October is my favorite month.
There. I’ve said it. Where I live, most people love summer, but I can’t wait for it to end.
I love fall and everything about it: the cooler weather (but not too cold), the dip in humidity (hear the angels singing?), and the food! It doesn’t get much better than in-season fall ingredients. I’ve got a great fall recipe in today’s selections, plus a couple other creations that are just plain delicious.
First up, the fall recipe. My father gave me this recipe and I keep it in the “Casseroles” section of one of my cookbooks. I use it as a dessert, but it would make a great side dish to turkey or pork.
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3 c. peeled, chopped apples, any variety
2 c. fresh whole cranberries
1 1/4 c. sugar
1/2 c. brown sugar
1/2 c. butter, melted
1 1/2 c. rolled oats
1/3 c. flour
1/4 t. salt
1/2 c. chopped pecans or walnuts optional
Preheat oven to 350 degrees. In a 1 1/2-quart casserole dish, mix apples, cranberries, and sugar. Mix all topping ingredients, except nuts, until crumbly. Spread over apple mixture.
Bake, uncovered, for 45 minutes. Add chopped nuts to the top and bake 15 minutes longer.
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The next recipe was given to me by my mother-in-law before my wedding. My husband’s family is Swedish, and this is delicious.
1 c. breadcrumbs
3/4 c. milk
3 T. diced onion
2 T. butter
1/4 t. nutmeg
1 1/2 t. salt
1/8 t. pepper
1 lb. ground beef
1 egg, slightly beaten
10 1/2 oz. (1 can) beef consumme
1 1/2 T. cornstarch
1 1/2 T. cold water
Preheat oven to 500 degrees.
Soften the breadcrumbs in the milk. Saute onions in the butter until light brown. Add this to the breadcrumbs. Add the nutmeg, salt, pepper, ground beef, and egg. Mix lightly with your hands. Form mixture into balls about 1 inch in size.
Place meatballs on greased cookie sheet and bake for 5-7 minutes, until browned. Do not turn them over.
Blend consumme, cornstarch, and water until smooth and thickened. Pour over the meatballs.
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And the last recipe comes from a good friend, Sue Murphy. She tells me the original recipe is from Willow Bird Baking–you can find the recipe here. This is my eldest daughter’s favorite!!
Ice Box Cookie Trifle
3 c. heavy cream
1/4 c. almond liqueur (optional–I used 1/2 t. almond extract instead)
3 T. sugar
2 t. vanilla extract
2-3 packages chocolate sandwich cookies (Oreos work well, as do Famous Chocolate Wafers. If you use Famous, use three packages)
Using a mixer, beat heavy cream, almond liqueur, sugar, and vanilla in a chilled bowl until soft peaks form. In a trifle dish, arrange a single layer of cookies in a circle and put one or two cookies in the middle. Carefully spread about 1/2 c. whipped cream mixture over the cookies. Repeat layers of cookies and whipped cream, ending with a layer of whipped cream on the top. Crumble a few leftover cookies on the top. Cover and refrigerate overnight before serving.
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Until next time,