Fall Flavors

6 seasonal recipes you will fall in love with

Fall+Flavors

Graphic by Fallyn O'Connor

One of the things that come to mind when you think of Thanksgiving is the delicious food. Want to make something to share with your friends and family? Here are some seasonal recipes, both sweet and savory, that anyone can make.

 

Apple Tarts

Graphic by Fallyn O’Connor

Ingredients

Filling: 

  • 5 apples, peeled, cored, and sliced
  • 1/3 c. packed brown sugar
  • Juice of 1/2 lemon
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract

Crust: 

  • 1 1/3 c. all-purpose flour
  • 1/4 c. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • 10 tbsp. butter, melted
  • 1 tbsp. granulated sugar
  • 2 tbsp. butter, cut into small cubes
  • Melted apricot preserves

Directions

Step 1: Preheat the oven to 350°. 

Step 2: In a large bowl, mix the apple slices with brown sugar, lemon juice, cinnamon, vanilla, and salt.

Step 3: In a separate bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and stir until dough forms. Press mixture into a 10 inch or 11-inch tart pan with a removable bottom, pressing until the dough is smooth. 

Step 4: Arrange apple slices over the crust, sprinkle with granulated sugar, and brush the top with melted butter. 

Step 5: Bake until the crust is golden and the apples are tender about 1 hour. 

Step 6: Brush with melted apricot preserves and let cool slightly before slicing and serving.

 

Pumpkin Pudding

Graphic by Fallyn O’Connor

Ingredients

  • 2 (3.4-oz.) package instant vanilla pudding mix
  • 1 (15 oz.) can pumpkin puree
  • 3 c. whole milk
  • 1/4 c. packed brown sugar
  • 2 tsp. pumpkin pie spice mix, plus more for garnish
  • Whipped topping, for garnish

Directions

Step 1: In a large bowl, whisk together pudding mix, pumpkin, milk, brown sugar, and pumpkin pie spice mix according to the box directions. Let the mixture sit for 5 minutes until it gets thick. 

Step 2: Spoon the pudding into 6 small cups and refrigerate until chilled and the pudding is set, about 1 hour.

 Step 3: Top with whipped cream and sprinkle with more pumpkin pie spice mix.

 

Apple Cheesecake

Graphic by Fallyn O’Connor

Ingredients

Crust:

  • Cooking spray
  • 12 graham crackers, crushed
  • 6 tbsp. melted butter
  • 1 tsp. ground cinnamon
  • 1/4 c. granulated sugar
  • 1/4 tsp. kosher salt

Filling:

  • 4 (8-oz.) blocks cream cheese, softened
  • 1/4 c. caramel sauce, plus more for drizzling
  • 1/4 c. granulated sugar
  • 3 large eggs
  • 1/4 c. sour cream
  • 1 tsp. pure vanilla extract
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon

Toppings: 

  • 1/4 c. packed brown sugar
  • 1/4 c. all-purpose flour
  • 1/4 c. old fashioned oats
  • 1/2 tsp. ground cinnamon 
  • 1/4 tsp. kosher salt
  • 4 tbsp. butter softened 
  • 1 apple, peeled and finely chopped 
  • Whipped topping, for garnish (optional)

 

Directions

Making the crust:

Step 1:Preheat the oven to 325° and grease an 8″ or 9″ springform pan with cooking spray. 

Step 2: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into the bottom of the prepared pan and up the sides.

Step 3: In a large bowl beat cream cheese, caramel, and sugar together until completely smooth using a hand mixer. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust.

Step 4:In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter thin apple slices in an even layer over top of the cheesecake, then top with an even layer of the oat topping.

Step 5: Wrap the bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until the center of the cheesecake is only slightly soft, about 1 hour 30 minutes. 

Step 6: Turn off oven, prop open oven door, and let cheesecake cool in the oven, 1 hour. Remove foil and refrigerate the cheesecake for at least 4 hours or overnight.

Step 7: When ready to serve, drizzle with caramel and top with whipped topping, if desired.

