6 Recipes that Remind us of Fall
Peanut Butter Buckeyes (Mostly if you come from Ohio, or any close-region-ing state). In some reference to the Ohio State Buckeyes, each fall- festivals, fairs and soccer moms bake their hearts out to produce these delicious chocolates. Hard coated with chocolate and stuffed FULL of creamy peanut butter, these goodies are basically a staple of the mid-west's homemade candy trade.Pumpkin Pie (and anything else pumpkin flavored for that matter). Pumpkins are ready to harvest each fall around October, depending on how cold the season becomes. As most of us know the art of CARVING pumpkins, we also know what many delicious treats come from their fruit. Pumpkin roll, pumpkin muffins, cupcakes and cookies. I love pumpkin, and pie just happens to be one of my specialties.
Maple Syrup (and other maple flavored goodness). Besides tasting great over pancakes, syrup holds many special qualities. Real maple syrup is so rich it can be hardened and made into candies of it's own, however maple flavoring can be great in things like cakes, cookies and other treats.
Caramel Apples (besides funnel cakes, corn dogs and real lemonade - one of my favorite things about fall festivals and fairs). Easy to make at home and delicious, these apples can be mad in an assortment of variations. Ie. Candied, caramelized and dipped in things like chocolate and peanut butter.
Apple Cider (or Pie. Speaking of apple pie... have you ever tried moonshine?) Okay, okay. This might be a bit of a long shot, but i LOVE warm apple cider and what better way to enjoy than to throw a little booze in it !
Turkey (it seems like with all of this talk of sweets, i forgot the most filling part of fall- turkey). Love it or hate it, it seems to come back every year in about November, so while it makes you tired and sits in just about every dish after thanksgiving until Christmas, lets throw it in here just for the sake of "thanks".
So while you are cramming the kids into the car and back to school, don't forget to start your holiday collection of treats. Here are some of my favorite fall recipes below.
1 1/4 Cup Flour
1/2 Cup Yellow Cornmeal
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Cup Sugar
2 Tablespoons Light Brown Sugar
2 Tablespoons Maple Flavored Syrup
1/2 Cup Buttermilk
2 Large Eggs
½ Cup (1 Stick) Unsalted Butter, Melted and Cooked
1/4 Cup Bacon, Cooked, Drained and Crumbled
3 Cups Powdered Sugar
1/3 Cup Margarine (5 1/3 Tablespoons)
3 Tablespoons Maple Flavored Syrup
1 Teaspoon Vanilla
2 Tablespoons Half and Half
3 Tablespoons Cooked, Crisp bacon, Crumbled
Preheat oven to 375 degrees. Line 12 standard sized muffin tins with paper liners. In a large mixing bowl, whisk together flour, cornmeal, baking powder, salt, sugar and brown sugar. In a smaller bowl, beat together buttermilk, eggs, syrup and melted butter. Add wet mixture to your flour bowl, whisking to combine. Fold in crumbled bacon. Grease spoon and fill each lined cup with 1/4 cup of batter. Bake for 20-25 minutes, until plump and golden brown. While baking, cream butter. Gradually add the powdered sugar, blending on a slow speed. Add maple syrup and milk after each ingredient is and blended thoroughly. Add milk gradually if needed for icing consistency. Frost the tops of the cupcakes to your liking after they have cooled completely. Garnish with a teaspoon of crumbled bacon.
(About 12 cupcakes)
Bacon Covered Caramel Apples ♥♥♥♥
6 Slices Apple Wood Smoked Bacon
2 Cups Granulated Sugar
3 Tablespoons Butter
2 Teaspoons Salt
½ Cup Water
In a medium-sized frying pan, add bacon and heat to medium. Let bacon cook, flipping once, until bubbly and crispy brown. Remove from heat, and place onto a paper towel to drain grease. Let cool. When bacon has become room temperature, cut bacon into small chunks using cooking scissors. Set aside. In a medium-sized pot, add sugar, butter, salt, and water. Heat to a high heat for 10 minutes, without stirring. Remove mixture from heat and crumbled bacon bits and gently stir with a spoon. When ingredients have been completely mixed, pour sauce over apple slices, or insert a stick to each round apple and dip each into warm caramel. When apple has been completely coated, place on a sheet of wax paper and let cool. Serve at room temperature.
(About 18 Servings)
2 cups cups creamy peanut butter
1 cup butter
1/2 teaspoon pure vanilla extract
6 cups powdered sugar
chocolate almond bark
Cream the peanut butter, butter, and vanilla in the bowl of an electric mixer. Add powdered sugar and stir until combined. Form into 1 inch balls and place into the refrigerator until chilled. Melt the almond bark and dip each ball. Allow to set and serve chilled.
(About 18 Servings)
Turkey Salad Tostadas ♥♥♥♥.51 Pound Shredded White Turkey Breast
2 Cups Real Mayonnaise
1 Cup Sour Cream
1 Cup Cooked Carrots
1 Cup Cooked Lima Beans
1 Cup Chopped Cooked Green Beans
1 Medium White Onion, Diced
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
48 Tostadas
In a large mixing bowl, add shredded turkey breast, mayonnaise, sour cream, carrots, lima beans, green beans and white onion. Mix together with a spooon or spatula until ingredients are completely coated. Season with salt, pepper and garlic powder. Stir until well mixed. Spoon a thick amount of chicken salad onto each tostada and serve with additional salt or pepper sauce to taste.
(About 12 Servings)
Smashed Pumpkin Pie ♥♥♥♥.53/4 Cup Sugar
1/2 Tablespoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
2 Large Eggs
2 Shots Bourbon
1 (15 ounce) Can Pure Pumpkin
1 (12 ounce) Can Evaporated Milk
1 9-inch Pie Crust
Preheat oven to 425 Degrees. In a small mixing bowl, add cinnamon, salt, ginger and cloves. In a larger bowl, whisk eggs until blended. Stir in pumpkin and sugar-spice mixture. Carefully stir in evaporated milk, until creamy and smooth. Once blended, pour mixture into raw pie shell. Bake in preheated oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40-45 minutes, until knife inserted through center comes out clean. Cool on cooling rack for 2 hours, and then refrigerate or serve.
(About 8 servings)
Apple Pie Rum Shine ♥♥♥♥.5
1 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon
4 Cups 100 % Apple Cider
¾ Cup Unflavored Rum
1 Semi-Sweet Apple, Cored, Peeled, and Sliced
In a medium-sized pot add apple cider, vanilla extract, and ground cinnamon. Stir and heat to a boil. Once boiling, reduce heat and let simmer for 10-12 minutes. Remove liquids from stove top and strain spices through a mesh strainer 1-2 times until liquid is smooth. Pour contents into an 8-ounce Mason jar, just above half full, and add rum. Gently mix by hand and add some or all apple slices. Close lid and gently shake, until contents are completely mixed. Drink immediately warm for an authentic autumn feel, or chill until cold before drinking for a smoother finish.
(About 2 Servings - Fills one 8-ounce Mason Jar with an Alcoholic Beverage)
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