Some of my earliest memories are of the times my family would rent a beach house at Surfside in the off season. Although October is not technically summer, the days are still generally warm, but without the intense summer sun. The nights are cool and breezy.

It’s a special feeling to have the beach to yourself on an early weekend morning, go for a long walk, then come home hungry to a simple but filling lunch.

The following menu is designed with thoughts of those afternoons back in the beach house kitchen. Golden Baked Crab Cakes are simple and can bake right after the Cheddar Corn Muffins. Both pair nicely with the Simple Green Salad.

Caramel Apple Slices are quick to make and reminiscent of our October “holiday” — Halloween.

So even if you don’t hear the surf in the background, try these menu suggestions this month. They’re also great for watching an afternoon football game in the den.

Golden Baked Crab Cakes with Dill Tartar Sauce

We used to watch people crabbing on the jetty. I don’t think my mother even told us they were catching the same thing we had for dinner later in the evening!

Ingredients

1 lb. lump crab meat, picked and cleaned

Salt and pepper to taste

1 egg, slightly beaten

 1/2 c. butter, melted

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

Soft bread crumbs (grated stale French bread is ideal)

Directions

Combine first seven ingredients in medium bowl and mix well. Add enough bread crumbs to shape mixture into small cakes. Coat with additional crumbs, if desired. Place on a baking sheet and bake in 400 degree oven for 20 minutes or until golden, turning cakes once during cooking. Makes 8 servings.

Dill Tartar Sauce

Ingredients

2 tablespoons reduced-calorie mayonnaise

1 tablespoon plain nonfat yogurt

1 tablespoon finely chopped onion

1 tablespoon peeled, finely chopped cucumber

1 teaspoon dried whole dill weed

1 teaspoon lemon juice

Directions

Combine all ingredients in a bowl; chill at least one hour.

Cheddar Corn Muffins with Jalapeno Butter

You can prepare the jalapeno butter while the muffins are baking.

Ingredients

5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing

2 cups cornmeal (preferably stone-ground)

1 teaspoon salt

 3/4 cup corn, thawed if frozen

1 1/4 cups well-shaken buttermilk (not powdered)

1 large egg

1 3/4 cups grated sharp Cheddar, divided

Directions

Preheat oven to 425 degrees with rack in middle. Brush 12 muffin cups with softened butter. Whisk together cornmeal, salt, baking powder and baking soda in a large bowl. Whisk together corn, buttermilk, egg and melted butter in another bowl, then stir into flour mixture until combined. Stir in 1 1/2 cups cheese.

Divide batter among muffin cups and sprinkle with remaining  1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature. Makes one dozen large muffins.

Jalapeno Butter

Ingredients

1 stick unsalted butter, softened

1 fresh jalapeño, finely chopped, including seeds

Salt

Directions

Stir together butter, jalapeño and  1/4 teaspoon salt. Serve with muffins.

Simple Green Salad with Celery Seed Vinaigrette

Add tomatoes or any other salad ingredient you wish. It’s good just as the recipe instructs, too.

Ingredients

1 small garlic clove

1 1/2 teaspoons celery seeds, toasted

3 tablespoons apple cider vinegar

 1/2 cup olive oil

2 heads green leaf lettuce (about 2 lbs. total), torn into bite-size pieces

Directions

Mince and mash garlic to a paste with  1/4 teaspoon salt, then whisk together with celery seeds, vinegar and oil in a large bowl. Add lettuce and toss to coat.

Caramel Pecan Apple Slices

Like many warm dessert dishes, this is really nice with a small scoop of ice cream.

Ingredients

1/3 cup packed brown sugar

2 tablespoons butter

2 large apples

 1/4 cup chopped pecans, toasted

Directions

In a large skillet, cook and stir the brown sugar and butter over medium heat until sugar is dissolved and butter is melted. Cut each apple into 16 slices; add to brown sugar mixture. Cook, uncovered, over medium heat for 5-7 minutes or until tender, stirring occasionally. Stir in pecans. Transfer to a serving bowl. Serve warm. Makes 6 servings.

Food writer Barbara Hutson studied food preparation at Texas State Technical College in Waco.