Category Archives: Autumn

Recipe of the Week

From Amanda’s kitchen, of ArtisanMaskers

Mock Apple Crisp

Doesn’t this Autumny apple crisp look delicious?  Well, if you thought those were apples you’d be  WRONG!  Believe it or not, this is a picture of my sister’s “mock apple” crisp, which uses not apples, but ZUCCHINI!  (Great way to use up all the excess zucchini from your garden, right?)  Here we go!

First, to turn all that zucchini into “apples”!

8 Cups Zucchini, peeled, seeded, and chopped into “apple-like” chunks or slices

3/4 Cup Lemon Juice

1 Cup Sugar

1 tsp Cinnamon

1/2 tsp Nutmeg

1 Tbsp Cornstarch

Boil zucchini pieces in lemon juice until tender (about 15 minutes).  Add sugar, spices, and cornstarch and simmer another 10 minutes, stirring occasionally.  Let cool slightly.

To make “crisp” topping, cut together with a pastry blender:

1 Stick Cold Butter (1/2 Cup)

3/4 Cup Brown Sugar

1 Cup Oats

1 tsp Cinnamon

Pour your mock apple mixture into a 9×13 baking dish and sprinkle crisp topping crumbs evenly over all.  Bake at 350 degrees for 20 minutes, or until top looks slightly browned.  Enjoy hot with ice cream!

>Warm Hues For Fall Weddings

>Gone is the need for the traditional white wedding, now is the time to splash a little color… a little you into your wedding. Fall is such a fun explosion of dark rich tones and your weddings can be too…if you dare to be a little offbeat!!

Here are some great finds for your Fall Wedding:





Find these items and more from the Offbeat Wedding Team on Etsy!

>Autumn Wedding Favors – Hot Pepper Jelly


I made this for family and friends one Christmas and was so surprised at how well received it was.  I recommended that they serve it over softened cream cheese with crackers.  I had people asking for this recipe for months.


  • 2 1/2 cups finely chopped red bell peppers 
  • 1 1/4 cups finely chopped green bell peppers
  • 1/4 cup finely chopped jalapeno peppers
  • 1 cup apple cider vinegar
  • 1 (1.75 ounce) package powdered pectin (available at your local super store)
  • 5 cups white sugar

  • I use a blender instead of “finely chopping” and they turned out just as pretty and tasty.


  1. Sterilize 12 (4 ounce) or 6 (8 ounce) canning jelly jars and lids (available at your local super store and according to manufacturer’s instructions. Heat water in a hot water canner (or just use a large stock pot).
  2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  3. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  4. Place jars in rack, and slowly lower jars into canner (large stock pot). The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process (boil) for 5 minutes.

Nutritional Information 

Amount Per Serving  Calories: 88 | Total Fat: 0g | Cholesterol: 0mg

To make this a wedding favor:

You will need colored yarn/twine/raffia/string.
Light weight fabric that coordinates with your wedding colors cut into 4×4 inch squares.
Card stock cut into tags.
Initial stamps.
Hole punch.

After jars are completely cool (12-24 hours)  remove the metal ring that screws onto the top of the jar.  Center the fabric on top of the lid and screw the ring back on.  The fabric should be tight across the lid.

Stamp your initials onto the pre-punched paper tags and thread onto your yarn/twine/raffia/string.

Tie the raffia around the jar ring and make a bow.

Voila!  A autumn themed food favor.