Tasty Fall Cooking

Tasty Fall Cooking

by Gooseberry Patch

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Overview

Tasty Fall Cooking by Gooseberry Patch

A pot of vegetable soup simmering on the stovetop, sips of warm spiced cider and the aroma of a golden turkey roasting in the oven...autumn has arrived, and it’s a glorious time! The season is filled to the brim with reasons to get together with family & friends. In Tasty Fall Cooking, you'll find scrumptious tried & true recipes to suit every occasion...shared by home cooks from across the country.

Busy fall days call for easy family meals! Serve up speedy one-dish dinners like fiesta chicken & beans and one-pan spaghetti. Tuck pot roast with vegetables & dumplings in the slow cooker in the morning for a delicious dinner that evening. For tailgating fun, you'll score with friends when you serve up tailgate sandwich ring, halftime pork sandwiches and cashew chili cheese ball. On Thanksgiving, whether you're hosting a big dinner or carrying in a dish, you'll find sure-fire recipes to please, from do-ahead thanksgiving turkey to orange & honey sweet potatoes and creamy cranberry salad. And it's always time for dessert, so how about harvest apple cheesecake, pumpkin gingerbread trifle or a platter of caramel fudge brownies? So come on...it's fall, and it's time to cook!

Product Details

ISBN-13: 9781620932384
Publisher: Gooseberry Patch
Publication date: 06/01/2017
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 224
Sales rank: 44,342
File size: 12 MB
Note: This product may take a few minutes to download.

About the Author

Gooseberry Patch was founded by Vickie Hutchins and Jo Ann Martin, two moms looking for a way to do what they loved and stay home with kids too. Celebrating 25 years of publishing in 2017, Gooseberry Patch is best known for their collection of family-friendly, community-style cookbooks. Each book is created with today's time-strapped, budget-conscious families in mind and filled with recipes shared by cooks all across the country… with some from friends in Canada and occasionally “across the pond”. Along with treasured family recipes, each book includes the stories the go along with these tried & true dishes.

Read an Excerpt

Tasty Fall Cooking

Delicious and easy ... recipes for every autumn occasion from tailgating to Thanksgiving!


By Jo Ann Vickie

Globe Pequot

Copyright © 2016 Gooseberry Patch
All rights reserved.
ISBN: 978-1-62093-238-4



CHAPTER 1

Cozy Breakfasts to Share


Belgian Waffles

LaDeana Cooper Batavia, OH

No need to purchase those boxed waffle mixes ... here's a quick recipe and I'll bet you already have the ingredients! Dress up the waffles with fresh fruit and whipped cream. Or make chocolate waffles and add pecans and a drizzle of caramel sauce for a turtle waffle. Yum!

2-1/4 c. all-purpose flour
1/2 c. sugar
1 T. baking powder
3/4 t. salt
Optional: 1 T. baking cocoa
3 eggs, beaten
1-1/2 c. milk
1 c. butter, melted and slightly cooled
1 T. vanilla extract

In a bowl, mix together flour, sugar, baking powder and salt; add cocoa if making chocolate waffles. In a separate large bowl, whisk together remaining ingredients. Slowly add flour mixture to egg mixture; stir just until combined to form a thick batter. Ladle batter by 1/2 cupfuls, or as directed, into a preheated and greased waffle maker. Bake according to manufacturer's directions. Makes 6 or more waffles.

* * *

At fall farmers' markets and county fairs, watch for bottles of Grade B maple syrup. It isn't second-best ... it's just a little darker color than Grade A! Also called cooking syrup, Grade B's deep maple flavor is ideal for using in recipes.


Cinnamon French Toast Dippers

Diana Chaney Olathe, KS

Little hands love to pick up these crisp golden French toast sticks! Spoon a dollop of the sauce into a cup and top with toast sticks for an easy-to-handle breakfast.

4 eggs, beaten
1/2 c. vanilla Greek yogurt
1/4 t. cinnamon
4 thick slices day-old bread, each cut into 3 to 4 sticks
1 to 2 T. butter, divided

In a shallow bowl, whisk together eggs, yogurt and cinnamon until blended. Soak bread sticks in egg mixture, turning once. Melt one tablespoon butter in a skillet over medium heat. Working in batches as needed, add bread sticks to skillet. Cook until golden on both sides. Add remaining butter as needed. Serve French toast sticks with Maple Dipping Sauce. Serves 2 to 4.


