Get in the autumn eating spirit

features@islandpacket.comSeptember 24, 2013 

Beaufort resident Sally Wilson sent in this photo of Sweet Potato Pie, which she made after reading one of Ervena Faulkner's columns. "The recipe is wonderful," she said. "I even gave it to my daughter and granddaughters." For the recipe, go to islandpacket.com/living and click on this story. Send in photos of dishes you've made from Ervena Faulkner's columns to features@islandpacket.com, and we'll share them in the paper.

SUBMITTED PHOTO

The cooler breeze is a sure sign that the season has changed.

The fresh, fall air has me in the closet, pulling linens and retrieving my autumn decorations. I've also been sorting through recipes, looking for ones that are appropriate for the season. Some are my usual recipes, but with a different flair, others I will keep in my files for another time, and still others I will prepare as gifts for others. Here are some of recipes I've found that get me in the autumn spirit.

INSTANT SPICED TEA

1 large Tang, 20 unces

1/2 jar Lipton instant lemon tea

1/2 cup sugar

1 teaspoon ground cloves

1 teaspoon cinnamon

Mix all ingredients in a large bowl. Store in airtight container. To make one serving, use 2 teaspoons of mix with 1 cup of boiling water.

RUSSIAN INSTANT TEA NO. 1

1 cup or 7-ounces Tang

3/4 cup sugar

1/2 cup instant tea with lemon

1 teaspoon cinnamon

1/2 teaspoon allspice or cloves

Mix all the ingredients in a container. Use 2 heaping teaspoons of mixture with 1 cup of boiling water.

RUSSIAN INSTANT TEA NO. 2

2 cups Tang

1 cup instant tea with lemon

1 package dry lemonade mix

1 teaspoon cinnamon

1 teaspoon ground cloves

Mix all the ingredients in a container. Use 2 heaping teaspoon mixture with 1 cup of boiling water.

BANANA CHOCOLATE CHIP BREAD

2 cups flour

1/2 cup firmly packed brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

2 small ripe bananas, mashed, about 1 cup

1/2 cup Log Cabin syrup

1/3 cup vegetable oil

1/4 cup milk

1 cup Baker's semisweet chocolate chips

1/2 cup chopped nuts

Heat oven to 350 degrees. Grease 9-by-5-inch leaf pan. Mix flour, sugar, baking powder and salt in large bowl. Beat eggs in small bowl, stir in bananas, syrup, oil and milk. Add to flour mixture; stir just until moistened. Batter will be lumpy. Stir in chocolate chips and nuts. Pour into prepared pan. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

All recipes are from Ervena Faulkner's personal files

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