October 4, 2007

Autumn Recipes

Isn't this Pumpkin Man adorable? He was made by my good friend ,Judy Waggoner of Kentucky . He is completely sewn by hand ,hand painted, sanded , and aged using a special process. A one of a kind..her very own creation!
I have named him
William, the Witch Hunter!
Iced Pumpkin Cookies Deluxe....Yummmm!
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.)
Libby's pure pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup evaporated milk

Directions:FOR COOKIES:PREHEAT oven to 350° F.COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets. BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting. FOR FROSTING:BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin)

Apple Walnut Cake

2 cups white sugar
1/2 pound butter
3 eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts
3 cups sliced Macintosh apples

Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.
For glaze to drizzle on top...1/2 c confectionery sugar, 1/2 tsp maple extract, pinch salt whole milk to mix in for a glaze consistency

Chicken Dressing Casserole

1 (3 1/2) pound chicken (fryer is OK)
1 recipe Cornbread, recipe follows
1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6 leftover biscuits
3 hard boiled eggs, peeled and chopped
2 large onions, chopped
2 ribs celery, chopped
1/4 pound butter
2 eggs, beaten
3 tablespoons dried sage or poultry seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon vinegar
Giblet Gravy, recipe follows
Chutney, recipe follows

Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.

Preheat oven to 350 degrees F.

In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.

In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.

In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.

Add enough chicken broth to create a moist consistency.

Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.

Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.

1/3 cup shortening
1 1/2 cups self-rising white cornmeal (do not add sugar)
1 1/4 cups buttermilk

Preheat oven to 450 degrees F.

Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.

Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.

Let cool and then crumble.

Giblet Gravy:
Liver, gizzards and heart, from 1 chicken
2 tablespoons shortening
1 to 2 tablespoons all-purpose flour
1 to 2 cups chicken broth
Salt and freshly ground pepper
3 eggs, hard-boiled and sliced

Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.

Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.

1 can whole cranberry sauce
1 small can crushed pineapple
1/2 cup chopped pecans
1/4 cup chopped celery

Combine all ingredients in a medium bowl. Chill until ready to serve.

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