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Fall Recipes From The Woodloch Vault

Change is in the air. A beautiful canvas of leaves will soon be painted across the Pocono canopy. Nights are not only getting cooler but longer as well. And the boats that once cruised across Lake Teedyuskung will come ashore for one last time this year to make way for the icy conditions that aren’t too far off.

But this change also brings good things. A season of mischief, tricks and treats await us for a Halloween celebration. Friends and family gather round to recognize how lucky they are to have each other during the Thanksgiving holiday. And hearths are stacked with seasoned wood, providing ambient light and heat for good heart-to-hearts by the fireside.

And who can forget about great fall FOOD? A good meal can brighten up even the coldest and darkest of days. Without further adieu, here are some exclusive Woodloch fall recipes to warm you up this season!

PUMPKIN RAISIN BREAD

3 Eggs

1 1/2 tsp. baking soda

2 c. canned pumpkin

3 1/2 c. flour

1 c. salad oil

2 1/4 c. sugar

3/4 c. water

1 1/2 c. raisins

1 1/2 tsp. salt

1/4 c. chopped walnuts

1 tsp. nutmeg

Mix ingredients in order given until thoroughly blended. Pour into 3 greased and floured 2-lb loaf pans. Bake for 1 hour and 15 minutes (or until done) in 350 degree oven.

APPLE BUTTERNUT SQUASH SOUP

2 tbs. butter

2 c. chicken stock

2 tbs. chopped oninon

1 c. light cream

1. c. tart apples, peeled & chopped

freshly grated nutmeg

1 c. butternut squash, peeled and cubed

In a saucepan over low heat, melt butter. When foam subsides, add onion, apple and squash; cook, covered for 5 minutes. Pour in chicken stock, bring to boil and simmer 10 to 15 mins o until squash is tender. Transfer mixture to blender or food processor and blend until smooth. Return to saucepan; stir in cream and cook over low heat until heated through, about 5 mins. Pour into heated bowls. Add a sprinkling of nutmeg to each. Makes 3-4 servings.

Preheat oven to 375 degrees. Take melted butter first and brush on Phyllo dough. Mix sugar and cinnamon together, then sprinkle on Phyllo dough. Mix raisins with apple filling and then center apple filling on dough and roll up like a cylinder. DO NOT push apple filling to edge. Put strudel on a greased cookie sheet. Beat 1 egg and water together and brush egg mixture on strudel. Take a knife and score top of strudel. Bake at 375 degrees for 1 hour or until golden brown. OPTION: If you prefer to use fresh apples, mix apples with cinnamon sugar, cake crumbs, a touch of nutmeg and raisins in place of canned apple filling.

ENJOY!!

PORK LOIN & GRILLED APPLES

6 pork loins

2 tsp. vanilla extract

3 tbs. butter

1/4 c. sugar

2 Fuji apples

1/2 tsp. cinnamon

1 lg. onion

1/4 tsp. nutmeg

Slice and grill apples until they have char marks; remove from grill. Melt butter in saute pan. Slice onion into 1/4 inch thick half moons. Add onions and apples to saute pan until cooked. Add vanilla, nutmeg, cinnamon and sugar. Saute for 5 mins. Add finished sauced to grilled or cooked pork loins.

GERMAN APPLE STRUDEL

5 sheets Phyllo dough

1/2 c. sugar

1/2 c. melted butter

1 tsp. cinnamon

2 cans apple filling cake crumbs (optional)

1/4 c. raisins

1 egg

2 tbs. water

ENJOY!!