Wednesday, September 7, 2011

Harvest Time

I will admit, I love the fall.  Mainly because of the beautiful colors and the final stages of the garden. I know some of these recipes are posted elsewhere in my blog, but I decided to contain them all under HARVEST.  So Enjoy....

Apple Caramel Brownies 
3 c all purpose flour
3 c bottled apples, diced
2 c sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp baking soda
1/3 c orange juice
2 eggs
1 c vegetable oil
1 tsp salt
1 cup caramel chips

Pre heat oven to 325
Grease and flour 9x13 pan
Mix dry ingredients together in a large bowl.  In a small bowl beat eggs lightly, add oil, orange juice & apples. Add egg mixture to dry ingredients. Using a wooden spoon, mix  well.  Fold in caramel bits. Bake at 325 for approx 45 mins to 1 hour.

Apple Brownies
3 c all purpose flour
3 c apples, finely chopped
2 c sugar
1 tsp cinnamon
1 tsp baking soda
1/3 c orange juice
2 eggs
1 c vegetable oil
1 tsp salt
Preheat oven to 325°F. Grease and flour 9x13 pan. Peel and core & finely chop about 3 to 4 apples. Using a wooden spoon, mix all ingredients well in a large bowl.  Bake for approx. 45 mins to 1 hour.

Caramel Apple Muffins
2 C. all-purpose flour
3/4 C. granulated sugar
1/4 C. (1/2 stick) unsalted butter, melted
2 1/2 t. cinnamon
2 t. baking powder
1/2 t. salt
1 egg, lightly beaten
1 C. cup sour cream
1 1/2 t. vanilla extract
1/2 C. apples, peeled and finely diced
3/4 C. diced caramel candy squares (about 12) or caramel bits
Preheat oven to 350° F. Grease muffin tins or line with paper cups.
In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.  Makes 12 muffins. 

Peach Oatmeal Muffins
1/2 cup old fashioned oats
1  1/2 cup all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
pinch kosher salt
1 teaspoon ground cinnamon
1/4 plus 1/8  cup sour cream
1 egg
2 TB melted butter
1/4 cup milk plus 1/8 cup milk
3/4 cup peaches, diced
1/4 cup finely chopped walnuts or pecans*
1 teaspoon vanilla extract
Preheat oven - 375° degrees
Mix dry ingredients in a bowl.
In a another bowl, mix the wet ingredients (not fruit)
Whisk the wet ingredients into the dry until just combined, then fold in the diced peaches and walnuts*
Pour batter into greased muffin tin (makes 12 regular or 6 large).  Top with streusel.  Bake 15-18 minutes..until toothpick comes out clean.
*optional Streusel Topping
2 TB butter
1/4 cup, chopped walnuts
1/4 cup brown sugar
1/4 cup flour
Blend with pastry blender or fork until crumbly.

Zucchini Pancakes
1 cup whole wheat flour*
1/3 cup all-purpose flour*
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups milk
3 eggs, beaten
3 tablespoons canola oil
1 cup shredded zucchini
1. Whisk whole wheat flour, all-purpose flour, sugar, baking powder and salt in large bowl. Whisk milk, eggs and oil in large bowl. Stir in zucchini until well-blended. Stir into flour mixture until ingredients are moistened.
2. Heat griddle to 325°F. (or large skillet over medium heat, adjusting heat as necessary); lightly oil. Spoon batter onto griddle; spread to 4-inch circles. Cook 8 minutes or until golden brown, turning once.
TIP *Or use 1 1/3 cups white whole wheat flour in place of the whole wheat and all-purpose flours.   16 pancakes

Peach Crisp Pancakes
1 cup old quick oats
1 cup all-purpose flour
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 tsp salt
1 teaspoon ground cinnamon
3/4 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup pecans, coarsely chopped
1 cup peaches, diced
1/4 cup butter, melted
Mix dry ingredients in a bowl, except for nuts. In a another bowl, mix the wet ingredients, except peaches.
Whisk the wet ingredients into the dry until just combined, then fold in the diced peaches and nuts.
Heat a griddle over medium heat (350°F). Brush with additional melted butter or use pan spray.
For each pancake, drop about 1/3 cup batter on griddle. Cook pancakes until bubbles form on the top.  Turning only once, cook on other side until golden brown.

