Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Kapp
Enter a region:
October Recipes

GLAZED FRESH APPLE COOKIES

2       Cups Flour (sifted)

1       tsp. Baking Soda

1/2    tsp. Salt

1       tsp. Ground Cloves

1       Egg (unbeaten)

1       Cup Raisins (chopped)

1/2    Cup Soft Shortening

1 1/3 Cup Brown Sugar

1       Cup Apples (un-pared, finely chopped)

1       tsp. Cinnamon

1/2    tsp. Nutmeg

1       Cup Walnuts (chopped)

1/4    Cup Apple Juice

Vanilla Glaze: (below)

Preheat oven to 400 degrees. Sift flour with baking soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg and egg. Blend. Stir in 1/2 of flour, then nuts, apples, and raisins. Blend in Apple juice and remaining flour mixture. Drop dough on greased sheet 2 inches apart. Bake 11 to 14 minutes. While cookies are hot, spread thinly with glaze.

Makes 3 1/2  dozen.

Vanilla Glaze: In a small bowl, blend 1 1/2 cups sifted confectioners sugar with 1 Tbsp. soft butter, 1/4 tsp. vanilla extract, 1/8 tsp. salt, and 2 1/2 Tbsp. light cream.


PUMPKIN WHOOPIE PIES

Cookies:

1 1/2 Cups (15 oz. Can) Pumpkin

2       Large Eggs

2       Cups Brown Sugar

1       Cup Vegetable Oil

2       Tbsp. Molasses

1       tsp. Salt

1       tsp. Ground Cloves

1       tsp. Ground Ginger

1       tsp. Cinnamon

1       tsp. Baking Powder

1       tsp. Baking Soda

3       Cups Unbleached All-purpose Flour

Filling:

1      Tbsp. Unflavored Gelatin

2      Tbsp. Cool Water

1/2    Cup Unsalted Butter

1/2    Cup (4 oz.) Cream Cheese

2 1/4 Cups Confectioners’  Sugar

Preheat the oven to 375 degrees F. Lightly grease (or line with parchment) two large baking sheets.

COOKIES: In a large bowl, beat together the pumpkin, eggs, brown sugar, oil, and molasses. Scrape down the bottom and sides of the bowl, then beat in the salt, spices, baking powder, and baking soda. Add the flour to the wet ingredients and beat for 1 minute, until the mixture is well combined. Scrape the bottom and sides of the bowl, then beat for a short time just to make sure everything is thoroughly mixed. Use a muffin scoop, or a 1/4 cup measure, to drop the batter onto the prepared baking sheets, 2 inches apart to allow for spreading.

Bake the cookies for 10 to 12 minutes, until they feel firm to the touch; a slight indentation will remain when you press your finger in the center. Remove the cookies from the oven and transfer to a rack to cool while you prepare the filling.

FILLING: In a small heatproof bowl, combine the gelatin and water and set aside for the gelatin to soften. In a large mixing bowl, beat together the butter and cream cheese until fluffy. Heat the gelatin and water very gently (in a larger bowl of hot water, or at low power in the microwave), stirring to dissolve the gelatin. Set it aside. Add half the confectioners’ sugar to the butter/cream cheese mixture, beating well. Add the gelatin and mix to combine. Add the remaining confectioners’  sugar, mixing until blended.

TO ASSEMBLE: Spread the flat side of half the cookies with the filling, using 2 generous tablespoons of filling for each cookie. Top with the remaining cookies. For best storage, wrap each pie individually in plastic wrap.

Yield: 1 dozen (4 inch) whoopie pies

Recipe from: The King Arthur Flour Cookie Companion


AMISH CORN AND CHICKEN SOUP WITH RIVELS

Soup:

4  to 5 lb. Roaster Chicken (or chicken pieces, i.e. legs, breasts, thighs)

1  Medium Onion (minced)

2  Ribs Celery w/Leaves (chopped small)

4  qts. (16 cups) Water (if you use chicken pieces, strengthen the broth by using chicken stock)

6  or 8 Ears Fresh Corn (cut from the cobs, you may substitute canned or frozen corn, about 6 cups)

4  Hard Cooked Eggs (chopped)

    Generous Pinch Saffron

    Handful Parsley (chopped)

    Salt and Pepper (to taste)

Rivels:

2  Cups Flour

1  tsp. Salt

2  Eggs (beaten)

In a large soup pot, combine the onion, celery, chicken, and cold water (or stock). Bring to simmer over medium high heat, then reduce the heat to low and continue simmering until the chicken is done and ready to fall off the bones, an hour or more. Remove chicken and let cool. Cut the meat into pieces and reserve, discarding the bones. You may skim the fat off the stock if you wish.

When ready to finalize the soup, add the corn kernels, the reserved chicken pieces, the hard boiled eggs, the saffron, parsley, and salt and pepper to taste. Bring to a boil, then reduce heat and let cook for 10 minutes.

Make up the rivel dough at this point. In a bowl mix the flour, salt and eggs. Blend roughly until mixture is crumbly (not smooth) and add to the soup by rubbing the mixture between your fingers over the pot of soup, dropping in small amounts bit by bit. The bits should not be big (that is a dumpling) about the size of a pea or larger if you like. They do swell up a bit.

When the rivels are cooked and the soup has thickened, ladle into big bowls and garnish with some extra sprinkles of parsley.

