Autumn Recipes

I know Autumn feels way off for some of us.But being in the middle of August has me thinking about our Autumn Dinner.I found these Wonderful Recipes a few years ago.
The very first cool crisp day they are always on the table.I hope everyone will enjoy
them.

Pumpkin Cookies

1 cup butter or margarine
1 1/4 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups cooked pumpkin
4 3/4 cups flour
1 teaspoon cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
1/2 cup raisins (optional)

Heat oven to 350 degrees. Grease 2 cookie
sheets. Cream butter/margarine with brown sugar.
Mix in eggs, vanilla and pumpkin. Mix dry
ingredients in a separate bowl, and then
gradually add to pumpkin mixture. Stir in
raisins. Drop by spoonsfuls onto cookie sheet
and bake 15 minutes.

Dutch Apple Bread

Cream together 1/2 cup of butter and 1 cup of
sugar.
Add 2 large eggs and 1 tsp. vanilla. Beat well.
Add 2 cups flour
1 tsp. baking soda
1/2 tsp. salt alternately with 1/4 cup buttermilk
Fold in 1 cup chopped apples and 1/4 cup chopped
walnuts.
Pour into greased 9x5x3 inch loaf pan.

Topping
1/3 cup flour
2 Tbs. sugar
2 Tbs. brown sugar
1/2 t cinnamon
1/4 cup butter
Combine and crumble over batter.
Bake 55 minutes at 350 degrees.

Braised Fall Vegetables

2 Tbsp. margarine or butter
1/2 of a medium head red or green cabbage, cut
into 6 wedges
12 small whole carrots or 3 medium carrots,
quartered lengthwise
2 cups cauliflower florets
1 medium red onion, cut in wedges
1/4 cup water
2 Tbsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cardamom

In a large skillet melt margarine or butter.
Cook the cabbage wedges and carrots in hot
margarine, covered, over medium heat for 3
minutes, stirring once or twice with a wooden
spoon. Gently stir in the cauliflower, onion,
water, vinegar, salt, pepper, and cardamom.
Bring mixture to boiling; reduce heat. Cover and
simmer for 7 to 10 minutes or until the cabbage,
carrots, and caulifower florets are just
crisp-tender.
Makes 6 to 8 side-dish servings.

Roasted Fruit Soup

Roasting is perfect for fruit that is not quite
ripe. For a real treat, serve this as a warm
dessert with ice cream or whipped cream.

1 cup cranberries
1/2 cup packed brown sugar
1 medium pear, cored and cut into thin wedges
1 medium cooking apple, such as Roma, Jonathan,
or Fuji, cored and cut into wedges
3 plums, halved and pitted
3 cups cranberry-apple juice
1 Tbsp. lemon juice
2 3-inch-pieces stick cinnamon

Preheat oven to 450 degrees. In a 3-quart
rectangular baking dish stir together
cranberries and brown sugar. Add pear and apple
wedges. Roast, uncovered, about 20 minutes or
until just tender. Add plum halves. Roast,
uncovered, 15 minutes more or until fruit is
tender and edges of fruit begin to brown or
curl. Stir gently to combine.
Meanwhile, in a large saucepan combine
cranberry-apple juice, lemon juice, and cinnamon
sticks. Bring to boiling; reduce heat. Simmer,
uncovered, for 10 minutes. Remove the cinnamon
sticks; discard. Gently stir roasted fruits and
their juices into mixture in saucepan. Spoon
roasted fruit soup into 6 individual bowls.
Makes 6 servings.

Cider-Braised Pork Roast

1-1 1/2-to 2-lb. boneless porkshoulder roast
2 Tbsp. cooking oil
1 1/4 cups apple cider or apple juice
1 medium onion, chopped (1/2 cup)
1/2 tsp. salt
2 medium cooking apples, such as Granny Smith or
Jonathan, cored and cut into wedges
1 6-oz. pkg. dried apricot halves
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
Fresh thyme sprigs (optional)

Trim fat from meat. In a 4-quart Dutch oven
brown meat on all sides in hot oil. Drain off
fat. Add apple cider, onion, and salt to Dutch
oven. Bring to boiling; reduce heat. Cover and
simmer for 45 minutes.
Add apples, apricots, cardamom, and cinnamon.
Bring to boiling. Reduce heat; cover and simmer
about 10 minutes more or until meat and fruit
are tender. Use a slotted spoon to transfer
meat, apples, and apricots to a serving platter,
reserving juices in pot. Keep meat and fruit
warm.
For cider sauce, boil remaining juices gently,
about 5 to 7 minutes, or until reduced to 1/2
cup. Spoon sauce over meat and fruit. Garnish
with fresh thyme, if desired.
Makes 6 servings.




Please add any Fall Meals that You and Your Family enjoy.

Pheadra(Coleus Addict)