Here are 7 different fall recipes for you to try. Enjoy !!!
Caramel Apple Cinnamon Rolls
4 tablespoons salted butter or ghee
3/4 cup milk
1/4 cup water
3 1/4 – 3 3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 envelope ‘rapid rise’ or instant yeast (approx. 2 1/4 teaspoons)
2 tablespoons powdered milk
1 egg, room temperature
CARAMEL APPLE + CINNAMON SUGAR FILLING
2/3 cup light brown sugar, packed
1 1/2 tablespoons cinnamon
1/4 teaspoon nutmeg
5 tablespoons salted butter, softened
1 large granny smith, cored and finely chopped
1/4 cup chopped pecans, optional
3/4 cup caramel sauce (homemade or store-bought)
DOUGH: In a medium microwave-safe bowl, combine the milk, water, and butter. Heat on high for 1 minute, remove and stir. Continue to heat in 30-second intervals, stirring after each, until the butter melts and the milk is warm. If the milk is hot, allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed. In the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of flour, sugar, salt, powdered milk, and the yeast. Add the warm milk mixture and the egg. Beat on medium-low speed to combine. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides and form a ball. I needed the entire 3/4 cup for my dough. Continue running the dough in the machine for another 5 minutes on the medium-low speed setting. Remove dough from hook and cover with dough (just the dough's surface) with plastic wrap. Let dough rest for 10-15 minutes.
CINNAMON BROWN SUGAR: In a small bowl, whisk together the brown sugar, cinnamon, and ground nutmeg until combined.
ROLLS: when the dough is ready, turn it out onto a lightly floured work surface. With a floured rolling pin, roll out the dough into a 14×10 inch rectangle. (you can trim the edges with a pizza cutter if you want the dough to be a perfect rectangle.) Using a small spatula, spread the softened butter out evenly over the entire surface of the dough. Sprinkle evenly with the cinnamon brown sugar mixture. Top with apple and pecan pieces. Drizzle 1/2 cup of caramel sauce on top. Roll up the dough tightly, cut into 12 even pieces and place in a lightly greased 9-inch round or 13 x 9 rectangle pan*. I used dental floss to cut my cinnamon rolls, it’s easier than using a knife.
REST: Loosely cover the rolls with a towel and allow to rise in a warm, dark place for 20-25 minutes. If you have the time, allow them to sit for 35 minutes, that’s even better. TIP: heat a 200 F degree oven, Turn the oven OFF and place the rolls inside the oven and allow them to rise. It’s the perfect little trick to get them to rise in 20 minutes.
BAKE: When the dough has risen, uncover the dish. Place a rack near the middle of the oven and preheat the oven to 350 degrees F. Bake the caramel apple cinnamon rolls for 15-18 minutes or until the rolls are golden and cooked through. Remove and let cool on a wire cooling rack for 5 – 10 minutes. Drizzle with the remaining caramel sauce and serve warm. Serve with additional caramel sauce or powdered sugar
Crock Pot Fall Cider
8 cups of water
4 honey crisp apples
1 orange, sliced
4 cinnamon sticks
2 tbsp mulling spices
1/4 pomegranate seeds
Core and slice the apples into quarters
Slice the orange into thin slices
Combine all ingredients in the bowl of your Crock-Pot slow cooker
Cook on low for 8 hours
After 8 hours scoop the fruit, spices and cinnamon sticks out of the bowl and discard
Pour the remaining liquid through a strainer to remove and large spices or chunks.
Garnish with fruit and cinnamon sticks
Pumpkin French Toast
1/2 cup pumpkin puree
4 large eggs , whisked
2/3 cup milk
1 teaspoon vanilla extract
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
12 slices thick-cut bread
oil or cooking spray , for greasing the pan
Add all the ingredients (except the bread) to a medium-sized bowl or shallow dish.
Whisk until smooth.
Heat a frying pan to low-medium heat, or a griddle to 350F.
Lightly grease with oil or cooking spray.
Dunk a piece of bread in the French toast mixture, covering each side. Gently wipe/shake off any excess batter.
Grill for 2-4 minutes on one side until golden, then flip and continue frying on the second side until both sides are golden and the bread begins to puff.
