5 Foods I Love in the Fall

It’s Friday! Here are my 5 favorite fall foods. Just because.

1. homemade apple pie, made from freshly picked Harlson apples and all the cinnamon you can find in a 5-mile radius…

…and made-from-scratch pie crust, mostly because I have an affinity for eating raw pie dough. It’s a strange disorder I inherited.

And now I’m gladly passing it along to my children.

We save enough dough to make the actual pie. Usually.

Mmmmm. Can you smell the cinnamon?

2. Honeycrisp apples — so sweet, so juicy, so uniquely Minnesotan!

3. Candy corn — and those cute little candy pumpkins. Yum!

4. Chex Mix — salty, crunchy, and nearly as addictive as candy corn!

5. “Simply Apple” apple juice — a new discovery this year. I don’t even like regular apple juice, but this is more like cider — only pasteurized. It is so delicious!

Here’s the recipe I use for made-from-scratch pie crust, which rolls out wonderfully when sandwiched between two sheets of generously floured wax paper, and it makes a deliciously flaky crust for nearly any pie.

Pie Crust

2 cups flour

2/3 cup shortening

1 tsp. salt

5-6 tablespoons ice water

Combine dry ingredients and use pastry cutter to mix. Add water and use fork to blend. Makes shell and top.

Favorite Warm-Weather Recipes

It’s prime time to dig out those recipes that our family enjoys during the warmer months. And why not start with dessert first?

cranking homemade ice cream by hand

Here’s the recipe* we use in our Old Fashioned Ice Cream Freezer to make homemade vanilla ice cream:

3¼ cup granulated sugar

2 tblsp. cornstarch

½ tsp. salt

1½ tblsp. vanilla

7 cups milk (I use whole milk)

5 eggs, beaten

2¾ cups heavy cream

1½ cups half and half

Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir in the milk, stirring constantly. Very slowly, add the beaten eggs and continue to stir. (I usually dip out some of the warm milk mixture and mix it with the beaten eggs and then add them in slowly — to keep them from cooking too fast.) Reduce heat to low and cook until mixture thickens slightly. Slowly add vanilla, half and half, and heavy cream. Pour into a large glass bowl and refrigerate for 2 to 4 hours or until mixture has chilled. Remove from refrigerator. Pour mixture into the mixing canister and follow directions for your specific ice cream freezer.

*Note: In my opinion, homemade ice cream is only truly homemade when cranked by hand outside! In my family, freezers with an electric crank are considered cheating, especially when done in the kitchen sink! And you can tell my in-laws I said that!

By the way, the ice cream is even better when served with these chocolate cupcakes.