Autumn Recipes

With the autumn season beginning, some seasonal meals are waiting to be made. Listed below are a few recipes to spice up your fall appetite:

Pumpkin Cobbler 

– Jodi Hurdsman

1 small can pumpkin

1 cup sugar

1 can evaporated milk (12 oz.)

4 tsp. pumpkin spice

3 eggs

1 pkg yellow cake mix

¾ cup margarine

1. Heat oven to 350° F and grease a 9×13 pan.
2. Mix first 5 ingredients together with wire whisk and pour in 9×13  pan.
3. Sprinkle cake mix on top of pumpkin mixture. Cut butter and place evenly on top. 
4. Bake for 50-60 minutes.

Smoked Tomato Bisque Soup 

– Jodi Hurdsman

1 yellow onion

butter

¼ cup flour

2-3 tsp. liquid smoke

1 tsp. oregano

1 (32 oz.) can tomatoes, diced

½ pint whipping cream

6 stips of bacon (cooked ahead of time)

1. Saute yellow onion with 1 square of butter. When cooked, remove onion from heat and add flour. Then add liquid smoke to taste (about 2-3 tsp). 
2. Mix in bacon and oregano, then add salt and pepper to taste. 
3. Bring to a boil then reduce heat, and add whipping cream. If you are using a crock pot, let it simmer until ready to serve. Serves about 10.

Pumpkin Pecan Bread 

– The Morgan family

3 ⅓ cup flour

1 (15 oz.) can pumpkin

3 cups sugar

1 cup vegetable oil

2 tsp. baking soda

4 eggs, lightly beaten

1 ½ tsp. salt

⅔ cups water

1 tsp. cinnamon

½ cup chopped pecans

1 tsp. nutmeg

1 tsp. vanilla

1. Heat oven to 350° F and grease 2-3 loaf pans.
2. In a large bowl, combine pupkin, oil, eggs, sugar, water and vanilla. 
3. Add dry ingredients to the pumpkin mixture; fold in pecans. 
4. Spoon into greased loaf pans. 
5. Bake for 60-65 minutes.

Carmel glaze:

¼ cup butter or margarine

¼ cup whipping cream

¼ cup sugar

⅔ cup powdered sugar

¼ cup brown sugar

1 tsp. vanilla

1. Combine butter, sugars and cream in saucepan. Cook until sugar is dissolved. 
2. Cool 20 minutes. 
3. Stir in the powdered sugar and vanilla until smooth. Drizzle over cooled loaves

Best Brownies Ever

– Stay at Home Chef

10 Tbs. salted butter, melted

1 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

½ cup melted milk chocolate chips

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ tsp. salt

1 cup milk chocolate chips

1. Heat oven to 350° F. Line a metal 9×9 pan with parchment paper.
2. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
3. Add in eggs and vanilla extract. Whisk for 1 minute.
4. Whisk in melted chocolate until combined and smooth.
5. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
6. Pour batter into prepared pan and smooth out.
7. Bake in the preheated oven for 30 minutes. Let cool in pan for 30 minutes before slicing.

– by Ari Hurdsman (17) Junction

Feature image caption: Yummy pumpkin bread covered in glaze.

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