A winter nights would not be complete without a scrumptious feast to celebrate. The recipes below are tried and true from Acorn Hollow families! Enjoy, and remember to set a plate out for your ancestors and the wights!
Autumn Pork Chops
- 1 or 2 pork chops per person
- 1 small raw sweet potato (or yam) per person
- 1 apple per person – your favorite kind (we enjoy Rome or Yellow Delicious)
- 1/2 white or yellow onion per person (or more if your family loves cooked onions)
- Salt and pepper
- Brown Sugar – Optional
- Apple juice or cider
- Clean onions and slice – place in bottom of crockpot.
- Clean potatoes well and slice into thick slices. Place on top of onions. Sprinkle with a bit of brown sugar and salt if desired.
- Rinse pork chops with clear running water, trim off any large pieces of fat and place in crockpot over onions, salt and pepper as you see fit. Peel and slice apples (or leave the skins on if your family doesn’t fuss). Place over pork chops. Sprinkle apples with cinnamon and a bit of brown sugar if desired.
- Pour in apple juice or cider to cover 1/3 of the mixture. Set crockpot on high for 2 hours, then set to low to finish – will take a good 3 hours or more, depending on how full the pot is. (You may need to experiment with your crockpot size and fullness).
Baked Acorn Squash
We make this every fall with our various dinner. Acorn squash is very rich and filling. It is a great compliment to the pork chops above.
- Acorn Squash – seeded and halved
- Melted butter
- Brown Sugar
- Preheat oven to 350 degrees (F).
- Brush with melted butter and throw a chunk of butter in the hollow.
- Sprinkle with brown sugar.
- Bake for 45 minutes or until soft.
- 3 pounds apples – peeled, cored and chopped
- 3 cups water
- 1 cup white sugar
- 1 tablespoon lemon juice
- Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender.
- Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.
- 1 1/2 cups all-purpose flour
- 1/2 cup vegetable oil
- 2 tablespoons cold milk
- 1 1/2 teaspoons white sugar
- 1 teaspoon salt
- 6 Fuji apples, cored and sliced
- 3/4 cup white sugar
- 3 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup butter
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended.
- Pat mixture into a 9 inch pie pan, spreading the doughevenly over the bottom and up sides. Crimp edges of the dougharound the perimeter.
- To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
- To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
- Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.