Should We Start Posting Autumn Recipes?

Here's one I posted on LIW last fall:

Apple Cupcakes

Makes 24

Cupcakes:
1 box white cake mix
1 cup apple juice from frozen concentrate (save 1 1/2 Tbsp of the concentrate, undiluted, for icing)
1/4 cup unsweetened applesauce
1 Golden Delicious apple, peeled, cored and coarsely grated
1 large egg
2 large egg whites

Icing:
1 brick (8 oz) 1/3-less-fat cream cheese, softened
1 1/2 Tbsp frozen apple juice concentrate, thawed
1 box (16 oz) confectioners' sugar

For Decoration:
Brown, green, red and yellow gel or paste food colors; marzipan. in 7-oz rolls or 8-oz cans
(Gel and paste colors and small leaf cookie cutters are sold at craft stores and are also available from Wilton.com)

1. Heat oven to 350 degrees F. You'll need 24 muffin cups lined with paper or foil cups.

2. Cupcakes: Combine cupcake ingredients in a large bowl. Beat with a mixer on low speed until ingredients are moistened. Increase speed to medium and beat 2 minutes, until batter is smooth.

3. Fill muffin cups with a scant 1/4 cup batter. Bake 22 minutes or until a pick inserted in the center comees out clean. Cool in pan on a rack.

4. Icing: Beat cream cheese and apple juice concentrate with a mixer just until smooth. Beat in confectioners' sugar on low speed to mix; increase speed to medium and beat until well blended, about 1 minute more (icing will be soft).

5. Decorate: Divide frosting into thirds. Tint each to desired shade with brown, green, red and yellow food coloring. Spread frosting on cupcakes. Store cupcakes in refrigerator.

Apples: Tint pieces of marzipan brown, green and yellow. Form the green and yellow marzipan into apple shapes. Form brown marzipan into apple stems; press into tops of apples. For red blush on yellow apples, dilute red food coloring with water. Apply with a very small, clean artist's brush; let dry.

Acorns: Tint pieces of marzipan light and dark brown. Form a dark brown marzipan into acorn shapes, and light brown into caps and stems. Use the back of a small knife to make cross-hatching on caps.

Leaves: Work brown, green and yellow food coloring into chunks of marzipan. Roll out between sheets of waxed paper to 1/8-in thickness. Cut leaf shapes with small leaf cookie cutters. Use back of a small knife to mark leaf veins.

Image Attachment(s):

Re: Should We Start Posting Autumn Recipes?

Yum!! These sound soooo good! I have to remember to make these around halloween/thanksgiving!

Re: Should We Start Posting Autumn Recipes?

these look great!

Re: Should We Start Posting Autumn Recipes?

I make this every year at Thanksgiving. I have to always make extra because everyone goes crazy of it. What I LOVE about this, is how the house smells when I'm cooking it. I usually subsitute the chicken broth for vegitable broth though.

4 loaves cornbread,
2 medium red onions, cut into 1-inch pieces
6 shallots (about 1/2 pound), cut lengthwise into sixths
5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces
3 celery ribs, chopped
1 cup packed fresh flat-leafed parsley leaves, chopped
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1 stick unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups chicken broth

Preheat oven to 325 degrees.
Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes.

In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.

If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.

In a large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).


I just make the cornbread for a mix.

Re: Should We Start Posting Autumn Recipes?

Pumpkin Coffee Cake


TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

CAKE:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1/2 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

DIRECTIONS
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

Message edited 10/12/2008 3:09:09 PM.

Re: Should We Start Posting Autumn Recipes?

OOOO Love the pumpkin coffee cake recipe. I will have to make that soon. Thanks

Re: Should We Start Posting Autumn Recipes?

Image Attachment(s):

Re: Should We Start Posting Autumn Recipes?

"Pumpkin Pie" Pumpkin Seeds

INGREDIENTS
1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil


DIRECTIONS
Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Message edited 10/12/2008 3:08:47 PM.

Re: Should We Start Posting Autumn Recipes?

Re: Should We Start Posting Autumn Recipes?

Re: Should We Start Posting Autumn Recipes?

Bump i want more recipes

Re: Should We Start Posting Autumn Recipes?

Posted by chrisnjoe8108

Bump i want more recipes

Re: Should We Start Posting Autumn Recipes?

I cant wait to try this:

Hazelnut White Chocolate Pumpkin cheesecake

RECIPE INGREDIENTS:
Crust:
3/4 cup vanilla-wafer crumbs
1/2 cup ground hazelnuts
3 tablespoons sugar
3 tablespoons butter, melted
Cheesecake filling:
3 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1 cup canned pumpkin
4 eggs
1 cup coarsely chopped white chocolate
1/4 cup chopped hazelnuts (toasted, if you like)
1. Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.

2. In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.

3. Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.

Re: Should We Start Posting Autumn Recipes?

