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Posted by: susieq76 22-Sep-2004, 03:25 PM
These are being served at IHOP (International House of Pancakes), and they are incredible!!

PUMPKIN PANCAKES

2 1/3 cups Bisquick baking mix

2 tablespoons dark brown sugar, firmly packed

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 1/4 cups milk

2 eggs, lightly beaten

1/3 cup mashed pumpkin

1/4 cup vegetable oil

Beat all ingredients with whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls onto hot, lightly greased griddle or skillet. Cook until tops are bubbly and edges are dry. Turn and cook pumpkin pancakes until golden brown.

Makes about 15 to 18 pumpkin pancakes.

recipe from SouthernFoods.com

Posted by: Avonlea22 22-Sep-2004, 03:29 PM
Those sound really good. I just printed the recipe. I'll give them a try.

Posted by: susieq76 22-Sep-2004, 03:32 PM
I haven't made them yet either - at IHOP they serve them with a dollop of whipped cream and sprinkle nutmeg on top.

Oh, momma.......

Posted by: freekenny 11-Oct-2004, 10:29 PM
O'siyo,
~ Bake/Broil pork chops after marinating in apple juice for at least 3 hours..For me boneless chops works best for this dish~ tongue.gif
~In a skillet fry up some butternut squash..to the squash add dried tomatoes, black olives, apple chunks..warm the new ingredients thoroughly..Prepare a rice of your 'liking', I use wild rice/brown rice..
~Place pork chop on bed of rice layered with squash mixture, drizzle with warm apple sauce..enjoy! Simple but, full of warm flavours tongue.gif I serve this dish with warm, orange muffins..Happy eatin' chef.gif
~~Sty-U red_bandana.gif

Posted by: susieq76 12-Oct-2004, 07:26 AM
That sounds wonderful, freekenny! Thanks for the recipe eat.gif

Posted by: freekenny 03-Nov-2004, 01:51 PM
O'siyo,
~ Here is a dish that is simple, filling and easy to make on those cool fall and winter morns or eves~ tongue.gif I make this on the first day I eat after fasting for 7 days~
~ Make your favourite pan bread/fried bread, I make whole wheat..
~Bake some apples, harvest apples..
~In a small saucepan warm: butter, honey, cinnamon, nutmeg..add blueberries, mix well...
~Tear off a piece of warm pan bread, pour mixture in a bowl and use for dippin' or pour mixture over bread..add a serving of apples on the side or again, pour them over the panbread! Any way you decide to eat this concoction it's delicious! I drink warm, plain tea to compliment the flavours!
~And it doesn't put a lot of 'strain' on the body after a healthy, fasting session! eat.gif The bread helps 'soak' up any acid that will build when you first eat/Apples will assist in the digestive process/Blueberries are a natural anti-oxidant/Butter & Honey coats the esophagus & stomach~ rolleyes.gif
~~Sty-U red_bandana.gif

Posted by: Sekhmet 03-Nov-2004, 02:13 PM
That does it...where's my stuffed pumpkin recipe...::rummages::

Posted by: freekenny 03-Nov-2004, 03:05 PM
QUOTE (Sekhmet @ 03-Nov-2004, 03:13 PM)
That does it...where's my stuffed pumpkin recipe...::rummages::

O'siyo Sekhmet,
*tapping foot waiting* tongue.gif YUMMY! I bet that is scrumptous!
~Sty-U, happy eatin' red_bandana.gif

Posted by: Sekhmet 03-Nov-2004, 04:32 PM
Welp...since I haven't looked at the recipe in ages and I do it off the cuff anyway...I'll just shoot from the hip yet again. laugh.gif

Stuffed Pumpkin

1 pumpkin - roughly the size of a basketball.
1 medium onion, chopped.
2 c. rice (I use wild rice), cooked.
1/2 lb. loose sausage
1/2 lb. ground beef/buffalo/venison/what have you
bread crumbs
about three eggs
salt, pepper, seasoning to taste (I like sage, fennel, garlic, onion, red pepper and celery seed)

Clean the pumpkin like you would for a jack o'lantern. Keep the lid. Mix all the above meats together like you would for a meatloaf, except you...don't shape it into a loaf. Instead stuff the pumpkin with the mixture. Leave about an inch on the top to let it expand a little with cooking. Replace the lid. Place the pumpkin in a baking dish with about an inch of water in the bottom. Bake at 375 till you can easily poke a fork into the pumpkin (and it actually lets go). Remove from oven and let it cool about 20 minutes before serving. Remove lid. Serve in slices with butter, some like brown gravy with theirs.

Posted by: freekenny 03-Nov-2004, 06:00 PM
O'siyo Sekhmet,
~ Well I was right...it sounds scrumptous! tongue.gif Can hardly wait to try this! Ni Ya We for the recipe!
~~Sty-U red_bandana.gif

Posted by: Sekhmet 04-Nov-2004, 01:10 AM
Kuwe, Freekenny...

Don't suppose you have a good recipe for frybread offhand? I'm gonna go nuts if I don't get some made pretty soon...

Niyawe (I'll see your Cherokee and raise you some Mingo. tongue.gif )

Posted by: maryellen 04-Nov-2004, 08:31 AM
Here are some of my favorite recipes for the Holidays or just for every day! Never mind. I cannot attach an RTF file. Why not? That kind of wp format everyone can open. Well, it was some yummy stuff. Instead I am pasting my recipe for Earl Grey Chocolate Tart. There are many Earl Grey tea lovers out there, so I thought they would want to try it.

Earl Grey Chocolate Tart

5 T unsalted butter, room temp
1/4 c confectioner sugar
2 T almond flour
1 large egg yolk, room temp
pinch of salt
1 c cake flour

1 1/2 c heavy cream
1/4 c Earl Grey tea leaves
12 oz bittersweet chocolate, finely chopped
3 T honey
3 T butter
Edible gold leaf for garnish

Dough: beat butter, sugar, almond flour, and egg yolk at med. speed
-add flour and mix on low till clumps
-gather dough and press into disk shape
-wrap in plastic wrap and fridge for 1 hour
-soften dough by hitting with rolling pin
-dust top of dough with flour and roll to 1/8? thick, about 12 in
-fold up onto rolling pin and put into 9 1/4? round tart pan
-Press dough into to corners. Pierce with fork
-cover and fridge 1 hour
-bake 350 degrees for 15 min.

Filling: simmer cream- remove from heat and add tea
-stand 8 min.
-strain cream, press leaves
-reheat to simmer
- chocolate in med. bowl, pour cream over choc and let stand 3 minutes
-whisk till smooth, whisk in honey and butter.
-pour into shell
-fridge 1 hour

Posted by: capttrk1 08-Nov-2004, 10:03 AM
Had the pumpkin pancakes 1 word OUTSTANDING
Now I'm going to try the the stuffed pumpkin for Sunday dinner sounds tasty.
Thanks for the new recipes

Posted by: Shadows 08-Nov-2004, 11:27 AM
QUOTE (Sekhmet @ 04-Nov-2004, 02:10 AM)
Kuwe, Freekenny...

Don't suppose you have a good recipe for frybread offhand? I'm gonna go nuts if I don't get some made pretty soon...

Niyawe (I'll see your Cherokee and raise you some Mingo. tongue.gif )

Got this one for fry bread from an old friend:

Wishbone's Five-2's Fry Bread

Easy to remember
2 C. flour
2 tbls. sugar
2 tbls. grease
2 tsps. baking power
2 dabs salt
water
Mix dry ingredience and add water to make firm dough. Knead till smooth. (about 5 min.) Make patties about 1/4 in. thick. Fry in enough hot grease to float dough. Turn when brown take out when both sides are brown.,

Posted by: susieq76 08-Nov-2004, 01:42 PM
That sounds fabulous! It also sounds a lot like what we had when I went to Trinidad. They called it "bake" and it was so great! I have been wondering about that recipe!


Posted by: dragonboy3611 08-Nov-2004, 02:52 PM
All these recipies sound great! I am gonna try a bunch of them!!!

Posted by: freekenny 10-Nov-2004, 01:09 PM
QUOTE (Sekhmet @ 04-Nov-2004, 02:10 AM)
Kuwe, Freekenny...

Don't suppose you have a good recipe for frybread offhand? I'm gonna go nuts if I don't get some made pretty soon...

Niyawe (I'll see your Cherokee and raise you some Mingo. tongue.gif )

O'siyo Sekhmet,
~ This recipe is relatively simple and really delicious! wink.gif chef.gif

2 cups flour
2 tablespoons baking powder
2 tablespoons sugar (or less, if you prefer your bannock less sweet)
2 pinches salt
water, at room temperature
1. Mix flour, baking powder, sugar and salt together.
2. Mix with enough water so that the mixture becomes a dough.
3. Form into 4-6 large, thick patties.
4. Fry on lightly oiled frying pan, turning when the bottom is golden.
5. (You may also bake in the oven.) Good served warm.
6. If desired, spread with honey, jam, butter, or peanut butter.
7. Traditionally bannock would have been made with whatever ingredients were on hand.
8. For example, adding blueberries if they're in season

~Sty-U red_bandana.gif
P.S. Okay, I'll raise you Cherokee/Navajo and see your Mingo wine.gif

Posted by: Sekhmet 10-Nov-2004, 10:23 PM
Yay! I've got frybread recipes to try out now. I haven't made it in years, and the one that I *did* have disappeared when we moved to this house. It very well could be that it never got unpacked. My husband's family makes something called "doughballs" that are similar, but not quite the same thing. For them it's an Amish dish (yes, my father in law's mother's side of the family were all Amish) that they do in the winter.

...hm...now to dig out the meat pie/bridie recipe for you guys...


Posted by: maryellen 13-Nov-2004, 07:59 PM
Nothing like fresh baked bread from the oven. I love this when I want something warm and quick.

White Bread

3c. flour
1/4 c. sugar
1T yeast
1/4c. warm water
1c. hot water
1 1/2T butter
1 1/2t. salt

1. Mix 1/4c. water and yeast. Add sugar.
2. Mix butter and hot water until butter is melted.
3. Add flour and salt. Add butter mix. Knead. Let rise for 1 hour. Punch. Let rise 15-30 minutes. Bake 350 degrees for 30 minutes.
Yummy with butter and honey.

