Fall Recipes, Fall is here, share the recipes!

[Sekhmet]

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.

[Shadows]

It is good to see you posting wonderful recipes here again Sekhmet!

[heliotropicnorsk]

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!

[Shadows]

Glad you found somethings you could enjoy!
Feel free th post any recipes you may have.

[Shadows]

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.

[Skinner]

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

[Shadows]

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.

[five4]

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...tates.html?_r=4

[Shadows]

What are your favorite fall recipes?
Mine are anything that involves my smoker.

[five4]

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...

[Shadows]

Thanks that sounds great !

[Sekhmet]

I need things to cook. It just got bloody chilly out there!

[Shadows]

Anyone have some good fall recipes. Participation has gotten very slow here.