Fav Fall Recipes
adAstra started this discussion ·
This just came up in chat--how cool would it to share our favorite fall recipes? Veena, don't forget your cider recipe and applesauce :)
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adAstra started this discussion ·
This just came up in chat--how cool would it to share our favorite fall recipes? Veena, don't forget your cider recipe and applesauce :)
Sign in or create a free account to reply.
Veena ·
I'll dig through my recipes and post later! 🥂
Saphyre ·
I'm making one of my favorite falls recipes on Sunday. It is Beef Daube Provencal. Kind of a fancy stew, but it slow cooks in the oven and melts in your mouth!! Should we just post them here??
Veena ·
Yep, post them on this thread
Saphyre ·
Here goes.... Beef Daube Provencal 2 teaspooons Olive Oil 12 Garlic Cloves, crushed 1 (2-pound) Boneless Chuck Roast, trimmed and cut into 2-inch cubes 1 1/2 teaspoons of Salt, divided 1/2 teaspoon freshly ground Black Pepper, divided 1 cup Red Wine (Syrah is best) 2 cups of chopped Carrot 1 1/2 cups chopped Onion 1/2 cup less-sodium Beef Broth 1 Tablespoon Tomato Paste 1 teaspoon chopped, fresh Rosemary 1 teasppon chopped, fresh Thyme 1 (14.5 oounce) can Diced Tomatoes, undrained (I use Fire Roasted) 1 Bay Leaf 3 Cups hot, cooked Medium Egg Noodles 1) Preheat oven to 350 degrees 2) Heat Olive Oil in small Dutch oven over low heat. Add Garlic to pan; cook for 5 minutes, or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. 3) Increase heat to medium-high. Add Beef to pan. Sprinkle beef with 1/2 teaspoon of Salt and 1/4 teaspoon Black Pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. 4) Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. 5) Add garlic, beef, reamaining 1 teaspoon of salt, remaining 1/4 teasppon of pepper, Carrot, and next 8 ingredients (through Bay Leaf) to pan; bring to a boil. 6) Cover dutch oven and bake in oven at 300 degrees for 2 /12 hours or until beef is tender. 7) Discard Bay Leaf and serve over cooked Noodles Yield: 6 servings (serving size: about 1/4 cup stew and 1/2 cup noodles) Notes: I buy the chuck roast whole, freeze for about 45 minutes and then trim and cut into cubes. I found that the serving size is not very accurate for most appetites. I would say it is closer to 4 servings. If you would like to use a slow cooker, then follow steps 1-5, place in slow cooker and cook on high for about 5 hours. Nutrition info per serving: CALORIES 367 (31% from fat); FAT 12.8 (sat 4.3g, mono 5.8g, poly 0.9g); PROTEIN 29.1g; CARB 33.4g; FIBER 3.9g; CHOL 105mg; IRON 4.3mg; SODIUM 776mg; CALCIUM 76mg
Saphyre ·
Aaahhh! Just realized that I typed in 350 degrees on step number 1. The oven temperature should be 300 degrees as listed in step #6. Sorry!
Veena ·
My moms Apple Cider Makes 2 Gallons 1 gallon apple juice or apple cider. 1 can Frozen Lemonade 3 cups Orange Juice 1/4 cup sugar 4 cups water 6 Whole Cloves 6 Whole All Spice 4 Cinnamon sticks Boil sugar and water for 10 mins. Then add Cloves, All Spice and Cinnamon sticks, Cover and let set for 1 hour. Mix lemonade according to pkg. Combine, lemonade, 3 cups orange juice, apple juice (or apple cider) with spiced sugar water. Mix and enjoy! Serve hot or cold.