Posted by: capttrk1 15-Nov-2004, 11:20 AM
Tried the stuffed pumpkin last Sunday and it was GREAT . I will again make it to include on thanksgiving day as a side dish .This time i wil try adding some apple chunks to the dish . Thank you it made Sunday dinner something to tell friends about. God Bless
Capttrk1

Posted by: Herrerano 15-Nov-2004, 02:21 PM
Talking about fry bread, here is the Panamanian version called Hojaldres. They are eaten normally for breakfast here. You can even buy them prepared in the store to take home and fry.

Translation follows:

HOJALDRES

INGREDIENTES:
2 3/4 tz. harina
1/4 tz. aceite
2/3 tz. leche o agua
1 1/2 ct. polvos de hornear
2 ct. sal
1 ct. azucar
3 tz. aceite
PROCEDIMENTOS
Una el aceite con la leche, sal y azucar. Agregue el polvo de hornear a la harina y luego les va agregando el liquido, poco a poco, uniendo con ayuda de tenedor. Deje reposar por una o dos horas. Estire porciones individuales y fria en aceite bien caliente. Reciba sobre plato que tenga papel absorbente. Puede rociar azucar granulada o en polvo por encima



HOJALDRES
INGREDIENTES:
2 3/4 cup wheat flour
1/4 cup. oil
2/3 cup milk or water
1 1/2 tsp. baking powder
2 tsp salt (I would cut this a little depending on your taste)
1 tsp sugar
3 cup oil (for frying)
PROCEDURE:
Mix oil with milk salt and sugar. Add the baking powder to the flour and then little by little add the liquid mixing with a fork. Let rest one to two hours. Form patties about one quarter inch thick, about four inches in diameter. Fry in hot oil until slightly browned. Collect over paper towels. Serve with powdered sugar or honey.





Posted by: Shadows 16-Nov-2004, 11:41 AM
Smoked Beef Brisket with Sauerkraut and Dumplings
from Shadows


This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking! The smoke flavoring blends well with the kraut and the dumplings. It is one of my family's favorite fall meals.

INGREDIENTS:

2 tablespoons Carolina BBQ Rub
2 tablespoons butter or other fat
1 large onion, sliced
3 pound brisket of beef
salt and pepper to taste
1 1/2 quarts sauerkraut
For Dumplings:
2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter milk

PREPARATION:

Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour. Prepare smoker for a 2 hour smoke with cherry and maple woods. Smoke Brisket for 2 hours.
Melt butter in a large pan and brown onion slices.
Add brisket and sauerkraut. Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender.

To prepare dumplings, sift together the flour, baking powder and salt. Using a pastry blender or two knives cut in the butter. Quickly stir in enough milk to make a soft dough. On a floured surface, roll dough 1/2 inch thick. Cut into 12 squares. Put the squares on top of the simmering beef and kraut.

Cover tightly and simmer 20 minutes without removing the cover. Serve immediately.

Posted by: Shadows 16-Nov-2004, 11:50 AM
Carolina BBQ Rub for above recipe:

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper or more to taste.
1/4 cup paprika

PREPARATION:

Combine all ingredients in a small bowl and mix well; rub on meat of choice and let sit for atleast 1 hour before smoking or cooking.

Posted by: Sekhmet 16-Nov-2004, 11:56 PM
You people are evil. Eeeeeeeevil, I tell you. I'm gaining weight reading these things, nevermind cooking like a madwoman now.

Posted by: Shadows 17-Nov-2004, 08:52 PM
If one can't enjoy the culinary pleasures of life what is left???

Oh! I guess that is just for us older folks LOL!!!!

Posted by: Shadows 19-Nov-2004, 09:36 PM
This one is from Weber also:

Smoked Barbecued Turkey



Indirect/Medium


1 turkey, 11 to 13 pounds, fresh or defrosted
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cups chicken stock
1 stick unsalted butter, cut into 8 pieces
1 tablespoon dried marjoram
1 teaspoon dried thyme
1 teaspoon granulated garlic


3 handfuls hickory chips, soaked in water for at least 30 minutes



Remove the neck and giblets from the turkey cavity and reserve for another use. If your turkey has a metal or plastic trussing clamp, leave it in place. Lightly brush or spray the turkey all over with oil. Season the inside and outside generously with salt and pepper.

In a medium saucepan over medium-high heat, cook the chicken stock, butter, marjoram, thyme, garlic, and 1/2 teaspoon of pepper until the butter has melted. Pour 1 cup of the chicken stock mixture into a small bowl. Draw the mixture in the bowl into a kitchen syringe. Inject the syringe into the drumsticks, thighs, and breast of the turkey, refilling the syringe each time. Pour the remaining 2 cups of the chicken stock mixture inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set inside the pan.

Follow the grill's instructions for using wood chips. Grill the turkey over Indirect Medium heat, using wood chips for the first 30 minutes. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. Check again after another hour and cover any dark areas with foil. The turkey is done when the internal temperature reaches 160°F in the breast and 170°F in the thickest part of the thigh, about 2-1/4 to 3 hours. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise 5°F to 10°F during resting).

Makes 11 to 13 servings

This recipe requires a kitchen syringe.

Posted by: Shadows 19-Nov-2004, 09:42 PM
This recipe is of Scottish origin:


FINE FLAVOUR TURKEY

Turkey presents three problems; the length of time needed to cook it; getting it to taste of anything; and preventing the white meat from drying out while cooking the dark meat thoroughly. This method solves all those problems but creates a new one; it involves cutting the turkey into four large pieces, which means you cannot present the bird in its traditional form at the table. However, it is easier to cut up and the major difference is that the results are extremely juicy and flavourful. Many families to whom this method has been shown now use it and children definitely prefer it. You should try it at least once.

Cut turkey into four large pieces, or have it cut at the market. The best cuts are:
(1.) Along the breastbone to separate in halves, then
(2.) Diagonally down and forward on each half, following the line of the breast meat to separate the breast from the leg part.
Follow your traditional turkey recipe, omitting salt, using the new times below and adjusting cooking times for accessory dishes, such as stuffing, vegetables, etc.
1 dressed turkey, 15 - 20 lb.
6 - 8 tbs. of salt, heaped



Two days before serving day, rub salt all over the pieces.
Let stand in a pan or tray in cool place, but not refrigerated for 30 hours.
On the serving day, wash turkey lightly with clear water.
Place turkey in deep pot with cold water to cover.
Boil tender turkey for 20 minutes; older turkey for 30 minutes.
Preheat oven to 325°F (165°C) Place turkey pieces in oven.
If using stuffing, add at same time. If not, consider Bread Sauce.
Roast at least 7 minutes per lb if turkey weighs less than 16 lb.
Roast at least 6 minutes per lb if turkey weighs more than 16 lb.
If cooking with a meat thermometer, turkey is ready when:
Breast registers 170°F (77°C).
Thigh registers 185°F (85°C).
Test by piercing with fork to see if juices run clear.
When done, remove from oven; cover loosely with towel or foil.
Let rest 15 minutes before carving.
If you wish to eat the turkey unroasted, it is equally good hot or cold and much juicier and more savoury than regular left-over turkey. Prepare it as follows:
Two days before serving day, rub salt all over the pieces.
Let stand in a pan or tray in cool place, but not refrigerated for 30 hours.
On the serving day, wash turkey lightly with clear water.
Place turkey in deep pot with cold water to cover.
Boil tender turkey for 40 minutes; older turkey for 60 minutes.
Serve sliced, hot or cold. Keep the boiling liquid for soup.

Posted by: freekenny 29-Nov-2004, 03:14 PM
QUOTE (Sekhmet @ 17-Nov-2004, 12:56 AM)
You people are evil. Eeeeeeeevil, I tell you. I'm gaining weight reading these things, nevermind cooking like a madwoman now.

O'siyo Sekhmet,
~ You did remember to ask Santa for a treadmill and some workout equiptment right?? sport.gif lol.gif
~Sty-U and happy eatin'! red_bandana.gif

Posted by: Eventide 08-Sep-2005, 03:46 PM
Venison with Leeks

Serves 4

1 1/2 pounds loin of venison, trimmed and cut into 1 1/2 inch wide strips
2 tablespoons minced fresh ginger
1 tablespoon low-sodium soy sauce
1/4 cup rice wine vinegar
1/2 cup dry sherry
1/2 tablespoon sesame oil
3 garlic cloves, minced
4 large leeks(about 2 pounds), coarsely chopped
3/4 cup chicken broth
1 tablespoon tomato paste
1/4 cup finely chopped fresh cilantro

1. Marinate the venison in the ginger, soy sauce, vinegar, sherry, and oil for 1 hour. Drain. Reserve the marinade.

2. In a large nonstick saute pan, saute the venison over medium-high heat until lightly browned, about 3 minutes. Do this in batches if necessary in order not to overcrowd the pan. Transfer the meat to a bowl. Add the garlic and leeks to the pan. Saute, stirring, for 3 minutes, until the leek is softened. Add the reserved marinade, the chicken broth, and the tomato paste. Return the venison to the pan and simmer for 5 to 7 minutes, until the liquid has reduced a bit and thickened. Add the cilantro and serve on a bed of mixed wild/regular rice.


Posted by: Shadows 09-Oct-2005, 05:35 AM
This recipe is supposed to be of Mayan origin, but with the modern directions I will place it here instead of in the Native thread:

Pumpkin Soup
In early pumpkin soup recipes, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game.

1 small pumpkin, about 12"
2 tbs palm oil
3 tbs honey
1/2 tsp ground allspice
4 c turkey broth
Salt to taste
Thinly sliced wild onions
Roasted pumpkin seeds, for garnish

Preheat oven to 350 degrees. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibers from seeds and discard. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15-20 minutes, until crisp and golden. Reserve for garnish.
Scrape the pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place the pumpkin in a large saucepan and season with salt, honey and allspice. Gradually stir in enough broth to make soup with thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions and pumpkin seeds.

Posted by: susieq76 14-Oct-2005, 10:41 AM
Pumpkin chocolate chip muffins

from my dear friend Anita

1 2/3 c. flour
1 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

mix these ingredients in one bowl

In another bowl:

2 large eggs
1 c. canned pumpkin
1 stick melted butter

mix these together and then combine the ingredients from both bowls into one, mixing thoroughly.

