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Cooking Corner

September 24, 2011
Bernice Volkens

Fall will officially be here in a couple of days, but I think it was here this last week when we had the furnace running and one morning you could actually see the frost. Now we can say officially that Indian Summer is here. It is also the time you will see a Harvest Moon but did you know that the Harvest Moon was seen on September 11th and 12th-way before we had any harvest.

The Harvest Moon is just a name. It's the name for the full moon nearest the Autumnal Equinox, which is the 24th, but the closest to the equinox was September 12th. However, these moonrises are what makes every Harvest Moon special. A full moon rises around the time of sunset. Around the time of this full moon in autumn, you'll see the moon ascending in the east close to the time of sunset several evenings in a row. No matter what the calendar says the Harvest Moon will continue to shine from dusk til dawn-it just happened a little earlier than usual in the month.

Even if we won't be having a Harvest Moon, it is certain harvest has already started. The Pioneer seed corn crop is really in full swing right now; and it looks like the soy beans and field corn will soon be ready to harvest. Each day brings changes as autumn creeps slowly across our land. A careful observer cannot help but sense things are changing. For some people, autumn is a sad time, a time of passing when the life of one year ends and another begins. But autumn is also a glad time, a time of bountiful harvests, of beauty in the changing colors, of the rush of activity on a farm. To me it is an exciting time. Also the time for apple desserts of which there are many. A delicious fall treat for breakfast on the run.


1-1/2 cup sifted flour

1/2 cup sugar

2 teaspoons baking


1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup shortening

1 egg, slightly beaten

1/2 cup milk

1 cup apples diced


1/4 cup brown sugar

1/4 cup walnuts, chopped

Mix these ingredients

together to make topping.

Sift flour, sugar, baking powder, salt and cinnamon in mixing bowl. Cut in shortening until fine crumbs form. Combine milk and egg. Add to dry ingredients along with the apples. Stir just enough to moisten. Spoon batter into muffin cups, filling two-thirds full. Sprinkle with brown sugar topping. Bake at 375 degrees for 25 minutes, or until golden brown. Makes 12.

"Celebrate Autumn with crisp, apple - red days and cozy nights."



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