2 cups)

2 tablespoons King Arthur Unbleached All-Purpose Flour 3 cup s (24 ounces) chicken b roth 1 po und cauliflow er florets, fresh o r frozen 3/4 teaspoon sa lt 2 tea spoo ns d ry musta rd


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1/4 c up (2 ounces) sherry or white w ine (op tional) 1 1/ 2 cup s (12 ounces) evaporated milk or light c rea m 8 ounc es sharp c hed dar c heese, shred ded **Try to use the sharpest c hed dar you c an find ; the flavor of a mild c hed dar will

get lost.

1. In a de ep , fa irly wide-bo ttom ed saucep an, c ook the onion in the b utter till it'ssoftened and is beg inning to b row n, ab out 5 minutes. Stir in the flour, then the

broth, cauliflow er, sa lt, musta rd and sherry or wine. Let the soup simmer for 15

minutes, or till the c auliflower is very soft.

2. Puree the mixture using a hand b lend er, or in a b lend er or food p roc essor.Return the soup to the pot, and stir in the evaporated m ilk or cream and the

cheese. Bring the soup to a bare simmer, and coo k very gent ly just till the

cheese m elts, stirring a ll the while; this will only take a minute or so. Serve the

soup hot , ga rnished with fresh or dried chives, if desired . Yield : 7 c ups, ab out

5 serving s.

c ream c heese potato soup

from Hannah

(1) 14.5 oz. ca n of c hic ken or veg eta b le b roth 2 cup s shred ded hash b row n pota toes (I a lways use frozen o nes) 2 tab lespoon but ter or ma rga rine 1/ 4 cup c hopped onions 2 tab lespoon flour 1 cup ha lf and ha lf (I use fa t free ) (1) 8 oz. ba r of c rea m cheese, cubed (I use the 1/ 3-less-fat Neufc ha tel

cheese)

1/ 2 cup shred de d c a rrots 1 to 1.5 tea spoo ns d ill 1/2 teaspoon sa lt 1/ 4 teaspoon black pepp er


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1. In a large sauc ep an, co mb ine c hicken b roth and p ota toes. Hea t to a bo il,then reduc e hea t to simmer. Simmer for 5 minutes or so (while you're finishing

everything else).

2. In a medium sauc ep an, melt b utter or ma rga rine. Add onions, and saute for1 minute. Stir in flour to make roux. Ad d ha lf and ha lf. Stir c onstantly ove r

medium heat until sauce sta rts to thicken (about 3 minutes). Add c rea m

cheese c ubes to ha lf and ha lf mixture a nd b lend with a wire w hisk. Hea t until

boiling, stirring consta ntly. Boil for 1 minute.

3. Com bine c hic ken b roth, pota toes, and half and half mixture. Add shred dedcarrots, d ill, sa lt, and pep per. Bring to a boil, then red uce heat and simm er

for 5 minutes.

apple pie

from Tara

ingredients

1/ 2 cup suga r 1/ 2 cup pac ked b rown sugar 3 tab lespoo ns a ll-purpose flour 1 tea spo on ground c innam on 1/ 4 tea spo on g round g inger 1/ 4 tea spoon ground nutmeg 7 c ups thinly sliced pared app les 1 tab lespoon lem on juice 1 Pastry for double-crust pie (9 inches) 1 tab lespoon butter or margarine 1 eg g w hite Additional sugardirections

1. In a sma ll bow l, co mbine sugar, flour and sp ices; set aside.2. In a large bow l, toss app les with lem on juice. Ad d sugar mixture; toss we ll to

coat.


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3. Line a 9-in. pie pan with ha lf the pastry. Plac e a pp le filling into c rust; do t withbutter. Roll out rem aining pastry to fit top of p ie. Cut a few slits in top . bea t

eg g white until foamy; b rush over pastry. Sprinkle sugar on top.