Then add:

1 c. chocolate chip morsels (Anita says to put the whole bag in, though!) and stir into the batter.

Bake at 350 for 20 - 25 minutes.

Man are these the best!! They smell incredible and taste better. They could probably be made into a bundt of some sort as well as muffins, though I have never tried.

Posted by: Shadows 14-Oct-2005, 03:56 PM
Recipe Name: CRANBERRY MUFFINS
Category: MUFFINS
Serves: 12



1 1/2 Cup Fresh or frozen Cranberries
1 Cup Chopped Walnuts
2 Cup Flour
3/4 Cup Sugar
2 Tblsp Shortening
1 1/2 Tsp. Baking Soda
3/4 Cup Orange Juice or Apple Juice
1 Egg, well beaten or
1 6 oz container yogurt ( stick with a berry yogurt)

Preheat oven to 350 degrees. Grease and flour a 12 muffin pan. mix flour,sugar,baking powder and soda. Cut in shortening. Stir in juice and egg ( yogurt) just until mixture is tacky. Fold in cranberries and nuts. Spoon into muffin tin and bake 20 -25 minutes.

Posted by: Eventide 15-Oct-2005, 03:01 AM
Acorn Squash and Wild Rice

Serves 4

2 acorn squash(about 1 1/2lbs. each)
1/2 lb small Brussels sprouts
1 teaspoon canola oil
1 cup diced onion
1 teaspoon fennel seeds
1 teaspoon dried marjoram
1/4 cup minced fresh sage
1/4 cup fresh orange juice
2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground pepper
2 cups cooked wild rice

1.Preheat the oven to 350F.

2.Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake until tender, about 45 minutes.

3.Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside.

4.Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and sauté for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through.

5.Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately.


Posted by: Shadows 19-Oct-2005, 05:28 PM
Recipe Name: CRANBERRY-PUMPKIN CAKE
Category: CAKES
Serves: 12

SOURCE 3 SISTERS COOKBOOK

1/2 cup chopped walnuts
3 tables brown sugar
1 1/2 tables toasted wheat germ
1/4 teaspo pumpkin-pie spice
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup toasted wheat germ
2 teaspo baking powder
1 teaspo pumpkin-pie spice
3/4 teaspo salt
1/4 teaspo baking soda
1 cup plain fat-free yogurt
3/4 cup canned pumpkin
1/2 cup packed brown sugar
2 tables vegetable oil
1 large egg
1/2 cup sweetened dried cranberries (example: Craisins)
1 teaspo grated orange rind
cooking spray

Preheat oven to 350 degrees F. combine first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.

Yield: 12 servings
Nutrition per serving: calories 210, percent calories from fat 28% (6.6 g.), sodium 199 mg.,cholesterol 19 mg.

Posted by: susieq76 21-Oct-2005, 08:14 AM
Oh Shadows! I am SO going for that recipe as soon as I get to the store! Yum-my!

Posted by: Shadows 21-Oct-2005, 03:58 PM
Here is the web site I found it on, many native fall recipes:

http://oneida-nation.net/cookbook/index.html

Posted by: Sekhmet 18-Sep-2008, 06:02 PM
So it's autumn, and I was looking around for a recipe that would fit my mood...

I tripped over this recipe, and it's so ridiculously easy that I decided to try it. It's *wonderful*, I strongly suggest it:

Pumpkin and Peanut Soup

4 cups canned packed pumpkin
2 cups sweet potatoes or yams, cooked and mashed (I used canned yams)
1 cup creamy peanut butter
4 tablespoons butter
6 cups chicken stock/broth
salt & pepper to taste

Melt the butter, then add the pumpkin, sweet potato, and peanut butter. Mix thoroughly over medium heat till smooth. Slowly pour in the chicken stock, stirring all the while till it's all blended together. Add salt and pepper, allow to simmer 20 minutes, serve.

This stuff is *so* good...


Posted by: flora 18-Sep-2008, 06:17 PM
This looks great.

About how many servings would you get using this as the main course?

Flora

Posted by: Sekhmet 18-Sep-2008, 06:30 PM
With regular sized soup bowls, we got about 8 servings out of this batch, but we tend to really fill bowls up...so I'll ballpark it to 8-10 servings.


Posted by: stoirmeil 19-Sep-2008, 04:16 PM

"Beautiful Soup, so rich and gree-- er -- ORANGE,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!

Beau--ootiful Soo-oop! Beau--ootiful Soo-oop! Soo--oop of the e--e--evening,
Beautiful, beautiful Soup!"

Oh, frabjous day, yummy, it's finally fall and time for a soup like this. The african soups that resemble this usually have some red pepper in the mix -- maybe serve the bottle of Chinese red hot oil on the side. Otherwise, I'd have this with a multigrain bread, some smooth cheese like a Gouda, and a rich dark beer around the fire while telling scary stories.

The party's at your house, Sekhmet.

Posted by: flora 19-Sep-2008, 05:38 PM
Just finished my first bowl!

I made only half the recipe and still had plenty for four. I did use crushed red pepper. Still my family thinks that if you can still feel your tongue, it is not hot enough. The red pepper oil might be just the thing for us.

I had sunflower bread along with a Mike's Hard Pomegranete Lemonade.

Letting a roasting chicken brine overnight in apple cider to have tomorrow.

Thanks again for the recipe, Sekhmet.

Posted by: stoirmeil 20-Sep-2008, 05:02 PM

I don't know if I've posted this before -- I can't find it. Anyway, it's a favorite for this time of year, and Sekhmet's soup reminded me of it:

Autumn Equinox Soup
1 tablespoon peeled fresh ginger, cut in very thin strips
1/2 cup chopped onion
2 tbsp. butter or oil
2 tbsp. flour
2 cups chicken broth (or vegetable broth, for vegetarians)
3-4 cups fresh cooked pumpkin (sieved), or canned
1 cup sweet red bell pepper, diced
salt to taste
a few drops of red Chinese hot oil and dark Chinese sesame oil
1 cup cream or evaporated milk


Sautée ginger and onion in butter or oil. Add flour and stir to cook flour; gradually add broth. Add all but sweet red peppers and cream/milk and cook, stirring, for 10 - 15 minutes. Add red peppers and cream/milk and heat through without boiling.

You can puree another half cup of sweet red peppers and add it to the pumpkin puree at the beginning – sweetens the broth, and adds a gorgeous color. But the other peppers are just warmed through at the end to keep them a little crunchy, for texture and pretty color. Can also garnish with thin rounds of sliced scallion, or toasted pumpkin or sesame seeds, and serve with a heavy, seeded multigrain bread and butter and some nice cheeses (e.g., edam, gouda or English cheddar), and new fall apples and grapes. A dark malty beer is good with this.

Posted by: Shadows 21-Sep-2008, 08:52 AM
QUOTE (stoirmeil @ 20-Sep-2008, 06:02 PM)
I don't know if I've posted this before -- I can't find it...

You have it posted in the "SOUPS" topic also:

http://www.celticradio.net/php/forums/index.php?showtopic=4782


No problem with being in both....

Posted by: maggiemahone1 21-Sep-2008, 02:56 PM
I made these today, a simple recipe, not much to it, kind of semi-homemade...

Apple Fritters
1 box (7oz) apple cinnamon muffin mix...I use JIFFY
1 egg
1/4 cup milk
I add 1/4 cup flour and a dash of cinnamon to mix
1/2 cup of diced apples
oil for frying
mix muffin mix, flour and cinnamon...add egg and milk. mix together and add apples.
These can be made in a deep fryer or a heavy pot , I use a cast iron chicken fryer with about 3 inches of oil. Heat oil until hot and drop a teaspoon of batter and cook until golden brown on both sides. Drain on wire rack with paper towels. Sprinkle cinnamon sugar to taste.

Posted by: ogdenmusic 24-Sep-2008, 03:26 PM
Mmm Apple fritters, I will have to try that recipe out. I saw one recipe here in the post for squash. Does anyone have any other recipes for squash?

Posted by: A Shrule Egan 27-Sep-2008, 03:06 PM
In one of my adventures to New Hampshire, I stopped at an antique store and found an old cook book from the Lowney's Baking Supply Co. The book was written in 1912 and has 100's of recipes. I'll add some of the ones that I think will fit the fall theme here.


Spider Corn Cake


1/2 cup corn meal
1/2 cup flour
1/4 cup sugar
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon soda
2 eggs
3/4 cup sweet milk

Mix and sift dry ingredients twice; add well beaten eggs and cream, mix well
Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake 30 minutes.


Posted by: A Shrule Egan 27-Sep-2008, 03:17 PM
Sweet Milk Griddle Cakes

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg
2 tablespoons melted butter


Mix and sift dry ingredients, add yolks well beaten, milk, whites well beaten and melted butter. Spoon out on hot griddle, brown on both sides.

Posted by: A Shrule Egan 27-Sep-2008, 04:59 PM
Mulligatawny Soup

6 cups chicken stock
1/4 cup onion
2 tablespoons chopped cooked ham
1 tablespoon carrot
4 cloves garlic
1 teaspoon curry powder
1 teaspoon chopped parsley
salt
pepper
cayenne
1/2 cup cooked chicken
2 cups tomato
1/2 cup green apple
1 tablespoon tomato catsup
1/4 boiled rice
butter
1 lemon sliced

Melt butter, add vegetables and cook for 5 minutes.
Add remaining ingredients, except lemon and cook for 30 minutes
Serve garnished with lemon.


Posted by: Leelee 29-Sep-2008, 08:07 PM
Twice-Baked Sweet Potatoes


2 Large Sweet Potatoes
1/4 Cup Philadelphia Light Cream Cheese Spread
2 Tbsp Skim Milk (or 1% or 2%)
1 Tbsp Brown Sugar
1/4 tsp Ground Cinnamon
1/4 Cup Chopped Pecans

Heat oven to 425 degrees F. Cut potatoes, lengthwise in half; place cut sides down, in foil lined 15 x 10 inch baking pan. Bake 30 to 35 minutes or until tender.

