I love this season of the year. It probably is my favorite, and I especially enjoy going to the local orchards. The crisp, tangy apples are my preference to munch on, but I also purchase some “softer” ones to bake with.
A couple weeks ago when my mom and I were heading toward Red Wing, we stopped at the Welsh Family Orchard nestled in between Lake Crystal and Mankato on highway 60. They make fresh apple cider donuts every morning which are irresistible! They have a large bakery within their doors, and pies, jams, jellies, syrups, etc are all available besides the varieties of apples. Just like the orchards here in SW Minnesota, they also give you samples of their bounty and explain about the apples and their origin. My mom was delighted with the large table of samples of baked goods and tasty dips for crackers. Some hot coffee to go and she was set!
Along with apples, pumpkins tempt my taste buds. Whether you choose to harvest your own or get it from a can, the pies or desserts come out of the oven smelling delicious. I think pumpkin is just soothing and comforting to eat! I am amazed at how many hot drinks are even available now flavored with this fruit. My daughter-in-law, Krista, shared some of their Plaid Moose pumpkin goodies with me just recently…YUM!
I’d like to share two recipes that I just tasted lately and found delicious….both from friends who served these for gatherings.
Caramel Apple Burritos
(Ready in 15 minutes or less)
3 large, tart apples, peeled and sliced
10 Hershey caramels
5 flour tortillas ( 8 inches), warmed
Place apples in a saucepan – cover and cook over medium heat for 3-4 minutes until tender. Reduce heat and add caramels.
Cook and stir until caramels are melted. Spoon apple mixture off center on each tortilla. Fold sides and ends over filling and roll up.
( I’m going to try these with the grandkids when they come to visit next time. I think they will enjoy cooking AND eating!)
Pumpkin Dessert
One 15 oz. can of pumpkin
One 12 oz. can evaporated milk
4 large eggs
1/2 cup brown sugar
1/2 cup white sugar
2 tsp. vanilla
1 Tlbs. pumpkin pie spice
1 tsp. salt
Mix altogether well and put in a greased 9 x 13 pan. ( The batter will resemble pumpkin pie.)
LAYER the following ingredients on top of the pumpkin mixture and bake at 350 degrees for an hour or until an inserted knife comes out clean.
One-half box of yellow or spice cake mix. (Maybe a Jiffy cake mix would work??)
1 cup chopped pecans
1 cup unsalted butter, melted…drizzle this over the top.
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