AUTUMN BRINGS a bounty of delicious foods to enjoy as the weather cools down. From sweet to savory, there are plenty of flavors to savor during the fall season. Nothing quite beats a warm apple cider doughnut or pumpkin spice latte for breakfast. As lunchtime rolls around, hearty soups and stews, like butternut squash soup or beef chili, become go-to options. Roasted root vegetables and savory pot pies are comforting and filling for dinner. Of course, no fall meal would be complete without a slice of warm apple pie or a pumpkin-spiced dessert. Indulging in these seasonal treats is one of the best ways to truly embrace the flavors of autumn. GN
Deep Dish Apple Pie: Submitted by Virginia Campbell
6 tart cooking apples, peeled, cut in eighths
1 c. sugar
1 stick butter, softened
1 c. flour
1/4 c. brown sugar
scoop of vanilla ice cream, optional
Place apple slices into a casserole dish. Cover apples with sugar. In a medium mixing bowl, blend together butter, flour, and brown sugar until it looks like meal. Spread this mixture over apples in the casserole dish. Bake at 350° for 1 hour. Remove from oven and add a scoop of vanilla ice cream to hot pie if desired.
Wonderful Butternut Squash Soup: Submitted by Nancy Morrison
2 lg. butternut squash, remove ends, cut in half lengthwise, remove seeds
6 slices bacon
2 onions, chopped
2 T. butter
3 c. chicken broth
salt & pepper, to taste
Place cut side down on baking sheet and bake at 350˚ for about an hour. Fry bacon in a skillet, remove bacon, add onions to bacon grease. Add butter, saute until lightly brown. Blend all ingredients, cooked squash minus the skin, bacon, onions, and chicken broth in a blender. Heat in large pot or Crock-Pot, add salt and pepper and more chicken broth to get to the consistency that you prefer.
Hot Mulled Apple Cider: Submitted by Johnnie Baker
1/2 c. brown sugar
1 t. whole allspice
1 t. whole cloves
1/4 t. salt
dash of nutmeg
1 cinnamon stick, 3 inches
2 qts. apple cider
8-10 orange wedges
In a saucepan, combine brown sugar, allspice, cloves, salt, nutmeg, cinnamon sticks, and cider. Bring to a boil. Remove all spices. In a large serving bowl, pour cider over orange wedges. Serve in mugs and place an orange wedge in each one for garnish.
