Fall Recipes Category

Table of Contents

1. Contents of Fall Recipes

Fall Recipes

Acres of Apples- Frugal to the Core

Acres of Apples, Frugal to the Core
By Jill Cooper

Jill Cooper is co-author of Planning for Leftovers, Quick Dinners, and Pretty for Pennies - Homemade Bath & Beauty

I've always dreamed of having an apple tree in my back yard. You know the old saying, "be careful what you wish for?" Now that I actually have my own apple tree, I stand in my yard watching the apples piling up around me thinking, "Oh no -- What do I do with this mess now?" If I could make gasoline out of apples, I could retire, but since that is not an option and my frugal mind will not allow me to waste one apple, I have had to come up with some yummier "apple disposal" methods. If you find that you have a few dozen more apples than you know what to do with, these recipes from LivingOnADime.com will help settle your frugal dilemma.


Apple Butter

9 to 10 apples, cored, peeled and chopped
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt

Place everything into a crockpot. Stir, cover and cook on high 1 hour. Cook on low for 9?11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or Freeze. Makes 2 pints.

Apple Pie Filling

9 cups baking apples, peeled, cored and sliced
1 1/2 Tbsp. lemon juice
5 cups water
2 1/4 cup sugar
1/2 cup cornstarch
1/2 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. nutmeg

Toss apples with lemon juice and set aside. Combine the rest of the ingredients in Dutch oven and bring to a boil for 2 minutes, stirring constantly. Add apples and return to boil. Reduce heat, cover and simmer until apples are tender (6-10 minutes). Cool for 30 minutes. Then ladle into freezer containers or bake immediately. Makes two 9-inch pies.


Fried Apples

4 large apples, cored and sliced
3 Tbsp. butter or margarine
1/3 cup brown sugar
1/2 tsp. ground cinnamon

Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top. Serves 4.

Baked Apples

apples, cored
raisins (optional)
1 tsp. margarine
dash of cinnamon
dash of nutmeg
1 Tbsp. honey or brown sugar
(These amounts are per apple.)

For each person use 1 apple. Fill the center of the apple with all the ingredients. Bake at 350 degrees until tender or put in a Dutch oven on top of stove and simmer on very low until tender.

Apple Snack

2 qts. apples, peeled, cored and halved

Coarsely grate apples. Place on a greased cookie sheet. Bake at 225 degrees until dry. Remove from cookie sheet and break into pieces. Store in an airtight container.

Apple Crisp

6 apples, peeled and sliced
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup oatmeal
1/2 cup flour
1 tsp. cinnamon and/or nutmeg
1/2 cup water

Preheat oven to 350 degrees. Arrange apples in well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Serves 6.

Peach Crisp
Use peaches in place of apples.

Other Uses:

~When you have a partially eaten apple, save the good part and chop into pieces. Place in a microwave?safe dish. Blend together 1 tsp. each brown sugar, flour, oatmeal and margarine and a dash of cinnamon. Top the apple with the topping and microwave until tender.
~Core and slice apples very thin. Dehydrate and use in granolas, eat alone or soften in warm water to use in recipes.
~Slice and use in Pancakes or waffles.
~Freeze. Peel, slice and core and then store in 2 cups portions in freezer bags.
~Use soft apples in cooking.
~Cut into small pieces and add to salads with a fruit based dressing.

An Apple a Day by Marilyn Moll

Apple Bread

Ingredients:
3 cups whole wheat pastry flour
1-1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 eggs
1-1/2 cups Sucanat, or packed brown sugar
1/2 cup oil
1 Tablespoon vanilla
2 cups diced apple (without skins)
1/2 cup chopped walnuts
1 teaspoon flour

Mix flour, cinnamon, soda, salt, and baking powder together. Beat eggs and add Sucanat or brown sugar and oil. Add vanilla and dry ingredients. Stir in apples. Mix walnuts in a teaspoon of flour and add to batter. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour.

Makes: 2 loaves

Reprint Permission Granted with the following information:

Copyright The Urban Homemaker 2004, "old fashioned skills for contemporary people".

Free 64-page catalogs are available by request at http://www.urbanhomemaker.com/catalog

Apple Coffee Cake, Apple Turnovers, Apple Smoothie

APPLE RECIPES

But who can just put apples aside without making some special apple cobbler, coffee cake or turnovers? Check out the recipes for these special treats in this special APPLES edition of our newsletter.
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APPLE COFFEE CAKE
from Sue Gregg's BREAKFASTS AND ALLERGY ALTERNATIVES COOKBOOK used by permission.
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This is a whole grain recipe using the blender batter method, no grain mill is required.

1. Preheat oven. Grease or spray baking pan, 11.5 X 8 preferred or 9 X 13 Baking Pan

2. Cook apples with water over medium heat until tender; drain, and coat evenly with cinnamon; set aside:
2 Cups apples, peeled thin slices cut in half
1/4 Cup water
1 tsp. cinnamon (add after apples are cooked)

3. Place in blender; blend on high speed 4-5 minutes until smooth:

1 Cup buttermilk or non-dairy alternative
2 eggs (or alternative
3/4 cup honey (warm slightly if not easily pourable)
1 1/3 Cup whole wheat pastry whole grain or 1 1/2 Cups kamut or spelt whole grain

4. Meanwhile, for topping, blend together in order given with a fork; set aside:
4 TB butter (unsalted preferred)
4 TB Sucanat or crysatlline fructose
1 Cup uncooked rolled oats or 1/2 Cup flour
1 1/2 tsp. cinnamon
1/2 cup shopped walnuts

5. Mix into blender batter thoroughly, but breifly, using blender and or rubber spatula, as needed:

1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

6. Pour batter into prepared baking pan. Spread apple slices evenly over the top and press into batter slightloy with a fork. Add topping.

