Fall Recipes

Thanks to everyone who participated in our last recipe group! It was so much fun and, once again, the food was delicious. We have so many new and wonderful fall recipes for you to try. We would like to especially say thanks to Misty for hosting this recipe group on her crazy busy day. Everyone had a great time.

Jamaican Pumpkin Soup

Submitted by: Ashley Garback

6 cups chicken stock
2 cups fresh or canned pumpkin meat cut into 1" cubes*
2 cups potatoes, peeled and cut into 1" cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalapeno pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup low-fat buttermilk or evaporated milk
1/4 cup minced fresh coriander, for garnish

In a saucepan or stockpot over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and the coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all the ingredients by at least 2 inches.
Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.
* You can also make this soup using your favorite winter squash (such as butternut, acorn, etc.)

Wassail

Submitted by: Ann Deakin
Recipe from: "The Essential Mormon Cookbook" by Julie Badger Jensen

4 cups apple cider or juice
1 cup orange juice
1/2 cup fresh lemon juice
1/2 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinamon

Combine all indredients in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Makes about 6 cups.

Apple Spice Cake with Caramel Sauce

Submitted by: Misty Sullivan

2 cups sugar
3 eggs
1 ½ cups vegetable oil
2 peeled and chopped granny smith apples (or any kind seem to work)
1 Tablespoon baking soda
½ teaspoon ground allspice
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon ground cloves
3 ½ cups flour
½ teaspoon salt

Mix sugar and oil for 5 minutes. Add eggs one at a time. Mix 3 minutes on high. Mix dry ingredients together. Mix with wet ingredients (may need to mix by hand). Fold in apples. Do not over mix. Pour into well greased Bundt pan and bake at 325 degrees for 1 hour and 15 minutes.

Carmel Sauce:
½ pound butter
2 cups cream
2 teaspoons vanilla
2 cups sugar

Melt butter over low heat. Wisk in sugar on medium heat until light brown. Stir occasionally. Carefully add cream. Bring to a boil for 8-10 minutes while wisking. Let cool until thickened and then add vanilla. Serve warm on top of cake.

Caramel Pecan Cheesecake

Submitted by: Ashley Garback

50 Nilla Wafers, crushed (about 1 1/2 cups)
1 cup chopped pecans, divided
1/4 cup butter
4 packages (8 ounces each) Philadelphia cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tablespoons flour
1 Tablespoon vanilla
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 325 degrees. Line a 13" by 9" baking pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts and butter; press into the bottom of pan. Refrigerate until ready to use.
Beat cream cheese and sugar in a large bowl with mixer until blended. Add sour cream flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is set.

Ruth's Chris Special Sweet Potato Casserole

Submitted by: Heather VanLeeuwen

FOR THE CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

FOR THE SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter ( 1/2 cup), melted

Preheat oven to 350 degrees F.

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Goulish Meringues

Submitted by: Ashley Garback

2 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup white sugar
1/2 cup mini chocolate chips
1/2 cup regular chocolate chips

Beat egg whites, salt and cream of tartar. Add sugar gradually, beating until stiff peaks form.

Shape meringue in ghoulish ghost shapes on a parchment-lined baking sheet using a pastry bag or a teaspoon. Use 2 mini chocolate chips for the eyes and a large chocolate chip for the mouth.

Bake at 300 degrees for approximately 25 minutes. Meringue will feel firm to the touch but will not be browned.

Pumpkin Bars

Submitted by: Janet Smith

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (16 ounce) can pumpkin
2 cups flour
2 Tablespoons baking powder
2 Tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Beat first four ingredients until fluffy. Mix the rest of the ingredients in a different bowl. Mix with the first mixture.
Spread into a greased 15" by 10" pan and bake at 350 degrees for 30 minutes.

Frosting:
8 ounces cream cheese, softened
1 cup butter or margarine, softened
2 teaspoons vanilla
4 cups powdered sugar.

Cream first 3 ingredients and gradually add powdered sugar.

Rolls

Submitted by: Andrea McDonald

2 Tablespoons yeast
1/2 pound butter
3/4 cup sugar
2 teaspoons salt
4 eggs
4 cups + 3 1/2 cups flour

1. Dissolve yeast in 1/2 cup warm water.
2. In another bowl: cream butter, sugar and salt. Add 1 cup of boiling water. Slowly add yeast mixture.
3. Add 4 well beaten eggs, then 4 cups of flour. Mix well. Add 3 1/2 cups flour and mix well. Cover with a towel and let rise in fridge for 2 hours.
4. Remove from fridge and divide into 4 balls. Roll each section out round and cut into 8 "pizza slices".
5. Roll into crescent shapes and place on greased cookie sheet. Let rise 1 hour if using white flour or 2 hours if using whole wheat.
6. Bake at 375 degrees for 10 minutes.

October Recipe Group

We have scheduled our next recipe exchange!

Date: Thursday, October 16th
Time: 7:00 pm
Place: Misty Sullivan's Home (4272 w. Elk Rim Rd.)
Theme: Fall Foods

We are excited to taste your favorite soup, stew, pumpkin, bread, apple, or other fall recipes!

Everyone is welcome to come whether you have a dish to share or if you are just on the hunt for new recipes.

If you can think of anyone else who may be interested in joining us, please invite them.

We hope to see you then!