But why don’t more people call fall, “Autumn?”  Does the silent ‘n’ create enough confusion to deter people from using this term for the season?  Since I already do it because I can, I propose that more people practice calling the season ‘autumn.’  That said, autumn also is the official beginning to my baking season, which lasts through the winter months.  I realize we’re nearly halfway into winter, but with our temps being in the mid-high 60’s and low spring-like 70’s by this weekend, I feel like I’m being forced to place a moratorium on baking these treats after this month, since they’re typically associated with the last few month’s holidays.  But knowing myself as I do, I won’t allow a little technicality like a month name create a ‘cease and desist’ baking order.  Besides, my husband is year-around my most loyal fan for everything I bake and he’s not picky about what I bake or when.

Here are my Gingersnaps – all perfectly round and cracked like their supposed to be, huh?  And they taste as delicious as they look.  I’ll be making these at least a few more times before the end of winter.  If you’d like to make these Gingersnaps:

In a bowl, add 1 C packed brown sugar, 3/4 C shortening 1/4 C molasses, 1 egg, 1 tsp baking soda, 1/2 tsp cloves, 1 tsp cinnamon, 1 tsp ginger and mix with an electric mixer on high until smooth.  Add 2 1/4 C flour and mix on medium speed until thoroughly combined.  Set oven temperature at 350 degrees.  In a separate container, add 1/2 C sugar.  Shape the dough into 1-inch balls and roll in sugar.  Place balls about 2 inches apart on baking surface.  I always use a Silpat baking mat (see link below) placed on top of a baking sheet to bake cookies or rolls, which makes greasing a pan unnecessary.  Silpats are a little pricey, but they are worth the investment.  My Mom gave me a set of Silpats probably 10 years ago and I have still not needed to replace them.

http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1421800185&sr=1-1&keywords=silpat

Another recipe I make over and over during fall and winter is Pumpkin Bread.  It’s not ‘punkin’ as my father-in-law says. It’s ‘pumpkin.’  I’ve gotten used to him saying it the way he does, but it’s lazy and no different than those who pronounce the word ‘jewelry’ as ‘jury.’   You night notice that ‘pumpkin’ has an ‘mp’ an not an ‘n’ and that ‘jewelry’ has several letters that say accessories versus a group of 12 peers who determine a criminal’s fate…  Big difference, huh?   But I apologize for that little tangent…

Pumpkin Bread is another fantastic treat and you might try to make some like this:

In a bowl mix 1 Cup canned pumpkin, 1 Cup packed brown sugar, 1/2 Cup milk, 2 eggs, 1/3 Cup shortening, 1 Tbsp baking powder, 1/4 tsp salt, 1/4 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger(cloves may be substituted – either are good), and mix on high until mostly smooth.  Add 2 Cups flour and mix on medium speed until thoroughly combined.  Set oven temperature at 350 degrees.  At this point, you can fold-in 1/2 Cup nuts (I like pecans) and / or 1/2 Cup raisins.  Pour batter into a greased loaf pan (9x5x3) and bake for about 60 minutes.  Allow loaf to cool to room temperature before slicing.  This delightful Pumpkin Bread is also tasty if you spread a little butter on a slice before inhaling.  Pumpkin Bread dough as it bakes will also, like Gingersnaps, make your home smell fragrant.  Enjoy making these recipes!

What are your favorite fall & winter baked goodies recipes?   Please feel free to share your seasonal favorite recipes.

~Jenn