As the leaves change and scarecrows pop out of corn fields all across Western New York, it’s time to get your oven’s baking! October is my favorite month, it holds the dates for my birthday and anniversary!

This year I turn 33 and my husband and I celebrate our 15-year marriage! Time for sweaters, slippers, pie, and wine! High school football is coming to an end, and wrestling season getting closer.

Putting the cleats away and rolling out the mats. I can hardly wait! As the night gently frosts your yard, keep your kitchens warm with these recipes, from my kitchen to yours.

Pumpkin Spice Bunt Cake

1 1/4 cups shortening

2 eggs, beaten

1 cup packed brown sugar

1 1/4 cups white sugar

1 (15 ounce) can pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

3 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 cup chopped pecans

Add all ingredients to list

Directions

Prep: 20 mins., Cook: 1 hr.

Ready in: 1 hour 30 minutes

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Mix flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.

In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.

Crock Pot Apple Crisp

1 cup all-purpose flour

1/2 cup light brown sugar

1/2 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter, cut into pieces

1 cup chopped walnuts

1/3 cup white sugar, or to taste

1 tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

6 cups apples – peeled, cored and chopped.

Prep: 30 min. Cook: 2 hrs.

Ready in: 3 hrs. 30 min.

Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.

Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Yellow Squash Dressing

2 cups diced yellow squash

2 cups crumbled cornbread

1/2 cup margarine, melted

2 teaspoons dried sage

1 (10.75 ounce) can cream of mushroom soup

1 egg, beaten

1 large onion, chopped

1 1/2 teaspoons sugar

salt and pepper to taste

1/4 cup milk

Prep: 10 min. Cook: 40 min.

Ready in: 50 min.

Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.

Preheat oven to 350 degrees F. Lightly grease a medium baking dish.

In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.

Bake 30 minutes in the preheated oven, or until lightly brown.

Venison Stew

2 pounds venison stew meat

8 medium potatoes, peeled and cubed

3 medium onions, diced

3 stalks celery, diced

8 large carrots, peeled and diced

3 cubes beef bouillon

2 (14.5 ounce) cans beef broth

2 tablespoons browning and seasoning sauce

2 cups frozen green peas (optional)

2 cups fresh mushrooms, sliced (optional)

Salt and pepper to taste

1/2 cup cornstarch

1 cup water

Prep: 20 min. Cook: 9 hrs.

Ready in: 9 hrs. 20 min.

Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.

Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

Ivory Fishgold is a Sinclairville resident. Send comments to editorial@observertoday.com