Once baking is complete, scoop out centres of potatoes into bowl, leaving 1/4 inch thick shells. Add cream cheese spread, milk, sugar and cinnamon to potatoes; mash until blended.

Spoon potatoe mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.


Posted by: Leelee 29-Sep-2008, 08:17 PM
Harvest Fruit Dessert


1/2 Cup Non-Hydrogenated Margarine (like Imperial Margarine)
1/2 Cup Sugar, divided
1 Cup Flour
1 Pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 Cup Maple Syrup, divided
1 Egg
2 Plums, thinly sliced (the dark purple to blk looking in colour)
2 Small Apples, thinly sliced
1/4 Ground Roasted Pecans

Heat oven to 375 degrees F. Process margarine and 1/3 Cup sugar in Food Processor until fluffy. Add Flour; process until blended. Press onto bottom and 1 inch up side of 9 inch Springform Pan.

Beat Cream Cheese and remaining sugar until blended. Stir in 3 Tbsp Syrup and Egg. Spread onto crust. Top with fruit; sprinkle with nuts. Bake 40 to 45 minutes or until centre is almost set. Let stand 5 minutes. Run knife around rim of pan to loosen; cool before removing rim. Refrigerate 3 hours. Drizzle remaining syrup. Refrigerate leftovers.

Posted by: maggiemahone1 29-Sep-2008, 09:04 PM
QUOTE (A Shrule Egan @ 27-Sep-2008, 04:06 PM)
In one of my adventures to New Hampshire, I stopped at an antique store and found an old cook book from the Lowney's Baking Supply Co. The book was written in 1912 and has 100's of recipes. I'll add some of the ones that I think will fit the fall theme here.


Spider Corn Cake


1/2 cup corn meal
1/2 cup flour
1/4 cup sugar
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon soda
2 eggs
3/4 cup sweet milk

Mix and sift dry ingredients twice; add well beaten eggs and cream, mix well
Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake 30 minutes.

does this have to be cooked in an agate pan? Do you think a cast iron skillet would be ok and what degree of temp should this be baked at? unsure.gif

Posted by: A Shrule Egan 30-Sep-2008, 03:07 PM
QUOTE (maggiemahone1 @ 29-Sep-2008, 11:04 PM)
QUOTE (A Shrule Egan @ 27-Sep-2008, 04:06 PM)
In one of my adventures to New Hampshire, I stopped at an antique store and found an old cook book from the Lowney's Baking Supply Co. The book was written in 1912 and has 100's of recipes. I'll add some of the ones that I think will fit the fall theme here.


Spider Corn Cake


1/2 cup corn meal
1/2 cup flour
1/4 cup sugar
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon soda
2 eggs
3/4 cup sweet milk

Mix and sift dry ingredients twice; add well beaten eggs and cream, mix well
Butter an agate pan; heat very hot; pour in mixture; pour milk on top. Bake 30 minutes.

does this have to be cooked in an agate pan? Do you think a cast iron skillet would be ok and what degree of temp should this be baked at? unsure.gif

laugh.gif Hey, I'm just copying it word for word out of the book!! laugh.gif


I've used agate before and find it bakes evenly and takes less time to bake. Still, I'm with you, I would use the cast iron, if a recipe called for such.

As for the temperature, the book did not mention one but since we use to own a bakery back in the late 50's, early 60's, general rule would be to bake heavier grained cakes and breads at 400 and lighter cake mixes at 350. I would go with 400 on this recipe.

Posted by: flora 30-Sep-2008, 03:58 PM
This is vary similiar to cornbread. I cook it at 400 and use a cast iron skillet. Just make sure the cast iron is well seasoned so it will not stick.

Flora

Posted by: Shadows 30-Sep-2008, 04:12 PM
The name of this recipe indicates that it was cooked in a "spider" a cast iron pan with long legs used to span the coals without sitting right on them. I would imagine that any modern contrivance similar would suffice.

Posted by: stoirmeil 03-Oct-2008, 05:38 PM
QUOTE (A Shrule Egan @ 27-Sep-2008, 05:59 PM)
Mulligatawny Soup


Thanks for this, I love this soup. I often have it when I go out to eat Indian, and I never thought about how to make it. Sometimes they serve it with a leaf of fresh cilantro (coriander herb) floating on top.

Posted by: Leelee 04-Oct-2008, 12:04 AM
QUOTE
I saw one recipe here in the post for squash. Does anyone have any other recipes for squash?


Here's one for you, ogdenmusic smile.gif


Cheesy Spaghetti Squash


1 large spaghetti squash (3 lb.)
1/4 cup KRAFT 100% Light Parmesan Grated Cheese
1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese
1 cup finely chopped plum tomatoes (about 2 medium)
1/3 cup chopped fresh parsley

PIERCE squash several times with a fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until soft, turning over after 5 min. Let stand 5 min.

CUT squash in half; remove and discard seeds. Using a fork, scrape insides of squash to form strands; place in bowl. Add remaining ingredients; toss lightly with fork. Spoon into one of the squash shells; discard remaining squash shell.

MICROWAVE on HIGH 2 min. or until heated through.

Posted by: Leelee 04-Oct-2008, 09:20 AM
Apple Cranberry Pecan Stuffing


Made on your stove top, this jazzed-up stuffing is ready in just minutes thumbs_up.gif

1 1/2 Cups Apple Juice
2 Pkg. (120 g) Stove Top Stuffing Mix for Chicken
2 Small Apples, chopped
1 Cup frozen Cranberries, thawed
1/2 Cup chopped Toasted Pecans

Bring juice to boil in a medium saucepan on high heat.

Add stuffing mix, apples and cranberries; mix well. Cover and remove from heat. Let stand 5 minutes.

Stir in Pecans just before serving.

Makes 8 servings, 3/4 Cup (175 ml) stuffing each.

Posted by: A Shrule Egan 04-Oct-2008, 12:48 PM
To continue with a recipe from the Lowney's Cook Book.


CHESTNUT SOUP


2 cups chestnuts shelled and blanched
3 cups cold water
2 cups scalded milk
1/2 teaspoon celery salt
salt
cayenne
nutmeg
2 tablespoons onion
4 tablespoons butter
2 tablespoons flour
1 cup cream

Cook chestnuts in cold water until tender, press through sieve and add scalded milk. Cook onion in butter five minutes, add flour, seasonings and chestnut mixture. Cook 5 minutes, add cream, strain and serve.


NOTE: To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put chestnuts on pan and cook in oven until shells come off easily.

Posted by: A Shrule Egan 04-Oct-2008, 01:01 PM
BLACK BEAN PUREE

2 cups black beans
8 cups water
4 tablespoons chopped pork
3 tablespoons chopped onion
2 tablespoons flour
1 1/2 teaspoons salt
6 cloves
1/2 teaspoon mustard
2 tablespoons butter
1 hard cooked egg
1 lemon sliced


Soak beans over night, drain, add water and cook until tender- four to five hours. Press through sieve. Cook pork in frying pan, add onion, cook for 5 minutes. Add bean mixture, melt butter, add flour and seasonings, combine mixture and strain. Garnish with egg cut in slices and lemon.

A ham bone cooked with the beans is considered by many to be an improvement.

Posted by: A Shrule Egan 04-Oct-2008, 01:11 PM
SPLIT PEA PUREE


2 cups split peas
8 cups water
3 tablespoons chopped onion
1 teaspoon salt
2 drops tabasco sauce
4 tablespoons chopped pork
2 tablespoons butter
2 tablespoons flour
2 cups milk


Soak peas over night, drain, cook until tender. Cook onion and salt pork together for 10 minutes; add to pea mixture, press through sieve. Melt butter, add flour, milk, seasonings and cook for 5 minutes and combine the 2 mixtures and serve.

Posted by: A Shrule Egan 04-Oct-2008, 01:26 PM
CREAMED LOBSTER


1 pint lobster meat
4 tablespoons butter
4 tablespoons flour
parsley
salt, pepper, cayenne
2 cups cream
1 red pepper, cut in ribbons
1 teaspoon lemon juice


Make a white sauce of butter, flour, seasonings and cream. Parboil red pepper, add to sauce with lobster meat, reheat and serve on rounds of buttered toast.


This can also be served as DEVILED LOBSTER. Prepared same as CREAMED LOBSTER, with addition of one teaspoon each of onion juice, Worcestershire sauce, mustard, few grains of cayenne and a few drops of Tabasco.

Posted by: A Shrule Egan 04-Oct-2008, 01:50 PM
OLD FASHIONED ENGLISH CHICKEN PIE


Cut chicken into serving size pieces, place in pot with water, add 2 sprigs of thyme, sprig of marjoram, bay leaf, 2 sprigs parsley, tied in a bag. Simmer gently until tender.

One half hour before chicken is done, add 1/2 pound of bacon, cut into small pieces.
Arrange on the bottom of baking dishes, slices of hard boiled eggs, sauted mushrooms, then a thin layer of chicken meat and bacon and continue until dish is filled.
Add 3 cups of liquid from the pan with 2 tablespoons of butter and 4 tablespoons flour cooked together. Pour over chicken in baking dish. reheat in oven. Serve with pastry points cut in the shape of triangles and garnish with parsley.

Posted by: flora 04-Oct-2008, 01:55 PM
A Schrule Egan:

Thanks for sharing these recipes with us. I do have a question.

I have never had any expirence with chestnuts and I was trying to imagine the flavor of the chestnut soup. Can you help me with this?

Flora

Posted by: A Shrule Egan 04-Oct-2008, 02:06 PM
Obviously, it will have a nutty flavor but if you have never had such a thing, about the only thing I can compare it to, would be one of the stronger flavored squash. This recipe is a little bit of work but I think you will enjoy it. Something different that you don't get all the time and it is the season for it.

Posted by: A Shrule Egan 04-Oct-2008, 02:58 PM
Fall recipes tend to go with the Saturday and Sunday get togethers for football season. One way to put out some interesting snacks, is by making timbales stuffed with whatever you like.

First you need a timbale: http://www.amazon.com/Nordic-Ware-Swedish-Rosette-Timbale/dp/B00004RFPJ/ref=pd_sim_k_1


TIMBALE CASES OR FONTAGE CUPS


1/2 cup flour
1/2 teaspoon salt
1 tablespoon olive oil
1 egg yolk
cayenne
1/3 cup milk


Mix ingredients in order given until smooth, strain and let stand over night in a warm place. Heat timbale in hot oil, drain, dip in batter and place back into hot oil. Fry until a delicate brown. Remove from timbale, invert and let drain.


