A Taste of Autumn.....

 

by: Bobby McDonald

 

The weather has turned cooler and the crisp feel of autumn is in the air. It's time to use some of the many harvest items of Northeast Texas, in a recipes, to celebrate the season. Try the following delicious items as a meal or add them to other favorite recipes to "wake up" the season, on your table!

 

Peanut Soup With Bacon & Chives

Nothing says autumn any better than peanuts. Try them in this
taste-tempting soup, to begin your meal

4 tablespoons butter
3 tablespoons minced onions
1 clove garlic, minced

1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup peanut butter
1/2 cup ground peanuts
4 cups chicken broth
salt and freshly ground black pepper to taste
chives
crumbled bacon

In a heavy sauce pan, melt the butter. Add the onions, garlic, flour, and peanut butter.
Stir until very smooth. Beat in the chicken broth and season well with salt and pepper.
Simmer over low heat, until thick, for about 20 minutes. Stir in the cream and heat
through.
Serve warm in single serve bowls, sprinkle with ground peanuts, chives, and crumbled bacon.

Yield: 6 servings

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Pecan Crusted Chicken
With Mustard Sauce

Pecans add a unique flavor and crispness to this chicken main course.

1 cup pecans, chopped fine

2 tablespoons cornstarch

1 teaspoon of dried thyme

1 teaspoon paprika

1 1/2 teaspoons sea salt
Cayenne pepper to taste
1 large egg
2 tablespoons water
4 boneless, skinless chicken breasts
3 tablespoons vegetable oil
2 tablespoons grainy or Dijon mustard

1 cup mayonnaise
1/2 teaspoon white-wine vinegar

1/2 teaspoon granulated sugar

2 tablespoons chopped fresh parsley

In a medium bowl, mix the chopped pecans, cornstarch, thyme, paprika,

1/4 teaspoons salt,and 1/8 teaspoon Cayenne pepper.
Whisk together the egg and water in a separate bowl.
Dip each chicken breast into the egg mixture and then into the nut
mixture. Place in a pan and cook for 5 minutes, turn and continue cooking
until the chicken is golden brown and cooked through.

In a separate bowl, mix well the mustard, mayonnaise, vinegar, sugar, parsley,
a pinch of cayenne pepper, and the remainder salt. Serve as a dipping sauce
for the chicken.

Green beans or asparagus are a great addition to this main course.

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Sweet Potato Biscuits

 

Sweet potatoes are one of the truly East Texas produced foods
that adds flavor to any table.

1 cup all-purpose flour

3 teaspoons baking powder

2 teaspoons granulated sugar

1 teaspoon salt

2 tablespoons shortening
3/4 cup cooked and mashed sweet potatoes

1/4 cup whole milk

Pre-heat oven to 400 degrees.

In a medium bowl mix together the flour, baking powder, sugar and salt.
Cut in the shortening, until dough is pea-sized crumbles or smaller. Add the
sweet potatoes, and enough of the milk to make a soft dough.

Take dough out and put on a floured surface, and roll to 1/2 inch thickness. Cut
into biscuit-sized circles, using a biscuit cutter. Place biscuits approximately 1 inch
apart, on a greased baking sheet.
Bake for 12 to 15 minutes until golden brown.

Yield: 8 biscuits

Serve with fresh butter and Enjoy!!!
Also great served with butter and honey!!!

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Poppy Seed Cake
With Pecan Carmel Sauce

3/4 cup poppy seeds
1 1/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 sticks unsalted butter, softened

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

In a saucepan, bring 1/2 cup water to a boil. Remove from heat and add the poppy
seeds and cover. Let steep for 1 hour. Remove seeds and crush them in a blender.

Pre-heat the oven to 350 degrees.

Lightly grease and flour an 8-inch square baking pan, removing any excess flour.

In a medium bowl, mix the 1 1/3 cups flour with the baking powder and salt. In a large bowl,
using a mixer, beat the butter and sugar at medium-high speed, until light and fluffy. Add the
crushed poppy seed and beat until combined. Add the eggs to the mixture one at the time, beating after
each addition. Add vanilla and almond extracts and mix well. Using a wooden spoon, add the flour mixture

and lightly blend.

Pour batter into cake pan and back for 45 minutes, until top is golden and toothpick inserted
comes out clean.

Pecan Carmel Sauce

1/2 cup packed brown sugar

2 tablespoons cornstarch

1/2 cup light corn syrup

1/4 cup half & half

1/4 cup butter, cubed

1/4 teaspoon salt

1 large egg, lightly beaten

Combine the brown sugar and corn starch in a saucepan. Add remaining ingredients

and mix as you bring to a boil over moderate heat. Cook and stir mixture until
thickened (about 3 minutes). Stir in 1/4 cup chopped and toasted pecans.
Serve warm over the Poppy Seed Cake.

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