Friday, September 24, 2010

Fabulous Fall Foods Friday

Hello Flirty Apron Swappers!
I'm hosting a Fabulous Fall Food Fridays from now through the end of October with a giveaway of the Gooseberry Patch cookbook "Homemade Harvest" at the end.
Each week, you have from Friday until Wednesday to post your fall recipe.  Each week that you participate will get you a "ticket" into the pot for the cookbook drawing. 
I hope you decide to stop by On a Rainy Night and join me!
Happy Fall Cooking~

3 comments:

  1. I might just have to have this book now!

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  2. ZIPPY SLOW COOKER CHILI
    SERVINGS: 6

    CATEGORY: Main Dish

    METHOD: Slow Cooker

    TIME: Prep: 10 min. Cook: 6 hours

    Ingredients:
    1 pound lean ground beef
    1 can (28 ounces) diced tomatoes, undrained
    1 medium onion, chopped
    1 medium green pepper, chopped
    1 can (15 ounces) fat-free vegetarian chili
    1 can (8 ounces) tomato sauce
    2 tablespoons chili powder
    2 tablespoons minced fresh parsley
    1 tablespoon dried basil
    2 teaspoons ground cumin
    4 garlic cloves, minced
    1 teaspoon dried oregano
    3/4 teaspoon pepper
    1/8 teaspoon hot pepper sauce
    6 tablespoons shredded reduced-fat cheddar cheese
    1 tablespoon minced chives

    Directions:
    In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours or until the vegetables are tender. Sprinkle with cheese and chives before serving. Yield: 6 servings.

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  3. Downeast Maine Pumpkin Bread
    courtesy: allrecipes.com
    Prep Time: 15 Minutes Cook Time: 50 Minutes
    Ready In: 1 Hour 5 Minutes Yields: 24 servings
    "Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."

    INGREDIENTS:
    1 (15 ounce) can pumpkin puree
    4 eggs
    1 cup vegetable oil
    2/3 cup water
    3 cups white sugar
    3 1/2 cups all-purpose flour
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/4 teaspoon ground ginger

    DIRECTIONS:
    1.
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
    2.
    In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
    3.
    Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

    Edited to add:
    I couldn't find 7x3 inch pans.

    I thought maybe it was some wonky US measurement. I DID just use a a regular loaf pan. I got exactly 2 dozen muffins and the rest I put in a loaf pan for 45 mins at 350 degrees.

    I baked the muffins at 350 degrees for 19 minutes and all came out WONDERFUL.

    ReplyDelete

Welcome Apronistas -- I appreciate your lovely comments!!