Guest guest Posted September 17, 2004 Report Share Posted September 17, 2004 Greetings everyone, With the Harvest Moon coming and the first day of Autumn just around the corner I thought I'd share some lovely recipe's I found through some other friends. Enjoy the Fall Harvest! Blessings to all, Loretta Harvest Cider 2 c. water 1/2 c. brown sugar 3 sticks cinnamon 1 tsp. whole allspice 1/4 tsp. ground nutmeg 1/2 c. orange juice 1 tbsp. grated orange peel 2 tsp. whole cloves 1 tsp. coriander seed 2 qts. apple cider 3 tbsp. lemon juice Cinnamon sticks 1/2 c. to 1 c. rum (optional) Heat water, sugar, orange peel, 3 sticks of cinnamon, cloves, allspice, coriander and nutmeg in 2 quart saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Strain. Put liquid in Dutch oven or crock pot. Add cider, orange juice and rum (if desired). Heat until hot. Serve with cinnamon sticks ______________________ OK with more planning try this another time... Blackberry Wine 3 pounds of blackberries 3 pounds of sugar 1 gallon of boiling water Wash berries, put in large bowl and pour over them the boiling water. Stir well, then cover the bowl and leave for ten days. Strain liquid through muslin, add the three pounds of sugar and stir well. Cover the bowl and leave for three days, but stir daily. Put into bottles and cork, loosely at first. The wine will be ready to drink in six months. _____________________ Spirited Cheese Stuffed Apples 1- 3oz package softened cream cheese 4 medium apples 1 1/3oz Apple Cheddar Cheese 1 tablespoon dry white wine Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours. Cut apples into 8 wedges. _____________________ Veggie Guacamole 2 ripe avocados, peeled & pitted Juice of 1 lemon Scant 1/2 tsp salt 1 large tomato, seeded & diced 1 cup canned black beans, rinsed and rained. 1 cup cooked corn kernels ( canned, fresh or frozen 1/2 tsp minced garlic 1 tbsp chopped green onion 1 tsp bottled jalapeno peppers, chopped (optional) Mash the avocados in a bowl. Add the lemon juice and salt, then mix in the remaining ingredients. Serve with corn chips. Make about 3 1/2 cups . Note : the original recipes called for 1 tsp of garlic and 2 tbsp of jalapeno peppers. _______________________ Apple Molasses Bread 1/2 cup butter 1 cup sugar 3 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup applesauce 1/4 cup dark molasses 1 cup raisins 1/2 cup chopped nuts Preheat oven to 350 F. In a large bowl cream together, butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg: set aside. Combine applesauce, molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins, nuts. Pour into a greased 9 1/2 x 5/1/4 x 2 3/4 inch loaf pan. Bake at 350 F. for 1 hour or until toothpick inserted comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. ______________________ Fall Pumpkin Cider Bread 2 cups fresh pressed apple cider from your local orchard 1 cinnamon stick 1 tablespoon mulling spices 1 cup canned or fresh homemade pumpkin puree from the pumpkin patch 2 large fresh eggs from the chicken coop 1/4 cup vegetable oil 3/4 cup light brown sugar, firmly packed 1 tablespoon freshly grated orange zest 2 cups all-purpose flour 2-1/2 teaspoons double-acting baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground mace 1/4 teaspoon cinnamon 1/8 teaspoon ground cloves 1/2 cup chopped walnuts Preheat your oven to 350°F. In a saucepan combine the apple cider, cinnamon stick, and mulling spices. Boil the mixture until it is reduced to about 1/4 cup and let it cool. In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange zest, and the cool reduced cider. Into a mixing bowl, sift together the flour, baking powder, salt, baking soda, mace, cinnamon, and ground cloves. Add the chopped walnuts, and stir the batter until it is just combined together. Transfer the batter to a well-buttered 8 1/2-inch by 4 1/2-inch loaf pan. Bake the bread in the middle of your preheated 350°F. oven for 1 hour, or until your toothpick or cake tester comes out clean. Let the bread cool in the bread pan. Makes 1 loaf _______________________ Roasted Butternut Squash Soup 2 tablespoons extra-virgin olive oil 1/2 cup diced onion (1/4-inch dice) 1/4 cup diced celery (1/4-inch dice) 1/4 cup diced carrot (1/4-inch dice) 1 cinnamon stick Gray salt and freshly ground pepper About 4 cups Veggie Stock 1/2 teaspoon ground toasted coriander (optional) 1-1/2 cups Roasted Winter Squash 1/2 cup half-and-half (optional) 1/4 cup mascarpone cheese (optional) 2 tablespoons toasted pumpkin seeds Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of mascarpone and/or a scattering of pumpkin seeds. (Makes about 4-1/2 cups, serves 4) ______________________ Acorn squash stuffed with apple couscous 1 c Couscous 1 c Apple juice 1/4 c Prunes, pitted & chopped 1/4 c Dried cranberries 1/4 c Dried apples 1/4 c Apple juice concentrate, -- thawed 1/4 ts Cardamom, ground 1 tb Maple syrup 4 ea Acorn squash, halved & -- seeded 1/4 c Pecans, toasted & chopped, -- optional Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes. Stir in the fruit, apple juice concentrate, cardamom & maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve. " Vegetarian Gourmet " Winter, 1995 _______________________ Hearty Autumn Hotpot Butter - 75g (3 oz) Onions - 2 medium, sliced Carrots - 4 medium, sliced Parsnips - 2, cut into chunks Cauliflower - 1 small, cut into florets Courgettes(zucchini) - 4, sliced Tomatoes - 6, skinned, roughly chopped Plain flour - 50g (2 oz) Milk - 450 ml (¾ pint) Vegetable stock - 300 ml (½ pint) Dried mixed herbs - 1 tsp Salt Freshly ground black pepper Wholemeal self raising flour - 100g (3½ oz) Baking powder - 1 tsp Salt - ½ tsp Cheddar cheese - 75g (3 oz), grated Mustard powder - 1 tsp Melt 50g (2 oz) butter in a large saucepan. Add the onions, carrots and parsnips and sauté lightly for 5 minutes. Transfer to a large casserole dish. Add the remaining vegetables. Blend the flour with 300 ml (½ pint) milk and add to the vegetables with the stock, mixed herbs and seasoning. Bake at 200 °C / 400 °F / Gas 6 for 40 minutes. Meanwhile, place wholemeal flour, baking powder and salt in a bowl. Rub the remaining butter into the flour until the mixture resembles fine breadcrumbs. Stir in half the cheese, mustard and a little milk and mix to a soft dough. Roll out on a floured work surface until 1.5 cm (½ inch) thick and cut into rounds with a 5 cm fluted cutter. Place the scone rounds on top of the vegetables and brush tops with remaining milk and sprinkle with cheese. Return to the oven for 20 minutes until scones are golden brown and vegetables are cooked. serves 6 _______________________ Slow Cooked Squash Medley 1 1/2 pounds zucchini 1 1/2 pounds summer squash 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1/2 teaspoon garlic powder 1/4 cup butter or margarine 3 tablespoons fine dry bread crumbs 3 tablespoons grated Parmesan cheese Cut all of the squash into 1/2-inch pieces. Place in the bottom of a crockpot. Sprinkle with salt, pepper and garlic powder. Dot with butter; sprinkle with crumbs and cheese. Cover and cook on LOW for 6 to 7 hours or until tender. This recipe yields 6 servings. _______________________ Vegetable Casserole With Caraway Dumplings 2 tbsp olive oil 12 whole button onions, peeled 2 sticks celery, sliced 2 leeks, sliced 2 carrots, peeled and cut into wedges 350g/12oz swede (turnip), peeled and diced 300ml/½ pint vegetable stock 400g/14oz tinned tomatoes, chopped 2 tbsp fresh parsley, chopped 2 tbsp fresh thyme, chopped 1 bayleaf 1 tbsp dark soy sauce 1 tbsp tomato purée salt and pepper 125g/4oz fresh breadcrumbs 2.5ml/½ tsp caraway seeds 1 large egg, beaten 1. Heat the oil, add the onion, celery, leek, carrot and swede, cover and cook gently for 10 minutes. 2. Add the stock, tomatoes, parsley, thyme, bayleaf, soy sauce, tomato purée and pepper. Bring to the boil, cover and simmer for 20 minutes. 3. To make the dumplings mix the breadcrumbs, caraway seeds, egg and seasoning. Shape into twelve balls. 4. Add the dumpling balls to the vegetables, cover and simmer for a further 10 minutes. ______________________ Autumn Veggie Cobbler 1 small onion, sliced 2 teaspoons olive oil 4 small red potatoes, cubed 2 carrots, chopped 1/4 cup water 2 medium leeks, halved lengthwise and cut into slices 2 cups chopped fresh spinach* 1 cup vegetable broth 2 teaspoons all-purpose flour 3 tablespoons minced fresh parsley 1 tablespoon soy sauce 1/2 teaspoon salt Cornbread Topping (see below) SAUTE sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts. WHISK together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened. SPOON vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture. BAKE at 400¡ for 30 minutes or until golden. Yield: 4 servings. *Chopped kale, collard greens, or turnip greens may be substituted. CORNBREAD TOPPING: 1 cup all-purpose flour 1/2 cup cornbread mix 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 tablespoons butter or margarine, softened 3/4 cup buttermilk 2 teaspoons honey COMBINE first 5 ingredients; cut in butter with a fork or pastry blender until crumbly. Stir together buttermilk and honey; stir into flour mixture. Yield: 6 cornbread rounds. _______________________ Buckwheat Crepes with Apple Compote 1 cup buckwheat flour 1 large egg 1 large egg white 2/3 cup milk 1/4 cup apple cider 1/4 cup sugar 1 teaspoon vanilla 1 Tablespoon oil 1/4 teaspoon salt Crepes: In blender combine flour, egg white, milk, cider, sugar, oil, vanilla, salt and 2/3 cup water. Process until smooth. Batter should be the consistency of heavy cream. Apple Compote: Melt butter in large skillet over medium high heat. Cook, swirling the pan, until the butter is light brown, about 30 seconds. Add apple slices and sprinkle with sugar. Cook, tossing occasionally, until the apples are tender and lightly caramelized, 15 to 20 minutes. Remove from heat and stir in vanilla and cinnamon. Place folded crepe on flat pan and put into oven until heated. Heat apple cider to reduce and thicken. Pour over crepes. ______________________ New England Squash Pie 2 cups strained squash 1 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon ginger salt to taste 3 eggs 2 cups milk 1/2 cup cream Pie shell for a 10 " deep dish pie Preheat oven to 450 degrees. Add sugar and seasonings to squash, mix, well. Beat the eggs slightly, add milk and cream, beat well. Add milk mixture slowly to squash mixture, beating gently to combine well. Pour filling into the shell, being careful not to overfill. Bake 450 degrees for 10 minutes, then reduce the heat to 325 degrees and bake for 40 minutes until a knife inserted slightly offcenter comes out clean. NOTE: " One Pie " brand squash works well, and pumpkin may be substituted ______________________ Apple Maple Upside-Down Cake 1 tbsp. unsalted butter or margarine, softened 3 tbsp. granulated sugar 1 large egg 1 cup all-purpose flour 2 tsp. baking powder 