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Fall Recipes

What are some of your favorite fall recipes?

I love anything with pumpkin!!! I also enjoy sweet potatoes (yams), and cornbread dressing.

Answer Question
 
akmccarty

Asked by akmccarty at 2:52 PM on Oct. 13, 2010 in Food & Drink

Level 9 (330 Credits)
Answers (5)
  • Apple crisp made with oats.
    elizabr

    Answer by elizabr at 2:58 PM on Oct. 13, 2010

  • Here are a whole bunch I have seen sround here this year


    The Food Booth



    Liansmommie

    Answer by Liansmommie at 3:01 PM on Oct. 13, 2010

  • My favorite cornbread dressing:

    Ingredients

    For the corn bread:
    1/2 cup vegetable oil
    2 cups stone-ground cornmeal
    2 cups all-purpose flour
    2 tablespoons baking powder
    4 teaspoons sugar
    Salt, to taste (about 1 teaspoon)
    2 eggs, lightly beaten
    2 cups whole milk

    For the dressing:
    3 cups chopped onion
    1 cup (16 tablespoons) unsalted butter
    1 tablespoon olive oil
    1/2 to 1 cup fresh sage, chopped or 2 tbsp dried rubbed sage
    Salt and freshly ground black pepper, to taste (about 1 1/2 teaspoons salt and 1/2 teaspoon pepper)
    3 cups turkey stock (or chicken stock)

    To make the corn bread:
    Heat oven to 450 F. Pour oil into 13-by-9-by-2-inch metal baking pan. Heat oil in oven until very hot, 5 minutes.
    In large bowl, mix cornmeal, flour, baking powder, sugar and salt. Stir in eggs and milk. Carefully pour hot oil into cornmeal mixture; mix. Pour into h
    AprilDJC

    Answer by AprilDJC at 3:06 PM on Oct. 13, 2010

  • Carefully pour hot oil into cornmeal mixture; mix. Pour into heated pan.
    Bake at 450 F 20 to 25 minutes, until golden. Let stand 10 minutes; crumble.



    Directions

    To make the dressing:

    Reduce oven to 350 F.

    In large skillet, saute onion in 12 tablespoons butter and the olive oil until vegetables are softened, about 7 minutes.

    In bowl, mix onion mixture, sage, salt, pepper and corn bread. Spoon into a 13-by-9-by-2-inch glass baking dish. Melt remaining butter, drizzle over top, with stock. Cover with foil.

    Bake at 350 F for 20 minutes. Remove foil; bake 10 minutes, until browned.
    AprilDJC

    Answer by AprilDJC at 3:06 PM on Oct. 13, 2010

  • butternut squash stuffing with wild rice
    kjbennett26

    Answer by kjbennett26 at 3:13 PM on Oct. 13, 2010

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