Apple Upside-Down Cake
Adapted from: America's Test Kitchen.   Serves 8
4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan
4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
2/3 cup packed light brown sugar (4 2/3 ounces)
2 teaspoons juice 
1 cup cake flour
1 tablespoon cornmeal (optional)
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup granulated sugar 
1/4 cup packed light brown sugar 
2 large eggs
6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly
1/2 cup sour cream
1 teaspoon vanilla extract
PREHEAT oven to 350°. Butter sides and bottom of an 8-inch spring form pan.  Line bottom with parchment paper.  Butter parchment paper. Line outside with heavy duty foil if your pan is not tight fitting. You can also use a cake pan but it needs to be at least 2 in deep. Adjust oven rack to lowest position and heat oven to 350 degrees
FOR THE TOPPING:  Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, cinnamon, nutmeg, and salt together in medium bowl; set aside.
Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.
Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined.
Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit.
Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
Let cake cool in pan for 20 minutes to help set apple topping, then transfer to cooling rack to keep cake bottom dry.
NOTE:  For added fun - 1/2 cup pecans can be added to the topping.

Chocolate Zucchini Cake
#1 Grate and set aside:
Zucchini to yield 2 cups
#2 Mix Together, then set aside:
1 cup brown sugar
1 cup chocolate chips..semi or milk
1 cup chopped nuts
#3 Mix together and set aside:
2 1/2 cups flour
4 TB cocoa powder
1 tsp each: salt, baking soda, baking powder
1 tsp cinnamon
1/2 cup butter
1/2 cup oil (can substitute applesauce)
1 3/4 cup sugar
2 eggs (can use 3 egg whites instead)
1 tsp vanilla
Preheat oven to 350°F      Grease 9x13 pan
Mix all together except  #2.  Pour into greased 9x13 pan.  Sprinkle with #2 on top.  Bake 45 minutes.
Omit the topping and frost with cream cheese frosting or a fudge frosting:

Chocolate Fudge Icing:
Bring to simmer:
1 stick butter
6 TB  milk
4 TB cocoa powder
Add and stir until smooth:
1 pound powdered sugar (about 4 cups)
1 tsp vanilla
Beat with mixer until spreading consistency.

Whipped Cream Cheese Frosting
2 (8 ounce) package cream cheese
2 cup powdered sugar
1/4 teaspoon salt
2 teaspoon vanilla extract
3 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl whip cream cheese, sugar, salt & vanilla.  Fold in whipped cream.

Zucchini Bread - Topeka 2nd ward

Preheat oven to 350°F. Grease and flour 2 loaf pans.
3 Cups flour
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup oil
3 eggs
1 cup brown sugar
1 cup white sugar
3 tsp vanilla
1 cup nuts, optional
1 cup chocolate chip morsels, optional
2 cups grated zucchini
In a medium bowl, mix flour, salt, soda, powder, cinnamon, nutmeg.  Set aside.
In a larger bowl, mix eggs, oil, sugars, then vanilla.  Add dry mixture and zucchini.
Add optional ingredients. Pour into pans. Bake for 40 minutes.

Cinnamon Zucchini Cookies

2 1/4 cups all-purpose flour
1/4 cup oats, processed in food processor
1  teaspoons ground cinnamon
1/2 tsp nutmeg
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups cinnamon chips
1 1/2 cups (about 5 oz.) grated zucchini, squeezed dried
1 cup milk chocolate chips
1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, oats, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and zucchini. Refrigerate for about an hour.  Drop by heaping tablespoon onto parchment lines baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Store in single layers in tightly covered containers.

peach-crumb-bars-group.jpgPeach Crumb Bars

Yield: 24 bars

For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten
For the Filling:
5 cups diced or sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
Thank goodness for
Home Grown Peaches!

Honey Mustard Glazed Carrots
1 lb sliced carrots
2 tablespoons honey
1 tablespoon olive or canola oil
2 teaspoons Dijon mustard
1 tablespoon fresh chopped parsley
¼ teaspoon salt
1/8 teaspoon pepper
Steam carrots or in 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

Glazed Carrots
1 lb sliced carrots
2 tablespoons butter
1/4 cup brown sugar
In 2-quart saucepan, heat 1 cup water to boiling. Add carrots in steamer basket.   Cover; steam 10 to 15 minutes or until tender.  Toss carrots with butter.  Sprinkle brown sugar and nutmeg and toss to coat.

Cream of Chicken Soup
1 head broccoli and cauliflower, broken up and steamed
4 carrots, sliced, steamed
(or you can substitute 16 oz bag frozen vegetable mix, cooked)
¼ C butter or margarine
2/3 C chopped onion
¼ C flour
2 C chicken broth
2 C whipping cream, half & half, or milk (cream works best)
1 Tsp chicken bullion
1 C shredded cheddar cheese
1 ½ C cubed cooked chicken or turkey
Melt butter and add onion.  Cook until tender.  Blend in flour.  Add broth.  Cook until boiling.  Add cream, bullion, & cheese.  Cook until cheese is melted.  Add vegetables and chicken.  Bring to boil.  Remove from heat and serve.  Goes great in bread bowls!

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