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Comfort Food of Autumn


Toasted Pumpkin Seeds


1 cup raw pumpkin seeds, rinsed and dried


6 Tbsp. white sugar, divided 1/4 tsp. salt


1/2 tsp. pumpkin pie spice 1 Tbsp. vegetable oil


Preheat the oven to 250 degrees. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45


October Apple Pie


1 recipe pastry for a 9-inch double crust pie


6 cups thinly sliced apples 1 lemon, juiced


1/2 cup packed light brown sugar 1/2 cup white sugar 2 tsp. ground cinnamon 1/4 tsp. freshly grated nutmeg 3 Tbsp. all-purpose flour 1/4 cup butter, chilled and diced 9 caramel squares, quartered 1 Tbsp. white sugar


minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.


In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium- high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Al- low to cool before serving. Store in an airtight container at room temperature.


Fannie Farmer’s Classic Baked Macaroni & Cheese


1 8-oz. pkg. macaroni 4 Tbsp. butter 4 Tbsp. flour 1 cup milk 1 cup cream 1/2 tsp. salt


fresh ground black pepper, to taste 2 cups cheddar cheese, shredded good quality


1/2 cup breadcrumbs, buttered Preheat oven to 400°.


Cook and drain macaroni accord- ing to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and


pepper, using a whisk to stir until well blended.


Pour milk and cream in gradually; stirring constantly.


Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes.


In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly.


Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar.


Bake at 375 degrees for 50 min- utes. If overbrowning after 30 minutes, reduce heat to 350 degrees. Serve warm, or at room temperature.


Add shredded cheddar little by little and simmer an additional 5 min- utes, or until cheese melts. Turn off heat under saucepan. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered


baking dish.


Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.


(This recipe can be frozen in zip-lock bags for later use - once the macaroni has been mixed along with the cheese sauce allow it to cool to room temperature before freezing. Bring it out the night before and allow macaroni and cheese to reach room temperature; then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.)


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