7. Bake at 325 degrees for 30 -40 minutes or until knife or toothpick comes clean out of center of cake. Serve cake hot.

APPLE TURNOVERS

This is my daughters favorite apple dessert and she always treats us to these top notch turnovers!

8 oz cream cheese
3/4 cup butter
1 egg separated
3 TB cold water divided
2 Cups flour
7 Cups of apples
3/4 cup sucanat or brown sugar
1 1/2 tsp. cinnamon

1. Mix together cream cheese and butter. Refrigerate egg white, mix in the egg yolk and 2 TB of water to the cheese and butter mixture.
2. Gradually add the flour.
3. Refrigerate the dough for one hour.
4. While the dough is chilling, prepare the apples by tossing the apples with sugar and cinnamon in a heavy skillet. Bring to a bowl and reduce heat, cover and simmer 8-20 minutes. Remove from heat to cool.
5. Turn pastry dough onto a lightly floured surface and roll the dough to 1/8 in thickness.
6. Cut into squares. Fill with fruit mixture. About 1/2 cup cooked fruit mixture per square.
7. Fold pastry over and seal the edges with a fork.
8. Whisk together 1 TB water and egg white, and brush over the pastry.
9. Bake at 375 degrees for 18 -22 minutes or until lightly browned. Remove from oven and sprinkle with powdered sugar if desired.

FROSTY APPLE SHAKE

Smoothies are a great way to have a nutritious and refreshing drink. They are easy to make, just use whatever ingredients are on hand and be creative.

Blend in blender until smooth:

1 Cup nonfat plain or vanilla yogurt
1 medium, tart apple, unpeeled, such as Jonathan, Golden Delicious, Honeycrisp
1 scoop vanilla protein powder (opt)
1/16 tsp. cinnamon
2-3 ice cubes

Variations:

Add one or more of any of the following ingredients per serving for variety and added nutrition:

1-2 TB peanut butter
1 TB wheat germ
1 TB wheat bran
1 TB oat bran
1 TB Flax Seeds
1 TB Sunflower Seeds
1 TB almonds
1 TB sesame seeds

APPLE RECIPES FOR SALAD, MUFFINS, AND QUICK BREADS

APPLE COFFEE CAKE
"Reprinted from Sue Gregg's BREAKFASTS COOKBOOK by permission"
This is a whole grain recipe using the blender batter method, no grain mill is required.

1. Preheat oven. Grease or spray baking pan, 11.5 X 8 preferred or 9 X 13 Baking Pan

2. Cook apples with water over medium heat until tender; drain, and coat evenly with cinnamon; set aside:
2 Cups apples, peeled thin slices cut in half
1/4 Cup water
1 tsp. cinnamon (add after apples are cooked)

3. Place in blender; blend on high speed 4-5 minutes until smooth:

1 Cup buttermilk or non-dairy alternative
2 eggs (or alternative
3/4 cup honey (warm slightly if not easily pourable)
1 1/3 Cup whole wheat pastry whole grain or 1 1/2 Cups kamut or spelt whole grain

4. Meanwhile, for topping, blend together in order given with a fork; set aside:

4 TB butter (unsalted preferred)
4 TB Sucanat or crysatlline fructose
1 Cup uncooked rolled oats or 1/2 Cup flour
1 1/2 tsp. cinnamon
1/2 cup shopped walnuts

5. Mix into blender batter thoroughly, but breifly, using blender and or rubber spatula, as needed:

1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

6. Pour batter into prepared baking pan. Spread apple slices evenly over the top and press into batter slightloy with a fork. Add topping.

7. Bake at 325 degrees for 30 -40 minutes or until knife or toothpick comes clean out of center of cake. Serve cake hot.

APPLE AND FRUIT SALAD with CREAMY YOGURT DRESSING
This easy recipe is perfect when pears and apples come into season. Don't worry if you have all the fruits, just use what you have available.

3 bananas
2 fresh apples peeled/chuncked
2 fresh pears, cored and chunked
1/2 cup seedless golden raisins
1/2 cup boken pecan pieces

Dressing, Mix together:

1/2 cup yogurt
2 TB honey, warmed
1/2 tsp cinnamon,
dash salt.

Add fruit, raisins, and pecans to dressing mixture. Chill thoroughly before serving. For more color - leave skins on apples and pears.

APPLE SMOOTHIE
" A fantastic, quick way to pack maximum nutritional value in a shake to satisfy hunger, and meet energy needs throughout the morning. An ultimate convenience whole food"

1 ripe frozen banana, broken in pieces
1 Cup coconut milk, or kefir, or plain yogurt
1 Cup orange juice
1 small apple, cored, and peeled
1-2 TB honey or maple syrup, optional - taste first before adding sweetener
2-3 cubes ice, optional - for thicker smoothie

Using chilled ingredients, blend ingredients in a blender until smooth.

APPLESAUCE MUFFINS

1 egg, beaten
1/4 Cup oil
1 C applesauce
1/2 Cup honey
1-3/4 C. whole grain pastry flour
1/2 tsp. soda
3/4 tsp. cinnamon
1/2 tsp sea salt
1-1/2 tsp. baking powder
1/4 tsp. nutmeg
1/4 C. chopped pecans or walnuts (optional)
1/2 C. raisins (optional)

Mix egg, oil, honey and applesauce in a small bowl and set aside. Assemble the dry ingredients in a medium sized mixing bowl and stir to evenly distribute spices and leavening into the flour.

