Autumn in the Country Cookbook

Volume Measurements 1/4 teaspoon 1 mL
1/2 teaspoon 2 mL
1 teaspoon 5 mL
1 tablespoon = 3 teaspoons 15 mL
2 tablespoons = 1 fluid ounce 30 mL
1/4 cup 60 mL
1/3 cup 75 mL
1/2 cup = 4 fluid ounces 125 mL
1 cup = 8 fluid ounces 250 mL
2 cups = 1 pint =16 fluid ounces 500 mL
4 cups = 1 quart 1 L Weights 1 ounce 30 g
4 ounces 120 g
8 ounces 225 g
16 ounces = 1 pound 450 g Oven Temperatures 300 F 150 C
325 F 160 C
350 F 180 C
375 F 190 C
400 F 200 C
450 F 230 C Baking Pan Sizes Square
8x8x2 inches 2 L = 20x20x5 cm
9x9x2 inches 2.5 L = 23x23x5 cm Rectangular
13x9x2 inches 3.5 L = 33x23x5 cm Loaf
9x5x3 inches 2 L = 23x13x7 cm Round
8x1-1/2 inches 1.2 L = 20x4 cm
9x1-1/2 inches 1.5 L = 23x4 cm Caramel French Toast Erin Diaz
Hammonton, NJ So warm & cozy on a chilly fall morning. 1-1/2 c. brown sugar, packed 1 c. butter, divided 1/4 c. plus 2 T. half-and-half or milk 1 T. vanilla extract 1/4 t. salt 3 T. sugar 1-1/2 t. cinnamon Combine brown sugar, 3/4 cup butter and corn syrup in a medium saucepan. cinnamon Combine brown sugar, 3/4 cup butter and corn syrup in a medium saucepan.

Cook over medium heat, stirring constantly, for 5 minutes or until bubbly. Pour mixture into a lightly greased 13"x9" baking pan; arrange bread in pan and set aside. Combine eggs, half-and-half or milk, vanilla and salt; stir well. Gradually pour egg mixture over bread. Cover and chill at least 7 to 8 hours. Combine sugar and cinnamon; sprinkle evenly over bread.

Melt remaining butter; drizzle over bread. Bake, uncovered, at 350 degrees for 45 to 50 minutes, until golden and bubbly. Serve immediately. Makes 10 servings. The air is brisk and the leaves are turningits autumn! Spend the weekend at a country cabininvite family & friends to a cozy brunch at home. Its a wonderful time for food and fun.

Pumpkin Pancakes Joyce LaMure
Reno, NV Create funny Jack-O-Lantern faces with chocolate chips to make the kids giggle! 2 c. all-purpose flour 2 T. brown sugar, packed 1 T. baking powder 1 t. salt 1 t. nutmeg 1/4 t. ground ginger 1/2 c. canned pumpkin 1-1/2 c. milk 1 egg, lightly beaten 2 T. oil Combine flour, brown sugar, baking powder, salt and spices in a large bowl; set aside. oil Combine flour, brown sugar, baking powder, salt and spices in a large bowl; set aside.

Combine remaining ingredients in a separate bowl; mix well. Stir pumpkin mixture into flour mixture just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking for an additional 2 to 3 minutes, until golden. Makes 16 pancakes. Put out a country-style welcome! Arrange fallen autumn leaves around a plain jute doormat and spray carefully with indoor-outdoor paint in russet, brown or gold.

Remove leaves after paint has dried...how clever! Easy Lemon-Lime Ham Claire Bertram
Lexington, KY Delicious served warm for brunch or dinnerit makes scrumptious cold sandwiches too. 3 to 4-lb. boneless fully-cooked ham 12-oz. can lemon-lime soda 1/4 c. honey 1/2 t. ground cloves 1/4 t. cinnamon Place ham in a slow cooker and add soda. cinnamon Place ham in a slow cooker and add soda.

Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. About 30 minutes before serving, combine 3 tablespoons drippings from slow cooker with honey, mustard and spices. Mix well and spread over ham. Cover and continue cooking on low setting for final 30 minutes. Remove to a platter; let stand for 15 minutes before slicing. Back-to-school time isnt just for kids. Back-to-school time isnt just for kids.

Treat yourself to a craft class like knitting, quilting or scrapbooking that youve been longing to try take a girlfriend along with you! Sunday Brunch Casserole Zoe Groff
Lebanon, TN Overnight guests will love waking up to this tasty dish. Just prepare the night before, cover and refrigerate unbakedin the morning, pop it in the oven. 1/2 lb. bacon, crisply cooked, crumbled and drippings reserved 1/2 c. onion, chopped 1/2 c. eggs 1 c. milk 20-oz. pkg. frozen shredded hashbrowns, thawed 1 c. shredded Cheddar cheese 1 t. salt or seasoned salt 1/2 t. pepper 1/2 t. dill weed Heat reserved drippings in a large skillet over medium heat. dill weed Heat reserved drippings in a large skillet over medium heat.

Add onion and green pepper; cook until tender and set aside. Whisk together eggs and milk in a large bowl; stir in bacon, onion mixture and hashbrowns. Mix in cheese and seasonings. Transfer to a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 35 to 45 minutes, or until a knife inserted near the center comes out clean. Pull out Grandmas vintage casserole dishes theyre just right for baking hearty fall casseroles and desserts, with a side dish of nostalgia! Cherry-Almond Scones Nicole Shira
New Baltimore, MI Drizzle with white icing for a sweet finish. 2 c. all-purpose flour 1/3 c. sugar 1 T. poppy seed 1 t. baking powder 1/2 t. salt 3/4 c. butter 1/3 c. sour cream 1 egg, beaten 2 t. almond extract 1/2 c. sweetened, dried cherries Combine first 5 ingredients in a food processor; process until well blended. sweetened, dried cherries Combine first 5 ingredients in a food processor; process until well blended.

Add butter; process until mixture resembles coarse crumbs. Set aside. In a bowl, whisk together sour cream, egg and extract; stir into flour mixture. Mix in cherries; pat out to 1/4-inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out; place on an ungreased baking sheet. Bake at 400 degrees for 10 to 12 minutes.

Makes 8 to 10. Cappuccino Muffins Sharon Demers
Dolores, CO These muffins smell heavenly while theyre baking. 2 c. all-purpose flour 3/4 c. sugar 2-1/2 t. salt 2 T. baking cocoa 1 c. milk 2 T. instant coffee granules 1 egg, beaten 1/2 c. butter, melted 1 t. vanilla extract 3/4 c. mini semi-sweet chocolate chips Combine first 5 ingredients in a large bowl; set aside. mini semi-sweet chocolate chips Combine first 5 ingredients in a large bowl; set aside.

Mix together milk, coffee and egg; stir into flour mixture. Stir in butter and vanilla; mix well. Stir in chocolate chips. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full. Bake at 375 degrees for 17 to 20 minutes, until a toothpick tests clean. Cool in pan for 5 minutes; transfer to a wire rack to finish cooling.

Makes one dozen. Old-Timey Drop Doughnuts Sharon Crider
Junction City, KS So much better than store-bought doughnuts! 2 eggs 1 c. sugar, divided 1 T. shortening, melted 1 c. milk 1 t. all-purpose flour 2 t. baking powder 1/8 t. salt 1/2 t. cinnamon oil for deep frying In a mixing bowl, beat eggs until light; blend in 1/2 cup sugar, shortening, milk and vanilla. Set aside. Set aside.