Recipes for autumn foods that I am craving

Recipe: Leek & Potato Soup

Blue Solaise Leeks are the secret behind the rich flavor of this hearty fall soup, which combines equal parts of leeks and potatoes making it a winner every time.

4 tablespoons butter
4 tablespoons olive oil
4 cups coarsely chopped Blue Solaise Leeks
4 cups chopped potatoes

-Melt 4 tablespoons butter with 4 tablespoons olive oil over medium heat.
-Add 4 cups coarsely chopped Blue Solaise Leeks, and stirring frequently, cook 5 minutes.
-Add 4 cups chopped potatoes, season with salt and freshly ground pepper.
-Add enough water or stock to cover and simmer on low heat until potatoes are soft, about 45 minutes.
-Remove from the heat, puree in a blender, adding 1/2 cup cream, if desired.


Curried Winter Squash Soup
Makes 4 to 6 servings

2 small butternut or acorn squash, halved and seeded
1/2 cup water
1 medium onion, peeled and chopped
3 ribs celery, peeled and chopped
3 small carrots, peeled and chopped
1 to 1 1/2 tablespoons mild curry paste
2-3 cups chicken stock
2 tart apples, i.e. Granny Smith, sliced
Plain yogurt


Cook squash until soft – puree, set to side
Sauté the onion, celery and carrots in a small amount of oil in the pressure cooker, until soft but not brown.
Add the curry paste, squash and stock and bring to a boil, stirring occasionally.
Puree the soup using a hand blender. Add additional stock if a thinner consistency is desired.
Sauté the apple slices in butter for one minute (just to heat through). Top individual soup portions with a tablespoon of yogurt and a few apple slices.

(Modified to do without pressure cooker from


My Lazy Pumpkin Pie Trifle

Cube 2 premade pumpkin pies
Prepare 2 packages of Bird (or other British) custard
Whipped Cream

Layer in trifle bowl.


This is my favorite recipe for apple bread. It works well ith fresh apples or with frozen apples.

2 cups sugar
1 cup canola oil
4 eggs
2 teaspoons vanilla
1/4 cup sour milk (add 1 teaspoon vinegar/lemon juice to milk)
1 teaspoon soda
4 cups flour
1 teaspoon salt
4 cups chopped apples
1 cup walnuts (optional)

Mix together all ingredients. Divide batter between two greased loaf pans. Bake for 1 hour at 350 degrees (at times I have to bake the loaves for 10 or 15 minutes more until they feel set when tapped). Note: Batter will be stiff. ~LeAnn




1 c. flour
1/2 tsp. salt
3 tbsp. lard
2 to 3 tbsp. cold water


1 1/2 lbs. lean pork, cut into 1 inch cubes
1 c. water
1/2 c. onion, chopped
1/8 tsp each pepper, mace and ground cloves (allspice works too.
1/4 tsp each sage, thyme and ground nutmeg
3/4 tsp. salt
1/2 c. milk
1/4 c. flour
2 lg. tart apples, peeled, cored, sliced
1 tbsp. sugar
1 egg yolk
1 tbsp. milk

First prepare pastry crust. Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into ball. Cover with plastic wrap; refrigerate.

Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, spices, and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender.

Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.

Roll pastry crust. Turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry. Beat egg yolk and milk together. Brush crust well with egg wash.

Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; Bake 25 minutes more. Serve hot with mashed potatoes. Makes 4 to 5 servings.


Lastly I just want some little pumpkins to bake and drizzle with real maple syrup.


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