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Fav Fall Recipes
This just came up in chat–how cool would it to share our favorite fall recipes? Veena, don't forget your cider recipe and applesauce 🙂
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30 Replies
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I'll dig through my recipes and post later! https://www.studioveena.com/img/smilies/icon_cheers.gif
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I'm making one of my favorite falls recipes on Sunday. It is Beef Daube Provencal. Kind of a fancy stew, but it slow cooks in the oven and melts in your mouth!! Should we just post them here??
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Yep, post them on this thread
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Here goes….
Beef Daube Provencal
2 teaspooons Olive Oil
12 Garlic Cloves, crushed
1 (2-pound) Boneless Chuck Roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons of Salt, divided
1/2 teaspoon freshly ground Black Pepper, divided
1 cup Red Wine (Syrah is best)
2 cups of chopped Carrot
1 1/2 cups chopped Onion
1/2 cup less-sodium Beef Broth
1 Tablespoon Tomato Paste
1 teaspoon chopped, fresh Rosemary
1 teasppon chopped, fresh Thyme
1 (14.5 oounce) can Diced Tomatoes, undrained (I use Fire Roasted)
1 Bay Leaf
3 Cups hot, cooked Medium Egg Noodles
1) Preheat oven to 350 degrees
2) Heat Olive Oil in small Dutch oven over low heat. Add Garlic to pan; cook for 5 minutes, or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside.
3) Increase heat to medium-high. Add Beef to pan. Sprinkle beef with 1/2 teaspoon of Salt and 1/4 teaspoon Black Pepper. Cook 5 minutes, browning on all sides. Remove beef from pan.
4) Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.
5) Add garlic, beef, reamaining 1 teaspoon of salt, remaining 1/4 teasppon of pepper, Carrot, and next 8 ingredients (through Bay Leaf) to pan; bring to a boil.
6) Cover dutch oven and bake in oven at 300 degrees for 2 /12 hours or until beef is tender.
7) Discard Bay Leaf and serve over cooked Noodles
Yield: 6 servings (serving size: about 1/4 cup stew and 1/2 cup noodles)
Notes: I buy the chuck roast whole, freeze for about 45 minutes and then trim and cut into cubes. I found that the serving size is not very accurate for most appetites. I would say it is closer to 4 servings.
If you would like to use a slow cooker, then follow steps 1-5, place in slow cooker and cook on high for about 5 hours.
Nutrition info per serving: CALORIES 367 (31% from fat); FAT 12.8 (sat 4.3g, mono 5.8g, poly 0.9g); PROTEIN 29.1g; CARB 33.4g; FIBER 3.9g; CHOL 105mg; IRON 4.3mg; SODIUM 776mg; CALCIUM 76mg
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Aaahhh! Just realized that I typed in 350 degrees on step number 1. The oven temperature should be 300 degrees as listed in step #6. Sorry!
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My moms Apple Cider
Makes 2 Gallons
1 gallon apple juice or apple cider.
1 can Frozen Lemonade
3 cups Orange Juice
1/4 cup sugar
4 cups water
6 Whole Cloves
6 Whole All Spice
4 Cinnamon sticks
Boil sugar and water for 10 mins. Then add Cloves, All Spice and Cinnamon sticks, Cover and let set for 1 hour.
Mix lemonade according to pkg.
Combine, lemonade, 3 cups orange juice, apple juice (or apple cider) with spiced sugar water. Mix and enjoy!
Serve hot or cold. https://www.studioveena.com/img/smilies/icon_pumpkin.gif
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Banana bread and zucchini bread are my favorite fall indulgences, and I love these two recipes:
http://allrecipes.com/recipe/the-best-banana-bread/
http://allrecipes.com/recipe/moms-zucchini-bread/
If I want an extra treat, I add some chocolate chips to the banana bread, but other than that I follow the recipes as they are 🙂
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I found recipe that has been a quick survival type cake with my boys when I had one egg left and found a one egg cake.
Quick One-Egg Cake
1 1/2 cups cake flour
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup sugar
1/4 cup (62.5 g) melted butter or margarine
1 egg
1/2 cup (125ml) milk
1/2 tsp vanilla
1. Sift together dry ingredients
2. Stir in cooled butter or margarine
3. Add egg beaten with milk and vanilla. Beat well.
5. Bake in a 350 (180 C) oven for about 1/2 hour
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CARROT CAKE
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated carrots
2 cups sugar
1 cup salad oil
4 eggs, beaten
1/2 cup (60g) chopped nuts (optional)
Cream Cheese Frosting
1. Sift together the flour, baking powder, baking soda, cinnamon and salt.
2.Add the carrots, sugar, oil,eggs and nuts. Addthe sifted ingredients and mix well.
3. Pour into a 9 inch (23cm) square cake pan, well-buttered and floured.
4. Bake in 350 F (180 C) oven for about 1 1/2 hours. Cool and ice with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 tablespoon (20 g) butter or margarine
3 oz (90 g) cream cheese
1 teasoon vanilla
1/8 teaspoon salt
1 cup confectioners' sugar
Cream together the butter or margarine, cream cheese, vanilla and salt.
Add icing sugar mixture and mix until smooth.
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Pumpkin Chocolate Loaf!!!
