Tag Archives: Fall

PUMPKIN SPICE CAKE and PUMPKIN BARS

14 Wednesday Dec 2016

Posted by in cakes and cupcakes, Recipes

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Filled with warm and fragrant spices, these frosted confections were enjoyed by everyone in our family.

PUMPKIN SPICE CAKE

pumpkin spice cake

3 eggs

1 1/4 cups sugar

1 cup canned pumpkin

1/2 cup vegetable oil

1/2 cup water

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 cup quick rolled oats

Beat eggs until frothy, then add sugar gradually. Beat until thick and lemon colored. Stir in pumpkin, oil and water. Blend well. In a separate bowl, mix together flour, salt, baking soda, cinnamon and nutmeg. Add gradually to pumpkin mixture, blending well. Stir in oats. Pour into a well-greased 9-by-13-inch pan. Bake at 350F for about 30 minutes. Cool completely before topping with orange butter frosting.

ORANGE BUTTER FROSTING

2 tablespoons butter

2 1/2 cups confectioners’ sugar

3 tablespoons orange juice

1 teaspoon finely grated orange peel

pinch of salt

Cream butter. Add sugar gradually, alternating with enough orange juice to make the frosting the right consistency for spreading. Stir in orange peel and salt.

Enjoy!

Recipe adapted from A Little Salty To Cut The Sweet, Sophie Hudson

boomama.net/

PUMPKIN BARS

pumpkin bars

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

1 (15-ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

ICING

3 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract

Heat oven to 350F. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter in a 13-by-9-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

TO MAKE THE ICING: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Enjoy!

Recipe adapted from Paula Deen

www.pauladeen.com/

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BRUSCHETTA WITH TOMATO AND MINT

09 Monday Nov 2015

Posted by in Appetizers, Recipes

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This Bruschetta was a lovely early Fall dish – utilizing the sumptuous end of Summer produce and enjoyed on the back deck while still warm enough to sit outside.

BRUSCHETTA WITH TOMATO AND MINT

bruschetta with tomato and mint

1 baguette, cut crosswise into rounds

olive oil

1/4 cup chopped parsley

1/4 cup chopped fresh mint

2 tablespoons lime juice

1 tablespoon pickled jalapeño peppers, chopped

1 pound assorted heirloom tomatoes, stemmed and chopped

2 avocados, halved, pitted, peeled, cut into small cubes

Heat oven to 425F. Arrange bread on large rimmed baking sheet. Brush with oil, sprinkle with salt and pepper. Bake until crisp, 10 to 12 minutes. Cool.

In a medium bowl, mix parsley, mint, lime juice and chopped jalapeños. Mix in tomatoes, then avocados, season with salt and pepper. Spoon onto toasts.

Enjoy!

Recipe adapted from Bon Appetit, August 2006

www.bonappetit.com/

BAKED PUMPKIN BITES and CURRIED PUMPKIN PEANUT SOUP

07 Saturday Nov 2015

Posted by in muffins, Recipes, Soup

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My oldest son had requested pumpkin bread, and on one busy morning, it was quicker, easier and more convenient to bake little muffins that would cook quickly and allow me to have them on the table before everyone went their separate ways. I used the leftover canned pumpkin to make soup the next night for dinner.

pumpkins on the front porch

pumpkins on the front porch

BAKED PUMPKIN BITES

baked pumkin bites

3/4 cup pumpkin puree

1/2 cup packed brown sugar

1/2 cup milk

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

1 3/4 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon, divided

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup powdered sugar

1/3 cup maple syrup

1/4 cup sugar

Heat oven to 350F. Line 24 mini muffin cups with liners. Combine pumpkin, brown sugar, milk, oil, egg and vanilla in a large bowl, stir to blend. Add flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt, stir until just combined (I added chocolate chips to half of the batter). Scoop heaping tablespoonfuls into prepared muffin cups.

Bake for 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans for 5 minutes. Remove to wire rack.

Combine powdered sugar and maple syrup in small bowl, microwave on high for 30 seconds. Stir to blend. Dip tops of muffins into syrup mixture. Let stand until mixture is set.

Meanwhile, combine sugar and remaining 1 teaspoon of cinnamon in a small bowl. Sprinkle muffins with cinnamon sugar mixture.

Enjoy!

Recipe adapted from Halloween Food, Fun and Crafts, 2015

CURRIED PUMPKIN PEANUT SOUP

curried pumpkin peanut soup

2 tablespoons vegetable oil

1 onion, chopped

1 apple, peeled and chopped

3 tablespoon curry powder

1/2 cup creamy peanut butter

2 cups canned pumpkin

2 cups chicken broth

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup chicken broth

1 cup half-of-half

1/2 cup chopped peanuts

Heat oil in a pot and stir in the onion. Cook, covered, until the onion is tender. Stir in the apple and cook, covered until the apple is tender. Stir in the curry powder and peanut butter. Add the pumpkin and mix well. Stir in the 2 cups of broth, the salt and cayenne pepper. Simmer, covered, for 15 minutes. Stir in the remaining 1 cup broth and the half-of-half. Cook until heated through. Adjust seasonings to taste. Ladle into serving bowls and top with peanuts.

Enjoy!

