My last entry (oh, say...10 minutes ago) inspired me to post about a few of my Fall favorites. A few recipes, treasures, and hideaways that I've found in my journeys...enjoy!
During my March 2007 trip to Charleston, we visited the Middleton Place Plantation. After our tour we made out way to a little outdoor cider stand that sold various local ciders and baked goods. We were immediately hooked on Carolina Cider Company's Peach Cider. We found the Carolina Cider Company store on Savannah hwy on our drive back and spent an hour sampling all of their goodies. We left with gallons of cider, coffees, pralines, apple butters, and sweet potato butter. I had never tasted sweet potato butter before but I'm hooked. I brought jars back for my mother and grandmother and they have made appearances on their brunch tables ever since. I wasn't quite sure if it was supposed to be used as apple butter is used but we soon discovered that it is far more delicious than it's apple sister. Sweet potato butter on a fluffy homemade biscuit should be the Eighth Wonder of The World.
The Amicalola Lodge is a gem of a lodge about 90 miles North of Atlanta. I spent a weekend there in late September of 2005 and had a unexpectedly great time.
It's a gorgeous lodge nestled in the foothills of the Appalachians. The lack of "things to do" adds to the charm, I think. We spent the afternoon walking down the falls and then hiked the 3+ miles back up the mountain to the lodge. Actually, the beginning of the Appalachian Trail is located here and is a perfect photo-op. The food isn't the greatest as there aren't many restaurants in the area but the lodge does have a buffet style breakfast and dinner. The sunsets (which are perfectly viewed through the solid glass walls) make up for anything this place lacks.
Every Thanksgiving and Christmas for the past 22 years has been a gathering of aunts, uncles, cousins, second cousins, greats and grands, ex's, and steps. Everyone is invited. Everyone has their "signature dish" and my mothers has always been Pumpkin Pie. What would the season be without pumpkin pie? This is the recipe that my grandmother and mother have used for decades. It's the best I've ever tasted and ironically enough, it comes right off of the Libby's pumpkin label.
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
The nutritional facts aren't all that terrible. But I'm not going to post them because who honestly wants to think about that this time of year!