1/8 tsp. salt 1/2 cup milk 1/2 cup real maple syrup 2 large cooking apples, peeled, cored, sliced thin (If possible, use Granny Smith or Golden Delicious apples, or any other good baking apples) Whipped cream (optional) In a medium mixing bowl, beat together butter or margarine, sugar and egg with an electric mixer on medium speed until well combined. Stir together flour, baking powder and salt; add alternately with milk to beaten mixture, beating on low speed after each addition just until smooth. -In a small saucepan, bring the maple syrup just to a boil; pour into a greased square 8 " x 8 " x 2 " in depth baking pan. Carefully top with a single layer of apple slices. Pour batter evenly over top of apple slices. Bake in a 400 degree F (200 degree C) oven for 25-30 minutes or until a wooden toothpick inserted into cake portion comes out clean. Immediately invert onto serving platter. Cool slightly. Serve warm, topped with whipped cream if desired. Store any leftover cake in refrigerator, covered with aluminum foil or plastic wrap. Makes 9 servings. ______________________ Happy Harvest Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2004 Report Share Posted September 17, 2004 Oh my Lord...I think I just died and went to veggie heaven. THANK YOU. Miss Denise - " gypsy_witch_1969 " <witchy_2004 Fri, 17 Sep 2004 07:05:30 -0000 They may not all be spicy but YUMMY!! > Greetings everyone, > With the Harvest Moon coming and the first day of Autumn just around > the corner I thought I'd share some lovely recipe's I found through > some other friends. > Enjoy the Fall Harvest! > Blessings to all, > Loretta > > Harvest Cider > > 2 c. water > 1/2 c. brown sugar > 3 sticks cinnamon > 1 tsp. whole allspice > 1/4 tsp. ground nutmeg > 1/2 c. orange juice > 1 tbsp. grated orange peel > 2 tsp. whole cloves > 1 tsp. coriander seed > 2 qts. apple cider > 3 tbsp. lemon juice > Cinnamon sticks > 1/2 c. to 1 c. rum (optional) > > Heat water, sugar, orange peel, 3 sticks of cinnamon, cloves, > allspice, coriander and nutmeg in 2 quart saucepan. Bring to a boil; > reduce heat and simmer 20 minutes. Strain. Put liquid in Dutch oven or > crock pot. Add cider, orange juice and rum (if desired). Heat until > hot. Serve with cinnamon sticks > ______________________ > > OK with more planning try this another time... > > Blackberry Wine > > 3 pounds of blackberries > 3 pounds of sugar > 1 gallon of boiling water > > Wash berries, put in large bowl and pour over them the boiling water. > Stir well, then cover the bowl and leave for ten days. Strain liquid > through muslin, add the three pounds of sugar and stir well. Cover the > bowl and leave for three days, but stir daily. Put into bottles and > cork, loosely at first. The wine will be ready to drink in six months. > _____________________ > > Spirited Cheese Stuffed Apples > > 1- 3oz package softened cream cheese > 4 medium apples > 1 1/3oz Apple Cheddar Cheese > 1 tablespoon dry white wine > > Beat together both cheeses and the wine, with an electric or rotary > mixer, until smooth. Core the apples and hollow out, leaving apple > shells about 1/2 inch thick. Fill the apples with the cheese mixture > and refrigerate for 2-3 hours. > > Cut apples into 8 wedges. > _____________________ > > Veggie Guacamole > > 2 ripe avocados, peeled & pitted > Juice of 1 lemon > Scant 1/2 tsp salt > 1 large tomato, seeded & diced > 1 cup canned black beans, rinsed and rained. > 1 cup cooked corn kernels ( canned, fresh or frozen > 1/2 tsp minced garlic > 1 tbsp chopped green onion > 1 tsp bottled jalapeno peppers, chopped (optional) > > Mash the avocados in a bowl. Add the lemon juice and salt, then mix in > the remaining ingredients. Serve with corn chips. Make about 3 1/2 > cups . > Note : the original recipes called for 1 tsp of garlic and 2 > tbsp of jalapeno peppers. > _______________________ > > Apple Molasses Bread > > 1/2 cup butter > 1 cup sugar > 3 eggs > 2 cups all-purpose flour > 1 teaspoon baking powder > 1/2 teaspoon salt > 1/2 teaspoon cinnamon > 1/4 teaspoon nutmeg > 1 cup applesauce > 1/4 cup dark molasses > 1 cup raisins > 1/2 cup chopped nuts > > Preheat oven to 350 F. In a large bowl cream together, butter, sugar > until light and fluffy. > Add eggs, one at a time, beating well after each addition. > Combine flour, baking powder, salt, cinnamon and nutmeg: set aside. > Combine applesauce, molasses. Add dry ingredients alternately with > applesauce mixture to egg mixture. Fold in raisins, nuts. > Pour into a greased 9 1/2 x 5/1/4 x 2 3/4 inch loaf pan. > Bake at 350 F. for 1 hour or until toothpick inserted comes out clean. > Cool 10 minutes, remove from pan and continue cooling on a wire rack. > ______________________ > > Fall Pumpkin Cider Bread > > 2 cups fresh pressed apple cider from your local orchard > 1 cinnamon stick > 1 tablespoon mulling spices > 1 cup canned or fresh homemade pumpkin puree from the pumpkin patch > 2 large fresh eggs from the chicken coop > 1/4 cup vegetable oil > 3/4 cup light brown sugar, firmly packed > 1 tablespoon freshly grated orange zest > 2 cups all-purpose flour > 2-1/2 teaspoons double-acting baking powder > 1/2 teaspoon salt > 1/2 teaspoon baking soda > 1/4 teaspoon ground mace > 1/4 teaspoon cinnamon > 1/8 teaspoon ground cloves > 1/2 cup chopped walnuts > > Preheat your oven to 350°F. > > In a saucepan combine the apple cider, cinnamon stick, and mulling > spices. Boil the mixture until it is