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image from The Gunny sack
I am sharing a couple of fall recipes that are our families’ favorite. We now are having fall. Cool, wet, dreary and of course the wind. We had a good day yesterday. Five of us worked in the greenhouse, got the weeds pulled by the tables, cleaned under the tables, put plants away, and got the plastic walls up. We put up 2 plastic walls and then only heat 1/3 of the greenhouse. One more doorway to be put in, but that will happen next week. With the upcoming colder weather coming up, it will be less heat and wood Larry will have to put in the stove with the walls up. We use wood to heat up water, that goes thru the furnace for our heat. What are some of your favorite fall recipes? Stay safe, stay warm
Give Pecan-Crusted Sweet Potato Casserole
Anyone who likes to have dessert first will love this dish! It’s perfect as a side dish on a holiday (or any other day, really).
Recipe for Pecan-Crusted Sweet Potato Casserole
FILLING:
INGREDIENTS
4 large sweet potatoes, scrubbed
4 tablespoons (1/2 stick) unsalted butter, in pieces, softened
1/2 cup sugar
1/3 cup light cream or milk
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon allspice
INSTRUCTIONS
Preheat the oven to 350°F. Butter a 2-quart casserole dish. Line a baking sheet with aluminum foil.
Pierce each sweet potato several times with a paring knife or fork and place on the baking sheet. Bake for 60 to 70 minutes, or until soft and tender when pierced with a paring knife. Transfer the baking sheet to a cooling rack. Cut a slit in the potatoes lengthwise and cool for 15 to 20 minutes.
Scoop the sweet potato flesh into a large bowl and mash it with a potato masher or fork. Add the butter, sugar, and cream and, using an electric mixer on medium-high speed, beat to blend. Add the eggs, one at a time, and beat to combine. Add the vanilla, salt, and allspice and beat until evenly mixed. Spread the mixture in the casserole dish.
Make the topping (instructions below), then bake for 45 minutes at 350°F, or until the ingredients are puffed slightly and the topping is a rich light brown. Transfer to a cooling rack for 15 to 20 minutes before serving.
TOPPING:
INGREDIENTS
2/3 cup packed light-brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup pecan halves
INSTRUCTIONS
Combine the brown sugar, flour, cinnamon, salt, and butter in a food processor and pulse briefly.
Add the pecans and spread the topping evenly over the sweet potato mixture.
YIELD:
Makes 8 or more servings.
Taken from https://www.almanac.com/recipe/pecan-crusted-sweet-potato-casserole
ROASTED PUMPKIN SEEDS
These crunchy, salty, roasted pumpkin seeds are super simple to make—and hard not to eat in just one sitting! Roasted pumpkin seeds are an excellent fall snack—much healthier alternative to the usual sweets of the season!
Before you roast the seeds, you need to dry them:
If you’re scooping out a pumpkin, separate the seeds from the pumpkin flesh. (Tip: It’s easier to separate the seeds while the flesh is still moist.) Use running water to help detach the pulp.
Wash the seeds and spread them out on wax or parchment paper (no need to remove the outer shell) and let them dry overnight before roasting. Don’t place them on paper towels, because they’ll bond to the towel fibers as they dry.
Our recipe below is just seeds, oilve oil, and salt. But add a hint of nutmeg or cinnamon to spice them up a bit.
Other options include: Old Bay seasoning, pepper, brown sugar and cinnamon, pumpkin spice, sea salt and vinegar. Make it your own!
Of course, if you have a sweet tooth, head on over to our recipes for Halloween treats.
Recipe for Roasted Pumpkin Seeds
INGREDIENTS
2 cups pumpkin seeds, rinsed
1 tablespoon olive oil (coconut or canola oil is fine, too)
1 teaspoon Kosher or sea salt
INSTRUCTIONS
Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat.
Spread across a rimmed baking sheet. Tip: Line the pan with parchment to help prevent sticking and burnt edges.
Sprinkle with salt and any additional seasonings that you desire.
Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Don’t burn! Transfer to a large shallow plate to cool before serving.
If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.
