Great fall recipes...

[Evelynn]

Since its my all-time-favorite time of year I thought I would start a thread where you can post some good "warm your heart" fall/winter recipes.

Main dishes, appetizers, drinks, cookies, cakes, whatever you''ve got!

I''ll start, these cookies are my FAVORITE! They get rave reviews every time. They are so moist and fluffy that they are almost like little cakes...



Spiced Pimpkin Cookies
makes approx 42 small cookies

Ingredients:
1 cup shortening
1 cup sugar
1 cup canned pumpkin (NOT pumpkin pie filling!)
1 egg
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 recipe Cookie Glaze (see recipe below)
Chopped nuts (optional)
Cinnamon for dusting (optional)

In an extra-large bowl, beat together shortening and sugar with an electric mixer on medium speed until fluffy. Add pumpkin and egg; beat until combined, making sure to scrape sides of bowl.

In medium bowl, combine flour, pumpkin pie spice, baking powder, and baking soda. Beat into the pumpkin mixture until combined and even consistensy throughout.

Spoon by rounded teaspoonfuls onto ungreased baking sheets. (Cookies won''t spread much, if at all.) Bake in a 375 degree oven for 8 to 10 minutes or until the tops seem firm. (Don''t underbake as middle will be smooshy.) Remove and cool on wire racks.

Spread Cookie Glaze over the cooled cookies. Sprinkle with the chopped nuts and or cinnamon, if you like. Makes 42 to 48 cookies, depending on sizes. Note: if planning on storing cookies, make frosting and frost before serving/gifting.

Cookie Glaze: In a medium saucepan, combine 1/2 cup packed brown sugar, 3 tablespoons butter or margarine, and 1 tablespoon milk. Heat over medium heat until butter melts and most of sugar is dissolved, stirring occasionally. Remove from heat. Stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. (If frosting becomes too thick, stir in a few drops of hot water.) Makes 3/4 cup. Note: You want to make sure the brown sugar is mostly dissolved otherwise you end up with a slightly grainy frosting, it will still taste alright,it will just be a little crunchy.

Really, I love these, and they are a great icebreaker for new neighbors, or a good excuse to see old ones!

 

[Linda W]

OK Evelynn, those sound delicious and I am supposed to be watching my weight!!!! ha ha ha

Linda

 

[Evelynn]

Mmmmmm! I just made a batch last night....

Linda W, don't you know that all sweets eaten between noon on friday's and midnight on sunday's are ALL fat/calorie free??

ETA: those are on a dessert sized plate, and they are "2-3 biter" size. I just realized now that they look monster-sized!

 

[Linda W]

UUUUUUUUUUUUUUUUUUUUG, now why did you have to show that picture!!!!!!!!! ha ha ha.

 

[door knob solitaire]

Evelynn...those cookies are everywhere!!!! They are following me from one thread to another...STOP IT!!

DKS

PS... I just realized the way you spelled the name of your cookies...PIMP kin. he heh hehhheeeee. Which makes them Pimp- o- liscious!!!

 

[Evelynn]

OMG! I did???!!??!

lol!!

So sorry to tease you, if you were my neighbor, I''d send some over!

 

[Linda W]

Evelynn,

Been meaning to tell you. LOVE your Avatar. Yes, your doggie looks like a horse in the picture, ha ha ha. Tooooooooo cute.

Linda

 

[Evelynn]

Linda W (which coincidentally is the name and last initial of my MIL!)

LOL, you aren't the first to say that about my horsedog! She's a lab/husky mix and looks like a grab bag of things! She really has ears, they are just hiding! I cannot figure out how to resize my photos correctly so that her poor head isn't all smooshed! Poor horsedog...

 

[Linda W]

She looks darling just the way she is in the picture.

Gee, I hope you like your MIL ha ha ha

Linda

 

[Evelynn]

Love her dearly!

Really!

 

[Linda W]

That is good to hear, you are lucky to have a nice one.

Linda

 

[Skippy123]

Hey Evenlynn here is my recipe!


I have one to add which is sooooo yummy but super bad!!! I use to make these often when i was younger. My friend who is an aerobics insturctor gave me her family recipe after loving these!!!

