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Perfect Recipes for the Fall

Updated on September 8, 2014

It's almost that time of year again, yep, Fall. Who doesn't love this season? With the smell of cinnamon in the air, pumpkin spice lattes back at Starbucks, and the perfect weather. Ok, so maybe there's still a month to go. But, it doesn't hurt to be prepared, right? Have these recipes at your side so that you're ready to welcome in the new season the right way...with food, of course.

Pumpkin Quesadillas

Recipe makes 4 servings
Recipe makes 4 servings

Directions

In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges.

Ingredients

Ingredient
Amount Used
canned pure pumpkin puree
2 cups
ground cumin
1 tsp.
flour tortillas
8
goat cheese, crumbled
4 oz.
chopped walnuts, toasted
1/2 cup
vegetable oil
1/4 cup

Pumpkin Pie

recipe makes 8 servings
recipe makes 8 servings

Directions

  1. Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender.
  2. Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set aside.
  3. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
  4. In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
  5. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.

Ingredients

Ingredient
Amount Used
medium pie pumpkin
1
Pastry for single-crust pie
9 inch.
eggs
2
packed brown sugar
3/4 cup
ground cinnamon
1 tsp.
salt
1/2 tsp.
ground ginger
1/2 tsp.
ground cloves
1/4 tsp.
2% milk
1 cup

Pumpkin Roll

Recipe makes 8-10
Recipe makes 8-10

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 10x15 inch jelly roll pan.
  2. In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.
  3. Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
  4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  5. Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
  6. Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 8 to 10 servings.

Ingredients

Ingredient
Amount Used
eggs, beaten
3
white sugar
1 cup
pumpkin puree
2/3 cup
lemon juice
1 tbsp.
self rising flour
2/3 cup
ground cinnamon
2 tsp.
ground nutmeg
1 tsp.
ground ginger
1 tsp.
confectioner's sugar
1 cup
softened butter
1/4 cup
cream cheese
1 8 oz. package
vanilla extract
1 tsp.

Butternut Pudding

Recipe makes 6 servings
Recipe makes 6 servings

Directions

Preheat oven to 325 degrees . Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake, 1 hour. Top with cream.

Ingredients

Ingredient
Amount Used
thawed butternut squash puree
2 10 oz packages
coconut milk
14 oz can
eggs
4
pure maple syrup
1/2 cup
whipped cream
whatever amount you prefer

Cheddar and Hard Cider Fondue

Recipe makes 6 servings/3 cups fondue
Recipe makes 6 servings/3 cups fondue

Directions

  1. Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
  2. Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
  3. Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
  4. Transfer to a fondue pot or double boiler and serve with desired dippers

Fondue Dippers

Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.

Ingredients

Ingredient
Amount Used
hard cider
12 oz
chicken broth
3/4 cup
Worcestershire sauce
2 tbsp.
garlic, finely chopped
1 clove
Gruyere, grated
1/2 pound
Sharp Vermont or New York yellow cheddar
1/2 pound
corn starch
3 tbsp.
Cayenne pepper
1/8 or 1/4 tsp.
Bourbon, Whiskey (optional)
1 tbsp.

Carrot and Apple Salad

Recipe makes 4 servings
Recipe makes 4 servings

Directions

In large bowl, whisk honey, oil and lemon juice; season. Toss apple and carrots with dressing. Sprinkle with nuts

Ingredients

Ingredient
Amount Used
honey
2 tbsp.
walnut oil
2 tbsp.
fresh lemon juice
2 tbsp.
green apple, cored and sliced
1
carrots, peeled and cut into coins
2
walnut pieces, toasted
1/2 cup

Iced Pumpkin Cookies

Recipe makes 3 dozen
Recipe makes 3 dozen

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Ingredients

Ingredient
Amount Used
all purpose-flour
2 1/2 cups
baking powder
1 tsp.
baking soda
1 tsp.
ground cinnamon
2 tsp.
ground nutmeg
1/2 tsp.
ground cloves
1/2 tsp.
salt
1/2 tsp.
softened butter
1/2 cup
white sugar
1 1/2 cups
canned pumpkin puree
1 cup
egg
1
vanilla extract
2 tsp.
confectioners' sugar
2 cups
milk
3 tbsp.
melted butter
1 tbsp.

Applesauce Chutney

Recipe makes 4 cups
Recipe makes 4 cups

Directions

In large pan over medium, cook onion in butter until softened, 3 minutes. Add remaining ingredients; cook 3 minutes, then season. Serve with pork.

Ingredients

Ingredient
Amount Used
chopped red onion
1
butter
2 tbsp.
chunky applesauce
24 oz.
golden raisins
1/4 cup
minced crystallized ginger
1 tbsp.
fresh thyme
1/2 tsp.

Which recipe will you be most likely to try?

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Do you have any other recipes that are great for Fall? Please leave them and any additional comments!

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    • twoseven profile image

      twoseven 

      3 years ago from Madison, Wisconsin

      What great recipes!! These look awesome. I am definitely going to try the roll and the cookies first. I thank you and my kids thank you for the great fall recipe ideas... :)

    • PurvisBobbi44 profile image

      PurvisBobbi44 

      3 years ago from Florida

      Hi,

      You have a great collection of recipes for the Fall, and now I am hungry again.

      I will need to return when I have time to bake---everything looks so delicious.

      Have a wonderful weekend.

      Bobbi Purvis

    • peachpurple profile image

      peachy 

      4 years ago from Home Sweet Home

      i like the iced pumpkin cookies. I did tried pumpkin cookies before

    • Pawpawwrites profile image

      Jim 

      4 years ago from Kansas

      Wow, what a collection of tasty recipes to try. I love fall.

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