Since fall is one of my favorite seasons and I spend most of my time in my kitchen (I find it soothing) I figured I'd ask if anyone has any really yummy fall recipes. Im about to make a dutch apple pie but Im always looking for new stuff!![]()





Since fall is one of my favorite seasons and I spend most of my time in my kitchen (I find it soothing) I figured I'd ask if anyone has any really yummy fall recipes. Im about to make a dutch apple pie but Im always looking for new stuff!![]()
Sorry I missed church. I was too busy practicing witchcraft and becoming a lesbian.
"If you're good at something, never do it for free." The Dark Knight
"you conjunctively engender an intoxicating combination of wicked, wholesome & insanely intelligent" - a friend describing me
Blessed Be
I can't think of any except the usual baked apples and cinnamon recipes, but you should totally check out www.allrecipes.com and type in "apples". They have some awesome recipes on there, all submitted by regular folks.
When I'm having a craving I microwave an apple and put a half a cup of coconut or vanilla gelato on it. So good and not that unhealthy.





^That sounds yummy!!!
Sorry I missed church. I was too busy practicing witchcraft and becoming a lesbian.
"If you're good at something, never do it for free." The Dark Knight
"you conjunctively engender an intoxicating combination of wicked, wholesome & insanely intelligent" - a friend describing me
Blessed Be



Alton Brown's apple pie recipe is the best!
http://www.foodnetwork.com/videos/apple-pie/31705.html makes me want to bake too!
I also add some apples to my mashed potatoes...oooh, sweet potatoes are good around fall too
im a pastry chef by day.. so hmm im sure i can pull some apple/ fall recipes outta my ass.
oooh! i have a really good pumpkin bar recipe but its from work so its like MASS size.
anybody want it? im sure u can cut the recipe in half until its small enough for ur taste ;]





^ I LOVE anything with pumpkin. I just bought pumpkin bagles and pumpkin cream cheese.![]()
Sorry I missed church. I was too busy practicing witchcraft and becoming a lesbian.
"If you're good at something, never do it for free." The Dark Knight
"you conjunctively engender an intoxicating combination of wicked, wholesome & insanely intelligent" - a friend describing me
Blessed Be
^Ok, you ARE my online wife now...





^ LoL.![]()
Sorry I missed church. I was too busy practicing witchcraft and becoming a lesbian.
"If you're good at something, never do it for free." The Dark Knight
"you conjunctively engender an intoxicating combination of wicked, wholesome & insanely intelligent" - a friend describing me
Blessed Be
Shot down with laughter...





Here's the recipe I use for Apple Cherry Crisp:
1/2 TOPPING:
1 cup flour
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup unsalted butter, cubed, at room temperature
FILLING:
4 to 5 cups Macintosh apples, peeled and sliced
1 cup fresh or frozen cherries, pitted and sliced in half
2 tbsp brown sugar
2 tbsp freshly squeezed orange juice
1 tsp orange zest, finely grated
Cooking Instructions:
For Topping: Preheat oven to 350°F. Stir together flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the cubed butter with your hands until mixture is crumbly. Set aside.
For Filling: Toss apples and cherries with sugar, orange juice and zest. Add mixture to a greased 9-inch round cake pan or deep-dish pie plate. Spoon topping evenly over fruit and bake, uncovered, on the middle rack of oven for 30 minutes. Increase heat to 400°F and continue to bake crisp for 5 to 10 more minutes, until topping is crunchy and deep brown in colour. Remove pan from oven and allow to sit for 5 to 10 minutes. Serve crisp warm with vanilla ice cream or whipped cream.
mmmmmmm^ yes. yes. indeed.



Here's a savory pumpkin recipe. I like to use Kabocha (Japanese pumpkin,) but any pumpkin/winter squash will work.
Simple Gujarati Pumpkin
2 tablespoons oil or ghee
1 teaspoon fenugreek seeds
1/2 teaspoon yellow asafetida powder (hing)
2 lbs pumpkin, cut into 1" cubes
1 cup water
1-1/2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon coriander powder
1-1/2 teaspoons brown sugar
1 tablespoon lemon juice
handful fresh cilantro, chopped
Heat a wok or deep saute pan over medium heat. Add the oil or ghee, and when slightly hot, add the fenugreek seeds. Fry them until they turn one or two shades darker. Be careful not to darken them too much, or they turn bitter.
Add the yellow asafetida powder, saute 15 seconds, then add the pumpkin, water, salt, turmeric, chili, and coriander powder.
Stir, then cover, raise the heat, bring the mixture to the boil, then reduce to a simmer and cook for about 15-20 minutes, or until the pumpkin is tender, preferably with a little liquid left in the pan.
Add the brown sugar + lemon juice, fold through, then remove the pan from the heat, sprinkle with fresh cilantro. Serves 6.



Golden Apple Dumplings
1 cup dried apricots
1 1/2 cups water
1/4 cup sugar
6 apples, peeled and cored
Pastry for 2-crust 9-inch pie
Apricot Sauce:
1 cup water and reserved apricot syrup
2 teaspoons cornstarch
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon butter
1) In small saucepan, combine apricots and water; simmer 10 to 15 minutes. Add sugar and simmer 10 to 15 minutes longer or until apricots are tender. Drain, reserving syrup for Apricot Sauce. Cool apricots.
2) Chop apricots and stuff into centers of apples. Roll pastry and cut to make six 7-inch squares, rerolling and using scraps if necessary.
3) Heat oven to 375 degrees F. Stand one apple on each square, so filling is upright. Bring up corners of pastry to center of apple; moisten edges with water and carefully pinch and seal all seams. Roll back top corners slightly to expose filling. Prick pastry of apple dumplings several times with fork to vent steam.
4) Place dumplings in shallow baking dish. Bake 35 to 40 minutes or until apples are tender and pastry is golden. Meanwhile, prepare Apricot Sauce. Serve warm with Apricot Sauce.
5) Apricot Sauce: Add water to reserved apricot syrup to measure 1 cup. In small saucepan, blend cornstarch and sugar; add syrup mixture. Cook over medium heat until thickened and clear. Stir in lemon juice and butter. Makes about 1 cup.
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