This is my favorite recipe EVER!!!
Works best with a Kitchen Aide; otherwise it is truely a chore.

Danish Butter Rolls (time: 3 hrs)

5-5 1/2 cups flour
1/3 cup sugar
1 tsp. Salt
2 pkg. Yeast
1 cup milk
3/4 cup butter
2 eggs
1 tsp Vanilla
put aside another 1/4 cup butter softened to later put on dough when
rolled
out
Preserves (your favorite on danishes)

Filling:
1/4 cup brown sugar
1 tsp. Cinnamon
1/4 cup chopped pecans
1/2 cup softened butter

Frosting:
Butter
Powder sugar
milk * Mix more powder suger and butter and just a little
milk
until the right drizzling consistance.

In Bowl 1. warm milk and 3/4 cup butter together. Dissolve 1 pkg
yeast in
warmed milk mixture.

In Bowl 2. (preferable kitchen aid bowl) Combine 2 cups flour, sugar,
salt,
and the other pkg yeast. Set Aside.
In Bowl 1 add eggs and vanilla. Then add this mixture to bowl 2. Beat
for
3 minutes, then slowly add the rest of the left over flour to bowl 2.
Form
a stiff dough. Then Knead for 3 minutes. Cover. Let stand until
double
(about 45 mins). Meanwhile, prepare filling. Combine the filling
ingredants together and cover with saran wrap so it doesn''t dry out.
Roll out dough to a 24x12 inch rectangle. Spread with soft butter.
Sprinkle
on filling. Roll up. Cut into 1 inch slices. Place cut-side down on
well-greased cookie sheet, 3-4 inches apart. Flatten to 1/2 inch
thickness.
Make a depression in center of each roll and fill with 1 tsp of
preserves.
Cover, let rise in warm place 30-45 mins.
Note: I do half the dough at a time because only 1 cookie sheet will
fit in
the oven at a time. I keep the other half of the dough in the
refrigerator
until ready -- this way it won''t over-rise.

Bake at 375 for 10-12 minutes. DO NOT OVERBAKE. Let cool. Drizzle
with
powdered sugar/milk/butter frosting mixture.

They are yummy!!!

 

[Rock Candy]

Evelynn, Fall is MY favorite time of year as well. I love anything pumpkin and will have to give those a try. They look delish!!!

Skip, YUM those sound soooo good. I love working with yeast dough, too - I make homemade pizza just about every week!

Ok, now I''m hungry!!!

 

[Skippy123]

Date: 10/12/2007 10:51:49 PM
Author: Rock Candy
Evelynn, Fall is MY favorite time of year as well. I love anything pumpkin and will have to give those a try. They look delish!!!

Skip, YUM those sound soooo good. I love working with yeast dough, too - I make homemade pizza just about every week!

Ok, now I''m hungry!!!

Yay, me too Rock Candy!!! Hubby nick named me the pizza queen. It isn''t hard either once you get the hang of it!

 

[Ellen]

Those pimpkin cookies look and sound delish!




One of my all time faves.


Baked Potato Soup

2/3 c. butter (real), (5 1/3 tbsp. = 1/3 c.)
2/3 c. all purpose flour
7 c. milk (I use 2%)
4 med.-lrg. baking potatoes, cooked, peeled, cubed
4 green onions, sliced
12 strips bacon, cooked and crumbled
1 1/4 c. shredded cheddar cheese
1 c. sour cream
1 tsp. salt
1/2 tsp. pepper

Melt butter in large pot. Stir in flour til smooth. Gradually add milk (I warm it first to speed cooking), stir til thickened. Add pot., onion, bacon, salt and pepper. Bring to a boil, reduce heat and simmer 10 min., stirring occassionally. Add remaining ingredients and stir til hot.

Not as good left over. Can be halved easily.

Serves 8-10. (2 1/2 quarts)

 

[Skippy123]

Date: 10/13/2007 6:15:00 PM
Author: Ellen
One of my all time faves.


