In the bright of day, we can see the golden landscape with hints of crimson and by night the moon shines through the branches, as the dried autumn leaves rustle along the ground as the breeze stirs them — nature’s own décor for a spooky time of year.
We are now into the Halloween countdown.
The anticipation of the magical night is building as the pumpkin is being carving, the decorations are being hung, and the costumes are getting a few final touches so Halloweeners can be transformed into anything that their heart’s desire and of course the treats!
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This time of year, also brings shorter days and cooler temperatures which means that we need to heat up our menus by using spices to jazz up our food experience. There is nothing like getting in after a long day to a menu of warm comfort foods and baked fruit desserts. The aroma alone is enough to satisfy.
Baked spaghetti casserole
Serve with a wholesome bread or bun and a green salad. This casserole has some healthy vegetables incorporated as well as a great way to use up seasonal tomatoes.
- 16 oz. spaghetti, (about half of a 900 g box) 500 g
- 1/4 c. fresh parsley 60 mL
Sauce:
- 1 lb. ground beef or turkey, thawed 454 g
- 1 onion finely diced 1
- 2 cloves garlic minced 2
- 1 red or yellow pepper diced 1
- 1/2 c. finely chopped mushrooms 125 mL
- 32 oz./4 c. pasta sauce 1 L
- 1/2 tsp. salt or to taste 2 mL
- 1 1/2 tsp. Italian seasoning such as a mix of thyme, oregano and basil 7 mL
- 14.5 oz. diced tomatoes or 2 c. /500 mL of fresh chopped
- 1 1/2 c. mozzarella cheese shredded 375 mL
- 1/4 c. fresh parmesan cheese shredded 60 mL
Prepare pasta according to package directions.
Preheat oven to 375 F (190 C) and prepare a 9 x 13 inch (22 x 33 cm) baking pan.
In a large skillet, brown the meat, onion, garlic, pepper and mushrooms over medium heat. Cook until no pink remains and vegetables are tender. Drain away any fat if needed.
Then add the pasta sauce, salt, seasonings and tomatoes to the skillet and simmer five to 10 minutes uncovered. Mix in prepared spaghetti and parsley.
Spread into the baking pan, top with cheeses and bake 25-30 minutes or until hot and cheese is browned and bubbly. Cut into squares. Makes eight servings.
Swedish Apple Pie
I crave baked fruit this time of year. And apples are on the countertop. This is an easy way to get that traditional pie taste with less effort.
- 4 – 5 large apples, peeled, cored and sliced 4- 5
- 1 tbsp. sugar 15 mL
- 2 tsp. cinnamon 10 mL
- 1 c. flour 250 mL
- 3/4 c. sugar 175 mL
- 3/4 c. butter or margarine (I use butter) chopped into very small pieces or melted 175 mL
- 1 egg 1
- pinch of salt
Preheat the oven to 350 F (180 C).
Prepare the apples and place in a 9 inch (22 cm) pie pan (I prefer glass).
Place the apples on the bottom of the pan and sprinkle with cinnamon and first amount of sugar.
In a mixing bowl, combine the flour, second amount of sugar and butter, egg and salt until combined.
Pour over the apples, and spread the batter so that all the apples are covered. Bake for 45 minutes and enjoy.
Note: can add a handful of whole fresh/frozen cranberries to the prepared apples for some zing. Or substitute equal amounts other fruits such as peaches if desired. Makes one nine inch pie.
Source: adapted from www.justapinch.com
For the sweet and spiced extras…
The following two sweets I often make together since the combined recipes use one small can (398 mL) of pumpkin puree. I do not like leftovers as they tend to get lost in the back of the refrigerator so this is my small solution to cutting back on food waste.
Mini cinnamon sugar pumpkin muffins
Such a sweet treat to pop into your mouth.
- 1 3/4 c. flour (spoon & leveled)425 mL
- 1 1/2 tsp. baking powder 7 mL
- 1/2 tsp. salt 2 mL
- 1 tsp. ground cinnamon 5 mL
- 1 1/2 tsp. pumpkin pie spice*7 mL
- 1/4 c. unsalted butter, melted and slightly cooled 60 mL
- 1/2 c. packed light or dark brown sugar 125 mL
- 1 large egg 1
- 1 1/2 tsp. pure vanilla extract 7 mL
- 3/4 c. pumpkin puree (not pumpkin pie filling) 175 mL
- 1/2 c. milk or cream 125 mL
Cinnamon sugar coating
- 1/2 c. granulated sugar 125 mL
- 2 tsp. ground cinnamon 10 mL
- 1/4 c. unsalted butter, melted 60 mL
Preheat oven to 350F (180C). Prepare a mini muffin pan. Set aside.
In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice. In a medium bowl, stir the melted butter and brown sugar together. To the butter mix, add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar. Makes 20 to 24 mini muffins.
Cover and store mini muffins at room temperature for two to three days or in the refrigerator for up to one week.
Notes:
Freezing Instructions: Coated or plain mini pumpkin muffins freeze well for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave (if desired) before enjoying.
Pumpkin Pie Spice: You can find pumpkin pie spice in most grocery stores. If you do not have any, make your own by combining 1/2 tsp./ 2 mL of ground ginger and 1/4 tsp./1 mL each: ground nutmeg and ground cloves and 1 tsp./5 mL of cinnamon.
For 12-14 regular size muffins, prepare batter as instructed below and fill a 12-count muffin pan. For tall muffin tops, try my handy trick: bake for five minutes at 425°F (218°C), then keeping the muffins in the oven, reduce temperature to 350°F (177°C) and bake for an additional 16 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 20-21 minutes. Source: www.sallysbakingaddiction.com.
Pumpkin spice cookies
Cookies:
- 2 1/2 c. all-purpose flour 625 mL
- 2 tsp. ground cinnamon 10 mL
- 1 tsp. baking powder 5 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1/2 tsp. ground cloves 2 mL
- 1/2 tsp. salt 2 mL
- 1 1/2 c. sugar 375 mL
- 1/2 c. butter, softened 125 mL
- 1 c. canned pumpkin puree 250 mL
- 1 egg 1
- 1 tsp. vanilla extract 5 mL
Preheat the oven to 350 degrees F (180 degrees C). Prepare two cookie sheets.
In a mixing bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.
In another large mixing bowl, cream together sugar and butter in a mixing bowl until fluffy, about two minutes. Add pumpkin, egg and vanilla; beat until creamy.
Mix in flour mixture until combined. Drop by the tablespoon onto the cookie sheets.
Bake in the preheated oven until centers are set, about 15 to 20 minutes, switching racks halfway through. Cool.
Variations:
This cookie allows you to customize every time you make it. My favorites are:
- adding 1/2 c. /125 mL of chocolate chips, or chopped nuts or raisins to the mixed batter. I prefer dark chocolate chips for my cookie craving.
- making a glaze for these cookies by mixing 1 c./250 mL icing sugar, 1 1/2 tbsp./22 mL milk, 1/2 tbsp./7 mL melted butter and 1/2 tsp./2 mL of pure vanilla extract and drizzling over top of the cookies.
- mixing a rich frosting to spread over the cookies by 1/2 a brick (8 oz) of softened cream cheese, 1 1/2 tbsp. softened butter, 1/2 tsp./2 mL vanilla and one c./250 mL of icing sugar.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
