Fun Autumn Surprises
I would like this to be interactive and would love to hear what your favorite Fall recipes are along with any heartfelt stories, & craft projects too! Pictures of your homes would be most welcome sprinkled with Autumn charm!
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
~Autumn Chicken Salad Recipe *Farmhouse Style*~
~Ingredients~
~Ingredients~
One whole or half roasted chicken (Rosemary Garlic has a wonderful flavor) Note: I cheat a little as I usually buy the prepared chicken at the market....Shhhhhh!)
2 Apples (either Gala or Red Delicious)
3 Fresh Stalks of Celery
2 cups of Pineapple chunks
1/4 Cup of Pineapple Juice
2 Slices of Fresh Lemon
3/4 cup of Mayonnaise
1 cup of Walnuts (you can add more if you like)
Remove the chicken and set into a large bowl. Don't forget to save the wish bone! :) Chop the celery, apple and the slices of lemon. Squeeze the lemon juice on the apples as this will prevent them from turning brown and adds wonderful flavor to the salad. Stir in the mayonnaise. Add the pineapple and the walnuts next. Stir again, then serve either on top of whole grain bread or can be eaten plain. A glass of apple cider is a perfect compliment to this meal.
2 Apples (either Gala or Red Delicious)
3 Fresh Stalks of Celery
2 cups of Pineapple chunks
1/4 Cup of Pineapple Juice
2 Slices of Fresh Lemon
3/4 cup of Mayonnaise
1 cup of Walnuts (you can add more if you like)
Remove the chicken and set into a large bowl. Don't forget to save the wish bone! :) Chop the celery, apple and the slices of lemon. Squeeze the lemon juice on the apples as this will prevent them from turning brown and adds wonderful flavor to the salad. Stir in the mayonnaise. Add the pineapple and the walnuts next. Stir again, then serve either on top of whole grain bread or can be eaten plain. A glass of apple cider is a perfect compliment to this meal.
~This next recipe is from the "Colonial American Fair Cooking Recipes"~
Apple Pandowdy is a molasses or maple flavored deep-dish apple pie. Traditionally the desert is "dowdied" before serving - that is the curst is broken up with a spoon or knife and stirred in with the filling. Oddly enough, this type of "messed-up" appearance has come more often to refer to people than deserts. It is common to describe an individual as having a dowdy appearance.
~Ingredients~
2 1/4 cup butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
dash of salt
10 cups thinly sliced peeled apples
1/2 cup molasses or maple syrup
1/4 cup water
3 tablespoon butter, melted
Roll out pastry to 15 x 11-inch rectangle; brush with some of the 1/4 cup melted butter. Fold pastry in half. Brush with more butter, fold again and seal the edges. Repeat rolling, brushing with butter and folding, Chill pastry. Mix together sugar, cinnamon, nutmeg and salt; toss with apple slices. Place in a 13 x 9 x 2-inch baking dish. Combine molasses, ( or maple syrup) water and 3 tablespoons of melted butter; pour over the apple slices. Roll pastry to 15 x 11-inch rectangle. Place over apples; turn the edges and flute. Bake at 400 for 10 minutes. Reduce heat to 325, bake 30 minutes more. Remove and "Dowdy" the crust by cutting through the crust and apples with a sharp knife. Return the pandowdy to the oven for 10 more minutes. Serve warm. Serves 6 to 8.
I believe we are all kids at heart, so when I came across this Autumn puzzle, I thought it would be fun to figure out. Of course, if you are blessed with little ones, I am sure they would really enjoy this too! Have fun!
Fresh Autumn Decorating Ideas
"October's Party"
October gave a party; The leaves by Hundreds came ~ The Chestnuts, Oaks and Maples, And leaves of every name. The sunshine spread a carpet, And everything was grand, Miss Weather led the dancing, Professor Wind the band. ~George Cooper~
~Ingredients~
- 2 ripe persimmons, pureed
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1 cup white sugar
- 1/2 cup butter
- 1 cup raisins
- 1 cup chopped walnuts
1. Preheat oven to 350 degrees F (180 degrees C).
2. Dissolve baking soda in persimmon pulp and set aside.
3. Sift flour, spices and salt together, set aside.
4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
All Rights Reserved ©2007-2018 Fanatic's Country Attic
Graphics by Amybug’s Attic and Deb's Lost Treasures