Spiced Carrot Cake

2 cups dark brown sugar
4 eggs
2 cups flour
2 tsp baking soda
2 tsp cinnamon
3/4 tsp salt
1 1/2 vegetable oil
2 cups coarsely grated carrots
1 cup chopped walnuts
Cream Cheese Frosting

Heat oven to 350 degrees. Grease and flour two nine-inch round pans. Ina large mixing bowl, beat brown sugar and eggs. In a different bowl, combine flour, soda, cinnamon, and salt; add to egg mixture alternately with oil, begining and ending with flour.

Fold in carrots and walnuts. Pour batter into pans, dividing evenly.

Bake at 350 degrees for 35 - 40 minutes. Cool 10 minutes in pans, then turn out onto rack to finish cooling. Frost and garnish with walnuts.

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Re: Should We Start Posting Autumn Recipes?

Double Layer Pumpkin Cheesecake

2 (8oz) pkgs cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs
1 (9-in) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup whipped topping

Preheat oven to 325 degrees

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over batter in the crust.

Bake in preheated oven for 35 - 40 minutes or until center is almost set. Allow to cool, then refrigerate for at least 3 hours. Cover with whipped topping before serving.

Re: Should We Start Posting Autumn Recipes?

Cream of Pumpkin Soup With Cinnamon Croutons

3 Tbsp butter, softened
1 Tbsp brown sugar
1/4 tsp ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 Tbsp butter, melted
2(14 oz) cans chicken broth
1(15oz) can pumpkin puree
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp black pepper
1 cup heavy cream

Preheat oven to 400 degrees F. Combine butter, brown sugar and cinnamon. Spread butter mixture evenly over one side of each slice of bread. Place bread, buttered side up, on a baking sheet. Bake 8-10 minutes or until bread is crisp and topping is bubbly. Cut each slice into 8 small triangles or squares.

Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover. Reduce heat and simmer 15 minutes.

Transfer broth mixture into a blender or food processor. Process until smooth.

Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, cinnamon, ginger and pepper; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes, stirring occasionally.

Stir in cream and heat through. Don not boil. Ladle into individual soup bowls. Top with cinnamon croutons.

Re: Should We Start Posting Autumn Recipes?

Pumpkin Pancakes

2 cups all-purpose flour
3 tbsp brown sugar
2 tsp baing powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tbsp vegetable oil
2 tbsp vinegar (I've never actually put it in, lol)

In a separate bowl, mix milk, pumpkin, egg, oil and vinegar. In another bowl, combine flour, brown sugar, baking powder, baking soda, spices and salt. Stir into pumpkin mixture, just enough to combine.

Cook pancakes as usual.

Re: Should We Start Posting Autumn Recipes?

Pumpkin Waffles

1 1/2 cups flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cloves
1 pinch salt
2 eggs
1/4 cup packed brown sugar
1 cup pumpkin puree
1 2/3 cups milk
4 tbsp butter, melted and cooled

Mix dry ingredients in a large bowl.

Mix wet ingredients in a separate bowl, beat well.

Gently fold in flour mixture.

Follow directions on your waffle iron.

Re: Should We Start Posting Autumn Recipes?

Peanut Butter Pecan Pie

1 unbaked pie crust for a 9-inch pie
1/4 cup light corn syrup
1/2 cup creamy peanut butter
3 eggs
3/4 cup sugar
1 tsp vanilla extract
3/4 cup coarsely chopped pecans
1/2 cup coarsely chopped peanuts

Heat oven to 350 degrees

Fit pastry into pie plate. Decoratively flute edge. Set aside.

In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in sugar and vanilla, then stir in pecans and peanuts. Pour into pie crust.

Bake at 350 degrees for 50 minutes or until browned and center is set. Cool completely on a wire rack at room temperature. Slice and serve.

Re: Should We Start Posting Autumn Recipes?

Mini baked pumpkins

1 small sugar pumpkin {1 for each person}
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
pinch of salt
Nutmeg - optional


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon {and numeg and salt, if desired}. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 45 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

Message edited 10/12/2008 4:23:00 PM.

Re: Should We Start Posting Autumn Recipes?

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons vegetable oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (14.5 ounce) can whole peeled tomatoes, chopped
2 tablespoons beef bouillon granules
1 sugar pumpkin



DIRECTIONS
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
Preheat oven to 325 degrees F (165 degrees C).
Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

Re: Should We Start Posting Autumn Recipes?

this is always a hit! I like to serve it with graham crackers and apple wedges

Pumpkin Dip

Ingredients

-1 (16 ounce) container frozen whipped topping, thawed
-1 (5 ounce) package instant vanilla pudding mix
-1 (15 ounce) can solid pack pumpkin
-1 teaspoon pumpkin pie spice

Directions
-In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Re: Should We Start Posting Autumn Recipes?

Re: Should We Start Posting Autumn Recipes?

Re: Should We Start Posting Autumn Recipes?