Repeat with the rest of the toast, adjusting the burner/griddle temperature as necessary.
Serve immediately with syrup and whipped cream.
Autumn Apple Sangria
INGREDIENTS – 5 cinnamon sticks – 4 apples, chopped (4 medium or 5 small) – 2 oranges, sliced into thin rounds – 2 bottles Red Blend – 3-1/2 cups apple cider – 1 cup brandy – 1/2 cup orange juice – 1/4 cup superfine sugar – juice from 1 lemon – 2 cups club soda or ginger ale
Optional extras: – cinnamon-sugar, for rimming glasses – tall cinnamon sticks for garnish
In a large pitcher or bowl, combine the wine, apple cider, brandy, orange juice, lemon juice and sugar. Stir until the sugar dissolves. Mix in the chopped apples, orange slices, and cinnamon sticks.
Refrigerate for 4-6 hours, or up to overnight. Add club soda (or ginger ale) just before serving.
For added flair, rim glasses with cinnamon sugar and garnish with a tall cinnamon stick.
Creamy Broccoli Cheese Soup
5 tablespoons salted butter
1 cup white onion, diced (about 1/2 a large onion)
2 cloves garlic, finely minced
1/4 teaspoon dried thyme
1/3 cup all purpose flour
2 cups chicken broth (or vegetable broth)
1/4 teaspoon nutmeg
2 bay leaves
2 1/2 cups milk
3/4 cup half and half
3 1/2 cups chopped, fresh broccoli pieces
2 carrots, grated
2 cups freshly grated cheddar cheese
3 tablespoons parmesan cheese, freshly grated
salt and pepper to taste
Melt the butter in a medium dutch oven or saucepan over medium heat. Add the onions and sauté for 7 minutes or until the onions start to turn translucent. Add the garlic and thyme and continue to cook for 1 minute.
Add the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and half and half. Cook stirring frequently until the mixture just begin to bubble, about 6-9 minutes.
Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about 6-8 minutes. Turn the heat off, remove pot from stove, add in the cheddar and parmesan cheese. Season with salt and pepper to taste. Serve warm with crusty French bread.
1/2 lb bacon, chopped
1 cup onion, diced
3 garlic cloves, minced
3 cups chicken broth
3 cups potatoes, diced
2 cups carrots, sliced
2 cups milk
2 cups frozen corn
½ teaspoon pepper
3 cups cheddar cheese, shredded
2 tablespoons whole wheat flour
salt and pepper, to taste
optional: parsley, chopped
Cook bacon over medium to medium-high heat, until just crisp (don’t overcook). Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot.
Then add onions and garlic to the same pot and cook over medium heat until softened, about 3-4 minutes.
Stir in chicken broth, cooked bacon, potatoes, and carrots. Put a lid on and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.
Stir in milk, corn, and pepper and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
Take the pot off the heat. Slowly add cheese to soup, stirring constantly until cheese is melted.
Taste and season with salt and pepper, as desired. (Note: If your soup is too thick, you can add more milk or stock to thin it out and then warm through. Be sure to adjust seasoning accordingly.)
Serve warm. Top with a little chopped parsley for a color and taste pop.
Crock Pot Baked Apples
6 Baking Apples such as Granny Smith or Honeycrisp
1/4 cup Brown Sugar
1/4 cup Rolled Oats
1/4 cup All-purpose Flour
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Ground Cloves
4 tbsp Butter Cold
Combine the brown sugar, oats, flour, cinnamon, nutmeg and cloves in a medium size bowl.
Add the diced butter and gently combine by squishing the butter between your fingers. Small chunks of butter are fine. Set aside.
Core the apples using an apple corer or pairing knife. Make sure you don't cut all the way to the bottom, so the filling doesn't leak out. The bigger the hole the more filling you can stuff inside.
Add 1/2 cup of water to the bottom of the slow cooker, followed by the apples.
Stuff each apple to the top with the filling.
Let cook for 1.5 - 2 hours on high or 4 hours on low.
Half way through, add more filling to each apple if desired.
Once the apples are soft to the touch they're ready to serve.
Serve by itself or with a scoop of vanilla ice cream.