Food for Autumn and beyond
by Grace Augustine
Don't you just love the cooler temperatures? Looking outside your window at the beautiful reds and yellows and oranges that dress the maples? The smell of hot spiced cider?
Hot spiced cider
1 gallon apple juice
1 C granulated sugar
1Tbsp cloves (whole)
1 Tsp. allspice
7 cinnamon sticks broken into chunks
6-8 thin slices of oranges
In a heavy pan, pour apple juice and add spices. Bring to a boil. Cover pan and turn temperature to low and simmer at least one hour. Uncover and add orange slices. Cool for 5 minutes before serving.
One of my most favorite breakfasts on a cold morning is a warm pecan roll. I found this recipe in a magazine collection and over the years have added my own spin on it. It is the easiest and most delicious recipe I've found.
2pkg dry active yeast
2-1/2C lukewarm water
1 tsp sugar
1 pkg white cake mix
6 C all-purpose flour
1/3 C canola oil
1/2 tsp salt
1/4 C melted butter (no substitutes)
2/3 C sugar
4 tsp cinnamon
4 C powdered sugar
2 tsp vanilla
3-4 Tbsp milk
1. In large mixing bowl, stir yeast into 1/2 C warm water and 1 tsp sugar. Let stand 5 minutes or until foamy.
2. Stir in cake mix, 1C flour, egg, oil, salt, and remaining water to the yeast mixture. Beat with electric mixer on high for 3 min, scraping sides of bowl constantly. Using wooden spoon, stir in remaining flour to form a moderately soft dough (dough will be sticky).
3. Cover and let rise in refrigerator over night or until double in size.
4. Lightly grease two 9 x 13 pans and set aside.
5. Remove dough from refrigerator and stir. Divide dough in half and turn one portion of dough onto well-floured surface. Turn to coat lightly with flour. Roll into 12 x 8 rectangle and brush with 1/2 of the melted butter.
6. In separate bowl, mix together 2/3 C sugar and 4 tsp cinnamon. Sprinkle half of this mixture on dough and roll jelly roll style, beginning at one of the long sides. pinch edges to seal. Repeat with remaining dough, butter, and sugar mixture.
7. Cut each roll crosswise into 12 pieces (usually makes more) and arrange cut side down in prepared pans. Cover loosely and let rise in a warm place til nearly doubled...will take close to 60 minutes.
8. Uncover pans and place baking sheets under each. Bake at 350 degrees for 25-30 minutes or until lightly browned and rolls sound hollow when lightly tapped. Invert on serving plates and drizzle with icing.
POWDERED SUGAR ICING
Mix 4 C powdered sugar, 2 tsp vanilla, and 3-4 Tbsp of milk to drizzling consistency.
VARIATION...GERMAN CHOCOLATE PECAN ROLLS (MY VERY FAVORITE)
1. Prepare dough as for traditional, only use 1 pkg German Chocolate Cake mix instead of white cake mix.
2. Filling will be 2/3C sugar, 1-1/4C mini chocolate chips and 1C shredded coconut.
3. In saucepan melt 2/3 C butter (no substitutes) 1-1/3C packed brown sugar, 1/3C light corn syrup. Cook until sugar melts. Remove from heat and stir in 2C coarsely chopped pecans.
4. Divide sugar/pecan mixture between the two pans. Slice dough and place on top of mixture and bake as directed.
5. Cool 3-5 minutes before inverting onto serving plates.
Now it's time to sit back with a cup of mocha (freshly brewed coffee, a scoop of hot chocolate mix and topped with whipped cream) and enjoy a good book.
Ginger Farnsworth grew up in the 70's, a very interesting, unique time in history. She was the captain of the cheer squad, led the dance and flag teams, and aspired to be the best chef in the world. We journey with Ginger through the next forty years as she lives life on the edge. Her penchant for cooking takes her to France and turns her into an award-winning pastry chef. We travel through the adversities and joys of her life from beginning a successful business to finally finding Mr. Right. Mystic Capers, Book 2 of The Acorn Hills Series, will tug at your heart strings as you remember the milestone events of your life. It's funny, romantic, and brutally realistic. Look carefully, you may just see a wee bit 'o ye between the lines.