reduced to about 1/4 cup and let > it cool. > > In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange > zest, and the cool reduced cider. Into a mixing bowl, sift together > the flour, baking powder, salt, baking soda, mace, cinnamon, and > ground cloves. Add the chopped walnuts, and stir the batter until it > is just combined together. Transfer the batter to a well-buttered 8 > 1/2-inch by 4 1/2-inch loaf pan. Bake the bread in the middle of your > preheated 350°F. oven for 1 hour, or until your toothpick or cake > tester comes out clean. Let the bread cool in the bread pan. > > Makes 1 loaf > _______________________ > > Roasted Butternut Squash Soup > > 2 tablespoons extra-virgin olive oil > 1/2 cup diced onion (1/4-inch dice) > 1/4 cup diced celery (1/4-inch dice) > 1/4 cup diced carrot (1/4-inch dice) > 1 cinnamon stick > Gray salt and freshly ground pepper > About 4 cups Veggie Stock > 1/2 teaspoon ground toasted coriander (optional) > 1-1/2 cups Roasted Winter Squash > 1/2 cup half-and-half (optional) > 1/4 cup mascarpone cheese (optional) > 2 tablespoons toasted pumpkin seeds > > Heat the olive oil in a large saucepan over medium heat until hot. Add > the onion, celery, carrot, and cinnamon stick and sauté until soft but > not brown, about 10 minutes. Season with salt and pepper. > Add stock and the coriander, if using, and bring to a boil. Simmer for > several minutes. Stir in the squash until smooth, then simmer gently > to let the flavors meld, about 10 minutes. Discard the cinnamon stick. > Puree the soup in a blender until smooth. (The soup can be made ahead > to this point, cooled, covered, and refrigerated for several days or > frozen for about 1 month. It will thicken as it cools and may need > thinning with stock or water when reheating.) > Return the soup to the pan and reheat gently. Add the half-and-half, > if using. Adjust the seasoning with salt and pepper. > Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, > garnish with a spoonful of mascarpone and/or a scattering of pumpkin > seeds. > (Makes about 4-1/2 cups, serves 4) > > ______________________ > > Acorn squash stuffed with apple couscous > > 1 c Couscous > 1 c Apple juice > 1/4 c Prunes, pitted & chopped > 1/4 c Dried cranberries > 1/4 c Dried apples > 1/4 c Apple juice concentrate, > -- thawed > 1/4 ts Cardamom, ground > 1 tb Maple syrup > 4 ea Acorn squash, halved & > -- seeded > 1/4 c Pecans, toasted & chopped, > -- optional > > Place couscous in a small mixing bowl. Set aside. > Bring apple juice to a boil in a small saucepan & pour over the > couscous. Cover & set aside until the juice is absorbed. This will > take 15 minutes. > > Stir in the fruit, apple juice concentrate, cardamom & maple syrup. > Set aside. > > Steam squash halves until tender, about 15 minutes. Drain & place on a > baking sheet. Preheat oven to 350F. Fill squash halves with the > couscous mixture & bake for 20 minutes. Top with pecans & serve. > > " Vegetarian Gourmet " Winter, 1995 > _______________________ > > Hearty Autumn Hotpot > > Butter - 75g (3 oz) > Onions - 2 medium, sliced > Carrots - 4 medium, sliced > Parsnips - 2, cut into chunks > Cauliflower - 1 small, cut into florets > Courgettes(zucchini) - 4, sliced > Tomatoes - 6, skinned, roughly chopped > Plain flour - 50g (2 oz) > Milk - 450 ml (¾ pint) > Vegetable stock - 300 ml (½ pint) > Dried mixed herbs - 1 tsp > Salt > Freshly ground black pepper > Wholemeal self raising flour - 100g (3½ oz) > Baking powder - 1 tsp > Salt - ½ tsp > Cheddar cheese - 75g (3 oz), grated > Mustard powder - 1 tsp > > Melt 50g (2 oz) butter in a large saucepan. Add the onions, carrots > and parsnips and sauté lightly for 5 minutes. Transfer to a large > casserole dish. Add the remaining vegetables. > > Blend the flour with 300 ml (½ pint) milk and add to the vegetables > with the stock, mixed herbs and seasoning. Bake at 200 °C / 400 °F / > Gas 6 for 40 minutes. > > Meanwhile, place wholemeal flour, baking powder and salt in a bowl. > Rub the remaining butter into the flour until the mixture resembles > fine breadcrumbs. Stir in half the cheese, mustard and a little milk > and mix to a soft dough. > > Roll out on a floured work surface until 1.5 cm (½ inch) thick and cut > into rounds with a 5 cm fluted cutter. > > Place the scone rounds on top of the vegetables and brush tops with > remaining milk and sprinkle with cheese. > > Return to the oven for 20 minutes until scones are golden brown and > vegetables are cooked. > > serves 6 > _______________________ > > Slow Cooked Squash Medley > > 1 1/2 pounds zucchini > 1 1/2 pounds summer squash > 1/2 teaspoon salt > 1/4 teaspoon freshly-ground black pepper > 1/2 teaspoon garlic powder > 1/4 cup butter or margarine > 3 tablespoons fine dry bread crumbs > 3 tablespoons grated Parmesan cheese > > Cut all of the squash into 1/2-inch pieces. Place in > the bottom of a crockpot. Sprinkle with salt, pepper > and garlic powder. Dot with butter; sprinkle with crumbs > and cheese. Cover and cook on LOW for 6 to 7 hours or > until tender. > > This recipe yields 6 servings. > _______________________ > > Vegetable Casserole With Caraway Dumplings > > 2 tbsp olive oil > 12 whole button onions, peeled > 2 sticks celery, sliced > 2 leeks, sliced > 2 carrots, peeled and cut into wedges > 350g/12oz swede (turnip), peeled and diced > 300ml/½ pint vegetable stock > 400g/14oz tinned tomatoes, chopped > 2 tbsp fresh parsley, chopped > 