AUTUMN FOODS & RECIPES.....All Leading up to THANKSGIVING

SEASONAL SPICED COFFE

    Add three-quarters teaspoon pumpkin-pie spice or Chinese five-spice powder, to 1/2 cup ground coffee. Brew as usual.

Cranberries   

Cranberry Almond Muffins

Ingredients:

            1 and ½ cups all-purpose flour

            1/2 cup sugar

            1 teaspoon baking powder

            1/4 teaspoon baking soda

            1/4 teaspoon salt

            2 eggs

            ½ cup sour cream

            ¼ cup butter, melted

            ¼ teaspoon almond extract

            3/4 cup sliced almonds, divided

            1/2 cup whole-berry cranberry sauce

In a bowl, combine dry ingredients (first 5 listed).

In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in one-half cup of the almonds.

Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.

Bake at 375 degrees for 20-25 minutes or until a toothpick inserted 1 inch from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 8 muffins.

Tips When Baking Muffins:

• To prevent tunnels and peaks in muffins, stir the wet into the dry ingredients just until blended. Lumpy muffin batter is ok.
• If you want a more nutritious muffin, substitute white whole wheat flour for half of the all purpose flour.
• For less mess, use a spring-action ice cream scoop to fill muffin cups.
• You can make jumbo-sized muffins in 6-ounce custard cups, but remember to increase the baking time.
• Arrange oven racks so that muffins bake in the center of the oven.
• Check for doneness 5-7 minutes before end of baking time to avoid over baking, as ovens can differ slightly in temp.

This chutney was in my Thanksgiving column several years ago. According to the many e-mails I received, it is one of your most well-liked recipes. Several readers have let me know that it is now an annual tradition and included in their Holiday menu.

Cranberry Chutney

Even if you are die-hard fans of cranberry sauce, as many in my family are, serve this also. It's because it's homemade and spiced just right, that this chutney is so good. It's easy to make, and can be made a few days ahead.

Ingredients: 

                        1 (12 oz. bag) fresh or frozen cranberries

                        1 cup chopped granny smith apple

                        1 cup raisins (mix dark and golden raisins if you like)

                        1 cup chopped onion

                        1 cup sugar

                        1 cup white vinegar

                        3/4 cup chopped celery and 3/4 cup water

                        2 teaspoons ground cinnamon

                        1 and 1/2 teaspoons ground ginger

                        1/4 teaspoon ground cloves

Combine all in a large saucepan and bring to a boil. Reduce heat, simmer uncovered for at least 30 minutes or until slightly thick, stirring occasionally. It will take longer if you double the recipe.

Best served slightly warm or room temperature, and keeps well in the refrigerator.

Makes about 4 cups (1/4 cup is avg. serving)

Delicious Side Vegetables

Sweet Potatoes with Honey, Ginger, and Orange Marmalade

Sweetened deliciously and whipped!

Ingredients:  makes 8 to 10 servings

 10 large sweet potatoes or yams (about 5 pounds)

¾ cup (12 tablespoons) butter

1/3 cup packed dark brown sugar

¼ cup of EACH; honey and orange marmalade

2 tablespoons minced candied ginger

 1 and ½ teaspoons salt and 1 teaspoon pepper

¼ cup dark rum (optional- gives a nice flavor)

Preheat oven to 375 degrees.

Bake potatoes till very soft, about 1 and ½ hours. When able to handle, peel and cut into chunks. Place into large bowl. Add 9 tablespoons butter and remaining ingredients, stir to blend all.

Puree in blender or with hand mixer.

Can be done several days ahead; covered well and refrigerate.

On day of serving: Bring to room temperature before baking. Preheat oven to 350 degrees. Fill baking dish with sweet potato filling, dot with remaining butter. Bake till hot, 30-40 minutes.

Creamed Onions & Carrots

This creamy vegetable side dish has been on holiday tables since the 1950's. Often it is reprinted in a magazine every year prior to a major holiday. . It goes well with baked ham, roast lamb, or a roast turkey, easily made a day or two ahead, and reheated at dinner time. The flavor is much better when it is made ahead and when you use fresh carrots. Do not be tempted to use bagged baby carrots as they can take too long to tenderize.

If it's a hit with your family and friends, than make it a tradition on your holiday table.

