I’ve turned away from canned pears for the most part because I can’t control the amount of sugar added and they are sort of ordinary tasting and, therefore, not worth the calories.  Cooking my own pears seemed a bit daunting, at first.  This recipe solves my problem.  Not only do the pears cook up beautifully, but the spice combination of cinnamon, cloves, and yes, black peppercorns create a wonderful tanginess to the syrup.  I’d say this is one that the grownups will enjoy as much as the kids.  If it’s a special occasion, how about a little dollop of ice cream, too!

2 cups water
2 cups sugar
12 peppercorns
1 cinnamon stick
2 whole cloves
3 pears, peeled

Pour the water into a large saucepan and place over low heat.  Stir in the sugar until dissolved.  Add the peppercorns, cinnamon stick and cloves.  Place the pears in the pan.  Place a piece of parchment paper over the pears and lay a plate on top of the pan.  This will keep the pears under the water so they will tender.  Cook over low heat 25 minutes or until the pears are fork tender.  Remove the pears and place on a plate.  Continue cooking the liquid another 20 minutes or until it becomes a syrup.  Strain the liquid to remove the peppercorns, cinnamon stick and cloves.  Cut the pears half lengthwise and remove the seeds and core.  Slice the pear halves in quarter.  Spoon the syrup over the cut pears.

Number of Servings: 6
Serving Size: 1/2 pear with syrup

Any glazed vegetable dish is a welcome sight on a Holiday table, but the old fashioned harvest vegetable combination is a real treat here.  The brilliant colors of the brussel sprouts and carrots make the dish beautiful, as well.  And, if you glaze vegetables with a touch of sugar, you are bound to get even your pickiest eater interested!

4 pearl onions, peeled and trimmed
4 Brussels sprouts, trimmed and halved
2 medium turnips, peeled and cut into quarters
2 small carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1 tablespoon unsalted butter
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Layer the onions, Brussels sprouts, turnips, carrots and parsnip in a single layer in a large saucepan.  Cover the vegetables halfway with warm water. Add the butter.  Sprinkle in the sugar, salt and pepper. Do not stir. Place the saucepan over high heat.  Bring to a rapid boil.  Turn the heat down to medium and let the vegetables cook 20 minutes or until the vegetables are fork tender and a glaze has formed.  If the water evaporates during cooking add more as needed.  Serve the vegetables warm as the glaze will harden upon sitting. 

When you add sour cream to cornmeal bread, the results are exceptionally moist and filling.  I like the added calcium, as well!  This bread is almost a meal in itself, but when used for sandwichs, it really becomes a satisfying meal indeed.  Also, try a nice big slice alongside a hearty soup for a real tummy warmer.

1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon baking powder
3 large eggs at room temperature
3/4 cup low-fat sour cream at room temperature
1/2 cup skim milk
1 stick unsalted butter, melted
Nonstick cooking spray

Place the flour, cornmeal, salt, brown sugar and baking powder in a sifter. Sift together into a large mixing bowl.  Add the eggs and sour cream.  Pour in the milk and butter.  Mix with a rubber spatula just enough to moisten the dry ingredients.  Heat the oven temperature to 400 degrees Fahrenheit.  Spray a baking pan with the non stick cooking spray.  Pour the batter into the prepared baking pan.  Bake 18 minutes or until a toothpick inserted in the center comes out clean. 

I’m a big fan of wild rice and always trying to find new ways to serve it.  There are countless Wild Rice Casserole recipes, but they seem to follow the same theme.  I like this total departure from the ordinary, with a nod to tradition with the carrot, celery, and onion, but then it does an about-turn by adding apples, cranberries, and walnuts to become this wonderful, colorful, and flavorful side dish.  It will soon become one of your Harvest Time favorites.

