Fall Harvest Recipes
Fun, food, family and fellowship.|
Potato cheese soup and cornbread|
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Fall harvest time is a time of freshness and abundance. We've been picking up five-gallon buckets of tomatoes nearly everyday. The apples are coming on strong and we have late-bearing raspberries that are just loaded on the vines. The squash and pumpkins are decorating the porch before they become some future meal. The potatoes are dug and ready for storage. Fall is one of my favorite food times of the year.
RECIPE FOR GREAT PUMPKIN PIE!!
INGREDIENTS:
- 11/2 cup cooked pumpkin
- ¾ cup honey
- ½ teaspoon sea salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1/2 teaspoon cloves
- 3 eggs
- 1 13-oz can evaporated milk
- ¼ cup skim milk
DIRECTIONS:
Mix all ingredients together and pour into an unbaked pie crust. Bake at 400 degrees for about 50 minutes. Serve with real whipped cream and ENJOY!!
This pie freezes very well. I usually make my Thanksgiving pies several weeks ahead and put them in the freezer. This gives me more time to enjoy my family—instead of spending all day in the kitchen.
Sarah’s Apple Crumb Top Pie
We are harvesting apples and that means PIE! This is our all time favorite recipe. ENJOY!
You will need.
- 1 pie crust
Preheat oven to 450 degrees.
Pie filling:
- 6 large apples (I like a mixture of Honey Crisp and Granny Smith)
- 1 Tb. lime juice
- ½ cup granulated sugar or fructose
- 2 Tb. flour
- I teaspoon cinnamon
- ½ teaspoon nutmeg
Crumb Topping:
- ½ cup flour
- 1/3 cup brown sugar
- 1/3 cup sugar or fructose
- 1 Teaspoon cinnamon
- ½ cup chopped pecans
- ¼ cup sunflower seeds
- ½ stick cold butter – chopped
Combine filling ingredients, pour into pie crust, combine crumb topping, pour over filling and pat down. Bake at 450degrees for 15 minutes. Use lowest rack in your oven. Reduce heat to 350 degrees and bake for about 50 minutes or until done. Cool and serve.
This stands alone as a first class dessert, but to make it special, serve with warmed with vanilla ice cream on the side.
PUMPKIN COOKIES
I love to make these fresh cookies to celebrate the Harvest season.
Mix together:
- 21/2 cups whole wheat flour
- 1 tsp. baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tsp cinnamon
- ½ tsp allspice
- ½ teaspoon nutmeg
Set aside and mix together
- ½ cup butter
- ½ cup applesauce
- 1 cup sugar
- 1 cup fresh, cooked pumpkin or 1 can pumpkin
- 2 beaten eggs
- 1 tsp. vanilla
Mix all ingredients together and stir in:
- 1 cup nuts – walnuts or pecans
- ½ cup sun flour seeds
- 1 cup raisins or dates-chopped
Bake at 350degrees for 10-12 minutes. ENJOY!
Easy Tomato and Sprout Sandwich
I love make sprouts!. It is fun to watch the baby sprouts begin to grow from hard seeds to fresh produce in just a few days. It is interesting to experiment with different types of organic sprouting seeds. The best part is to eat the sprouts at their peak of nutritional value.
Recipe for a great sprout sandwich:
- Homemade whole wheat bread (or good quality whole grain bread).
- Fresh sliced tomatoes slabs
- Mozzarella Cheese
- Two or three types of sprouts (my favorite is a combination of lentil, broccoli, and alfalfa sprouts)
Grill bread on both sides. Use a small amount of butter or olive oil. Place grated Mozzarella Cheese on top of the bread. Place tomatoes slices on top of the when the cheese melts. Place the combined sprouts on top of each piece. Serve with carrot sticks and a pickle.
This make a tasty, nutritious, quickly-prepared lunch or a dinner. The sprouts add the necessary flavor and crunch to make it interesting.