HARVEST MOON TEA PARTY RECIPES

• 8 whole grain bread sliced, remove crust
• 4 tlbs. honey mustard
• 1 lb turkey breast, sliced
• 4oz. red cabbage, shredded
• 4oz. carrots, grated
• 4 rings red onion, thinly sliced

Directions

1.Spread half of bread slices with either honey mustard sauce.

2.Top each with 4 oz. turkey.

3. Then layer the cabbage, carrots, sprouts and red onion on top.

4. Place bread slice on top and cut into small triangles.

Yield: 8 sandwiches

• 2 Tlb. Butter
• 6 lg green, red, yellow, and orange bell peppers, thinly sliced (to = 6cups)
• 2 cups onions, sliced
• 1 garlic clove
• Salt and pepper, to taste
• 8 oz. fresh mushrooms, sliced
• 1 loaf whole wheat or whole grain bread slices, crust removed
• slices of cheddar cheese, cut in diagonal halves
• slices pepper jack cheese, cut in diagonal halves

1. In a skillet, over medium heat, Sautee peppers, onions and garlic clove in butter for about 6 to 7 minutes (until peppers and onions begin to soften) Remove garlic clove and add salt and pepper to taste.

2. Add mushrooms. Continue cooking about 4 to 5 min., stirring periodically, until mushrooms are softened.

3. Place a layer of veggies on bread slices. Lay cheeses on top. Place under broiler (about 5 inches from heat) to melt the cheese, just before serving. Cut into triangles and serve open faced. Watch closely as not to burn!

Use fresh vine ripe tomatoes, there are plenty available this time of year.

INGREDIENTS:

• 1 loaf French bread, sliced thin
• 6-8 vine ripe tomatoes, chopped, reserve juices
• salt and pepper to taste
• fresh basil, chopped
• 8 oz. brie cheese, thinly sliced

PREPARATION:

1. Toast French bread slices on one side under broiler. 2.Turn slices over. Brush the untoasted side with some of the juices you reserved from your chopped tomatoes. Layer slices of brie on the bread.

3. Return to broiler or grill and toast 2-3 minutes, until cheese is melted. Top with the chopped cold tomatoes and sprinkle with basil, salt and pepper.

Serve with applesauce, or roasted apples. Servings: Makes 12 servings

• 3/4 pound ground pork
• 1 medium onion, peeled and grated
• 1 teaspoon salt
• 1/2 tsp black pepper, fresh ground
• 1 tsp sage, chopped fresh
• 1/2 cup bread crumbs
• 2 (9-inch) discs prerolled, refrigerated pie dough
• 2 eggs, beaten

1. Preheat oven to 375°F.

2. Grease two 6-cup muffin tins with butter.

3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.

4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.

5. Reroll the scraps, then cut out 12 more 2-inch circles.

6. Line the bottoms and sides of the tins with the 4-inch rounds.

7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.

8. Poke a hole in the center of each pie.

9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.

10. Let cool for 15 minutes before removing the pies. Serve warm.

Tip You can also make the bottom crusts slightly larger, then use the overhang to wrap over the meat, leaving an opening in the center to vent.

Makes 12 servings

Go all out with this beautiful Autumn Trifle. Serve in a large clear glass bowl (so the layers may be seen through the sides) placed on top of a pedestal cake plate!

Prepare 2 days before tea party: Cinnamon pastry cream and Pumpkin-Caramel Sauce. keep chilled.

Prepare 1 day before tea party: Cinnamon Pastry Cream and Roasted Fruit, keep chilled.

Assemble Trifle the day before the tea party and cover with plastic wrap.

Before serving: Top with a Crowning Glory of whipped topping and drizzle with caramel sauce!

Servings: Makes 12 servings.

Need:

• 3 1/2 dozen (about) soft ladyfingers
• 1/3 cup dry Sherry
• 2 cups chilled whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 8 1/4-inch-thick slices Bosc pear
• 1 tablespoon fresh lemon juice
• 1 prepared recipe of roasted fruit
(see below)
• 1 prepared recipe of Pumpkin-Carmel Sauce
(see below)
• 1 prepared recipe of Cinnamon Pastry Cream
(see below)

ASSEMBLY

1. Place ladyfingers, flat side up, on baking sheet. Brush with Sherry.

2. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up.

3. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish.

4. Spoon half of pastry cream into lined dish; smooth top.

5. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over.

6. Line edge of dish with second row of ladyfingers, Sherry side in.

7. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over.

8. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce.

9. Line edge of dish with third row of ladyfingers, Sherry side in.

Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

The Crowning Glory! Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

Cinnamon pastry cream

Ingredients:

• 6 large egg yolks
• 2 cups whole milk
• 3/4 cup sugar
• 1/2 cup cake flour
• 2 teaspoons vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 2 tablespoons real butter, unsalted

Preparation:

Whisk yolks and 1/2 cup milk in large bow. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to a simmer in a heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead) Keep chilled.

