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LIFE
Enjoy the season's bounty with these recipes
Pumpkin bread is just one of many ways to turn some of the best in-season foods into a great treat.
Purchase this photoMILTON -- As summer fades into fall, it brings crisp air, shorter days, colorful leaves and bigger and more frequent meals. It is the time to enjoy the bounty of the autumn harvest.
A couple of favorites this time of year are pumpkins and apples.
Pumpkins, in all sizes and shapes, are not just for carving and decorating. When cooked, they are used in making breads, pies, cookies, smoothies, soups, custards and more. Even the seeds can be used in tossed salads, casseroles, soups and baked goods.
This fall vegetable by itself is a powerhouse of nutrition -- very low in fat and calories, high in potassium and has a fair amount of vitamins C and E, calcium, iron and other nutrients.
Another good thing about the autumn season is the apple harvest. Not only because of the fruit's nutritional value in containing no fat and high in dietary fiber and vitamin C, they can be prepared in numerous ways, including eaten raw, covered in caramel topping and stuffed and/or served with meat dishes. They are also low in calories.
This recipe is from "Cooking with Smitty's Mom: Barbara Smith and Michael W. Smith":
PUMPKIN BREAD
2 cups sugar
2 cups canned pumpkin
1 cup pecans
11/2 teaspoons cinnamon
1 cup oil
3 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon nutmeg
3 eggs
1 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking powder
Combine sugar and oil, blending well. Add eggs; beat until light and creamy; stir in pumpkin. Combine remaining ingredients; add to creamed mixture and beat until well blended. Pour into three greased, floured loaf pans; bake at 325 degrees 1 hour or until well done.
Another recipe using pumpkin:
HARVEST PUMPKIN BUTTER
1 cup cooked or canned pumpkin
1/2 cup honey
1/4 cup molasses
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
English muffins, split and toasted
In small saucepan, combine first five ingredients; mix well. Bring to boil, stirring frequently. Reduce heat; simmer, uncovered, 15 minutes or until thickened. Refrigerate at least 1 hour. Serve on English muffins.
These recipes from my collection combine the two autumn favorites in varied form:
AUTUMN FRUIT CHUTNEY
1/2 cup orange juice
1/2 cup firmly packed dark brown sugar
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1 (3-inch) stick cinnamon
1 cup cubed apple
1 cup cooked pumpkin cubes (about 1/2-inch pieces)
1/2 cup golden raisins
Combine first five ingredients in two-quart casserole. Stir in apple. Cover tightly with heavy-duty plastic wrap; fold back small edge of wrap to allow steam to escape. Microwave at high 2 minutes or until apple is crisp-tender. Add pumpkin and raisins; cover and microwave at high 2 minutes or until thoroughly heated, stirring after 1 minute. Remove cinnamon stick. Serve with roasted pork, poultry or ham.
AUTUMN TEA
5 individual tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
1/2 cup sugar
1/3 cup lemon juice
1/4 teaspoon pumpkin pie spice
Place tea bags in large heat-proof bowl; add boiling water. Cover; steep 8 minutes. Discard tea bags. Add remaining ingredients to tea; stir until sugar is dissolved. Serve warm or over ice.
This recipe is from "Our Favorite Recipes: 130th Anniversary of Milton Baptist Church:"
APPLE CAKE BARS
1 cup oil
3 eggs
2 cups flour
1 teaspoon soda
2 cups diced apples
1/2 cup nuts
13/4 cups sugar
2 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
GLAZE:
1/3 cup powdered sugar
1/4 small package cream cheese
1 tablespoon margarine
1 teaspoon vanilla
Cream sugar, oil, eggs and vanilla. Add flour, soda, cinnamon, salt, apples and nuts. Bake in 9- by 13-inch pan in 325-degree oven 1 hour.
Glaze: Mix ingredients well; spread over cake while hot.
Other recipes using apples:
AUTUMN FRUIT SALAD
11/2 cups sugar
1/2 cup all-purpose flour
11/2 cups water
1 teaspoon butter
1 teaspoon vanilla extract
6 cups cubed unpeeled apples
2 cups halved red seedless grapes
1 cup diced celery
1 cup walnut halves
In saucepan, combine flour and sugar. Stir in water; bring to boil. Cook and boil until mixture thickens. Remove from heat; stir in butter and vanilla. Cool to room temperature. In large bowl, combine apples, grapes, celery and walnuts. Add dressing; toss gently. Refrigerate until serving.
This recipe is from "Home Away from Home: Recipes from Hospitality House of Huntington:"
VIRGINIA FRIED APPLES
3 pounds cooking apples
3 tablespoons butter or margarine
2 tablespoons brown sugar
Wash and core apples. Cut into 1/4-inch thick slices. Heat butter in skillet. Sprinkle with sugar. Add apples, cook about 20 minutes, until brown on both sides. Add more butter, if needed, to prevent sticking.
This one is from "United We Stand: American Legion Auxiliary Unit 177:"
APPLE ENCHILADAS
2 (21-ounce) cans apple pie filling
12 (8-ounce) flour tortillas
Ground cinnamon
1 cup butter
1 cup white sugar
1 cup brown sugar
1 cup water
Preheat oven to 350 degrees. Grease 9- by 13-inch pan or baking dish. Spoon about one heaping 1/4 cup of pie filling evenly down center of each tortilla. Sprinkle with cinnamon, roll up tucking in edges. Place seam side down in prepared dish. In medium saucepan over medium heat, combine butter, white and brown sugars and water. Bring to boil stirring constantly. Reduce heat; simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes. Bake in preheated oven 20 minutes or until golden brown.
Harry Connick Jr. 
Erik Meyers 
MU Theater: "The Glass Menagerie" 
Capital City Art and Craft Show 
Festival of Trees and Trains 
4th annual Holly Berry Festival 
Ashland Christmas Parade 
World Famous Lipizzaner Stallions 
51st annual Model Railroad Show 
Planetarium Show: "Reason for the Season" 
