Friday, October 1, 2010

LE - October 2010

Autumn leaves warn that winter is just around the corner. Fall is my favorite time of the year with the colorful leaves,the cooler weather and most of all the yummy fall foods.
I've been very excited to see canned pumpkin being restocked on grocer's shelves that have remained bare for some time. I know I tend to think more about baking/cooking with pumpkin and apples when fall arrives. I am delighted to share some favorite fall recipes with you. Enjoy warming the house and satisfying hungry tummies. Maybe some of these recipes will become favorites at your home too.


4 baking apples
1-8 ozs.pkgs.refrigerated crescent rolls
1 stick butter
1/1-3 c.sugar
1/2 tsp.ground cinnamon
1-12 ozs.can (diet)Mt.Dew soda

Preheat oven to 350. Grease 9"X13"X2" baking dish. Peel and quarter apples,separate crescent rolls; roll apples in crescent rolls from big end to little end. Place in prepared pan.In small bowl,combine sugar and cinnamon.Melt butter;whisk in cinnamon mixture until smooth. Pour over apples,then pour Mt. Dew around dumplings. Bake 45 minutes-1 hr.Serve warm with ice cream.(You may substitute Splenda for sugar if desired, but it will bake faster.). I cover with foil after 30 minutes of baking time as the dumplings tend to brown quickly.


4 c.peeled,sliced apples
1/4 c.water or apple juice
1 tsp.ground cinnamon
1/2 tsp.salt
3/4 c.white sugar
3/4 c.all purpose flour
1/3 c.butter or margarine,softened
caramel ice cream topping,optional

Preheat oven to 350. Lightly spray an 8"X8" baking dish. Spread apples in prepared pan. Sprinkle with water. In medium bowl,combine cinnamon, salt, sugar, flour and butter until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes. Serve warm with milk or ice cream and caramel topping. If you just can't wait,this dish can be microwaved for 12-15 minutes.


Mix up your favorite pancake mix according to directions.For every 1 cup of dry pancake mix used:add 1/4 c.canned pumpkin,2TB.brown sugar,1/2 tsp.vanilla extract,1/2 tsp.pumpkin pie spice.Maybe your family can enjoy breakfast for dinner one of these busy fall days.


1-8 oz.pkg.cream cheese,softened

1/2 c.applesauce

1/4 c.pkd.brown sugar

1/2 tsp.vanilla extract

1/2 c.salted peanuts,chopped

3 apples,cored and sliced

Combine cream cheese,applesauce,brown sugar,and vanilla in large bowl and beat well using a mixer.Sprinkle with nuts.Refrigerate;serve with apple slices.If you desire a sweeter dip,drizzle with caramel syrup.May use light cream cheese & unsweetened applesauce.Makes a great after school or bedtime snack.

Grapes have been on sale often recently.This is an unusual and very delicious way to serve them.I'm amazed that this dish keeps nearly a week.


5 c. green and/or red grapes, washed and dried

1-(8 oz.) pkg. (reduced-fat)cream cheese,softened

2 c.(light)sour cream

1/2 c. sugar (or Splenda)

chopped pecans,optional

Place grapes in bottom of 9"X13" pan.Mix cream cheese,sour cream and sugar until smooth.Spread evenly over grapes.(May mix together if preferred).Sprinkle nuts over top.Can serve immediately or cover and refrigerate.

One option is to cut back on the sugar amount and sprinkle brown sugar over the top before serving for color and sweetness.

For more fall recipe ideas visit my blog at

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