Easy fall recipes. Using veggies and fruits. Quick and easy to make.

Autumn Recipes

Now that summer is heading towards it's end. It is becoming a lot cooler outside. Time to start thinking warmth once more.

Summer cook outs are now ending. Cold foods are no longer appetizing as they were in the heat. We now turn our cooking style to cooler weather foods such as roasts or stews. Autumn veggies are now present like apples and pumpkins. Here are a few simple recipes to get you started this fall.

Apple Pancakes

Serves about 4

2/3 cups flour

2 teaspoons sugar

1/4 teaspoon salt

4 large eggs, beaten

1/2 cup milk

2 cups of apples cut into 1/4-inch slices

3/4 cups butter

2 tablespoons sugar

1/4 teaspoon cinnamon

Sift together the flour, 2 teaspoons sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Sautee apples in 1/4 cup of butter until tender. Mix 2 tablespoons sugar and the cinnamon together; toss with apples. Melt 2 tablespoons butter in a 6-inch diameter, deep fry-pan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.

Easy Vegetable Beef Soup

Serves about 8

* 1 pound ground beef

* 2 quarts water

* 1 (14.5 ounce) can diced tomatoes

* 1 onion, chopped

* 4 potatoes, peeled and cubed

* 1 (16 ounce) package frozen mixed vegetables

* 8 cubes beef bouillon, crumbled

* 1/2 teaspoon ground black pepper

DIRECTIONS

1. In a large pot over medium heat, cook beef until brown; drain.

2. In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.

Classic Baked Acorn Squash

Serves 2 - 4

1 Acorn squash

1 Tbsp Butter

2 Tbsp Brown Sugar

2 teaspoons Maple Syrup

Dash of Salt

1 Preheat oven to 400°F.

2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.