Two Fall Favorites

Well, it hasn't felt much like fall around here, with temperatures in the 70's most days. I took this picture of our rose bush yesterday; lots of buds and flowers.    

Even with the warmer weather we've still been enjoying some of our favorite fall recipes. Since we have one kiddo allergic to anything apple, I have to make sure there's an option for her whenever I bake something apple; so these two recipes tend to get made on the same day.   I'm horrible at labeling blog posts so I may have shared these recipes before but here they are again.  

Pumpkin Pie Squares: 
(adapted from this recipe)

3/4 C all-purpose flour
3/4 C rolled oats
1/4 C packed brown sugar
1/2 C butter, softened
2 C pumpkin puree
1 (12oz) can evaporated milk
2 Eggs
1/2 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 C chopped nuts (walnuts or pecans)
1/3 C packed brown sugar
2 TB butter, softened
1/2 C oats

Preheat oven to 350F.  Spray or Grease a 9x13 pan.

Mix together the flour, oatmeal, brown sugar and butter. Press into pan, bake for 20 minutes or until golden brown.

In large bowl or blender, blend together pumpkin, evaporated milk, eggs, sugar, salt and spices.  Pour custard over baked crust; bake for 30 minutes or until firm.

While custard is baking, mix together the chopped nuts, brown sugar, butter and oats.  Sprinkle topping on custard and bake additional 15 minutes.  Cool and cut into squares.  To serve, top with whipped cream if desired.  

Straight from the Orchard Apple Cake:
(adapted from this recipe)

2 eggs
2 C sugar
1/2 C oil
1 tsp vanilla
2 C all-purpose flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
4 cups apples, peeled and diced
1 C oats

Preheat oven to 350F. Grease 9x13 pan.  
Beat the eggs, gradually add sugar, oil and vanilla.  
Sift together the flour, salt, baking soda and spices then add to egg mixture; stirring well.
Stir in apples and oats.
Spread evenly into pan
Bake for 45 minutes or until toothpick comes out clean.

A couple notes about this recipe.  First, the ingredient proportions will seem way off; like there's not enough batter for that amount of apples but there is.  Second, I recommend mixing this all by hand; it just seems to come out better for me when I do it by hand.  Lastly, the original recipe calls for a frosting but honestly, I think it would mess up the cake, it is already plenty sweet.  When baked this has a crusty top which is our favorite part, it gives a nice contrast to the soft, appley inside.  You can see a bit of what I mean about the topping in this picture,