• A Note From Angela
• Bible Verse
• The Scent of Autumn
• A pumpkin patch of tidbits, tips and recipes!
• Autumn in the Orchard
  
  

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The Scent of Autumn
By Arleen M. Kaptur


Scents of the season can be a delight to
your home, as well as excite appetites, and
make it a pleasure to be home -
Here is a simple way to bring Autumn and
its wonderful aromas to your kitchen, or
anywhere you or your guests would like to
enjoy a hot cup of coffee, tea, or soup.
Guests are delightfully surprised and feel so
very special - you thought of everything!
***
Mix together 2 tbs. of ground cinnamon, 2 tsp.
of ground cloves, and 2 tsp. of ground nutmeg
in a small bowl.
Cut your material to a size that would be
perfect as a "coaster" for hot beverages.
Cut out 8 squares of tightly woven muslin,
8 squares of felt, and 8 squares of autumn or
seasonal print material.
Take one piece of muslin and place 1 to 1-1/2
tsp. of your mixture in the center. Cover with
another piece of muslin and sew or hot-glue
together to form a "packet".
Take one piece of autumn material, cover with
one piece of felt, then add your packet, cover
with another piece of felt, and then your autumn
material. Sew or hot-glue the material packets
together. Add a decorative edging or other
personal touch.
Every time you set a hot cup of coffee, tea, or
soup on your "pad" the aroma from the autumn
spices will add to the pleasure of your beverage.
For Christmas or other holidays, change the
spices.
These are great to have around all year long,
and make great "gifts."
Simple pleasures but a treat for family and friends
and don't forget yourself.
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If you have a pie plate, cover the inside with some
felt, enough felt to stick up over the rim of the plate.
Trim with pinking shears and create a pie crust.
Fill your crust with aromatic spices, such as apple
pie spice, cranberries, cinnamon sticks, cloves,
etc. Mix and match until you get the scent that
reminds you of the season.
Using pinking shears, cut strips of felt to use as
a lattice crust for your pie.
Tart pans work really great with this as they are
small and can be placed on shelves and counter-
tops.
Hot glue your lattice crust to your bottom crust
and add a decorative fall accent to the top - such
as dried leaves, pinecones, etc.
Place your "pie" in the kitchen and the warmth
from your cooking and baking will release the
wonderful scents and bring family and
friends to your home - just to check out "what's
cooking?".
Don't let this wonderful time of year escape without
savoring each special moment and detail that only
comes once a year.
ENJOY!
©Arleen M. Kaptur 2002 October

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A pumpkin patch of tidbits, tips and recipes!
By Faith Heinauer

When the Colonists first came to North America, they discovered the
Native Americans growing and using pumpkins. The pumpkin was
wholeheartedly embraced and later became a Thanksgiving tradition.

The pumpkin is a member of the gourd family, which also includes
watermelon and squash. It has an orange flesh, with a mild and sweet
flavor. Fresh pumpkins are available in the fall and winter. Choose
pumpkins that are free from blemishes and heavy for their size.

Some Other Pumpkin Tidbits:

Last years world record for pumpkin weight was 1,262 pounds!

Pumpkins are rich in Vitamin A and potassium. They are also
high in fiber.

Pumpkins were once recommended as a cure for freckles and as a
remedy for snakebites.

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Some pumpkin carving tips:

** Use an ice-cream scoop to clean out your
pumpkin.
** Coat the cut surfaces & inside of the pumpkin with
petroleum jelly immediately after cutting. The petroleum jelly
acts as a barrier to seal in moisture.
** If the pumpkin shrivels, it can usually be restored back to the
original
condition by soaking it in cold water overnight.
** Sprinkle pumpkin pie spice in the Jack O' Lantern to give it a
spicy,
seasonal scent.

Roasted Pumpkin Seeds

1 1/2 cups pumpkin seeds
2 teaspoon melted butter or oil
salt to taste

(1.) Preheat oven to 350.
(2.) Clean off any major pumpkin fibers and strings.
(3.) Toss seeds in a bowl with melted butter or oil, and
seasonings of your choice.
(4.) Spread pumpkin seeds in a single layer on a baking sheet.
(5.) Bake, stirring occasionally, until golden brown.


Curried Pumpkin Soup-–
This savory, creamy light soup has a
little heat and a little hint of sweetness. For an extra gourd
touch, serve the soup out of small hollowed-out pumpkins.

large onion, finely chopped
1 cup celery chopped
2 cloves garlic, minced
3 Tablespoons butter
1 – 29 oz. can pumpkin puree
4 cups vegetable (or chicken) broth
1 cup water *
1 Tablespoon curry
3 Tablespoons brown sugar
½ teaspoon cumin
¼ teaspoon pepper
1 teaspoon salt
2 dashes nutmeg
¼ teaspoon thyme

1. Heat the butter in a large saucepan over medium heat. Add
the onion, celery and garlic. Cook until the onion is translucent,
about 10 minutes.
2. Add the pumpkin puree, vegetable broth, water, curry, brown
sugar, cumin, pepper, salt and nutmeg (everything else but the
thyme). Reduce the heat to moderately low and simmer for 30 minutes,
stirring occasionally.
3. Transfer the vegetable soup to a blender (working in batches)
and puree until smooth. Add the thyme and taste for additional
seasoning.
4. Ladle the soup into bowls and serve.

* May need to thin out the soup with additional water (especially
when re-heating).


Pumpkin Fudge–-
Enjoy sweet bites of soft & creamy pumpkin fudge
that is lightly spiced with cinnamon, nutmeg & ginger. This fudge
makes of oodles of candy. Share the sweets! Place the fudge in
small plastic bags and wrap with orange ribbon. If desired,
gently press a pecan half or candy corn on each square of fudge.


3 cups granulated sugar
3/4 cups (1 ½ sticks) butter
1 -5 1/3 oz. can (2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 -12 oz. package butterscotch morsels
1 7 oz. jar marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract

1. Butter a 13 x 9-inch pan.
2. In a heavy saucepan, combine sugar, butter, milk, pumpkin and
spice.
3. Cook over medium-high heat. Bring to a boil, stirring
constantly until mixture reaches 234°, about 15 – 20 minutes. (The
mixture MUST reach 234°. It is the Soft Ball stage of candy, and
needs to reach that heat for the candy to set up.)
4. Remove from heat; quickly stir in butterscotch morsels,
marshmallow crème, nuts and vanilla. Mix until well blended.
5. Quickly pour into greased pan and spread evenly.
6. Cool and cut into little squares.
7. Seal the candy in an airtight container and keep it at room
temperature for up to two weeks.
A candy thermometer is a must with this recipe! It is a cheap baking
tool that you can find in most grocery stores (trust me, you'll end
up using the thermometer for more than candy recipes). This recipe
is great to make with a friend, but can definitely be made solo.

Visit Faith's website Break Eggs @ http://www.breakeggs.com.
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