FAVORITE FALL RECIPES

I thought I would make an index of my favorite recipes for fall for easier access to the recipes.  You might think of it as a cookbook.  Janice told me today I should create a cookbook.  I know I have quit keeping copies of new recipes.  I just go to my blog to find them.  I know this index will make it easier for me.  I hope you will find it easy for you also.  As I try and add more recipes to my blog, I will come back and include them in this index.

APPLE

GRAND FINALE APPLE CAKE

SPICED APPLE CAKE

OATMEAL APPLE COOKIES

APPLE CRANBERRY BREAD

APPLE CINNAMON OATMEAL MUFFINS

OZARK APPLE CAKE

APPLE CRANBERRY PIE 

APPLE PUDDING CAKE

COUNTRY FRIED APPLES 

OZARK PUDDING 

COLONIAL APPLE CAKE

PUMPKIN 

WHITE CHOCOLATE PUMPKIN DREAMS

PUMPKIN GINGERBREAD BARS

PUMPKIN BUTTERSCOTCH CHIP MUFFINS

PUMPKIN CRUNCH CAKE

TURTLE PUMPKIN PIE

 PUMPKIN BUTTERSCOTCH CAKE

 

PUMPKIN SHEET CAKE

 



CHOCOLATE CHIP PUMPKIN MUFFINS

PUMPKIN GINGERBREAD

 PUMPKIN SPICE BAKED OATMEAL

PERFECT PUMPKIN PANCAKES 

 MISCELLANEOUS 

SWEET POTATO BISCUITS

CARROT CAKE PANCAKES

 CRANBERRY NUT BREAD

Enjoy! 

COLONIAL APPLE CAKE

This recipe was from Favorite Brand Name Bake Sale Cookbook. I decided to make it since I still have Jonathan apples that I got in Jamesport.  They are small and so it means having to peel more apples, but they are really delicious.  

When Janice and I were in Jamesport, I also bought some flour that was labeled "soft wheat".  It was similar in color to all-purpose flour so I decided to get it and try it in recipes in place of all-purpose flour.  I have since discovered that "soft wheat" flour has a lower gluten content.  So far it is working out fine in recipes that I want to use all-purpose flour instead of substituting my whole wheat pastry flour.

They made it in a tube pan but I  made it in the mini loaf pans so I can freeze them for another day.  I don't think I have ever seen an apple cake recipe that contained dates.  I love dates so I didn't hesitate to try it and add the chopped dates. 

It made a very moist cake.  It would be a good cake to make in the mini loaf pans and give as Christmas gifts.

 
COLONIAL APPLE CAKE

2-1/4  cups unsifted all-purpose flour (I used soft wheat flour)
1          teaspoon baking powder
1          teaspoon ground cinnamon
3/4     teaspoon salt
1/2      teaspoon baking soda
1-3/4  cups sugar (I used 3/4  cup + 2  tablespoon truvia blend)
1-1/4   cups canola oil
2          eggs
1/4      cup skim milk
1          teaspoon  vanilla
2          cups chopped, peeled apple
1/2      cup chopped dates
1          teaspoon grated lemon peel
1 - 2    tablespoons confectioners sugar

Preheat oven to 350 degrees F.  Spray a 12-cup bundt pan or 3 mini loaf pans with cooking spray.

Combine flour, baking powder, cinnamon, salt, and baking soda in medium bowl.  Set aside.

Combine sugar, oil, eggs, milk, and vanilla in large mixing bowl.  
Beat with electric mixer at medium speed until blended, scraping sides of bowl as needed.

Add flour mixture.  Beat at medium speed for two more minutes.

Stir in apples, dates, and lemon peel.

Pour batter into pan(s).

















Bake for 1 hour to 1 hour and 15 minutes in bundt pan or 50 minutes in the mini loaf pans.  Check doneness with a toothpick inserted in the center of the cake.

Let stand 10 minutes on wire rack.

Remove from pan(s) and cool slightly.  

Sift confectioners sugar onto cake. 

















Serve warm.  Top with whipped cream, if desired.

I didn't add the whipped cream to enjoy it.  It was moist enough without it.

I hope you will try the recipe.  I don't think you'll be sorry.
 

BANANA SCOTCH MUFFINS

I have a cookbook called Favorite Brand Name Bake Sale Cookbook  that I bought several years ago when I was teaching school.  On the left side page is two recipes and on the right side page is a picture of one of the two recipes.  I like seeing a picture of the finished product.  At least I can see what half of the recipes in the cookbook look like.  I have many recipes that I have made that are very good and I would love to share them on my blog.  The problem is I don't have a picture of the finished product.

Today I was looking through the cookbook for recipes using pumpkin, apples, or bananas.  I have all of these in my pantry right now.  At least the pumpkin is in cans.  I found a number of recipes that sound interesting and most of them were the ones with the pictures.  I need to buy a couple of ingredients for some of the recipes, but I will be trying them and sharing them with you over the next weeks (if I like the results, that is.)

The first one I want to share with you and that I made today is Banana Scotch Muffins.  I didn't have the butterscotch chips called for in the recipe and I thought I would try them with chocolate chips or dried cranberries.  But we decided to go out to dinner and before we came home, we stopped at an Aldi and I bought some butterscotch chips.  They gave the muffin an interesting taste....different from what the chocolate chips would taste like.

BANANA SCOTCH MUFFINS

2/3   cup puree banana (1 extra large banana or 2 small ones)
1       egg, beaten
1/2   cup sugar (I used Splenda)
1/4   cup skim milk
1/4   cup canola oil
1       teaspoon vanilla extract
1       cup flour
1       cup quick-cooking oats
1       teaspoon baking powder
1/2   teaspoon baking soda
1/2   teaspoon salt
1/2   cup butterscotch chips

Preheat oven to 400 degrees F.

Puree banana in blender (my banana were very ripe so I just mashed them real well); combine with egg, sugar, milk, oil, and vanilla.

Combine flour, oats, baking powder, baking soda, and salt.

Stir banana mixture into dry ingredients just til blended.

Add the chips.

Spoon batter into muffin tin cups that have been sprayed with cooking oil.

Bake for 12 to 15 minutes.

Cool on wire rack for 10.

Remove and continue to cool.

Makes 12 muffins.
 

OZARK PUDDING

I cut this recipe out of a military magazine back in 2008.  Since I am from Arkansas, the name caught my eye.  When I read the ingredients, it never seemed like it was much and so I have never tried it.  

Today I decided it was time to do so.  It seemed simple enough....almost too simple but I decided if it flopped, I wouldn't be out much time or ingredients.

OZARK PUDDING

1   egg

3/4   cup sugar (I used Splenda)

1/4   cup flour

1-1/4   teaspoon baking powder

1/8   teaspoon salt

1/2   cup chopped nuts

1/2   cup apple, peeled and chopped

1   teaspoon vanilla extract

Preheat oven to 350 degrees F.  Spray an 8 - inch pie pan with cooking oil.

Beat the egg and sugar together until well blended.

Whisk together the flour, salt, and baking powder.  Add it to the egg mixture.

Stir in the chopped apple, chopped nuts, and vanilla.

Pour into the pie plate.

 Carefully spread the batter out to the edge of the pie plate.

Bake for 30 minutes.

Serve warm with whipped cream or ice cream.

My husband and I both agreed it was very good.  I'm not sure why it is called  a pudding.  Did puddings used to be different?  Anyway, just forget that it is called "pudding" and enjoy it as it is.  I would compare it with a good soft apple/nut cookie. It tastes good with the ice cream or just like a cookie.  I will be making it again either way.