I wrote and posted this last October, and it's hard to believe it has almost been a year since I started blogging. Since my flowers are fast fading and I find myself in the mood for an early fall, I thought I'd get out some of my fall recipes. Nothing says autumn to me like fruity butters, warm scones and spicy scents. Enjoy!
Sweet, spicy and fruity autumn butters add country charm to company dinners or brunches. They are also the perfect hostess gift when presented with a loaf of fresh homemade bread. These butters are wonderful on your toast or afternoon scones. Add the following recipes to your list of autumn traditions!
Honey Pumpkin Butter
Ingredients:
2 cups pumpkin puree
1/2 cup honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt -- optional
Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick. When thick enough ladle into jars and refrigerate. Makes 1 1/2 cups.
Easy Autumn Butter
Ingredients:
1/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/4 cup whipping cream
1 cup softened butter
Beat the brown sugar, pumpkin-pie spice whipping into the softened butter. Keep refrigerated.
Ginger Apple Butter
Ingredients:
4 pounds McIntosh apples, peeled, cored, cut into 1" chunks
1 1/2 cups apple cider
1/2 cup packed light brown sugar
1 tablespoon lemon juice
2 tablespoons crystallized ginger, minced
Bring the apples, cider, brown sugar and lemon juice to a boil in a saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, about 10 minutes. Purée in food processor or blender in batches with the minced ginger. Return to pan.
Partially cover apple butter and simmer over medium heat until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Cool completely. Makes 2 1/2 cups. Transfer to covered containers and store in refrigerator for up to one week for best freshness.
Pumpkin-Apple Butter
Ingredients:
1/2 cup golden raisins
3/4 cup apple juice or cider
2 cups pureed pumpkin or other winter squash
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
3/4 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup natural apple sauce
1/4 cup agave nectar (or other liquid sweetener such as maple syrup)
1/4 cup sugar (or other sweetener to taste)
pinch salt (optional)
Put the raisins in a medium-sized saucepan, and pour the apple juice over them. Heat on low until raisins plump up, adding water if they get dry. When they are plump, puree the raisins in the juice. (You may need to add a little water.) Blend in the pumpkin.
Return the pureed raisins to the pan and add all remaining ingredients. Cook over low heat, stirring occasionally, for about an hour. Makes about 3 cups.
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