Baked Potato Soup

2/3 c. butter (real), (5 1/3 tbsp. = 1/3 c.)
2/3 c. all purpose flour
7 c. milk (I use 2%)
4 med.-lrg. baking potatoes, cooked, peeled, cubed
4 green onions, sliced
12 strips bacon, cooked and crumbled
1 1/4 c. shredded cheddar cheese
1 c. sour cream
1 tsp. salt
1/2 tsp. pepper

Melt butter in large pot. Stir in flour til smooth. Gradually add milk (I warm it first to speed cooking), stir til thickened. Add pot., onion, bacon, salt and pepper. Bring to a boil, reduce heat and simmer 10 min., stirring occassionally. Add remaining ingredients and stir til hot.

Not as good left over. Can be halved easily.

Serves 8-10. (2 1/2 quarts)

I am coming to your house for dinner!

Thankies; I will make it for a special occasion!

 

[AmberGretchen]

OK, if you have an ice cream maker, this is super-easy and a HUGE hit wherever I''ve taken it:

Pumpkin Ice Cream

Ingredients for
Sweet Cream Base:
2 cup Heavy Cream
1 cup Milk
2 Eggs
3/4 cup Sugar

Sweet Cream Base Directions:

1. Whisk eggs in mixing bowl.
2. Whisk in the sugar, a little at a time until completely blended.
3. Whisk in cream.
4. Whisk in milk.

Ingredients for
Ice Cream
Sweet Cream Base
1 cup Canned Pumpkin
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Making Ice Cream:

1. Pour 1/2 of Sweet cream base into a second bowl.
2. Mix in the pumpkin thoroughly.
3. Stir in cinnamon and nutmeg.
4. Add remaining Sweet Cream Base.
5. Place mixture into ice cream maker. Follow the manufacturer''s instructions and freeze.

 

[AmberGretchen]

Oh, and for those of you making pizzas - this combination of toppings may just be the yummiest I''ve ever tasted:

oven-roasted butternut squash - roast 3/4" (approx.) cubes in the oven with a tiny bit of olive oil and some salt and pepper until soft and sweet (about 30 minutes at 375 or so - the squash should carmelize in the oven)

carmelized onions - thinly sliced sweet white or yellow onions, sauteed in a Tbs or two of butter, with salt, until softened and nicely browned, then add a couple of Tbs of brown sugar and let carmelize (all over low heat)

LIGHT sprinkling of crumbled blue cheese (like only a couple of Tbs for a whole pizza) plus a light sprinkling of shredded mozzarella or fontina or similar...

YUM!!

 

[Mara]

the mention of pumpkin in the other thread in hangout got me motivated to make this recipe, which i found on yahoo! food a few weeks ago and have been thinking about ever since! i pretty much don't make anything unhealthy for us anymore, even sweets...so i adapted the original recipe of course! and it's YUMMY. i am so excited about it as i love eating things like pumpkin and banana bread but it's quite hard to buy bakery goods that are actually healthy. so making them myself is awesome.

Chocolate Chip Pumpkin Bread

2c white wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3 egg whites
1 1/3c mashed pumpkin
1c splenda granulated for baking (not sugar splenda blend though you can use that instead for a bit more cals but more real sugar)
1/4c splenda brown sugar blend
3/4c fat free milk
1/2c unsweetened applesauce
1/2c crude wheat bran (you can omit it most likely, i just wanted extra fiber for relatively little cals)
4 tbps semi sweet baking mini chocolate morsel chips

1747 cals total: 11 slices (though you could cut into 12, my 11 are quite fat slices!!)

Nutritionals per slice:
159 cals, 2.5g fat, 3.1g fiber, 31g carbs, 4.3g protein, 9.5g sugar, 125g potassium, 136g sodium

Grease 9x5 baking pan with olive oil or pam or whatever your choice of spray is. Heat oven to 350. Mix all dry items into one bowl and mix the wet items into another. Fold the wet into the dry and add chocolate chips in. Pour into greased pan. Bake at 350 for ~1 hour (I had to bake another 10 min actually) or til toothpick comes out pretty clean. Let cool for 10-20 minutes, then pop out and slice. The bread will be really very moist...if you want it less moist you can adapt for less milk and applesauce a bit. It sets better in the fridge if you leave it in there for a few hours and it will be more firm than as moist as when it comes out warm. Enjoy!!

if you are not into the more healthy version, i found the original on yahoo! food but basically just use regular white flour, regular sugar, regular brown sugar, eggs instead of just egg whites, omit the wheat bran, and use oil instead of applesauce. but where's all the fun in that?? hehee.

