Tag Archives: dessert

Cool, Fall Days Call for Apple Crisp

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As I walked our dog along the creek, I couldn’t help but think of all the things I love about early fall. I love how the morning air is crisp and cool but the afternoon temperatures are pleasantly warm without all of the humidity we experience in the heat of summer. I get a kick out of watching children play touch football in our backyard. I enjoy decorating for fall and picking pumpkins. I marvel at the number of Monarchs resting on my flowers and delight when I find their eggs on the backside of leaves. I find beauty in the countryside as crops mature and leaves begin to turn color.

Most of all, I enjoy the fruits of this season. There’s nothing better than fresh apple cider and all of the wonderful home-made treats that are synonymous (at least to me) with fall harvest. My mom made the following recipe last weekend, and I thought it was simply delicious. I hope you’ll agree!

What do you enjoy most about fall?

Apple Crisp
Mix together the following ingredients and pour into a 9×13 pan:
5 c. sliced apples
1 ½ c. sugar
1 T. flour
½ tsp. cinnamon

Then mix the following ingredient together:
1 c. brown sugar
¾ c. margarine, melted
1 c. oatmeal
1 c. flour
¼ tsp. baking soda
¼ tsp. baking power

Pour the dry ingredients over the apple mixture. Bake at 375 degrees for 40 minutes or until topping is brown.

Chocolate Zucchini Bread

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One of my favorite things about summer is the abundance of fresh fruits and vegetables. I enjoy adjusting our menus to incorporate whatever is in season, and right now, that means zucchini! Try out this delicious recipe for Chocolate Zucchini Bread. While it’s baking, your kids can try out the Corn Putty recipe below for a few minutes of fun!

Chocolate Zucchini Bread

  • 1 c. oil
  • 3 eggs
  • 2 c. sugar1
  • 1/2 Hershey’s regular candy bars melted (2 ozs)
  • 2 c. grated zucchini
  • 1 tsp. vanilla
  • 3 c. flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. salt

Beat eggs. Add sugar & oil. Melt chocolate & stir in with vanilla & zucchini. Add dry ingredients. Pour into well greased & floured pans. Bake at 350 degrees for about 1 hour – less for smaller pans. DO NOT OVERBAKE.

Corn Putty

Play with it like clay, then watch it become liquid again!

  • 1 cup cornstarch
  • 1/4 cup water + 1 tablespoon water
  • Food coloring

Blend mixture with fork. It should flow when the bowl is tipped but feel solid when you touch it. If it’s too thick, add a little water. If it’s too runny, add a little cornstarch.

Recipe provided by the Iowa Corn Promotion Board.

One great video, another great recipe

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To keep with this month’s dairy-themed recipes (and because I love chocolate), I wanted to share this recipe for homemade Chocolate Mousse. One of the things I enjoy most about this recipe – in addition to the fact that it’s sinfully delicious – is that it looks so gourmet but is oh-so-easy to make.

Chocolate Mousse

Servings: 4 ½ cups

 

Ingredients

1 tsp. unflavored gelatin

1 T. cold water

2 T. boiling water

1/2 c. sugar

1/4 c. baking cocoa

1 tsp. vanilla

1c. heavy cream (very cold)

Directions

Place mixing bowl and beaters in freezer to begin. In a small bowl, sprinkle gelatin over cold water; stir and let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. (Mixture must be clear.) Stir together sugar and cocoa in the cold mixer bowl; add heavy cream and vanilla. Beat at medium speed until stiff peaks form; pour in gelatin mixture and beat until well blended. Spoon into wine glasses. Chill about 30 minutes. I especially enjoy topping it with fresh raspberries right before serving.

One Hungry Planet

The video One Hungry Planet, made by BASF, made the rounds on social media sites this week so I wanted to share it with you if you haven’t seen it yet. In watching it, I was amazed yet again at everything it takes to be a farmer, the advancements we’ve made in agriculture, and the work we have left to do to feed our growing population. Talk about a great time in history to thank a farmer!

In case you don’t have a few minutes to watch the video, I’ve shared some of the facts mentioned in the video below.

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  • 1970-2010: World population doubles but farmland doesn’t.
  • U.S. farmers provide 18% of the world’s food using 10% of its farmland.
  • 1950-2000 average corn yields grew from 39 bushels per acre to 153 bushels per acre.
  • From 1987 to 2007, farmers grew 40% more corn and 30% more soybeans – all on the same amount of land.
  • 1940: 1 farmer produces enough food for 19 people. 1970: 1 farmer produces enough food for 73 people. 2010: 1 farmer produces enough food for 155 people.
  • Sustainability: thanks to practices like crop rotation and no-till farming, farmland soil erosion has been reduced by 43% in 20 years.
  • Farmers now grow 70% more corn from every pound of fertilizer.
  • Farmers are saving 50-80% more water, depending on the crop.
  • There are 6.8 billion people to feed in the world today; the population in 2050 is expected to reach 9.3 billion.