Ingredients: 

8 cups water

2 pounds pearl onions

 3 tablespoons butter or margarine

 3 1/2 tablespoons all-purpose flour

 1 and 1/4 cups whipping cream plus 2 tablespoons

 1/2 teaspoon salt -- 1/4 teaspoon pepper;

 1/4 teaspoon nutmeg

2 cups cut-up carrots; julienne or carrot rounds.

 In a large kettle, bring water to a boil. Add onions and boil for 3 minutes. Drain and rinse in cold water; peel and set aside.

 In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream, salt and pepper, and nutmeg. Bring to a boil and cook, stirring constantly, for about 2 minutes or till thickened.

 Stir in carrots and onions. Taste for additional salt & pepper. Transfer to a buttered 2 quart baking dish.

Bake uncovered 325 degrees for 30-40 minutes till vegetables are tender. Serves 10

A Thanksgiving Wish for You,

 

May your spirit be uplifted

by the cool, crisp autumn air.

May your heart be filled with

special moments to share

and treasures to be found

as you celebrate Thanksgiving.

TWO FABULOUS DESSERT PIES 

Adding chocolate to pecan pie has become quite popular. I have made this particular

recipe for many years now.

I first saw it in a magazine that was highlighting recipes served at different Bed & Breakfast Inns.

Top it off with a dollop of real whipped cream.

Chocolate Chip Pecan Pie

4 eggs

1 cup sugar

1 cup light corn syrup

1 teaspoon vanilla extract

1/2 cup butter, melted

1 cup coarsely chopped pecans

1/2 cup semisweet chocolate chips

1 unbaked pastry shell - 10 inch (buy pre-made, your own recipe, or recipe provided below)

Vanilla ice cream for topping (optional) OR whipped cream

In a mixing bowl, beat eggs, sugar, corn syrup and vanilla. Add melted butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. Bake at 350 degrees for 50-55 minutes or until set. Makes 8-10 servings

Pastry shell:

1 and 3/4 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon sugar

 3/4 cup cold shortening, such as Crisco, OR cold butter 

 4- 5 tablespoons ice cold water

Mix flour, sugar, and salt in medium bowl. Cut in cold shortening using a pastry blender or 2 knives crisscrossing through mixture till resembling coarse crumbs. Add water 1 tablespoon at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Wrap in plastic, refrigerate 10-15 minutes. Than place dough round between 2 large pieces plastic wrap and roll out till about 2 inches larger than inverted pie plate.  Peel off plastic, and put into pie plate pressing up the sides. Trim dough leaving a 1" overhang. You can then tuck in dough and crimp around the rim.

 Pour in filling and bake as directed.

Apple Crumb Pie

Need 9 inch deep dish pie plate

Preheat oven to 375 degrees

Ingredients:

Piecrust:   (or use piecrust recipe of your choice)

 1 and 1/4 cups all-purpose flour (plus more for work surface)

 1/2 teaspoon salt

 1/2 cup (1 stick) butter or cold solid shortening

3 to 4 tablespoons ice water

In large bowl, combine flour and salt. Cut cold butter or shortening into pieces and add to flour. Using a pastry blender, mix until mixture resembles coarse meal with pea-size pieces of butter. Sprinkle with ice water until dough holds together. Try not to overwork.

Turn dough out onto lightly floured work surface (waxed paper or parchment paper).

Roll dough into a 14 inch circle. Carefully fit into pie plate with about a 2 inch overhang.

Crumb topping:

  In a medium bowl, combine 1 cup flour, 6 tablespoons unsalted butter (at room temperature), one-quarter cup packed brown sugar, and one-quarter teaspoon salt. Work with your fingers until large clumps form; put in freezer while you prepare the filling.

Filling:

 4 pounds firm apples (8-10); like granny smith and cortland; peeled, cored,

and sliced about 1/8 inch thick

2 tablespoons fresh lemon juice

1 cup granulated sugar

 1 cup raisins

1 teaspoon cinnamon

1/4 cup flour

1/2 teaspoon salt

Place lemon juice in a large bowl. Place apples in bowl as you peel/slice them. Add remaining ingredients and toss to combine all. Place apple mixture into pie crust, pressing them down firmly. Bring dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

Bake 45 minutes, then sprinkle/mound crumb topping over the apple filling.

Continue to bake until golden and bubbling, 30 to 40 minutes more.

Cool at least 6 hours before serving.