'Taste Of Home' For Fall

"Taste of Home" is America's biggest-selling cooking magazine, full of readers' favorite recipes, made with easy-to-find ingredients and simple techniques

Now, the editors have put together "The Taste of Home Cookbook," with more than 1,000 recipes from readers and the magazine's test kitchen.

Editor in Chief Catherine Cassidy brought some recipes that are prefect for fall to The Early Show Monday.

She says the point of "Taste of Home" is that, if a recipe has become a favorite in one family, it will certainly be a hit with others.

RECIPES

Mulled Cider

From the Taste of Home test kitchen

This is a classic warmer-upper that you can serve on chilly winter days. Pass the brandy separately for those who want it!

3 cinnamon sticks (3 inches)
3 whole cloves
2 whole allspice
1 bay leaf
3 quarts apple cider or apple juice
1/4 cup orange juice
1/4 cup lemon juice
1 tablespoon grated orange peel
2 tablespoons brown sugar
Dash salt
1 to 1-1/2 cups brandy, optional

1) Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.

2) In a large saucepan, combine the apple cider, juices, orange peel, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, for 30 minutes to blend flavors.

3) Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately.

Yield: 13 servings (about 3 quarts).
Nutrition Facts: 1 cup (calculated without brandy) equals 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 35 mg sodium, 31 g carbohydrate, trace fiber, trace protein.

Recipe from the Taste of Home Cookbook © 2006 Reiman Media Group, Inc.

For more recipes, go to page 2.Stuffed Pork Tenderloin

From the Taste of Home test kitchen

This roast recipe comes complete with an easy lesson on how to butterfly and stuff the meat with mouth-watering filling. Just follow the directions.

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach (substitute basil or kale)
2 thin slices deli ham
(1/2 ounce each)

1) Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap.

2) Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently.

3) Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.

4) Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads
160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Yield: 4 servings.

Nutrition Facts: 1 serving equals 248 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 588 mg sodium, 2 g carbohydrate, 1 g fiber, 32 g protein.

Dijon Sauce for Veggies

From Jan Allen, Thermopolis, Wyo.

Here's a deliciously different way to serve good-for-you vegetables to your family. The creamy trimmed-down sauce with its subtle Dijon flavor drapes nicely over cauliflower, carrots or most any vegetable. I like to blanch broccoli florets and toss them with the sauce.

1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon olive oil
2-1/2 cups fat-free milk
3 tablespoons cornstarch
1/4 cup vegetable broth
2 ounces reduced-fat cream cheese, cubed
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg

1) In a small nonstick saucepan, saute the onion and garlic in oil until tender. Stir in milk. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened.

2) Remove from the heat. Whisk in cream cheese until melted. Stir in the mustard, salt, pepper and nutmeg. Serve with vegetables.

Yield: 2-1/2 cups.

Nutrition facts: 1/4 cup equals 58 calories, 2 fat (1 saturated fat), 6 mg cholesterol, 212 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.

For more recipes, go to page 3.Cider Beef Stew

From Joyce Glaesemann, Lincoln, Neb.

It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese.

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
3 cups apple cider or juice
2 tablespoons cider vinegar
2 teaspoons salt, optional
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4-inch pieces
3 celery ribs, cut into 3/4-inch pieces
2 medium onions, cut into wedges
1/4 cup all-purpose flour
1/4 cup water

1) In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, vinegar, salt if desired, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

2) Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender.

3) Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Yield: 8 servings.

Nutrition Facts: 1 cup equals 315 calories, 12 g fat (0 saturated fat), 70 mg cholesterol, 238 mg sodium, 29 g carbohydrate, 0 fiber, 24 g protein.

Apple-Berry Streusel Bars

From Jane Acree, Holcomb, Ill.

The flavor combination of apples and raspberries is fabulous in these easy-to-make bars.

2-1/2 cups plus 2 tablespoons all-purpose flour, divided
2 cups old-fashioned oats
1-1/4 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup butter, melted
3 cups thinly sliced peeled tart apples
1 jar (12 ounces) raspberry preserves
1/2 cup finely chopped walnuts

1) In a large mixing bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. Pat remaining oat mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375° for 15 minutes.

2) Meanwhile, toss apples with remaining flour. Stir in the preserves; spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture. Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack before cutting into bars.

Yield: 4 dozen.

Nutrition facts: 1 bar equals 121 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 56 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

For another recipe, go to page 4.Old-Fashioned Carrot Cake

From Kim Orr, Louisville, Ky.

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy, buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough!

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots

FROSTING:

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons milk
1 cup chopped walnuts
Orange and green food coloring, optional

1) In a large mixing bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots.

2) Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3) For frosting, in another large mixing bowl, cream butter and cream cheese. Beat in the vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve the desired spreading consistency. Reserve 1/2 cup of frosting for decorating if desired. Stir walnuts into remaining frosting.

4) Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip.

5) Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so that each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. Store cake in the refrigerator.

Yield: 12 servings.

Nutrition facts: 1 slice equals 702 calories, 36 g fat (10 g saturated fat), 99 mg cholesterol, 273 mg sodium, 90 g carbohydrate, 2 g fiber, 8 g protein.

Recipes from the Taste of Home Cookbook © 2006 Reiman Media Group, Inc.