2 tbsp fresh thyme, chopped > 1 bayleaf > 1 tbsp dark soy sauce > 1 tbsp tomato purée > salt and pepper > 125g/4oz fresh breadcrumbs > 2.5ml/½ tsp caraway seeds > 1 large egg, beaten > > 1. Heat the oil, add the onion, celery, leek, carrot and swede, cover > and cook gently for 10 minutes. > 2. Add the stock, tomatoes, parsley, thyme, bayleaf, soy sauce, tomato > purée and pepper. Bring to the boil, cover and simmer for 20 minutes. > 3. To make the dumplings mix the breadcrumbs, caraway seeds, egg and > seasoning. Shape into twelve balls. > 4. Add the dumpling balls to the vegetables, cover and simmer for a > further 10 minutes. > ______________________ > > Autumn Veggie Cobbler > > 1 small onion, sliced > 2 teaspoons olive oil > 4 small red potatoes, cubed > 2 carrots, chopped > 1/4 cup water > 2 medium leeks, halved lengthwise and cut into slices > 2 cups chopped fresh spinach* > 1 cup vegetable broth > 2 teaspoons all-purpose flour > 3 tablespoons minced fresh parsley > 1 tablespoon soy sauce > 1/2 teaspoon salt > Cornbread Topping (see below) > > SAUTE sliced onion in hot oil in a large saucepan over medium-high > heat until tender. Add potato, carrot, and 1/4 cup water; cook, > stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 > minutes or until spinach wilts. > WHISK together vegetable broth and flour until smooth. Stir broth > mixture, minced parsley, soy sauce, and salt into spinach mixture. > Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to > low; cook, stirring often, 5 minutes or until thickened. > SPOON vegetable mixture into a lightly greased 8-inch baking dish. > Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable > mixture. > BAKE at 400¡ for 30 minutes or until golden. Yield: 4 servings. > > *Chopped kale, collard greens, or turnip greens may be substituted. > > CORNBREAD TOPPING: > > 1 cup all-purpose flour > 1/2 cup cornbread mix > 1 teaspoon baking powder > 1/2 teaspoon salt > 1/4 teaspoon baking soda > 2 tablespoons butter or margarine, softened > 3/4 cup buttermilk > 2 teaspoons honey > > COMBINE first 5 ingredients; cut in butter with a fork or pastry > blender until crumbly. Stir together buttermilk and honey; stir into > flour mixture. > > Yield: 6 cornbread rounds. > _______________________ > > Buckwheat Crepes with Apple Compote > > 1 cup buckwheat flour > 1 large egg > 1 large egg white > 2/3 cup milk > 1/4 cup apple cider > 1/4 cup sugar > 1 teaspoon vanilla > 1 Tablespoon oil > 1/4 teaspoon salt > Crepes: In blender combine flour, egg white, milk, cider, sugar, oil, > vanilla, salt and 2/3 cup water. Process until smooth. Batter should > be the consistency of heavy cream. > > Apple Compote: Melt butter in large skillet over medium high heat. > Cook, swirling the pan, until the butter is light brown, about 30 > seconds. Add apple slices and sprinkle with sugar. Cook, tossing > occasionally, until the apples are tender and lightly caramelized, 15 > to 20 minutes. Remove from heat and stir in vanilla and cinnamon. > > Place folded crepe on flat pan and put into oven until heated. Heat > apple cider to reduce and thicken. Pour over crepes. > ______________________ > > New England Squash Pie > > 2 cups strained squash > 1 cup brown sugar > 1 teaspoon cinnamon > 1/2 teaspoon ginger > salt to taste > 3 eggs > 2 cups milk > 1/2 cup cream > Pie shell for a 10 " deep dish pie > > Preheat oven to 450 degrees. Add sugar and seasonings to squash, mix, > well. Beat the eggs slightly, add milk and cream, beat well. Add milk > mixture slowly to squash mixture, beating gently to combine well. Pour > filling into the shell, being careful not to overfill. > Bake 450 degrees for 10 minutes, then reduce the heat to 325 degrees > and bake for 40 minutes until a knife inserted slightly offcenter > comes out clean. > NOTE: " One Pie " brand squash works well, and pumpkin may be substituted > ______________________ > > Apple Maple Upside-Down Cake > > 1 tbsp. unsalted butter or margarine, softened > 3 tbsp. granulated sugar > 1 large egg > 1 cup all-purpose flour > 2 tsp. baking powder > 1/8 tsp. salt > 1/2 cup milk > 1/2 cup real maple syrup > 2 large cooking apples, peeled, cored, sliced thin (If possible, use > Granny > Smith or Golden Delicious apples, or any other good baking apples) > Whipped cream (optional) > > In a medium mixing bowl, beat together butter or margarine, sugar and egg > with an electric mixer on medium speed until well combined. > Stir together flour, baking powder and salt; add alternately with milk to > beaten mixture, beating on low speed after each addition just until > smooth. -In > a small saucepan, bring the maple syrup just to a boil; pour into a > greased > square 8 " x 8 " x 2 " in depth baking pan. > Carefully top with a single layer of apple slices. > Pour batter evenly over top of apple slices. > Bake in a 400 degree F (200 degree C) oven for 25-30 minutes or until a > wooden toothpick inserted into cake portion comes out clean. > Immediately invert onto serving platter. > Cool slightly. > Serve warm, topped with whipped cream if desired. > Store any leftover cake in refrigerator, covered with aluminum foil or > plastic wrap. Makes 9 servings. > ______________________ > > Happy Harvest Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2004 Report Share Posted September 17, 2004 That was 15 wonderful recipes! If anyone skipped this post because they thought it was just a cheer for someone else's good food (and what'd be wrong with that!), have a look! Your moderator will be busy sorting them and putting them in the Files ;=) But maybe not just tonight! Blackberry wine, huh? I haven't tasted blackberry wine, home made blackberry wine, since . . . Well, it's been awhile LOL Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2004 Report Share Posted September 18, 2004 Thanks for all those recipes Loretta! The ones that aren't vegan can be easily veganized - unsweetened soy milk for milk, tofu or other egg replacers for the eggs... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~ " A human being is part of a whole, called by us the 'Universe', a part limited in time and space. He experiences himself, his thoughts and feelings and something separated from the rest -- a kind of optical delusion of his consciousness. This delusion is a kind of prison for us, restricting us to our personal desires and to affection for a few persons nearest us. Our task must be to free ourselves from this prison by widening our circles of compassion to embrace all living creatures and the whole of nature in its beauty.” -Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2004 Report Share Posted September 18, 2004 Holy Mary! I am so hungry now. Thanks. --- " Sandpiper Plantation " <webappstudio wrote: Oh my Lord...I think I just died and went to veggie heaven. THANK YOU. Miss Denise - " gypsy_witch_1969 " <witchy_2004 Fri, 17 Sep 2004 07:05:30 -0000 They may not all be spicy but YUMMY!! > Greetings everyone, > With the Harvest Moon coming and the first day of Autumn just around > the corner I thought I'd share some lovely recipe's I found through > some other friends. > Enjoy the Fall Harvest! > Blessings to all, > Loretta > > Harvest Cider > > 2 c. water > 1/2 c. brown sugar > 3 sticks cinnamon > 1 tsp. whole allspice > 1/4 tsp. ground nutmeg > 1/2 c. orange juice > 1 tbsp. grated orange peel > 2 tsp. whole cloves > 1 tsp. coriander seed > 2 qts. apple cider > 3 tbsp. lemon juice > Cinnamon sticks > 1/2 c. to 1 c. rum (optional) > > Heat water, sugar, orange peel, 3 sticks of cinnamon, cloves, > allspice, coriander and nutmeg in 2 quart saucepan. Bring to a boil; > reduce heat and simmer 20 minutes. Strain. Put liquid in Dutch oven or > crock pot. Add cider, orange juice and rum (if desired). Heat until > hot. Serve with cinnamon sticks > ______________________ > > OK with more planning try this another time... > > Blackberry Wine > > 3 pounds of blackberries > 3 pounds of sugar > 1 gallon of boiling water > > Wash berries, put in large bowl and pour over them the boiling water. > Stir well, then cover the bowl and leave for ten days. Strain liquid > through muslin, add the three pounds of sugar and stir well. Cover the > bowl and leave for three days, but stir daily. Put into bottles and > cork, loosely at first. The wine will be ready to drink in six months. > _____________________ > > Spirited Cheese Stuffed Apples > > 1- 3oz package softened cream cheese > 4 medium apples > 1 1/3oz Apple Cheddar Cheese > 1 tablespoon dry white wine > > Beat together both cheeses and the wine, with an electric or rotary > mixer, until smooth. Core the apples and hollow out, leaving apple > shells about 1/2 inch thick. Fill the apples with the cheese mixture > and refrigerate for 2-3 hours. > > Cut apples into 8 wedges. > _____________________ > > Veggie Guacamole > > 2 ripe avocados, peeled & pitted > Juice of 1 lemon > Scant 1/2 tsp salt > 1 large tomato, seeded & diced > 1 cup canned black beans, rinsed and rained. > 1 cup cooked corn kernels ( canned, fresh or frozen > 1/2 tsp minced garlic > 1 tbsp chopped green onion > 1 tsp bottled jalapeno peppers, chopped (optional) > > Mash the avocados in a bowl. Add the lemon juice and salt, then mix in > the remaining ingredients. Serve with corn chips. Make about 3 1/2 > cups . > Note : the original recipes called for 1 tsp of garlic and 2 > tbsp of jalapeno peppers. > _______________________ > > Apple Molasses Bread > > 1/2 cup butter > 1 cup sugar > 3 eggs > 2 cups all-purpose flour > 1 teaspoon baking powder > 1/2 teaspoon salt > 1/2 teaspoon cinnamon > 1/4 teaspoon nutmeg > 1 cup applesauce > 1/4 cup dark molasses > 1 cup raisins > 1/2 cup chopped nuts > > Preheat oven to 350 F. In a large bowl cream together, butter, sugar > until light and fluffy. > Add eggs, one at a time, beating well after each addition. > Combine flour, baking powder, salt, cinnamon and nutmeg: set aside. > Combine applesauce, molasses. Add dry ingredients alternately with > applesauce mixture to egg mixture. Fold in raisins, nuts. > Pour into a greased 9 1/2 x 5/1/4 x 2 3/4 inch loaf pan. > Bake at 350 F. for 1 hour or until toothpick inserted comes out clean. > Cool 10 minutes, remove from pan and continue cooling on a wire rack. > ______________________ > > Fall Pumpkin Cider Bread > > 2 cups fresh pressed apple cider from your local orchard > 1 cinnamon stick > 1 tablespoon mulling spices > 1 cup canned or fresh homemade pumpkin puree from the pumpkin patch > 2 large fresh eggs from the chicken coop > 1/4 cup vegetable oil > 3/4 cup light brown sugar, firmly packed > 1 tablespoon freshly grated orange zest > 2 cups all-purpose flour > 2-1/2 teaspoons double-acting baking powder > 1/2 teaspoon salt > 1/2 teaspoon baking soda > 1/4 teaspoon ground mace > 1/4 teaspoon cinnamon > 1/8 teaspoon ground cloves > 1/2 cup chopped walnuts > > Preheat your oven to 350°F. > > In