4. Bake a t 375 degrees F for 35 minutes. Inc rea se tem perature to 400 degrees Fand bake 10-15 minutes mo re o r until go lden.

berry c obb ler

from Dena via allrec ipe s

ingredients

2 cups a ll-purpose flour 1 cup white suga r 2 1/ 2 tea spo ons baking p owder 1/2 teaspoon sa lt 3 tab lespoons butter, me lted 2/ 3 cup milk 1 tea spoon vanilla extrac t 1 egg , bea ten 2 cups raspberriesdirections

1. Prehe at oven to 350 degrees F (175 degrees C). Grea se a 9x9 inc h bakingdish.

2. In a la rge bow l comb ine flour, suga r, ba king pow der and sa lt. Stir in butter,milk, va nilla and eg g until smoo th. Fold in raspberries. Pour into prep ared

pan.

3. Bake in prehea ted oven 35 to 40 minutes, until top is firm.

homemade app lesaucefrom Cherie

pe eled and c ored apples (macs are my favorite, but my husband loveshoneycrisp)


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sugar to ta ste cinnamon (optional)Fill the p ot with app les and then fill the wa ter to just a bove tha t. Simm er until the

ap ples ma sh ea sily into a pp lesauc e. Add suga r and c innam on to taste.

Nothing says "fall" like the sme ll and taste of w arm, hom em ade a pp lesauce!

ap ple c risp

from The Hung ry Crafter via Bet ty Croc ker

medium ta rt c ooking a pp les, sliced (4 cups) 3/ 4 cup pac ked brown suga r 1/2 cup Gold Med a l a ll-purpose flour 1/ 2 cup quick-cooking or old-fashioned oa ts 1/3 cup butter or ma rga rine, softened 3/ 4 tea spo on ground c innam on 3/ 4 tea spoon ground nutmeg Cream or Ice c rea m, if de sired1. Hea t oven to 375F. Grea se bottom and sides of 8-inch square pan with

shortening.

2. Sprea d app les in pa n. In m ed ium bow l, stir rem a ining ingred ients exce ptc rea m until well mixed ; sprinkle over app les.

3. Bake about 30 minutes or until top p ing is go lden b row n and app les aretender when p ierc ed with a fo rk. Serve w arm with cream .

white c hicken c hili

from Suzanne

1 -2 yellow onions, diced 2 cans chop ped g reen c hilies


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2 tsp . chili powd er 1 tsp . cumin 2 garlic c loves1. Saute onions in olive oil until translucent. Ad d rem aining ingred ients.2. Onc e ingred ients are fragrant, a dd two d iced bone less skinless chicken

brea sts, som e sa lt, and let the chicken c ook for awhile.

3. Add tw o c ans of chicken b roth and c ook until the c hicken is do ne. Add 1can na vy bea ns and c ook until bea ns a re warm. Serve with chopp ed

c ilantro, shred ded cheese, and som e broken up tortilla chips. Yum!

cooked c innamon app les

from emed ood le

Core, pe el and slice a bout one app le p er pe rson (p lus one or two extras - I use

this coo l hand turned thing that do es all that a t onc e). Throw them in a pot w ith

ma ybe abo ut half a c up o f wa ter, sp rinkle w ith c innam on a nd cover. Simm er,

stirring often until they're c oo ked to your desired doneness. I find that if I do the

prep while d iner is cooking, and have the m o n the stove a s we 're sitting dow n

for dinner, they're d one b y the time we 're d one eating and read y for them! I

don't ad d any suga r and they rea lly do n't need it. My fav ap ples to use a re

honey c risp or pink lad ies, but any will work - even a mixed variety (although

sometimes they take different times to cook...lol)

cauliflower cheddar soup

from Tiffany @tigg leg igg les, ad apted from Fine Coo king

1 sma ll hea d cauliflow er (about 1 lb .), cored and c ut into 1-1/2-inc h florets 2 Tbs. butte r

1 med ium ye llow onion, sma ll d iced 1 medium c love g arlic , minced 2 Tbs. all-purpose flour 1/4 tsp . nutmeg 1/8 tsp . cayenne


