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In the South, we don’t get a nip in the air signaling Fall as other regions do- we see the signs of Early Fall by what is ripening– Figs, Pecans, Muscadines, Pears and Peanuts are just a few. Most Southern households of my youth kept Pickup Foods on hand for visitors or an afternoon snack- you know, just in case you feel your sugar drop or if you’re in a fog.  A Pound Cake, Fresh Fruit, Roasted Pecans,  Cheese Straws and perhaps a spicy snack like old fashioned Raisin Bars.  IMG_3350

With early Fall upon us, we don’t want the heavy flavors of Winter but we do enjoy a change of pace as long as we don’t have to heat up the kitchen too much! Raisin Bars or a variation is found in quite old cookbooks- they are not very sweet, easy to make and quick cleanup. The method for making our Raisin Bars is unique and lends itself to variations.

Camellia’s Cottage Raisin Bars

  • Preheat oven to 375 degrees. Sift 2 cups of all purpose flour, 1 cup of sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground cloves and 1/2 tsp. of salt.
  • Combine 1 cup of dried raisins, 1 cup of water and 1 stick of butter in a saucepan on low heat until butter melts. Add 1 tsp. of vanilla.
  • Then add 1/2 teaspoon of baking soda, mixture will foam up.
  • Quickly stir flour mixture into warm butter/raisin mixture. It will be a ‘wet mix’ and not a stiff dough.
  • * If you use a large saucepan, these can be mixed in one pan!IMG_3147
  • Spread immediately onto a buttered parchment lined cookie sheet with a low rim. Spread as thin as possible.
  • *I used another piece of parchment to make sure the dough is pressed to the edges of the pan. Please make sure it is thin as the Raisin Bar Cookies will not be good if the dough is thick.
  • Bake at 375 degrees for 22-25 minutes. Do not overbake.
  • Dust with powdered sugar, then cut into bars while they are warm. 

  • Raisin Bar Cookies are not very sweet and lend themselves well as a Cheese Board addition.
  • *Variations are numerous- these can be a ‘clean out the pantry’ bar cookie! Dried Cranberries and Walnuts instead of raisins is very good.
  • Or make the bar cookies without raisins, adding 1/4 tsp. of ground ginger, a fine grating of fresh nutmeg and 1/4 tsp. of finely ground black pepper to dry mixture. After the dough has been spread in the pan, sprinkle chocolate chips evenly over the dough, and press in slightly before baking- this is an excellent combination! I am sure you can come up with even more additions!IMG_3360

Camellia’s Cottage Toasted Pecans literally take just minutes to make and if you don’t hide them they are gone in minutes.

  • Melt 1/2 stick of butter in a medium saucepan. Swirl 2 cups of pecan halves in melted butter. Spread evenly on a baking sheet. Bake in a 250 degree oven for 30 minutes. Salt to taste. *Watch carefully during roasting. Pecans will be darker when they are toasted, but certainly not burnt! *Store cooled roasted pecans in tins, jars or airtight container- IF there are any left!  IMG_3351

Pecans are literally eaten all over the world; yet by far, the Southern United States consumes more Pecans than any other region! In Alabama, from the Eastern shore of Mobile Bay toward Foley, there are old groves of Pecan Trees which are famous!IMG_3355

Figs were brought here by the Spaniards and while California is the largest producer. Spaniards helped settle the South, so we continue to be influenced by their food and flavors. Many old Southern Homestead Farms boast at least one Fig Tree; Celeste Fig Tree is an excellent and reliable variety that can be grown successfully in the South.  The farm my husband grew up on had a very prolific fig tree close to the house.  Southerners love fresh figs, dried figs and fig preserves- and fig leaves are so beautiful on food platters! One of my favorite Early Fall savory dishes is to nestle Figs, Sweet Onions and Apples around a Pork Roast. *Add garlic, apple cider, salt and pepper- this is a truly amazing main dish. The Flavors of Early Fall are in the air here at Camellia’s Cottage but we still want the Fresh Flavors of Summer. IMG_3356

The combination of Fresh Figs, Roasted Pecans, early Mandarins and cool Raisin Bars seems to be a perfect summer platter, along with a long tall glass of Lemonade, Iced Tea or even Wine, perhaps a cool Chicken Salad Sandwich or a bowl of Pimento Cheese and crackers- it’s a light refreshing Lunch or Supper of Early Fall Flavor!

