Falling into Autumn
It’s that time of year again when mornings feel crisp and afternoons offer a warm, sunny respite before the chill of nightfall. My daughter likes to say that October is her favorite color and who can really argue that? New England offers a treasure trove of sumptuous sights and flavors to welcome in the fall season. Whether you have kids or you’re simply a kid-at-heart, planning a day trip to visit your local orchard or farm is a much-anticipated event. Who doesn’t like apple picking, pumpkin patches, corn mazes, and hayrides? Dare I say it, but if you happen to be one who is not so keen on any of these autumn delights, perhaps think of it as a pre-holiday shopping spree. If you enjoy making delicious edibles for your family and friends, apples and pumpkins are perfect for creating a variety of tasty desserts to share.
Fall Recipes
I am not a big fan of canned pumpkin for baking. Although preparing fresh pumpkin is a bit more labor intensive, the end result is far superior to anything you get from a can. Clean your pumpkin and save the seeds to bake if you’re into that. They make a very nutritious snack. Cut pumpkin into chunks and boil until tender. Strain, peel, and smash to remove any lumps. I like to pre-measure 1 and 2 cup portions and freeze. When you are ready to use it, simply defrost in a colander so excess water drains out. I press the pumpkin down with a spoon to ensure all the water is removed before adding to my ingredients. If you make pumpkin pies, you will notice the color is quite different than canned or store bought and it tastes better too!! The crust is my least favorite part of pumpkin pie, but I have remedied that with a recipe I found over 20 years ago. It is so easy to make and cleanup is a breeze.
Easy Pumpkin Pie
Impossible Pumpkin Pie
2 cups pumpkin
12 ounces evaporated milk
2 tablespoons softened butter
2 eggs
¾ cup sugar
½ cup pancake/baking mix
2 teaspoons vanilla
2 ½ teaspoons pumpkin pie spice
*Grease pie plate
*Beat all ingredients in a blender until smooth and pour into pie plate.
*Bake at 350 degrees for 50-55 minutes or until knife inserted in center comes out clean.
*This recipe creates its own crust and will hold its shape when cut.
Apple Liqueur
If you’re like me, you’re always looking for new apple recipes to share especially around the holidays. This year, consider making your own apple liqueur. As with most homemade spirits, you can experiment with your own spices. Keep a record of how your recipe evolves otherwise you won’t remember how to duplicate it should you like a batch. Trust me, I have learned the hard way!
Apple Liqueur – Basic recipe
Simple syrup: Bring to boil while stirring. Stir until sugars are dissolved.
1 cup white sugar
1 cup brown sugar
1 ½ cups water
About 10 medium apples – peeled, cored, and sliced
1 teaspoon lemon zest
1-2 sticks of cinnamon
2 cups vodka
1 cup brandy
*Optional spices – cloves, nutmeg, ginger, allspice, orange peel, etc.
Make simple syrup and cool slightly. Pour warm simple syrup over apples, spices, and alcohol.
Cover and let sit in a cool, dark place for one month. Shake periodically. Strain and put into final container or mason jar.
Once you are happy with the basic recipe, you can customize it according to your taste.
Feel free to share your experiences or recipes with me. I love trying new ideas. Enjoy!
