It’s that time of year! Here are a few of our favorite Autumn baking recipes we’d like to recommend.
Great Pumpkin Cookies
This is a very old cookie recipe that I began baking for my kids when they were very young. It’s one of my favorites from my autumn baking collection. We always like to decorate these cookies with candy corn and cookie icing. Be creative!
2 Cups Flour
1 Cup Quick or Old Fashioned Oats, uncooked
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter or Margarine, softened
1 Cup Brown Sugar, firmly packed
1 Cup Granulated Sugar
1 Egg, slightly beaten
1 Teaspoon Vanilla Extract
1 Cup Pumpkin
1 Cup Chocolate Morsels
Assorted Icings or Peanut Butter
Assorted Candies, Raisins, or Nuts
Preheat oven to 350 degrees.
Combine flour, oats, baking soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
For each cookie, drop ¼ cup dough onto lightly greased cookie sheet;
spread into pumpkin shape, using a thin metal spatula.
Add a bit more dough to form stem.
Bake about 20 minutes, until cookies are firm and lightly browned.
Remove from cookie sheets; cool on racks.
Decorate using icing or peanut butter to affix assorted candies, raisins, or nuts.
Makes about 18 large cookies.
Variation: Substitute 1 cup raisins for the chocolate morsels.
This recipe is my mother’s, and has been in our family for more than 50 years. It has five spices, and is perfect for those of us who like a well-seasoned pie. I make it often for my family, especially for my son, John, who loves to eat it all year round!
Mom Farro’s Pumpkin Pie
Unbaked 9-inch Pie Shell
1 cup Sugar
½ teaspoon Salt
1½ teaspoons Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Nutmeg
½ teaspoon Allspice
½ teaspoon Ground Cloves
1 can (15 oz.) Pumpkin (Plain)
1 can (12 oz.) Evaporated Milk
2 Eggs, well beaten
Preheat oven to 425 degrees.
Whisk together sugar, salt, and spices. Add pumpkin, milk, and eggs. Beat with whisk till smooth. Pour into shell.
Bake for 15 minutes. REDUCE HEAT to 350 degrees and bake for 35 more minutes, or until custard is set.
Let pie cool (about 2 hours), and then serve or refrigerate. Enjoy!
I have been making these cookies for the last several years, and they are a big hit in our family. I’ve made note of my personal variations, but you can make them according to the original recipe, if you like. I make half of the recipe with raisins, and half with chocolate morsels, for those like my daughter-in-law, Amy, who aren’t raisin fans. The cinnamon-sugar coating is awesome!
Pumpkin Raisin & Ginger Cookies
1 14-oz. pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
½ cup cinnamon-covered raisins or plain raisins (I use plain)
¼ cup chopped crystallized ginger (I use ¼ teaspoon ground ginger)
½ cup margarine or butter, melted
1 egg
¼ cup sugar
1 teaspoon cinnamon
Heat oven to 350 degrees.
In large bowl, combine quick bread mix, raisins, and ginger; mix well.
Add margarine and egg; stir until dry particles are moistened.
(Mixture may be crumbly.)
In small bowl, combine sugar and cinnamon; mix well.
Shape dough into 1½ inch balls; roll in cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 12 to 15 minutes, or until cookies are set.
Remove from cookie sheets.
Makes 20-25 cookies.
This is a recipe that I got from my sister, Janet, which she highly recommends. She’s got good taste, so I’m taking her at her word and posting it here. Enjoy!
Ted’s Pumpkin Bread
½ cup Vegetable Oil
2 Eggs
1/3 cup Water
1 cup canned Pumpkin
1 2/3 cup Flour
1 ¼ cup Sugar
1 teaspoon Baking Soda
½ teaspoon Nutmeg
¼ teaspoon Salt
½ teaspoon Cinnamon
½ cup chopped Nuts
Preheat oven to 350 degrees. Combine oil, eggs, water, and pumpkin.
Sift dry ingredients together. Gradually beat dry ingredients into pumpkin mixture. Add nuts.
Pour into greased, floured loaf pans (4” x 8”) – fill approximately half full.
For mini-loaves, makes 2-3 loaves. Bake 70-75 minutes (45-50 minutes for mini-loaves) or until done when tested.
This is an old recipe that my husband and sons requested often while my boys were growing up. It has the perfect mix of spices, and it’s incredibly moist and flavorful. I always add raisins to please my family, but you can use nuts or chocolate chips.
Pumpkin Raisin Bread
1/3 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 cup Pumpkin
1/3 cup Water
1½ + 1/6 cups Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
¼ teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Cloves
½ cup Raisins (or nuts or chocolate chips)
Preheat oven to 350 degrees. Grease one 9-inch loaf pan.
Mix butter or margarine and sugar in large bowl. Add eggs, pumpkin, and water.
Whisk together flour, baking soda, salt, baking powder, cinnamon, and cloves.
Add to pumpkin mixture. Stir in raisins or nuts.
Bake 50-55 minutes. (Check with toothpick.) Cool slightly; loosen from sides of pan.
This apple pie recipe is my own, and it’s always a big hit every year at the Farro Family Thanksgiving Day gathering. It’s especially good when apples are in season. I like to use McIntosh or Macouns.
Joanne’s Apple Crumb Pie
Filling:
9 inch Pie Shell
8 cups of thinly sliced Apples
¾ cup Sugar
¼ cup Flour
½ teaspoon Nutmeg
1 teaspoon Cinnamon
Dash of Salt
Crumb Topping:
¾ cup Flour
6 tablespoons Butter
½ cup Brown Sugar
½ teaspoon Cinnamon
¼ cup Oat Bran (optional)
Preheat oven to 400 degrees.
Filling: Mix together sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate.
Topping: Mix together flour, butter, sugar, cinnamon, and oat bran with pastry blender until crumbly.
Bake 50 minutes. Cover topping loosely with foil during the last 20 or 30 minutes of baking, so that the topping doesn’t burn.
Cool pie before refrigerating, or serve warm.
This recipe is another keeper from my sister, Janet. It’s a favorite of mine because, unlike most apple crisps, this one is layered. I like to use McIntosh apples, but Rome Beauty and Winesap apples are good in this recipe, too.
Layered Apple Crisp
1½ cups Quick Oatmeal
1 cup Light Brown Sugar
½ cup melted Butter
½ teaspoon Cinnamon
4 Apples (2 lbs.), pared and thinly sliced
Preheat oven to 350 degrees.
Place half of apples in buttered 2-quart casserole.
Sprinkle half of topping, then make second layer.
Bake at 350 degrees for 25 minutes, or until tender.
Serve warm, and top with ice cream, if desired.
This is a wonderful recipe that my sister, Janet, gave me many years ago. This bread is moist, without being oily. My husband, Joe, doesn’t like nuts, so I make it with raisins instead. Either way, it’s a fabulous bread!
Janet’s Zucchini Bread
3 Eggs
2 cups Sugar
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 cup Oil
1 teaspoon Vanilla
2 cups grated Zucchini (2 medium)
1 teaspoon Salt
¼ teaspoon Baking Powder
3 cups Flour
1 cup chopped Nuts (optional)
Preheat oven to 350 degrees.
Beat eggs until foamy. Add in the rest of the ingredients, flour and nuts last.
Grease pans. Turn into 9×5” loaf pan, or two smaller pans.
Bake 1½ hours for large loaf, 1¼ hours for smaller loaves.
Remove from pans and cool on rack.
Note: I have made these as muffins and baked them at 400 degrees for about 20 minutes. (Makes 18.)
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