Recipe adapted from Add Another Place Setting, 2008

https://www.juniorleaguenwa.org/?nd=store_detail…id=5…

 

CHILI WITH SPAGHETTI SQUASH

30 Wednesday Sep 2015

Posted by in Beef, Recipes

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My husband excitedly brought home a spaghetti squash – dredging up some fond memory of having tried it once. He jauntily microwaved half of it, and then it sat in the refrigerator uneaten for days, even after being smothered in butter!!

When I came across this recipe for Chili with Spaghetti Squash, I was looking forward to baking the other half and enjoying a wholesome, fun family meal. However, the kids (and my husband) dished up their dinner without any visible strands of yellow vegetable, so this half of the squash went the same way, and after a week or so, was scraped out of the container it had been languishing in at the back of the refrigerator, and into the trash.

CHILI WITH SPAGHETTI SQUASH

chili with spaghetti squash

1 spaghetti squash

2 tablespoons vegetable oil

1 onion, finely chopped

2 cloves garlic, chopped

1 pound ground beef

2 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

salt and freshly ground black pepper

1 (28-ounce) can diced tomatoes

1 (15-ounce) can kidney beans, drained and rinsed

shredded cheddar cheese for serving

Heat oven to 400F. Halve and seed the spaghetti squash, place in a pan with a little water, cover and roast for about 30 minutes. Scrape into strands.

Heat the vegetable oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, salt and freshly ground black pepper. Cook, stirring occasionally until the beef is browned, about 7 minutes.

Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes, season with salt and black pepper.

Top each serving of chili with the spaghetti squash, kidney beans and cheese.

Enjoy!

Recipe adapted from Food Network Magazine, October 2015

www.foodnetwork.com/

 

BUTTERNUT SQUASH SOUP WITH HAZELNUT GREMOLATA

24 Thursday Sep 2015

Posted by in Recipes, Soup

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Although it may feel just a touch too warm for soup, with the first day of Fall upon us, this comforting concoction somehow just seems to be right for the season.

BUTTERNUT SQUASH SOUP WITH HAZELNUT GREMOLATA

butternut squash soup with hazelnut gremolata

2 tablespoons unsalted butter

2 tablespoons olive oil plus 1/3 cup, divided use

3 cups chopped onion

1 (5-pound) butternut squash, peeled, seeded and cut into chunks

9 cups chicken broth

3/4 cup cream

2 teaspoons salt, divided

1 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

2/3 cup hazelnuts, toasted, husked and chopped

2 teaspoons finely grated orange zest

1 clove garlic, minced

In a large pot, heat butter and 2 tablespoons of olive oil over medium-high heat. Add onion and butternut squash. Cook, stirring occasionally, for 10 minutes, or until onions are translucent and begin to brown. Add chicken broth. Bring to a boil, reduce heat to a simmer and cook, uncovered, for 40 minutes, stirring occasionally. Remove from heat, let cool for 10 minutes.

Blend soup until smooth. Add cream, 1 1/4 teaspoons salt, and pepper. Cook over medium heat for 10 minutes, stirring occasionally.

In the work bowl of a food processor, combine parsley, 1/3 cup olive oil, hazelnuts, orange zest, garlic and remaining 3/4 teaspoon salt, pulse until combined. Ladle soup into mason jars, top with parsley mixture.

Enjoy!

Recipe adapted from Southern Lady, September/October 2011

www.southernladymagazine.com/

 

FRESH PEAR AND ROMAINE SALAD

23 Wednesday Sep 2015

Posted by in Recipes, Salad

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Happy First Day of Fall!

This is a wonderful transitional dish – incorporating Fall flavors with the fresh, crisp taste of Summer!

FRESH PEAR AND ROMAINE SALAD

fresh pear and romaine salad

DRESSING

1 tablespoon lemon juice

1 tablespoon rice vinegar

1 tablespoon white balsamic vinegar

1 tablespoon honey

1/2 teaspoon salt

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1 pear, peeled, cored and chopped

1/4 cup olive oil

SALAD

1 pear, peeled, cored, chopped

1 tablespoon lemon juice

salad greens

salt and pepper to taste

1 cup pecans, toasted

1 cup crumbled gorgonzola cheese

1/2 cup dried cherries

Place lemon juice, rice vinegar, white balsamic vinegar, honey, salt, Dijon mustard, pepper and pear in a blender, cover and process until smooth. Slowly add oil in a steady stream.

For the salad, toss chopped pear with lemon juice. In a large bowl, toss salad greens with 1/2 cup dressing, season with salt and pepper to taste. Top with pear, pecans, cheese and cherries. Serve with remaining dressing on the side.

Enjoy!

Recipe adapted from Taste of Home, April/May 2015

www.tasteofhome.com/

GINGER BEER

26 Friday Sep 2014

Posted by in Cocktails, Recipes

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This weekend, our town happens to host one of the largest bike festivals in the nation – infusing every nook and cranny with a rumbling energy. Bikes Blues and Barbecue just seems to call for beer – and this Ginger Beer cocktail is what we are sipping tonight in appreciation of all the people involved in the event – whether a band member, participant, volunteer, restaurant or organizer.

GINGER BEER

ginger beer

2 teaspoons ginger juice

2 (12 ounce) bottles of amber beer, chilled

4 cups ginger beer, chilled

1/2 cup dark rum

Stir together ginger juice, beer, ginger beer and rum. Pour mixture into pilsner glasses and garnish each with a cherry.

Enjoy!

Recipe adapted from Southern Living, October 2012