Pumpkin-Caramel Sauce

Ingredients:

Preparation:

Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly with a wisk, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream stirring constantly, (mixture will bubble),until caramel bits dissolve, about 2minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

Roasted Fruit

Ingredients:

• 3 large apples, (4 cups) peeled, cored, cut into ˝” cubes
• 3 Bosc pears, (3 cups) peeled, cored, cut into ˝” cubes
• 2 tsp. fresh lemon juice
• 2 tsp. unsalted butter, cut into ˝”cubes

Preparation:

Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.

Ingredients:

• 2 cups flour
• 10 teaspoons sugar - divided
• 1 tablespoon grated orange peel
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1 cup cranberries
• 1/4 cup orange juice
• 1/4 cup half & half cream
• 1 egg
• 1 tablespoon milk
• 1 prepared recipe of glaze
• 1 prepared recipe of orange glaze

Directions: 1. In bowl combine flour, 7 teaspoons sugar, orange peel, baking powder, salt, and baking soda .

2. Cut in butter until the mixture resembles coarse crumbs; set aside.

3. In a small bowl, combine cranberries, orange juice, cream, and egg. Add to flour mixture and stir until a soft dough forms. 4. On a floured surface, gently knead 6 to 8 times. Pat dough into an 8-inch circle. Cut into 10 wedges.

5. Separate wedges and place on an ungreased cookie sheet. Brush with milk, then sprinkle with remaining sugar.

6. Bake at 400 degrees for 12 to 15 minutes until lightly browned.

7. Combine glaze ingredients if desired and drizzle over scones.

8. Combine orange butter ingredients, serve with warm scones.

Glaze

• 1/2 cup confectioners' sugar
• 1tablespoon orange juice

Orange Butter

1/2 cup butter, softened 3 tablespoons orange marmalade

INGREDIENTS:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 can (16 oz) pumpkin puree
• 1/3 cup real butter, melted
• 1/2 cup half-and-half, (may use can milk)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla
• 1/2 cup chopped pecans, optional
• 1/2 cup raisins, optional
• cinnamon-sugar, optional

PREPARATION:

1. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend.

2. In separate bowl, combine melted butter, half-and-half, pumpkin, the beaten eggs, sugars, and vanilla; mix until blended. 3. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix.

4. Line mini-muffin tin with paper liners or grease well and dust with flour. (Tip: use a baking spray) Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired,

5. Bake at 375° for 15 to 20 minutes.

Serve warm or at room temperature.

• 2 large eggs
• 2 c sugar
• 1/2 tsp baking soda
• 1 1/2 c mashed bananas (about 4 medium)
• 1 (8-oz) package cream cheese, softened
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 3 c all-purpose flour
• 1 c chopped walnuts
• 3/4 c butter, softened

Preparation:

1. Beat butter & cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light & fluffy.

2. Add eggs, 1 at a time, beating just until mixed after each addition.

3. Combine flour & next 3 ingredients; slowly add to butter mixture, beating at lowish speed just until mixed.

4. Stir in bananas, pecans, & vanilla.

5. Spoon evenly into 24 paper-lined muffin cups or paper-lined mini muffin cups.

6. Bake at 350° for 25 mins for lg muffins or 10 to 15 mins. for mini muffins (or until a wooden pick inserted in center comes out clean)

Cool in pans 10 mins. Remove from pans, & cool completely on wire racks.

The cookie dough can be made several days ahead of time. Slice and bake the day before.

Ingredients:

• 1/2 cup shortening
• 1/2 cup molasses
• 1/2 cup sugar
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1 beaten egg
• 1/2 cup chopped nuts
• 2 1/2 cups flour
• 1/2 tsp. baking powder
• 2/3 tsp. salt

Preparation:

1. Cream shortening, molasses, sugar, nutmeg, cinnamon, and ginger together. Place in a sauce pan. 2. Mix well and bring slowly to a boiling point, cool.

3. Add egg and nuts, combining well.

4. Sift flour, baking powder and salt together and add to first mixture. Mix thoroughly.

5. Shape into a roll about 2 1/2 inches in diameter. Roll in plastic wrap and store in refrigerator.

6. Slice and bake at 375 for 12 minutes. Makes 48 cookies.

Ingredients:

• 2 eggs, large
• 1/2 tsp cinnamon, ground
• 1/2 tsp salt
• 1/2 ground ginger
• 1/2 ground nutmeg
• 1 tsp vanilla extract
• 4 tsp baking powder, double acting
• 1/2 cup regular oats
• 1 1/2cup flour, all purpose
• 1 cup raisons, seedless
• 1/2 cup shortening
• 1 cup walnuts, chopped
• 2 cups pumpkin
• 1 1/4 cup sugar

Directions:

1- in a large mixing bowl, cream shortening and sugar. Add eggs, pumpkin, raisins, nuts, oats and seasonings.

