By Joe Drozda and Bob Bley
For anyone traveling back to campus for a football game, there is no secret that the season has, or soon will be, changed. The green leaves will turn to brown, yellow, orange and even red. The mornings will be cool, and the afternoons will be warm. The roadside attractions will cease to be people with overheated cars and change to vendors with apple and pumpkin stands, harvesting machines bringing in corn and beans and farmers mowing hay. There will be a smell of burning leaves in the air.
Other advantages of fall for tailgaters are that they can be more creative in designing a menu that doesn’t have to be all cold dishes. They can now use their grill because the hot weather is gone. They don’t need to worry about chili or soup because the very cold weather is weeks, or hopefully months, away.
Beside more color from nature, tailgaters can now wear those beautiful cashmere and cotton sweaters in school colors. They can get rid of the shorts and sport some dapper slacks. One might even see some plaid slacks or kilts.
Keeping with the season, here is a great seasonal recipe to give you pleasure. This new, 2019 apple crisp recipe is a delicious way to use fresh apples in the fall.
10 cups of apples peeled, cored and sliced
1 cup white sugar
1 Tbs all-purpose flour
1 tsps ground cinnamon
1/2 cup water
1 cup quick cooking oats
1 cup all-purpose flour
1 cup brown sugar, packed tightly
1/4 tsps baking soda
1/4 tsps baking powder
1/2 cup melted butter
Preheat oven to 350 degrees. Place the sliced apples on a 9×13-Inch cookie pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together. Sprinkle over apples. Pour water evenly over the whole mixture. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees for 45 minutes.