Now that the weather is – finally – starting to turn cooler, and the leaves are changing colors, it’s time to change seasons in the kitchen, too.

Summer foods can take a back seat until next year. Now, it’s time for fall fare to shine.

Here are some recipes perfect for the autumn dinner table.

¢ Cranberry crush: Who says cranberries can only be eaten on Thanksgiving? This cranberry and banana flambe makes quite an eye-catching dessert.

Cranberry crush

1/3 cup unsalted butter

1/2 cup packed brown sugar

1 cup fresh cranberries

3 bananas, cut into chunks

1/4 cup brandy

Ice cream

In a medium-sized skillet over medium-high heat, melt butter. Add sugar and cranberries.

Cook, stirring until cranberries soften, about 5 minutes. Add bananas and stir to blend. Cook 2 minutes or until bananas are heated.

Pour brandy into skillet. Using a long match or barbecue lighter, quickly ignite the brandy to burn off the alcohol. When the flames die, spoon brandied fruit over ice cream. Serves 4.

– Source: www.familyoven.com

¢ Apples are in: The spring freeze ruined the local apple crop, but there are plenty at the supermarkets.

Honey-baked apples are a simple option for a fall dessert, especially if you want to save your apple pies for Thanksgiving.

Honey-baked apples

6 large Rome or Fuji apples

6 teaspoons honey

1/4 cup orange juice

1 teaspoons sugar

Pinch nutmeg

1 orange

Core apples, being careful not to cut all the way through. Peel about 1/3 of the way down from the stem end. Combine honey and orange juice; pour into centers of apples. Set in baking dish. Pour a little hot water in the bottom of the pan. Bake at 400 degrees for 50 to 60 minutes or until apples are tender.

Sprinkle tops with a little sugar and nutmeg. Run under broiler to glaze. Quarter orange slices and tuck them in the center of the apples after glazing. Makes 6 servings.

– Source: www.virginiaapples.org

¢ Savory cinnamon: Cinnamon is a natural fit for the fall as we approach the holiday season. Cinnamon toast flan offers a new twist on a favorite flavor.

Cinnamon toast flan

4 tablespoons softened unsalted butter

6 or 7 slices white sandwich bread, crusts left on

1/4 cup sugar mixed with 2 teaspoons ground cinnamon

5 large eggs

5 egg yolks

3/4 cup sugar

3 3/4 cups hot milk

1 1/2 tablespoons vanilla extract

Butter the bread slices on one side, using half the butter. Arrange them buttered-side-up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.

Make a custard sauce or crÃme anglaise (recipe below) with the eggs, yolks, sugar, milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.

Place the dish in a roasting pan and set in the lower-middle of a preheated 350-degree oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.

Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)

For CrÃme Anglaise: Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and “form the ribbon.” By dribbles at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens – do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.

– Source: Epicurious.com

¢ Nutty desserts: This is the time of the year for pecans, and it’s not difficult to recreate those pecan logs often sold at roadside stops.

Pecan log

2 cups granulated sugar

1 cup brown sugar

1/2 cup light corn syrup

1 cup evaporated milk

1 1/2 cups chopped pecans

Combine sugars, corn syrup and milk. Cook (stirring only until sugar dissolves) to softball stage. Cool at room temperature, stirring until lukewarm. Beat until mixture holds its shape. Then knead until firm. Shape into two 1 1/2-inch rolls. Roll in pecans, pressing firmly into candy. Chill and slice 1/2-inch thick.

– Source: www.renfroepecan.com

¢ Seasonal spice: Nutmeg and sage are two fall-time seasonings. Here is a main-dish recipe that incorporates both.

Chicken breast with sage and nutmeg

4 boneless, skinned chicken breasts

2 tablespoons flour

2 tablespoons finely chopped fresh sage

1/4 teaspoon grated nutmeg

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon olive oil

1/4 cup dry vermouth

1 medium red bell pepper, cut into julienne strips

Fresh sage sprigs

Combine flour, sage, nutmeg, salt and pepper. Dredge chicken in this mixture and set aside. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 6 to 7 minutes on each side or until browned.

Add vermouth and bell pepper. Reduce heat and simmer 5 minutes or until chicken is tender. Transfer chicken to platter; spoon sauce over chicken and garnish with sage sprigs.

– Source: www.fooddownunder.com

Cranberry/raisin nut bread

1 1/2 cups all-purpose flour

3/4 cup packed light brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup coarsely chopped fresh or frozen cranberries

1/2 cup golden raisins

1/2 cup coarsely chopped pecans

1 tablespoon grated orange peel

2 eggs

3/4 cup milk

3 tablespoons butter, melted

1 teaspoon vanilla

Preheat oven to 350 degrees. Grease 8 1/2-by-4 1/2-inch loaf pan.

Combine flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl. Stir in cranberries, raisins, pecans and orange peel. Mix eggs, milk, butter and vanilla in small bowl until combined; stir into flour mixture just until moistened. Spoon into prepared pan.

Bake 55 to 60 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature. Serve slices with Cranberry-Orange Spread, if desired.

– Source: www.recipes.howstuffworks.com