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2 cups orga nic chicken broth 1/ 2 cup hea vy cream or whole milk 1/4 tsp . thym e 4 cup s grate d sharp or extra -sharp white C hed dar (ab out 14 oz.) Freshly ground b lack pep per1. Bring a la rge p ot of sa lted wa ter to a boil. Boil the cauliflow er until tender,

about 4 minutes. Dra in and let c oo l slightly. Trim the stems from 18 of the

cauliflow er pieces and cut the c row ns into m ini florets about 1/2 inch wide ;

set aside. Reserve the trimmed stems with the rem aining la rger piec es.

2. Melt the butte r in a 4-qua rt saucep an o ver medium-low hea t. Add the onionand 1/4 tsp . sa lt a nd coo k, stirring freq uently, until soft , 10 to 12 minutes.

3. Add the garlic a nd cook until the a rom a subsides, 2 to 3 minutes. Inc rea sethe heat to med ium, add the flour, nutmeg, and c ayenne and c ook for 3

minutes, stirring c onstantly. Whisk in the b roth, crea m/ milk, and 2 cups water.

Add the thym e a nd b ring to a simm er. Stir in the cheese until me lted and

simmer for 5 minutes to develop the flavo rs.

4. Stir in the la rger cauliflowe r piec es and reserved stems. Working in ba tc hes,pure the soup in a b lend er. Return the soup to the pot , sea son w ith sa lt a nd

blac k pep pe r to ta ste. Add the m ini cauliflow er florets and rehea t gently

befo re serving.

*I've made this puree ing the soup and keep ing it c hunky. I p refer the c hunky

version just mashing it with a pota to masher.

chocolate dipped pec an bars

from Jessica via Foo d Network

ingredients

crust:

1 1/4 po unds unsa lted butter, room temp erature 3/ 4 cup g ranulated suga r 3 extra-la rge eg gs 3/4 teaspoon pure vanilla extrac t 1/2 cups a ll-purpo se flour 1/ 2 teaspoon ba king p owd er


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1/4 teaspoon sa lttopping:

1 po und unsa lted butte r 1 cup good honey 3 cup s light brow n sugar, packed 1 tea spoon grate d lem on zest 1 teaspoon g rated orange zest 1/ 4 cup heavy c ream 2 pounds pe cans, coarsely chop pe ddirections

1. Prehe at the oven to 350 deg rees F.2. For the crust, bea t the b utter and granula ted suga r in the b ow l of an elec tric

mixer fitted w ith a p add le a tta chment, until light, approxima tely 3 minutes.

Add the egg s and the va nilla and mix we ll. Sift tog ethe r the flour, baking

pow der, and sa lt. Mix the d ry ingred ients into the batter with the mixer on low

speed until just c om bined . Press the doug h evenly into an ungrea sed 18 by

12 by 1-inch baking shee t, making a n ed ge around the o utside. It w ill be ve ry

sticky; sprinkle the doug h and your hands lightly with flour. Bake for 15

minutes, until the c rust is set b ut not brow ned. Allow to c oo l.

3. For the topp ing, comb ine the b utter, honey, brown suga r, and zests in ala rge , hea vy-bo ttom ed sauc ep an. Cook over low hea t until the b utter is

me lted , using a wo od en spoon to stir. Ra ise the hea t a nd boil for 3 minutes.

Rem ove from the heat. Stir in the he avy c rea m a nd pec ans. Pour over the

c rust, trying no t to ge t the filling betw een the c rust and the p an. Bake for 25

to 30 minutes, until the filling is set . Rem ove from the oven a nd a llow to c oo l.

