It’s hard to believe Thanksgiving is coming up so soon! And who doesn’t look forward to eating all that special holiday food? It’s always great when you can find delicious and healthy holiday recipes, like these Maple-Pecan Sweet Potatoes. I discovered this recipe several years ago when I reviewed a cookbook called Vegan Holiday Kitchen. It’s a beautiful cookbook with lots of full-color photos of the healthy, delicious recipes that are throughout the book.
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When the days start getting slightly cooler and a little shorter, you know that pumpkin bread season is here—a much-anticipated time for pumpkin-lovers everywhere! I’ve made this Pumpkin-Pecan Bread for a long time and it’s a simple, delicious recipe you can enjoy throughout the fall and winter seasons. If you prefer not to have pecans in your pumpkin bread, just leave them out, or add in some raisins or dried cranberries instead!
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You could describe this delicious Farmhouse Buttermilk Cake, topped with a wonderful brown sugar topping, as a snack cake or even a coffee cake. It’s a casual kind of cake—not too fancy, but full of sweet down-home goodness! It’s exactly the kind of cake that’s right at home served in a farmhouse kitchen or enjoyed on a large farmhouse porch. I adapted my version of this cake from a recipe I found at King Arthur Baking, and they describe it as an “old-fashioned brown sugar cake.”
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Caramel apples are a favorite fall treat of mine. That’s probably why I tried making these Caramel Apple Oat Squares years ago when I clipped the recipe from a magazine—how could I resist a recipe with that wonderful caramel apple flavor? These dessert squares are kind of like having a caramel apple pie, but a little easier and quicker to make. And I like that there are oats in the crust. I added some cinnamon to the crumb mixture and used chopped pecans instead of the walnuts that were used in the original recipe—you can use whichever you prefer.
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I love baking with fresh cranberries and I just had to make something with them! Muffins seemed like a good idea, and in addition to using fresh cranberries, I added some orange extract to give these muffins a subtle orange flavor. You could also add orange zest if you wanted to.
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NancyC 