2- sift flour, salt, and baking powder together and combine with batter. Mix well.

3- drop batter by teaspoonfuls onto greased cookie sheet 1 inch apart.

4- Bake 10 minutes at 400 degrees F. Cool on were rack.

Ingredients:

• 1 (3 oz.) pkg. cream cheese
• 1/4 lb. butter
• 1 c. flour
• 2 eggs
• 1 1/2 cups brown sugar
• 2 tsp. butter, melted
• pinch salt
• 1/4 tsp. vanilla extract
• pecans, chopped

1. Cream together butter and cheese.

2. Mix in flour and form into 24 balls.

3. Spread 1 ball of dough around the inside of each mini tart cup.

4. Beat the 2 eggs slightly and add brown sugar, melted butter, salt and vanilla.

5. Place a few chopped pecans in bottom of each tart cup. Fill 3/4 full of filling and put a few more pecans on top.

6. Bake at 350 degrees for 30 minutes.

• 2 cups nuts
• 2 cups sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla

1. Heat the sugar gradually in a frying pan. Stir constantly with the bowl of the spoon till a golden syrup is formed. (hard crack stage)

2. Remove from the fire and quickly stir in the soda, salt, and vanilla.

3.Pour the syrup over a layer of nuts in an greased pan. When cold crack into small pieces.

HOMEMADE MICTOWAVE PEANUT BRITTLE

This is so easy to prepare!

Ingredients:

• 1 cup peanuts
• 1 cup sugar
• 1/2 cup white corn syrup
• 1 tsp butter
• 1 tsp vanilla
• 1 tsp baking soda
• 1/8 tsp salt

1. Stir peanuts, sugar, and salt together in a 1 ˝ quart glass bowl. Add the corn syrup and mix well.

2. Microwave on high 7 to 8 minutes, stirring well after 4 minutes.

3. At the end of 8 minutes, add butter and vanilla. Blend well.

4. Return to microwave and cook on High 1 or 2 minutes more.

5. Remove from oven and add baking soda. Stir till light and foamy.

6. Pour immediately on a buttered cookie sheet. Cool 30 to 60 minutes. Break into pieces and store in airtight container.

Ingredients:

• 2 cups water
• 2 cups milk
• 4 Darjeeling tea bags
• 1/2 tsp. vanilla
• 1 cinnamon stick
• 1/4 tsp. ground ginger
• 1 dash of ground nutmeg
• 5 whole cloves
• 1/4 tsp. cardamom, optional
• Honey or sugar to sweeten

(Cardamon is an aromatic seed capsules of a tropical Asian plant, Elettaria cardamomum, of the ginger family, used as a spice or condiment.)

Preperation:

1. In saucepan, bring water to boil. Add Darjeeling tea, vanilla, and spices.

2. Simmer until tea is quite dark.

3. Add milk and bring back to a boil. Remove tea bags and strain tea through sieve into warmed cups.

Ingredients:

• 4 cups water
• 3 regular-size tea bags, black
• 2 cinnamon sticks
• 1/2 teaspoon whole cloves
• Sugar or honey to sweeten
• 3 tablespoon fresh orange juice
• 2 teaspoon fresh lemon juice
• Lemon and orange slices, for garnish

Directions:

1. Bring water to a boil.

2. Pour over tea bag, cinnamon stick and cloves in a teapot; cover and steep 5 minutes. Remove tea bag, squeezing gently.

3. Add sugar, orange juice and lemon juice into tea. Pour tea through a wire-mesh strainer into cups, discarding spices.

Ingredients:

• 2 squares chocolate
• 3 tablespoons sugar
• 2 cups cold water
• 2 cups milk

1. Melt chocolate in a double boiler.

2. Add sugar and cold water and heat till boiling point. Cook 15 minutes in a double boiler.

3. Add milk and heat again. Remove from heat as soon as boiling point is reached.

Hot sipping Cocoa (a 1961 Recipe!)

Ingredients:

• 4 tablespoons cocoa
• 4 tablespoons sugar
• few grains of salt
• 1 cup hot water
• 3 cups milk
• 1/2 teaspoon vanilla

1. Place cocoa, sugar and salt in the top of a double boiler, and mix well.

2. Add hot water slowly, stirring constantly, and cook over direct heat for 3 minutes. Add milk and stir.

3. Place over boiling water in the bottom of a double boiler, and cook slowly, stirring constantly, until milk is hot.

4. Remove from heat, and beat with a rotary beater or fork for 1 minute. Add vanilla and stir. Serve hot. Top with marshmallows or whipped cream, if desired.