CHICKEN TIMBALES

2 cups raw chicken
1/4 cup bread crumbs-soft
1 cup beaten cream
1/2 teaspoon salt
few grains cayenne
4 egg whites beaten until stiff

Chop meat and press through sieve. Add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with chopped pickles or olives. Bake in pan of hot water for 20 minutes. Remove and serve with hollandaise sauce or parmesan sauce.

Timbales can also be filled with any other foods that you wish.



Posted by: stoirmeil 04-Oct-2008, 04:16 PM
These are lovely recipes. I am going to try the black bean puree and let you know. I'm really excited by the idea of clove in there as a flavoring -- I love clove, but I never thought of using it with beans. And yet I can imagine it, and it sounds great! The mustard, the clove, the lemon -- it sounds right, especially adding the smokiness of ham flavor, as you suggest. Is the mustard prepared mustard, or powder?

And could not be more timely -- this is an economic era coming on when all good cooks must learn to prepare beans to feed our loved ones not only well, but deliciously.

Posted by: A Shrule Egan 04-Oct-2008, 05:31 PM
QUOTE (stoirmeil @ 04-Oct-2008, 06:16 PM)
Is the mustard prepared mustard, or powder?


Since the cookbook was written in 1912, my guess would be the powdered version. I don't think either would be wrong, just need to adjust the taste to your liking.

Posted by: A Shrule Egan 04-Oct-2008, 06:19 PM
STEWED APPLES


Pare and core 8 apples. Arrange in a baking dish, fill cavities with apple jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds.

Posted by: Leelee 05-Oct-2008, 08:44 AM
Double-Layer Pumpkin Pie


2 Cups crushed Peek Freens Ginger Crisps (about 24 cookies)
1/3 Cup Butter, melted
2 Cups Milk
1 Cup canned Pumpkin
1 Pkg (6-serving size) Jell-O Vanilla Cooked Pudding & Pie Filling
1 tsp Pumpkin Pie Spice
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 Tbsp Sugar
1 1/2 Cups thawed Coll Whip Whipped Topping, divided

Preheat oven to 350 degrees F. Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; set aside to cool.

Mix milk, pumpkin dry pudding mix and spice in large microwaveable bowl. Microwave on HIGH 8 to 10 minutes or just until mixture comes to boil, stirring every 2 minutes. Cover surface with plastic wrap. Cool 15 minutes, stirring occassionally.

Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of the crust; top evenly with the pudding mixture. Refrigerate at least 4 hours or overnight until set. Cut into 8 slices. Serve topped with dollops of the remaining 1/2 cup whipped topping. Store in refrigerator.

Posted by: Leelee 06-Oct-2008, 06:48 PM
Autumn Pear Crisps


1 Tbsp Philadelphia Cream Cheese Spread
1 Tbsp Brown Sugar
1/8 tsp Ground Cinnamon
1 Large Pear, peeled, cored and chopped
4 Nilla Vanilla Wafers, coursely chopped
1 Tbsp Chopped Pecans
1 Tbsp Butter
2 Tbsp thawed Cool Whip Topping

Preheat oven to 350 degrees F. Spray 2 (125 ml) custard cups with cooking spray. Mix cream cheese spread, sugar and cinnamon until blended. Stir in pears. Spoon into prepared cups.

Mix wafers, pecans and butter in a small bowl. Sprinkle over cream cheese mixture. Place cups on baking sheet.

Bake 25 minutes or until pears are bubbling. Serve warm; top each serving with a dollop of whipped topping just before serving.

Makes 2 servings, 1/2 cup (125 ml) each.

TIP: If you have lots of Cool Whip leftover, you can refreeze Cool Whip, once thawed up to 5 times.

Posted by: Leelee 07-Oct-2008, 06:32 PM
Spicy Pumpkin Cake with Chocolate Chunks


1 Pkg (2-Layer Size) Spice Cake Mix
1 Pkg (250 pkg) Philadelphia Cream Cheese, softened, divided
1 Cup Canned Pumpkin
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
6 Squares Baker's Semi-Sweet Chocolate, coarsely chopped
1/2 Cup thawed Cool Whip Topping
2 Tbsp Sugar

Preheat oven to 350 degrees F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12 Cup fluted tube pan or 10 inch tube pan (Bunt Cake Pan)

Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Mix remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices.


Posted by: gaberlunzie 08-Oct-2008, 03:56 AM
Leelee, this sounds heavenly; I'll give it a try very soon! dribble.gif

Posted by: gaberlunzie 08-Oct-2008, 04:01 AM
QUOTE (flora @ 04-Oct-2008, 09:55 PM)
A Schrule Egan:

Thanks for sharing these recipes with us. I do have a question.

I have never had any expirence with chestnuts and I was trying to imagine the flavor of the chestnut soup. Can you help me with this?

Flora

flora, I have a similar recipe for a chestnut soup and wasn't sure if I would like it but gave it a try.
A Shrule Egan is right, it's not easy to compare it with anything else, it has a very fine nutty flavor and is simply delicious. I promise you will love it!

Posted by: flora 08-Oct-2008, 06:46 AM
Thank you Gaberlunzie.

I will keep my eye out for chestnuts. That's an item we don't see to often around here.

Flora

Posted by: Sekhmet 08-Oct-2008, 12:16 PM
Chestnuts are going to be done pretty soon...try local farmers' markets, it may be your best bet.

Posted by: Patch 08-Oct-2008, 04:09 PM
QUOTE (flora @ 08-Oct-2008, 08:46 AM)
Thank you Gaberlunzie.

I will keep my eye out for chestnuts. That's an item we don't see to often around here.

Flora

When my kids were young, one Christmas my daughter wanted to try Chestnuts (roasting on an open fire). I bought some and used the oven. It was not long untill my daughter ran to the living room screaming. It seems they were going off like grenades. I was told later that they had too much moisture. My grandmother sat them to the side of the wood cook stove. I may try them again.

Slainte,    

Patch    

Posted by: Shadows 08-Oct-2008, 04:35 PM
You also need to cut an "X" into the soft ends so the steam can escape.

Posted by: Harlot 08-Oct-2008, 05:25 PM
My mom used to make this and oh sooo good.

Chocolate Bundt Cake

1 package devil's food cake mix
1 package instant choc. pudding mix
2 cups semi-sweet choc. chips
1 3/4 cups water
2 eggs,beaten
1 teaspoon vanilla extract

Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter,melted
1 cup powdered sugar
2-3 tablespoons hot water

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan and set aside. In large mixing bowl, combine cake mix,pudding mix and choc.chips. In another bowl combine water, eggs and vanilla mixing well. Add egg mixture to dry mixture and mix with spoon until just blended. Pour into prpared pan and bake for 50 minutes or intil cake tests done. Cool 15 to 20 minutes before removing cake from pan. When completely cool, drizzle cake with Choc. Glaze. For glaze, combine all ingredients in bowl and mix until smooth.

I am now the owner of that bundt pan and still make this. My daughter says she wants it when I'm gone and she'll give it to her daughter someday, if it lasts that long.






Posted by: Leelee 08-Oct-2008, 06:49 PM
QUOTE
Leelee, this sounds heavenly; I'll give it a try very soon!  dribble.gif


Gaberlunzie, I sure hope you do enjoy the Recipe....there are sooooo many here to try. They all sound wonderful & I am sure are a hit with guests thumbs_up.gif I plan to make quite a few for upcoming Potlucks biggrin.gif thumbs_up.gif beer_mug.gif

Posted by: stoirmeil 09-Oct-2008, 11:31 AM
A Shrule Egan, the black bean pureee was fantastic -- a wonderful flavor! I used prepared spicy brown mustard. It was good as a hot side dish for pork, but also the next day cold with blue corn chips, as a dip. thumbs_up.gif
Thanks for the recipe!

Posted by: Harlot 10-Oct-2008, 02:33 PM

Little Cranberry- Apple tarts

INGREDIENTS
Crust
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
Filling
2 tablespoons dried cranberries
1/2 cup apple pie filling (from 21-oz can)
Topping
2 tablespoons quick-cooking or old-fashioned oats
1 tablespoon all-purpose flour
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine
2 tablespoons whipped topping
Chopped dried cranberries, if desired




DIRECTIONS
1. Heat oven to 350°F. Spray 2 (6-oz) custard cups with cooking spray. Place biscuits on microwavable plate. Microwave uncovered on High 10 seconds. Turn over, and microwave an additional 10 to 15 seconds, if necessary, until biscuits are softened. Press and stretch each into 5-inch round, using floured fingers if needed. Place 1 biscuit in each custard cup, pressing into bottom and up side of each.
2. In small bowl, mix filling ingredients. Divide evenly between biscuit-lined cups.
3. In small bowl, mix oats, flour, brown sugar and cinnamon. With fork, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. Place custard cups on cookie sheet.
4. Bake 20 to 25 minutes or until edges are golden brown and filling bubbles around edges; cool 5 minutes. Remove from custard cups; place on cooling rack. Cool 10 minutes. Top with whipped topping and chopped cranberries.
High Altitude (3500-6500 ft): Bake 25 to 30 minutes.

Posted by: Harlot 10-Oct-2008, 02:41 PM
Pumpkin - Pecan Braid

INGREDIENTS
Coffee Cake
3/4 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, separated
1/2 cup chopped pecans
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 tablespoon chopped pecans




DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
2. If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
5. In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.
High Altitude (3500-6500 ft): No change.




Posted by: ogdenmusic 11-Oct-2008, 12:36 PM
Vegetable and chicken lo mein

3/4 lb. fresh Chinese egg noodles (lo Mein)
1tsp. toasted sesame oil
1/4 cup hoisin sauce
2tbsp. soy sauce
1tbsp. minced fresh ginger
4tsp. minced garlic
1/3 cup sliced green onions
1 cup each coarsely shredded carrots, thinly sliced celery and thinly sliced red onion.
1 1/2 cups chopped cooked chicken
3/4 cup mung-bean sprouts
3 tbsp. chopped cilantro

1. Cook noodles in large pot of salted boiling water until just tinder to the bite.
2. Pour 1 tbsp. canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery and red oinion and stir.
3. Pour hoisin mixture and chicken over noodles, add cilantro and mix gently.