1 cup wild rice
1/2 onion, quartered
1 carrot, peeled and quartered
1 stalk celery, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 teaspoons red wine vinegar
4 teaspoons shallots, chopped fine
2 1/2 tablespoons dried cranberries
2 apples, peeled, cored and diced small
2 1/2 tablespoons chopped walnuts, toasted
2 teaspoons parsley
4 teaspoons scallions, chopped fine

Place the rice in a large saucepan.  Add the onion, carrots and celery. Sprinkle in the salt and pepper. Cover completely with water (following directions on your package of wild rice).  Place the saucepan over high heat and bring the water to a rapid boil.  Once boiling reduce the heat to medium low and cook 45 minutes or until the rice and vegetables are tender and the rice is nice and fluffy.  Drain the water from the rice.  Place the rice and vegetables in a large bowl.  Pour in the olive oil and wine.  Add the shallots, cranberries, apples and walnuts.  Sprinkle with the parsley and scallions.  Toss to incorporate the ingredients together well.  Serve warm.
 

Sipping a hot mug of Apple Cider brings back many memories for me.  The tart apple cider combined with the sweetness of the orange and all those great spices does more than just warm your belly.  It warms the heart, as well.  If you haven’t already introduced your family to Spiced Apple Cider, now is the time to do so. This is a Holiday Tradition in the making!

6 cups apple cider
3 whole allspice berries
3 whole cloves
3 cinnamon sticks
1 navel orange, peeled and quartered
1 navel orange, unpeeled, sliced for garnish

Pour the cider in a saucepan over medium heat.  Add the berries, cloves and cinnamon sticks.  Stir to combine the ingredients.  Add the quartered orange.  Bring the mixture to a quick boil then reduce the heat to low.  Cook 7 or 8 minutes.  Carefully pour the cider through a strainer or colander being sure the berries, cloves, cinnamon sticks and oranges are removed.  Pour the cider into the warm mugs and garnish with orange slices. 

Number of Servings: 6
Serving Size: 1 mug

I’ve tried a lot of pumpkin muffins and this is one of my favorites.  Raisins are a must in my muffins, but what sells this recipe to me is the great, spicey flavor combination.  Cinnamon and ginger are a match made in muffin Heaven! 

4 eggs
1 C plain yogurt
3 C pumpkin puree
1 C light brown sugar, firmly packed
1/2 C sugar
16 TBSP unsalted butter, melted
4 C all-purpose flour
2 TBPS baking powder
1 tsp. baking soda
1 tsp. salt
3 TBSP cinnamon
3 TBSP ginger
1 1/2C golden raisins

Break the eggs into a large mixing bowl.
Add the yogurt, pumpkin, brown sugar, regular sugar and butter to the eggs.
Whisk until completely combined.
In a separate bowl sift together the flour, baking powderand the soda.
Sift in the salt, cinnamon and ginger.
Toss the dry ingredients to insure it is combined.
Slowly add the dry ingredients to the pumpkin mixture.
Mix just until the dry ingredients has been moistened through.
Gently fold in the raisins. 
Set the oven heat to 350 degrees.
Place paper muffin cups into a muffin tin.
Fill each up 2/3 full of the batter.
Bake 30 minutes or until a toothpick inserted in the center muffins comes out clean.

24 Servings

These muffins not only taste great with pumpkin puree but with apple or pear puree too.  If you have extra batter it may be stored in an airtight container in the refrigerator for up to 1 week.

Strawberry Jam is fine in the summertime for breakfast, but when the morning air is crisp, and the Fall leaves are bright red and orange, a harvest flavor is a welcome change to my family meals.  Even breakfast time takes on an Autumn feeling with this pumpkin and apricot spread.  Try it on a nice warm pumpkin muffin for a real treat.

1 (5 lb.) pumpkin
1 C dried apricots, chopped fine
2 lbs. sugar

Cut the pumpkin into quarters using a very sharp knife.
Remove the seeds with a large spoon.
Use a spoon and remove the pumpkin meat.
Place the meat into a large mixing bowl.
Add the sugar and toss to cover the meat.
Cover and allow standing at least 4 hours or overnight.
Add the chopped apricots and stir to combine.
Place the mixture into a large saucepan over low heat.
Cook 1 1/2 hour, stirring often, until the pumpkin is tender and becomes a clear color.
Remove from the heat and allow the spread to cool to about room temperature.
Place the spread in a jar, seal tightly and place in the refrigerator for up to 2 weeks.