Maple Dipping Sauce:

3/4 c. vanilla Greek yogurt
1/4 c. maple pancake syrup
1/8 t. cinnamon

Combine all ingredients; stir well.

* * *

Keep a tin of pumpkin pie spice on hand to jazz up pancakes, muffins and coffee cakes. A quick shake adds cinnamon, nutmeg and allspice all at once.


Baked Oatmeal Deluxe

Charity Schneider Cheyenne, WY

Our family has made this recipe for years, and it's still a favorite, topped with canned peaches and milk. It works well as a quick breakfast before church on Sunday mornings. We especially enjoy it with blueberries, coconut and walnuts.

4 eggs, beaten
2 c. milk
1/2 c. oil
1 t. vanilla extract
1 c. brown sugar, packed
6 c. long-cooking oats, uncooked
4 t. baking powder
1 to 2 t. cinnamon
Optional: 1 t. nutmeg
1 t. salt
Optional: 1 to 2 c. canned sliced peaches, 2 c. blueberries, 1 to 2 c.
flaked coconut, 1 c. chopped walnuts

In a large bowl, combine eggs, milk, oil, vanilla and brown sugar; mix well. Add oats, baking powder, spices, salt and desired add-ins; mix well. Pour into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Makes 10 servings.

* * *

One year our family decided to rent a cabin in the Great Smoky Mountains for Thanksgiving. Early Thanksgiving morning, my parents, brothers, nieces, nephews and I tumbled out of bed and gathered to watch the parade. We had planned an extra special pancake menu for breakfast. Each of us women made a different kind of pancakes. We had buttermilk pancakes, pumpkin pie pancakes, blueberry pancakes and chocolate chip pancakes just to name a few. But the biggest hit by far were the yummy Elvis pancakes my niece Natalie made. She was in middle school, and had searched the internet to select her recipe. She measured the ingredients and made them with love. The pancakes were all delicious, but Natalie's pancakes were the sweetest!

— Monica Britt, Fairdale, WV


Apple Fritter Bites

Cassie Hooker La Porte, TX

Whip up this delectable, quick & easy recipe for breakfast, or serve with spiced cider for a party treat.

1-3/4 c. all-purpose flour
2 t. baking powder
1 c. cooking apple, peeled, cored and chopped
1 c. milk
1 egg, beaten
oil for deep frying
Garnish: maple syrup, powdered sugar

In a large bowl, mix together flour and baking powder; add apple and set aside. In a separate bowl, stir together milk and egg. Add to flour mixture and stir just until moistened. Heat one to 2 inches oil in a deep fryer or heavy deep saucepan over medium heat. Working in batches, carefully drop batter into oil by tablespoonfuls. Cook 3 for 4 minutes, until golden, turning once while frying. Drain on paper towels. Serve fritters warm with syrup, sprinkled with powdered sugar, if desired. Makes 4 to 6 servings.

* * *

Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.

— James Beard


Savory Sausage Muffins

Beckie Apple Grannis, AR

These days, a home-cooked breakfast is almost a thing of the past. After experimenting, I came up with this recipe that I can make on weekends. Then, through the miracle of of the microwave, we can have a hot breakfast muffin all week long. A cup of hot coffee, a tub of soft-spread butter and a bottle of honey make this a savory breakfast.

1 lb. ground pork sausage
2 T. green pepper, chopped
1/2 onion, chopped
8-1/2 oz. pkg. corn muffin mix
7-3/4 oz. pkg. cheese & garlic biscuit baking mix
1/2 t. baking powder
2 eggs, beaten
3/4 c. milk
2 T. oil
1 c. shredded Cheddar cheese

In a skillet over medium heat, combine crumbled sausage, green pepper and onion; cook until sausage is no longer pink. Drain and set aside. Combine dry mixes, baking powder, eggs, milk and oil in a large bowl; mix well. Fold in sausage mixture and cheese. Generously spray 24 muffin cups with non-stick vegetable spray. Spoon batter into muffin cups, filling 3/4 full. Bake at 375 degrees for about 25 minutes, until golden on both top and bottom. Serve immediately, or wrap in plastic and refrigerate; warm in the microwave. Makes 2 dozen.

