Favourite Fall Recipes?

posted 2 years ago in Cooking
Post # 2
Member
42538 posts
Honey Beekeeper
  • Wedding: November 1999

GabbyM:  Pumpkin Nut Chiffon Pie! It’s so much lighter than reguar pumpkin pie which can seem heavy at the end of a big meal.

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Pumpkin Nut Chiffon Pie                            

                             

Nut Crust:

1 cup graham cracker crumbs

&frac34; cup finely chopped pecans

1/3 cup melted butter

Chiffon Filling:

4  medium eggs, separated

1 cup sugar, divided

 2 cups mashed, cooked pumpkin

&frac12; cup light cream

&frac12;  tsp cinnamon

&frac12; tsp nutmeg

1 Tbsp finely chopped crystallized ginger

1 Tbsp unflavoured gelatin

&frac14; cup cold water

1/2 cup chopped pecans

 

For nut crust, combine all ingredients. Press Into 9 inch pie pan .Bake at 375deg. F. For 10 minutes.

Remove from oven and allow to cool.

In the top of a double boiler, beat egg yolks with &frac12;  Cup of the sugar and salt, until mixture is very

Thick, three to five minutes.  Blend in pumpkin, cream, cinnamon, nutmeg and Ginger. Set pan over simmering water. Stir and cook  mixture until it begins to clear the sides of the pan.

Soften gelatin in water and add it to the pumpkin mixture, stirring until dissolved. Let mixture cool completely and stir in nuts.

Beat egg whites until soft peaks form. Add remaining &frac12; cup sugar, a little at a time, beating until

Whites are stiff. Fold them into cooled pumpkin mixture. Spread filling in pie shell and chill several hours or overnight. Decorate with whipped cream if desired.

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Post # 3
Member
5207 posts
Bee Keeper
  • Wedding: February 2013

Baked Acorn Squash (2 servings):

Preheat oven to 400 degrees.

Cut one acorn squash in half (placing it in the microwave for a minute will help make it easier to cut) and remove the seeds. 

In a small mixing bowl combine 2Tbs softened butter, 2Tbs brown sugar, 2Tbs real maple syrup, and a dash of salt. Mix thoroughly.

Brush insides of squash with mixture until used up. 

Bake for 1 hour.

This recipe is basically candy disguised as a vegetable. I made this a few days ago and it was my first time ever eating acorn squash. It’s a nice alternative from the usual candied yams and is convenient to serve because the squash doubles as a “bowl”. I found it on the Food Network website and it was created by Paula Deen.

 

Post # 4
Member
4828 posts
Honey bee
  • Wedding: May 2014

GabbyM:  Rachael Ray has a delicious Pasta Fagioli that I LOVE! Love soups in the fall!!

Post # 5
Member
5207 posts
Bee Keeper
  • Wedding: February 2013

Aquaria’s soup:

(forgive me, this is my own recipe so I neglected to measure the ingredients but it’s easy to adjust).

Peel a bunch of carrots and cut into chunks – the rainbow variety is best because they’re pretty. It has zero effect on the soup so if you only have access to orange carrots it’s ok. 

Peel and cut a butternut squash into cubes (remove seeds first of course). 

Boil carrots and squash until tender. Drain and place in food processor along with 1 inch piece (more or less to taste) peeled fresh ginger and approx. 1 Tbs brown sugar. Process ingredients, while slowly adding vegetable stock (whichever brand you prefer) until desired consistency is reached. Adjust seasonings as needed. Heat and serve.

Post # 8
Member
809 posts
Busy bee
  • Wedding: April 2011

 

Aquaria:  I make something very similar, but use brown sugar, butter, salt and pepper for a sweet and savory combo.  I then put the mixture in the hole of where the seeds were and then bake it for an hour or so.  About 40 minutes into baking, I will spread the melted mixture all over the soften squash to flavor it!  I then let it cool, peel it and mash it up.  It is my favorite fall side dish!

Post # 9
Member
6614 posts
Bee Keeper

In terms of sweets, I like making pumpkin bread from canned pumpkin. In terms of savory, I like making spaghetti squash, and FI recently made a delish beef stew in the slow cooker. 

Post # 10
Member
562 posts
Busy bee
  • Wedding: June 2011

Indian spices pair really well with sweet potatoes/winter squashes. Try the baked acorn squash with garam masala and olive oil.

Post # 11
Member
2220 posts
Buzzing bee
  • Wedding: August 2015

Last night for dinner I breaded pork chops with panko and put them on top of cheesy scalloped potatoes, and then topped them with baked cinnamon apples… sooo delicious and easy!

Last year I cut up sweet potatoes into bite-sized cubes, sprinkled them with cinnamon and salt, and baked them. That was really good too

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