Sunday, September 13, 2009

Fall is Around the Corner

Today we decided to take the kids and make the rounds of a couple of new orchard markets. We bought a peck of Gala apples, a 1/2 peck of Ginger Gold apples, fresh corn, squash, peaches, tomatoes, and a dozen freshly baked apple doughnuts. After the kids went to bed I realized I had a few recipes to share that were great for fall and I hadn't blogged that much here this week. I hope you enjoy these. It was 81 today but it still felt like fall munching on apples! If you haven't tried Ginger Gold apples, you should. They were VERY good, not too tart or sweet, and a great taste.

Zucchini Scones

2 1/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup granulated sugar
1 tsp. cinnamon
1 tsp. grated orange peel
1 tsp. grated lemon peel
4 tsp. cold sliced butter
1 egg, slightly beaten
1/3 cup milk
1 cup grated zucchini

Mix flour, baking powder, salt, sugar, cinnamon and grated peels together. Cut in the butter until it resembles coarse cornmeal. Mix the egg with milk. Add to flour mixture with the grated zucchini. Stir with a fork until a soft dough forms. Turn on to a lightly floured board or waxed paper. Roll into a ball. Cut in half and pat each half into a 6-7 inch round. Dip a knife into flour and cut each round into 5 wedges. Place on a cookie sheet sprayed with cooking spray. Bake 12-15 minutes at 425degrees. Makes 10 - 12 scones.

Pumpkin Ginger Muffins

1 1/2 cups canned pumpkin
5 tbsp. applesauce, room temperature
2 egg whites, whipped
1/2 cup apple juice, room temperature
2 cups packed brown sugar
1 1/2 cup all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 1/2 tsp. ground ginger
1 tsp. ground nutmeg

Preheat oven to 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin,applesauce, whipped egg whites, and juice. In another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Fill muffin tins 2/3 full. Bake for 25 minutes. Sprinkle with cinnamon sugar as soon as taking out of the oven if you wish.

Cinnamon Apple Fritters

1/2 cup cake flour (sift all purpose several times)
1/8 tsp. salt
1/2 cup buttermilk
1 Tbsp. granulated sugar
2 large tart, firm apples
1 Tbsp. butter
3 inches oil for frying
1 large egg
powdered sugar
Warm maple syrup
1/2 tsp. cinnamon

In small bowl, combine flour, buttermilk, sugar, melted butter, egg yolk, cinnamon, and salt. Mix well with whisk. Beat egg white until it holds peaks but is not dry. Fold into batter. Heat oil in deep fryer or heavy pot until 375 degrees. Working with 3-4 apple slices cut 1/4 inch thick,dip slices into batter-shake off excess. Immediately drop into hot oil and fry until the apple is tender and batter is browned and puffed, turning once, about 2-4 minutes. Use a slotted spoon to transfer in single layer to a baking sheet or plate lined with paper towels; keep warm in 250-degree oven until all are fried. Serve hot with sugar or syrup. Makes 4 side servings.

On OFL we have tips, history and suggestions for using fresh pumpkin instead of canned in your recipes:


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