ALL AUTUMN RECIPES - 11/2/2010
 
AUTUMN APPLE PUNCH
 
INGREDIENTS: 1-1/2 qts. apple juice, 2 cinnamon sticks, 8 whole cloves, 1-1/3 c. pineapple juice, ½ c. lemon juice, 2 pts. orange juice, 28 oz. ginger ale
DIRECTIONS: Place apple juice in a non-aluminum kettle; tie spices in cheesecloth, add to kettle and simmer uncovered 15 minutes discard spice bag. Mix spiced juice with remaining juices. To serve, place a large block of ice in large punch bowl, add fruit juice and ginger ale.
 
 
AUTUMN APPLE COFFEE CAKE
 
INGREDIENTS: 2-1/2 c. flour, 2-1/4 tsp. baking soda, ½ tsp. salt, 2-1/2 c. diced apples, 2 Tbs. orange juice, 1 c. brown sugar-divided, ½ c. sliced almonds-finely chopped, 2 Tbs. cinnamon-divided, ½ tsp. nutmeg, 1/8 tsp. cloves, 1-1/2 c. sugar, 1 stick butter-softened, 6 Tbs. butter chilled well, 8 oz. cream cheese-softened, 2 eggs, ½ tsp. almond extract
DIRECTIONS: Preheat oven to 350 degrees & prepare 9” springform pan. In bowl combine flour, b. powder & salt. Reserve ¾ c. flour mixture. Add almonds, ½ c. brown sugar, 1 tsp. cinnamon and chilled butter pieces. Cut butter pieces into flour & sugar mixture until evenly distributed. Place mixture in refrigerator. In another bowl combine apples, o.juice, 1/3 c. br. sugar, 2 tsp. cinnamon, nutmeg & cloves. In mixing bowl add sugar, softened butter & cream cheese. Beat to combine until light in color & fluffy, about 1 minute. Add eggs, beating to combine thoroughly. Add extract & flour mixture; mix until combined. Fold apple mixture into batter lightly. Add half of batter to springform pan. Combine remaining brown sugar & cinnamon; sprinkle evenly over batter. Add remaining batter to pan, smoothing out evenly. Remove almond streusel from fridge & sprinkle evenly over top of batter. Place in oven. Bake until toothpick test comes out clean, about 60-70 minutes.
 
 
WARMING AUTUMN SOUP
 
INGREDIENTS: ½ pumpkin cubed, 1 carrot-sliced, 2 sticks celery-sliced, 1 onion-chopped, 1 potato-chopped, 4 cloves garlic-minced, sat, black pepper, 2 Tbs. olive oil, 2 Tbs. chives, 1 liter vegetable stock
DIRECTIONS: Heat olive oil in saucepan. Fry pumpkin, carrot, celery, onion and potato 3-4 minutes. Add garlic and fry for another 2 minutes. Add the stock, bring to a boil then simmer for 30 minutes or until vegetables are tender. Season to taste. Transfer to a blender or food processor and process until smooth. Serve with freshly chopped chives. NOTE: The vegetables can be altered depending on the ingredients available.
 
 
AUTUMN VEGETABLE BEEF STEW
 
INGREDIENTS: 1-1-1/2 lbs. lean stewing beef-cut into 1-inch cubes, 1 slice bacon-diced, 1 c. chopped onions, 2 c. beef broth, 1 c. apple cider, 1-1/2 lbs. potatoes (about 5-6 medium potatoes)-diced, 2 carrots-peeled-thinly sliced, 2 ribs celery-thinly sliced, 1-1/2 c. rutabaga, 1 bay leaf, ½ tsp. dried rosemary-crumbled, 1/ tsp. pepper, 2 Tbs. flour, 2 Tbs. cold water, 1 tsp. parsley flakes
DIRECTIONS: Cook bacon, beef and onions in large skillet over medium heat until beef is browned and bacon is cooked. Put beef and onions in slow cooker with the bacon, beef broth, apple cider, potatoes, carrots, celery, rutabaga, bay leaf, rosemary and pepper. Cover and cook for 7-9 hours. Combine flour with cold water to form a smooth mixture. Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.
 
 
AUTUMN BUTTER PECAN COOKIES
 
INGREDIENTS: COOKIE BATTER: 1 c. brown sugar, ½ c. unsalted butter-softened, 1 egg-beaten, 2 tsp. vanilla, 1-1/2 c. flour, ¼ tsp. baking soda, 1/8 tsp. salt, 1-1/2 c. finely chopped pecans FILLING: 1/3 c. brown sugar, 2 Tbs. flour, 1 c. finely chopped pecans, 2 Tbs. unsalted butter-softened
DIRECTIONS: Heat oven to 325 degrees. Grease cookie. In a large bowl, beat 1 c. brown sugar, ½ c. butter, the egg and vanilla with mixer on low speed. Stir in 1-1/2 c. flour, the soda and salt. Stir in 1-1/2 c. pecans. In a small bowl, mix 1/3 c. brown sugar, 2 Tbs. flour and 1 c. pecans. Stir in 2 Tbs. butter with fork until mixture is crumbly. Shape dough into 1-1/2” balls. Place 2” apart on cookie sheet. Slightly press into center. Fill each indentation with about 1 teaspoon of filling. Bake 10-15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
 
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