 

[monarch64]

Great thread! I love fall foods!

Mara, could you add flaxseed meal to the choc. chip pumpkin bread do you think, or would that be way too much fiber with the pumpkin already in it? I saw a gal on Oprah the other night who added flaxseed meal to all of her kids'' food for extra fiber (she was a big fan of pureeing veggies to disguise them in everyday fun foods so the kids got their vegetable servings), and I was thinking I need to start adding fiber here and there as well.

I love to make mulled cider in the crockpot this time of year or when it starts getting cooler and "crisp" outside. I actually just get the mulled cider mixes from the coffee/tee aisle in the grocery store and make a huge batch in the 6qt crockpot, then I add orange slices and put a cinnamon stick in each mug for a garnish. If you''re having a party (or just like a nip of something extra on a chilly evening), you can also add a shot of brandy. Delish!

I love acorn squash as well, I just halve the squash and scoop out the seeds, then add about a tablespoon of butter to each half and bake them until the edges start to brown. I like salt and pepper as spices on mine, but I''ve heard of others using brown sugar and cinnamon also.

 

[surfgirl]

I love cooking in the Fall and Winter! I get obsessed with smashed potatoes and invent new ways of spicing them up: roasted garlic, chives and fresh herbs, sour cream, whatever''s around.

Brussel sprouts are another cold weather fav. I like to steam them partially, then finish them off in a pan with extra virgin olive oil, shallots and a little fresh orange juice.

And I love making minestrone soup. I vary it depending on what I feel like putting in but overall I use the vegetarian faux chicken stock in a box (Whole Foods), saute up alot of leeks, carrots, celery, then add the stock, put in a lot of chopped swiss chard, S&P to taste, a handful of whole garlic cloves, and a heel of parmesean cheese (Whole Foods cheese counter has them), and simmer for an hour or two. Let sit for a bit then serve in a big bowl with fresh grated parma or romano, some fresh oregano, and crusty sourdough bread with rosemary. Yum!

 

[Elmorton]

I looooooove cooking with squash in the fall. Recently, I cut up a butternut into 2-3 inch cubes, added brown sugar and butter and popped in the oven for 30 or so mins at 350 - yuuuuuuuuuum. I also like making lasagna using cooked butternut squash, ricotta, marscapone, and alfredo sauce (topped with walnuts and parsley). It''s extremly rich but reaaaaally good. Ooooh, and a great item to make the night before and take for lunch- half an acron squash and then fill it with brown sugar and brown minute rice and some cheese on top, and bake it in a dish with water in the bottom. A new fall favorite: we just made homemade applesauce for the first time (using my rice cooker, of all things). Ohhh, and we have 2 pumpkins waiting to be carved just so we can make pumpkin seeds (salted and with a little bit of bbq seasoning). Mmm, I just love the spice and aromas of fall flavors!

The pumpkin icecream and cookie recipes look amazing, can''t wait to try those out! Anyone have a good recipe for pumpkin cheesecake?

 

[monarch64]

Surfgirl and Elmorton: those dishes sound TDF! As a vegetarian I''m always on the lookout for interesting veggie dishes and those fit the bill PERFECTLY! Those ingreds. are going straight on my shopping list...yummy!

 

[surfgirl]

Oh monarch! I totally forgot you were veg too! Yeah, try to minestrone. But you GOTTA get the parmesean heel and throw it in the pot. It sort of releases its cheesy goodness and gets all gooey. I usually scrape the cheesy bits off it when its done. Delish!

 

[monarch64]

Date: 10/15/2007 1:13:34 AM
Author: surfgirl
Oh monarch! I totally forgot you were veg too! Yeah, try to minestrone. But you GOTTA get the parmesean heel and throw it in the pot. It sort of releases its cheesy goodness and gets all gooey. I usually scrape the cheesy bits off it when its done. Delish!

Yup, I'm veg! Love me some cheese, though...and my omniverous hubby would love this minestrone as well...the nearest WholeFoods is about 25 minutes away but I will make it a point to get over there soon and get the parm heel, sounds soooo good. He loves making things in the crockpot too, so maybe I will get to WF tomorrow and get the cheese and other ingreds and we can make this together for a nice weeknight meal to come home to after work! Thanks again for posting this recipe!

