Fall Harvest Recipes Anyone?

I thought maybe we could share some recipes as some of us have an abundance of veggies this year.
I have several things that I bake in the fall using apples, squash, ect...so I thought i'd share one or two.

Apple-Pear Coffee Cake
Bake at 350 for 35-40 mins. in a greased 13X9 pan.

1/2 cup of soft butter
1 cup sugar
1 teaspoon vanilla
2 cups flour
3 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt (i skip it)
1 cup sour cream
1 1/4 cups pf peeled chopped apple
1/2 cup of peeled chopped pear

Topping:
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons cold butter
1/2 cup chopped peacans

Cream butter & sugar together.
Add vanilla & eggs, beat well
Combine flour and all other dry ingredients together.
Slowly add to cream mixture, alternating with the sour cream.
Fold in apples & pears, pour into pan.

In small bowl combine B.sugar, cinnamon...cut in butter till coarse. Stir in nuts and then sprinkle over top of batter. Bake and enjoy!!

This message was edited Oct 17, 2008 11:31 AM

Squash Cookies
4 cups of flour
2 cups of sugar
2 teaspoons of baking powder
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 1/2 cups of crisco
1 1/2 cups of squash (cooked & mashed...I use butternut)
2 eggs
2 teaspoons of vanilla

Mix all ingredients and drop onto cookie sheet 2" apart. Bake at 350 for 10-12 minutes.

Frost with:
1/2 cup Brown sugar
1/2 cup butter
4cups confectionars sugar
4 tabl. of milk
2 teasp. of vanilla

I use this topping for any fruit pies(no top crust to fool you into thinking apple pie is thicker than it is)
I also stuff it into baked apples holes, and as a topping for mixed fruit cobbler.
1 cup whirrled Ginger Snaps( the Nabisco ones or Archway are good)
1/2 teasp cinnamon
1/2 cup oatmeal or flour
3/4 cup sugar or Splenda sugar combo
whirrl it in food processor
add: 1 scant cup cold butter and process until it looks like corn meal.
This makes enough for two pies and a few baked apples.

EGGPLANT GRATINE
EGGPLANT GRATINE

GOOD OLIVE OIL
¾ POUND EGGPLANT UNPEELED SLICED 1’2 “ thick1/4 cup Ricotta cheese
1 extra large egg
¼ CUP HALF AND HALF
½ CUP + 2 TABLSPOONS FRESH PARMESAN CHEESE GRATED
KOSHER SALT BLACK PEPPER
½ CUP BOTTLED GOOD MARINARA SAUCE (I have used fresh tomatoes and basil)

PREHEAT OVEN 400*
HEAT ABOUT 1/8 INCH OLIVE OIL IN VERY LARGE FRYPAN OVER MED.HEAT
WHEN OIL IS HOT AND ALMOST SMOKING,ADD SEVERAL SLICES EGGPLANT AND COOK UNTIL EVENLY BROWNED ON BOTH SIDES
TRANSFER COOKED EGGPLANT SLICES TO PAPERTOWLES AND DRAIN.
CONTINUE WITH REMAINDER OF EGGPLANT UNTIL ALL ARE DONE.
MEANWHILE IN A SMALL BOWL MIX RICOTTA,HALF AND HALF ¼ CUP PARMESAN CHEESE
SALT AND PEPPER

IN A LOW BAKING DISH OR TWO GRATIN DISHES ,LAYER THE EGGPLANT AND PARMESAN CHEESE MIXTURE
TOP WITH MARINARA SAUCE AND REMAINDER PARMESAN
PLACE IN OVEN FOR 25-30 MINS

I have been making this bread for about 15-20 years now, no other recipe I have tried is as moist as this one is. I've never made it with fresh pumpkin...always used "One Pie" brand pumpkin in a can.




My Mom's Famous Pumpkin Bread
3 cups of sugar
2/3 cups of water
1 cup of oil
4 eggs
1 can pumpkin
1 teas. of salt
1 teas. of cinnamon
1 teas. of nutmeg
2 teas. baking soda
3 1/2 cups of flour
1 cup of walnuts

Bake at 350 for 50-60 minutes ~ Make 2 loafs

Jo ann that sound yummy! I love MARINARA sauce!!

You will go nuts when you see how easy this is to prepare and serve.
I buy the medium Eggplants, the really big ones are bitter and the skins are tough.