Wrap in p lastic w rap and refrige ra te until c old. Cut into ba rs and serve.

homema de g ranola bars

from Our Busy Little Bunc h(ma kes a 9 x 13 pan or doub le fo r a full cookie shee t)

ingredients

1/ 2 cup m arga rine


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1 cup b rown suga r 1/3 c up c orn syrup 2 cup s rolled oa ts 1 - 1 1/2 cups mixture of seeds, nuts, ra isins, coc onut, c hocola te chips,

smarties (suit to ta ste)

1 cup flour 1/2 tsp baking sod amethod

Melt marga rine. Add brow n sugar and syrup. Mix dry ingred ients sep ara te and

then mix a ll together. Sprea d mixture on g rea sed sheet. Bake at 400 deg rees for

10-12 minutes. Freezes well.

pumpkin bread

from Weatherbee

1 c. sugar c . flour 1 tsp soda 1/2 tsp sa lt tsp pump kin p ie sp ice c . ma rga rine eggs 1 c . canned pum pkin 1 c. ra isins (which I usua lly leave out!) :) 1 c. choppe d wa lnuts (I'm a plain kind of g al, and I lea ve these out too .)Tha t's it. Blend until moistened , bea t on m ed ium speed 2 minutes. Ad d nuts and

ra isins if you wa nt a nd pour into grea sed brea d pan. Coo k 60-70 minutes a t 350deg rees...(or until toothp ick co me s out c lea n). Let stand 10 min before removing

from pan, and it's ea siest to cut the next da y.

Easy, peasy pumpkin squeazy! :)


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pumpkin bread

from prsd4tim2

Makes 2 loaves

1 can (15 ounc es) pum pkin (not pump kin p ie mix) 1 2/ 3 cup s sugar 2/ 3 cup vege tab le oil 2 tea spoo ns vanilla eggs 3 cup s a ll-purpose o r who le w hea t flour 1/ 2 cup c oa rsely chop ped nuts 1/2 cup raisins, if desired 2 teaspoons baking sod a 1 teaspoo n sa lt 1 tea spoon ground c innam on 1/ 2 teaspoon ba king p owd er 1/ 2 tea spo on ground c loves1. Move oven rac k to low position so tha t tops of pans will be in center of oven.

Hea t oven to 350F. Grea se b ot toms on ly of 2 loa f pans, 8 1/2x4 1/ 2x2 1/ 2inches, or 1 loaf pan 9x5x3 inches, with shortening.

2. Stir together pumpkin, sugar, oil, vanilla a nd eg gs in large bow l. Stir inrem aining ingred ients. Pour into pans.

3. Bake 8-inc h loaves 50 to 60 minutes, 9-inc h loa f 1 hour 10 minute s to 1 hour 20minutes or until toothp ic k inserted in c ente r com es out c lea n. Coo l 10

minutes. Loosen sides of loa ves from pans; rem ove from pans and p lac e top

side up on wire rack. Cool com plete ly, ab out 2 hours, be fore slicing. Wrap

tightly and store a t room temp erature up to 4 days, or refrige ra te up to 10

days.


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southwestern bee f chili with co rn

from Angela @ Cut to Piec es

ingredients

1 tab lespoon olive o il 2 ca rrots, chopp ed 1 onion, chop ped 1 poblano or bell pepp er, chopp ed 1/ 2 pound ground beef 2 tab lespoons tom ato pa ste 2 15-ounce c ans b lac k beans, rinsed

1 tab lespo on c hili powder Kosher sa lt and b lac k pep per 1/2 cup corn kernels (from 1 ear, or frozen a nd thawed) 1/ 2 cup grated Chedd ar (2 ounces) 2 sc a llions, sliceddirections

Hea t the oil in a la rge saucepan over medium-high hea t. Add the c a rrots,onion, and pob lano and cook, stirring, for 3 minutes. Add the b eef a nd cook,brea king it up with a spoo n, until no long er pink, 3 to 5 minutes.

Ad d the tom ato p aste a nd coo k, stirring, until it is slight ly darkened , 1 minute.Stir in the bea ns, chili powder, 3 cup s water, teaspoo n sa lt, and

tea spo on p ep pe r. Simm er over med ium hea t until the vegeta bles are

tend er, 8 to 10 minutes. Stir in the corn.

