As one looks around we see evidence of fall. The fields are turning, the leaves are falling and night comes on sooner. Surprising how just a minute or so earlier for sunset over a few days makes such a difference. Harvest has begun at least for silage makers, hay is baled for the last time and I even saw a field that was tilled. It is nice to have the cooler temperatures to get the fall work done. There are a few pears still hanging on and I read the other day that they don’t really ripen until they come off the tree. The ones I have picked off the ground are sweeter and juicier. I recall one time we bought quite a supply and it seemed overnight they had to be canned which I did. Nothing like changing your plans for the day.
The fairgrounds has certainly been busy for a couple of weeks. There has never been so much rummage, lot of it very nice stuff, has came in this year for the Hospice fundraiser. Another building had to be opened to accommodate more furniture, garden produce, plants and miscellaneous. Anyone setting up housekeeping could surely find all they needed at a very low price.
Every day there are calls on my phones usually a local number or an 800 one that are asking for money in one way or another. I do appreciate caller ID so I don’t have to answer but sometimes when it is a local number they get me thinking it is important. The first few words let me know I can hang up or not. The hackers are so clever now that anything is possible. Whatever happened to trust and goodwill. I do appreciate that we can communicate in quick fashion with our family that is overseas. Ruth and Terry Skype Sarah in Sweden on Sunday afternoons, Bart and Leah can call Abby frequently in the Czech Republic and my cousins talk often with Karen in Africa. Even those of us that stay in the states make more calls than just a few years ago.
Chocolate Pecan Pie Bars
Crust:
1 3/4 cups all-purpose flour
1 cup all-purpose flour
3/4 cup cold butter
1/4 to 1/2 cup ice water
Filling:
4 eggs
2 cups sugar
1/2 teaspoons salt
1 cup all-purpose flour
1 cup butter, melted and cooled
4 teaspoons vanilla extract
2 2/3 cups semisweet chocolate chips
1 1/2 cups chopped pecans
Mix flour and salt; cut in butter until crumbly. Gradually add ice water tossing with a fork until dough holds together when pressed. Shape into disk; wrap in plastic wrap. Refrigerate l hour or overnight. Preheat oven to 350º. Roll dough to fit bottom of a 9 x 13 inch baking pan; press into pan. Refrigerate while preparing filling.
Beat eggs, sugar and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over pastry; sprinkle with pecans. Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered 30 minutes longer or until top is golden brown and a knife inserted near the center comes out clean.
Cool in pan. Cut into bars. Refrigerate leftovers. Makes 3 dozen bars.
Gingerbread Cupcakes
2/3 cup sugar
1/2 cup canola oil
2 egg whites
1 egg 1 teaspoon ground cinnamon
1 cup unsweetened applesauce
1 cup molasses
1-1/2 cups all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 cups whipped topping
In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350º for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely. Just before serving, top each cupcake with l tablespoon whipped topping. Yield: 21 cupcakes.
Pumpkin Tiramisu
1-1/2 cups heavy whipping cream
2 packages (8 ounces each) cream
cheese, softened
1 can (15 ounces) solid pack pumpkin
3/4 cup milk
1/2 cup packed brown sugar
4 teaspoons pumpkin pie spice, divided
2 teaspoons vanilla, divided
1 cup strong brewed coffee, room temperature
2 packages (3 ounces each) lady fingers, split
1 carton (8 ounces) frozen whipped topping, thawed
Additional pumpkin pie spice
In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, milk, brown sugar, l teaspoon pie spice, and one teaspoon vanilla until blended. Fold in whipped cream.
In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3 quart trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice.
Cover and refrigerate for 4 hours or until chilled. Yield: 16 servings.
