More Fabulous Fall Recipes

Fall is making its presence known. The trees are changing and what a beautiful sight they are. The weather is changing also; time to pull out those sweatshirts. Another sign of fall is the abundance of pumpkins, squash, apples, pears and other tasty produce. We again have some recipes featuring these seasonal fruits and vegetables.

If you have a favorite apple, pumpkin or fall recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Pumpkin White Hot Chocolate

3 c. milk

1 c. pumpkin puree

1 tsp. pumpkin pie spice

1 pinch salt

1 tsp. vanilla

1 c. white chocolate chips

In a medium pan, combine milk, pumpkin, pumpkin pie spice, salt and vanilla. Heat over medium heat whisking until the mixture begins to simmer. Add in white chocolate chips and stir until it is melted and blended.

Pour into cups and garnish with whipped topping and dust with pumpkin pie spice. 4-6 servings

Pumpkin Pecan Scones with Maple Glaze

Pumpkin scones:

1 c. raw pecans

2 c. white whole wheat flour or regular whole wheat flour

1 T. baking powder

1/4 c. brown sugar, packed

1 tsp. cinnamon or cardamom

1/2 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. cloves or allspice

1/2 tsp. salt

1/3 c. solid coconut oil or 5 T. cold butter

3/4 c. pumpkin puree

1/4 c. milk of choice (almond milk, low fat milk, etc.)

1/2 tsp. vanilla extract

Maple glaze:

1 c. powdered sugar

1/8 tsp. fine grain sea salt

1 T. melted coconut oil or butter

1/2 tsp. vanilla

1/4 c. good maple syrup, more if needed

Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.

In a medium mixing bowl, combine the flour, 3/4ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.

Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.

Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.

Form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.

Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.

While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze or a solid layer generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.  Yields 8

Bacon Cheddar Potato Skins

4 lg. baking potatoes, baked

3 T. extra virgin olive oil

1 T. grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. paprika

1/8 tsp. pepper

8 bacon strips, cooked and crumbled

1-1/2 c. shredded cheddar cheese

1/2 c. sour cream

4 green onions, sliced

Preheat oven to 475°F. Cut baked potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.

Combine oil with next 5 ingredients; brush over both sides of skins.

Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately. 8 servings

Stuffed Acorn Squash with Apples, Nuts, and Cranberries

2 acorn squash

2 apples (peeled & chopped)

3/4 c. dried cranberries

3/4 c. walnuts (chopped)

2 T. cinnamon or cardamom (or to taste)

1/2 c. dark brown sugar

3 T. butter or vegan butter (softened)

Preheat oven to 350°F.

Cut squash in half longways. Remove seeds and pulp. Pour ¼ cup water into a baking dish and add squash cut side down. Place baking dish in the oven and bake for 30 minutes.

In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.

Remove squash from oven and let cool. Turn over the halves and stuff the center of each squash with the apple/cranberry mixture. Return to oven and bake for an additional 30 minutes or until tender. Yields 4 servings

Pear and Roast Beef Sandwiches

1/2 c. plain Greek yogurt

1/2 c. mayonnaise

1 med. tomato, seeded and chopped

1/4 c. finely crumbled feta cheese

12 slices sourdough bread, toasted

1-1/2 lbs. thinly sliced deli roast beef

2 med. ripe pears, thinly sliced

6 oz. Havarti cheese, thinly sliced

12 Bibb lettuce leaves or Boston lettuce leaves

In a small bowl, combine yogurt, mayonnaise, tomato and feta. Spread over one side of toast slices. Top 6 toasts with beef, pears, Havarti cheese and lettuce. Top with remaining toast slices, spread side down. 6 servings

Classic Carrot Cake

1 can (8 oz.) unsweetened crushed pineapple

4 lg. eggs, room temp.

2 c. shredded carrots (about 4 med.)

1 c. sugar

1 c. packed brown sugar

1 c. vegetable oil

2 c. all-purpose flour

2 tsp. baking soda

2 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. chopped walnuts

Frosting:

2 pkgs. (8 oz. each) cream cheese, softened

1/4 c. butter, softened

2 tsp. vanilla extract

1-1/2 c. confectioners’ sugar

Preheat oven to 350°F. Grease a 13x9-in. baking dish.

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish.

Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar. Spread over cake. Sprinkle with additional walnuts, if desired. 15 servings

Almond and Pear Cake

Prep: 15 mins

Cook: 25 mins

Additional: 15 mins

Total: 55 mins

Servings: 6

1 firm pear, thinly sliced

2 T. amaretto liqueur

3/4 c. sliced blanched almonds

6 T. white sugar, divided

1/2 c. unsalted butter, softened

2 lg. eggs large eggs

1 tsp. vanilla extract

1/3 c. all-purpose flour

1/8 tsp. salt

Preheat oven to 400 degrees F. Butter a small tart pan or a 9-inch cake pan.

Mix pear slices and amaretto liqueur together in a bowl.

Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.

Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.

Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.

Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.

Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.

Quote of the Week:

“The health of the eye seems to demand a horizon. We are never tired, as long as we can see far enough.”

~ Ralph Waldo Emerson