Comments on: Abundance: Three Favorite Fall Recipes

By: Leigh Anne

Leigh Anne — Sat, 25 Oct 2008 15:30:40 +0000

Thanks for sharing your recipes ladies – we’d love more of you to share too!! Can’t wait to try the pumpkin chocolate chip cookies Heidi and Cherilyn I will add the soup recipe to my “To Try” folder too! Gotta love anything with garlic in it!

Melanie – your recipes are already in my “To Try” folder!!

More recipes ladies???

By: Tammy

Tammy — Fri, 24 Oct 2008 18:12:38 +0000

Yum! Yum! Yum! Sounds good to me ladies! Thanks for sharing!

By: Melanie

Melanie — Thu, 23 Oct 2008 19:20:59 +0000

Fun post – I love new recipes. I’ll claim my two favorite fall recipes as the soup and muffins I shared in my post on Tuesday.

By: Heidi

Heidi — Thu, 23 Oct 2008 17:32:26 +0000

I just posted this on my food blog. Seriously, give it a try!
~~~
I have searched high and low and tweaked things until I have created what I believe to be the perfect pumpkin chocolate chip cookie. I mean it. I love pumpkin, and I love chocolate, and put the two together and I am insatiable. However, most pumpkin cookies get this slimy exterior after a very short time that leave a slicky sticky mess on your fingers. Kind of a downer. So my biggest quest was to eliminate that, and these fit the bill. They have a slightly chewy exterior with a soft center the first day, then the second day they’re just nice and cakey throughout. Never slimy. Always delightful. Happy cooking.
Pumpkin Chocolate Chip Cookies of the very best sort
¾ c. butter, softened
1 c. packed brown sugar
½ c. sugar
1 cup solid pack pumpkin
1 egg
½ t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. each cloves, nutmeg, ginger
½ t. salt
2 ½ c. flour
1 c. mini semisweet morsels (or a mixture of big and small – that’s exceptionally good)
Cream butter and sugars together, then beat in egg, vanilla and pumpkin. Add spices and beat well, then beat in the flour and chocolate chips. Drop by tablespoonfuls onto an ungreased baking sheet. If you like to have a smoother look, refrigerate the dough for an hour or two first, then roll balls of dough. Bake at 350 for 10-12 minutes, or until tops are just set. Hurry and give most of them away in deference to your waistline and store what remains in an airtight container.
***Shara would like me to emphasize the whole refrigerating the dough thing to get a nice shape on top. I discovered that quite by accident, actually. My experience with these is that if you scoop them right onto the baking sheet immediately after mixing the dough up, it’s sticky and soft, and you’ll get misshapen cookies, also known as cookies with character. Make the dough in the morning and let it chill for a bit and it’ll be rollable and makes them smooth like the picture. They still taste the same, so for the impatient cook that doesn’t care how they look, dive right in.

By: Cherilyn

Cherilyn — Thu, 23 Oct 2008 15:15:18 +0000

Here is a YUMMY soup that a friend made for a Fall get-together last year. You’ve got to give it a try!

Butternut Squash and Roasted Garlic Puree

1 large or 2 small butternut squash (about 4 lbs)
20 cloves garlic (I used 4 cloves of elephant garlic)
4 tbsp olive all
1/4 cup water
2 leeks, finely chopped
5 cups vegetable both
salt, pepper
chives or parsley to garnish

Heat oven to 350 degrees.

Halve, peel, and seed the squash.
Slice squash into 1 in thick slices.
Toss squash and garlic in 2 tbsp olive oil.
Spread on roasting pan and roast 50-60 minutes.

While squash roasts, heat remaining 2 tbsp olive oil and saute the leeks until golden brown.
Set aside.

In a blender, in batches, combine roasted squash, garlic, leeks, and 1 cup of stock
Puree until very smooth.

Transfer squash puree to a large saucepan.
Add remaining 4 cups of broth.
Bring to a simmer over medium heat.
Season with salt and pepper to taste.

Ladle into bowls, garnish and serve immediately.