Fall Harvest Recipes

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It is fall which means cooler weather and fun outdoorsy activities. However, for me this time of the year means great recipes with delicious flavors and fragrant fall smells. Today I am going to share 3 of my favorite fall recipes that you can make and share with your family and neighbors.

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The first is an amazing Peach Pie recipe. I use fresh Utah peaches which are so fragrant and sweet this pie won’t last long before it is gobbled all up.

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-6 cups pealed fresh peaches, sliced (use peaches that are ripe but not squishy)
-1/2 cup flour
-2 Tbls lemon juice
-1 cup sugar
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/4 tsp salt
-2 Tbls butter
-1 egg beaten
-2 pie crusts (homemade is best)

1. Put all the peaches in a bowl and pour lemon juice over the top. Mix together flour, sugar, cinnamon, nutmeg, and salt. Pour over the peaches and mix all together until peaches are totally covered.
2. Roll out the pie crust and place it in the 9″ pie plate. Pour peaches unto pie crust and dab with the butter. Cover the pie with the other crust (lattice or full crust, just make sure to poke some holes for the steam to escape.) Brush the pie crust with egg for a shiny top.
3. Bake at 450 degrees for 10 min, then reduce heat to 350 degrees and bake another 35 min (you will know it is done when the crust is golden and the filling bubbles through the vents.)

Serve with cool ice cream.

Next yummy Pumpkin Bread with Pumpkin Cream Cheese Spread. I love to give this to my neighbors.

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-2 cups pumpkin (not pumpkin pie mix)

-4 eggs

-1 cup oil

-3 cups sugar

-3 1/3 cups flour

-3 tsp cinnamon

-3 tsp nutmeg

-2 tsp baking soda

-2 tsp salt

Beat together pumpkin, eggs, oil, and sugar. In another bowl mix together dry ingredients. With an electric mixer, mix together the dry ingredients with the wet ingredients. Pour the batter into 3 greased loaf pans. Bake at 350 degrees for 1 hour in the middle of the rack.

Pumpkin Cream Cheese Spread

-2 Tbls pumpkin

-8 oz cream cheese

-2 cups powdered sugar

-1 tsp vanilla

 

Cream all ingredients together and chill.

 

Finally I wanted to share my favorite salsa recipe. I love this recipe because it uses vegetables from my garden and my kids eat it like crazy, even with all the veggies in it 😉  

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Zucchini Salsa

 

-15 cups peeled, shredded zucchini

-6 onions, shredded

-3 green bell peppers, chopped

-3 red bell peppers, chopped

-1/2 cup kosher salt

-1 1/2 Tbls dry mustard

-1 1/2 Tbls cumin

-1 1/2 Tbls garlic powder

-1 Tbls chili powder

-1 1/2 Tbls liquid smoke

-3 cups white vinegar

-1 1/2 cups brown sugar

-1 cup cilantro, chopped

-8 jalapeno peppers, diced

-1 1/2 tsp black pepper

-10 cups chopped ripe tomatoes, remove the skins

-2 Tbls cornstarch

-18 oz tomato paste

Day 1: combine first 5 ingredients and let sit in the refrigerator overnight.

Day 2: Rinse and drain well the veggie mixture. Combine with all the other ingredients in a large sauce pan. Bring to a boil, then reduce and let simmer for 15 minutes. Pour the mixture into hot, sterilized jars. Seal the jars and place in a hot water bath for 15 minute to process. Pull out of hot water bath and listen for the pop to ensure the jars are sealed. (If you don’t want to do the water bath you can eat the salsa straight for up to 14 days in the refrigerator.)

What is your favorite fall recipe?

 

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This post is sponsored by:

bike-land-150x150The Brett Saks Foundation, a 501(c)(3) nonprofit, hopes  to make our Arizona communities safer for bicyclists by teaching adults and children about road safety and mutual respect between drivers and cyclists in fun and engaging ways. We are “Shifting Gears to Saves Lives,” as more than 600 cyclists are lost each year to car-bike accidents. Learn more at gearupaz.org.

 

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