Combine liquid ingredients into dry ingredients with a wire whisk gently. Carefully fold in nuts and raisins if desired and avoid over-mixing the ingredients. Fill oiled or lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes or until muffins are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Makes 12 muffins.

Pumpkin Cider Bread (Makes 1 loaf)

2 cups fresh pressed apple cider or apple juice
1 cinnamon stick
1 tablespoon mulling spices, optional
1 cup canned or fresh homemade pumpkin puree
2 large fresh eggs
1/4 cup vegetable oil
3/4 cup Sucanat or light brown sugar, firmly packed
1 tablespoon freshly grated orange zest (optional)
2 cups whole wheat pastry flour or all purpose flour
2-1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts

Preheat your oven to 350�F.

In a saucepan combine the apple cider, cinnamon stick, and mulling spices. Boil the mixture until it is reduced to about 1/4 cup and let it cool. If you don't have time to simmer the cider to concentrate the flavors just use 1/4 Cup apple cider.

In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange zest, and the cool reduced cider. Into a mixing bowl, stir together the flour, baking powder, salt, baking soda, mace, cinnamon, and ground cloves. Add the chopped walnuts, and stir the batter until it is just combined together. Transfer the batter to a well-buttered 8 1/2-inch by 4 1/2-inch loaf pan. Bake the bread in the middle of your preheated 350�F. oven for 1 hour, or until your toothpick or cake tester comes out clean. Let the bread cool in the bread pan.

The aroma of this bread alone wafting through your house makes this a family favorite recipe.

FOR INFORMATION ON CONVERTING RECIPES TO THE TWO STAGE PROCESS FOR WHOLE GRAINS GO TO THIS LINK.

Apples - Canning, Drying, Freezing Directions

CANNING AND PRESERVING - Apples

Whether you can, freeze, dry apples or all three, a quick review of the methods is in order. You will find that you will save hours of preparation time if you invest in any of the following equipment: The apple peeler , the Villa Ware Food Strainer, and the Nutri-Steamer by Back to Basics.

Don't forget to involve the children, take pictures, and build memories and traditions!!!

The Busy Person's Guide to Preserving Food

Easy Step-by-step Instructions for Freezing, Drying, and Canning By Janet Chadwick

REPRINTED BY PERMISSION FROM STOREY PUBLICATIONS

Apples store well in a root cellar and dry beautifully. Applesauce is a staple in most households, and homemade applesauce is far superior to commercial products. Homemade applesauce can be canned or frozen. Finally apples make great jams and jellies. The natural pectin in apples make them easy to handle in jams and jellies--they can even be combined with other low-pectin fruits to make a firmer jelly.

FREEZING APPLESAUCE

Fastest Method for Applesauce, Good Finished Product

1. Wash and quarter apples. Don't peel. Put in heavy-bottomed kettle with 2 inches of water. Cover and cook until soft, stirring occasionally to prevent scorching.

2. Pass through a Hand Crank Food Mill or Food Strainer. Add sweetener to taste, if desired.

3. Cool prepared applesauce and pack into rigid containers leaving 1/2 inch headspace for pints, 1 inch for quarts.

CANNING APPLESAUCE

Even though it takes time to make applesauce, it yields such a wonderful finished product that you may find it well worth your time. Figure that 21 pounds of apples will yield a canner load of 7 quarts of applesauce.

1. Wash and quarter apples. Don't peel. Put in heavy-bottomed kettle with 2 inches of water. Cover and cook until soft, stirring occasionally to prevent scorching. Begin preheating water in canner and tea kettle and preparing jars and lids.

2. Pass through a Hand Crank Food Mill or Food Strainer Add sweetener to taste, if desired. Reheat to boiling.

3. Pack hot applesauce in hot clean jars, leaving 1/2 inch headspace. Process pints in water bath canner for 15 minutes, quarts for 20 minutes.

DRYING APPLES- Great for snacks or pies.

1. Wash and core apples; peeling is optional. Cut in wedges, then in 1/4 inch slices; or cut in 1/4 inch crosswise rings. (ed. note: I prefer using the apple peeler to save oodles of time.)

2. Pre-treat if drying in the sun. Pretreating is optional with oven-drying and not necessary at all if you work quickly and slice directly onto dehydrator trays. To pretreat, dip slices in ascorbic acid or commercial fruit dip (page 85), then soak for 1 hour in diluted lemon juice (1/4 cup lemon juice to 4 cups water) or full-strength pineapple juice.

3. Dry in a dehydrator or in a conventional oven at 115 degrees F for 6-8 hours, stirring or turning the fruit once. After the first 6 hours, test for dryness every 2 hours, until there is not moisture in the center when a slice is bitten. Or dry in the sun for 2-3 days, until leathery and chewy, with no sign of crispness in the centers. Take trays inside at night.

4. Cool and package in airtight containers.

For information about dehydrators, Click Here.

MAKING APPLE FRUIT LEATHER

A favorite!

1. Core and cut up 4 medium-size apples, without peeling. Add 1/2 cup water, and cook over medium heat for 15 to 20 minutes, or until tender. Force through a sieve or use a blender and stir in 1/4 cup honey or to taste.

2. Line a drying tray with plastic wrap (or use the fruit leather sheet that came with your dehydrator). Spread the puree 1/8 inch thick on the trays.

3. Dry in a dehydrator at 120 degrees F for 6-8 hours, or until leather can be pulled easily from plastic. Invert, pull off plastic, and continue drying for another 4 to 6 hours. Dry in the oven at 120 degrees F for 6-8 hours or until leather can be pulled easily from plastic. Invert, pull off plastic, and continue drying for another 6-8 hours. Dry in the sun for 1 day, or until leather can be pulled easily from plastic. Invert, pull off plastic, and dry for 1 more day.

