Share the Flavors of Fall

[Scott]

It's Recipe Time!

Calling all autumn foodies! We want to see your favorite fall and Halloween recipes! From hearty comfort dishes to festive treats, share your culinary masterpieces and let’s celebrate the season of flavors together. Your inspiration could be the highlight of someone’s holiday table! Join in the fun and post your favorites!

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Here's my contribution...

Cranberry Cream Dream Delight

Ingredients:

• 1 Large (or 2 small) packages of Cranberry* flavored Jell-O™ 
• 8oz of Cream Cheese
• 1 Large (20oz) can of Crushed Pineapple
• 2 cups (16oz) of Cool Whip™
• ¼ ~ ½ cup chopped walnuts (optional)

Instructions:

1. Bring to boil 2 cups of water.
2. Add in the gelatin, stirring to mix.
3. After gelatin is dissolved, cut in the cream cheese (add in small pieces),
   continue to stir until dissolved and mixed in.
4. Pour liquid into large bowl and add the crushed pineapple. Stir.
5. Put mixture into refrigerator to set. (Can put in freezer to speed set, but keep watch so not to freeze!)
6. Once jello mixture is set, using a mixer or egg beaters, blend in the Cool Whip™.
7. Blend in the walnuts, if adding.
8. Put finished blended mixture in to serving bowl and return to refrigerator for final set.

*Other flavors can be used: Orange, Strawberry, Lime

[Kami]

Spiced "Candy Corn" Rice Crispies Treats
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I wasn't really good at making the shape but good luck lmao
Artemis can vouch for these, if she remembers.

Ingredients (Yields 2 dozen, approx)

• 10 oz white marshmallows
• 4 tbsp unsalted butter
• 1 tsp pure ancho chile powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp salt
• orange and yellow food colouring
• 6 cups rice crispies cereal
• 1/4 tsp cayenne powder

Instructions:
Part 1

• Spray two mini muffin pans with vegetable oil spray.
• In a large saucepan, combine half of the marshmallows with 2 tablespoons of the butter.
• Add the chile powder, cumin, coriander and 1/4 teaspoon of the salt and cook over moderate heat until the marshmallows have melted.
• Stir in enough orange food coloring to dye the marshmallow orange.
• Stir in 3 cups of the rice cereal.
• Spoon the mixture into the muffin cups and pack it down with lightly oiled hands.

Part 2

• Wash and dry the saucepan.
• Add the remaining marshmallows, 2 tablespoons of butter and 1/4 teaspoon of salt and cook over moderate heat until melted and smooth. 
• Pour half of the melted marshmallow into a heatproof bowl and stir in 1 1/2 cups of the rice cereal to make the white layer. 
• Add the cayenne and yellow food coloring to the marshmallow in the saucepan and stir in the remaining 1 1/2 cups of rice cereal. 
• Using lightly oiled hands, mound the yellow mixture on top of the orange layer, packing it down to firmly attach it. 
• Top with the white layer, tapering the mixture to a point so the crispies resemble the conical shape of candy corn. 
• Serve or store overnight in an airtight container.

[Krumm]

This is on my list to bake before T-giving on a test run, then make it again for mama and brothers next month hehehe

Glazed Honeycrisp Apple Fritter Cake



▢ 1 stick (1/2 cup) salted butter, melted
▢ 1/2 cup brown sugar
▢ 1/2 cup apple butter (or applesauce/pumpkin butter)
▢ 1/2 cup greek yogurt or sour cream
▢ 2 eggs, at room temperature
▢ 2 teaspoons vanilla extract
▢ 2 1/4 cups all-purpose flour
▢ 1 teaspoon cinnamon
▢ 1 teaspoon baking powder
▢ 1 teaspoon baking soda
▢ 1 teaspoon salt

Apples

▢ 2 Honeycrisp apples, chopped (about 2 cups)
▢ 1/2 cup brown sugar
▢ 1 teaspoon cinnamon
▢ 1 teaspoon vanilla

Glaze

▢ 1 cup powdered sugar
▢ 2-3 tablespoons whole milk
▢ 1 tablespoon vanilla extract
▢ flaky sea salt

US Customary - Metric
Instructions

1. Preheat oven to 350° F. Line a 9×9 inch baking dish with parchment paper.
2. In a large bowl, stir together the butter, brown sugar, apple butter, yogurt, eggs, and vanilla, until combined. Add the flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined.
3. To make the apple mix. In a bowl, combine the chopped apples, brown sugar, cinnamon, and vanilla.
4. Spread half the batter evenly into the prepared dish. Spoon over about 1/2 of the apples, then cover the apples with the remaining batter. Top with the remaining apples and any juices left in the bowl.
5. Bake for 55-60 minutes, until just set. Let cool for 10 minutes.
6. Meanwhile, make the glaze. Whisk all ingredients in a bowl, adding milk as needed to thin. Drizzle the glaze over the cake. Sprinkle with sea salt. Serve the cake warm or at room temperature

[bigballofyarn]

Pumpkin Pie:


Prep Time:
20 mins

Cook Time:
40 mins

Total Time:
1 hr

Servings:
8

Yield:
1 (9-inch) pie


For the crust: all-purpose flour, salt, butter or shortening, and cold water
For the filling: cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, salt

Pastry Crust:

1 ⅓ cups all-purpose flour

½ teaspoon salt

½ cup cold butter or shortening

3 tablespoons cold water, or more as needed

Filling:

2 cups mashed, cooked pie pumpkin

1 (12 fluid ounce) can evaporated milk

2 large eggs, beaten

¾ cup packed brown sugar

½ teaspoon ground cinnamon, or more to taste

½ teaspoon ground ginger, or more to taste

½ teaspoon ground nutmeg, or more to taste

½ teaspoon salt

Directions

Preheat the oven to 400 degrees F (200 degrees C).

To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.

Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.

Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.

To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.

Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.

Remove from the oven and cool to room temperature before serving.

For the crust: all-purpose flour, salt, butter or shortening, and cold water
For the filling: cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, salt


Credit: www.allrecipes.com/recipe/13711/homemade-fresh-pumpkin-pie/