Divide the c hili among b ow ls and top with the Cheddar and sc a llions. Wealso a dd a can o f stewed toma toes to the c hili and top it with avoc ad o

slices!

pumpkin cheesec ake bars

from Nancy

ingredients

1 (16 oz.) pkg. pound cake mix


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3 large egg s 2 tbsp . butte r, melted 4 tsp . pum pkin p ie sp ice, d ivided 1 (8 oz.) pkg. c rea m cheese, softened 1 (14 oz.) ca n Eagle Brand Swee tened C ondensed Milk 1 (15 oz.) ca n pump kin (ab out 2 c ups) 1/2 tsp . sa lt 1 cup c hopped nutsdirections

1. Hea t oven to 350F. Com bine c ake mix, 1 eg g , butter and 2 teaspoonspumpkin p ie sp ice in la rge bow l until mixture resem bles coa rse c rumbs. Press

into bot tom o f 15 x 10-inc h jellyroll pan.

2. Bea t c rea m c heese in la rge bow l until fluffy. Grad ua lly bea t in sweetenedcond ensed milk; bea t in rem a ining 2 eg gs, pump kin, rem aining 2 tea spoons

pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.

3. Bake 30 to 35 minutes or unt il set . Cool. Chill. Cut into ba rs. Yield: 4 dozenbars.

lentil roast

from the frog princ essServes 6

ingredients

1 cup red lentils 2 cups vegeta ble stoc k 1 ba y lea f 1 tbsp butter or ma rgarine, softened 2 tbsp dried whole w heat breadc rumbs 2 cups grated sharp c heddar cheese 1 leek, finely chopped 1/2 oz mushrooms, finely chopped 1 1/ 2 cups fresh who le w hea t b readc rumb s


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2 tbsp c hoppe d pa rsley 1 tbsp lem on juice 2 egg s, lightly bea ten (I just c rac ked them right into the mix) salt and p epperdirections

1. Put the lentils, stoc k and bay lea f in a saucep an. Bring to a boil, cover, andsimmer gent ly for 15-20 minutes, until a ll the liquid is absorbe d and the lentils

have softened . Disc ard the b ay lea f.

2. Base-line a 2 lb 4 oz-loa f pan with baking p archment. (I d idn't do tha t.)Grease w ith the b utter or ma rga rine a nd sprinkle w ith the d ried

breadcrumbs.

3. Stir the cheese, leek, mushroo ms, fresh b rea dc rumbs, and parsley into thelentils.

4. Bind the mixture tog ethe r with the lem on juice and eg gs. Sea son with sa ltand pepp er. Spoon into the p repared loaf pa n and smoo th the top.

5. Bake in a p rehea ted ove r a t 375 deg rees for about 1 hour, until golden.6. Loosen the loa f with a meta l spa tula and turn onto a p la te.

pumpk in spic e muffins

from The Fam

Mix one box of sp ike c ake mix with a can of pure p ump kin puree - that 's IT! And

they're the most moist & delicious muffins you'll ever ea t.

apple & blackberry kutchen

from isabel f. via Nigella Lawson

cake ba se

350-400g strong white f lour 1/2 teaspoon sa lt 50g caster sugar 1/ 2 packet easy-blend yeast (ab out 3g) 2 egg s


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1/2 teaspoon vanilla extrac t Grated zest of ha lf a lemon 1/ 4 teaspo on ground c innam on 125ml lukew arm milk 50g butter, softened 30 x 20cm Swiss-roll tintopping

