FALL FOODS

Recipes

• Apple Pound Cake
• Gingerbread Pumpkin Trifle
• Pilgrim Hats
• Tomato Pie

All Recipes (Recipe Card Format)

APPLE POUND CAKE

• 2 c. sugar
• 1 1/3 c. vegetable oil
• 3 eggs, beaten
• 3 c. all-purpose flour
• 1 t. baking soda
• 1 t. salt

• 1 t. cinnamon
• 1 c. flaked coconut
• 1 T. vanilla
• 1 c. pecans, chopped
• 3 c. apples, diced

In a large bowl, mix sugar, oil, and eggs. In a small bowl, mix flour, baking soda, salt, and cinnamon. Gradually add flour mixture to sugar/oil mixture. Stir in vanilla and coconut. Stir in pecans and apples. Pour into a greased and floured pan. Bake at 325º for 1 hour and 20 minutes.

GINGERBREAD PUMPKIN TRUFFLE

• 1 box gingerbread mix
• 4 3.4-oz. pkgs. instant butterscotch pudding
• 4 c. cold milk
• 1 can solid, packed pumpkin
• 1 t. cinnamon

• 1/4 t. ginger
• 1/4 t. nutmeg
• 1/4 t. allspice
• 12 oz. whipped topping

Bake gingerbread as directed on box and allow to cool. Mix pudding and milk together until smooth. Mix spices and pumpkin together and fold into pudding mixture. Layer trifle dish with crumbled gingerbread, pumpkin mixture, and whipped topping, alternating until it is full. Refrigerate until served.

PILGRIM HATS

• 3/4 c. chocolate
• 12 chocolate-striped cookies
• 12 large marshmallows
• powdered sugar
• water
• yellow food coloring
  

Melt chocolate. Turn all cookies upside down, so chocolate side is facing up. Dip marshmallows in chocolate and center one on top of each cookie. Allow to cool in the refrigerator for about 1 hour. For icing, mix together powdered sugar and water until stiff. Add yellow food coloring. When chocolate is hardened, use icing to make a rectangular pilgrim buckle on the front of each hat.

TOMATO PIE

• 1 double-crust pie shells
• 1 1/2 t. lemon juice
• 2 T. mayonnaise
• 1 1/2 c. cheddar cheese, shredded
• 4 cans diced tomatoes, drained
• 3-4 green onions, chopped

Prepare pie crust, placing extra crust aside. Mix lemon juice and mayonnaise, and spread on bottom of crust. Add half of cheese and pour in tomatoes. Sprinkle in onion and mix slightly with tomatoes. Sprinkle on remaining cheese and top with second crust. Seal edges, and prick crust. Bake at 375º for 30 minutes or until top crust is nicely browned.