Thursday, October 30, 2008

Fall is in the air!

This is my favorite season. I love the leaves changing colors and all the fall gourds and fall smells and most of all, the yummy fall foods! Here are a few fall recipes that I love!

Ashley's Pumpkin Bread
3 1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 1/3 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup water
1 cup vegetable oil
4 eggs
1 (15oz) can pumpkin

Preheat oven to 350 degrees. Grease 3 (8x4 inch) loaf pans. Mix all ingredients together. Pour into loaf pans. Bake at 350 degrees for 55 minutes or until a toothpick comes out clean. Enjoy!

Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour

1 (8 oz.) package cream cheese, softened
4 T butter, softened
1 cup powdered sugar
1 teaspoon vanilla

In a large bowl, beat sugar & eggs. Beat in remaining cake ingredients. Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350 for 15 minutes or until a little brown. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. This is so yummy and pretty, too!

Pumpkin Pie Crunch
3 eggs
1 (15 oz) can pumpkin
1 (12 oz.) can evaporated milk
1-1/2 cups sugar
4 t pumpkin pie spice
1/2 t salt
1 butter recipe golden cake mix
1 cup chopped pecan bits
1 cup melted butter
Vanilla Cool Whip

Grease a 9 x 13 pan. Combine eggs, pumpkin, evaporated milk, sugar, pumpkin pie spice, and salt in a large bowl and mix well. Pour it into the greased pan and then pour the dry cake mix over it evenly. Sprinkle pecans on top. Then drizzle the butter over it, and bake at 350 for 45-55 minutes. This definitely needs to be served with Cool Whip!

Chocolate Chip Pumpkin Cookies
1 cup crisco
2 cups white sugar
2 eggs
2 tsp vanilla
1 (15 oz) can pumpkin
4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 bag chocolate chips
1 cup nuts (optional)

Preheat oven to 375. Cream crisco and sugar until smooth. Beat in eggs one at a time. Stir in vanilla and pumpkin. Add dry ingredients (flour, soda, and seasonings). Fold in chocolate chips and nuts. Bake 10-15 minutes or until edges begin to brown.
**I always add extra cinnamon, nutmeg, and cloves. And I don't put the nuts in ours, but these are so so good! It seems like a weird combo but the pumpkin makes the cookies very creamy. Try them and I promise they will not dissapoint...we love them!

So I just noticed that all of these recipes are dessert type recipes. I guess it goes along with the season, though! We eat a lot of sweets this time of year! I am planning on trying a new butternut squash soup recipe soon so if that turns out to be any good, I will post it. That seems fall to me! Another thing that I like to make around this time of year are gingerbread waffles. I don't have the recipe for that handy or I would have posted it. It's a Rachael Ray recipe so I'm sure you could find it online if you're interested. What do you like to make around this time of year? Another thing that my mom and I like to do is to make apple cider and put red hots in it. Yum! I have loved looking at all the pictures of people taking their kiddo's to the pumpkin patch. I can hardly wait to dress Cayden up and do that next year!