Favorite Fall Foods.......Recipes (cake, sugar, pepper, vanilla)

[AlisonL]

I love pumpkin butter. My daughter bought me a jar of it at Windsor Fair. Want to make my own next year.

[mainebrokerman]

i like baked apples, cheap, tasty and easy to make..core an apple, sprinkle on some cinnamon and sugar, and bake,,,

[mollysmiles]

they're also good if you insert a carmel and a tad of butter into that core....you can do that over a campfire too if you wrap it in tinfoil! yum!

[Elcarim]

Baked apples with caramel sounds yummy! Never had that.

[Elcarim]

Originally Posted by mainebrokerman

i like baked apples, cheap, tasty and easy to make..core an apple, sprinkle on some cinnamon and sugar, and bake,,,

Oh, you bake it whole? Do you peel it?

[mainebrokerman]

Originally Posted by Elcarim

Oh, you bake it whole? Do you peel it?

yes bake it whole,,without peeling...

macintosh, is probly one of the sweetest..tho my fav apple is empires and red delicious

[Tarastomsgirl]

ohh those all sound sooo good, with the cold weather setting in I just wanna bake till I drop!!! Pumpkin is by far my favorite autumn food. It screams Autumn and New England to me. I have a couple recipies

I noticed above someone mentioned about vegitarian, this is a nice autumn vegitarian meal.

Roasted Autumn Vegetables

1/4 cup butter or margarine
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
1/2 lb burssle sprouts, cut in half (2cups)
1/2 lb parsnips, peeled , cut lengthwise into quarters, then cut into 2/inch pieces (2cups)
1/2 small butternut squash (about 1lb.), peeled, seeded and cut into 1-inch pieces (2cups)
1 bag (8 oz) ready to eat baby- cut carrots (2 cups)

1. Heat over to 375 deg.. In 1-quart saucepan, melt butter. Stir in sage and garlic
2. In ungreased 13x9-inch pan, place remaining ingredients. Pour butter mixture over vegetables; stir to coat
3. Cover with foil, bake 45 mins. Remove foil.; bake uncovered about 15 mins longer or until veggies are tender.. 6 servings (1 cup each)



Okay now this one people LOVE. I bring it to any party every year and its gone before I can even try it..

Layere Pumpkin Cheesecake.


Crust
2 cups gingersnap cookie crumbs (about 32 cookies) (I just buy the bags of cookies they sell that have lots of little ones and crush up the bag with a rolling pin)
1/4 cup butter or margarine, melted

Filling
4 packages (8oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Heat over to 300 degrees. Grease 9- inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 mins or until set. Cool 5 mins.

2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese micxture into pan, Spread evenly.

3. Stir pumpkin, ginger, cinnamon and nutmeg into remaining creamcheese mixture, mix with sire whisk until smooth. Spoon over mixture in pan.

4. Bake 1 hour 25 mins to 1 hour 30 mins or until edges are set but ****er of cheesecake still jiggles slightly when moved.

5. Turn oven off; open door at least 4 inches. Leave cheesecake in over 30 mins longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 mins. Cover loosely; refrigerate at least 6 hours but no more than 24.

6. Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

This recipie will WOW your guests.. It is amazing.. and the layers of dark brown cookies, white creamcheese and orange pumpkin look like autumn on your plate.. enjoy!!

[MRVphotog]

Picking your own apples at a local orchard adds a fun family activity before you cook all those wonderful recipes.

[jenkaye]

Love the recipes. I have a real crowd pleaser and your whole house will smell great.

Grandma's Baked French Toast Casserole with Maple Syrup
1 loaf French Bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 TBS granulated sugar
1 teapoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9 by 13inch flat baking dish in 2 rows, overlapping the slices. In a large bowl,combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day preheat oven to 350

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with Maple Syrup.

Praline Topping
2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 TBS light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingred in a med bowl and blend well.

[mollysmiles]

yum....jenkaye...I am trying THAT!!