Recipes for Fall
Hello, everybody!
I hope you all had a wonderful Samhain season! Here are some more delicious fall recipes I received from my readers that will be a great addition to any Thanksgiving feast!
HOT PEPPER PUMPKIN SCONES
1/2 cup apple sauce
1/2 small onion, finely chopped
1 to 4 jalapeno peppers (or 1 habanero, depending on your tolerance!), stemmed, seeded, and finely diced. Better still if blistered and peeled first
2 c.flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8tsp. ground allspice
1/4 tsp. salt
1/4 c. sugar
3/4 c. pumpkin puree
6 tbsp. fat-free sour cream
2 egg whites, or 1 egg substitute equivalent
1/4 lb baking raisins
1/4 c. honey
1 tbsp. jalapeno, Tabasco, or other hot sauce
Preheat oven to 375 degrees. In a small skillet, saute the apple sauce, chopped onion and jalapeno and stir until onion is soft (about two minutes). Don’t stop stirring! Set aside to cool. In a large bowl, mix the flour, baking powder, soda, cinnamon, ginger, allspice, salt, and sugar. MIx in the sauteed apple sauce, diced peppers and onion until mixture resembles grains of rice. Make a well in the center and add sour cream, pumpkin puree, egg whites and raisins to the well. Mix together with a fork and gradually work inthe mixture until a soft, cohesive dough forms. Drop the batter 1/3 cupful at a time 2 inches apart on a non-stick cookie sheet. Bake for 20 minutes, until puffed and firm on surface, but fluffy in the center (mine tend to be somewhat elastic on the surface and lightly moist inside). Transfer to a cooling rack, cover loosely with a dish towel and cool for at least 5 minutes. Mix honey with the jalapeno sauce and brush tops of the scones withthis mixture before serving. Careful, they’re addictive! Makes 12 to 14 scones.
SALEM WITCH PUDDING
4 eggs, separated
1 1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; andthen fold in the egg whites.Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it ina pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)
BANANA FRITTERS
yellow bananas – at least one per person!
vegetable oil
cinnamon
sugar
flour
Slice the bananas lengthwise into 1/4 inch strips. On a plate, drop a few tablespoons of flour, and lightly roll the bananas in the flour. Sprinkle with plenty of cinnamon and sugar on both sides. Heat a tablespoon or two of oil in a non-stick pan. Fry the bananas on both sides until golden brown. Sprinkle with a little more cinnamon and sugar, and serve hot. Be prepared to make more! TIP: This is really easy to make if you keep a cinnamon-sugar blend in an old spice jar. This is also handy for late night cinnamon toast urges. Only 5-10 minutes of prep time!
Questions, comments? Recipes, remedies? Share them with me!
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