Banana bread and zucchini bread are my favorite fall indulgences, and I love these two recipes: http://allrecipes.com/recipe/the-best-banana-bread/ http://allrecipes.com/recipe/moms-zucchini-bread/ If I want an extra treat, I add some chocolate chips to the banana bread, but other than that I follow the recipes as they are :)
Tovah ·
I found recipe that has been a quick survival type cake with my boys when I had one egg left and found a one egg cake. Quick One-Egg Cake 1 1/2 cups cake flour 1/4 teaspoon salt 2 teaspoons baking powder 2/3 cup sugar 1/4 cup (62.5 g) melted butter or margarine 1 egg 1/2 cup (125ml) milk 1/2 tsp vanilla 1. Sift together dry ingredients 2. Stir in cooled butter or margarine 3. Add egg beaten with milk and vanilla. Beat well. 5. Bake in a 350 (180 C) oven for about 1/2 hour
Tovah ·
CARROT CAKE 3 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups grated carrots 2 cups sugar 1 cup salad oil 4 eggs, beaten 1/2 cup (60g) chopped nuts (optional) Cream Cheese Frosting 1. Sift together the flour, baking powder, baking soda, cinnamon and salt. 2.Add the carrots, sugar, oil,eggs and nuts. Addthe sifted ingredients and mix well. 3. Pour into a 9 inch (23cm) square cake pan, well-buttered and floured. 4. Bake in 350 F (180 C) oven for about 1 1/2 hours. Cool and ice with Cream Cheese Frosting. CREAM CHEESE FROSTING 1 tablespoon (20 g) butter or margarine 3 oz (90 g) cream cheese 1 teasoon vanilla 1/8 teaspoon salt 1 cup confectioners' sugar Cream together the butter or margarine, cream cheese, vanilla and salt. Add icing sugar mixture and mix until smooth.
Veena ·
Pumpkin Chocolate Loaf!!! Makes 3 loaves (I have also made it into muffins) 3 1/2 cups Sugar 1 1/4 cups vegetable oil 3 eggs 1 (29oz) can solid packed pumpkin 3 squares (1 oz each) unsweetened chocolate, melted and cooled 1 1/2 teaspoons vanilla extract 3 3/4 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1 1/4 teaspoons baking soda 1 1/4 teaspoons ground cinnamon 1 to 1 1/4 teaspoons ground cloves 1/2 teaspoon ground nutmeg 2 cups semisweet chocolate chips In large bowl, combine sugar and oil. Add eggs: mix well. Stir in the pumpkin, chocolate and vanilla: mix well. Combine dry ingredients: stir into pumpkin mix, until lightly blended. Fold in chips. Transfer to 3 greased 9 in. x 5 in. x 3 in. loaf pans (I like to make them into muffins) Bake at 350 degrees for 55-65 mins or until a toothpick inserted comes out clean. Cool and remove from pan or muffin tins. Wrap and freeze for up to 6 months!
Tovah ·
I found this one too. It's a fun one 😀 Scripture Cake 1 1/2 cups Judges 5:25 3 cups Jeremiah 6:20 6 Jeremiah 17:11 3 1/2 cups 1 Kings 4:22 2 tsp Amos 4:5 A pinch of Matthew 5:13 Several tsp of 2 Chronicles 9:9 1 cup Genesis 24:17 1 Tbs 1 Samuel 14:25 2 cups dried Nahum 3:12 2 cups 1 Samuel 30:12 2 cups silvered or chopped Numbers 17:8 Follow Solomon's advice, Proverbs 23:14 Translates into CONTEMPORARY RECIPE 1 1/2 cups butter 3 cups sugar 6 eggs 3 1/2 cups flour 2 tsp baking powder 1 tsp each ground nutmeg, cloves and cinamon A pinch of salt 1 cup of water 1 Tbs honey 2 cups chopped dried figs 2 cups raisins 2 cups slivered or chopped almonds Cream together butter and sugar. Beat in eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and spices. Alternately add flour and water to butter mixture. Add honey, figs, raisins and almonds. Mix well. Turn into two well greased 9x5x3 inch loaf pans. Bake at 350 degrees F about 60 minutes. Let cake cool for 30 minutes in pans before turning them onto a rack. Makes 2 loaves.