Elmorton, would you mind posting the recipe for your lasagna? I love lasagna and so does DH but the veggie one I make is getting a bit tired so I need a new spin. Yours sounds fantastic (a little fattening, but hey, ya gotta live a little). Where do you find marscarpone cheese? We live just outside Chicago so I'm sure I can find it but I haven't seen it in the "regular" grocery chains. I know you use it in tiramisu but I've never made anything with marsc. before so just curious as to where I would get it. The walnuts and alfredo, etc. also sound delicious, I'm excited to try your recipe!

 

[Evelynn]

Hi Ladies!

Great recipes! Keep ''em coming!

PS: Skippy, my IL''s are coming for the weekend this coming Friday and I am excited to try your rolls!

Hubby is excited too since he gets to have my trial ones this week!

 

[eks6426]

PASTA WITH ROASTED BUTTERNUT SQUASH AND SHALLOTS

3 cups (1 inch) cubed peeled butternut squash
1 Tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled & halved lengthwise (about 1/2 lb.)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 oz. uncooked fettuccine
1/4 cup (1 oz.) grated fresh Parmesan cheese

Preheat oven to 475 degrees.

Combine squash, sugar, 2 1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475 degrees for 20 minutes or until tender, stirring occasionally. Stir in sage. (Precooking the squash in the microwave cuts down on the baking time).

While squash mixture bakes, cook pasta according to pkg directions, omitting salt & fat. Drain. Place cooked pasta in bowl. Add 2 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese. 4 servings.

*Sweet potatoes may be substituted for the squash

** Adding ½ cup or so of apple juice or some other liquid will help make a sauce.

 

[Skippy123]

Date: 10/15/2007 1:20:51 AM
Author: Evelynn
Hi Ladies!

Great recipes! Keep ''em coming!

PS: Skippy, my IL''s are coming for the weekend this coming Friday and I am excited to try your rolls!

Hubby is excited too since he gets to have my trial ones this week!

Yippee, I am excited for you to try them too! You will need to keep me posted. My sister made them the other day because she was hosting a party and she promised me 2 rolls. I was happy to reap the benefits. hehee
I would make them more often but I need to drop a few lbs so I live through you all vicariously

 

[door knob solitaire]

Just saw this link on MSN...it has the cutest candy corn cookies, and a cake that looks divine...chocolate pumpkin something. Orange icing. Really creative looking ideas for mini cakes and cupcakes...oh take a look!!

DKS

http://lifestyle.msn.com/foodandentertaining/recipes/staticslideshowcl.aspx?cp-documentid=5520419&GT1=10517

 

[ellaila]

Just came back from Trader Joe''s where they had samples of a homemade pumpkin lasagna - it was so good!! We''re making it for dinner tonight

I like it because there''s no prep work ahead of time (other than grating parm cheese, but you could use the storebought grated or shredded stuff too) -- no chopping, no sauteeing, no nothing. Here''s the recipe:

Ingredients:

2 cans TJ''s organic pumpkin (obviously the recipe calls for all TJ''s brand stuff)
1 box TJ''s no boil lasagna noodles
1 jar TJs'' three-cheese pasta sauce
1 8 oz. bag shredded mozzerella
1 cup grated parmesan
2 eggs or egg equivalent
Optional ingredients: 2 cloves minced fresh garlic, garlic powder, salt and pepper to taste

Directions:

Preheat oven to 375.

Mix together the pumpkin and eggs and 3/4 c of the grated parm. Spray 8x8 baking dish with cooking spray. Spread a thin layer of pasta sauce on the bottom of the dish, place a layer of lasagna noodles on top (the guy there recommended soaking them first in hot water for no more than five minutes), spread 1/3 of pumpkin mix over the noodles, top with sauce and sprinkle with mozzerrella. Repeat layers to fill pan, ending with a layer of noodles topped with sauce and mozz. Sprinkle top with remaining 1/4 c of parmesan cheese. Cover with foil and bake for 20 minutes. Remove foil and continue baking until edges are bubbly and top is golden.

I hope it''s as good when we make it as it was in the store!