Harvest Recipe Exchange!

[maenad nuri]

Blame Tea, she keeps giving me ideas for new things to make.

Here's a space for everyone to share a favorite recipe, with emphasis on harvest/autumn/fall type foods.

My favorite breakfast: Seminary Muffins  

[MercyWild]

This is something I have been making a lot of this year:

Harvest Zucchini Bread
• 3 eggs
• 1 cup vegetable oil
• 1 ¼ cups white sugar
• ¾ cup brown sugar
• About 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon of ginger
• ½ teaspoon of all spice
• ½ teaspoon nutmeg
• Pinch of cardamom
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon salt
• ½ cup golden raisins, dried cherries or dried apple
• ½ cup walnuts
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch loaf pans, then set them aside.
2. In a large bowl, beat eggs until light and frothy.
3. Mix in oil and sugar.
4. Stir in zucchini and vanilla.
5. Combine flour, cinnamon, soda, baking powder, and salt
6. Stir dry mix into the egg mixture.
7. Once batter is mixed toughly stir in nuts and fruits
8. Divide batter into prepared pans.
9. Bake for 60 to 70 minutes, or until done
9. Allow to cool on a rack for 3-5minutes before attempting to remove them from the pan

This is a favorite side dish for fall around my house, the recipe came from a magazine

Potatoes & Apples

1 ½ cups orange juice concentrate
¼ cup white wine
¼ cup olive oil
3 cloves of garlic (peeled and minced)
1 teaspoon ground ginger
½ teaspoon salt
3 lbs. of red potatoes, thinly sliced
1 ½ lbs. apples, cut into ½” cubes (I usually use honey crisp or gala apples)
2 cups pine nuts
2 cups dried currants
1. Preheat oven to 375 (F)
2. Whisk together the orange juice, wine, oil, garlic, ginger, and salt then set aside
3. Spread half the potatoes, apples, pine nuts and currants in the baking dish. Pour the above sauce mixture evenly over the layers. Repeat until all ingredients are used up.
4. Make a slightly dome shaped cover with foil and bake for 30 minutes then remove foil and stir dish. Leaving the dish uncovered bake for another 30-45 minutes or until potatoes are tender.