* * *

Leftover potatoes make scrumptious home fries! In a heavy skillet, heat one to 2 tablespoons oil until sizzling. Add 3 cups cooked, cubed potatoes and 1/2 cup chopped onion. Cook for 5 minutes. Turn potatoes over and season with salt, pepper and paprika. Cook another 5 to 10 minutes, until crisp.

Gram's Bacon & Egg Square Delight

Sandy Coffey Cincinnati, OH

This recipe will feed a crowd at breakfast ... it's handy for after-school suppers too! Can be made ahead of time and refrigerated, then popped in the oven. Serve with Texas toast & jelly and a fruit cup for a great quick meal.

10 frozen hashbrown patties, thawed
1 doz. eggs, beaten
1/2 c. milk
1/2 c. sour cream
6 slices bacon, crisply cooked, crumbled and divided
8-oz. pkg. favorite shredded cheese, divided
4 green onions, thinly sliced
1/4 c. red or yellow pepper, finely diced

Spray a 15"x10" jelly-roll pan with non-stick vegetable spray. Crumble hashbrown patties into pan; press in place. Bake, uncovered, at 450 degrees for 15 minutes, or until golden. Meanwhile, in a large bowl, whisk together eggs, milk and sour cream. Stir in half of the bacon and half of the cheese; spread mixture over hashbrowns. Reduce oven to 350 degrees; bake for 15 minutes. Remove from oven; top with remaining bacon and cheese, onions and pepper. Let stand 5 minutes, until cheese melts; cut into squares. Makes 12 servings.

* * *

Farmers' markets are open through the fall season, so don't miss out on all the goodies for a harvest breakfast. You'll find fresh eggs, syrup and loads of veggies for a tasty quiche or omelet.


Cheddar-Bacon Quiche

Gladys Kielar Whitehouse, OH

A tasty breakfast you can put together quickly.

3 eggs
1-1/2 c. milk
1/4 c. butter, melted and cooled slightly
1/2 c. biscuit baking mix
pepper to taste
8 slices bacon, crisply cooked and crumbled
3/4 c. shredded Cheddar cheese

In a blender, combine eggs, milk and butter. Add biscuit mix and pepper; process for 15 seconds. Pour into a greased 9" pie plate; top with bacon and cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes; cut into wedges to serve. Makes 8 servings.


Mocha Peppermint Coffee

Courtney Stultz Weir, KS

This recipe is great for Black Friday shopping. It will give you a boost on a busy morning and get you in that holiday spirit!

3 c. strong black coffee
1/3 c. vanilla almond milk
1 candy cane, crushed
1 t. baking cocoa
1 t. non-dairy coffee creamer
1 to 2 t. honey
Optional: 1 shot espresso

In a blender, combine all ingredients; process until smooth. Heat until hot on the stovetop or in the microwave. Pour into coffee cups or large travel mugs to serve. Serves 2.

Pick up some sturdy vintage mugs at tag sales for serving hot beverages. They hold the heat well ... wonderful to wrap chilly fingers around!


* * *

Koffee Klatch Oatmeal Muffins

Sharon Velenosi Costa Mesa, CA

Great to serve with coffee for the neighborhood ladies after the kids are off to school. Sometimes I'll use maple sugar for a touch of fall instead of brown sugar.

1 c. long-cooking oats, uncooked
1 c. buttermilk
1 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/3 c. butter, softened
1/2 c. brown sugar, packed
1 egg
3/4 to 1 c. raisins

Combine oats and buttermilk in a bowl; let stand for one hour. In a bowl, mix together flour, baking powder, baking soda and salt. In a separate large bowl, whisk together butter, brown sugar and egg. Add flour mixture and oat mixture to butter mixture; stir well but do not overbeat. Fold in raisins. Spoon batter into 12 well-greased muffin cups, filling 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Makes one dozen.

* * *

Back-to-school time isn't just for kids. Treat yourself to a class that you've been longing to try ... whether it's knitting, cooking, yoga or even a foreign language. Take a girlfriend along for twice the fun!


