Just A Pinch- Fall Recipes

complied by Teresa Vinson–  I know we are all ready for the cooler and beautiful fall season. I recently read that, with the passing of Labor Day, everything automatically turns to pumpkin spice. I have already begun baking pumpkin spice desserts that I found in fall magazines and have tried some new ones that are delicious. In addition, this is a good time to get ready for holiday baking.

Tips on getting ready for fall and holiday baking

Check your pantry for baking supplies. Do a quick inventory and make sure you have fresh baking powder, baking soda, plain and self-rising flour, chocolate chips, butter, nuts, sugar, canned pumpkin, and spices. Also you know what you like to bake, so compile a list and make sure your pantry is stocked.

Keep a supply of toasted nuts. Many fall baking recipes call for toasted pecans. Instead of toasting the required amount for each recipe, toast more nuts than you need and freeze the extra in quality containers. You will be a step ahead when your recipe calls for toasted pecans. This holds true for toasted coconut too. I also chop nuts to put in one-cup servings in the freezer. This really speeds up prep time.

Check your spices for freshness. Store ground spices in airtight containers in a cool, dark, dry place for about one year. If properly stored, whole spices will usually keep up to five years. Arrange spices in a cabinet or rack in alphabetical order so that you can grab what you need right away and also see what is missing. Smell them before use. If the smell is gone, discard them.

Soften butter correctly in order to achieve the best results. Remove butter from the refrigerator two hours before using. Let stand in a cool, shaded spot. Test softness by gently pressing with index finger. If an indentation remains, and the stick of butter still holds its shape, it’s ready to use. You can also stand a stick of butter on one end and cover with a glass and it will become room temperature sooner.

Grease baking pans with solid vegetable shortening unless otherwise specified. I also line my pans with wax paper and grease the pan and the paper. There is a baking spray with flour that works well for Bundt pans.

When baking, measure dry ingredients accurately. Extra sugar or leavening will cause a cake to fall. Too much flour makes it dry. Spoon, don’t scoop, the flour or sugar into a measuring cup, letting it mound slightly. Then level the top using the edge of a knife.

Freeze cake layers in advance. I freeze all my cake layers for a little while prior to frosting. The frosting adheres better to a frozen cake, and the layers do not crumble as bad. In addition, you can bake the cake layers in advance and freeze until ready to use.

Decorate like a pro—without a pastry bag. Spoon your favorite homemade frosting or purchased ready-to-use variety into a zip-top plastic freezer bag (do not seal bag.) Snip a hole in one corner of the bag. Pipe desired shapes or letters onto brownies, cakes, or cupcakes. For best results, practice some shapes on wax paper to get a feel for working with the bag and frosting.

Barbecue Beef Brisket
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I decided to try my luck at cooking a beef brisket. We usually order one cooked for Thanksgiving along with a turkey. For the Labor Day weekend, I found this recipe and decided to try it. It was delicious. My family stated it was the best one they had ever eaten, and the house smelled wonderful while it was slow roasting for seven hours.
Barbecue Beef Brisket
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I decided to try my luck at cooking a beef brisket. We usually order one cooked for Thanksgiving along with a turkey. For the Labor Day weekend, I found this recipe and decided to try it. It was delicious. My family stated it was the best one they had ever eaten, and the house smelled wonderful while it was slow roasting for seven hours.
Ingredients
Servings:
Instructions
  1. Preheat oven to 250 degrees. In a medium bowl, combine paprika, chili powder, brown sugar, garlic powder, onion powder, salt, and peppers; set aside. In a small bowl, whisk together ketchup, mustard, and honey. Pour into a large disposable aluminum roasting pan, set aside. Trim fat cap on brisket to ¼ to 1/8 inch thickness. Rub entire surface of brisket with spice mixture. Place brisket fat side up, on ketchup mixture in roasting pan. Cover tightly with aluminum foil, and bake for 6-7 hours. Remove from oven. Remove meat from pan, and place on a cutting board. Pour some of the strained sauce into a bowl, whisking to combine. Brush brisket with 1/3 of the sauce, and serve with remaining sauce.
Pumpkin Trifles
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Recipe from Teresa Vinson These little desserts carry a big punch. They are delicious. My sister said she does not even like pumpkin but loved these. I made the recipe in eight individual small clear plastic glasses. They are as pretty as they are good.
Pumpkin Trifles
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Recipe from Teresa Vinson These little desserts carry a big punch. They are delicious. My sister said she does not even like pumpkin but loved these. I made the recipe in eight individual small clear plastic glasses. They are as pretty as they are good.
Ingredients
Servings:
Instructions
  1. In a medium bowl, combine pumpkin, half of the container whipped topping, ½ cup confectioners sugar, pumpkin pie spice, cinnamon, and salt. Beat until well combined. Set aside. In another medium bowl, combine cream cheese, remaining half-container whipped topping, remaining ½ cup confectioners sugar, and vanilla extract. Beat until smooth. In small glasses, layer cookie crumbs, and pumpkin mixture. Garnish with whipped cream, pumpkin pie spice, and ginger snaps.
Pumpkin-Swirled Oat Bars
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Pumpkin-Swirled Oat Bars
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray. In a large bowl, stir together 2 cups flour, oats, brown sugar, pecans, salt, pie spice, and baking soda. Add butter and beat with a mixer at medium low speed until mixture is crumbly. Reserve 1 ½ cups oat mixture in a small bowl. Press remaining oat mixture into bottom of prepared pan. Bake until lightly browned, about 20 minutes. Meanwhile, in same large bowl, beat cream cheese, granulated sugar, cream, and remaining 1 tablespoon flour with a mixer at medium speed until creams. Add eggs, one at a time, beating well after each addition. Pour mixture onto prepared crust, and spoon pumpkin butter by tablespoonfuls onto cream cheese mixture. Using a knife, swirl mixtures together. Sprinkle reserved oat mixture on top. Bake 30-35 minutes or until top is golden brown. Let cool completely in pan on a wire rack. Using excess foil, remove and cut into bars.
Cheddary Chicken and Broccoli
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Recipe from Barbara Walker
Cheddary Chicken and Broccoli
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Recipe from Barbara Walker
Ingredients
Servings:
Instructions
  1. Place broccoli in a 12 x 8 inch baking dish. Top with chicken. Combine soup and milk in a small saucepan and bring to a boil. Remove from heat. Stir in ½ cup cheese. Spoon sauce over chicken. Cover with foil and bake at 375 for 45 minutes. Remove foil and sprinkle with remaining cup of cheese. Bake 5 minutes more or until cheese is melted.
Apple Coleslaw
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Apple Coleslaw
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Ingredients
Servings:
Instructions
  1. Whisk together first five ingredients. Gradually add canola oil in a slow, steady stream, whisking constantly until blended. Stir together shredded coleslaw mix and next three ingredients in a large bowl. Add vinegar mixture, tossing to coat. Add dried cranberries and almonds on top.