Monday, October 6, 2014

Favorite Fall Family Recipes


This time of year is perfect for baking and cooking!

I've posted several pictures of items I've made on Facebook and everyone has been asking me for the recipes. So, I thought I'd post a few.  



Tomato Soup for Preserving and Bottling

14 quarts of tomatoes, blanched*, peeled and quartered
7 medium onions, chopped
1 bunch of celery, chopped (about 10-14 sticks)
1 bunch of parsley
3 Tbs salt
8 Tbs sugar
2 Tbs pepper
3 bay leaves
1 cup + 2 Tbs flour
14 Tbs butter, melted
2 Tbs lemon juice
Procedure:
Blend tomatoes, onions, celery and parsley in blender or food processor.
Cook until tender and thickened.
Add salt, sugar, pepper and bay leaves.
Make rue (paste mixture to thicken with):  Combine flour, melted butter, and some of the juice from cooked tomatoes until it can be poured.  Mix into tomato mixture.
Bring just to a boil.
Remove bay leaves.
Add lemon juice.
Boil lids and sterilize bottles.
Pour tomato soup into hot bottles.
Wipe rims, top with hot lids and rings.
Hot pack for 50 minutes or do in pressure cooker at 13 lbs for 20 minutes.  (Check times for your area.)
*Blanching:  45 seconds to 1 minute in boiling water.

(Of course, you can modify this recipe and just make a pot of soup for your family.)  We love it warmed with grilled sharp cheddar cheese sandwiches. 



 Pear Crumble Pie

6 medium pears, pared, cored and cut
1/2 cup sugar
3 Tbs lemon juice
1 pie crust, 9 inch
1/2 cup flour
1/2 cup sugar
1/2 tsp ginger
1/2 tsp cinnamon
1/3 cup butter

Preheat oven to 400 degrees.
In medium bowl, mix pears, 1/2 cup sugar, and lemon juice.
Arrange in pie shell.
In medium bowl, combine flour, 1/2 cup sugar, and spices.
Cut in butter until crumbly.
Sprinkle over pears.

Bake 400 degrees for 40 minutes with foil-lined cookie sheet underneath to prevent drips.




Pumpkin Cheescake Bars

1 pkg pound cake
3 eggs
2 Tbs butter, melted
4 tsp pumpkin pie spice
1 pkg cream cheese, softened
1 can sweet and condensed milk
1 can pumpkin, 15 oz.
1/2 tsp salt

Preheat oven to 350 degrees.
In large bowl, on low speed, combine cake mix, 1 egg, butter, and 2 tsp pumpkin pie spice until crumbly.
Press into bottom of 15 x 10 jellyroll pan, set aside.  (I just use a cake pan because that's what I have.)
In another bowl, beat cream cheese until fluffy.  
Gradually beat in sweet and condensed milk, remaining 2 eggs, pumpkin, remaining spice and salt.  Mix well.
Pour over crust.

Bake at 350 degrees for 30 to 35 minutes or until set.
Cool, chill and store in fridge.


What are some of your favorite fall recipes?

Wishing you a bountiful autumn!  May your light shine through in all you do!


Cindy A. Christiansen
Sweet Romance, Humor, Suspense...and Dogs!
Fly into a good book at: http://www.dragonflyromance.com 

Dog Photo Copyright: damedeeso / 123RF Stock Photo

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