Makes 3 loaves (I have also made it into muffins)
3 1/2 cups Sugar
1 1/4 cups vegetable oil
3 eggs
1 (29oz) can solid packed pumpkin
3 squares (1 oz each) unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 to 1 1/4 teaspoons ground cloves
1/2 teaspoon ground nutmeg
2 cups semisweet chocolate chips
In large bowl, combine sugar and oil. Add eggs: mix well. Stir in the pumpkin, chocolate and vanilla: mix well.
Combine dry ingredients: stir into pumpkin mix, until lightly blended. Fold in chips.
Transfer to 3 greased 9 in. x 5 in. x 3 in. loaf pans (I like to make them into muffins)
Bake at 350 degrees for 55-65 mins or until a toothpick inserted comes out clean.
Cool and remove from pan or muffin tins. Wrap and freeze for up to 6 months!
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I found this one too. It's a fun one https://www.studioveena.com/img/smilies/icon_e_biggrin.gif
Scripture Cake
1 1/2 cups Judges 5:25
3 cups Jeremiah 6:20
6 Jeremiah 17:11
3 1/2 cups 1 Kings 4:22
2 tsp Amos 4:5
A pinch of Matthew 5:13
Several tsp of 2 Chronicles 9:9
1 cup Genesis 24:17
1 Tbs 1 Samuel 14:25
2 cups dried Nahum 3:12
2 cups 1 Samuel 30:12
2 cups silvered or chopped Numbers 17:8Follow Solomon's advice, Proverbs 23:14
Translates into CONTEMPORARY RECIPE
1 1/2 cups butter
3 cups sugar
6 eggs
3 1/2 cups flour
2 tsp baking powder
1 tsp each ground nutmeg, cloves and cinamon
A pinch of salt
1 cup of water
1 Tbs honey
2 cups chopped dried figs
2 cups raisins
2 cups slivered or chopped almondsCream together butter and sugar. Beat in eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and spices. Alternately add flour and water to butter mixture. Add honey, figs, raisins and almonds. Mix well. Turn into two well greased 9x5x3 inch loaf pans. Bake at 350 degrees F about 60 minutes. Let cake cool for 30 minutes in pans before turning them onto a rack. Makes 2 loaves.
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I have a few that I will have to dig up. I have a carrot cake recipe also that is the best I have ever had in my life, I have ruined people on this recipe (I wonder how the two compar
Super Secret Carrot Cake Recipe
Carrot Cake
2 cups sugar
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
4 eggs
1½ cups oil
2 cups shredded carrots
1 cup walnuts
1 can crushed pineapple (soup can), drained wellBake at 350 for 35-40 minutes.
Cream Cheese Frosting
8 oz. cream cheese, softened
½ cup butter, softened
1 tsp. vanilla
1 lb. powdered sugarCream butter, cream cheese, add vanilla. Add sugar gradually and mix well.
My friend said she sometimes increases the frosting by 1 1/2 times because she likes lots of frosting.
Note: I added a full 20 oz can of crushed pineapple. Also added 1-2 tsp of lemon juice to the frosting (cuts the sweetness and adds tanginess to it). This is better if it is allowed to sit over night in the refrigerator. I used a 9×13 pan.
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Zucchini-Pineapple Bread
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I will post the original recipe and then my "cleaned up" version of the recipe. I have not ever had this the original way but I am sure that it is just as good. I am in love with this stuff right now.
3 eggs
1 c oil
2 c sugar
2 tsp vanilla
2 c grated peeled zucchini
3 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 c crushed pineapple, drained
1 c chopped nuts
1 c raisins
Mix in order given. Pour into 2 greased 5x9x3 loaf pans. Bake at 350 F for 1 hours or tests done (moist).
My changes to recipe:
3/4 c egg substitute
3/4 c oil (I used coconut oil once and canola another time)
1-3/4 c sucanat
3 c spelt flour (ground fresh thanks to my vitamix)
This recipe reminds me of the infamous carrot cake recipe.
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My semi-famous wing sauce recipe will follow. Wings are not wings unless they are deep fried (ask any of the Ohio Rally Clan). If you have an Aldi's near you, they have the best prices. My sauce is usually just by "hand", but I will try to get measurements about equal… ~1 c butter/margarine ~1 c vinegar Good shake or two of crushed red pepper flakes. Heat this til boiling and then about another 5 minutes. Add ~2 c hot sauce and simmer 'til a dark brick red color (usually about 20 minutes). Add 1 16oz bottle of ranch dressing (or more to taste) and heat through. One would think that the ranch would mellow the heat but it acts the opposite. Also, the longer you simmer the crushed pepper flakes the hotter it gets. This sauce has an incredible flavor to it. Now, the way I make this…I get 1 bottle of hot sauce and 1 bottle of ranch dressing from Aldi's. I scoop 2 MOUNDING tablespoons of margarine and then add about the same amount of vinegar. Shake the flakes, boil, add the entire container of hot sauce, simmer, add the entire bottle of ranch.
For the wings we typically deep fried frozen wings for about 7 minutes, pull from the oil and let sit for 3-4 minutes then fry again for about 7 minutes.
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I have to find my pumpkin fluff recipe. It is a mix of cream cheese and pumpkin and spices that you use as a dip with ginger snaps.
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