Serve hot as a meal to 4 to 6 people.


BLUE RIBBON APPLE PIE

This recipe produces a flaky pastry crust and juicy filling.

Crust:

2 1/2 Cups All-purpose Flour

1       tsp. Sugar

1/2    tsp. Salt

1/2    tsp. Ground Cinnamon

1/4    tsp. Ground Nutmeg

6       to 9 Tbsp. Cold Water

3/4    Cup Cold Butter (cut into chunks)

Filling:

1/2    Cup Sugar

1/4    Cup Brown Sugar (firmly packed)

1/4    Cup All-purpose Flour

1/2    tsp. Ground Cinnamon

1/2    tsp. Ground Nutmeg

6       Medium (6 cups) Tart Cooking Apples (peeled, cored, sliced 1/4 inch)

1       Tbsp. Butter (melted)

1       tsp. Sugar

Combine flour, sugar, salt, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes. Heat oven to 400 degrees F.

Roll out one ball of dough on lightly floured surface into 12 inch circle. Fold into quarters. Place dough into ungreased 9 inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.

Combine all filling ingredients except apples, butter and sugar in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.

Roll remaining ball of dough into 12 inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted butter; sprinkle with sugar. Cover edge of crust with 2 inch strip aluminum foil.

Bake 35 minutes; remove foil. Continue baking 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

8 servings.


SLOW COOKER BEEF STEW

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices.

2       lbs. Beef Stew Meat (cut into 1 inch cubes)

1/4    Cup All-purpose Flour

1/2    tsp. Salt

1/2    tsp. Black Pepper

1       Clove Garlic (minced)

1       Bay Leaf

1       tsp. Paprika

1       tsp. Worcestershire Sauce

1       Onion (chopped)

1 1/2 Cups Beef Broth

3       Potatoes (diced)

4       Carrots (sliced)

1       Rib Celery (chopped)

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.


SLOW COOKER CHICKEN BRUNSWICK STEW

1    lb. Chicken Breasts (boneless, skinless)

1    to 2 Cups Frozen Lima Beans

2    Cans Diced Tomatoes

1/2 Cup Barbecue Sauce

1/2 Cup Ketchup

2    Cans Cream Corn (14 oz. each)

1    Can Corn (or 1 Cup Frozen Corn)

2    Tbsp. Worcestershire Sauce (or to taste)

1/2 Cup Hot Sauce (optional or to taste)

Place all ingredients in your slow cooker and stir well.

Turn the cooker on high and cook for four hours, or cook on low for 8 hours. When chicken is tender, remove it from pot, shred it and return to pot.  Enjoy with cornbread!


GRANDMOTHER'S BUTTERMILK CORNBREAD

"This recipe is the best, sweet and moist!"

1/2 Cup Butter

2/3 Cup White Sugar

2    Eggs

1    Cup Buttermilk

1/2 tsp. Baking Soda

1    Cup Cornmeal

1    Cup All-purpose Flour

1/2 tsp. Salt

Preheat oven to 375 degrees. Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Recipe From: Beth


APPLE FRENCH TOAST

Thick slices of challah bread are stuffed with sautéed apples in this decadent French toast recipe.

2    Tbsp. Unsalted Butter

4    Large Crisp-sweet Apples (such as Jonamac or Empire)

3/4 tsp. Nutmeg

1/4 Cup Granulated Sugar

1    Loaf Challah

3    Large Eggs

1/2 Cup Milk

1/4 tsp. Cinnamon

      Pinch Salt

      Confectioners' Sugar

In a large skillet over medium heat, melt butter. Add apples and 1/4 teaspoon nutmeg and cook until apples begin to brown, about 5 minutes. Add 2 tablespoons water and granulated sugar; stir to coat apples. Cook until fruit is tender, about 5 more minutes, then set aside.

Heat a griddle or large skillet over medium heat. Heat oven to 350 degrees F. Fit a baking pan with a wire rack; set aside.

Make a 2-inch slit into each bread slice to create a pocket. Stuff about 3 tablespoons apple mixture into each bread pocket; press to close. In a large, shallow bowl, whisk together eggs, milk, cinnamon, salt and remaining 1/2 teaspoon nutmeg.

Brush griddle with butter. Dip bread slices into egg mixture; cook until golden, about 2 minutes per side. Transfer to prepared baking pan; bake batch until heated through, 12 to 15 minutes. Sprinkle with confectioners' sugar.

Serves: 6


SMOKY PORK CHOPS W/CABBAGE AND APPLE

A crisp, sweet apple like Gala complements the smoky bacon and autumn vegetables.

5       Slices Smoked Bacon

2       Tbsp. Olive Oil

4       Bone-in Pork Loin Chops

3/4    tsp. Ground Black Pepper

1 1/4 tsp. Salt

         Flour

1       Large Onion (chopped)

3       Clove Garlic (minced)

2       Large Carrots (sliced)

1       Medium Head Green Cabbage (cut into chunks or shredded)

3       Small Bay Leaves

1/2    Cup Hard Cider

2       Large Apples (cored and sliced, peel if desired)

In a large skillet, cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.

Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned, about 8 minutes. Remove chops from the skillet and set aside.

Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes. Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Stir well to combine, cover, and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Re-cover and return to a boil. Reduce heat to medium and cook until chops are tender, about 20 to 25 minutes.

Chop reserved bacon coarsely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.

Serves: 4