Fall Recipes

Here are some of our favorite fall recipes:

Pumpkin Puree(use this instead of canned pumpkin)

1. Scrub pumpkins (pie or "sweet" varieties; avoid the ones used for carving); remove stems, seeds*, and "goo."

2. Cut into 5" pieces (for a pie pumpkin, cutting into quarters is sufficient). Place skin-side-up, in a single layer, on a foil-lined baking pan.

3. Roast, covered, 1- 1 1/2 hours at 375 degrees, or until tender. Cool and scoop flesh from skin and blend or process until smooth.

4. Place in a cheesecloth-lined fine-mest strainer and let stand 1 hour to drain. Press lightly to remove excess liquid and discard.

5. To store, refrigerate up to 3 days, or freeze 6 months.

*Pumpkin seeds: rinse until pulp and strings are removed. Spread on a wax-paper-lined baking pan, and dry 24-48 hours, stirring occasionally. In a meduim bowl, combine 2 cups seeds with 1 Tablespoon cooking oil, and 1/2 teaspoon salt. Remove waxed paper from pan and return seeds. Bake, uncovered, 30-35 minutes at 325 degrees or until crisp, stirring twice.

Pumpkin Muffins
(Ryvre made these himself--minus the baking part)

3 cups flour
1 cup sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 eggs
1 cup milk
1 cup pumpkin puree (see recipe, or use canned)
1/2 cup melted butter

Preheat over to 400 degrees, measure and mix ingredients. Batter should be lumpy.
Fill cups 2/3 full (makes 2 dozen). Bake 18-20 minutes.


Apple Crisp
6-8 meduim apples, peeled and sliced
3/4 cup brown sugar
1/2 cup flour, or whole wheat flour
1 cup oats
1 tsp cinnamon
1/3 cup butter, softened

Fill 9"x13" pan at least 3/4 full of apples.
Blend ingredients with a pastry blender of fork and pour over apples.
Bake at 375 degrees for 30 minutes