a saucepan combine the apple cider, cinnamon stick, and mulling > spices. Boil the mixture until it is reduced to about 1/4 cup and let > it cool. > > In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange > zest, and the cool reduced cider. Into a mixing bowl, sift together > the flour, baking powder, salt, baking soda, mace, cinnamon, and > ground cloves. Add the chopped walnuts, and stir the batter until it > is just combined together. Transfer the batter to a well-buttered 8 > 1/2-inch by 4 1/2-inch loaf pan. Bake the bread in the middle of your > preheated 350°F. oven for 1 hour, or until your toothpick or cake > tester comes out clean. Let the bread cool in the bread pan. > > Makes 1 loaf > _______________________ > > Roasted Butternut Squash Soup > > 2 tablespoons extra-virgin olive oil > 1/2 cup diced onion (1/4-inch dice) > 1/4 cup diced celery (1/4-inch dice) > 1/4 cup diced carrot (1/4-inch dice) > 1 cinnamon stick > Gray salt and freshly ground pepper > About 4 cups Veggie Stock > 1/2 teaspoon ground toasted coriander (optional) > 1-1/2 cups Roasted Winter Squash > 1/2 cup half-and-half (optional) > 1/4 cup mascarpone cheese (optional) > 2 tablespoons toasted pumpkin seeds > > Heat the olive oil in a large saucepan over medium heat until hot. Add > the onion, celery, carrot, and cinnamon stick and sauté until soft but > not brown, about 10 minutes. Season with salt and pepper. > Add stock and the coriander, if using, and bring to a boil. Simmer for > several minutes. Stir in the squash until smooth, then simmer gently > to let the flavors meld, about 10 minutes. Discard the cinnamon stick. > Puree the soup in a blender until smooth. (The soup can be made ahead > to this point, cooled, covered, and refrigerated for several days or > frozen for about 1 month. It will thicken as it cools and may need > thinning with stock or water when reheating.) > Return the soup to the pan and reheat gently. Add the half-and-half, > if using. Adjust the seasoning with salt and pepper. > Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, > garnish with a spoonful of mascarpone and/or a scattering of pumpkin > seeds. > (Makes about 4-1/2 cups, serves 4) > > ______________________ > > Acorn squash stuffed with apple couscous > > 1 c Couscous > 1 c Apple juice > 1/4 c Prunes, pitted & chopped > 1/4 c Dried cranberries > 1/4 c Dried apples > 1/4 c Apple juice concentrate, > -- thawed > 1/4 ts Cardamom, ground > 1 tb Maple syrup > 4 ea Acorn squash, halved & > -- seeded > 1/4 c Pecans, toasted & chopped, > -- optional > > Place couscous in a small mixing bowl. Set aside. > Bring apple juice to a boil in a small saucepan & pour over the > couscous. Cover & set aside until the juice is absorbed. This will > take 15 minutes. > > Stir in the fruit, apple juice concentrate, cardamom & maple syrup. > Set aside. > > Steam squash halves until tender, about 15 minutes. Drain & place on a > baking sheet. Preheat oven to 350F. Fill squash halves with the > couscous mixture & bake for 20 minutes. Top with pecans & serve. > > " Vegetarian Gourmet " Winter, 1995 > _______________________ > > Hearty Autumn Hotpot > > Butter - 75g (3 oz) > Onions - 2 medium, sliced > Carrots - 4 medium, sliced > Parsnips - 2, cut into chunks > Cauliflower - 1 small, cut into florets > Courgettes(zucchini) - 4, sliced > Tomatoes - 6, skinned, roughly chopped > Plain flour - 50g (2 oz) > Milk - 450 ml (¾ pint) > Vegetable stock - 300 ml (½ pint) > Dried mixed herbs - 1 tsp > Salt > Freshly ground black pepper > Wholemeal self raising flour - 100g (3½ oz) > Baking powder - 1 tsp > Salt - ½ tsp > Cheddar cheese - 75g (3 oz), grated > Mustard powder - 1 tsp > > Melt 50g (2 oz) butter in a large saucepan. Add the onions, carrots > and parsnips and sauté lightly for 5 minutes. Transfer to a large > casserole dish. Add the remaining vegetables. > > Blend the flour with 300 ml (½ pint) milk and add to the vegetables > with the stock, mixed herbs and seasoning. Bake at 200 °C / 400 °F / > Gas 6 for 40 minutes. > > Meanwhile, place wholemeal flour, baking powder and salt in a bowl. > Rub the remaining butter into the flour until the mixture resembles > fine breadcrumbs. Stir in half the cheese, mustard and a little milk > and mix to a soft dough. > > Roll out on a floured work surface until 1.5 cm (½ inch) thick and cut > into rounds with a 5 cm fluted cutter. > > Place the scone rounds on top of the vegetables and brush tops with > remaining milk and sprinkle with cheese. > > Return to the oven for 20 minutes until scones are golden brown and > vegetables are cooked. > > serves 6 > _______________________ > > Slow Cooked Squash Medley > > 1 1/2 pounds zucchini > 1 1/2 pounds summer squash > 1/2 teaspoon salt > 1/4 teaspoon freshly-ground black pepper > 1/2 teaspoon garlic powder > 1/4 cup butter or margarine > 3 tablespoons fine dry bread crumbs > 3 tablespoons grated Parmesan cheese > > Cut all of the squash into 1/2-inch pieces. Place in > the bottom of a crockpot. Sprinkle with salt, pepper > and garlic powder. Dot with butter; sprinkle with crumbs > and cheese. Cover and cook on LOW for 6 to 7 hours or > until tender. > > This recipe yields 6 servings. > _______________________ > > Vegetable Casserole With Caraway Dumplings > > 2 tbsp olive oil > 12 whole button onions, peeled > 2 sticks celery, sliced > 2 leeks, sliced > 2 carrots, peeled and cut into wedges > 350g/12oz swede (turnip), peeled and diced > 300ml/½ pint vegetable stock > 400g/14oz tinned tomatoes, chopped > 2 tbsp fresh parsley, chopped > 2 tbsp fresh thyme, chopped > 1 bayleaf > 1 tbsp dark soy sauce > 1 tbsp tomato purée > salt and pepper > 125g/4oz fresh breadcrumbs > 2.5ml/½ tsp caraway seeds > 1 large egg, beaten > > 1. Heat the oil, add the onion, celery, leek, carrot and swede, cover > and cook gently for 10 minutes. > 2. Add the stock, tomatoes, parsley, thyme, bayleaf, soy sauce, tomato > purée and pepper. Bring to the boil, cover and simmer for 20 minutes. > 3. To make the dumplings mix the breadcrumbs, caraway seeds, egg and > seasoning. Shape into twelve balls. > 4. Add the dumpling balls to the vegetables, cover and simmer for a > further 10 minutes. > ______________________ > > Autumn Veggie Cobbler > > 1 small onion, sliced > 2 teaspoons olive oil > 4 small red potatoes, cubed > 2 carrots, chopped > 1/4 cup water > 2 medium leeks, halved lengthwise and cut into slices > 2 cups chopped fresh spinach* > 1 cup vegetable broth > 2 teaspoons all-purpose flour > 3 tablespoons minced fresh parsley > 1 tablespoon soy sauce > 1/2 teaspoon salt > Cornbread Topping (see below) > > SAUTE sliced onion in hot oil in a large saucepan over medium-high > heat until tender. Add potato, carrot, and 1/4 cup water; cook, > stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 > minutes or until spinach wilts. > WHISK together vegetable broth and flour until smooth. Stir broth > mixture, minced parsley, soy sauce, and salt into spinach mixture. > Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to > low; cook, stirring often, 5 minutes or until thickened. > SPOON vegetable mixture into a lightly greased 8-inch baking dish. > Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable > mixture. > BAKE at 400¡ for 30 minutes or until golden. Yield: 4 servings. > > *Chopped kale, collard greens, or turnip greens may be substituted. > > CORNBREAD TOPPING: > > 1 cup all-purpose flour > 1/2 cup cornbread mix > 1 teaspoon baking powder > 1/2 teaspoon salt > 1/4 teaspoon baking soda > 2 tablespoons butter or margarine, softened > 3/4 cup buttermilk > 2 teaspoons honey > > COMBINE first 5 ingredients; cut in butter with a fork or pastry > blender until crumbly. Stir together buttermilk and honey; stir into > flour mixture. > > Yield: 6 cornbread rounds. > _______________________ > > Buckwheat Crepes with Apple Compote > > 1 cup buckwheat flour > 1 large egg > 1 large egg white > 2/3 cup milk > 1/4 cup apple cider > 1/4 cup sugar > 1 teaspoon vanilla > 1 Tablespoon oil > 1/4 teaspoon salt > Crepes: In blender combine flour, egg white, milk, cider, sugar, oil, > vanilla, salt and 2/3 cup water. Process until smooth. Batter should > be the consistency of heavy cream. > > Apple Compote: Melt butter in large skillet over medium high heat. > Cook, swirling the pan, until the butter is light brown, about 30 > seconds. Add apple slices and sprinkle with sugar. Cook, tossing > occasionally, until the apples are tender and lightly caramelized, 15 > to 20 minutes. Remove from heat and stir in vanilla and cinnamon. > > Place folded crepe on flat pan and put into oven until heated. Heat > apple cider to reduce and thicken. Pour over crepes. > ______________________ > > New England Squash Pie > > 2 cups strained squash > 1 cup brown sugar > 1 teaspoon cinnamon > 1/2 teaspoon ginger > salt to taste > 3 eggs > 2 cups milk > 1/2 cup cream > Pie shell for a 10 " deep dish pie > > Preheat oven to 450 degrees. Add sugar and seasonings to squash, mix, > well. Beat the eggs slightly, add milk and cream, beat well. Add milk > mixture slowly to squash mixture, beating gently to combine well. Pour > filling into the shell, being careful not to overfill. > Bake 450 degrees for 10 minutes, then reduce the heat to 325 degrees > and bake for 40 minutes until a knife inserted slightly offcenter > comes out clean. > NOTE: " One Pie " brand squash works well, and pumpkin may be substituted > ______________________ > > Apple Maple Upside-Down Cake > > 1 tbsp. unsalted butter or margarine, softened > 3 tbsp. granulated sugar > 1 large egg > 1 cup all-purpose flour > 2 tsp. baking powder > 1/8 tsp. salt > 1/2 cup milk > 1/2 cup real maple syrup > 2 large cooking apples, peeled, cored, sliced thin (If possible, use > Granny > Smith or Golden Delicious apples, or any other good baking apples) > Whipped cream (optional) > > In a medium mixing bowl, beat together butter or margarine, sugar and egg > with an electric mixer on medium speed until well combined. > Stir together flour, baking powder and salt; add alternately with milk to > beaten mixture, beating on low speed after each addition just until > smooth. -In > a small saucepan, bring the maple syrup just to a boil; pour into a > greased > square 8 " x 8 " x 2 " in depth baking pan. > Carefully top with a single layer of apple slices. > Pour batter evenly over top of apple slices. > Bake in a 400 degree F (200 degree C) oven for 25-30 minutes or until a > wooden toothpick inserted into cake portion comes out clean. > Immediately invert onto serving platter. > Cool slightly. > Serve warm, topped with whipped cream if desired. > Store any leftover cake in refrigerator, covered with aluminum foil or > plastic wrap. Makes 9 servings. > ______________________ > > Happy Harvest Quote Link to comment Share on other sites More sharing options...
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