1 egg beaten with a ta blespoon of cream a nd a pinch of ground c innamon 1 sma ll or 1/2 med ium Bramley app le (a pprox. 175g in weight) 375g b lackberries zest o f 1/2 lem on 50g self-raising flour 25g g round a lmonds 1/ 4 teaspo on ground c innam on 50g cold unsa lted butte r, diced 2 ta b lespoo ns c aster sugar 2 tab lespoons dem erara suga r 25g flaked a lmonds

method1. Put 350g o f the flour in a bow l with the sa lt, sugar and ea sy-blend yea st. In

ano ther bo wl, bea t the eggs and ad d them, with the vanilla extrac t, lem on

zest and c innam on, to the lukew arm milk. Stir the liquid ing red ients into the

dry ingredients to m ake a med ium-soft do ugh, being prepa red to a dd m ore

flour as nec essary. I generally use about 400g in a ll, but a dvise you to sta rt o ff

with the sma ller am ount: just add mo re a s needed . Work in the soft b utter

and knead by hand fo r ab out 10 minutes or ha lf that time b y machine. When

the dough is rea dy it w ill appea r smoo ther and springier. It suddenly seems to

p lump up into g lossy life.

2. Cover with a tea tow el and lea ve till doub led in size (a n hour to an hour anda quarter). Or lea ve to rise slow ly in a c old p lace o vernight . Then p unch

down and p ress to line a Swiss-roll tin mea suring 30 x 20cm. You may think it's

neve r go ing to stretc h to fill, but it w ill, although you m ay need to let it rest for

10 minutes or so m id-stretc h, espec ially if the doug h has had a c old rise.


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When it's p ressed out on the tin, lea ve it to prove for 15-20 minutes then b rush

with the egg a nd c rea m mixture.

3. Mea nwhile, preheat the oven to 200C/ ga s ma rk 6. Peel and c hop the a ppleand toss it in a b ow l with the b lackberries and the zest from the o ther half

lem on. Set a side in the b ow l for the few minutes it ta kes to m ake the c rumb le

top p ing. Put the flour, g round a lmo nds and c innamo n in a m ed ium-sized

bow l, stir to c om bine, then add the c old, d ic ed butter. Using the tips of your

fingers - index and midd le stroking the fleshy pads of your thumbs - rub it into

the flour. Stop when you have a mixture tha t resem b les c lumpy (this is a very

butte ry mixture) porridge oats. Fork in the sugars and flaked a lmonds.

4. Tumb le the fruit over the egg-washed doug h and then sprinkle the c rumb leon top of tha t. Put in the oven for 15 minutes, then turn down to 180C/ ga s

mark 4 and coo k for a further 20 minutes or so, until the d ough is swelling a nd

go lden a t its b illow ing ed ge s and the c rumble is set; do n't expec t it to b e

crunchy.

5. Rem ove from the oven a nd, if you can, wa it five m inutes or so b efore c uttingit into greed-sa tisfying slab s.

butternut squash soup with apples & smoked chedda r

from Ma ry C.

2 tbsp. olive oil 1 medium onion, ha lved & thinly sliced c . ap ple cider 1 lb . butte rnut squash (pe eled , seeded , and cut into 1 in. dice ) 4 cups chic ken stoc k c . heavy cream sa lt & p ep per, to taste 2 tbsp. unsa lted butter 1 mc intosh ap ple, diced coa rsely g rated smoked chedd ar1. Hea t olive oil in a large saucepan. Add onion and cook over mode rate ly

high hea t stirring oc c asionally until golden (about 8 min.)

2. Add ap ple c ide r and cook until syrupy (abo ut 3 min.)


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3. Add b utternut squash and chicken stoc k, b ring to boil. Cover and simm eruntil squash is very tender (about 40 min.) Puree the soup in ba tc hes in a

blender.

4. Return the soup to the p an and stir in hea vy c rea m, sea son w ith sa lt &pepper.

5. In a medium skillet hea t butter and mc intosh ap ple and cook over high heatuntil app le is tender and g olden (about 2 min.). Sea son lightly with sa lt &

pep per. Lad le soup into b ow ls & garnish with smo ked c hed dar and sauted

app les. Yum, it's delic ious!

