Recipes to Feed Your Fall Spirit
Fall is in the air and we’re craving all things apple cider, warm spices, and pumpkin pie. Nothing can warm you better than a hot beverage and these fall-inspired recipes that the family will certainly love. Here are some of our favorite recipes to get you in the mood for a few cozy days this fall.
Delicious Turkey Brine
INGREDIENTS
1 Yellow Onion sliced
1 cup whole peeled Garlic Cloves smashed
1 qt apple cider vinegar
1 qt maple syrup
2 cups Kosher salt
2 cups light brown sugar
¼ cup Bay leaves
1 large bunch Sage
1.5 gallon water
INSTRUCTIONS
In large pot, over medium high heat, heat all ingredients, just until salt and sugar are dissolved. Cool completely in refrigerator (41 degrees). Put into a large bucket. I like to use a clean 5 gallon bucket. Add fresh turkey, make sure it is completely submerged. Add a little water if needed to be completely submerged. Store in 41 degree fridge for 24-48 hours depending on size of the bird. Not recommended for turkeys that are pre-injected with solution. Rinse before roasting.
Butternut Squash Soup
INGREDIENTS
2 T olive oil
2 T butter
1 yellow onion sliced
3 cloves garlic
1 3 inch piece fresh ginger-peeled and rough chopped
3 pounds butternut squash-peeled, deseeded and large diced
6 cups vegetable broth (more if you prefer a thinner soup)
1 bunch fresh thyme
2 sprigs fresh rosemary
1 cinnamon stick
5-6 cloves
1/2 teaspoon fresh ground nutmeg
2 cups heavy cream
2 T real maple syrup
salt and pepper to taste
INSTRUCTIONS
Heat olive oil and butter in large pot. Saute onion, garlic & ginger over medium heat until onions are translucent. Add squash, broth, ground nutmeg, salt and pepper. Tie thyme, rosemary, cinnamon, & cloves in a cheesecloth and add to the pot. (Tip: tie one end of the string to the handle for easy removal.) Cook over medium low heat until squash is tender. Remove the cheesecloth. Puree the soup in blender or with an emersion blender until smooth. Add heavy cream, maple syrup and taste. Adjust salt if needed.
Wonderful alone or can be garnished with sour cream, toasted pumpkin seeds, croutons, fresh parsley, or chopped apple.
Pumpkin Spice Pancakes
INGREDIENTS
1/2 cup milk 1 cup pumpkin puree
1 egg 2 Tbsp vegetable oil, more for frying
2 cups all-purpose flour
1/4 cup brown sugar 2 tsp baking powder
1 tsp baking soda 1 Tbsp pumpkin pie spice
1/2 tsp salt
INSTRUCTIONS
In a bowl, whisk together the milk, pumpkin puree, egg, and oil. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Pour flour mixture into the bowl with the wet ingredients and whisk until just combined.
Heat a lightly oiled pan or griddle over medium-high heat. Use a measuring cup to scoop 1/4 – 1/3 cup of the batter onto the pan or onto the griddle per pancake. Flip when the bubbles that appear on the surface pop and form holes that stay open. Serve hot with maple syrup.
Spiked Pumpkin Spice Latte
INGREDIENTS
8 ounces strong brewed coffee
1 ounce vanilla vodka
1/2 ounce cinnamon whiskey
1/2 – 1 ounce International Delight Pumpkin Pie Spice Coffee Creamer
Whipped cream, caramel, cinnamon for garnish
INSTRUCTIONS
Add coffee, liquor, and creamer to a mug. Top with whipped cream, caramel, and a sprinkle of cinnamon. Serves 1. To make for a crowd: Place 12 cups coffee, 1 1/2 cups vanilla vodka, 3/4 cup cinnamon whiskey, and 1-2 cups creamer in a crockpot on warm setting. Serve with whipped cream.
Reuben Soup
INGREDIENTS
4 14.5 oz cans chicken broth
1 pkg. shredded cabbage for coleslaw
2 cups uncooked medium egg noodles
1 lb. fully cooked Kielbasa or Polish sausage, halved and cut into 1″ slices
1/2 cup chopped onion
1 tsp caraway seeds
1/4 tsp garlic powder
1 cup shredded Swiss cheese
INSTRUCTIONS
In large kettle, combine all ingredients except for Swiss cheese. Bring to boil, reduce heat, cover and simmer for 15 minutes or until cabbage and noodles are tender. Serve with Swiss cheese.
Pumpkin Bars
INGREDIENTS
4 eggs
1 2/3 cup sugar
1 cup oil
2 cups flour
1 15oz can pumpkin
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 8oz cream cheese, softened
2 sticks margarine, softened
2 tsp vanilla extract
5 cups powdered sugar
INSTRUCTIONS
Pre-heat oven at 350°. Combine flour, cinnamon, baking powder, soda, and salt. In a separate bowl, beat eggs, oil, sugar and pumpkin all together until light and fluffy. Gradually add the dry mixture to the pumpkin mixture. Mix thoroughly. In an ungreased sheet cake pan, spread and bake at 350° for 25-30 min. Cool completely before frosting.
FROSTING
Beat cream cheese and margarine until fully smooth. Gradually add vanilla and powdered sugar and beat until creamy. Frost the cooled bars.
We hope that these recipes will help you create lasting fall memories with your family and friends.
Do you have a special fall recipe you enjoy? Please share it with us!
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