Yeah – its Friday with Friends again! It seems like a bit since I have hosted one of these but I always enjoy everyone’s posts and comments! And today….I’m talkin’ food – so all the better! I thought we would share some favorite fall recipes. Fall has certainly been in the air here – although a gorgeous (read that..a bit warmer) weekend seems to be in store tomorrow!!
But when the air has that certain nip and there is a bit more chill, everyone seems to have those favorite recipes that “are just perfect for days like these!” Stews and soups, breads and bread puddings, crisps and cobblers, and just about anythings made with pumpkin!:) So, let’s share ’em….and then get cooking!!
This first recipe really is great for these past few days. It has true fall flavor but you make it in the microwave (really!) so if the weather is a bit warmer – like this weekend – it still works great. I got this recipe years ago at a Pampered Chef party and make it often…it is always wonderful!
Gingered Apple & Peach Crisp
4 medium Granny Smith apples
1 can sliced peaches in heavy syrup, drained and chopped (reserve juice)
1 TBL cornstarch
1 1/4 cups vanilla wafers, chopped
1/2 cup whole almonds, chopped
1/2 cup oats
1/2 cup packed brown sugar
1/3 cup flour
1/2 tsp ground ginger
1/2 cup butter, melted
1. Peel, core and slice apples. Cut apples into quarters and arrange in a deep baking dish (that can fit and be used in the microwave!) Drain peaches, reserving 1/2 cup of syrup; set aside. Coarsely chop peaches and sprinkle over apples. Add cornstarch to reserved syrup and pour over peaches and apples.
2. Combine chopped vanilla wafers, almonds, oats, brown sugar, flour and ginger in mixing bowl. Add melted butter and mix well. Sprinkle mixture over peaches and apples.
3. Microwave 12-15 minutes until apples are tender; turning dish after 6 minutes. Serve warm with ice cream or whipped topping, if desired (and who wouldn’t desire ice cream??!)
TIP – If you really want to make in your oven…simply bake for 35-40 minutes at 375!!
This next one is absolutely the easiest cobbler ever! but always is delicious. It is so easy, you can keep the (four!) basic ingredients in your pantry and always be ready for dessert when a surprise guest stops by:) This recipe is thanks to Longaberger:)
Peach Cobbler in Pie Plate
Pour 29oz can slice peaches into your pie plate (I’m sure any good Longaberger gal would say only a Longaberger pie plate will work the best!). Add 1/3 cup sugar and stir well. Sprinkle dry cake mix on top, covering well. You will use about 2/3 of the mix. Slice one stick of butter over the cake mix….making Paula Deen nothing but proud! Then bake at 350 for 40-60 minutes and viola! Top with ice cream or cool whip (if desired!)
Ok – just one more since I HAD to include something pumpkin. If you could only see how many pumpkin recipes I have in my cookbook….too funny. This one is a fast and simple fix for a pumpkin craving! It is called Pumpkin Fool and I have no idea why?? It is similar to a mousse or pudding.
2 cups heavy or whipping cream
2 TBLs conf. sugar
1 tsp vanilla
1 30-oz can pumpkin pie filling
1 tsp cinnamon
1/2 tsp nutmeg
1 square semisweet chocolate, grated (of course, I use dark chocolate!)
1. Beat cream, conf. sugar and vanilla until stiff.
2. In large bowl, mix pumpkin, cinnamon and nutmeg.
3. Fold whipped cream into pumpkin to create a marbled effect.
4. Spoon into dessert glasses and sprinkle with grated chocolate. Refrigerate until serving.