Taste of Fall Recipes

Every fall we get a renewed energy to get back into the kitchen to prepare delicious comfort food.

All the wonderful smells and tastes are so different than summer cooking.

This week, enjoy a few recipes to help your kitchen smell like fall and your treats taste even better! Enjoy!


Homemade Coffee Creamer 

(Pumpkin Spice)

 

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Servings: 28 

 

14 oz. heavy whipping cream, divided

1/4 C. maple syrup

3 T. pumpkin puree

1 tsp. pumpkin pie spice

1 tsp. vanilla extract

1 (14 oz.) can sweetened condensed milk

 

Whisk 4 oz. whipping cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.

Pour sweetened condensed milk, remaining 10 oz. whipping cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.

 


Crunchy Pumpkin Pie Granola

 

Prep Time: 15 min.

Cook Time: 1 hr.

Additional Time: 30 min.

Total Time: 1 hr. 45 min.

Servings: 10 

 

1/3 C. brown sugar

1 T. pumpkin pie spice

3-1/2 C. rolled oats

1/2 C. sliced almonds

1/2 C. chopped pecans

2/3 C. applesauce

1/2 C. honey

1 T. vanilla extract

1/2 C. raisins

1/2 C. dried cranberries

 

Preheat an oven to 250°F. Coat 2 baking sheets with nonstick cooking spray.

Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.

Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.

Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

 


Apple Butter Meatballs

 

Prep Time: 20 min.

Cook Time: 20 min.

Rest Time: 20 min.

Total Time: 1 hr.

Servings: 4 

 

Meatballs

1/2 lb. ground beef

1/2 lb. ground pork

1/4 C. panko bread crumbs

1/4 C. finely minced white onion

1 lg. egg, lightly beaten

1/4 C. milk 

3/4 tsp. salt

1/2 tsp. granulated garlic

1/4 tsp. freshly ground black pepper

 

Apple Butter Bourbon Glaze

1/2 C. apple butter

1/4 C. bourbon whiskey

2 T. soy sauce

2 T. pure maple syrup

1 tsp. Dijon mustard

salt to taste

 

Preheat the oven to 375° F. Line a baking sheet with parchment paper.

Combine ground beef, ground pork, panko, onion, milk, egg, salt, granulated garlic, and pepper in a large bowl. If mixture is too soft or wet, place in the refrigerator for 15 to 20 minutes to firm up before rolling. Shape into 24 meatballs, about 1-1/2 inches in diameter, and place on the prepared baking sheet.

Bake meatballs in the preheated oven until no longer pink at the center and browned on the outside, about 20 minutes. An instant read thermometer inserted into the center of meatballs should read 165°F.

Meanwhile, prepare apple butter bourbon glaze. In a small saucepan, whisk together apple butter, bourbon, soy sauce, maple syrup, and Dijon mustard. Bring to a simmer over medium-low heat and stir frequently until the sauce is smooth and just thickened, 5 to 7 minutes.

Remove meatballs from the oven and transfer to a large bowl. Pour glaze over meatballs and gently toss to coat evenly. Serve warm.

 


Roasted Pumpkin with Cranberry and Pecans

 

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Servings: 6

 

4 lb. pumpkin - unpeeled weight

2 T. olive oil

1 tsp. chopped fresh rosemary

1 tsp. salt

1/2 tsp. pepper

1 C. dried cranberries

1 C. boiling water

3 T. maple syrup

1/2 C. pecan nuts

fresh or dried parsley - opt. garnish

 

Preheat the oven to 400ºF.

Peel, deseed and chop the pumpkin.

Lay the pumpkin out on a baking sheet then drizzle with 2 T. of olive oil then sprinkle with 1 teaspoon of chopped fresh rosemary, 1 tsp. of salt and 1/2 tsp. of pepper.

Toss gently to coat.

Roast the pumpkin for 40 minutes. While the pumpkin is roasting, pour the boiling water over the cranberries and let them soak for 10 minutes. Drain. Remove from oven and drizzle over 3 T. of maple syrup.

Scatter over the drained cranberries and roughly chopped pecans.

Garnish with parsley and serve.

 


Apple Pie Egg Rolls

 

Prep Time: 20 min.

Cook Time: 25 min.

Chill Time: 15 min.

Total Time: 1 hr.

