If Fall Flavors Weekends make you hungry (they do me), and you aren’t able to actually make a stop at Eagle Tavern or Taste of History to sample some of the wonderful historic dishes that abound at Greenfield Village, here’s a solution: Recipes.

You can celebrate your own Fall flavors any time you feel inspired by consulting one (or all) of these recipe cards. Each one represents a dish made and served during Fall Flavors Weekends at some of the historic homes in the village.

And since it is Fall Flavors Weekends – plural — all that good cooking is going on this weekend, too. (Saturday, Oct. 1, is also Teacher Appreciation Day at The Henry Ford with free admission to teachers.)

There will again be a farmers market on Saturday and some scheduled cooking demonstrations with The Henry Ford’s Executive Chef Mike Trombley on Sunday in the Pavilion.

Here’s some of what’s cooking at Greenfield Village during Fall Flavors Weekends:

Vegetable Soup  (Firestone Farm)

Stewed Pears (Daggett Farmhouse)

Apple Rice Pudding  (Adams Family Home)

Stuffed Eggplant (Mattox Family Home)

Apples Au Beurre (Ford Home)

Creamed Cauliflower (Edison Homestead)

And yes, I bought a bag of Firestone Flour. There were tasty samples at the Greenfield Village Store of biscuits made using the recipe on the bag. I know my kids will enjoy them warm with butter and honey. I’m eager to bake them this week and see how it goes.

Kristine Hass is a mother of five and long-time member of The Henry Ford. She frequently blogs about her family’s visits to America’s Greatest History Attraction.