Thursday, September 13, 2012

Favorite Fall Recipes

Thought I'd share some of my favorite fall recipes. If you have any favorites, please leave your link in a comment.  I love trying new recipes!

Pumpkin Pancakes:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 T. melted butter
1 egg
1 cup buttermilk
1/3 cup canned pumpkin

In a medium sized bowl, mix flour, sugar, baking powder, and soda. Whisk in egg, buttermilk, pumpkin, and melted butter. 
I always double this recipe because this makes only about 6 pancakes.  My kids love anything with pumpkin in it!

Pumpkin Bread:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
2 1/2 cups all-purpose flour
1 cup whole-wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger

Preheat oven to 350 degrees. Grease and flour three large loaf pans. In large bowl, mix pumpkin, eggs, oil, water, and sugar until well blended. In seperate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture and mix until blended.  Pour evenly into pans. Bake for 50 minutes or until done.

We always top this bread with our cream cheese apple dip recipe listed below. Sooooo yummy!

The BEST Apple Dip:

8 ounces cream cheese (softened)
3/4 cup brown sugar
1/4 cup powdered sugar
1 Tablespoon vanilla or maple extract (I use vanilla)

Mix well and chill. Serve with sliced apples or other fruit of choice.  Can add a little coconut if you would like.

Apple Cinnamon Muffins:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 T. cinnamon
1 T. vanilla
1/2 cup oil- olive oil or vegetable oil
3/4 cup brown sugar
1 egg
1 cup plain yogurt
3 small or 2 large apples- peeled, cored, and chopped. 

Preheat oven to 375 degrees. Bake 21-23 minutes or until done. 
I sprinkle the tops of these muffins with brown sugar before baking.  These muffins freeze well!

Caramel Apple Dip:
8 T. butter
1/2 cup corn syrup
3/4 cup brown sugar
1 can sweetened codensed milk

Bring the first 3 ingredients to a boil.  Remove from heat and stir in can of condensed milk.  Transfer to a small crockpot and let simmer on low- stirring often.  It's done whenever it thickens and turns dark brown.  Serve warm with apples and hungry children!

Sugared Pumpkin Seeds:

2 cups pumpkin seeds (from 2 pumpkins- rinsed and dried completely on a baking sheet for a couple days)
1 egg white mixed with 1 T. water
1 cup sugar
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt

Mix seeds and egg white mixture. Add remaining spices and mix well. Spread evenly on a greased baking sheet and bake at 275 degrees for one hour, stirring every 15 minutes.

Overnight Applesauce:
6 peeled, chopped apples
1/3 cup sugar
1/4 cup water
1 cinnamon stick
1/2 tsp. vanilla

Place all in slow cooker on low. Cook covered for 7-8 hours. 

Pumpkin Spiced Latte

2 Cups milk
2 T. canned pumpkin
2 T. white sugar
2 T. vanilla
1/2 tsp. pumpkin pie spice
3/4 cup brewed coffee

Add coffee, milk, and spiced to crock pot and cook on high for 2 hours.  Whisk before serving.
Makes enough for 2 large mugs.

Apple Cider:
1 jug apple juice
1 T. cinnamon
1/2 cup honey
1 tsp. pumpkin pie spice
1 apple- thinly sliced
3 sticks cinnamon
1 orange- sliced

Place all in slow clooker and cook for 4-6 hours on low. This will make your house smell heavenly!

Pumpkin Pie Coffee Creamer:

4 tsp. cinnamon
2 tsp. ginger
2 tsp. nutmeg
1 tsp. cloves
1 tsp. all spice
1 cup non-dairy creamer
Mix all together and store in air tight container. Use as desired. 

1 comment:

  1. Oh my goodness, these all look amazing! Thanks for linking up with Hearts at Home on this~ can't wait to try some of them!



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