Dad's favorite pie is apple ... my sister's is pumpkin ... I'll take all of the above! My mom was an avid canner when we were children, so summers and into the fall were times to "put up" veggies, fruits and jams to enjoy. I think this was as much Mom's South Dakota roots as it was anything else - we lived in San Diego and pretty much had fresh fruits and veggies all year. And, of course, we trick-or-treated on Hallowe'en and made the obligatory jack-o-lanterns.
2. Do you and/or your family “celebrate” Halloween? Why or why not? And if you do, has it changed from what you used to do?
Sure! It's the "Hallows Even" - the eve of All Saints day. Episcopalians generally don't really have a problem with it (although a few do). It really hasn't changed much for us, but I do notice how some of my neighbors really go overboard with the decorations - I don't remember decorating for Hallowe'en growing up (of course, my Dad hated putting up Christmas lights on the house too ... so we were a little off-beat).
2. Candy apples: Do you prefer red cinnamon or caramel covered? Or something else?
Carmel - definitely!
3. Pumpkins: Do you make Jack O’ Lanterns? Any ideas of what else to do with them?
Cook 'em! Cut them down and cook them - a pressure cooker works really well. Then you can make fresh pumpkin pie or pumpkin soup (which is really good!).
4. Do you decorate your home for fall or Halloween? If so, what do you do? Bonus points for pictures.
Uhhh ... no. October is a crazy time with school and church activities, so I must admit decorating for Hallowe'en beyond the jack-o-lantern is not really on my radar.
5. Do you like pretending to be something different? Does a costume bring our an alternate personality?
Sure ... I'd like to pretend I'm Julia Roberts ... hahahaha! But seriously, it's fun to play and it gets you out of your own head for awhile.
Bonus: Share your favorite recipe for an autumn food, particularly apple or pumpkin ones.
Executive Inn Pumpkin Cheesecake (makes 10" cheesecake)
Prepare crust and press into 10" springform pan (bottom ONLY)
1 tsp. soft butter (brush on bottom of pan)Filling:
1 1/4 cup graham cracker crumbs
1 tsp. cinnamon
1/4 cup sugar
1/4 cup melted butter
1 1/2 cup sugarBlend and pour filling into pan. Bake at 300 degrees for 1 1/2 hours. Remove and let rest 10 minutes, then pour sour cream topping over cake.
2 lbs pumpkin
1 TBS pumpkin pie spice
1 cup whipping cream
Sour Cream Topping:
1 lb. sour creamCool thoroughly and then chill.
1/2 cup sugar
2 tsp. vanilla