Tom's 70th birthday

Tom's 70th birthday
50 years of marriage this year September 2017

Wednesday, September 21, 2011

RECIPES WITH REMINDERS OF FALL ....

With fall in the air, I've just started baking like crazy.  I don't know what it is, but it just brings back all these memories of smells and flavors.  
So I'm just gonna share some great fall recipes that will help you get in the swing of it all!!   Yum.
APPLE PIE

6 c. peeled, sliced apples (your favorite cooking apple)
1 Tbs. lemon juice
1/2 c. sugar
1/2 c. firmly packed brown sugar
2 Tbs. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbs. butter 
Double crust pastry (try the wonderful recipe below)

Preheat oven to 450 degrees.  Combine apples and lemon juice in mixing bowl.   Combine sugars, flour, cinnamon, nutmeg and mix well.  Pour sugar mixture over aples and stir to coat.  Spoon fill into  the pastry-lined pie pan.  Dot with butter.   Transfer top crust to the top of the pie, trimming off excess.  Fold edges under to seal and flute the rim.  Cut slits for the steam to escape.  Bake in preheated oven for 15 minutes.  Reduce heat to 350 degrees and bake for additional 45 minutes. 


NO-FAIL CREAM CHEESE PIE CRUST

3 cups flour
1 cup margarine or butter
1 - 8 oz. cream cheese, softened

Put aside the margarine (butter) and cream cheese to soften.  In a medium-sized bowl, put    the  flour and add the margarine and cream cheese.  Cut this into the flour until blended, then mix well with your hands (as you would bread dough).

This dough WILL NOT stick to your hands.   Separate into three balls and cover with plastic wrap so it  won't dry out.  Press down and roll out into the size you need for crust.  You won't even need to flour the board.   Place crust into pie pan and trip edges.  Put favorite filling into and bake according to directions.

It's the most tender, good tasting crust you've ever made and so simple.  This recipe yields three crusts.  If you only want to use two of them, you can either refrigerate it for 2 weeks or freeze in a sealed container.




FRESH APPLE CAKE 
INGREDIENTS:
2 c. flour
1 and 3/4 c. sugar
1/2 c. margarine
1/2 tsp. salt
3/4 tsp. soda
2 tsp. cinnamon
1 tsp. nutmeg
6 Tbsps. buttermilk (or soured milk)
2 eggs
3 c. diced apples
Mix together all the above ingredients and put into a 9 x 9 baking pan. Bake at 350 degrees for 45 minutes or lightly browned. While this is baking, mix a creamy topping of 1 cup brown sugar, 1/2 c. margarine and bring to a boil on the stovetop....then add 1 cup of coconut (optional)...While cake and topping is still warm, pour carefully over top of cake....Serve, if possible while a little warm......Tastes yummy!!!!


WILLIAM TELL COFFEECAKE
Ingredients:
1/4 cup margarine
3/4 sugar
1 egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup milk 
Topping:
3 medium apples, (tart ones preferred),
finely chopped and pared
1/3 cup sugar
1 teaspoon cinnamon 
In a separate small bowl, place margarine in microwave and soften for 25 seconds. Mix sugar and softened margarine in a larger bowl and cream until fluffy. Add egg and vanilla; beat well. Mix in separate bowl all the dry ingredients (flour, baking powder, cinnamon, and salt). Add this to the creamed mixture alternating with the milk, and beating smooth after each addition. Pour into a greased 9 inch square pan. 
Combine the topping ingredients together and sprinkle evenly over the batter. Bake in a moderate oven of 350 degrees for 25 to 30 minutes or till done. Cool for about 15 minutes and cut into squares and serve warm. Great for a nice breakfast with coffe or hot chocolate on those chilly mornings.. 



APPLE CRISP
Ingredients:
12 large cooking apples (Macintosh are very good)- Pare them and cut into thin slices
1 teaspoon Cinnamon
3/4 cup sugar
1 stick margarine
1/2 cup flour
1 cup brown sugar 
Grease the bottom of a regular sized cake pan (15 inch), and place evenly all the apple slices until the entire bottom is covered and keep going until all apples are used. Mix the sugar and cinnamon together and sprinkle over top of all the apples. In a small bowl place flour and brown sugar and put the softened margarine into the bowl and using the fork mix all the ingredients together until they form a fine crumb mixture that is then sprinkled over top of all the apples. Make sure the apples are evenly covered. 
Place into a 375 degree oven for at least 25 - 30 minutes. You want to make sure the topping is crunchy and that the apples have had time to cook through. Allow to cool for at least 10 minutes because you want this to be served warm as well. Cut into squares and some whipped topping or vanilla ice cream wouldn't hurt either. 


