Flavors of fall, aromas of autumn

It seems as if I receive more recipes from friends and readers in the fall and winter than any other time of the year. This week is a good example of that. Nearly everyone I know loves the flavors and aromas of fall, and they are just excited to pass that along to you.

Martha Maxton of Cape Girardeau shares a fall favorite with you today. These delicious muffins are well seasoned with spices and molasses and have a crunchy streusel topping that will be delightful as a breakfast or brunch item or a snack with a fresh cup of hot cider or coffee.

Pumpkin and Sorghum Molasses Muffins with Cinnamon Streusel Topping

3/4 cup white sugar

1/4 cup brown sugar

1/2 cup canola oil

2 eggs

1 1/2 cup white flour, you can use half white and half whole wheat

1 teaspoon baking soda

1/4 teaspoon cloves

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 of a 7.5 ounce can solid pack pumpkin puree, not pumpkin pie mix

1 tablespoon sorghum molasses

For the topping:

1/2 cup white flour or use half white and half whole wheat

1/4 cup brown sugar

1/4 cup cold butter

1/2 teaspoon cinnamon

1/4 teaspoon almond or vanilla extract

Preheat oven to 350 degrees. Grease and lightly flour muffin tin.

In a medium size bowl, stir together flour, baking soda, spices and salt. Set aside. In a large bowl, combine sugars, oil and eggs. Add vanilla or almond extract, molasses and pumpkin puree and stir for a couple of minutes. Gradually add in the flour mixture, about 1/3 at a time, until just combined, do not over mix. Fill muffin tin wells to 1/2 to 2/3 full.

To make the streusel, combine with a fork all ingredients, mashing together until ingredients are mixed and clumps form. Scatter streusel mixture evenly across the top of the muffins. Bake at 350 degrees for 25 minutes, if making large muffins, or 15 minutes for regular size. Makes 6 giant muffins or 12 regular size muffins.

Honey Bars

I received this recipe from a friend and immediately passed it along to Grant and Nancy Gillard of Jackson, the area's premier beekeepers. They have many recipes using honey and I thought they would enjoy one more for their collection.

1 cup sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

1/4 cup honey

1 egg

3/4 cup oil

1 cup chopped nuts

Preheat oven to 350 degrees. Mix first 5 ingredients. Mix next four ingredients and add to dry ingredients. Pour on a greased sheet pan, dough will be stiff, spread and press with fingers. Bake 15 minutes at 350 degrees.

Icing for Honey Bars

1 cup powdered sugar

1 teaspoon vanilla

1 tablespoon honey

1 tablespoon water

Beat and spread over warm, but not hot, honey bars. Cut bars when cool.

Halloween Candy Bark

With Halloween just around the corner, I ran across this recipe and wanted to share it with you. It is very easy, and can be changed to suit your own taste or preferences. Break into small pieces and put into air tight cellophane bags for a sweet treat for neighbors and friends, A friend sent me this recipe from the Taste of Home online recipe site and it is so fall-looking. The orange and brown colors of the candy on the white candy coating makes it look like the perfect Halloween treat.

2 teaspoons butter

1 1/2 pounds white candy coating, coarsely chopped

2 cups pretzels, coarsely chopped

10 Oreo cookies, coarsely chopped

3/4 cup candy corn

3/4 cup dry roasted peanuts

1/2 cup fall-colored milk chocolate M&M's

1/3 cup Reese's Pieces

Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour. Break or cut bark into pieces. Store in an airtight container. Yield: 2 3/4 pounds or about 40 servings.

Harvest Pumpkin Bars

Jodi Thompson of Jackson has an Internet and email recipe-sharing group and this recipe was shared by her. It is much like the recipe I had for you two weeks ago, yet just a little different. Try both of them and see which one you like the best.

1 can (15 ounces) solid-pack pumpkin

4 eggs

3/4 cup canola oil

2 teaspoons vanilla extract

2 cups all-purpose flour

2 cups sugar

1 tablespoon pumpkin pie spice

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

*½ teaspoon salt

For the frosting:

6 tablespoons butter, softened

1 (3 ounces) package cream cheese, softened

1 teaspoon vanilla extract

1 teaspoon milk

1/8 teaspoon salt

1 1/2 to 2 cups confectioners' sugar

In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture. Pour into a greased 15- x 10- x 1-inch baking pan.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cooled bars. Store in the refrigerator. Yield: 5-6 dozen.

Have a great week, and until next time, happy cooking.