4. To store, roll up in waxed paper or plastic wrap, close and twist ends, and store in the refrigerator for up to 6 weeks.

FREEZING APPLES WITH SUGAR SYRUP

Fast Method, Good finished Product

1. Prepare medium syrup and set aside. Wash, peel, core, and slice apples. Use an "old-fashioned" apple peeler to save oodles of time by virtually eliminating the tedious peeling/coring by hand process. You will really have fun with your children using the peeler. Pretreat apples with an antioxidant (use 1/4 tsp ascorbic acid per quart or commercial Fruit Fresh), if desired. (Medium syrup= 8 1/4 Cups Water or Fruit Juice and 3 3/4 Cups Sugar- heat water and sugar together, bring to a boil and pour over raw fruits in jars for raw packs. For hot packs, bring water and sugar to a boil, add fruit, reheat to boiling, and fill jars immediately.)

2. Pack slices in a rigid container and cover with syrup, alllowing 1/2 inch headspace for pints and 1 inch for quarts.

3. Seal and freeze.

Freezing Apple Slices with Sugar

1. Wash, peel, core, and slice apples. Use and old fashioned apple peeler to save hours of time. Pretreat with an antioxidant , if desired.

2. Sprinkle 1/4 Cup sugar over each quart of apples; toss to coat well. Allow to stand until juice is drawn out and sugar is dissolved. Pack slices in a rigid container and cover with the resulting syrup, allowing 1/2 inch headspace for pints and 1 inch for quarts.

3. Seal and freeze.

Quick Tip for Apple Pie Filling:
An easy way to freeze apples for pies is to prepare the pie filling as you would if you were baking right away. Freeze slices in a pie tin. When frozen, slip out of the pie tin, wrap in freeezer paper, and return to freezer. When you are ready to bake, slip the frozen apples into a prepared pie shell, and bake. Thawing first is not necesary.

For more information, call toll free at 1-800-552-7323 or email me at marilyn@urbanhomemaker.com.

Reprint Permission Granted with the following information:

Copyright The Urban Homemaker 2004, "old fashioned skills for contemporary people".

Free 64-page catalogs are available by request at http://www.urbanhomemaker.com/catalog

Applesauce and Date Nut Quick Bread Recipes

DATE NUT LOAF

The Cheddar Cheese really pulls the flavor of the dates and nuts into a very pleasing taste.

3/4 cup boiling water
1/2 pound pitted and chopped dates
2 tablespoons olive oil or butter
1-3/4 cup whole-wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup sugar or Sucanat
1 egg, well beaten
1 cup shredded cheddar cheese
1 cup chopped walnuts or pecans

Pour boiling water over dates and oil or butter-let stand for 5 minutes or
until mixture is cool. Sift flour with salt, soda, and sugar
into a bowl. Stir in date mixture, beaten egg, cheese and walnuts. Sir
only until well blended.

Pour into a buttered loaf pan (9 x 5). Bake at 325 degree for 50 to 60
minutes. Turn out on a rack to cool. Wrap well in foil or plastic to
store. Makes one loaf.

DATE NUT BUTTER

1/2 cup (or 1/4 lb) unsalted butter (at room temperature)
3 tablespoons powdered sugar (I used a few drops of Stevia)
3 tablespoons pitted, chopped dates
1/4 cup chopped walnuts or pecans

Whirl all in food processor. Makes about 1 cup. Enjoy. (This butter is awesome!ed.)

OATMEAL APPLESAUCE LOAF

1 cup applesauce
2/3 cup brown sugar or Sucanat
2 eggs
1-1/2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup olive oil
1-1/2 cups rolled oats
1 cup raisins
1/2 cup chopped walnuts or pecans

Beat together brown sugar and eggs until smooth. Add applesauce. Sift
flour with baking powder, soda, salt, cinnamon and nutmeg into egg mixture.
Blend. Stir in olive oil, rolled oats, raisins and nuts.

Spoon batter into buttered loaf pan (9 x 5). Bake at 350 degrees for one
hour. Makes one loaf.

Contributed by Marilyn Cummelin, Picture by Marilyn Moll

BAKING WITH PUMPKIN

BEEF BURGUNDY

Beef Burgundy Simplified

Each December, I like to prepare a favorite recipe called Beef Burgundy to serve to guests. I make a large batch, and store the rest in meal sized portions to pull out of the freezer in January or February for those nights when I don't know what else to cook. I know this recipe is a winner and will soon become part of your family's favorites. I have found the taste vastly improves if the stew is stored overnight in the refrigerator before serving.

2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1 1/2 inch cubes
2 T flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 Cup beef stock or canned beef bouillon)
1 8 oz can tomato sauce
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter

Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomatosauce and herbs. Over heat bring the mixture to a simmer and then cook it,m tightly covered for two or more hours or until the meat is fork tender. Add the onions after one hour.

Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining % of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.

When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy. We like to serve this over steaming brown rice. But egg noodles are also fine.

For more information, please email me at marilyn@urbanhomemaker.com or call us at 1-800-552-7323.

Beef Burgundy Simplified - Family Favorite

Beef Burgundy Simplified

Each December, I like to prepare a favorite recipe called Beef Burgundy to serve to guests. I make a large batch, and store the rest in meal sized portions to pull out of the freezer in January or February for those nights when I don't know what else to cook. I know this recipe is a winner and will soon become part of your family's favorites. I have found the taste vastly improves if the stew is stored overnight in the refrigerator before serving.