                                         OLD FASHIONED BLUEBERRY MUFFINS  

2 c. flour

2/3 c. sugar
1 TBS. baking powder
½ tsp. each salt , (cinnamon & nutmeg)
1 ½ c. unsweetened  bluberries 
2 eggs
½ c. milk 
½ c. butter (melted)
¼ c. slivered almonds
2 TBS. sugar for garnish

In large bowl mix flour, sugar, b. powder, salt, cinnamon.
Add blueberries, stir to coat evenly
  In a small bowl beat eggs with fork, mix in milk and butter.  Add to blueberry mixture, 
Stir until blended.
Fill greased muffin tins 2/3 full. Sprinkle with almonds and sugar.
Bake in preheated 400 degree oven until pick comes out clean—15to 25 minutes for muffins.   30 to 35 minutes for 9” square coffee cake.
Makes 12 regular size and 3 – 6 mammoth, jumbo or big muffins.


MORNING GLORY MUFFINS
Ingredients:
2 cups flour
1 1/3 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins
1/2 c. coconut
1/2 c. chopped pecans or walnuts
1 - 8 oz. can crushed pineapple, drained
1 c. vegetable oil
2 tsp. vanilla 

Combine dry ingredients. Stir in carrots, raisins, coconut, nuts and pineapple.   Make a well in the center of mixture and add remaining ingredients until moistened. Place paper cups in muffin pans and fill batter 2/3 full. Bake at 350 degrees for 25 minutes. Bake until golden brown and remove from pans immediately to cool.


PUMPKIN PIE

1 1/2 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
4 large eggs
1 20 oz. can pumpkin
2 cans (12 oz) evaporated milk
2 unbaked 9 inch deep dish pie shells 

Mix sugar, salt, cinnamon, ginger, cloves in a small bowl.  Beat eggs in another bowl.  Stir in pumpkin and sugar/spice mixture.  Gradually stir in evaporated milk.   Pour into shells.

Bake in a preheated 425 degree F. oven for 15 minutes.  Reduce temperature to 350 degrees.  Bake for 40-50 minutes on until a knife inserted near the center comes out clean.  Cool on a rack for two hours.   Serve immediately or refrigerate.  


ICED PUMPKIN SPICE CAKE

Baking Spray
3 cups All-Purpose Flour 
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 cup softened margarine or butter 
2 cups firmly packed brown sugar
4 eggs
1 can (15 oz each) solid-pack pumpkin
1 cup raisins
1-1/2 cups confectioners' sugar
2 tablespoons water
1/2 cup chopped pecans or walnuts
Whipped Topping, optional

Preheat oven to 350°F. Spray 13x9-inch baking pan with baking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
Mix together margarine/butter and sugar in large bowl on medium-high speed of electric mixer until creamy. Add eggs and  mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand.
Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top.  Cut and serve with whipped topping immediately before serving. 


BAGELS WITH AUTUMN PUMPKIN SPREAD

4 sweet bagels of choice, split
4 ounces cream cheese, softened
¼ cup packed brown sugar
¼ cup canned pumpkin 
1 teaspoon pumpkin pie spice
¼ teaspoon vanilla extract
1/8 teaspoon sea salt

Mix cream cheese, brown sugar, pumpkin, pumpkin pie spice, vanilla and salt together until smooth.
Lightly toast bagels and spread the luscious pumpkin spread over toasted bagels and serve.


BANANA CAKE
( My Mom's recipe)

2 c. Sugar 
1 c. Shortening
4 eggs 
6 bananas (ripe and mashed)
4 c. Flour

2 teaspoons baking powder
1 teaspoon baking soda
8 Tbsp. Sour milk
2 teaspoons vanilla 
2 pinches salt
1/2 c. chopped nuts (optional)
Cream sugar, shortening well. Mix in eggs and bananas. Add the flour mixture with the soda and powder and salt and mix in the sour milk. Mix well until smooth. Bake at 350 degrees for 35 to 45 minutes or until the middle springs back up. Makes a large cake. Tastes best with a cream cheese frosting.




BANANA BREAD

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Yield: Makes one loaf.

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