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Fall Cooking

Posted Thursday, September 22, 2011, at 10:50 AM

I love this time of year with all the apples and pumpkins. I really enjoy cooking this time of year when it does not heat up the house so much and the aroma is so great. I have received several recipes from people that I want to share and few of my own.

Fried Green Tomatoes

This is one of our favorite and I got a chance to try them somewhat different and I love it.

3 medium size green tomatoes
1 cup yellow corn meal
1/2 cup buttermilk
salt and black pepper

wash and slice tomatoes in bowl, pour buttermilk over tomatoes and put lid on. Shake around so that milk covers and let sit approximately 10 min. Mix salt and black pepper with cornmeal. When oil is ready pour the tomatoe slices in colander so the extra milk can drain off. Put slices in corn meal and coat, then drop in hot oil..

I have used this recipe several times and I love it.

Applesauce Cake

This Applesauce Cake is packed with flavor that only comes from a scratch cake. Applesauce adds a tangy-sweet taste and moistness to this cake that will satisfy.

1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups applesauce
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a large bowl, cream sugar and shortening with an electric beater on low speed. Beat in the eggs, one at a time. Add flour, cinnamon, baking soda, and salt; beat until well mixed. Add applesauce and vanilla; mix well then stir in the walnuts and pour batter into prepared baking dish.

Bake 30 to 35 minutes, or until wooden toothpick inserted in center comes out clean. Let cool.

Broccoli Bake

This is another recipe that I love to make this time of year.

1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded sharp Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided

Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.

In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.

Place half the broccoli in the casserole dish. Sprinkle with half the cheese and half the stuffing mix. Pour half the butter and half the soup mixture over stuffing. Repeat layers one more time.

Bake 35 to 40 minutes, or until hot in center.

Peach Cobbler.

This recipe is for a crumb topping cobbler. I love fresh peaches and the cobblers.

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
4 cups sliced peeled fresh peaches


1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten

Ice cream, optional

In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-by-7-inch baking pan. For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches. Bake at 375 degrees for 35 to 40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired.

Molasses Oatmeal Pie

I was over at Diebolds a couple weeks ago and this time of year is a wonderful time for a visit. I bought a jar of molasses while there and yummmmm. I can use a small amount for my use but I still love the recipes and the aroma while cooking with it.

4 eggs, lightly beaten
1 cup molasses
3/4 cup milk
1 tablespoon melted butter
1 cup sugar
1 1/2 cups quick-cooking oatmeal
1/2 cup chopped walnuts
2 teaspoons vanilla extract
1/4 teaspoon salt
1 (9-inch) unbaked deep dish pie crust

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients except pie crust; mix well then pour into pie crust.

Bake 40 to 45 minutes, or untl center is set. Let cool 30 minutes.

Serve pie warm, or refrigerate and serve when ready.

Jalapeno Popper Spread

"This will definitely be the biggest hit at the party! This is such an easy appetizer to make and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating all of it before the company arrives! Serve with sliced sourdough baguettes, tortilla chips or crackers."

Recipe Yield 4 cups

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.

Microwave on High until hot, about 3 minutes.

Baked Variation

If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.

I hope everyone is enjoying this wonderful weather we are having and thank goodness for the rain.

I would love for all of you to send me some new recipes that are your favorite. My email: kshipley57@yahoo.com...I am looking forward to new recipes.

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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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