Fall is by far my favorite season. Cooler weather, bright blue skies, changing leaves, football, mums and pansies everywhere, just make me smile. Going to the pumpkin patch and our Halloween Hayride two of my very favorite family traditions. I don't know about everywhere else, but in Georgia, the air just smells better in the fall!

I also love foods associated with fall so when My Friend Amy announced she was hosting a Fall Recipe Challenge I knew I had to participate, not only to share my favorite recipes, but to steal some from others. I just could not decide between a pumpkin recipe or an apple recipe, so I am including both.

The first is an OLD family favorite that my mom made when we were kids. It is an easier take on old fashioned apple dumplings wrapped in pastry.

APPLE DUMPLINGS

1 c sugar

1/8 t nutmeg

2 T margarine

2 t baking powder

2/3 c shortening

6 apples, peeled and sliced

1 c water

1/4 c cinnamon red hots

2 c sifted flour

1 t salt

1/2 c milk

Combine sugar, water, nutmeg and cinnamon candy; cook over low heat until candy dissolves. Make dough of flour, baking powder, salt, shortening and milk. Roll to 1/4 inch thickness and cut into strips. Cover bottom of 13 x 9 pan with dough strips. Add apples and sprinkle with more sugar, cinnamon and nutmeg. Dot with butter. Cover with dough strips. Pour cinnamon syrup over all. Bake at 375 for about 35 minutes. Serve warm, with vanilla ice cream if desired.

The second recipe is from a 1998 issue of Bon Appetit magazine. It is easy and makes enough to share, so I take to school quite often.

PUMPKIN RAISIN BARS

2 c all purpose flour

2 c sugar

1 T ground cinnamon

2 t baking powder

1 t baking soda

1 t salt

1/2 t ground nutmeg

1/2 t ground cloves

1 15oz can pumpkin

4 large eggs

3/4 c vegetable oil

1 c raisins (good with dried cranberries too)

8 ounces cream cheese, softened

1 c powdered sugar

1/3 c butter, softened

Preheat oven to 350. Grease a 15 x 10 1/2 inch baking sheet. Stir first 8 ingredients in a large bowl. Add pumpkin, eggs, and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake about 25 minutes. Cool in pan on wire rack.

Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting on cake in thin layer.

Must be refrigerated. Makes 24 bars.

To add your own favorite fall recipe, link your post here.