It seems like when Autumn comes around our food tastes change. We want things that are warmer, for the air can have a nip to it. We want things that have some spice in them. The flavors are richer and fuller than in the summer. Here are some of my favorite fall foods. I do hope you enjoy them.

6 cups of Apples, peeled, cored and sliced
1/2-3/4 cups granulated Sugar (sweeten to your taste)
1-2 teaspoons Cinnamon
sprinkling of cloves and nutmeg if desired
2 Tablespoons of Butter
2 Tablespoons of instant Tapioca
or 2 Tablespoons of flour mixed in with Sugar
Crust for double crusted 8 or 9 inch pie

Place apples (I prefer jonathans, but Rome Beauties, Duchess or any slightly tart apple is fine) in a large bowl and sprinkle with sugar and spices, flour if you are using that. Line your pie pan with crust (I use premade pie crust from the refrigator case at the store because dispite all my mother's attempts, I am a complete failure at making pie crust). Sprinkle the bottom of the crust with Tapioca then pour in the apple mixture. Cover with the other crust, seal the edges in whichever way you prefer, I moisten the edge with water and seal it, then crimp the edges together. Bake at 425 for about 15 minutes, then reduce to 325 for about 45 minutes, until the apples are soft.

I have no idea how Hunkey Broth got it's name. I assume it was christened by one of my siblings because they couldn't pronounce whatever it was really called. Anyway the name has stuck, and the real name of this soup has been lost in obscurity.

8 cups Tomato Juice
6-8cups of Water
1 Pound of Hamburger
1 Egg
1/2 cup oatmeal or bread crumbs
small amount of milk
Salt to taste
1/4 cup alphabet macaroni or baby patina

Place Tomato Juice and Water into a large kettle and bring to a boil. Mix the Hamburger, egg, salt and oatmeal or bread crumbs together, adding enough milk so it holds together. Form small meatballs, and drop them into the boiling Tomato Juice. Reduce heat and let simmer, it can simmer most of the day if you wish. Just before serving, return to boiling and add the tiny macroni, Stir almost constantly to prevent the macaroni from sticking to the bottom of the kettle. Serve as a soup with fresh bread from the oven. This is even better reheated the next day.

1 large beef Shank
1 large can Tomato Juice
4 cups mixed vegetables (your preference)
2 Onion, diced and one quartered
3-4 Stalks of Celery, Diced
1 bay leaf
Chopped cabbage (optional)

Place beef shank in a large kettle and cover with water add the quartered onion, bay leaf, and 1 stock of celery (whole-this is optional). Bring to a boil, reduce heat and simmer until the meat falls off the shank. This may take a couple of hours. Strain the broth and return it to the kettle along with the meat. Add the Tomato Juice and the rest of the vegetables, and simmer for 4-6 hours over a low heat, add more water if necessary. This freezes well and is better reheated the next day.

2 packages active dry yeast
2 cups warm water(105-115 degrees)
1/2 cup sugar
1 Tablespoon Salt
2 eggs
1/4 cup vegetable oil
1 cup Whole Wheat Flour
6-7 cups White Flour

Dissolve yeast and 1 Tablespoon of the sugar in warm water in a large mixing bowl. When the yeast starts to bubble, add salt, sugar, eggs and 1 cup Wheat Flour, mix well. Add Vegetable oil and mix. Add enough remaining white flour to make a stiff dough. Turn out on a floured surface and knead dough until it is smooth, elastic and no longer sticky. While you are kneading the dough, you can throw it down on the table, hit it, pound it, whatever you want. It is actually a good frustration reliever, just don't throw it at the walls, on the floor or at your spouse!!

Now you place the dough in a greased bowl and set it in a warm place, the oven heated to the warm setting then turned off is good. When it is doubled in size, punch it down, divide it into two equal sized loaves, shape them and fit them into greased 9x5x3" pans. Again let rise until double, then bake in a preheated 375 degree oven for about 30-35 minutes. The loaves will be golden brown, and will sound hollow when you tap them with your knuckles.

Cool on a rack and enjoy. My favorite thing is to cut one while it is still warm and eat it with fresh butter or even peanut butter on it.

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