"Fall Fun Page"



Wreath of Leaves


You will need:
Cut a doughnut shape from the cardboard to make a wreath. Wrap yarn completely around it. Draw and cut out leaves from colored poster board. Working on an old newspaper, spread glue around the edges of the leaves and sprinkle them with glitter. Attach them to the wreath. Cut a strip of fabric and make a bow for a decoration. Attach a loop of yarn to the back of the wreath so you can hang it up.

Harvest Plaque


You will need:



To make the walls, glue twigs around three edges of a plastic foam tray. Color the inside of the tray with a marker and glue on a piece of paper for the floor. Glue on cut paper fruits and vegetables to the tray. Make a loop from yarn and glue it to the back for a hanger.

APPLE STUFFED PORK CHOPS.

flowers
Pork and apples pair so nicely together, and this delicious dish will have everyone wanting seconds.

1. Heat oven to 350º. Season each pork chop with salt and pepper to taste. Make a pocket in each chop by cutting between rib bones.
2. Combine stuffing mix, chicken broth, apple, onion and parsley; mix well.
3. Stuff each chop with 1/2 cup stuffing. Place in 11x7-inch baking dish. Spoon remaining stuffing around chops.
4. Bake, uncovered, for 1 hour and 15 minutes, turning once halfway through baking. Yield: 4 servings.


Here is a list of many popular apples, and what kinds of things they are good for.

Key for Uses:
AP=All-Purpose, AS=Apple Sauce, B=Baking, E=Eating F=Freezing, P=Pies, S=Salad

Variety

Color

Flavor

Texture

 Peak Season

Uses
Golden Delicious Greenish Gold Sweet Semifirm

Sept.-Oct.

F,S,
Granny Smith Bright Green Tart Firm,Crisp Oct.-Nov. E
Jonathan Brilliant Red Tart Tender Sept.-Oct. AP,E
McIntosh Red, w/green background Tart Soft Sept. AS,E,P
Pippin Greenish Yellow Tart Semifirm Oct. B,E,P
Red Delicious Deep Red Sweet,bland Firm Sept. E,S
Rome Red Sweet-tart Firm Oct. B,P,AS
Winesap Dark Red, Yellow streaks Tangy Crisp Oct.-Nov. AP,P
Paula Red Lg. Red, w/green showing Mildly Tart Firm Sept.-Oct. AP,AS,E,F,P
Cortland Solid Red Sweet-tart Firm Sept.-Nov. AS,E,P,S
Empire Smaller, Dark Red Sweet Semifirm Sept.-Nov. AP,AS,E,F
Ida Red Pink, light Red, not glossy Mildly Tart Firm Oct.-Nov. AS, E, P
Mutsu (Crispin) Lg. Light Green to Yellow Sweet Crisp Oct.-Nov. AP,AS,E,F,P
Fuji Yellow/green w/red highlights Juicy,Sweet Crisp Sept.-Oct. AS,E
Spartan Dk. Red, almost purple Sweet Firm E,P
Macoun Sweet Extra Crisp AP,E
Northern Spy Red Tart Crisp E,P
Gala Red Juicy Sweet Firm, Crisp AS,B,E,P,S
Braeburn Red on green background Sweet-tart Firm, Crisp Oct.-Nov. E



PUMPKIN

PUMPKIN CHEESECAKE

CRUST CHEESECAKE TOPPING
  • 1 cup (8-ounce container) sour cream, at room temperature
  • 3 tbsp. sugar
  • 1/2 tsp. vanilla 1. For crust: combine cookie crumbs, sugar and butter in medium bowl. Press onto bottom and 1-inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.
    2. For cheesecake: beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350º for 55 to 60 minutes or until edge is set but center still moves slightly.
    3. For topping: combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Bake at 350º for 8 minutes. Cool on wire rack. Chill several hours or overnight; remove sides of pan. Makes 16 servings.


    scarecrow

    FROSTED PUMPKIN COOKIES

    • 3/4 cup butter, softened
    • 2/3 cup packed brown sugar
    • 2 eggs
    • 1-1/2 tsp. vanilla
    • 1 cup Solid Pack Pumpkin
    • 2 cups flour
    • 2-1/2 tsp. pumpkin pie spice
    • 1/2 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1/8 tsp. salt
    • 1 cup chopped pecans or walnuts
    • 1/2 cup raisins

    BUTTER CREAM FROSTING
  • 1/2 cup butter, melted
  • 3-1/2 cups confectioners' sugar
  • 1-1/2 tsp. vanilla
  • 4-5 tsp. hot water
    1. In large bowl, cream butter and sugar; beat in eggs and vanilla. Stir in pumpkin.
    2. In small bowl, combine flour, baking soda, baking powder, salt and pumpkin pie spice. Gradually add to creamed mixture. Stir in pecans and raisins.
    3. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
    4. Bake in preheated 375º oven for 10-12 minutes. Cool on pan 1 minute; cool completely on wire racks.
    5. For frosting: blend together butter, sugar and vanilla. Gradually add hot water, 1 teaspoon at a time, until desired consistency is reached. Spread over cooled cookies.