Servings: 8 

 

4-1/2 C. peeled, cored, and chopped mixed apples (such as Golden Delicious, Granny Smith, and Honeycrisp)

1/4 C. granulated sugar

1 T. fresh lemon juice

1 tsp. ground cinnamon 

1/4 tsp. kosher salt

1/4 C. tap water

1 T. cornstarch

neutral cooking oil (such as canola oil) for frying

8 egg roll wrappers

1 lg. egg, beaten

1-1/2 tsp. tap water

1 tsp. cornstarch

 

In a large saucepan, stir together apples, sugar, lemon juice, cinnamon, and salt. In a small bowl, whisk 1/4 C. of the water and 1 T. of the cornstarch together until combined; add to saucepan and stir to combine. Bring apple mixture to a boil over medium-high, stirring occasionally. Reduce heat to low, cover, and cook, stirring once or twice, until apples are tender-crisp, about 8 minutes. Uncover and cook over low, stirring occasionally, until apples are tender, about 8 minutes. While apples cook, stir together 1-1/2 tsp. water and 1 tsp. cornstarch in a small bowl until combined. Stir into tender apple mixture; cook, stirring often, until sugar-cinnamon mixture has become very thick and coats apple mixture, about 2 more minutes. Remove from heat and spread in an even layer on a large plate. Refrigerate until cool, about 15 minutes. While the apple mixture cools, pour oil to a depth of 2 inches in a medium Dutch oven; heat oil over medium-high until a thermometer reads 350°F.

Meanwhile, place one egg roll wrapper on a clean work surface with a corner facing you. Spoon about 3 T. of the cooled apple mixture into a 3-1/2-inch log across the lower third of the wrapper. Dip your fingers in beaten egg and lightly brush egg roll wrapper edges. Roll bottom corner up and over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, then continue to roll away from you to create a classic egg roll shape. Place egg roll, sealed side down, on a large plate. Repeat the process with remaining apple mixture and egg roll wrappers. 

Working in 3 to 4 batches, add egg rolls to hot oil, and fry, turning egg rolls occasionally and maintaining the oil temperature at 350°F, until golden brown and crispy all over, about 4 minutes.  Transfer to a paper towel-lined plate to drain. Serve immediately and enjoy!

 


Apple Fritter Cake

 

Prep Time: 20 min.

Cook Time: 1 hr. 5 min.

Cool Time: 30 min.

Total Time: 1 hr. 55 min.

Servings: 16

 

1 C. unsalted butter, plus more for greasing the pan 

4-1/2 C. peeled, cored, and finely chopped tart apples

1 T. lemon juice

1 C. firmly packed light brown sugar, divided

1-1/2 tsp. ground cinnamon, divided

3/4 C. white sugar

1 tsp. salt

1/2 tsp. ground nutmeg

3 lg. eggs, at room temperature

2 tsp. vanilla extract

1 C. full fat sour cream, at room temperature

1/3 C. apple cider

2 C. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

 

Icing

1 C. confectioner’s sugar

1 pinch salt

1/4 tsp. vanilla extract

5 T. heavy cream, or as needed

 

Place 1 C. unsalted butter into a light-colored medium saucepan. Cook over medium-low heat, stirring frequently, until butter is browned, 6 to 8 minutes. Pour browned butter into a large mixing bowl and allow to cool for 15 minutes.

Combine apples and lemon juice in a large bowl. Toss to coat. Add in 1/2 C. brown sugar and 1 tsp. cinnamon and toss until thoroughly combined. Set aside.

Preheat the oven to 350°F. Generously butter a 9x13-inch baking dish.

To the cooled brown butter, add white sugar, remaining 1/2 C. brown sugar, salt, remaining 1/2 tsp. cinnamon, and nutmeg; whisk until combined. Add in eggs and vanilla and whisk until thoroughly combined; whisk in sour cream and apple cider. Add in flour, baking powder, and baking soda and stir until batter is mostly smooth.

Pour batter into the prepared pan and smooth into an even layer. Scatter apples and their accumulated juices evenly over the top of the batter.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 55 to 65 minutes. Allow cake to cool for about 15 to 20 minutes.

Meanwhile, make icing. Whisk together powdered sugar, salt, vanilla, and heavy cream until it is a smooth, pourable consistency, adding more heavy cream if needed. Pour icing over warm cake and smooth over the top to evenly coat. Serve cake warm.

 


Apple Cider Floats

 

Prep Time: 5 min.

Total Time: 5 min.

Servings: 2 

 

4 (1/4 C.) scoops vanilla ice cream

2 C. fresh apple cider

 

Put the 2 scoops of ice cream in each glass and pour the fresh apple cider over the ice cream.  Enjoy! 

 


Quote of the Week:

“October’s poplars are flaming torches lighting the way to winter.” 

~ Nova Beir 

 

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

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