The cooler weather and beautiful colors make this my favorite season of the year.
When I think of fall, I think of
You'll see these flavors and more in this blog.
Apple Cider Biscuits
By: Taste of Home's Fast Family Favorites
We really enjoyed these. They aren't overly sweet, just slightly. The cinnamon is a nice touch. They are tender, flaky, and delicious.
I had high hopes for this, but it was just okay. I followed the recipe, but the sauce never thickened up. It simmered for a good 30 minutes, but was still pretty thin. The sauce tasted mainly of wine. The rosemary flavor just
Chunky Pumpkin Chili
By: Inspired by Home Cooks
I'll admit, I was pretty skeptical of this recipe. Like so many people, I associate pumpkin with sweet desserts. Though in the back of my mind, I am fully aware that it is
used in many savory recipes, I've never really gone there - until now. This was delicious. The pumpkin flavor is not overwhelming, but it's there, in the background, along with the pumpkin pie spice. The only change I made was out of necessity - I didn't
have quite enough tomato juice, so I used a little tomato sauce and water to round it out. I'll definitely be making this one again!
By: Annette Clark
I had high hopes for this recipe, but it didn't pan out for me. It seems several other reviewers made the mistake of omitting the whipped topping from this recipe and using it for a garnish. I think they were on to something.
I followed the recipe. I have a LOT of experience in the kitchen, but followed this recipe any way so I could accurately review it. There is definitely too much filling for a standard graham cracker pie crust. (This might work well in the new larger ones I
bought after making this. Too late. But the recipe just states "graham cracker crust".) This does lack some flavor. The amound of whipped topping dilutes the pumpkin and spice flavors. My pie was allowed to chill for about 5 hours before cutting, but was still
too soft. I think this would work better if the milk and topping were both cut by 1/2 cup and pumpkin spice pudding replaced the vanilla. THEN you'd have a pie that has pumpkin flavor and doesn't fall apart when cut. But then it wouldn't be the same recipe
Banana Apple Bread
I was really between three and four stars with this recipe. The finished bread is delicious, but there are a number of flaws with the recipe. The baker is instructed to combine the wet ingredients
in one bowl and the dry ingredients in another bowl, but is never told to mix the two together. The loaf pans called for (7x3 inches) are too small. I used 8x4 inch pans and they nearly overflowed. The baking time, as others have noted, is off and the temperature
is too low. Like others, I increased both time and temperature. The foil simply stuck to the top of the loaves and tried to take the banana slices with it when removed. Even after baking for what seemed like an eternity AND passing the toothpick test, the
bread was gooey on the bottom after cooling and cutting. But it tasted great.
Banana Bran Zucchini Bread
This is tasty and moist. It does have a different texture (from the bran). The pumpkin flavor isn't really noticable, but the banana really comes through. This is more of a cake than a bread since it isn't baked in a loaf pan.
Min required less baking time than stated - about 45 minutes.
Thanks for dropping by!!