Favorite Fall Recipes

Fall is here, and there’s no better time to pull out your favorite recipes and enjoy the flavors of the season! From cozy breakfasts to sweet treats and comforting classics, fall is full of opportunities to spend time in the kitchen and share something delicious with the people around you. So, we’re pulling a few tried-and-true recipes from our very own “Crier Creek’s Elk-Cellent Cookbook” to bring a little taste of camp to your fall!

These recipes have been shared and enjoyed by friends of Pine Cove for many years, making them perfect for everything from fall gatherings to quiet evenings at home. Whether you’re looking for a new family favorite or a familiar recipe to enjoy this season, we hope these camp classics inspire you to get cooking, gather around the table, and make sweet memories along the way!

Wassail

By Vicki “Mama Mia” George

• 1 Gal. Apple Cider
• 2 c. Orange Juice
• ½ c. Lemon Juice
• 2 c. Sugar
• 10-12 Cinnamon Sticks
• 1 T. Whole Cloves
• 1 T. Whole Allspice

Combine all ingredients in a large pot. Simmer for about an hour. Pour through cheesecloth or strainer to remove seasonings before serving. Serve hot.

Chicken Tortilla Soup

By Alison Roberts

• 3 Cans Reduced-Sodium Chicken
• 1 San Ro-Tel with Lime & Cilantro 
• 1 Ig. Can Chunk Chicken Broth
• 1 T. Onion Flakes
• 1 T. Chili Powder

Mix all ingredients. Simmer on the stovetop. Serve in soup bowls with avocado, grated Monterey Jack cheese and crushed tortilla chips.

Cranberry Salad 

By Vicki “Mama Mia” George

• 2 Ibs. Fresh Cranberries (rinsed & sorted)
• 2 Oranges (whole) 
• 2 c. Walnuts or Pecans (finely chopped) 
• 2 c. Celery (finely chopped) 
• 4 c. Red Seedless Grapes (quartered) 
• 1 lg. Cherry-Flavored Jello
• 4 lg. Cranberry-Flavored Jello
• 3 c. Hot Water
• 3 c. Granulated Sugar

In a large bowl, dissolve the Jello and sugar in hot water. Let cool. Grate the cranberries and oranges with rind in a manual grinder. If you use a food processor, be careful to not turn the oranges into juice or purée. Combine all ingredients, cover and refrigerate. 

Note: This makes a great holiday gift packaged in decorative jars. I got this recipe from my friend Terry Brandt using only cherry Jello.

Sweet Potato Casserole 

By Amy Campbell

• 6 c. Sweet Potatoes (baked & peeled)
• ⅔ c. Sugar
• 2 Eggs
• 1 tsp. Vanilla
• ⅓ c. Milk
• ⅓ c. Butter

Topping:

• ⅔ c. Brown Sugar
• 2 ½ T. Butter
• ⅓ c. Flour
• ⅔ c. Pecans (chopped) 

Combine 1st 6 ingredients. Beat with an electric mixer until smooth. Pour into a 9 x 13-inch pan. Combine 1st 3 topping ingredients and cut butter into flour and sugar until pea-size.

Note: We make every Thanksgiving and Christmas.

Pumpkin Crunch Cake 

By Christin Pivero 

• 1 (14-15 oz.) Can Pumpkin
• 1 lg. Can Evaporated Milk 
• 1 ½ c. Sugar
• 2 tsp. Pumpkin Pie Spice
• 4 Eggs
• 1 Box Yellow Cake Mix
• 1½ c. Pecans (chopped) 
• 2 Sticks Margarine
• 1 tsp. Salt

Beat together the first 6 ingredients and pour into a greased 13 x 9-inch pan. Sprinkle dry, yellow cake mix evenly over the mixture in pan. Add chopped pecans over cake mix. Thinly slice the margarine and place on top of the pecans. Bake at 350° for 45 to 50 minutes. Serve slightly warm with whipped topping or vanilla ice cream. Enjoy!