12 Servings

This spread is great on toast, bagels and even used in place of syrup on pancakes.  For a tart taste add 4 thinly sliced pieces of lemon to mixture while cooking.

Molasses is a rather nostalgic food, don’t you think?  It’s not used in a lot of recipes these days, and more’s the pity.  Considering the nutritional value, not to mention the flavor, molasses should be in every household’s pantry.  The combination of the tangy molasses, the sweet cinnamon, and ginger gives this pudding a real “down home” feel. 

4 eggs
2 C pumpkin puree
1/2 C light molasses
1 C milk
1 tsp. cinnamon
1/2 tsp. ginger

Place the oven temperature on 350 degrees and allow the oven to heat while preparing the pudding.
Spray a square glass baking dish with a non stick cooking spray.
Break the eggs into a mixing bowl.
Whip with a fork until light and fluffy.
Stir the pumpkin puree in with beaten eggs making sure they are combined well.
Pour in the molasses and then the milk.
Continue stirring until completely mixed together.
Sprinkle in the cinnamon and ginger and mix until just combined through.
Place the pudding in the prepared baking dish.
Bake 55 minutes or until firm.

6 Servings

This pudding is great right out of the oven or it can be covered and placed in the refrigerator to cool before serving.  Sprinkle a little nutmeg over the top before serving.

I can’t remember the last time I thought about gingersnap cookies.  My Grandma always had them in her house, and now I have an excuse to go out and buy some, too.  This pumpkin pie is a fun, cool, and crunchy change from your ordinary pie.  It’s simple to make, so the next time you make it, the whole family can invade the kitchen and help out.

1 1/2 C half and half cream, very cold
1 C pumpkin puree
1/2 (4 oz.) container whipped topping
1 C pecan pieces
1 C gingersnaps, coarsely crushed
1 1/2 TBSP pumpkin pie spice
1 prepared graham cracker crust
Pour the half and half into a large mixing bowl.
Add the pumpkin puree and whisk together for 1 minute.
Allow the mixture to stand uninterrupted for 5 minutes.
Fold in the whipped topping with a rubber spatula.
Add in the pecans and gingersnaps and blend until all ingredients are incorporated together.
Sprinkle in the pie spice and mix well to incorporate.
Pour them mixture into the graham cracker crust.
Place the pie in the freezer for one hour until firm.
Allow the pie to set 10 minutes at room temperature before cutting.

8 Servings

The pie needs to soften slightly before cutting but be carefully that you don’t leave it out too long or it will become mushy.  Store any leftover in the refrigerator.

If your Autumn weather is not as crisp as some areas of the world, you’ll appreciate a little chilly pumpkin pie for dessert.  Made with ice cream, this gelatin pie is a sweet surprise when your family is expecting a traditional pumpkin pie.  I have a feeling your family is going to add this pie to their list of “new” traditional favorites.

1/2 C brown sugar
4 tsp. unflavored gelatin
1 TBSP instant coffee
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C boiling water
1 pt. vanilla ice cream
1 C pumpkin puree
1 9 in graham cracker crust

Place the brown sugar into a mixing bowl. 
Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.
Toss carefully to combine.
Very carefully pour the boiling water over the top.
Stir until completely dissolved being sure to stir from the bottom up.
Add the ice cream one spoonful at a time stirring after each addition.
Fold in the pumpkin puree until completely mixed in.
Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.
Place the mixture into the graham cracker crust.
Cover and refrigerate two hours or until firm.

8 Servings

This is a different twist on an old favorite.  You can use 1 tsp. of “pumpkin pie spice” instead of the individual spices to save time and money.