Here are some comfy and delicious fall food ideas...just click on the pic to get the recipes. Enjoy! Ciao!
Pumpkin Cheesecake...Mmm...Mmm
http://www.marthastewart.com/recipe/pumpkin-cheesecake
***************************************************************
Try this spin on traditional lasagna...Spinach Ravioli Lasagna
Fresh from the oven Buttermilk Biscuits!!
Yield
Makes 2 dozen
Ingredients
- 1/2 cup cold butter
- 2 1/4 cups self-rising soft-wheat flour
- 1 1/4 cups buttermilk
- Self-rising soft-wheat flour
- 2 tablespoons melted butter
Preparation
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
*Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
Don't forget the Apple Butter :-) This is how Autumn would taste if it had a flavor!
Yield
4 cups (serving size: 1/4 cup)
Ingredients
* 1 cup packed brown sugar
* 1/2 cup honey
* 1/4 cup apple cider
* 1 tablespoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/8 teaspoon ground mace
* 10 medium apples, peeled, cored, and cut into large chunks (about 2 1/2 pounds)
Preparation:
Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.
Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until a pples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return m ixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.
This my friend is what I call "A Warm Blanket" Hot Mulled Cider
Hot Mulled Cider
1 orange, washed
15 whole cloves
2 quarts apple cider
3 whole cinnamon sticks
1. Peel orange and insert cloves into peel.
2. Combine apple cider, orange peel and cinnamon sticks in large stockpot. Remove sections from orange and squeeze any remaining juice from membranes into cider mixture.
3. Simmer slowly on MEDIUM until hot and steamy, about 10 min; do not boil. Remove cinnamon sticks and orange peel.
*A cinnamon stick may be used as a garnish in each cup.
Keep this recipe handy for those cold fall and winter nights and let aroma of the season keep you warm and cozy.
Ciao!
Posts
