Tastes of the Season: Fall Recipes for Every Cook

Pumpkin, apple, caramel, and maple are the flavors that come alive in the fall. We wait the rest of the year, longing for that sip of pumpkin coffee, that hint of cinnamon seeping from the oven. It’s time! Put on your apron and get to cooking. Here are several recipes that will convince you it’s fall even if you’re still wearing your tank tops!

 

Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

½ cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

 

Cheesecake Filling:

3 8-ounce packages cream cheese, softened

¾  cup sugar, plus 2 tablespoons, divided

3 large eggs

1½  teaspoons vanilla extract

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

 

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

½  teaspoon ground cinnamon

¼  teaspoon ground nutmeg

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

 

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

½  cup quick cooking oats

½  cup (1 stick) butter, softened

In a small bowl, combine all ingredients. Using clean hands, thoroughly combine the butter into the mixture. Sprinkle streusel topping over apples. Bake 40-45 minutes, or until filling is set.

 

Drizzle:

½  cup caramel topping for drizzling after baked

Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

 

Easy Pumpkin Cobbler

1¼ cups flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ginger
1 cup canned pumpkin
¼ cup oil
1 teaspoon vanilla

Whisk together the flour, baking powder, salt, sugar, and spices. Add the pumpkin, oil, and vanilla. Stir just till blended. Spread into a well-greased round casserole dish or 9″ square pan.
 

Topping:
1 cup brown sugar
½ teaspoon cinnamon
⅓ cup chopped pecans or walnuts
1½ cups hot water

Mix together the brown sugar, cinnamon, and walnuts in a small bowl. Sprinkle evenly over the batter. Pour hot water over the top. Bake at 350° for about 50-60 minutes. The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom.  Serve warm with vanilla ice cream.

 

Soft Maple Sugar Cookies

Cookies:

2⅓ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

⅓ cup vegetable oil

1½ cup granulated sugar

2 teaspoons vanilla extract

½ teaspoon maple extract

Preheat oven to 350°F.  Line a baking sheet with parchment paper, set aside. In a medium bowl, whisk together flour, baking soda and salt.  Set aside. In a large bowl, beat butter, vegetable oil and sugar until well combined.  Mix in egg, vanilla extract and maple extract. Add flour mixture 1 cup at a time, mixing until completely combined. Roll 2 tablespoons of dough into balls and place on prepared baking sheet, leaving room for spreading. Lightly flatten dough balls with bottom of a cup into a disk shape. Bake for 8-10 minutes, just until edges are set.  Remove from oven and allow to cool for 15 minutes on baking pan. Transfer to a cooling rack.

 

Icing:

2 cups powdered sugar

2 tablespoons water

1 teaspoon vanilla extract

½ teaspoon maple extract

Sprinkles to taste

In a small bowl, whisk together powdered sugar, water, vanilla extract and maple extract until smooth. Using a spoon, smooth icing onto top of each cookie. Quickly sprinkle with sprinkles if desired and let set for 10 minutes, or until hardened. Serve immediately or store in an airtight container for up to 5 days.

 

Thanksgiving Punch

To fit a 2-gallon drink dispenser:

2 Gallons Apple Cider, not spiced

1 12.2 oz. bottle caramel syrup

1 Tablespoon Pumpkin Pie Spice

Cinnamon Sticks (optional)

Sliced Apples (optional)

Pour all but ¼ of the 2 gallons of Apple Cider, right in to a drink dispenser. Pour entire bottle of caramel syrup. Stir in pumpkin spice, using a whisk. (Some of the spice may continue to float to the top.) Serve chilled, room temperature, or warm. Stir occasionally to keep the flavors equally distributed.

 

Let us know what fall flavors are your favorite! We’d love to try a few recipes that are your fall kitchen traditions too. Include them in the comments below.