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I decided to put a few fall recipes on my site since it's that season of the year.
Cherry Cider

"Place a cinnamon stick in each glass, and add a curl of lemon rind."  Original recipe yield: 2 quarts.

INGREDIENTS:
2 quarts apple cider
1 (3 inch) cinnamon stick
1 (3 ounce) package cherry gelatin

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DIRECTIONS:
BRING cider and cinnamon stick to a boil in a saucepan.
REDUCE heat, and simmer 15 minutes. Add gelatin; cook, stirring constantly, 2 minutes or until gelatin is dissolved. Serve warm.






Autumn Harvest Soup
Serves 6
INGREDIENTS:
3 tablespoons butter
1 cup chopped onion
1 butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 medium golden delicious apple, cored and cut into 1-inch chunks
1/2 cup chopped pecans, toasted
1 tablespoon brandy (optional)
1 (14 ounce) can chicken or vegetable broth
1 teaspoon McCormick® Ground Ginger
1/2 teaspoon McCormick® Ground Nutmeg
3/4 cup whipping cream
sour cream

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DIRECTIONS:
Melt butter over medium heat in a large saucepan. Add onion and saute about 3 minutes, or until slightly softened. Add squash, apple, pecans, and brandy. Cook over medium heat, stirring occasionally, for 1 minute.
Stir in broth, ginger, and nutmeg. Bring to a boil; reduce heat. Cover and simmer, stirring occasionally, about 25 minutes or until squash and apple are tender. Cool slightly.
Working in batches, blend squash mixture in a blender or food processor until smooth. Return squash mixture to saucepan. Stir in whipping cream. Heat through, but do not boil. Top each serving with a dollop of sour cream, if desired.






Cornish Game Hens with Olive Rice Stuffing
Serves 4
INGREDIENTS:
1 cup cooked white or brown rice
1 cup Lindsay® Black Ripe Pitted Olives, drained and halved
1/4 cup pine nuts or chopped walnuts, toasted
1/4 cup dried cranberries or golden raisins
1/4 cup celery, finely chopped
1/4 cup crumbled Gorgonzola or other blue cheese
4 Cornish game hens
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper (optional)
1/2 cup orange juice

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DIRECTIONS:
Heat oven to 400 degrees F. In a medium bowl, combine rice, olives, pine nuts, cranberries, celery and cheese; mix well.
Rinse hens in cold water; pat dry with paper towels. Fill cavities with rice mixture; close and secure with wooden picks. Place hens in a shallow roasting pan or large casserole dish. Brush butter over hens; top with garlic powder and thyme. Season with salt and pepper, if desired. Drizzle orange juice evenly over hens. Bake until hens are golden brown and juices run clear, about 1 hour and 10 minutes.








Crockpot Caramel Apple Dip


INGREDIENTS:

2 apples, peeled and cut into wedges
1/2 cup apple juice
7 oz. pkg. caramels, unwrapped
1 tsp. vanilla
1/8 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/3 cup creamy peanut butter
2 Tbsp. heavy cream SearchBusy Cooks

INGREDIENTS:

2 apples, peeled and cut into wedges
1/2 cup apple juice
7 oz. pkg. caramels, unwrapped
1 tsp. vanilla
1/8 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/3 cup creamy peanut butter
2 Tbsp. heavy cream
PREPARATION:

In 3-4 quart crockpot, combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1 teaspoon at a time, over ingredients in crock pot and stir. Add apple wedges and stir to coat.



Fall Gifts

Fall Quilt
Fall Stamps