I decided to put a few fall recipes on my site since it's that season of the year. |
Cherry Cider "Place a cinnamon stick in each glass, and add a curl of lemon rind." Original recipe yield: 2 quarts. INGREDIENTS: 2 quarts apple cider 1 (3 inch) cinnamon stick 1 (3 ounce) package cherry gelatin -------------------------------------------------------------------------------- DIRECTIONS: BRING cider and cinnamon stick to a boil in a saucepan. REDUCE heat, and simmer 15 minutes. Add gelatin; cook, stirring constantly, 2 minutes or until gelatin is dissolved. Serve warm. Autumn Harvest Soup Serves 6 INGREDIENTS: 3 tablespoons butter 1 cup chopped onion 1 butternut squash - peeled, seeded, and cut into 3/4-inch chunks 1 medium golden delicious apple, cored and cut into 1-inch chunks 1/2 cup chopped pecans, toasted 1 tablespoon brandy (optional) 1 (14 ounce) can chicken or vegetable broth 1 teaspoon McCormick� Ground Ginger 1/2 teaspoon McCormick� Ground Nutmeg 3/4 cup whipping cream sour cream -------------------------------------------------------------------------------- DIRECTIONS: Melt butter over medium heat in a large saucepan. Add onion and saute about 3 minutes, or until slightly softened. Add squash, apple, pecans, and brandy. Cook over medium heat, stirring occasionally, for 1 minute. Stir in broth, ginger, and nutmeg. Bring to a boil; reduce heat. Cover and simmer, stirring occasionally, about 25 minutes or until squash and apple are tender. Cool slightly. Working in batches, blend squash mixture in a blender or food processor until smooth. Return squash mixture to saucepan. Stir in whipping cream. Heat through, but do not boil. Top each serving with a dollop of sour cream, if desired. Cornish Game Hens with Olive Rice Stuffing Serves 4 INGREDIENTS: 1 cup cooked white or brown rice 1 cup Lindsay� Black Ripe Pitted Olives, drained and halved 1/4 cup pine nuts or chopped walnuts, toasted 1/4 cup dried cranberries or golden raisins 1/4 cup celery, finely chopped 1/4 cup crumbled Gorgonzola or other blue cheese 4 Cornish game hens 2 tablespoons butter, melted 1 teaspoon garlic powder 1 teaspoon dried thyme Salt and pepper (optional) 1/2 cup orange juice -------------------------------------------------------------------------------- DIRECTIONS: Heat oven to 400 degrees F. In a medium bowl, combine rice, olives, pine nuts, cranberries, celery and cheese; mix well. Rinse hens in cold water; pat dry with paper towels. Fill cavities with rice mixture; close and secure with wooden picks. Place hens in a shallow roasting pan or large casserole dish. Brush butter over hens; top with garlic powder and thyme. Season with salt and pepper, if desired. Drizzle orange juice evenly over hens. Bake until hens are golden brown and juices run clear, about 1 hour and 10 minutes. Crockpot Caramel Apple Dip INGREDIENTS: 2 apples, peeled and cut into wedges 1/2 cup apple juice 7 oz. pkg. caramels, unwrapped 1 tsp. vanilla 1/8 tsp. ground cardamom 1/2 tsp. ground cinnamon 1/3 cup creamy peanut butter 2 Tbsp. heavy cream SearchBusy Cooks INGREDIENTS: 2 apples, peeled and cut into wedges 1/2 cup apple juice 7 oz. pkg. caramels, unwrapped 1 tsp. vanilla 1/8 tsp. ground cardamom 1/2 tsp. ground cinnamon 1/3 cup creamy peanut butter 2 Tbsp. heavy cream PREPARATION: In 3-4 quart crockpot, combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1 teaspoon at a time, over ingredients in crock pot and stir. Add apple wedges and stir to coat. Fall Gifts Fall Quilt Fall Stamps |