Posted by: Harlot 11-Oct-2008, 02:32 PM

Pumkin Pie Squares

Filling:
1(15-ounce) can pumkin
1(12-ounce) can low-fat evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon grond cinnamon
1/2 teaspoon gound ginger,optional
1/4 teaspoonground cloves

Crust:
1 cup all- purpose flour
1/2 cup old fashion oats
1/2 cup packed dark brown sugar
1/2 cup butter, softened butter

Topping:
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter
Whipped cream,optional

1. Preheat oven to 350F. Grease a 13-by-9 inch glass baking pan.

2. To prepare crust, combine flour,oats,brown sugar and butter. Using a pastry blender or fork tir until crumbly. Press into prepared pan and bake for 15 minutes, or until partially set.

3. To prepare filling, combine pumkin,evaporated milk,eggs,granulated sugar,salt and spices. Pour over crust and bake for 30 minutes.

4. To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evevnl over filling. Bake 15 to 20 minutes, until fillingis set. Cool compltely on a wire rack before cutting into squares.

Posted by: flora 15-Oct-2008, 09:49 AM
Found this recipe in the Cake Doctor. Simple cake for weeknights.

Jack Apple Pecan Spice Cake

Cake:

1 pkg plain spice cake mix
1 cup buttermilk
3/4 cup vegetable oil
2 tablespoons Jack Daniel's
3 large eggs
2 cups finely chopped peeled apples (2 medium)

Glaze:

4 tablespoons (1/2 stick) butter, melted
2 cups confectioner's sugar, sifted
3 tablespoonfuls Jack Daniel's
1 teaspoon pure vanilla ext.

Preheat oven to 350. Lightly mist a 13 by 9 pan with vegetable oil spray, then dust with flour.

Mix cake mix, buttermilk, oil, whiskey, and eggs on low for 1 minute, then on medium for 2 minutes. Fold in apples and pecans.

Bake 40 to 35 minutes.

Spoon glaze over warm cake and allow to cool about 30 minutes (if you can wait that long).

Posted by: Leelee 15-Oct-2008, 06:44 PM
Squash Puff


2 Cups mashed, cooked Butternut Squash
1/2 Cup Philadelpia Light Cream Cheese Spread
3/4 Cup Bread Crumbs
2 Tbsp. Brown Sugar
1 Egg
Dash each of Ground Ginger, Pepper and Salt

Combine 2 cups mashed cooked butternut squash with 1/2 cup Philadelphia light cream cheese spread, 3/4 cup bread crumbs, 2 Tbsp brown sugar; 1 egg and a dash each ground ginger; pepper and salt.

Place in a greased small baking dish. Sprinkle with bread crumbs.

Bake at 350°F (180°C) for 30 minutes or until lightly browned.

Posted by: MacDonnchaidh 16-Oct-2008, 02:21 PM
Recipe I found from Cooks.com, for Gaelic Coffee Cake. One of few recipes that doesn't involve liquor (I know, it's not Irish if it doesn't have whiskey...) but it's good if you live with people opposed to buying whiskey, even for cooking purposes.

GAELIC COFFEE CAKE

1 c. sugar
1/2 c. butter
2 c. flour
1 tsp. baking powder
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 c. commercial sour cream
1 tsp. vanilla

Cream sugar and butter until light. Add eggs one at a time. Beat well. Sift flour, baking powder, baking soda and salt together. Add dry ingredients to creamed mixture alternately with sour cream and vanilla. Spread in a greased 9 inch square pan. Sprinkle with topping. Bake at 350 degrees 45 to 50 minutes.

TOPPING:

1/2 c. chopped nuts
3 tbsp. brown sugar
2 tbsp. granulated sugar
1/2 tsp. cinnamon

I also have a Scottish Lamb Stew recipe that I used at a dinner last year and everyone that tried it loved it... Unfortunately I seem to have 'misplaced' the recipe, I'll put it up here if I can find it.

Posted by: Leelee 18-Oct-2008, 10:24 AM
Pear Bread


1 Cup Vegetable Oil *
2 Cups Granulated Sugar
3 Eggs
2 1/2 Cups Pears - peeled, cored and chopped
1 Cup Chopped Pecans
2 tsp. Vanilla Extract
3 Cups All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.

In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans.

Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.



*Subsitute 1/2 of the oil for applesauce, if you wish

Posted by: Leelee 18-Oct-2008, 10:29 AM
Danish Potatoe Soup


1 Ham Bone
2 All-Purpose Potatoes, peeled and diced
6 Scallions, sliced
3 Celery stalks, chopped
1/4 Cup minced Fresh Parsley
2 Cups chopped Cabbage
2 Carrots, diced
3 Tbsp. All-Purpose Flour
1 Cup Light cream
Salt & Pepper, to taste
Ground Nutmeg (Optional)

In a soup pot, bring ham bone and 8 cups water to boil. Reduced heat and simmer, covered, 1 hour or until meat pulls away from bone.

Transfer ham bone to plate. When cool enough to handle, remove meat and dice. Add ham, potatoes, scallions, celery, parsley, cabbage and carrots to pot and bring to boil. Reduce heat and simmer, covered, 40 minutes.

In a small bowl, stir together flour and 1/4 cup cold water. Slowly pour into soup, stirring constantly. Bring to boil and cook 2 minutes, then reduce heat and stir in cream.

Ladle into bowls and sprinkle each serving with nutmeg.

6 Servings


Posted by: Leelee 18-Oct-2008, 10:36 AM
Goulash Soup with Sauerkraut


1 Tbsp. Vegetable Oil
1 1/2 - 2 lbs. Lean Beef Stew
4 Large Onions, chopped
4 Carrots, finely chopped
2 Celery stalks, chopped
1 Large Garlic Clove, minced (add more cloves if you luv garlic)
3 Tbsp. Hungarian Paprika
1 1/2 tsp. Fresh Thyme or 1/2 tsp. dried
1 1/2 tsp. Fresh Savory or 1/2 tsp. dried
1/4 tsp. Whole Caraway Seed
2 1/2 Quarts Beef Broth
2 Cup Canned Tomatoes
1 Cup Cabbage, chopped
1 lb. Sauerkraut, rinsed and drained
2 Large Potatoes, cut into small cubes
Salt and Pepper to taste
Sour Cream (optional)

Brown beef in the oil in a large stockpot. Remove from pan and set aside. Add carrots, onions and celery to the pan and cook until the onion starts to brown. Add beef back to the pan.

Add the herbs, tomatoes, beef broth and cabbage to the pan and bring to a boil. Reduce heat, cover partially and simmer for 1 1/2 hours.

Stir in the sauerkraut and simmer 30 minutes. Add potatoes and simmer another 30 minutes. Season with salt and pepper.

Serves 8.


Posted by: MacWebgrrl 23-Oct-2008, 12:39 PM
QUOTE (maryellen @ 04-Nov-2004, 07:31 AM)
Earl Grey Chocolate Tart

Thanks for the recipe, maryEllen. I LOVE Earl Grey!

Posted by: Leelee 24-Oct-2008, 08:08 PM
Mulled Wine


8 Cups Dry (or alcohol-free) Red Wine
2 Cups Orange Juice
2/3 Cup Corn Syrup
11 Medium unpeeled Orange, sliced
1 Tsp. Lemon Juice
3 Cinnamon Sticks (4 inches, each), broken up and crushed
1 Tsp. Whole Allspice
1 Tsp. Whole Cloves


Combine first 5 ingredients in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.

Place next 3 ingredients on 10 inch (25 cm) square of double-layered cheesecloth. Draw up corners and tie with string. Submerge in liquid in slow cooker. Cook, covered, on Low for 3 hours. Remove and discard spice bag. Discard orange slices. Makes about 9 cups (2.25 L).

Posted by: gaberlunzie 25-Oct-2008, 10:54 AM
I love mulled wine! They serve it at our Christmas markets and it's so good!

If it's getting cold outside and I'm coming back home I love to have a hot toddy at night. There are different variations of it, these are my two favorites:

HOT TODDY

1 ounces Whiskey
1 ounce Honey
ounce Lemon Juice
3 ounces Water (Hot)

If you have a microwave, the easiest way to make this drink is to warm the honey and lemon juice for about half a minute and then to add hot water and the whiskey.

Otherwise, you stir the honey and lemon juice into extremely warm water, allow it to cool slightly, and add the whiskey.


HOT TODDY

1/4 cup sugar
2/3 cup spiced rum
2 tablespoons honey
3 cups boiling water
4 cinnamon sticks
4 lemon slices


Spread sugar on small plate. Dip rims of mugs into cold water. Dip moistened rims of mugs into sugar. Mix rum and honey in 4-cup measuring cup. Add 3 cups boiling water; stir to blend. Divide hot toddy among prepared mugs. Garnish with cinnamon sticks and lemon slices and serve.

Enjoy!

Posted by: gaberlunzie 25-Oct-2008, 11:08 AM
This is a hearty soup, warms your body and soul at cold days:

SAUERKRAUT SOUP

Ingredients:


1 T. vegetable oil

1 1/2 - 2 lbs. lean beef stew

4 large onions

4 carrots finely chopped

2 celery stalks

1 large garlic clove minced

3 T. Hungarian paprika

1 1/2 t. fresh thyme or 1/2 t. dried

1 1/2 t. fresh savory or 1/2 t. dried

1/4 t. whole caraway seed

2 1/2 quarts beef broth

2 C. canned tomatoes

1 C. chopped cabbage

1 lb. sauerkraut rinsed and drained

2 large potatoes and cut into small cubes

salt and pepper


Method:


Brown beef in the oil in a large stockpot. Remove from pan and set aside. Add carrots, onions and celery to the pan and cook until the onion starts to brown. Add beef back to the pan.

Add the herbs, tomatoes, beef broth and cabbage to the pan and bring to a boil. Reduce heat, cover partially and simmer for 1 1/2 hours.