2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1 1/2 inch cubes
2 T flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 Cup beef stock or canned beef bouillon)
1 8 oz can tomato sauce
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter

Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomatosauce and herbs. Over heat bring the mixture to a simmer and then cook it,m tightly covered for two or more hours or until the meat is fork tender. Add the onions after one hour.

Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining % of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.

When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy. We like to serve this over steaming brown rice. But egg noodles are also fine.

For more information, please email me at marilyn@urbanhomemaker.com or call us at 1-800-552-7323.

Chicken Barley Vegetable Soup with Herbs

This simple, hearty and flavorful soup will remind you of the bounty of your summer garden. Its assortment of herbs and vegetables will warm you down to your toes. It has become a family favorite with or without the chicken added.

6 chicken thighs, skinned
2/3 cup barley
8 Cups chicken stock or water
2 stalks celery, chopped
3 small carrots, sliced
1 Cup chopped broccoli florets (optional)
1 large tomato, peeled and chopped or 2 Tablespoons tomato
powder (optional)
3 cloves garlic, minced
1 Tablespoon tamari, or soy sauce or Bragg's liquid aminos
1 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon thyme
Dash of cayenne pepper
2 Tablespoons minced fresh parsley


Put all of the ingredients except the parsley into an 8 qt. stock pot or 5 liter or larger pressure cooker such as a Duromatic. Bring to a boil, cover and reduce heat. In the Duromatic, bring ingredients to second red ring and pressure for 15 minutes; allow pressure to drop naturally. (Or simmer the soup conventionally for 1-1/4 hours, stirring occasionally.)

Remove the chicken thighs from the soup. When cooled slightly, remove the meat and cut into bite sized pieces. Return the meat to the soup. Simmer the soup an additional 10-15 minutes if desired. Adjust seasonings to taste, and add the parsley and serve.

Fall Centerpiece

Making a Fall Centerpiece is very easy and inexpensive.  Sandy has taken an inexpensive cloth napkin with Fall colors.
On top she has used two small silk pumpkins (real ones are fine) that she bought last year at 90% off at Hobby Lobby.
Combined with a few pieces of mini-Indian corn (her's is from the garden) and two or three picks in Fall colors.  This
basic plan could be changed seasonally for Christmas, Easter, Memorial Day, etc with a little creativity.  Sandy says it
is quite easy and can be VERY economical if you plan ahead.  Give it a try!

 

Harvest Pear Crisp

HARVEST PEAR CRISP

Cinnamon-spiced pears bake under a crunchy streusel topping in this easy dessert. Assemble the dish ahead of time, or bake it earlier in the day and serve it at room temperature. Your house will smell wonderfully. Duane, who doesn't like pears, just loves this recipe!

6 cups Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1-1/2 teaspoons ground cinnamon, divided
1/3 cup whole grain flour
1/2 cup packed brown sugar or SUCANAT
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped walnuts

Preheat oven to 375°.

Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Measure flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a small bowl or food processor, mix until combined. Add chilled butter; pulse the food processor or mix with a pastry blender until the mixture resembles coarse meal. Add oats and walnuts; Mix again.. Sprinkle flour/nut mixture evenly over pear mixture.

Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature. Yield: 8 servings

Potato Pancakes

PREPARING AND BAKING WITH PUMPKIN

{ED. NOTE} Pumpkin is high in Vitamin A and fiber! My good friend Shauna is an avid gardner and fabulous cook. She put together her favorite pumpkin recipes and pumpkin cooking information for her garden club and we are the beneficiaries. I can assure you Shauna's Favorite Pumpkin Pie recipe is a winner, it is quite light and delicious!

See Pumpkin Cooking Methods below*

SHAUNA'S FAVORITE AUTUMN PUMPKIN PIE RECIPE

Prep Time: 5 minutes

1-3/4 C. mashed cooked pumpkin (canned pumpkin is ok)
1-1/3 C (1 can) sweetened condensed milk
1 egg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 Cup hot water

After blending, pour into a pastry-lined pie pan and bake for 50-55 minutes at 375° F. (Bake until an inserted knife comes out clean). Serving suggestion: Top with real whipped cream and chopped nuts! Fabulous and light!

CHOCOLATE PUMPKIN CAKE

2 C whole wheat pastry flour or sifted all purpose flour
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 Cup sugar or Sucanat
3/4 C. butter, softened
4 egg yokes
1 Cup cooked pumpkin, mashed
4 oz melted chocolate
1/2 C. milk
1/2 C. chopped nuts
1/2 C. raisins
4 egg whites

Combine flour, baking powder, nutmeg and cinnamon, and salt. Set aside. Blend sugar and butter. Add egg yoks and beat until light. Blend in pumpkin and chocolate. Add flour mixture alternately with milk, and blend after each addition. Stir in raisins, and nuts. Beat egg whites until stiff and fold into mixture. Bake in a 10" greased tube pan at 350° F for 65-70 minutes. Note: spaghetti squash can also be used.

PUMPKIN BARS

4 eggs
3/4 C. sugar or Sucanat
3/4 c. oil
2 C. cooked pumpkin
2 C. flour
1-1/2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

In large bowl, beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, soda, cinnamon and salt; add to pumpkin mixture and stir well.
Spread batter in ungreased 15 X 10 X 1" baking pan. Bake at 350°F for 25-30 minutes.

*PUMPKIN COOKING METHODS- TO PREPARE PUMPKIN FOR USE IN RECIPES
Pumpkin can be frozen in 1-2 cup portions in the freezer for fall and winter pies and muffins.

Oven Method:
Cut pumpkin in half or serving size pieces after removing seeds and pulp. Place cut-side down in a shallow baking dish. Add small amount of water (about 1/4"). Bake at 400'F for 30-40 minutes until almost tender. Turn pieces and continue to bake until tender, 20-25 more minutes.

