It’s beginning to look a lot like October.
In the last week the leaves have begun to turn, making the hills look like a beautiful watercolor painting. Cornfields are being harvested and grain trucks have become a common sighting on country highways.
Pumpkins are beginning to make appearances on front porches and mums are in full bloom.
The boys and I recently made a trip to the same hillside orchard where we picked raspberries just a few months ago. The raspberry patch is about done for the season, but the apples and pumpkins are in full swing. Much to our disappointment the Honeycrisp trees didn’t bloom this season, but we made up for it by picking bagfuls of Granny Smiths, Empires and Fujis. Apples are a favorite snack around our house. I spent the weekend finding all kinds of ways to use them…applesauce, apple butter, apple crisp AND apple sundaes.
Apple sundaes might not quite be the right name for this concoction, but believe me when I say you won’t really care what it’s called. You’ll just want a bowl of your own.
Vanilla ice cream (we went with Vanilla Rice Dream)
Brown Sugar Syrup
Brown Sugar Syrup
3 tablespoons Earth Balance butter
1/2 cup firmly packed brown sugar
1/4 cup nondairy milk
2 teaspoons vanilla extract
In a saucepan combine butter, brown sugar and milk. Bring to a full boil and allow to boil for 3 minutes. Reduce heat and continue to simmer vigorously for 10-15 minutes or until thickened to a syrupy consistency. Take off heat and stir in vanilla. Let cool slightly before serving.
To make sundaes put a couple scoops of ice cream in a bowl and top with roasted apples. Drizzle brown sugar syrup on top and finally top with a sprinkle of toasted pecans.
Did you cook up any fall flavors this weekend? I’d love to hear!
*Still working out a few kinks in the new site, so you may notice as I’m tweaking it. Everything is still here. Recipes are in the menu under ‘categories’ and ‘archives’. The ‘print friendly’ is now actually print friendly. Take a look around…enjoy!