 

Turkey Biscuit Stew

Graphic by Fallyn O’Connor

Ingredients

  • 1/3 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 3/4 cup 2% milk
  • 2 cups cubed cooked turkey
  • 1 cup cooked peas
  • 1 cup cooked whole baby carrots
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Directions

Step 1: In a 10-in. ovenproof skillet, cook onion in butter until tender. 

Step 2: Stir in the flour, salt, and pepper until it is well mixed. Slowly add broth and milk. 

Step 3: Bring the mixture to a boil. Stir constantly until the soup is thick and bubbly, (about 2 minutes). 

Step 4: Stir in the cooked turkey, peas, and carrots and heat thoroughly.

Step 6: Lay the prepared biscuit dough rounds on a cookie sheet

Step 7: Bake at 375° for about 20-25 minutes or until biscuits are golden brown.

Step 8: After the biscuits have cooled, break them apart and stir into the stew.

Traditional Pumpkin Pie

Graphic by Fallyn O’Connor

Ingredients

Crust: 

  • 1 1/2 c. all-purpose flour
  • 1/2 c. butter, cut into 1/2″ pieces
  • 1 tbsp. granulated sugar
  • 1/4 tsp. kosher salt
  • 1/2 tbsp. apple cider vinegar
  • 4 tbsp. ice water (or more, if needed)

Filling: 

  • 1 (15-oz.) can pumpkin puree
  • 1 1/4 c. heavy cream
  • 3/4 c. packed brown sugar
  • 3 large eggs, beaten
  • 1 tbsp. all-purpose flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • 1 tsp. pure vanilla extract
  • Whipped cream, for serving (optional)

Directions

Making the crust:

Step 1: Place flour and butter into the freezer for 30 minutes before starting the crust process.

Step 2:In a large food processor, pulse flour, sugar, and salt until it is all mixed together. Add butter and pulse until you see pea-sized pieces. With the machine running, add vinegar. Then, pour cold water into a feed tube, 1 tablespoon at a time, until the dough is  together and is moist but not wet and sticky.  The mixture will be crumbly.

Step 3: Turn the dough onto a lightly floured surface, form it into a ball, and flatten it  into a disk. Make sure there are no cracks in the dough

Step 4:Cover the dough with plastic wrap and refrigerate for 2 hours or overnight. 

Step 5: Preheat the oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.

Step 6: On a lightly floured surface, roll out the dough into a 12 inch circle. Drape over the pie dish and gently press to fit, but be careful not to stretch it. Prick the bottom with a fork, trim the edge to 1”, tuck the overhanging dough under itself, and crimped edges to form a beautiful crust. Refrigerate 30 minutes or freeze 10 minutes.

Step 7: Line the crust with parchment and fill with dried beans or pie weights. Bake for 10 minutes, then remove parchment and weights. Lessen the heat to 350º.

Make the filling:

Step 8: Meanwhile, in a large bowl, whisk together the pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.

Step 9: Pour the pumpkin mixture into the partially-baked crust. Bake for 55 to 60 minutes. The filling should be slightly jiggly in the middle and the crust is golden. Gradually cool the pie in the turned-off oven with the door propped open for 1 hour. Then cool completely on a wire rack before slicing and serving.

Step 10: Serve with whipped cream, if desired. 

 

Caramel Apples

Graphic by Fallyn O’Connor

Ingredients

Caramel 

Apples 

Wooden skewers

Toppings

 

Directions

Step 1: To prepare, unwrap your caramel candies and place them in the pan for melting and make sure to wash your apples before you dip them.  

Step 2: Melt the caramel in a small sauce pan on high heat. Add about 2 tablespoons of water. Frequently stir so there are no lumps. Do not let it burn or else the caramel will turn bitter and you’ll have a ruined pan. 

Step 3: Poke a skewer into each apple and work quickly to coat the apples in the caramel. Make sure you use up all the caramel so it doesn’t stick on your pan. 

Step 4: This is an extra step if you want to level up your caramel apple with some extra goodness. Try garnishing the apple with peanuts, chocolate chips, crushed nuts, sprinkles, or Reese’s pieces. The options are endless