Friday Fall Recipes

Sorry for the lack of posting this week, I have been very busy. I am taking my three youngest children to the eye doctor today, ALL at the same time. I'll let you know how that goes. I also painted my front door yesterday, I'll post some before and afters later. Well I know I missed last Friday, but I will try to stay on the ball here. School has started once again. 

This one I stole from last year, but its a really good one, and I thought it could use another post!

 

Carmel Pecan Apple Pie

crust

1 refrigerated pie crust softened

filling

6 cups sliced, peeled apples

3/4 cups sugar

2 tablespoons flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

topping

1/3 cup caramel topping

2 to 4 tablespoons chopped pecans

heat oven to 425

make pie crust as directed using 9" glass pie plates

in a large bowl, gently mix ingredients

spoon into crust lined pie plate

top with second crust

seal edges and flute

cut slits or shapes into the top layer of crust

 Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours.

Friday Fall recipes

The first recipe of the season!

I saw this recipe in my new House Beautiful this morning!

It is a Barefoot Contessa recipe.

It looks soo good, I cannot wait to make it!

Pumpkin Cupcakes with Maple Frosting

cupcakes:

1. 1 cup all purpose flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon kosher salt
5. 1 teaspoon ground cinnamon
6. 1/2 teaspoon ground ginger
7. 1/2 teaspoon ground nutmeg
8. 2 extra-large eggs
9. 1 canned pumpkin puree ( not pie filling)
10. 1/2 cup granulated sugar
11. 1/2 cup light brown sugar, lightly packed
12. 1/2 cup vegetable oil

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegatable oil and line them with 10 paper liners
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar and vegetable oil. Add the flour mixture and stir until combined.
3. Divide batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the maple frosting and sprinkle with the chopped toffee bits

frosting:

1. 6 ounces cream cheese, at room temperature
2. 3 tablespoons unsalted butter, at room temperature
3. 1/4 teaspoon Boyajian Natural Maple Flavor
4. 1/2 teaspoon pure vanilla extract
5. 2 cups sifted confectioners' sugar
6. 1/2 cup coarsely chopped Heath bars

 

In a bowl, mix cream cheese and butter. Stir in maple flavoring and vanilla extract. Slowly add the confectioners sugar and mix until smooth.

Friday's Fall recipes...

 

Week # 9  really?

Carmel Pecan Apple Pie

( just got this from Pillsbury)

crust

1 refrigerated pie crust softened

filling

6 cups sliced, peeled apples

3/4 cups sugar

2 tablespoons flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

topping

1/3 cup caramel topping

2 to 4 tablespoons chopped pecans

heat oven to 425

make pie crust as directed using 9" glass pie plates

in a large bowl, gently mix ingredients

spoon into crust lined pie plate

top with second crust

seal edges and flute

cut slits or shapes into the top layer of crust

 Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours.

Friday's Fall recipes

Week # 8

Pumpkin Rolls

cake:

3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3 large eggs

1 cup sugar

2/3 cup 100% pure pumpkin

1 cup chopped walnuts

icing:

1pkg (8oz) cream cheese softened

1 cup powdered sugar

6 Tbsp butter or margarine, softened

1 tsp vanilla

powdered sugar

cake:

preheat oven to 375. Grease and lightly flour 15x10 inch jelly roll pan.

Sprinkle a thin kitchen town with sugar

combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.

beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin.

Stir in flour mixture.Spread into prepared pan.Sprinkle with nuts.

Bake for 13-15 minutes or until the top of the cake springs back when touched.

Immediately loosen and turn cake on prepared towel. Carefully roll up cake and towel together starting at the narrow end.Cool on wire rack.

icing:

beat cream cheese, powdered sugar, butter, vanilla in a small mixer bowl until smooth.Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap. and refrigerate  at least one hour. Sprinkle with powdered sugar before severing.

I got this recipe from Tammie last year. Thank You Tammie.

Friday's Fall recipes

Week # 7

Colonial Pumpkin Bars

I LOVE THESE!

3/4 cup butter

2 cups white sugar

4 eggs , beaten

1 ( 15 ounce) can pumpkin puree

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup chopped walnuts

1(3 ounce) package cream cheese, softened

1/3 cup butter softened

1 teaspoon vanilla extract

3 cups sifted confectioners sugar

preheat oven to 350.

butter and flour a 10x15 jellyroll pan

In a large bowl cream together 3/4 cup butter and white sugar until light and fluffy

beat in the eggs, one at a time, then stir in the pumpkin

Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture

mix in walnuts

spread evenly into the buttered pan

bake for 30 to 35 minutes

cool completely before frosting

in a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth

gradually blend in sugar, then beat until smooth

spread over cooled pumpkin bars

cut into squares.

enjoy :)

Friday's Fall Recipes

Week #6


Sauteed Apples

2 Tbsp. butter
6-8 apples peeled, sliced and cored.
1 Tbsp. cinnamon
3/4 cup sugar

melt butter in large skillet
stir in apple slices
sprinkle sugar and cinnamon over apples
cover and cook over medium heat, occasionally stirring to prevent sticking.
when apples are just soft they are ready to serve.
do not overcook.

serve these as a topping on French toast, pancakes,or vanilla ice cream.

