Autumn’s Festive Fall Recipes

 “I’m so glad I live in a world where there are Octobers.” – L.M. Montgomery, Anne of Green Gables

I don’t know about you, but when the weather man announces that Autumn has arrived, I get really excited about the change.  Isn’t that we love about seasons, after all? Change.  As for me and my family, it is a season of hospitality.  It is a gathering of sorts in honor of football games, pumpkin carving and the sharing of recipes.

To embrace what this Seasonal equinox and solstice has to offer, we hosted a Fall fellowhip in our home full of neighbors and close, cozy friends.  This was no large production.  An impromtu message (via text), “Come as you are on Sunday, the door will be open.  Bring a dish to share.”  Our invitees only had a day or two’s notice.  By Sunday evening we had a group of forty adults, boisterous children and hand-held babies with a dining room table packed with delicious hors d’oeuvres, side dishes and desserts.  What an Autumn blessing.

Knowing that the blog deserved a couple of recipes, we decided to treat our guests to these tasty delights that we share with our readers to enjoy.

Sunflower Seed Cookies
We called these “After School cookies” growing up. My mother kept these in a tin can container that was a perfect snack while doing homework in the kitchen.
1 cup of butter (room temperature)
1 cup light brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cup all purpose flour
3/4 tsp salt
1 tsp baking soda
3 cups quick oats
1 cup sunflower seeds
1/2 cup chopped pecans
3/4 cup cranraisins
Preheat oven to 350 degrees.
 Step 1: Take first three ingredients and blend well together in a bowl.
Step 2: Beat eggs and vanilla together in a separate bowl.
Step 3: Add Step 1 & Step 2 together
In a separate bowl; combine flour, salt, baking soda and oats.  Stir well.
Combine all ingredients in large bowl.  Add sunflower seeds, pecans and cranraisins to mix.  Stir together.  Drop spoonfuls of mixture onto ungreased cookie sheet.  Bake for 10-12 minutes.  Makes 2 dozen.

sunflower cookies

Spiked Cranberry Punch
Recipe from Virginia Hospitality, Junior League of Hampton Roads
1 quart cranberry juice
18 ounces pineapple juice
1 cup orange juice
1/2 cup lemon juice
1 cup bourbon
1 cup rum
2 quarts ginger ale, chilled
Combine fruit juices and liquors in punch bowl.  Chill.  Pour in ginger ale just before serving.  Serves 15-20.
Note: Use some punch and freeze in ice cube tray; float cubes in pitcher or punch bowl.
spiked punch
*We recommend to Garnish w/ cranberries, ginger zest or a lemon twist.
 Serve in your favorite barware.  Enjoy!
Spiked Cranberry Punch 1virginia hospitality

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