Stir in the sauerkraut and simmer 30 minutes. Add potatoes and simmer another 30 minutes. Season with salt and pepper.

Serves 8.

This soup is even better if cooked the day before!

Posted by: gaberlunzie 25-Oct-2008, 11:16 AM
This is a recipe I once found at About.com and t's very, very hearty and good! It's the season for savoy cabbage so you might also love it.

EMMENTALER AND SAVOY CABBAGE STUFFED POTATOS

T
Ingredients:

5 russet potatoes (about 3-3/4 pounds total), scrubbed clean 1/4 cup (1/2 stick) unsalted butter
2 small heads Savoy cabbage (about 1 pound total), cored and thinly sliced
1/4 cup (1/2 stick) salted butter, softened and cut into small pieces
1/4 cup heavy cream, half-and-half, or milk
Salt and freshly ground pepper


Preparation:

Preheat oven to 400 degrees F.

With the tines of a fork, poke a few holes in each potato. Place them in a baking pan and bake for 1 hour. Remove from the oven and set aside until cool enough to handle, about 10 minutes.

While the potatoes are baking, prepare the cabbage: In a large saute pan, melt the unsalted butter over medium-low heat. Add the cabbage, stir to coat with the butter, and cover. Cook, stirring occasionally, until cabbage is wilted but still has some crunch, about 15 minutes. If the cabbage begins to brown, add a little water or chicken stock to the pan, stir, and cover once again. Set aside.

Cut the potatoes in half lengthwise. Into a mixing bowl, gently scoop out the potato flesh, leaving a 1/4-inch-thick shell. Add the salted butter, 1 cup of the Emmentaler cheese, and the cream. Mix on medium-high speed or beat vigorously with a wooden spoon until the ingredients are blended and are smooth and creamy. Add salt and pepper to taste. If the mixture is not silky smooth, add a little more cream, 1 tablespoon at a time.

Divide the potato mixture among 8 of the potato skins. (Save the remaining 2 skins for another use, or smear them with a little butter and salt for a tasty snack.) Gently spoon about 1/4 cup of the cabbage over the top of each potato. Distribute the remaining 1 cup cheese over the potatoes. (At this point, you can cover the potatoes with foil and refrigerate them for as long as 24 hours. Bring to room temperature before baking.)

Bake for 15 minutes or until heated through. Turn the oven to broil and finish the potatoes under the broiler, until the cheese is bubbling, 2 to 3 minutes. Serve hot.

Yield: 4 to 8 servings

Note: You may substitute Gruyere, Swiss, or Fontina for the Emmentaler cheese.

Posted by: Leelee 26-Oct-2008, 09:46 AM
Luscious Three-Fruit Compote


1 Lemon
2 Cinnamon Sticks
1/2 Cup Granulated Sugar
4 Plums, preferrably black
2 Cups Cherries or Strawberries, hulled
1/2 Cup Dried Apricots
2 Mint Tea Bags

Peel three (3) long strips from rind of lemon and combine in a large saucepan with cinnamon sticks, sugar and 1 1/2 Cups water. Place over medium-high heat. Stir until sugar is dissolved. Boil until reduced by half, about 10 minutes.

Meanwhile, quarter plums and pit cherries or quarter berries. When boiling mixture is reduced by half, add in fresh fruit and apricots. Simmer over medium heat, uncovered and stirring occasionally, until apricots are plumped and tender, about 10 minutes. Remove from heat and add tea bags. Let steep 2 minutes, then discard tea bags, lemon peel and cinnamon sticks. Compote will thicken as it cools.

Serve warm or at room temperature or chill and layer with yogurt or vanilla ice cream in glasses or bowls. Compote will keep well in the refrigerator, covered for up to a week.


Posted by: Leelee 01-Nov-2008, 02:51 PM
Double Berry Nut Crisp


2 Cups Strawberries
4 Cups Blueberries, fresh or frozen
1/2 Tsp. Vanilla
1/2 Cup Granulated Sugar
1/4 Cup All-Purpose Flour
1/2 Tsp. Cinnamon
1/2 Tsp. Orange Peel, finely grated

TOPPING:

2/3 Cups Large-flake Oats
1/3 Cups All-Purpose Flour
1/3 Cups Brown Sugar
1/3 Cups Unblanched Almonds, coarsely chopped
1/2 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/4 Cup Butter, melted

Preheat oven to 350 degrees F. Hull strawberries, then cut into quarters and place in an 8 inch (2 L) square baking dish along with blueberries. Drizzle vanilla over top. In a bowl, stir 1/2 cup sugar with 1/4 cup flour and 1/2 tsp. cinnamon. Stir in peel. Sprinkle over fruit and stir to coat evenly. Gently press down to even out surface.

For topping, in a medium bowl, stir oats with flour, brown sugar, almonds, cinnamon and nutmeg. Then, continuing to stir, slowly drizzle in melted butter, stirring until mixed. Evenly sprinkle over fruit.

Bake, uncovered, in centre of preheated oven until fruit bubbles around edges and a knife tip inserted in centre of crisp comes out hot, 55 - 65 minutes. If topping browns before fruit is hot, lay a piece of foil loosely overtop. Fabulous warm with frozen yogurt of vanilla ice cream.

Leftovers will keep well, covered and refrigerated for 2 to 3 days.

Posted by: maggiemahone1 04-Nov-2008, 06:19 PM
Harvest Pot Roast with Sweet Potatoes...makes 6 servings

1 envelope of Lipton Recipe Secrets Onion Soup Mix
1 1/2 cups water
1/4 cup soy sauce
2 tablespoons firmly packed dark brown sugar
1 teaspoon ground ginger (optional)
1 (3 to 31/2 pound) boneless pot roast (rump, chuck, or round)
4 large sweet potatoes, peeled, if desired, and cut into large chunks
3 tablespoons water
2 tablespoons all-purpose flour

1.Preheat oven to 325 degrees F. In Dutch oven or 5 -quart heavy ovenproof saucepan, combine soup mix, water, soy sauce, brown sugar, and ginger: add roast.
2. Cover and bake 1 hour 45 minutes.
3. Add potatoes, and bake uncovered and additional 45 minutes or until beef and potatoes are tender.
4. Remove roast and potatoes to serving platter and keep warm. Reserve juices.

Taken from Irish Fun, Food and Crafts
5. In small cup with wire wisk, blend water and flour. In same dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil , stirring occasionally, 2 minutes. Serve with roast and potatoes.

Posted by: maggiemahone1 04-Nov-2008, 06:23 PM
after step 4 go to step 5 , I don't know how Irish Fun, Food and Crafts got in there unsure.gif It's been a long day!

Posted by: Sekhmet 19-Aug-2010, 11:42 AM
*nudge* Tis the seaason sooner than we think!

Posted by: Shadows 19-Aug-2010, 12:26 PM
Greetings Lady! It has been some time since we last heard from you!

I am still serving up your fall pumpkin recipe, it is always a hit and folks just wonder in amazement how one can cook and serve from this simple fall squash...

Glad to see you contributing here again!

Shadows

Posted by: Shadows 19-Aug-2010, 12:54 PM
Turnips and red beets...

How fall veggie can you get!
How do you fix them?

Posted by: Sekhmet 19-Aug-2010, 01:02 PM
Yep, it's been a while. Got a job at a local museum and my father just recently passed, so it's been a while since I've even had the time to look at anything else.

Glad to hear the pumpkin recipe gets some mileage! We had a *ton* of pumpkins uncut left in one of our barns at the museum last fall, and I started cooking them down and stuffing them. Director thought I was nuts. LOL

Posted by: Sekhmet 19-Aug-2010, 01:06 PM
Actually, you can serve turnips and red beets together. We put them in fairly thick slices (golden beets work like a champ too), lay them out on a baking sheet with a drizzle of olive oil and simple salt & pepper, bake until done all the way through.

Posted by: Shadows 19-Aug-2010, 01:24 PM
QUOTE (Sekhmet @ 19-Aug-2010, 03:06 PM)
Actually, you can serve turnips and red beets together. We put them in fairly thick slices (golden beets work like a champ too), lay them out on a baking sheet with a drizzle of olive oil and simple salt & pepper, bake until done all the way through.

AH so simple yet so good! We have done this as well, also incorporated parsnips and potatoes in the mix!


Fall root crops should not be overlooked... very good source of vitamins and fiber!

Posted by: Shadows 19-Aug-2010, 01:31 PM
QUOTE (Sekhmet @ 19-Aug-2010, 03:02 PM)
Yep, it's been a while. Got a job at a local museum and my father just recently passed, so it's been a while since I've even had the time to look at anything else.

Glad to hear the pumpkin recipe gets some mileage! We had a *ton* of pumpkins uncut left in one of our barns at the museum last fall, and I started cooking them down and stuffing them. Director thought I was nuts. LOL

Congrates on the U-See-Em job!

Sorry to hear about the passing of your father!

Posted by: Sekhmet 22-Aug-2010, 02:31 PM
Sweet Potato Soup with Corn & Chilis

3T corn oil
1 small yellow onion. minced
1 jalapeno pepper, minced
1 - 1.5 pounds sweet potato, peeled & cubed
4 cups chicken stock
2 cups water
1 cup fresh or frozen corn
pinch nutmeg
salt & pepper to taste
1/4 to 1/2 cup light cream

1. In a pot or large saucepan, heat oil over medium-high heat Add onion and cook till translucent, about 5 minutes. Add the jalapeno and cook another 1-2 minutes.

2. Add sweet potatoes, chicken stock, and water to the pot and bring to a boil, then reduce heat to medium-low and simmer until the sweet potatoes are tender, about 30-40 minutes.

3. In the bowl of a food processor or blender, puree the sweet potatoes in their cooking liquids (in batches till it's all done). Transfer the puree to a clean saucepan.

4. Add the corn, seasonings and cream to the puree. Reheat until soup just comes to a simmer. Serve immediately.

Source: New Native American Cooking by Dale Carson

Posted by: Shadows 28-Aug-2010, 10:56 AM
This sounds good! I gave the recipe to my wife...

I can not partake of to much corn ( we don't get along ) but the wife loves corn and sweet potato and said she will be preparing this for herself LOL!

