Northwest Autumn Fruit Bake Rsc Recipes

ALMOND AND FRUIT TART #RSC

Steps:

• Prepare the crust: Mix the flour and sugar together. Cut in the butter with a pastry blender or 2 knives until the mixture becomes coarse crumbles. Add the vanilla and water and toss with a fork until the dough just holds together. Add more water if needed.
• Press the dough evenly into an 8-inch removable-bottom tart pan. Chill in the refrigerator for 45 minutes.
• Preheat the oven to 400 degrees.
• Line the chilled dough with the sheet of foil and fill with dried beans. Bake in the lower part of the oven for 8 minutes. Remove the foil and beans and bake for an additional 5 minutes. Remove from the oven.
• Make the filling: Stir the sugar and peach preserves together in a bowl. Add the remaining ingredients and blend thoroughly. Pour into the tart shell.
• Set on the center rack in the oven and bake for 30-35 minutes. Cool and serve.

AUTUMN NOODLE BAKE

Steps:

• Cook noodles according to package directions, drain.
• Combine noodles, chicken, soup, 1/2 cup water or milk, vegetables and 1/2 cup cheese.
• Spoon into 2-qt.
• baking dish; top with remaining cheese.
• Bake uncovered at 350 degrees for 20 minutes or until heated through and cheese is melted.
• Sprinkle with chopped parsley or green onions, if desired.

AUTUMN PUMPKIN BAKE

Steps:

• Wash pumpkin, cut off top and scrape out seeds and stringy portion and discard.
• Cook ground beef slightly and drain off fat.
• Add onion and garlic and saute lightly.
• Add seasonings and tomato juice.
• Heat through.
• Mix with uncooked rice.
• Layer 1/3 each of the cabbage, potatoes, rice and meat mixture in pumpkin.
• Repeat layers and replace lid.
• Bake at 350' for 2 1/2 to 3 hours or until done.
• Pumpkin is done when it is soft when pierced with a fork.

AUTUMN NOODLE BAKE

Steps:

• Cook noodles according to package directions, drain.
• Combine noodles, chicken, soup, 1/2 cup water or milk, vegetables and 1/2 cup cheese.
• Spoon into 2-qt.
• baking dish; top with remaining cheese.
• Bake uncovered at 350 degrees for 20 minutes or until heated through and cheese is melted.
• Sprinkle with chopped parsley or green onions, if desired.

NORTHWEST AUTUMN FRUIT BAKE #RSC

Steps:

• Preheat oven to 375 degrees.
• Lay a large sheet of Reynolds Wrap Foil on a work surface and form a baking dish large enough to hold the fruit. Toast the nuts on it in the preheated oven about 10 minutes or so depending on the type of nut used. Keep a watchful eye on the nuts, they can burn very quickly. Reserve nuts in a small container. Increase the oven heat to 450 degrees.
• Place bacon on the foil dish and bake in the oven until crisp and golden brown. With a slotted spoon remove bacon and drain on paper towels. Pour bacon drippings from foil dish into a heatproof small container making sure there is a thin layer of grease remaining on the foil.
• Combine both sugars, salt and pepper in a small bowl.
• Using a cookie sheet underneath the foil dish for added support lay the fruit in the foil dish in one layer and sprinkle on the sugar mixture evenly. Drizzle with maple syrup and 1 tablespoon of the reserved bacon drippings and nestle the rosemary sprigs among the fruit. Bake in the 450 degree oven (or hot grill, or campfire) for 25 minutes or until fruit is tender and golden brown in spots.
• Meanwhile whip heavy cream with the remaining one tablespoon of maple syrup until soft peaks form.
• Remove fruit from oven and sprinkle with reserved bacon and nuts. Serve warm with maple whipped cream.