Microwave method:
Cut pumpkin in half; remove seeds and loose pulp. Cut into pieces and place in microwave-safe dish. Cover loosely with heavy-duty plastic wrap or glass casserole dish cover. Microwave of high 5- 10 minutes or until pumpkin is tender. Cool and peel off rind. Pack into measuring cup. Can be frozen in serving -size containers, which makes whipping up a homemade pumpkin pie or batch of muffins during the fall and winter months as easy as pie!

Pumpkin Bread Recipe

PUMPKIN BREAD
This classic pumpkin bread recipe will make 3 large or 4 medium sized loaves, plenty for family and gifts

4 1/2 C. sugar, white, brown, Sucanat, or combination
1 1/2 C. vegetable oil
6 eggs
2 tsp. nutmeg
2 tsp. cinnamon
1 TB salt
3 C. canned pumpkin
1 c. water
1 1/2 tsp. baking soda
3/4 tsp. baking powder
4 1/2 C flour

Combine first eight ingredients and beat one minute. Stir together the flour, soda and baking powder, then add to wet mixture. Stir all ingredients until well-combined. Pour batter into loaf pans or muffin tins. Bake in 325° F oven for 50-60 minutes (regular sized loaf pans). Decrease baking time for muffins and mini-loaves. Test for doneness, cool five minutes in pan and finish cooling on a wire rack. Wrap completely cooled product in plastic wrap or bread bags for storage.

SLUMGULLION STEW

SLUMGULLION STEW
(recipe courtesy of Lake City, Colorado)

1 1/2 # Beef Stew Meat, cubed
1 large onion, chopped
3-5 medium carrots, sliced
3 red potatoes, diced
1 bell pepper, chopped (optional)
1 can black eyed peas(optional)
1 can tomatoes, chopped
4-6 cups water
1 tsp. thyme
salt and pepper to taste

Brown the meat over high heat with 1-2 TB olive oil in a dutch oven. Saute onion with meat. Add carrots, potatoes, tomatoes, and water and simmer for at least 1-2 hours or until the vegetables are tender. Add seasonings to taste. You can add leftover veggies such as cabbage, corn, green beans, etc.

Thicken the broth with flour. Add 1/2 cup macaroni in last 1/2 hour cooking, if desired. Adjust seasonings if needed. If you are using stove top, be careful to not overcook. If you are preparing this dish in a dutch oven over coals, be careful that the heat isn't too hot.

Enjoy!

Thanksgiving Dinner Stress Free Plans and Recipes

Our family celebrates a Traditional Thanksgiving each year using the following menu:

Turkey, Homemade Gravy*, Herbed Stuffing* Mashed Potatoes, Aunt Helen's Sweet Potatoes*, Green Beans Amandine, Cranberry Relish Jello Salad* Pumpkin Bread*, Fantastic Whole Wheat Rolls*, Apple Pie*, Pecan Pie*, and coffee or tea.

The complete ebook with all recipes and planning information is available for a free download, now. Scroll down:

For more information contact me at marilyn@urbanhomemaker.com or call 1-800-552-7323

THANKSGIVING RECIPES

Here is the Urban Homemaker Family's Traditional Thanksgiving Menu and recipes that we have been using for nearly twenty years. Recipes follow for the * Items.

AUNT HELEN'S SWEET POTATOES
The crispy, nutty topping will appeal to children of all ages.

1/4 Cup butter
2 eggs
1/2 C. sugar or honey
2/3 C. evaporated milk
1 tsp vanilla
4 lbs. fresh sweet potatoes cooked OR 4 lbs canned, drained sweet potatoes
(Note: Sweet potatoes are distinctly and vividly orange colored, extremely high in vitamin A and often mislabeled as Yams.)

To prepare sweet potatoes in their jackets, drop them into boiling water to cover and cook until tender, about 25 minutes. (I usually pressure cook the sweet potatoes in 10 minutes to save time and money.) Peel and mash the cooked sweet potatoes and mix with the other ingredients. Place in a shallow 11 X 7 baking dish, bake at 350° for 30-45 minutes. Then sprinkle the topping mixture over the sweet potatoes and bake another 15-20 minutes
Topping Mixture
2 Cups Crisp Rice cereal
1/2 C. chopped pecans or walnuts
1/4 C. butter
1/2 C. brown sugar or Sucanat

CRANBERRY RELISH JELLO MOLD
I have served this jello mold at Thanksgiving and Christmas for nearly 30 years! This recipe can be prepared several days ahead.
Yields 8-10 servings

1. Assemble and prepare the following ingredients:

20 oz. can crushed pineapple unsweetened (drain, reserving the juice)
2 pkg (3 oz each) cherry, raspberry, or strawberry gelatin
1 Cup boiling water
1 Cup fresh, whole cranberries
1 - 11 oz can mandarin oranges
1 cup chopped celery
1/2 cup chopped pecans
1 TB lemon juice

2. Dissolve gelatin in boiling water. Add lemon juice and reserved pineapple juice.

3. Chill until gelatin begins to set-up about one hour. Meanwhile, coarsely chop cranberries in blender or food processor.

4. Stir in cranberries, oranges, pineapple, celery, and pecans to the thickened gelatin. Place this mixture in holiday jello mold or attractive glass serving bowl. Chill until firm.

HERBED STUFFING
Stuffing recipes are easy to make.

1. Cut bread into crouton-size cubes, about 20 slices of toasted white or whole wheat bread OR use one large bag of Pepperidge Farm Herb Stuffing Mix (For homebaked whole wheat bread use 15 thin slices.) Place in a large bowl.