If you don’t eat them all at once (!), store roasted pumpkin seeds in an airtight container in the fridge for up to three months.
Taken from https://www.almanac.com/recipe/roasted-pumpkin-seeds
Till next time this is Becky Litterer, Becky’s Greenhouse Dougherty Iowa beckmall@netins.net 641-794-3337 cell phone 641-903-9365
Give Pecan-Crusted Sweet Potato Casserole
Anyone who likes to have dessert first will love this dish! It’s perfect as a side dish on a holiday (or any other day, really).
Recipe for Pecan-Crusted Sweet Potato Casserole
FILLING:
INGREDIENTS
4 large sweet potatoes, scrubbed
4 tablespoons (1/2 stick) unsalted butter, in pieces, softened
1/2 cup sugar
1/3 cup light cream or milk
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon allspice
INSTRUCTIONS
Preheat the oven to 350°F. Butter a 2-quart casserole dish. Line a baking sheet with aluminum foil.
Pierce each sweet potato several times with a paring knife or fork and place on the baking sheet. Bake for 60 to 70 minutes, or until soft and tender when pierced with a paring knife. Transfer the baking sheet to a cooling rack. Cut a slit in the potatoes lengthwise and cool for 15 to 20 minutes.
Scoop the sweet potato flesh into a large bowl and mash it with a potato masher or fork. Add the butter, sugar, and cream and, using an electric mixer on medium-high speed, beat to blend. Add the eggs, one at a time, and beat to combine. Add the vanilla, salt, and allspice and beat until evenly mixed. Spread the mixture in the casserole dish.
Make the topping (instructions below), then bake for 45 minutes at 350°F, or until the ingredients are puffed slightly and the topping is a rich light brown. Transfer to a cooling rack for 15 to 20 minutes before serving.
TOPPING:
INGREDIENTS
2/3 cup packed light-brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup pecan halves
INSTRUCTIONS
Combine the brown sugar, flour, cinnamon, salt, and butter in a food processor and pulse briefly.
Add the pecans and spread the topping evenly over the sweet potato mixture.
YIELD:
Makes 8 or more servings.
Taken from https://www.almanac.com/recipe/pecan-crusted-sweet-potato-casserole
ROASTED PUMPKIN SEEDS
These crunchy, salty, roasted pumpkin seeds are super simple to make—and hard not to eat in just one sitting! Roasted pumpkin seeds are an excellent fall snack—much healthier alternative to the usual sweets of the season!
Before you roast the seeds, you need to dry them:
If you’re scooping out a pumpkin, separate the seeds from the pumpkin flesh. (Tip: It’s easier to separate the seeds while the flesh is still moist.) Use running water to help detach the pulp.
Wash the seeds and spread them out on wax or parchment paper (no need to remove the outer shell) and let them dry overnight before roasting. Don’t place them on paper towels, because they’ll bond to the towel fibers as they dry.
Our recipe below is just seeds, oilve oil, and salt. But add a hint of nutmeg or cinnamon to spice them up a bit.
Other options include: Old Bay seasoning, pepper, brown sugar and cinnamon, pumpkin spice, sea salt and vinegar. Make it your own!
Of course, if you have a sweet tooth, head on over to our recipes for Halloween treats.
Recipe for Roasted Pumpkin Seeds
INGREDIENTS
2 cups pumpkin seeds, rinsed
1 tablespoon olive oil (coconut or canola oil is fine, too)
1 teaspoon Kosher or sea salt
INSTRUCTIONS
Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat.
Spread across a rimmed baking sheet. Tip: Line the pan with parchment to help prevent sticking and burnt edges.
Sprinkle with salt and any additional seasonings that you desire.
Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Don’t burn! Transfer to a large shallow plate to cool before serving.
If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.
If you don’t eat them all at once (!), store roasted pumpkin seeds in an airtight container in the fridge for up to three months.
Taken from https://www.almanac.com/recipe/roasted-pumpkin-seeds
Till next time this is Becky Litterer, Becky’s Greenhouse Dougherty Iowa beckmall@netins.net 641-794-3337 cell phone 641-903-9365