I have a few that I will have to dig up. I have a carrot cake recipe also that is the best I have ever had in my life, I have ruined people on this recipe (I wonder how the two compar Super Secret Carrot Cake Recipe Carrot Cake 2 cups sugar 2 cups flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 4 eggs 1½ cups oil 2 cups shredded carrots 1 cup walnuts 1 can crushed pineapple (soup can), drained well Bake at 350 for 35-40 minutes. Cream Cheese Frosting 8 oz. cream cheese, softened ½ cup butter, softened 1 tsp. vanilla 1 lb. powdered sugar Cream butter, cream cheese, add vanilla. Add sugar gradually and mix well. My friend said she sometimes increases the frosting by 1 1/2 times because she likes lots of frosting. Note: I added a full 20 oz can of crushed pineapple. Also added 1-2 tsp of lemon juice to the frosting (cuts the sweetness and adds tanginess to it). This is better if it is allowed to sit over night in the refrigerator. I used a 9x13 pan.
Zucchini-Pineapple Bread · I will post the original recipe and then my "cleaned up" version of the recipe. I have not ever had this the original way but I am sure that it is just as good. I am in love with this stuff right now. 3 eggs 1 c oil 2 c sugar 2 tsp vanilla 2 c grated peeled zucchini 3 c flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1 c crushed pineapple, drained 1 c chopped nuts 1 c raisins Mix in order given. Pour into 2 greased 5x9x3 loaf pans. Bake at 350 F for 1 hours or tests done (moist). My changes to recipe: 3/4 c egg substitute 3/4 c oil (I used coconut oil once and canola another time) 1-3/4 c sucanat 3 c spelt flour (ground fresh thanks to my vitamix) This recipe reminds me of the infamous carrot cake recipe.
My semi-famous wing sauce recipe will follow. Wings are not wings unless they are deep fried (ask any of the Ohio Rally Clan). If you have an Aldi's near you, they have the best prices. My sauce is usually just by "hand", but I will try to get measurements about equal... ~1 c butter/margarine ~1 c vinegar Good shake or two of crushed red pepper flakes. Heat this til boiling and then about another 5 minutes. Add ~2 c hot sauce and simmer 'til a dark brick red color (usually about 20 minutes). Add 1 16oz bottle of ranch dressing (or more to taste) and heat through. One would think that the ranch would mellow the heat but it acts the opposite. Also, the longer you simmer the crushed pepper flakes the hotter it gets. This sauce has an incredible flavor to it. Now, the way I make this...I get 1 bottle of hot sauce and 1 bottle of ranch dressing from Aldi's. I scoop 2 MOUNDING tablespoons of margarine and then add about the same amount of vinegar. Shake the flakes, boil, add the entire container of hot sauce, simmer, add the entire bottle of ranch. For the wings we typically deep fried frozen wings for about 7 minutes, pull from the oil and let sit for 3-4 minutes then fry again for about 7 minutes.
I have to find my pumpkin fluff recipe. It is a mix of cream cheese and pumpkin and spices that you use as a dip with ginger snaps.
@Chemgoddess - you are a tease!!!! Don't say I need to post, just post it. Now you have me craving pumpkin fluff with no hope of appeasing that craving!!!!
Pumpkin Cookie Dip 8 oz cream cheese 15 oz solid pack pumpkin 3 oz instant vanilla pudding 8 oz cool whip 2 tsp pumpkin pie spice 1 tsp ground cinnamon Using electirc mixer cream cheese until smooth, then add can pumpkin, dry pudding mix, pumpkin pie spice, and ground cinnamon. Mix well, then add the container of cool whip. Best when served with gingersnaps, but can use any hard cookie. Graham crackers are not bad, but the 'snaps win! Found out it is also really good with sugar cookies
I had to find it!!!! Happy now???
