Autumn Recipes

Apple-Cinnamon Fruit Drizzle

Ingredients:
2 c. vanilla low-fat yogurt
¼ c. cinnamon applesauce
1 tsp. cinnamon
4 c. any fresh fruit, cut into bite-sized pieces

Directions: In a small bowl, mix yogurt, cinnamon applesauce and cinnamon. Add fruit to yogurt mixture. Sprinkle additional cinnamon over mixture, if desired. 4 servings. (Recipe from Amy Barcroft)

Apple Orchard Pork Chops

Ingredients:
4 boneless pork sirloin chops (about 4 ounces each)
Ground black pepper
2/3 c. apple cider or apple juice
2 T. Dijon mustard
2 tart cooking apples, cored and sliced ¼-inch thick
½ c. raisins, dried cranberries or dried cherries
½ c. thinly sliced scallions

Directions: Coat a large skiller with non-stick spray. Place over medium heat. Add the pork and brown on both sides. Sprinkle with pepper.

In a small bowl stir together the cider and mustard and pout over the pork. Cover and cook over low heat for five minutes.

Add the apples, raisins and scallions to the skillet. Cover and cook for five more minutes. Use a slotted spoon to transfer the pork and apples to a serving platter. 4 servings. (Recipe from Laurie La Mue)

Honeyed Orange Scones

Ingredients:
2¼ c. flour
Coarsely grated peel of 2 large oranges
2 tsp. baking powder
¼ tsp. salt
¾ c. cold butter cut into 12 pieces
½ c. orange juice
1/3 c. + 2 T. honey (orange-blossom honey if you can find it)
2 tsp. vanilla

Directions: Preheat over to 400°. In a large bowl combine flour, orange peel, baking powder, baking soda and salt. Use a pastry cutter to cut in butter until mixture resembles very coarse crumbs. Combine orange juice, 1/3 c. honey and vanilla; add to flour mixture, stirring only until dry ingredients are moistened.

Turn out dough onto a generously floured work surface. Gently press dough together, patting into a circle about 12-inches in diameter. Cut into 8 large wedges with a pizza cutter and transfer them to a baking sheet. Bake 12-15 minutes. Lightly brush hot scones with remaining 2 tablespoons honey. 8 servings. (Recipe from Beth Johnson)

Apple and Orange Cake

Ingredients:
1 yellow cake mix
1 c. vegetable oil or applesauce
2 11-oz. cans Mandarin oranges (including juice), divided
4 egg whites
1 3-oz. package instant vanilla pudding
1 8-oz. can crushed pineapple
1 8-oz. tub light whipped topping

Directions: Preheat over to 350°. Mix the first 4 ingredients for 2 minutes, saving 1 can of oranges for garnish. Back for 20-25 minutes in two 9-inch cake pans treated with non-stick spray. Cool. Mix pudding and pineapple, and fold in whipped topping. Frost cooled cake and garnish with oranges. Refrigerate. 10-12 servings. (Recipe from Samantha Walker)