Happy Apple Pancakes

Kathy MurrayStrunk Chandler, AZ

I developed this from a basic pancake recipe I've had for years. I call it Happy Apple Pancakes because my family is really happy when I make them! I came up with the syrup recipe one Saturday morning when I was low on maple syrup ... it's delicious too.

2 eggs
2 c. all-purpose flour
1 c. half-and-half
1 c. Granny Smith applesauce
1/4 c. extra-light olive oil
3 T. sugar
2 T. baking powder
1 t. salt
3/4 t. cinnamon
1/4 t. allspice

In a bowl, beat eggs with an electric mixer on medium speed until fluffy. Stir in remaining ingredients just until smooth. Pour batter onto a hot griddle over medium-high heat by 1/4 cupfuls. Cook until pancakes are puffed and dry around the edges. Turn and cook other side until golden. Drizzle pancakes with Cream & Sugar Syrup and serve. Makes 16 pancakes.


Cream & Sugar Syrup:

1-1/2 T. butter, sliced
1/4 c. half-and-half
1-1/4 c. brown sugar, packed
1/4 t. vanilla extract

In a saucepan over low heat, melt butter with half-and-half just until starting to bubble. Add brown sugar; stir until completely smooth. Stir in vanilla.

* * *

Use a sugar shaker to save clean-up time in the kitchen ... it's ideal for dusting powdered sugar onto warm breakfast treats.


Glazed Pumpkin Scones

Donna Wilson Maryville, TN

I absolutely love pumpkin and scones! These smell so yummy when baking, and taste even better when done. One of my sneaky ways to get kids to eat vegetables.

2 c. all-purpose flour
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1-1/2 t. pumpkin pie spice
1/2 c. butter, diced
1/2 c. canned pumpkin
3 T. milk
1 egg, beaten

Combine flour, sugar, baking powder, salt and spice in a large bowl. Cut in butter with a pastry blender until crumbly; set aside. In a separate bowl, whisk together pumpkin, milk and egg. Fold pumpkin mixture into flour mixture. Form dough into a ball; pat out dough onto a floured surface. Form into a 9-inch circle. Cut into 8 wedges and place on a greased baking sheet. Bake at 425 degrees for 14 to 16 minutes. Drizzle scones with Powdered Sugar Glaze; allow to set. Makes 8 scones.


Powdered Sugar Glaze:

1 c. powdered sugar
2 to 3 T. milk
1/2 t. pumpkin pie spice

Mix all ingredients together, adding enough milk for a drizzling consistency.

* * *

Small-town county fairs, food festivals, swap meets ... the list goes on & on, so grab a friend and go for good old-fashioned fun. A hearty warm breakfast will get you off to a terrific start.


Stir & Go Biscuits & Sausage Gravy

Pam Hooley LaGrange, IN

This is a quick, stick-to-your-ribs meal ... sometimes I'll even serve it for supper. Since finding this recipe for biscuits made with oil, rather than shortening, I make them more often, and the gravy is so easy to make too.

2 c. all-purpose flour
2-1/2 t. baking powder
1/8 t. baking soda
1 t. sugar
1 t. salt
1 c. buttermilk
1/2 c. oil
Garnish: melted butter

In a large bowl, stir together flour, baking powder, baking soda, sugar and salt. Add buttermilk and oil; stir until moistened. Roll out dough on a floured surface. Cut dough with a biscuit cutter, or drop dough by 1/2 cupfuls, onto an ungreased baking sheet. Bake at 425 degrees for 15 minutes; brush with butter. While biscuits are baking, make Sausage Gravy. Serve gravy over hot biscuits. Serves 4 to 6.


Sausage Gravy:

1 lb. ground pork breakfast sausage
2 T. all-purpose flour
1/2 c. milk
salt and pepper to taste

Brown sausage in a skillet over medium heat. Drain; stir in flour until mixed well. Add milk; cook and stir until thickened. May add more milk to desired consistency. Season with salt and pepper.

* * *

Doughnuts in a dash! Separate refrigerated biscuits and cut out a hole in the center of each. Fry biscuits in hot oil until golden on both sides; drain on paper towels. Roll in sugar and serve warm.