Will let you know how she likes it ( if it is anything like your other recipes it will be a hit! )

Posted by: Leelee 05-Oct-2010, 09:46 AM
Beef Vegetable Skillet Bake


1-1/2 lb. (675 g) extra-lean ground beef
1 pkg. (8 oz./225 g) sliced fresh mushrooms
1 onion, chopped
3 cups frozen peas and carrots
1 can (10 fl oz/284 mL) condensed cream of mushroom soup
1/2 cup water
1/4 lb. (115 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
1 pkg. (235 g) refrigerated crescent dinner rolls


HEAT oven to 375ºF.

BROWN meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in next 3 ingredients; bring to boil. Add Velveeta; stir. Remove from heat.

UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in centre and short sides along edge of skillet.

BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.

Posted by: Leelee 05-Oct-2010, 09:50 AM
Pear Upside-Down Cake


3 fresh pears (1 lb./450 g), peeled
3/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/2 cup dried cranberries
1 pkg. (2-layer size) golden yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
4 eggs
1-1/4 cups water
1/4 cup oil
2 cups thawed Cool Whip Whipped Topping


HEAT oven to 350ºF.

CUT pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with berries.

BEAT next 5 ingredients with mixer until well blended; pour over ingredients in pan

BAKE 35 min. or until toothpick inserted in centre comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with Cool Whip.

Posted by: Shadows 07-Oct-2010, 12:00 PM
These sound Grand Leelee!

Any have more to add?

Posted by: Shadows 25-Oct-2010, 12:53 PM
Candied Pumpkin Recipe

Prep Time: 15 Minutes
Cook Time: 25 Minutes Ready In: 40 Minutes
Servings: 12



Ingredients:
1/4 cup unsalted butter
3 cups fresh pumpkin, cut into 1/2-inch
cubes
1/3 cup white sugar
3/4 cup maple syrup
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon

Directions:
1. Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

Posted by: Shadows 25-Oct-2010, 12:54 PM
Spicy Pumpkin Fudge

Ingredients:
1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

Directions:
1. Butter a 9x13 inch pan and set aside.
2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container

Posted by: Leelee 14-Nov-2010, 10:39 AM
Cheesy Spaghetti Squash


1 large spaghetti squash (3 lb./1.4 kg)
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
2 plum tomatoes, finely chopped
1/3 cup chopped fresh parsley

PIERCE squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min.

CUT squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell.

MICROWAVE 2 min. or until heated through.

Or you can prepare ahead:

Squash can be cooked ahead of time. Microwave squash and pull into strands as directed; place in large microwaveable bowl. Refrigerate up to 2 days. Discard both squash shells. When ready to serve, microwave squash, uncovered, on HIGH 3 to 5 min. or until heated through. Add remaining ingredients; toss lightly with fork. Microwave 2 min. or until heated through.

Posted by: Leelee 14-Nov-2010, 10:42 AM
Fall Apple Bavarian Cheesecake



1-1/4 cups Honey Maid Graham Crumbs
1/3 cup melted butter
2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 large apple, thinly sliced
3 Tbsp. sugar
1/4 tsp. cinnamon
1/4 cup sliced almonds

MIX butter and crumbs in 9-inch pie plate. Press onto bottom and sides of plate.

MIX cream cheese, sugar and vanilla with mixer until smooth. Add eggs, one at a time and mix until just blended.

POUR into crust. Top unbaked cheesecake with apple slices and sprinkle with sugar and cinnamon. Sprinkle with sliced almonds. Bake at 350°F for 40 minutes or until centre is almost set. Cool. Refrigerate 3 hours or overnight.

Posted by: Leelee 14-Nov-2010, 10:45 AM
Creamy Tortellini Carbonara


1 pkg. (454 g) frozen cheese tortellini
1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
1/2 cup milk
1 pkg. (175 g) ham, cut into strips
2 cups frozen peas
1/4 cup Kraft 100% Parmesan Grated Cheese
Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook cream cheese spread and milk in large skillet 3 to 5 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Add ham and peas; cook and stir 3 to 5 min. or until heated through.

DRAIN pasta. Add to sauce; mix lightly. Top with cheese.

Posted by: Shadows 15-Sep-2012, 10:55 AM
Well fall is starting to move in! Do you have favorite things to cook in the fall? Post them here for all of us to share.

Posted by: Leelee 16-Sep-2012, 11:50 AM
Double-Cheese Drop Biscuits


2 Cups Flour
1 Tbsp. Magic Baking Powder
1 Tub (250 g) Philadelphia Herb & Garlic Cream Cheese Spread
100 g (1/2 of 200-g pkg.) Mild White Cheddar Cheese, cut into small cubes
2 Green Onions, sliced
1/2 tsp. Dried Sage Leaves
1/2 cup milk

Heat oven to 425ºF.

Mix flour and baking powder in large bowl. Cut in cream cheese spread with 2 knives until mixture forms coarse crumbs. Stir in Cheddar, onions and sage. Add milk; stir just until mixture forms soft dough.

Drop 2 Tbsp. dough, 2 inches apart, into 16 mounds on baking sheet.

Bake 13 to 16 min. or until golden brown.

Posted by: Leelee 16-Sep-2012, 12:15 PM
Reuben Spread


125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 Cup Kraft Thousand Island Dressing
1/4 lb. (125 g) sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained sauerkraut
3 cups shredded Cracker Barrel Swiss Cheese
Triscuit Rye with Caraway Seeds Crackers

Heat oven to 350ºF.

Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.

Spread onto bottom of 9-inch pie plate or shallow dish.

Bake 20 min. or until heated through. Serve warm with crackers.


Posted by: Shadows 29-Jul-2013, 12:47 PM
With the cool crisp nights we have been having here is South Central PA the last few nights it has reminded me of fall, it is fast approaching. Now would be a good time to start thinking about your fall meals by sharing your favorite ones here and trying some of those already posted.

Posted by: Sekhmet 14-Sep-2013, 09:45 AM
Ginger Cakes Williamsburg Style

Ingredients:
1 cup sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 cup butter, melted
1/2 cup evaporated milk
1 cup unsulfered molasses
1 teaspoon vanilla extract
1 teaspoon lemon extract
4+ cups of flour


Directions:
In a bowl cream everything together but the flour. Add one cup of flour at a time making sure it is well mixed. When you get to the 4th cup the batter should be like moist clay. You do not want it at all runny. If it's runny you will have ginger snaps. You should be able to make a shape and have it hold it's shape. It seriously should be like modeling clay. Continue to add flour a little at a time until you get clay type dough. Then make small balls of dough and press then onto a cookie sheet. Let them remain dome shaped.

Posted by: Shadows 26-Sep-2013, 11:07 AM
It is good to see you posting wonderful recipes here again Sekhmet!

Posted by: heliotropicnorsk 18-Dec-2013, 07:25 PM
Just wish to add my hearty thanks for the seriously yummy delights posted here. I'm definitely going to incorporate some of these in my holiday feasting. Thanks again, all contributors!

Posted by: Shadows 23-Dec-2013, 01:29 PM
Glad you found somethings you could enjoy!
Feel free th post any recipes you may have.

Posted by: Shadows 13-Oct-2015, 09:22 AM
I don't know about where you live but fall thumped us on the head here!
It is time to get out those cool weather comfort meals and share them with us.

Posted by: Skinner 02-Nov-2015, 05:25 PM
Shadows I found that info on the pumpkin interesting. Would it solidify somewhat like pumpkin pie? If you have more details on this I would like to read them, it does sound tasty.
Thanks,
Skinner

Posted by: Shadows 03-Nov-2015, 12:02 PM
I have not tried it yet, just putting the info out there.
I will post when I do.

Sorry I locked that thread, but it was taking a turn away from the topic.

Posted by: five4 03-Nov-2015, 04:50 PM
Here's a link to some Thanksgiving Recipes from across the country. Some are yummy and some are yummier...enjoy.

http://www.nytimes.com/interactive/2014/11/18/dining/thanksgiving-recipes-across-the-united-states.html?_r=4

Posted by: Shadows 21-Sep-2016, 10:05 AM
What are your favorite fall recipes?
Mine are anything that involves my smoker.

Posted by: five4 09-Oct-2016, 09:01 AM
It's 77* right now moving up to 89* but after Hurricane Matthew blew by, we will be getting some over night temps in the upper 60's...fall enough for me. Since I have some fresh ground venison, compliments of my neighbor, I decided to make one of my favorite Fall dishes of venison chili. There are numerous recipes for chili and I make several myself from Texas Red with shredded beef and "No Beans Please" to white chilies with pork or chicken and a few in between. Some like their chili thin and soupy while others prefer a thicker, chunkier style...me, I like them all. The method you use to thicken is entirely up to you...your chili, your preference. You can simmer and cool a couple of times to evaporate or use corn starch or arrowroot mixed with a little water, shredded cheese, tomato paste, instant potato flakes or a roux. I used to take my chili so hot that I would sweat just thinking about eating it but I know that's not for everyone and I have mellowed somewhat in the last few years, so, I will leave the amount of spices up to you...Here's my Fall Venison Chili:

1 pound fresh ground venison
4 oz. bacon fat
1 tbl. butter
1 15 oz. can of black beans
1 10oz can Ro-Tel chili fixin's with seasoned diced tomatoes and green chilis
cayenne pepper
chili powder
paprika
cumin
garlic powder
Cholula hot sauce
Frank's Red Hot original
Salt & Pepper

1 into a medium hot pot dice the bacon fat and then add the butter
2 turn up the heat and add the venison, brown and S&P to taste
3 add your spices, stir and simmer
4 add Ro-Tel, stir and bring up tp heat
5 add black beans, stir and bring up to heat
6 add Cholula and Frank's, stir and reduce to a simmer
7 after 15 min. turn off and let cool
8 reheat to serve, dish it out and add a handful of
shredded Colby-Jack or Cheddar cheese and a chunk
of a baguette...


Posted by: Shadows 09-Oct-2016, 10:12 AM
Thanks that sounds great !

Posted by: Sekhmet 10-Sep-2017, 07:34 AM
I need things to cook. It just got bloody chilly out there!

Posted by: Shadows 08-Oct-2019, 05:08 AM
Anyone have some good fall recipes. Participation has gotten very slow here.

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