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A Taste of Fall

DSC_0034  400x279We enjoy making a variety of historic recipes in our homes at Sauder Village. Depending on the day and the season, you may find our historic interpreters making soups, breads or tasty desserts of days-gone-by.  To celebrate the fall season we’d like to share some fall-themed recipes you can try in your own home. Enjoy! 

Spiced Cider
1 gallon of apple cider
6 cloves
1 broken cinnamon stick
3 whole allspice berries
Put the spices in a bag and add to the cider, then heat over a trivet. When hot, remove the spices and serve.

1- 1/2 pounds dried fruits (prunes, apricots, figs, plums, apples, peaches pears, berries, cherries, etc.)
8 cups water
8 whole cloves
2 cinnamon sticks
Vanilla to taste (optional)
Lemon or orange peel (optional)
1 cup sugar (optional)
Brandy or cherry bounce to taste (optional)
In a kettle, cook the whole fruit in water with the sugar and spices until the fruit is soft. The syrup can be chilled for an after dinner drink or dessert topping, and the fruit can be eaten as a dessert.
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Pumpkin Squash Soup

1/2 cup onions
3 T. butter
2 cups mashed pumpkin or squash
1 t. salt
1 T. sugar
1/4 t. nutmeg
1/4 t. ground pepper
3 cups of chicken both
1/2 cup cream
Chop the onions then gently brown in the butter in a pan or kettle. Put the mashed pumpkin or squash into the pan with the onions, salt, sugar, nutmeg, and pepper. Slowly add the chicken broth (or bouillon cubes as a substitute) and heat through. To serve, pour into a tureen and add the cream. Make sure your soup does not boil.
Note: you may use a 2 T. of peanut butter to the soup for extra flavor.




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