Tovah ·
WE CAN'T FORGET OUT PETS DOG /CAT COOKIES (got this out of a magazine that they were giving away at the pet store) 2 Ingredients -1 cup flour or 1 cup wheat germ -1 cup of your favorite quality dog or cat canned food In keeping with the season, we've chosen Fruitables' Pumpkin Digestive Supplement >Preheat oven to 350 degrees F. Lightly grease a baking sheet >Combine the ingredients and mix thoroughly >You can either roll the misture into 1-inch balls or flatten mixture with a rolling pin. >Use a fun animal themed cookie cutters. >Place the balls on greased baking sheet and flatten them with the back of the fork. >Bake for 25-30 minutes >Remove and cool on wire rack. VARIATION For flavour and to ward off fleas, add a touch of garlic puree or powder OR add 2 tablespoons of ground flaxseed for a shiny coat.
Tovah ·
Maybe you will all like the title of this rcepe that when I was about to put it away 😮 SUGAR STRIPS 1/2 cup (125g) unsalted butter 1/3 cup sugar 1 egg 1 cup sifted flour 1/4 teaspoon salt 1 egg yolk 1 teaspoon water 1/2 cup (60 g)ground nuts 1. Cream butter. Add sugar and the egg and beat until light and fluffy. 2. Add flour and salt and mix well. Chill 3. Roll out to a thickness of 1/8 inch (3mm).Trimm edges and place on a cookie sheet uncut. Brush with beated egg yolk mixed with water. Sprinkle with a little sugar and nuts. 4. Bake in a 350 F (180 C) oven for 15 minutes. Cut into 3/4 x 2 1/2 inch Makes 7 dozens
I really enjoy this recipe - Espcially since it is crock pot easy! Although I haven't eaten it by itself, I think it makes a great chunky chip dip! http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html xoxo, PFM
Former member ·
I don't have any recipes to post (I don't cook, never will and never have...good luck to the guy who gets me, lol). BUT these recipes you guys posted sound DELICIOUS!!!!!!!!!!!!!!
All of these recipes sound great! I have a couple of crockpot soup recipes that I'm planning to try this fall, I can't wait to try them out. Nothing like making the house smell good. I also love making homemade Italian food (meatballs, lasagna, etc) during the fall for the same reason. Here's a cookie recipe. It's not really mine since it's from Food Network, but I've made it and it's awesome. The cardamom really adds a nice note. Oatmeal Cranberry Cookies Ingredients 1 cup http://www.foodterms.com/encyclopedia/butter/index.html 3/4 cup http://www.foodterms.com/encyclopedia/sugar/index.html 3/4 cup brown sugar 2 eggs 1 teaspoon pure http://www.foodterms.com/encyclopedia/extracts/index.html 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cardamon 3 cups rolled oats 1 cup dried cranberries (or other dried fruit) Directions Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool on wire racks.
Ooh! Love this! Fall comes around and I'm a pumpkin junkie! Two easy and favorite recipes: 2 Ingredient Pumpkin Cupcakes Makes 12 1 Can Pumpkin Puree 1 Box Yellow Cake Mix (I've also tried Swiss Chocolate Mix and it's just as awesome!) Preheat oven to 350 Combine ingredients in large bowl, mix with mixer until smooth Spoon batter into greased or paper liner lined muffin pan Cook for 20-25 mins (stick a tooth pick in the center, if it comes out clean, you're done!) Let stand until cooled, ENJOY! Pumpkin Pie Smoothie (I posted this as a status on SV, but here it is again) 1/2 Banana 1/3 C Pumpkin Puree 1/3 C Plain Greek Yogurt 3/4 C Vanilla Almond (or Soy) Milk (I've used 2% in a pinch and it was still yummy!) Few Shakes of Pumpkin Pie Spice 4-5 Ice Cubes. Blend.
For our fall Equinox, I made a great roasted vegetable medley and that was great! I'll look for it and post it!
