A woman holding oranges in a kitchen.

Hear directly from our residents about some of their favorite fall recipes and celebrations.


Mama served her family’s traditional ambrosia recipe in ice cream dishes, but my family really preferred servings in a bigger cereal bowl. The ingredients were never measured. For a large family occasion, one might use 12 to 16 of the biggest navel oranges; a large can of crushed pineapple in its own juice; and a coconut that’s cracked, peeled and shredded. This last part was eventually changed to a package of frozen coconut. The most time-consuming part of the recipe is peeling the oranges very thoroughly so that not a speck of white pith remains. Each section is easily cut out at this point, making sure none of the juice is wasted.

All three ingredients are mixed in a large bowl and put into the refrigerator to be served as a refreshing counterpart to the heavier holiday desserts.

The only garnish this traditional Southern dish needs is the smiles and happy memories around the table, but if you happen to have a dollop of whipped cream and a maraschino cherry on hand and an uncontrollable urge to use them, you may.

-Trudy R.

Grilled bratwurst with sauerkraut

As fall begins, memories of our trips to Germany have my taste buds yearning for grilled bratwurst with sauerkraut. It’s a wonderful tradition this time of year. Below is our chef’s delicious recipe:

Beer Braised Bratwurst with Sauerkraut, Bacon, and Apples

Serves 4

8 bratwurst
1 bottle good quality beer
2 strips bacon, sliced into ½ in pieces
½ cup yellow onion, diced
4 cups sauerkraut
1 apple, peeled, cored and cut into ½ inch chunks
2 scallions, thinly sliced

Place bratwurst and beer in a large pot.  Add enough water to cover bratwurst.  Bring to a boil and reduce heat to medium and simmer 15-20 minutes until bratwursts are cook through. At this point bratwurst may be grilled or pan seared until browned. In a large pan over medium heat cook bacon until crisp and fat is rendered. Remove bacon to a paper towel lined plate reserving 2 tablespoons of the bacon fat. Return the reserved bacon fat to the pan and add the chopped onion. Cook over medium heat until lightly browned, about 3 to 5 minutes. Add the sauerkraut and chicken stock and continue cooking over medium heat about 10 to 15 minutes or until most the liquid has evaporated, stirring occasionally. Stir in the diced apple and cooked bacon. Continue to cook until apples are softened, about 3-5 minutes.  Transfer to a serving platter and topped with grilled or browned bratwurst and garnish with sliced scallion.

– Pat C.

Meals are better enjoyed together

Cooking is optional here at The Marshes of Skidaway Island! With a flexible allowance that allows us to pick from breakfast, lunch or dinner — all with extensive menus — I’m in my kitchen only when I want to be. A full kitchen was a deal breaker: I love to entertain and moved from a small villa to a larger one so that I could do more of it. I like to think in themes. We had an indoor picnic for Memorial Day, all cold foods and cheesecake brownies for dessert. Sometimes I’ll get together a group from the fourth floor, or all cottages, or my widowed friends. No matter what the mix, we always have a great time.

– Nancy H.

No more having to worry about cooking or cleaning (ME time)

The Marshes of Skidaway Island has given me the gift of an extra couple of hours of freedom every single day. For 64 years as a wife and mother, I’ve had to plan for dinner and cleanup at the end of the day. Now that we’re here, that precious time is mine to enjoy in my garden, reading or just relaxing. When 4 o’clock rolls around, instead of heading for the kitchen, it’s “ME time.” A nice shower, a new outfit, a couple of pieces of jewelry, and an evening of civilized conversation ahead, with no dishes on the horizon.

– Barbara H.

Apples and spice, and everything nice

There’s the excitement of new beginnings in the air when the w eather turns cool. We want to cocoon and turn to comfort foods. We never used to have pork in the summer, so pork roasts and chops come to mind. Turkey and pot roast warm the inner soul. Apples are at their best, and so we dust off our recipes for apple dumplings and apple pie. We have to catch everything pumpkin quickly while it’s offered: pumpkin bread, pumpkin spice cake, and even pumpkin donuts and lattes. We crave heavier desserts: spicy pies, Indian pudding, and that wonderful bread pudding our dining room used to serve with fancy buffets. Sometimes it had raisins in it.

– The 9:30 a.m. yoga group

Heart healthy at The Marshes

With a welcome chill in the air and everyone holding on tight to their food convictions, autumn fare has to be both traditional AND healthy and, of course, fresh and house-made. Hearty, comfort selections alternate with simply grilled dishes and gluten-free alternatives, accompanied by a cornucopia of seasonal vegetables and starches and capped by impossible-to-resist, fresh-from-the-oven desserts. I’m a lifetime member of Weight Watchers, and the kitchen helps me keep with the program by honoring requests to eliminate sauces and dressings entirely or serving them on the side and offering steamed vegetable selections.

Dinner is “the main event” here at The Marshes and fortunately, we are back in the dining room although with some restrictions. During the pandemic, our meals were being delivered to our home on time and still hot. We were truly so fortunate to have that service during such a unique time. We are so blessed and thankful to be here at The Marshes.

– Susana B.