Recipes

Fall Treats

Featured recipes for the Fall of 2013

Warm Cinnamon Orange Cider
Apple Pan Goody (Breakfast Dish)
Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans
Bruschetta with Roasted Peppers


Warm Cinnamon Orange Cider

Ingredients:
  • 4 cups apple cider
  • 2 cups orange juice
  • 2 tablespoons red cinnamon candies
  • 1-1/2 teaspoons whole allspice
  • 1 tablespoon plus 1-1/2 teaspoons honey

Directions:

1.

Heat all ingredients except honey to boiling.

2.

Reduce heat. Cover and simmer 5 minutes.

3.

Remove allspice. Stir in honey.

4.

Serve warm.

Makes 8 servings

Betty Crocker 2008 Celebrate Annual Recipes
General Mills, Minneapolis, Minnesota 2004


Apple Pan Goody (Breakfast Dish)

Ingredients:
  • 4 to 5 medium tart apples, peeled and sliced
  • 3/4 cup dried cranberries
  • 6 tablespoons brown sugar
  • 1 teaspoon ground cinnamon, divided
  • 3 tablespoons butter
  • 6 eggs
  • 1-1/2 cups orange juice
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 tablespoons sugar
  • Maple syrup, optional

Directions:

1.

In a large skillet, sauté the apples, cranberries, brown sugar, and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13x9x2-inch baking dish.

2.

In a blender, combine the eggs, orange juice, flour and salt; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon.

3.

Bake uncovered at 425 degrees for 20-25 minutes or until a knife inserted in the center comes out clean. Serve with syrup if desired.

Makes 8 servings
Taste of Home Best Loved Casseroles


Baked Sweet Potatoes Stuffed with Cranberries, Pears, and Pecans

Ingredients:
  • 8 sweet potatoes
  • 1 cup cranberries
  • 4 tablespoons butter
  • 2 large firm, but ripe, pears, peeled, cored, cut into 1/2-inch cubes
  • 1 cup pecans, coarsely chopped
  • 4 teaspoons minced peeled fresh ginger
  • 4 teaspoons (packed) golden brown sugar
  • 2 teaspoons plus 1-1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt

Directions:

1.

Position rack in center of oven and preheat to 350°F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.

2.

Meanwhile, place cranberries in small bowl, rinse and drain well. Melt 2Tbs butter in large nonstick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes. •Stir in cranberries, pecans, ginger, and brown sugar; sauté 3 minutes. Mix in 2 tsp vinegar and 1/2 tsp salt.

3.

Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper.

4.

Melt remaining 2 Tbs butter in small saucepan over low heat. Whisk in remaining 1 1/2 Tbs vinegar. Drizzle about 1 tsp butter-vinegar mixture into each potato; mix with fork to blend. Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature.

5.

Rewarm sweet potatoes uncovered in 350°F oven until heated through, about 20 minutes.)

2006FarmFreshToYou


Bruschetta with Roasted Peppers

This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar. This is a tasty side dish for any fall meal, and it would be a perfect holiday dinner casserole.

Ingredients:
  • 1 lg. green bell pepper, roasted (see below)
  • 1/2 tomato, cut into thin strips
  • 1/4 small red onion, halved & thinly sliced
  • 1 clove garlic, finely chopped
  • 1 Tbs. olive oil
  • 12 Bruchetta toasts (see below)

Directions:

1.

Roasted Pepper: roast over burner flame until skin is totally black. Cool enough to touch and gently peel all charred parts away. Seed and cut into thin strips.

2.

Bruchetta Toast Recipe: cut Italian or French bread into 3/4" thick slices. Toast on both sides until just barely golden and still supple. While warm, rub one side of each with cut side of a lightly crushed clove of garlic. Place toasts on platter and drizzle each slice with 1 tsp of best olive oil.

3.

Toss together all ingredients, except the toasts, in a med. bowl. Set aside to marinate for 30 min. When ready to serve, top each toast with spoonful of pepper salad. Serve right away before toasts become soggy.

2006FarmFreshToYou



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