recipes
Filed Under: fall  

- Chocolate Batter
- 3 sticks unsalted butter at room temp.
- 3 cups granulated sugar
- 5 Large eggs, at room temp
- 2 cups all-purpose flour
- 1-1/4 cups dutch-processed cocoa
- 1 Tbsp ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup water
- 1 teaspoon vanilla extract
- Cocao-Spice Sugar Crust
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon dutch-processed cocoa powder
- pinch ground ginger
- pinch ground cloves
- 1/4 cup decorating or sparkle sugar

- 1/2 teaspoon ground nutmeg
- 1 1/2 cups butter
- 2 cups rolled oats
- 2 cups all-purpose flour
- 2 quarts peeled, cored and sliced apples
- 1 1/2 cups packed brown sugar
- 1 teaspoon ground cinnamon

- 1/2 cup shortening
- 1/2 teaspoon ground cloves
- 1 cup chopped walnuts (optional)
- 1 1/2 cups sifted confectioners' sugar
- 1 egg
- 1 1/3 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup milk
- 2 1/2 tablespoons half-and-half cream
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon butter
- 1 cup raisins
- 1/4 teaspoon ground nutmeg
- 1 cup apples - peeled, cored and finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract

- salt to taste
- freshly ground black pepper to taste
- 1/2 cup crumbled blue cheese
- 1/3 cup walnut oil
- 1 bunch spinach, rinsed and torn into bite-size pieces
- 2 tomatoes, chopped
- 1/2 cup dried cranberries
- 2 tablespoons red raspberry jam (with seeds)
- 1/2 red onion, thinly sliced
- 1 avocado - peeled, pitted and diced
- 2 tablespoons red wine vinegar
- 1/2 cup chopped walnuts

- 4 eggs
- 2 1/2 teaspoons vanilla extract
- 1/2 cup orange juice
- 3 cups all-purpose flour
- 3 apples - peeled, cored and sliced
- 5 tablespoons white sugar
- 1 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 2 1/2 cups white sugar

- 4 ounces sliced provolone cheese
- 2 tablespoons chopped fresh chives
- 1 Bosc pear, thinly sliced
- 2 1/2 ounces Gorgonzola cheese, crumbled
- 1 (16 ounce) package refrigerated pizza crust dough
- 2 ounces chopped walnuts

- 1/4 cup dried cranberries
- 1/4 teaspoon salt
- 2 tablespoons cider vinegar
- 1 cup watercress sprigs
- 1 teaspoon water
- 1 (10 ounce) package mixed baby salad greens
- 2 firm ripe pears, halved and cored
- 4 teaspoons olive oil, divided
- 1/4 cup chopped toasted hazelnuts
- 1 teaspoon honey
- 1/8 teaspoon white pepper

- 1 French-bread baguette, sliced, toasted
- 1 small onion, thinly sliced
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 teaspoons salt 1 cup dry red wine
- 1 pound chicken livers, trimmed
- 1 cup canned low-salt chicken broth
- 1 tablespoon Cognac
- Fresh chives (for garnish)
- 3/4 cup dried black Mission figs 1/2 cup chopped toasted walnuts
- Red leaf lettuce (for garnish)
- Nonstick vegetable oil spray

- 2 15-ounce cans garbanzo beans (chickpeas), drained
- 1/2 cup water
- 1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
- 3 tablespoons plus 2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- 21/2 teaspoons minced canned chipotle chilies**
- 1 large garlic clove, minced
- 11/2 teaspoons ground cumin
- 1 4-ounce jar sliced pimientos in oil, drained
- 1/3 cup chopped fresh cilantro
- 2 6-ounce packages roasted-garlic bagel chips

- 4 bacon slices (about 4 ounces), coarsely chopped
- 2 cups chopped onions
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 2 cups whole milk
- 1 cup canned low-salt chicken broth
- 2/3 cup condensed cream of potato soup (from one 10 3/4-ounce can)
- 2 tablespoons chopped fresh sage
- 2 1/2 cups diced cooked turkey