Delicious Fall Recipes

We have had several requests to share some of our favorite fall recipes, so here you go!

Pumpkin Muffins – Linda Brown

Pick out 2 or 3 nice, heavy pie pumpkins from Pahl’s Market. Depending on the size of the pumpkins, I always make extra, put it in freezer bags, and freeze it for using in the middle of a cold winter.

Wash the pumpkins to rinse off any dirt. Cut in half, scoop out the seeds and strings (save the seeds for roasting if you want). Bake at 350 until fork-tender Let them cool, then scoop out the pumpkin.

2 c flour
2 t cinnamon
1 t baking soda
1/4 t baking powder
1/2 t salt
1 1/2 c sugar
3/4 c vegetable oil
3 eggs
1 t vanilla
3 c pumpkin
3/4 c golden raisins
1/2 c pecan (or walnut) pieces

Preheat the oven to 325. Sift flour, cinnamon, baking soda, baking powder and salt together. In a separate bowl, mix sugar, oil, eggs and vanilla. Combine the 2 mixtures, then add the pumpkin and mix well. Add raisins and nuts if desired. Spoon into greased muffin pan, or into muffin cups. Bake for about 30 minutes, until a toothpick comes out clean.

I always end up with more batter than muffin spaces so I put the remaining into a glass cake pan and make pumpkin ‘brownies’ with it. Bake until cooked through.

Butternut Squash Soup – Patti Carlisano

3 pounds unpeeled butternut squash, halved an seeded
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive or vegetable oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3 to 3 1/2 cups chicken broth
1/2 cup whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh thyme sprigs, optional

Cut squash into eight large pieces. Place cut side up in a 15x10x1 baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point.) Place cut side up in the baking pan. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350 for 1 and 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. Remove peel from squash and onions; remove garlic from skins. Remove soft garlic from skins. Combine vegetable, broth and cream. Puree in small batches in a blender or food processor until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield 8 servings (2 quarts)

Squash Pie – Jackie Overom

Pastry for single-crust pie
2 cups mashed cooked winter squash
1/2 cup sugar
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/47 teaspoon ground ginger
1/4 ground nutmeg
1/4 ground cloves (optional)
1 3/4 cups milk
2 slightly beaten eggs
1 teaspoon vanilla
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge high; do not prick pastry. Bake in a 450 degree oven for 5 minutes. Cool thoroughly on rack.

Using a sieve, drain mashed squash well to remove any excess liquid. For filling, in mixing bowl combine drained squash, sugar, melted butter or margarine, cinnamon, salt, ginger, nutmeg and cloves. Stir in milk, beaten eggs, and vanilla. Place partially baked pie shell on oven rack; pour in filling. To prevent overbrowning, cover edge of pie with foil. Bake in 375 degree oven for 30 minutes, Remove foil; bake about 20 minutes more or till nearly set. (Pie appears soft in center but becomes firm after cooling) Cool pies on rack before serving. Garnish with unsweetened whipped cream, if desired. Cover; chill to store.

Fresh Apple Cake

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Generously grease a tube pan. For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.