More of my Favorite Autumn Recipes…apples, sweet potatoes, and cranberries!

I have three more recipes to post and then I’m finished for the day! All three are great for the fall/autumn.


painting by John R. York, click on his name for his ebay shop.

This cake is from the leaflet that you can pick up when visiting Apple Hill in Camino/Placerville, CA area ~ one of my favorite places to visit in October.

Apple Hill Cake

Combine 2 cups of sugar, 1/2 cup of oil and 2 eggs in a large mixing bowl.

Add 4 cups of diced apples

Sift together 2 cups flour, 1 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg, 2 tsp baking soda then add to apple mixture.

Pour into 9×13 greased cake pan and bake for 1 hour in a preheated 350F oven.


O’Hallowran’s in Apple Hill

The following recipe was always brought by my sister-in-law to the big Thanksgiving gathering of my inlaws…the gathering sorta died out slowly after my husband’s grandma died, the aunts and uncles and cousins have all gone their own way now.

Cranberry Relish

1 bag whole cranberries
1 apple
1 orange with peel
1-1/2 cups crushed pineapple
1-1/2 cups sugar
1 small package strawberry jello
1/2 cup chopped pecans

Chop cranberries, orange and apple in food processor or blender into small pieces. Dissolve jello in 1 cup hot water, or 1/2 cup hot water and 1/2 cup pineapple juice. Mix all together and chill.

I made the following recipe for last Thanksgiving ~ most scrumptious, indeed! It’s from Tyler Florence and you can find it on the foodnetwork. It was the one that was broadcasted on 20 November 2007 ~ where he cooked the whole Thanksgiving meal with one temp oven.

Whipped Sweet Potatoes and Bananas with Honey

You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat up in the oven.

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup unsalted butter, at room temp
1/4 cup honey
Kosher salt
1/2 cup flour
3/4 cup dark brown sugar
1-1/2 cups pecans, chopped

Preheat oven to 375F.

Prick sweet potatoes all over with fork, put them on a roasting pan and roast for 30 minutes. Toss bananas onto pan and continue roasting for 10-15 minutes until bananas and potatoes are very soft. Remove pan from oven but don’t turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel bananas and add them to bowl along with 1 stick of the butter and the honey. Season with salt and beat vigorously with a wooden spoon until well combined and mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, brown sugar, flour and pecans until mixture is course crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to oven. Cook for about 20 minutes until the crumbs are golden.

Serve hot.

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About sleepycathollow

I'm Michelle and live in Northern Nevada ~ beautiful mix of high desert and the Sierra. While I work at the University, I'd rather take pictures, play with fountain pensioned ink, garden, cook, craft and make quilts. :)
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3 Responses to More of my Favorite Autumn Recipes…apples, sweet potatoes, and cranberries!

  1. blazedanielle says:

    Yummy!! Those all look so good! And so does your blog! I fall-ified mine too! Feels good to get cozied up on the blog just as much as it does to be snuggled in a scarf!

  2. Belinda says:

    My goodness, woman, reading this post makes me hungry! 😀

  3. Okay – I started a new Fall Into Cooking Meme to motivate me to try new ‘fall recipes’…..I found some great ones here!!! I am off to print them off.

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