By Kevin Williams
We definitely have shades of autumn seeping into the trending recipe collection this week. Autumn recipes often feature apples, grapes, or trend towards the hearty casserole type and we are seeing all of the above this week. So, there is sure to be something to please every palate in this week's trending recipes!
CARMON'S HOMESTYLE SCALLOPED POTATOES: Nothing like a nice, warm scalloped potato dish as summer gives way to autumn. Check it out here.
AMISH PAN-FRIED MOLASSES CHICKEN: Delicious! Here is some background about this recipe:
Amish cooks are very resourceful when it comes to using whatever is on hand. For instance, in western New York and Geauga County, Ohio where maple syrup is king, the sweet treat is used in place of sugar in most recipes and drizzled over cereals. In Montana the Amish and are inclined to use huckleberries in all sorts of confections and the juice as a sweetener. In southern Amish settlements – like Tennessee and Kentucky – sorghum molasses is a ready sugar substitute. Molasses is made during the fall and enjoyed all winter and spring. Like maple syrup, molasses is drizzled and enjoyed over biscuits, cereals and used in place of sugar in recipes. Click here for the recipe.
FIVE-STAR CHICKEN CORN CASSEROLE: A hearty harvest favorite, check out this amazing recipe here.
EASY APPLE DROP COOKIES: An automatic fall favorite! Click here for the recipe.
THANK YOU CASSEROLE: This is a delicious, hearty casserole. Here's a little background:
This is a casserole that comes to us from an Amish woman in Atlantic, Pennsylvania. She doesn’t say why it is called “thank you” casserole, so we’ll just have to assume that the casserole is so tasty that you’ll say “thank you” a million times after you’re served it. So, thank me for posting it, and enjoy!
I will say that this recipe is common within the post-WWII tradition of Amish cooking, where processed, canned foods became popular among the Amish.
Click here for the recipe.
OATMEAL CRISP COOKIES: Such an amazing cookie! Click here for this recipe.
AUTHENTIC GERMAN RIVEL SOUP: Another Amish Classic. Click here.
AMISH GRAPE PIE: This is a very underrated pie and worth a try. Perfect as grapes ripen and are ready to be turned into all sorts of delicious stuff. Here is more about the pie:
Amish gardens are usually geared toward “staples”, versatile and easy to grow goodies like tomatoes and zucchini first and then on to potatoes and carrots and lettuce and then, if space permits, melons and some more offbeat stuff like kale or grapes. Amish cooks that don’t grow their own grapes will often mail-order some so they can press them into homemade juice, make them into jellies or even bake them into pies. Yes, grape pie is something that I’ve heard about in Amish kitchens ever since I began doing this 25 years ago. Grape pie occasionally shows up on the menus at weddings and I saw some being served at an Amish benefit supper not all that long ago. I was excited to see it, so I grabbed the last two slices.
The photo isn’t the most attractive because the juice had kind of run out and the crust had crack a bit by the time I got around the photographing the pie. But, man, it was good and grapey. So if you find yourself with an abundance of grapes, I’d encourage you to try grape pie.
Grapes obviously don’t grow well everywhere so grape pie is especially contingent on what region you are in, just like huckleberry pie being popular with the Amish out west or muscadines among the Amish of the South.
Click here for the recipe.