He-Man Breakfast

Melinda Schadler Fargo, ND

When I was in college, I saw this recipe on the kitchen counter of a family I babysat for. I thought it looked interesting and copied it down. It has now been our family favorite for 25 years! May be assembled the night before and refrigerated. For variety, you can add diced green peppers, mushrooms and other veggies.

32-oz. pkg. frozen shredded or diced hashbrowns, divided
2 c. cooked sausage, bacon or ham, chopped
1/4 c. onion, chopped
1 c. shredded Cheddar cheese
9 slices pasteurized process cheese
1 doz. eggs
1/2 c. milk
salt and pepper to taste

Spread half of frozen hashbrowns on a lightly greased 13"x9" baking pan. (Return remaining hashbrowns to the freezer for another recipe.) Layer with sausage, bacon or ham, onion and cheeses; set aside. Combine eggs, milk, salt and pepper in a blender. Process until well blended; pour over ingredients in pan. Bake, uncovered, at 375 degrees for 35 to 45 minutes, until golden and eggs are set. Serves 6 to 8.

* * *

Mmm ... maple bacon! Place 12 to 16 thick slices of bacon on a rimmed baking sheet. Bake at 400 degrees for 15 to 20 minutes. Brush bacon with 2 tablespoons of pure maple syrup and return to the oven for 3 to 5 minutes, until crisp and golden. Drain on paper towels ... yum!


Jennifer's BBQ Scrambled Eggs

Jennifer Rose Blay Puyallup, WA

My Dad taught me to put barbecue sauce in scrambled eggs as a special treat. Along with the herbs and spices, the sauce gives these eggs a wonderful flavor. I hope you and your family enjoy this recipe as much as my husband and I do!

8 eggs, beaten
1/4 c. half-and-half
4 t. hickory barbecue sauce
1 t. dried parsley
1/2 t. dried basil
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. celery salt
1/4 t. salt, or to taste
1/4 t. pepper, or to taste
1/8 t. cayenne pepper
1 T. butter
Optional: shredded Cheddar cheese

In a large bowl, whisk together eggs, half-and-half, barbecue sauce and seasonings; set aside. Melt butter in a large skillet over medium heat; pour egg mixture into skillet. Scramble eggs over medium-low to medium heat to desired consistency. If desired, sprinkle with shredded cheese just before serving. Makes 4 servings.

* * *

Treat yourself to a buttery slice of cinnamon toast. Spread softened butter generously on one side of toasted white bread and sprinkle with cinnamon-sugar. Broil for one to 2 minutes, until bubbly and golden.


Breakfast Burrito RollUps

Angela Murphy Tempe, AZ

Finger food for breakfast! Use whatever veggies you like.

3 T. green pepper, chopped
1 t. olive oil
3 eggs, beaten
1 T. water
2 8-inch whole-wheat flour tortillas
1/2 to 3/4 c. shredded Mexican-blend cheese

In a skillet, sauté green pepper in oil until tender. Remove pepper from pan. Whisk together eggs and water; add to hot skillet. Cook until set; do not stir or scramble. Flip to cook the other side. Cut in half; place half of eggs on each tortilla. Top with pepper and cheese; roll up and slice. Serve immediately. Serves one to 2.


Juiced-Up Orange Juice

Wendy Ball Battle Creek, MI

This is my trick for delicious orange juice at breakfast! I'm often asked what brand of frozen juice I buy. I tell them it's not available in stores and I just smile!

12-oz. can frozen orange juice concentrate, thawed
6 to 8 oranges, halved

In a pitcher, prepare orange juice concentrate according to package directions; set aside. With a fruit squeezer or reamer, squeeze juice from oranges into a bowl. Strain pulp, if desired; remove seeds. Add orange juice to pitcher; stir well and chill. Makes 8 servings.


(Continues...)

Excerpted from Tasty Fall Cooking by Jo Ann Vickie. Copyright © 2016 Gooseberry Patch. Excerpted by permission of Globe Pequot.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Cozy Breakfasts to Share
Tailgating Appetizers
Fall Soup Suppers
Farmstand Salads & Sides
Bountiful Autumn Dinners
Treats & Sweet

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