Seasonal Eatings - Autumn 2024

Apple Crisp with Whipped Cream

At least 4 c. peeled and sliced apples (enough to fill a 9 x 9-inch pan 3/4 deep)

Toppings:

3/4 c flour

1/2 c brown sugar

1/2 c white sugar

1 tsp cinnamon

1/2 c butter

Place apple slices in an ungreased pan. Mix topping ingredients thoroughly. Sprinkle over apples. Bake at 375 about 45 minutes until apples are tender and topping is golden brown. Makes about 9 servings.

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Whipped Cream:

1 pt whipping or heavy cream

1/2 c sugar

1 1/2 tsp vanilla

In a mixing bowl, combine cream, sugar and vanilla. Beat on high speed about 3-4 minutes until stiff peaks form. Do not over beat.

Submitted by The Capon Family

From Capon Springs, West Virginia

Served at their resort

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Fall Buddy Mix

1 stick of butter

6 oz. peanut butter chips

6 oz. semi sweet chocolate chips

1/2 cup creamy peanut butter

12 oz. chex rice cereal

3 cups powdered sugar

1 tsp vanilla extract

1/2 cup candy corn

1 cup of M&MS

1/2 cup Rolo candies

Melt first four ingredients together. Add vanilla. Pour over cereal. Place cereal in ziploc bag of powdered sugar. Shake until coated. Pour back into the big bowl and toss all candy pieces and mix well!

Shared by Treasa Stockwell

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Broccoli Casserole

1/2 Cup Chopped Onions

1/4 lb Butter

2 Cans of Cream of Mushroom Soup

2 Cups of Minute Rice (made as directed on package)

1 Small Jar of Cheeze Whiz

2 pkgs of Frozen Broccoli

Stuffing cubes or bread crumbs

Cook onions in butter. Add Broccoli and cook for several minutes

Add rice, mushroom soup, and cheeze whiz. Mix

Put into casserole dish. Top with bread stuffing or crumbs

Bake at 3500 for 45 minutes.

Submitted by Donna O’Neal

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Zucchini Bundt Cake

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter (at room temperature)

½ cup vegetable or canola oil

1 cup light brown sugar

2 teaspoons vanilla

3 large eggs at room temperature

2 cups grated zucchini (do not squeeze the liquid out) from twp small to medium zucchini

1 cup mini chocolate chips

Instructions

Preheat the oven to 3500F. Grease and flour bundt pan. In a medium bowl, whisk together first four ingredients. In a large bowl, mix next three ingredients with an electric mixer until smooth and well combined, about 4 minutes. Add vanilla and eggs. Blend until smooth, about 2-3 minutes longer. Add the dry ingredients and mix on low until just combined. Fold in zucchini and the mini chocolate chips until evenly distributed, but do not over-mix. The batter will be thick. Transfer the batter into the prepared pan and bake in the preheated oven 40-50 mins, until a toothpick comes out clean. Transfer the pan to a wire rack and let the cake cool in pan for 20-30 minutes. Run a butter knife between the sides of the pan and the cake to loosen it before turning it out onto the wire rack to cool completely.

Submitted by Ann Otis https://www.ourhappymess.com