2 If you are using the Pepperidge Farm Stuffing Mix, omit this step.
IF you are using your own croutons, Combine in a separate small bowl and sprinkle over the bread:

2 tsp. salt
1/2 tsp. pepper
1 TB sage or poultry seasoning.

3. Crumble, brown, and drain the sausage. Add the sausage to the stuffing mix or bread cubes:

1/4 pound bulk turkey breakfast sausage,
1/4 pound bulk turkey Italian sausage
(Leftover sausage can be frozen for scrambled eggs, pizzas, etc.)

4. Saute the celery and onion in 1 TB of butter:

1 cup chopped celery
1 chopped onion

5. Next, add to the bread cubes/stuffing mixture:

4 TB fresh chopped parsley
1 peeled, cored, chopped Granny Smith or Jonathan apple
3/4 cup cranberries (for color/ optional)

6. Combine together:

1 stick melted butter
2 Cups canned chicken broth or reconstituted chicken broth powder

7. Drizzle all the liquid over the other ingredients and lightly toss until well mixed.

8. Stuff the bird loosely because stuffing expands during roasting, or place the mixture in a glass casserole dish and bake the stuffing separately until hot. It is very hard to ruin stuffing; use the ingredients you have and like, but don't forget the onion and celery. I can't wait to make this right now!

PERFECT HOMEMADE GRAVY

Ladies, don't spoil your feast by using store bought turkey gravy mix. Your guests will notice the difference and remember this delicious homemade gravy. My daughter was horrified when she was helping another family clean up the meal and all the turkey drippings had been discarded! Make lots of gravy, it is perfect for leftovers, and many turkey casserole variations.

The secret to homemade gravy is to make a delicious stock/base by simmering the giblets and neck in 2-3 cups of water while the turkey roasts, and saving ALL the drippings and browned crusty bits on the bottom of the roasting pan. Canned chicken broth or commercial gravy mix is a poor substitute, so resolve not to be tempted to compromise these steps.

Pour all the turkey drippings from the roasting pan into a large measuring cup (at least 2 Cup measure) and allow the grease to separate. While the drippings are separating, pour 2-3 cups of water into the roasting pan and bring it to a boil by placing the pan on two burners on your stove top. Using a wooden spoon, stir up these browned bits so they "dissolve" into the water. This step is essential to wonderful tasting, beautifully browned gravy and makes cleaning up a roasting pan a much easier task. Reserve 4-8TB (1/4- 1/2 Cup) of the turkey grease once it separates from the drippings.

After the roasting pan has simmered with water and turned a deep brown color, combine this liquid with turkey drippings (not the fat) and the broth from simmering turkey giblets so that you have 5-6 Cups of liquid. I use my 6-Cup blender as a measuring cup.

Then combine 1/4-1/2 Cup turkey fat (or butter) with 8-10 TB flour (whole wheat pastry preferred) until it gelatinizes, or thickens in a large sauce pan. Keep stirring over medium low heat for about one minute.

Now, VERY GRADUALLY, pour the liquid from the turkey giblets and the roasting pan into the fat/flour mixture while you stir it continuously so as to not have any lumps. Stir continuously until the entire mixture thickens. Adjust the liquid if needed so you have a nice pourable gravy. Add 2-3 tsp salt or to taste, OR use 1-2 TB of Sue's Kitchen Magic for a richer/deeper flavor and for a lower sodium gravy. Save leftover gravy leftovers for future meals, open face sandwiches, etc!

FANTASTIC WHOLE WHEAT ROLLS
These wonderful rolls will be a hit for everyday or special occasions. Halve the recipe for a smaller batch.

2 1/2 Cups warm water
1/2 Cup honey
1/2 Cup dry powdered milk (optional)
2 TB yeast
2 eggs
6-8 cups whole wheat flour*
2 1/2 tsp. salt
1/2 Cup oil
1/2 Cup vital gluten
2 TB dough enhancer (optional)
melted butter

Combine warm water, honey, powdered milk, and yeast in mixing bowl. Allow yeast to activate. Add the eggs and 3 Cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Cover, let rest until bubbly, about 30 minutes. Add salt, oil, and enough of the remaining flour until the dough pulls away from the sides of the bowl. Be careful to not add too much flour. Knead the dough for 6-8 minutes or until the gluten is developed or the dough is soft and pliable, not dry. Place the dough on a lightly greased surface. Grease the baking sheets. Pinch off small round portions of dough, and roll into an an 8-inch rope. Tie the "rope" in a single knot. Place the knots in rows on baking sheets, cover, and let rise until double. Bake in a 350 degree oven for 20 to 25 minutes or until lightly browned. Brush with melted butter if desired, and remove to a cooling rack. Makes 2-3 dozen.

Multi-grain variation: Substitute 1 cup of 7-Grain Mix, cracked OR 1 Cup cracked wheat for one cup of the whole wheat flour.

* IF you do not have high quality fresh home milled whole wheat flour I would recommend that you use half bread flour or all-purpose flour in place of some of the whole wheat flour in order to avoid heavy, dense rolls.

AMERICAN APPLE PIE
This is the best Apple Pie Recipe I have ever found. Use tart apples such as Jonathan, Granny Smith, Gala, Macintosh or a combination of apples for fabulous flavor. The spices used in this apple pie version are the best. Serve with real whipped cream or French Vanilla ice cream.

