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  • share your favorite fall recipe?

    With the chill in the air, I was wondering if everyone would share their favorite fall food recipe?

  • #2
    Re: share your favorite fall recipe?

    Fall Havest Cake

    Cake:
    1-1/2 Cups Sugar
    1/2 Cup Firmly Packed Brown Sugar
    2 Tsp Cinnamon
    1/2 Tsp Salt
    1/4 Tsp Nutmeg
    1/4 Tsp Ground Ginger
    2 Tsp Baking Soda
    1 Cup Oil
    1/2 Tsp Vanilla Extract
    4 Eggs
    2 Cups Flour, Sifted
    1 Can Pumpkin
    1 Large Apple, Peeled And Chopped
    1/2 Cup Pecans, Chopped

    Icing:
    3-1/2 Cups Confectioner's Sugar, Sifted
    1/2 Cup Butter, Softened
    1 (8oz) Pkg Cream Cheese, Softened
    2 Tsp Vanilla Extract

    Mix Sugars, Spices, Baking Soda, Oil, Vanilla And Eggs. Add Flour, 1/2 Cup At A Time. Beat After Each Addition. Mix In Pumpkin. Stir In Apple And Nuts By Hand. Pour Into A Greased And Floured Bundt Pan. Bake 70 Minutes At 350 Degrees. Cool, 20 Minutes In Pan, Then Remove And Cool On Rack Until Cooled Completely. Frost With Icing.

    To Make Icing; Combine Vanilla, Butter And Cream Cheese. Beat Well. Add Confectioner's Sugar And Beat Until Light And Fluffy. Frost Cooled Cake. Refrigerate Until Just Before Serving.
    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

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    • #3
      Re: share your favorite fall recipe?

      Black Bean Soup

      2 Cans Black Beans, Rinsed And Drained
      1 Can Stewed Tomatoes Or Mexican Stewed, Cut Up
      1 Can Diced Tomatoes Or Diced With Green Chilies
      1 Can Chicken Broth
      1 Can Mexicorn, Drained
      2 Cans Chopped Green Chilies
      4 Green Onions, Thinly Sliced
      2-3 Tbsp Chili Powder
      1 Tsp Ground Cumin
      1/2 Tsp Dried Minced Garlic

      In A Slow Cooker, Combine All Ingredients. Cover And Cook On High For 4-5 Hour Or Until Heated Through.
      "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

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      • #4
        Re: share your favorite fall recipe?

        Pumpkin Chip Cookies

        1 Can Pumpkin
        4 Tsp Baking Powder
        2 Tsp Cinnamon
        2 Cups Sugar
        2 Tbsp Milk
        1 Cup Pecans, Chopped
        2 Tsp Baking Soda
        1 Tsp Salt
        4 Cups Flour
        2 Eggs, Beaten
        1 Cup Vegetable Oil
        1 (12oz) Pkg. Chocolate Chips

        Mix All Together, Drop By Teaspoonfuls On Cookie Sheep And Bake At 375 Degrees For 14 Minutes.
        "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

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        • #5
          Re: share your favorite fall recipe?

          Hey Nu, in your fall Harvest cake, what size can of pumpkin are you using? Laura

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          • #6
            Re: share your favorite fall recipe?

            Just The Regular Size...15oz Give Or Take, Not The Huge One. Not The Pie Filling, Just The Pureed
            "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

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            • #7
              Re: share your favorite fall recipe?

              Mom's Bean Soup
              1 package bean soup mix (found with the dried beans...already mixed for ya!!)
              Wash beans thoroughly. Place in a large kettle with 2 Tbsp. salt. Cover with water and soak overnight.
              In the morning, drain and add two quarts of water, ham or ham hocks. To make even more delicious, add 2 skinless, boneless chicken breasts cut into small pieces and 1 ring of Polish sausage cut into 1" pieces.
              Then add: 1 large onion, chopped 1 28 ounce can tomatoes
              1 tsp. chili powder 1 clove garlic, minced
              salt and pepper to taste
              Simmer another hour or until beans are tender. Thirty minutes before serving add the juice of one lemon.

              I serve this with fresh baked bread!

              Making it next Sunday. I boought a cajun bean soup mix this time...comes with seasonings. Got it at Wal-Mart.

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              • #8
                Re: share your favorite fall recipe?

                Pumpkin Cookies

                2 1/2 cups all-purpose flour
                1 teaspoon baking powder
                1 teaspoon baking soda
                2 teaspoons ground cinnamon
                1/2 teaspoon ground nutmeg
                1/2 teaspoon ground cloves
                1/2 teaspoon salt
                1/2 cup butter, softened
                1 cup white sugar
                1/2 cup brown sugar
                1 cup canned pumpkin puree
                1 egg
                1 teaspoon vanilla extract


                1 (8 ounce) packages cream cheese, softened
                1/4 cup butter, softened
                2 cups sifted confectioners' sugar
                1-1/2 teaspoon vanilla extract

                Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
                In a medium bowl, cream together the 1/2 cup of butter and sugars. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
                Bake for 15 to 20 minutes in the preheated oven. Cool cookies and frost.
                In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.
                Frost cooled cookies and sprinkle with cinnamon.

                YUM YUM YUM!

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