Recipe(tried): Light Fall Menu.... Smokey Butternut Squash Soup, Carolina Apple Cake with Brown Sugar Glaze

Hi Everyone!

Just got back on Saturday from spending two wonderfully rustic weeks up at the cabin...made lots of goodies and gathered ideas for the coming holiday season! I want to share all the recipes with you from up there... The color on the leaves were just turning last week so we were leaving a beautiful landscape of crimson, golds, greens and russet! As much as I love it up there, there's no place like home!

On the way home, we stopped and bought pecans for the coming year, so I am ready for the holidays. I brought home a bushel of apples to give away, to enjoy and to make Apple Butter with! I can't wait to get back here with you all and share ideas and recipes...I just love Fall and Winter!! These two seasons have the best foods in my opinion...all the parties, get-togethers, dinners, and delicious menus!!

Here are two recipes that I tried while up there, they are just yummy, especially the cake! I brought the cake as a gift to friends who invited us to lunch and it was a hit! I am making this again today, it is perfect for Fall!! The aromas from these two dishes are simply the best!!

Happy Fall Y'All!!! Gina

Smokey Butternut Squash Soup
serves 8

4 slices bacon
3 lbs. butternut squash
3 T. butter
2 large onions, coarsely chopped
2 carrots, halved lengthwise and thinly sliced
2 garlic cloves, crushed
3/4 t. salt
1/4 t. black pepper
1/2 t. nutmeg
1/2 t. ground coriander
4 c. chicken broth

Fry bacon til crisp. Drain and set aside. Prepare squash by getting seeds out, peel it and cut into chunks about 1 inch thick. Melt butter in pot, add onions, carrots, garlic and 1/4 t. salt. Cook til onions are tender. Add squash and chicken broth and simmer gently partially covered. Stir often and cook for 20 minutes until squash is tender. Add the rest of the seasonings. Puree in batches. Ladle into bowls, garnish with crumbled bacon bits.

Serve this soup with crusty warm bread alongside butter and jam.

Carolina Apple Cake
serves 16

1 1/2 c. oil
2 c. sugar
4 eggs, beaten
3 c. all-purp. flour
1 t. baking soda
1 t. salt
1 1/2 t. cinnamon
1 t. nutmeg
1/2 t. cloves
2 t. vanilla extract
3 c. chopped peeled apples ( used Rome)
1 c. chopped pecans
Brown Sugar Glaze

Beat oil, sugar and eggs in bowl until thick and lemon-colored. Sift flour, soda, salt and spices. Add to egg mixyure, mixing well. Add vanilla, appleas and nut and mix with old wooden spoon. Spoon into greased and floured bundt pan. Bake at 350 for 1 hour or until done. Remove to serving plate to cool. Drizzle Brown Sugar Glaze on.

Brown Sugar Glaze

1 c. packed brown sugar
1/4 c. milk
1 T. butter
1 t. vanilla

Combine all ingredients except vanilla in small saucepan. Bring to a boil, lower heat and simmer for 3-4 minutes. Take off heat, add vanilla and stir.

Just wonderful with a glass og ice-cold milk or a cup of coffee!!