1 Double Crust Pie Recipe (use your favorite pie crust recipe or check http://tinyurl.com/2uwal for for Never Fail Pie Crust)
8-9 Large tart cooking apples, pared, cored and sliced thin. (An Apple Peeler saves LOTS of time)
1/4 Cup fresh lemon juice
6 TB flour, whole wheat pastry flour is good
3/4 Cup sugar or Sucanat, more if desired
1 tsp. cinnamon
1 tsp. nutmeg (key ingredient)
2 TB butter (not margarine)

Place prepared bottom crust in a 9-inch pie pan. Put sliced, cored, peeled apples into a large mixing bowl and toss with lemon juice. Preheat the oven to 400° F. In a small bowl, combine the flour, sugar, cinnamon and nutmeg. Sprinkle 1/4 Cup of the sugar mixture on the bottom pie crust and add the rest of the sugar mixture to the apples and stir to coat the apples. Fill the pie crust heaping full with the apple mixture. Dot with the butter.

Place the top crust over the filling. Press edges together and flute. Bake about 50 minutes, until the crust is golden browned. Serve with favorite topping. Makes one pie.

PECAN PIE
A simple, easy and delicious classic!

PREHEAT OVEN TO 450°

Line a 9" pie pan with single crust of pie dough (Never Fail Pie Crust Recipe can be found at http://tinyurl.com/2uwal), fork it all over very thoroughly to allow steam to escape and bake it only partially, from 5 to 7 minutes. Allow it to cool. Reduce oven heat to 375°.
Combine and beat thoroughly:

3 eggs
1 cup sugar
1/2 tsp. salt
1/3 cup melted butter
1 cup light corn syrup
Stir In:
1 cup pecan halves
1 tsp. vanilla

Fill the shell. Bake the pie 40 to 50 minutes at 375° or until a knife inserted in the filling comes out clean. I have found that when the pie looks browned it is done. Serve warm or cold.

PUMPKIN BREAD
This classic pumpkin bread recipe will make 3 to 4 medium sized loaves, or lots of muffins, plenty for family and gifts.

4 1/2 C. sugar, white, brown, Sucanat, or combination
1 1/2 C. vegetable oil
6 eggs
2 tsp. nutmeg
2 tsp. cinnamon
1 TB salt
3 C. canned pumpkin
1 c. water
1 1/2 tsp. baking soda
3/4 tsp. baking powder
4 1/2 C flour

Combine first eight ingredients and beat one minute. Stir together the flour, soda and baking powder, then add to wet mixture. Stir all ingredients until well-combined without overmixing. Pour batter into greased loaf pans or muffin tins. Bake in 325° F oven for 50-60 minutes (regular sized loaf pans). Decrease baking time for muffins and mini-loaves. Test for doneness, cool five minutes in pan and finish cooling on a wire rack. Wrap completely cooled product in plastic wrap or bread bags for storage. Variation: Add 1-2 C. chopped nuts and,or raisins to batter before baking.

TURKEY LEFTOVER RECIPES

With all those delicious turkey leftovers, here are a few recipes we look forward to each year after Thanksgiving!!! This is absolutely the best part of Thanksgiving.

TURKEY CHOWDER

My friend, Debi Nancarrow, shared this recipe with me in 1985 that had become not only a family favorite of theirs but also part of their "Twelfth Night Party" Celebration tradition. The recipe has been published in a coffee table book celebrating Colorado Christmas traditions and it is probably in other books as well. I guarantee this recipe is a winner for those leftover bits of turkey.
If you make homemade turkey stock from the leftover bones the flavor skyrockets to a perfect "10"! Even if you can't try this recipe out this year, be sure to save the recipe for future use. I usually double the amounts to have some soup for the freezer. If you let the soup sit a day, the flavor improves with age. We've eaten this in bread bowls that I've made. Fabulous!

2 C. sliced carrots
3 C. water, turkey broth or canned chicken broth
1 large floret of broccoli OR 1-10 oz box of broccoli
1 C. onion, chopped finely
1/2 C. celery, sliced
1 tsp. salt
1/2 C. ground oat flour (blend rolled oats in the blender to make flour)
2 C. milk or allergy alternative soy product
6 oz. Swiss cheese, grated
1-1/2 C. diced turkey

Combine carrots, broth, onions, celery, broccoli, and salt. Bring to a boil over medium heat. Simmer 10 minutes. Bring to rolling boil again, and gradually stir in the oat flour, stirring constantly.
Let simmer another 10 minutes until lumps disappear. Reduce heat. Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.

TURKEY TETRAZZINI

Serves: 6-8 servings (2-1/2 qt casserole)

3 cups diced turkey pieces
10 oz whole grain pasta of choice or use spaghetti
1/2 cup melted butter
1/2 cup whole wheat pastry flour or 6 TB unbleached white flour
1-3/4 cups hot milk, low fat if desired
1 cup Turkey or Chicken broth (homemade is tastiest)
1/4 cup cooking sherry or white grape juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp nutmeg
1 Cup fresh mushroom slices, sauteed in oil or butter OR 4 oz can mushroom stems and pieces, drained
1/3 Cup Parmesan Cheese

1. Cook pasta according to package directions until just barely tender or use leftover spaghetti or other pasta. Rinse, and drain.
2. Make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat. Blend in milk and chicken broth. Return to heat; cook and stir until thickened.
3. Blend in sherry, salt, pepper, nutmeg, and mushrooms. Combine pasta, turkey, and sauce and place in casserole dish. Top with Parmesan Cheese. Bake in 350 degree oven for 20-30 minutes or until bubbly. Make two casseroles, one for the freezer and one to serve.

GOURMET TURKEY SANDWICH

Sourdough bread, French bread or whole grain equivalent
Jellied cranberry sauce
Cream cheese
Leftover turkey meat (white meat, preferably)

Spread cranberry sauce and cream cheese on opposite
sides of bread, and then simply layer on some cold left-
over turkey meat.