The colorful, falling leaves and the chill in the air are all signs of the autumn season. Autumn in Indiana makes Bloomington residents think about Brown County: the wonderful fall festivals and, of course, trips to the pumpkin patch and apple orchard. Driving through Brown County on State Road 46, it is hard to miss the beautiful scenery; not to mention the abundance of pumpkins being sold. Pumpkins, squash and gourds are among the popular culinary treats of the fall season. A popular way to use pumpkin in cooking is to make pumpkin bread. Making pumpkin bread is a sure-fire way to enjoy the treats of fall and it will make your kitchen smell incredible. The following is a simple, delicious recipe for pumpkin bread:
Ingredients\npumpkin bread\n3 cups sugar\n1 cup vegetable oil\n4 eggs, lightly beaten\n16 ounces canned unsweetened pumpkin\n3 1/2 cups flour\n2 teaspoons salt\n2 teaspoon baking soda\n1 teaspoon baking powder\n1 teaspoon nutmeg\n1 teaspoon allspice\n1 teaspoon ground cinnamon\n1/2 teaspoon cloves\n2/3 cup water\nPreheat the oven to 350 degrees. Butter and flour two 9-by-5 loaf pans or use cupcake liners in a muffin pan to create pumpkin muffins. In a large bowl, stir together sugar and oil. Stir in eggs and pumpkin. Combine the dry ingredients in a separate bowl. Now blend some of the dry ingredients into the wet mixture, follow with some of the water. Repeat until the dry ingredients and water are completely incorporated into the wet mixture. Divide the batter between the two loaf pans. Bake for 30 to 40 minutes or until a toothpick or knife comes out clean. Let stand for 10 minutes. (This is important because if not left to rest for the 10 minutes, it will be very difficult to remove from the pans.) Remove from pans and cool. Serve with a spoon of whipped cream or simply spread with butter.
Pumpkin bread is a wonderful treat, but not everyone likes pumpkin. Another favorite bread of this season is banana bread. A simple recipe for banana bread requires ingredients that you may just happen to have around your kitchen.
Ingredients\nBanana bread\n1 cup sugar\n1 stick unsalted butter, room temperature\n2 large eggs\n3 ripe bananas\n1 tablespoon milk\n1 teaspoon ground cinnamon\n2 cups flour\n1 teaspoon baking powder\n1 teaspoon baking soda\n1 teaspoon salt\nPreheat the oven to 325 degrees. Butter a 9-by-5 loaf pan. Cream the sugar and butter together in a large bowl until light and fluffy. Add the eggs one at a time, beating after each addition. Next, in a small bowl, mash the bananas with a fork. Mix in the milk and add the cinnamon. In another bowl, mix together the flour, baking powder, baking soda and the salt. Add the banana mixture to the creamed butter, sugar and eggs. Stir until combined. Add the dry ingredients and mix just until the flour disappears. Pour batter into the prepared loaf pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan. Spread with butter or honey, or even serve it with ice cream.\nFall isn't just about sweets; it's also about hearty, satisfying foods. Nothing is more satisfying than a warm, hearty soup on a chilly fall day. Vegetable soup is very nutritious and filling. An important thing to remember is you don't have to just have vegetables in a vegetable soup. Meat and even small pastas can be added to make a beef vegetable stew or a vegetable minestrone. The following is a simple, fast recipe for vegetable soup.
Ingredients\nvegetable soup\n2 tablespoons olive oil\n1 cup onion, chopped\n1 cup celery, chopped\n1 cup carrots, peeled and chopped\n1 Idaho potato, peeled and diced\n1 cup chopped zucchini \n1 cup chopped canned tomatoes\n6 cups chicken or beef stock\n1/2 cup tiny pasta such as alphabet\n1 cup frozen peas\nHeat oil in large heavy pot. Add onion and celery and cook until tender. (If you want a beef stew you would brown cubed pieces of stew beef -- precut pieces of beef -- with the onion and the celery). Next, stir in the carrots and potatoes, toss to coat. Stir in the zucchini. Add the chopped tomatoes and stock bring to a boil. Reduce the heat so the soup simmers until the potatoes and the carrots are tender, about 15 to 20 minutes. Stir in the pasta and peas and simmer for five minutes. Serve hot with a big piece of French bread.
The possibilities are endless when it comes to cooking in the fall. Although certain fruits and vegetables are now out of season, plenty more have just begun to make their way to the grocery store. Make sure to stock up on apples, squash and zucchini. Don't be afraid to try something new. Remember -- if you crave something, do yourself a favor and cook up a treat as a reward. You deserve it after a hard week of studying!
