Recipe Swap: Autumn is in the air and in the kitchen

The smells and flavors of fall are among my favorites. Cinnamon, cloves, nutmeg, allspice, pumpkin pie spice and cardamom are aromas that fill the air with a warm and cozy fragrance that just seems to say, "Fall is here." Combine those spices with apples and pumpkin and you just can't go wrong.

Today I will share with you a few recipes that include some of those wonderful spices.

Fall Pumpkin Pancakes

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 1/2 cups fat-free milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 egg white, lightly beaten

2 tablespoons canola oil

In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Yield: 6 servings.

Harvest Time Pot Roast

1 beef rump roast or bottom round roast (3 pounds)

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons canola oil

3/4 cup fresh or frozen cranberries

1/2 cup water

1/4 cup sugar

1 cup reduced-sodium beef broth

1/3 cup prepared horseradish, drained

1 cinnamon stick (3 inches)

3 whole cloves

16 pearl onions

2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4 inch cubes

16 baby carrots

4 teaspoons cornstarch

2 tablespoons cold water

Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and remove from the heat. In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat. Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 degrees for 2 hours. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30 to 40 minutes more or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove meat and vegetables; keep warm. Discard spice bag.

Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.

Triple Berry Slump

1 cup chopped peeled tart apple

1 cup fresh or frozen blueberries

3/4 cup fresh or frozen cranberries

1 cup water

2/3 cup sugar

Dumplings:

3/4 cup all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 tablespoons cold butter

1/3 cup milk

Half-and-half cream

In a large saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream.

Yield: 6 servings.

Apple Butter Bread

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 stick butter, softened

1/2 cup honey

1 egg

2 teaspoons vanilla

1/4 teaspoon fresh ground nutmeg

1 cup apple butter, no sugar added is preferred

1 cup buttermilk

Cream butter in a stand or electric mixer. Add honey and blend well. Add egg and vanilla and beat well. Add apple butter and mix to combine thoroughly. Combine flour, baking powder, baking soda, salt and nutmeg. Add dry ingredients alternating with buttermilk, mixing just to combined. Spoon into 2 8-inch loaf pans or mini loaf pans, filling to about 3/4 full. Sprinkle tops with sugar. Bake at 350 degrees for 20 to 35 minutes, depending on pan type and size, until toothpick in the center comes out just clean. The larger loaf pans will take a bit longer than the mini pans. Let pan(s) cool on metal rack for about 10 to 15 minutes then remove loaves and let them cool on wire rack. Serve warm or room temperature or toasted.

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