EGGPLANT and Sausage
EGGPLANT AND SAUSAGE

CUT UP A EGGPLANT INTO BITESIZE PIECES, SAUTEE IN OIL WITH THREE

CLOVES DICED GARLIC, PINCH OF OREGANO AND BASIL,
CHOPPED ONION.
SET ASIDE.

CUT ONE POUND OF ITALIAN SAUSAGE INTO PIECES OR REMOVE FROM CASEINGS AND SAUTEE UNTIL BROWN.
ADD EGPLANT AND GARLIC AND ½ CUP RED WINE OR WHITE IT DOESN’T MATTER. JUST SO ITS WINE.
ADD: ONE LARGE CAN( 22 oz) CHOPPED TOMATOES,FILL CAN WITH WATER ADD BOUILLION CUBE, COVER AND SIMMER ½ HOUR.
SERVE WITH NOODLES OR ALONE AS A HEARTY STEW.
sorry about the font folks,my eyes are bad so I store recipes in large print.


This message was edited Oct 18, 2008 6:20 AM

My son loves Italian Sausages, he can't wait until I try this.

I'm willing to taste-test any of these yummy things! Will they make it through the mail??

lol,,could be messy!

I have a double cake pan that is shaped like a pumpkin and the cake is great

edit -- here is the pan I have

http://www.nordicware.com/store/products/detail/3d-great-pumpkin/2CBECEE4-A2D0-102A-A134-00137233C6B0

This message was edited Oct 17, 2008 10:44 PM

here is that rhubarb punch one from well sweep... sweet but good

I have had this rose geranium punch at well sweep also... i haven't made it myself yet though

you guys are making me hungry!!!!

I love the pan Allison! Too cool..have you made a pumpkin out of it yet??

I posted this over on the Edibles Thread, but it should probably be here, too!

Garlic Potato and Leek Soup

http://davesgarden.com/community/forums/p.php?pid=5686378

Yum! Thanks Willie

I have made that and its great,very filling too.

I did it twice Pixie.... looked and tasted great.... and for a family who normally doesn't like spice cakes... they ate it up

I should have taken a picture of it at the halloween party.... wasn't thinking... my mom called me betty crocker

LOL

"my mom called me betty crocker" LOL My kids call me Martha Stewart because of the flowers & baking.

BTW.should of taken the picture!!

This message was edited Oct 18, 2008 11:18 AM

This is my Volcano Taco Salad that I make for 3-4 growing boys on Sat. night. as their snack. lol

Is that the dip with refried beans and gouachamole?
I love that. This thread is killing me.

taco salad looks yummy... and you just jogged a memory... my mom called me martha stewart on easter this past year.. because of the way I decorated the table and the way the garden looked

I see a few I am going to have to try.
Celeste - what kind of oil do you use in the pumpkin bread?

Anita, just plain old Crisco veggie oil, nothing special. You can also use butter to make the bread instead of oil but it won't be as moist.

This message was edited Oct 19, 2008 6:42 AM

Thanks Celeste- I might try making it this morning.

Good way to warm the house up!!
I'm making Cranberry- Orange Nut muffins.

My Family's Favorite Stuffing

1 lb. Bob Evan's or Jimmy Dean Sage Sausage
1 large onion
3 stalks of celery
1 (14 oz) PKG. of cubed stuffing
1 teasp. of poultry seasoning
2 1/2 cups of chicken broth
1/2 cup melted butter

In lg. skillet over medium heat crumble sausage. Add onion & celery, cook until sausage is brown. Drain grease if needed.
In a 13 X 9 dish place dry cubed stuffing. Add sausage and sprinkle with poultry seasoning. Pour broth & melted butter over top and toss. Cover and bake at 350 for 45 minutes.

Mmmmmm yes! and it HAS to be the Sage Sausage!

Exactly Willie!

I like 'drain grease if needed'!!

Do I have to remove the P trap? Or can I just suss it out?

OK no recipe for this..DSonIL just dropped 20 lobster's on my doorstep. $2.50 a lb. couldn't say NO!!!!!!

Since I am not one for seafood, I have no experience in cooking it

Sounds like a bisque to me! Though, isn't it best boiled and buttered?

Boiling water now.....

Jo Anne the Taco Salad has refried beans and ground beef, but no gouachamole. I'm sure you can put what ever you want in it though~

Oh My!!!

You Mainers are so lucky.
I am jealous. That looks like a fantastic feast.

I copied that stuffing one Pixie... thanks!