pumpkin waffles

from Jeni via Smitte n Kitc hen

2 1/ 2 cups a ll-purpose flour 1/ 3 cup pa cked light b rown suga r 2 1/ 4 tea spoons ba king p ow de r 1 tea spoon ba king sod a 1/2 teaspoon sa lt 2 teaspoons ground c innam on 1 tea spo on g round g inger 1/ 4 tea spo on ground c loves 4 la rge eg gs, sep arated 2 cups we ll-shaken b utte rmilk 1 cup c anned solid-pa ck pum pkin 3/4 stick (6 ta b lespoo ns) unsa lted butte r, melted Vegeta b le oil for brushing wa ffle iron or cooking sp ray1. Prehe at oven to 250F and prehea t wa ffle iron. Sift tog ether flour, brown

sugar, baking pow der and sod a , sa lt, and sp ices. Whisk egg yolks in a large

bow l with but termilk, pumpkin, and butte r until smoo th. Whisk in dryingredients just until combined.

2. In a mixing bow l with a whisk atta chment, whisk the egg whites until theyhold soft pea ks (as in, fa r softer than the over-bea ten whites you ll see in my

pic ture above ). Folk them ge ntly into the w affle b atter, until just com bined .


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3. Brush waffle iron lightly with oil and spoo n ba tte r (about 2 cups for four 4-inc hBelgian w affles) into wa ffle iron, sprea d ing quickly. Cook ac cording to

manufac turer s instructions.

4. Transfer wa ffles to rack in oven to keep wa rm and c risp . Make mo re w a fflesin same ma nner.

c reamy tomato soup

from thought/ found via ep ic urious

2 tab lespoons butter 2 tab lespoo ns olive o il 1 large onion, chop pe d 1 tab lespo on m inced ga rlic 2 ta b lespoo ns flour 3 1/ 2 pounds ripe tom ato es, chop pe d 2 tab lespoons tom ato pa ste 1 tea spoon sugar 3 cups Fresh Vegetable Broth 1/ 8 tea spo on ground c loves Salt and p ep per, to ta ste 1/ 2 cup half-and -halfpreparation

1. Melt the butter with the oil over low hea t in a po t.2. Add the onion; wilt over low hea t for 8 to 10 minutes. Add the g a rlic during

the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes long er,

stirring.

3. Add the toma toes, toma to pa ste, suga r, and broth. Bring to a boil, red ucehea t to a simm er and cover; cook over med ium-low hea t for 30 minutes.Sea son with c loves, sa lt, and pep per. Rem ove from hea t a nd coo l slightly.

4. Pure the soup in a foo d proc essor. Pour throug h a strainer into a pot . Stir inthe half-and-half.

5. Warm the soup before serving.


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pumpkin pie d ip

from Sew LindaAnn via Southern Living (2001)

1 (8-ounc e) pa ckage c rea m c heese, softened 2 cups po wd ered suga r 1 (15-ounc e) c an p ump kin p ie filling 1 tea spoon ground c innam on 1/ 2 teaspo on ground g inger Ga rnishes: ground c innamon, c innamo n sticksBea t c rea m cheese a nd suga r a t med ium spe ed with an e lec tric mixer until

smooth. Add pie filling, 1 teaspo on c innam on, and ginger, bea ting well. Cover

and c hill 8 hours. Serve w ith gingersnaps and app le or pea r slices.

dill sauc e

from Marcia

serves 2-4

Fresh dill leaves (stalks if tender are OK) cup lite ma yonna ise cup la rge cut p ickle relish large cut (quarter cup or less) Freshly ground pep per, to tasteCombine ingred ients in a b ow l and serve. The fresh d ill is the important

ingred ient. It went stra ight from my m othe r's ga rden into the sauce.

healthy banana bread muffinsfrom D.M.H.

ingredients

3/4 c up a ll-purpose flour 1/ 2 cup rolled oa ts 1/ 4 cup brown suga r, unpa cked


