June 23, 2017
Cloudy
Cloudy
80°F
 
FEATURED ADVERTISERS: Botto’s Italian Market * Crossbridge Community Church Vacation Bible School * DiPaolo’s Restaurant * Dr. Clairvil * Friends Village * Garden of Eden Flower Shop * Grand Chiropractic Center * Innovative Orthodontics/Center for Pediatric Dental Health * Kennedy/Rothman Institute * Liquor Mart * Logan Democrats Marcellus * Logan Democrats Morris * Logan Twp. School District * Matteo Kitchens * Maugeri Farms * Mid-Atlantic Arabian Horse Association * Performance Food Service * Salem Medical Group * Sharptown North Vacation Bible School * Spartan Planning Agency * Swedesboro Activities * Swedesboro Food Truck Thursdays * Swedesboro Harry Potter Festival * Toddlers N Tots * Tri-County Pest * Village Eye Center * Watch Me Learn Pre-school/Day Care * Zimmerman, Brian – Allstate
The most widely read newspaper in "The New Town Press" area ~ Over 15,500 copies mailed monthly for residents and businesses in Swedesboro, Woolwich Twp., Logan Township, East Greenwich Twp., Mullica Hill, Auburn, South Harrison Twp. areas.

The best part of fall? Apples and pumpkins!

October 6, 2016 12:01 am0 commentsViews: 4

by Jean Redstone

There’s no getting around the notion that autumn and apples are the best part of cool weather. But shouldn’t we add that other seasonal fruit that figures so largely in our fall wonderment – the pumpkin?

Every farm market chef knows the pumpkin for a versatile, sweet or savory gift from the fields. But too often we in the kitchen neglect the virtues of the pumpkin once we get it home for carving.

Now, carving a Halloween pumpkin for scares or home décor is a tradition not to be ignored. On the other hand, have you cooked and eaten a fresh pumpkin lately? It takes a little work, yes, but you’re carving anyway and the fresh, unique taste is worth the cooking effort.

Here’s a recipe for fresh apples easy to make and a sure complement to the autumn table. Plus there are recipes for fresh pumpkin dishes combined with apples – it’s the best of both and will be hits at any holiday affair.

cooking skillet apple biscuits webSKILLET APPLE BISCUITS

Easy cleanup; great for fall mornings, brunch or dessert

3 medium Granny Smith or other tart apples, peeled and diced large sized
1 tsp lemon juice
3 Tbsp butter
¼ C heavy cream
1 Tbsp flour
½ C light brown sugar plus 2 Tbsp reserved
1 tsp cinnamon
¼ tsp salt
12 large canned biscuits (not the flaky layer kind)
Glaze
⅔ C powdered sugar
¼ C heavy cream

Preheat oven to 350° Grease a 10″ cast iron skillet with butter and set aside. Put diced apples into a medium sauce pan and sprinkle with lemon juice, stirring to coat. Add in 3 Tbsp butter and heavy cream. Also set aside. In a bowl whisk together flour, ½ C light brown sugar, cinnamon and ¼ tsp salt. Add this to apples and stir to coat.

Heat mixture over medium low heat until apples soften and a thick sauce is created, stirring frequently, about 7 minutes. Remove from heat.

Place biscuits in pan, completely covering the bottom and overlapping slightly, if need be. Pour apple mixture evenly over the top of biscuits and sprinkle with reserved 2 Tbsp pf light brown sugar. Bake for 30-35 minutes until biscuits are golden brown.
Glaze

Mix powdered sugar and heavy cream in a small bowl until smooth and drizzle on top of biscuits.
Serve warm. Makes 12 biscuits

PUMPKIN PUREE

Puree is used in place of canned pumpkin

Preheat oven to 325 degrees F (165 degrees C). Wash pumpkin under running water to remove any soil or twigs. Cut the pumpkin in half from stem to base. Remove seeds and pulp. If you like, keep the seeds, washed, to roast for snacks.

Cover each half with foil. Bake in the preheated oven, foil side up, 1 hour, or until tender.

Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Drain puree in a sieve or mesh basket. (Collect the juice and use for smoothies or soup stock.)

To Freeze:

Once the puree has cooled entirely, place in freezer containers or ice cube trays. Leave room at the top (headspace). Label, date and freeze the puree for future use.

PUMPKIN DIP

Also makes a yummy topping for ice cream or pudding

1 C pumpkin puree, well-drained

1/2 C sour cream

1/4 C packed brown sugar

1/2 tsp cinnamon

1/2 tsp allspice

1 C whipped cream

chopped pecans (optional)

Combine pumpkin, sour cream, brown sugar and cinnamon in a large serving bowl. Whisk in the whipped cream until well combined. Top with chopped pecans. Serve with apple slices, cinnamon pita chips, vanilla wafers, other fresh fruit or graham crackers.

cooking pumpkin apple oatmeal web PUMPKIN, APPLE, AND CRANBERRY OATMEAL

Just 7 minutes to breakfast or snack

2 C milk of choice, or water
1 C rolled oats

4 pitted, chopped dates
1 apple
1/3 C well-drained pumpkin puree
1/2 tsp vanilla or almond extract
1/2 tsp ground cinnamon
pinch nutmeg
pinch ginger
pinch allspice
pinch of salt
handful of dried cranberries or craisins or raisins or some of each

Bring milk or water to a boil. Add oats, and reduce heat to medium. Add dates, if using, and diced apple into oatmeal immediately. Once more of the liquid has absorbed, add pumpkin puree, vanilla or almond extract, cinnamon, nutmeg, ginger, and salt. Stir.

When you’re happy with the consistency of the oatmeal, stir in half of the cranberries, and then transfer to a bowl. Add a splash of milk or water, the remaining cranberries, and any other additional toppings (shredded coconut, nuts, chocolate chips, etc.). Makes two hot and hearty servings.

Leave a Reply


To leave a comment, let us know you are human by finishing this math problem. *