5 Favourite Fall Recipes

  • Downhome Magazine
  • Posted: Nov 02, 2010 4:07 PM
Apple dumplings

This autumn, why not host a "harvest buffet?" Assemble tables and chairs outside on your patio or in your backyard (weather permitting, of course!). Decorate the table with colourful leaves and acorns to really set the theme. Invite friends and ask each guest to prepare a seasonal dish. Here are some examples of some scrumptious fall recipes you can make to help set the theme.

Apple Dumplings
1 1/2 cups sugar
1 1/2 cups water
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp red food colouring
2 tbsp butter
2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup shortening
1/2 cup milk
6 med. apples, pared and cored

Combine sugar, water, spices and food colouring; bring to a boil and add butter. Cool. Sift dry ingredients together. Cut in shortening until mixture resembles coarse meal. Add milk and stir just until flour is moistened. Roll on lightly floured board into rectangle about 18x12x1/4 inches. Cut into 6-inch squares. Place a whole apple in each square. Sprinkle generously with sugar. Dot with butter. Moisten edges of squares. Fold in corners to centre and pinch edges together. Place 1 inch apart in baking dish. Pour syrup over dumplings. Bake at 375°F for 35 min. or until apples are tender. Serve with cream.

Spicy Pumpkin Bisque
1 large onion, chopped
2 cloves garlic, chopped
1 tbsp butter
1 (16-oz.) can pumpkin puree
4 cups chicken stock
1 1/2 tsp dried, ground small red chilies
1/2 tsp pepper
1/4 tsp ground allspice
1/2 tsp sugar
1/4 cup dry sherry
1 cup half-and-half
Grated nutmeg

Saute onion and garlic in butter until soft and transparent. Add pumpkin, chicken stock, chilies, pepper, allspice, sugar, and sherry. Bring to a boil, reduce heat and cover. Simmer for 30 min. Place mixture in a blender and puree till smooth. Return soup to pot; add half-and-half and simmer until heated through. Garnish with nutmeg and serve.

Pumpkin Butter
10 cups raw pumpkin
2 lemons
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
3/4 tsp salt
2 1/2 lbs brown sugar
1 cup water

Peel pumpkin and grind in food chopper. Extract juice from lemons; add to pumpkin along with spices, salt and sugar. Let stand overnight. Then add water and boil gently until pumpkin is clear and the mixture is thick. Pour into sterilized jars and seal while hot. Spread on fresh, warm buns.

Stuffed Baked Squash
2 acorn squash
2 cups chopped ham
1 cup crushed pineapple
2 tbsp brown sugar

Wash squash and split them in half lengthwise. Clean out and wash seed cavity. Place cut side down on a baking sheet and bake at 350°F for 30-40 min. Remove from oven. Turn cut side up. Mix ham, pineapple and brown sugar. Place equal portions of the mixture in squash halves. Return to oven and bake 25-30 min. longer, or until squash is tender.

Apple Cinnamon Streusal Coffee Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla
3/4 cup milk

Streusal Topping:
1/3 cup brown sugar
2 tbsp chopped walnuts or pecans
1 tbsp cinnamon
3 apples, peeled, cored and thinly sliced

Sift flour with baking powder. Reserve. Cream butter until light. Beat in sugar gradually. Add eggs one at a time, beating well after each addition. Stir in vanilla. Stir in flour mixture alternately with milk, beginning and ending with flour. Combine brown sugar with nuts and cinnamon. Spread half the batter in a buttered 8-inch square baking dish. Arrange half the apple slices on top. Sprinkle with half the brown sugar/cinnamon mixture. Spread with remaining batter. Arrange remaining apple slices in rows on top of cake. Sprinkle with remaining streusal mixture. Bake in a preheated 350°F oven for 40-45 min. Serve from the pan.