Friday Fall Recipes

Week # 5


Pecan Cake

1 butter pecan cake mix
1 stick margarine, melted
1 egg
1 cup chopped pecans

Combine cake mix, 3/4 cup water, margarine and egg, mixing well.
Stir in pecans.
Pour into a 9 x 13 - inch baking dish.

Topping for Pecan Cake

1 ( 8 ounce) package cream cheese, softened
2 eggs
1 ( 1 pound) box powdered sugar

With a mixer, combine cream cheese, eggs and powdered sugar.
Pour over cake mixture.

Bake at 350 for 40 minutes. Check with a toothpick to make sure cake is done.

Friday Fall Recipes

Week #4


Carmel Apple Delight


3 (2.07 ounce) snickers candy bars, frozen
2 Granny Smith apples, chopped
1 (12 ounce) carton whipped topping
1 (3 ounce) package dry instant vanilla pudding


Smash frozen candy bars in the wrappers with a hammer.
Mix all the ingredients together.
Refrigerate.
place in a pretty crystal bowl or serve in individual sherbet glasses.



surprise!

Two recipes this week.


Scalloped Fall Bake

3 large tart, unpared apples
4 medium sweet potatoes, cooked, skinned
half a stick of butter, divided
1tsp salt
1/2 cup honey, or brown sugar
1 tsp zest of orange, optional

slice apple and potatoes into 1/2" thick slices
in a skillet, saute apples in 2tbsp butter until light brown.
arrange alternate layers of potatoes and apple in a greased 2 quart baking dish.
sprinkle each layer with salt
Melt remaining butter in skillet.
Stir in honey and orange zest.
blend.
pour over potatoes and apples.
BAKE UNCOVERED AT 375 FOR 40 MINUTES.

enjoy :)

Buckeyes for Buckeyes....

I decided not to add this on the Friday Fall Recipes, but to post this today. ( but it will be labeled with the fall recipes.)
I have never made buckeyes before, but I have wanted to for a while.
Here is the recipe I found to try.....


Buckeyes

1 1/2 cups peanut butter
1 cup of butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners sugar
4 cups semisweet chocolate chips

In a large bowl mix together peanut butter, butter, vanilla and confectioners sugar.
Roll into 1 inch balls.
Place balls on a wax paper lined cookie sheet.

Place a tooth pick on the top of each ball.
Chill in the freezer until firm.
Usually around 30 min.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barley simmering water.
Stir until smooth.

Dip frozen peanut butter balls in chocolate ( holding onto the tooth pick).
leave a small portion of the peanut butter at the top so the look like buckeyes.
Refrigerate until serving.

Friday Fall Recipes

Week #3 ( already!)


Easy Pumpkin Pie


1 (9 inch) unbaked deep-dish pie shell
2 eggs
1 (30 ounce) can pumpkin pie mix
1 (5 ounce) can evaporated milk

Beat eggs lightly in a large bowl. Stir in pumpkin pie mix and evaporated milk.
Pour into pie shell.
Cut 2-inch stripes of foil and cover pie crust edges. This will keep pie crust from getting too brown.
Bake at 400 for 15 minutes. Reduce temperature to 325 and bake for 40 more minutes or until knife inserted in the center come out clean.
Cool.

Friday Fall Recipes

Week #2
Caramel-Apple Cupcakes

1 pkg carrot cake mix
3 cups chopped, peeled, tart apples
1 (12 ounce) pkg. butterscotch chips
1 cup finely chopped pecans

make cake batter according to Pkg.
Add apples.
Fill greased or lined muffin cups 3/4 full.
bake at 350 for 20 min.
In a saude pan on very low heat, melt the butterscotch chips
Spread over the cupcakes
sprinkle with chopped pecans.

Friday's Fall Recipes....

I am starting something new!

Since Fall is my favorite season.....I thought I would share some fall recipes every Friday...
till probably Christmas.


The first recipe is Pumpkin Cupcakes!
I wanted to get them made beforehand so I can include pictures, but maybe next week.



Pumpkin Cupcakes

1 (18 ounce) package spice cake mic
1 (15 ounce) can pumpkin
3 eggs
1/4 cup of oil


With mixer, blend cake mix, pumpkin, eggs, oil and 1/3 cup of water.
Beat for two minutes. Pour batter into 24 paper-lined muffin cups. Fill 3/4 full.
Bake at 350 for 18-20 minutes.
Spread with icing.
:)