    PUMPKIN MUFFINS

    • 1 cup canned pumpkin
    • 1/2 cup packed brown sugar
    • 1/4 cup butter, melted
    • 1/4 cup water
    • 2 eggs
    • 1-1/2 cups flour
    • 2 tsp. baking powder
    • 1 tsp. pumpkin pie spice
    • 1/8 tsp. ground nutmeg
    • 1/2 tsp. salt
    • 1/2 cup chopped pecans

    1. Preheat oven to 375º.
    2. In large mixing bowl, mix together canned pumpkin, brown sugar, melted butter, water and eggs.
    3. In separate bowl, sift the flour with the baking powder, pumpkin pie spice, nutmeg and salt. Add the dry ingredients to the pumpkin mixture and blend until just combined. Stir in nuts.
    4. Spoon the batter into 12 greased muffin cups. Bake in preheated oven for 20 minutes. Yield: 1 dozen.


    PUMPKIN BREAD


    • 1-3/4 cups flour
    • 1-1/2 cups sugar
    • 1 tsp. baking soda
    • 1/4 tsp. baking powder
    • 1 tsp. salt
    • 1/2 tsp. nutmeg
    • 1/2 tsp. allspice
    • 1/2 tsp. cloves
    • 1/2 tsp. cinnamon
    • 1 cup Solid Pack Pumpkin
    • 1/2 cup vegetable oil
    • 1/3 cup water
    • 2 eggs, beaten
    • 3/4 cup chopped nuts

    1. Preheat oven to 350º.
    2. Mix together dry ingredients in a large bowl. Add pumpkin, oil, water and eggs. Mix for 1 minute. Stir in nuts.
    3. Pour into two greased and floured loaf pans. Bake for 1 hour, or until bread tests done. Cool in pans for 10 minutes before transferring to wire racks to cool completely. Yield: 2 loaves.


    TOASTED PUMPKIN SEEDS


    • 2 tbsp. butter
    • 2 cups washed, cleaned pumpkin seeds
    • 1/2 tsp. garlic powder
    • 1/2 tsp. seasoning salt

    1. Heat oven to 300º.
    2. Melt butter in a large saucepan. Add seeds and spices; toss to coat.
    3. Spread seeds on a large cookie sheet or jelly-roll pan. Bake 40 minutes, stirring often, until they're browned and crisp. Yield: 2 cups.


    BUTTERMILK CINNAMON BREAD


    • 2 cups flour
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/4 cup vegetable oil
    • 1-1/4 cups sugar, divided
    • 1 cup buttermilk
    • 1 egg
    • 1/2 tbsp. ground cinnamon
    • 1 tbsp. finely chopped walnuts

    1. In a large mixing bowl, combine flour, baking soda and salt.
    2. In a small bowl, combine oil and 3/4 cup sugar. Add buttermilk and egg; mix well. Stir into flour mixture just until moistened.
    3. Fill greased 9x5-inch loaf pan about one-third full. Combine cinnamon and remaining sugar; sprinkle half over batter. Top with remaining batter and cinnamon sugar. Swirl batter with a knife. Sprinkle with walnuts.
    4. Bake at 350º for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf.


    SWEET CORNBREAD


    To make cornbread muffins, just spoon batter into greased or paper-lined muffin cups and bake for about 18 minutes.
    • 1/2 cup cornmeal
    • 1-1/2 cups flour
    • 2/3 cup sugar
    • 1 tbsp. baking powder
    • 1/2 tsp. salt
    • 1/3 cup oil
    • 3 tbsp. melted butter
    • 1 tbsp. honey
    • 2 eggs, beaten
    • 1-1/4 cups milk

    1. Combine cornmeal, flour, sugar, baking powder and salt in medium bowl.
    2. Add oil, butter, honey, eggs and milk; stir until just blended.
    3. Pour into greased 8-inch square baking pan. Bake in preheated 350º oven for 35 minutes. Yield: 9 large squares.
    *To make honey-butter, whip 1/2 cup butter with electric mixer until fluffy. Mix in 2 tbsp. honey, or to taste.