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1 teaspoon baking p owd er 1/ 2 teaspo on b aking sod a 1/4 teaspoon sa lt 1/2 cup skim milk or 1/ 2 cup soym ilk 1/ 4 cup a pp lesauc e 1/4 teaspoon vanilla extrac t 1/ 2 cup ma shed ba nana (abo ut 1-2 bana nas) a few p inches wha tever sp ices you desire in your banana muffins, c innamo n,

nutmeg , pump kin p ie spice, etc

op tional chopp ed wa lnuts or almond sdirections

1. Preheat oven to 400 degrees F2. In a bow l, com bine flour, oa ts, suga r, ba king pow der, sod a , sp ices, and sa lt.3. In anothe r la rge b ow l, mix tog ethe r milk, app lesauce, and vanilla .4. Add the ma shed ba nanas, and comb ine thoroughly.5. Stir the flour mixture into the banana mixture unt il just c om bined . Fold in nuts.6. Lightly grea se a nd dust 6-8 muffin c ups (or line with paper ba ke c ups), and

divide the ba tter am ong them.

7. Bake a t 400 deg rees F (205 de grees C) fo r 20 minutes.chai latte from my siste r, Kend a ll :)

1 sma ll c innam on stick 10 green c arda mom pod s 1 in. piece o f fresh g inge r roo t, mulched 1/2 tsp . who le c loves 1/ 2 tsp . whole b lac k pep pe rc orns 1/4 tsp . ground nutmeg 2 c . milk (we 're Skim peop le, but I use 1% for this to g ive it more flavor) 2 c . wa ter 2/3 c . suga r (I ad just it to 1/ 2 cup )


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2 tbsp. loo se tea lea ves (Lipton sells them in a small yellow box in the c offee& tea a isle)

A stove (verba tim from her instruct ions, haha !)

1. Pour wa ter into a medium pot a nd a dd the follow ing: cinnamo n stic k,ca rdamo m p od s (c rush with the fla t of your knife and throw in eve rything -seeds & shell), mulched ginge r roo t, c loves, pepperco rns, and nutmeg

2. Turn on b urner and b ring to a boil. Boil abo ut 2 minutes, and then a dd thesugar. Stir well.

3. After ab out a nothe r 2 minutes, pour in milk and turn dow n hea t to Low -Medium hea t (if your dial is numb ered , I usua lly take it down betw een 2-3).

Let simmer for about 10 minutes (if you stick your spoo n in and pull a thin "skin"

off the top , it's rea dy).

4. Turn off hea t, cover, and let sit on burner 15 minutes.5. Take off lid and return to a boil. Turn off hea t c om p lete ly and add tea lea ves.

Cover and let sit no mo re than 5 minutes.

6. Strain tea through a fine m esh strainer and pour into a fridge-friend lyconta iner. Can serve ho t o r co ld .

foothill house swee t dreams cookies

from Kaelin @ theplaidscottie via the Foothill House B&B

1 c . butte r, room temp . 1 1/2 c . brow n suga r 1 egg , room temp . 1 tsp . vanilla extrac t 2 c. flour 1 tsp . ba king sod a 1 tsp . ground c innamon

1 tsp . ground ginge r 1/2 tsp . kosher sa lt 12 oz. pac kag e c hocolate chips 1 c . po wd ered / confec tioners suga r


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1. Cream butter using a n elec tric mixer. Bea t in brown sugar, then the egg, andfina lly the vanilla extrac t.

2. In a sep ara te b ow l, comb ine the flour, baking sod a , cinnamon, ginger andsa lt. Gradua lly stir the dry ingred ients into the butte r mixture. Fold in

choc olate chips and pec ans (doug h w ill be very stiff). Refrige ra te until firm

(ab out 1 hour).

3. Prehe at oven to 375 degrees F and lightly grease c oo kie sheets.4. Place a ll of the p ow dered sugar in a sma ll bow l. Rem ove doug h from fridge

and roll into 1" ba lls. Roll ea ch ba ll in the p ow dered sugar, plac e on c ookie

shee t, and bake for 8-10 minutes. Let coo l on shee t for 5 min. befo re

transferring.

the plaid scottie fall recipes

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