Love y’all, Camellia

*We continue to pray for the wonderful Folks of lower Texas and along western portion of the Gulf Coast, this area and her people play a critical role in U.S. Oil and Gas production not to mention our beloved Texas Fruits and Nuts, Citrus, Gulf Seafood and more… please join us in sending good thoughts their way, and give to the American Red Cross and other recovery efforts if you can.

37 thoughts on “Early Fall Flavors…”

      1. Well Brenda I personally prefer savoury. However, We have a new television channel here in Australia and they have a lot of cooking shows from America. We have been watching and certainly broadening our cultural understanding of cooking in your lovely country. What sticks out the most is your cultural preference to blend sweet and savoury foods on the same plate. We don’t do that here at all. For example, we were amazed to see crispy fried bacon on top of a waffle and then topped with fried chicken and the finishing touch was maple syrup. My husband and I were astounded at such a combination. Obviously a popular combination in your part of the world. In other cooking shows from your country once again we see a blending of bacon and maple syrup and I’m not just talking about breakfast either. Very interesting and very educational. This is why I appreciate your blog so much as I see flavour combinations that are foreign to us. All this being said, the latest culinary taste that the capitalists are swooping in on are the flavour of salty caramel and chocolate. I have not tried this myself but people swear by the combination of salt and sugar.

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      2. Very interesting! My grandmother believed in balanced meals, however she also believed in hitting all off the tastebuds too! We find it very satisfying. The chicken and waffles you mentioned is not a southern US concoction- we aren’t opposed to it, though we would have preferred biscuits! Southern food is a blend of so many cultural influences that we rarely even consider! And it must be said, a lot of southern food was born out of poverty. And because of southern heat, they depended on preserving foods with salt and sugar. It was mainly agricultural, so this region was famous for vegetables plates that used tiny bits of meats which were cured or chicken and seafood. Most heavy meats like fresh beef or pork were consumed in winter. My mother recalls eating mostly vegetables during the week with Fried chicken or a large roast on sundays. Unfortunately that has changed with better refrigeration and we consume far more meat! Oh how I do run on! Anyway, stay tuned! And ps I love to learn about other cultures and foods too! In fact my local grocery store was bought by an Australian ! It will be interesting to see! He hired Curtis Stone ? Famous chef! To promote meal planning etc. take care sweet friend! Xoxo

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  4. Up north sometime in August (way too early) the summer flavors end and pumpkin appears everywhere. Now I like pumpkin but I’m still into S’mores and late summer fruit. I like the way you blend things to ease into fall. I have a southern friend (comes from South Carolina) and we continually argue about the proper way to pronounce pecans. Always good for a giggle.

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  8. I love how you say that in the south our Falls are not signaled by a nip in the air but instead from what is ripening. I’m from Alabama also and I’ve never thought of it that way, but it’s so true! The raisin bars look delicious!!

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  10. I can almost hear your southern drawl (‘Bama to be precise) and it just makes me smile. And yes, seeing the wonderful food you prepared even makes me miss my southern roots. I would be the first up the pecan trees and scrounging like a squirrel. LOL
    Thank you for the great reads and for also perusing my silly blog.

    If you ever find yourself wanting to come to the PNW, you know I’d give you the southern hospitality of showing you the sites!

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  13. As a lifetime New Yorker – I thoroughly enjoyed your Southern stories and recipes. Can’t wait to try to try your recipe for the raisin bars.
    To celebrate Fall last night I made “baked apples” with the many NY apples I bought this weekend. Will post the recipe next week.
    I noted that you mentioned in one of your comments that in the South you consume a lot of meat. In the Northeast everyone you meet is either Vegan or Vegetarian (with my 2 sons – I have one of each) so if you order meat anyone – everyone looks at you rather strangely! Yes, I grew up in a household where Sunday dinners were always a roast and vegetables. Now all that is relegated to the past.

    Definitely marking your Blog as one to follow!

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    1. Thank you Pamela!! yes, there was a beef or pork roast or a baked hen or ham for Sunday dinners- which was then used during the week in soups, stews, gumbos or as flavorings in vegetable plates!! I’m not sure if we eat more meat total- but it was definitely part of our culture- again thank you for your kind comments! I Love New York!!

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