Fall Farmhouse - From Garden to Table

The Tastes and Scents of Fall

From Garden to Table

Š2012 by Post Road Vintage

Are you inspired to cook up some fall warmth in your home?

I LOVE being creative in the kitchen, garden, and woods....... and I love sharing this farmhouse inspiration with you!!

This actually started out as a blog post but I quickly decided there was NO way I could fit it in one post so I decided to create this lil’ mini book instead!

This book is available for free online http://www.postroadvintage.com/ blog or for print purchase at http://www.magcloud.com/user/ postroadvintage.

Thanks so much!! Happy gardening, picking, and baking!! xoHeather Anderson www.PostRoadVintage.com

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contents

p4. How to Bake a Pie Pumpkin p8. Best Pumpkin Pie p.12 Pumpkin Cookies p.14 How to Save Pumpkin Seeds p.18 Homemade Applesauce p.22 Apple Cranberry Muffins p.26 How to Dry Apples

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My pie pumpkins grew into GIANTS this year! Usually pie pumpkins are small. So yes, I ‘may’ have used an axe to cut mine open for baking... (really not recommended). I am so thankful my girls didn’t eat of all them (only half)!

How to bake a pie pumpkin Use a pie pumpkin for your fall baking! Jack-o-lanterns will not suffice if you want a nice, sweet, and creamy texture.

Cut pumpkin in half (or twentieths in my case). Scrape the seeds out and save for roasting or planting next year.

Put skin up on a baking sheet. Cover with tinfoil and bake for approximately one hour at 350 degrees or until outside skin is soft.

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Peel or slice the skin off.

Throw in the blender and process until smooth.

Freeze in 3 cup portions (for pies) and 1 cup portions for other recipes.

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best pumpkin pie

from scratch

3 cups cooked pumpkin 2 eggs 1 cup milk 1/2 cup sour cream 1/2 cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger

Pour over rolled crust. Bake at 425 F for 10 minutes.

Reduce heat to 350 F and bake for an additional 45-55 minutes or til’ set.

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no fail pie cru!

2 1/2 c. flour 1 c. lard {cut in like pie crust} 6 TBs flour 1/2 c. water 1/4 tsp salt {make paste}

Stir together just til’ mixed and roll out. {makes one double crust} *tip* double the recipe and freeze in separate bags for making ‘pie on the fly’.

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Looking for a gluten free option? make it wi"#t $ cru!!

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Pumpkin Cookies 2 1/2 c. flour 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp ginger 1/4 tsp cloves 1 tsp cinnamon 1 tsp baking powder {stir.. set aside} 1 1/2 c. sugar 1/2 c. apple sauce 1/4 c. butter 1/4 c. olive oil 1 egg 1 tsp vanilla {beat til’ smooth} Fold in 1c. pumpkin mix to combine.

Bake at 350 F for 15 min or til’ golden brown.

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fro!ing

4 oz cream cheese 2 TBs cream 1 tsp vanilla 1/4 c. powdered sugar {Beat til’ smooth}

perfect for a fall picnic 13.

How to Save Pumpkin Seeds

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CLEAN THE ‘GOOP’ OFF OF THE SEEDS OVER A COLANDER AND DRY. LET DRY ON A PAPER PLATE FOR A WEEK. FLIP THE SEEDS EVERY FEW DAYS SO THEY DON’T STICK. STORE IN A COOL DRY PLACE

ha&y gardening!

TIL’ PLANTING TIME!

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There is nothing more relaxing then a walk in the woods. Especially when you’ve got a bucket in hand searching for fresh and organic apples!

We are blessed to live where one can freely go hunting for our own ‘lil apple orchard in the woods. If you’re not so lucky, seek out a farm or a u-pick ‘em orchard. You will make some great memories!

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criss cross a&le sauce 18.

make homemade applesauce

Put apples in a pot.

Add a sprinkling of cinnamon.

And a bottom-full of water.

Bring to boil.

Simmer til’ soft.

(The skins will start falling off.)

Don’t burn.

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Put through a food mill or strainer.

I love the kitchen-aid attachment for big batches but you can’t beat this old fashioned method either!

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ala’ mode!

icecream ‘n cinnamon

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APPLE CRANBERRY MUFFINS 23.

APPLE CRANBERRY MUFFINS 1 Large Baking Apple peeled and chopped 1/4 c. fresh cranberries chopped in half 2/3 cup sugar 1/4 c. olive oil 1/4 c. butter 1/4 c. milk 2 lg. eggs 2 c. flour 2 tsp baking powder 2 tsp vanilla 1 TBs cinnamon 1/2 tsp salt

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Preheat oven to 350 F. Beat sugar, oil, butter, milk, and eggs till smooth.

Add dry ingrediants just til’ moistened.

Fold in Fruit.

Bake for 35-45 min or til’ golden brown.

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'ied a&les

Dry in a dehydrator at 345 F for 12-24 hours or in your oven at 145 F for 10-20 hours.

You’ll know they’re done when they’re dry and leathery... not quite crispy.

Perfect snack or fall and winter decor!

We love them sprinkled with cinnamon on our granola and for decorating the Christmas tree!

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Food isn’t the only thing we’ve been stirring up in the kitchen!

Watch for handmade cold processed soap coming to the Post Road Shop soon!! http://www.shop.postroadvintage.com Join me on my soap making adventures herehttp://postroadvintage.com/2012/10/ handmade-soap.html

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I hope I’ve inspired you to create some farmhouse memories in your kitchen!

Thanks so much for reading!

Warmly, Heather Anderson print purchase www.magcloud.com/user/postroadvintage free ebook www.PostRoadVintage.com/blog

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