By LYDIA BOLEN
I love fall. It marks the end to the blazing summer here in Mississippi. Fall can be refreshing and can energize us as we are reminded of another season approaching.
Color is all around us. The bright oranges, vibrant reds, and golden yellows—they heighten our senses.
The leaves changing colors and the temperatures cooling down inspire me to search and prepare new fall recipes, as well as enjoying my trusty favorites.
My October baking will definitely include a cinnamon apple cake—full of flavor, plus a good use for pretty apples. This cake makes a nice gift.
Roasting vegetables for dinner is a great way to incorporate a healthy side for any meal.
Boiling peanuts at our house is a tradition that all generations of my family have enjoyed, especially on a football weekend. The aroma of peanuts on the stove reminds me of happy times with my parents and grandparents. This fun snack recipe is a “keeper” to hand down to future generations.
Enjoy your fall baking and roasting!!!
CINNAMON APPLE CAKE
- 1 3/4 cups sugar, divided
- 1/2 cup unsalted butter (one stick), softened
- 1 teaspoon vanilla extract
- 2 eggs, large
- 6 ounces cream cheese, softened
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups Rome apples, peeled and chopped
- Cooking spray (I like Baker’s Joy)
Preheat oven to 350 degrees.
Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed on mixer until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon sugar mixture and apples in a bowl, and then stir apple mixture into batter. Pour batter into an 8-inch or 9-inch springform pan coated with cooking spray. Sprinkle batter with remaining cinnamon sugar mixture.
Bake at 350 degrees for 1 hour and 15 minutes or until cake pulls away from the pan. Cool cake completely on a wire rack.
Yields: 12 servings
- 1 large red onion, cut into large chunks
- 4 large carrots, chopped thickly (leave the skins on)
- 1 pound red potatoes, chopped thickly (leave the skins on)
- 2 tablespoons olive oil
- 1 tablespoon rosemary
- 1 tablespoon basil
- 1 tablespoon crushed red pepper (or adjust according to taste)
- 2 cloves garlic, minced
Preheat oven to 400 degrees.
Place all vegetables, oil, and seasonings into a bowl and combine.
Line a cookie sheet with foil. Place vegetables on the cookie sheet and roast for about 30 minutes.
Servings: 4 (Any combination of colorful fall vegetables can be substituted.)
CAJUN BOILED PEANUTS
- 3 pounds of raw “green” peanuts
- 1/3 cup kosher salt
- Water (enough to cover the peanuts plus 2 inches more)
- 1 package Louisiana shrimp and crab boil mix
Thoroughly rinse raw unshelled peanuts in cold water.
Place water, salt, seasoning packet, and peanuts in a large stockpot. Bring to a low boil. Cover and maintain the low boil for 2 and 1/2 hours. At this point, check for taste and tenderness.
Remove stockpot from heat. Let peanuts soak for about 10 to 15 minutes.
Drain peanuts and refrigerate.
Remember to make memories through the kitchen— “the heartbeat of the home.” E-mail me at firstname.lastname@example.org for any questions.
“My food,” said Jesus, is to do the will of Him that sent me, and to finish His work,” (John 4:34).