For me, each season has specific flavors. In winter its chocolate, mint, and sugar cookie. In spring its fresh greens and lemonade, and in the summer its pineapple, banana, and grilled steak. Now that its fall I start thinking about apples, pumpkins, and soups. Do you think the seasons have flavors? If so, what specific flavors do you enjoy throughout the year?

Here are a couple of fall flavored recipes from one of my Amish cookbooks, awesomely named Amish Ladies' Cookbook...for Amish Ladies with YOUNG HUSBANDS by Alma Hofflader. I also have the OLD HUSBANDS version, although I haven't figured out what the difference is other than each cookbook has different recipes. Enjoy!

Pumpkin Date Muffins
1 1/2 c flour
2/3 c sugar
2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 c dates (chopped) or raisins
2/3 c milk
1/2 c pumpkin
1/4 c margarine, melted
1 egg

Combine dry ingredients and add dates or raisins. Beat egg, milk, oleo and pumpkin in a small bowl; add to dry ingredients. Mix only until blended. Fill 12 greased muffin tins 2/3 full. Bake at 350 for 20 to 25 minutes.

Real Cheap Vegetable Beef Barley Soup (yes, that's really the name)
3 T salad oil
2 lbs. beef chuck, cut into 3/4 inch cubes (I use stew meat)
2 c chopped onions
2 t minced garlic
1/2 t thyme
1/2 t marjoram
6 c water
2 cans (14 oz) beef broth
1 1/2 c diced carrots
3/4 c diced celery
1 1/2 t salt
1/2 t freshly ground pepper
3 c diced potatoes
3/4 c barley

In large pot, heat oil over medium high heat. Add meat and cook, stirring occasionally, until browned on all sides. Add onions, garlic, thyme and marjoram. Cook stirring, 10 minutes more. Add water, beef broth, carrots, celery, barley, (if using quick barley, add with the potatoes) salt and pepper. Bring to a boil; reduce heat and simmer uncovered 30-40 minutes, until potatoes are tender. Makes 14 cups.

'Til next time,
Kathleen