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Harvest Bites: Fall Recipes That Slay the Season


As fall begins, everyone is eager to try delicious autumn recipes. A great fall dish can make any cool day feel cozy and inviting.

Here below are three fall recipes to try:

Mini Pumpkin Pie Cheesecakes (No Bake)

Ingredients

  • Gingersnaps

  • Butter

  • Heavy whipping cream

  • Powdered sugar

  • Brown sugar

  • Vanilla extract

  • Cream cheese

  • Pumpkin puree

  • Sugar

  • Pumpkin Pie Spice

Directions

Begin by making your crust. Pulse gingersnaps in a food processor until you have fine crumbs, then stir in a bit of melted butter until the mixture resembles coarse sandy crumbs.


Divide the crumbs into 30 disposable shot glasses. Use a measuring spoon to tamp down on the crumbs so you have a firm bottom layer.


Prepare your whipped cream by beating cream, sugar, and vanilla to stiff billowy peaks

Stir together pumpkin, cream cheese, and spices and then carefully fold the whipped cream into the mixture.


Pipe filling into each shot glass, filling almost to the brim.

Top off with a swirl of whipped cream.


Pasta Fagioli

Ingredients

  • 1 tablespoon olive oil

  • 1 carrot, diced

  • 1 stalk celery, diced

  • 1 thin slice onion, diced

  • ½ teaspoon chopped garlic

  • 4 (8 ounce) cans tomato sauce

  • 1 (14 ounce) can chicken broth

  • 1 tablespoon dried parsley

  • ½ tablespoon dried basil leaves

  • freshly ground black pepper to taste

  • 1 ½ cups ditalini pasta

  • 1 (15 ounce) can cannellini beans, drained and rinsed

Directions

Pasta Fagioli
Pasta Fagioli

Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly.


Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.



Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.


Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.

Enjoy!


Apple Cider Baked Doughnuts with Maple Glaze

Ingredients

Doughnuts

  • 1/3 cup vegetable oil

  • 3 large eggs

  • 1 1/4 cups granulated sugar

  • 1 cup applesauce, unsweetened preferred

  • 1/4 cup boiled cider, or 6 tablespoons additional applesauce

  • 1 1/2 teaspoons Vanilla Extract

  • 1 teaspoon cinnamon

  • 1 teaspoon table salt

  • 1 1/2 teaspoons baking powder

  • 2 cups Unbleached All-Purpose Flour

  • ree

Coating

  • 2 tablespoons cinnamon sugar

Maple glaze

  • 1 1/2 cups confectioners' sugar

  • 3 tablespoons maple syrup

  • 3/4 teaspoon natural maple flavor, (optional)

  • 2 teaspoons milk or 1 tablespoon heavy cream, enough to make a spreadable glaze


    Directions

    Preheat the oven to 350°F. Lightly grease two standard doughnut pans.


    Beat together the oil, eggs, sugar, applesauce, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.


    Add the flour, stirring just until smooth.


    Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well


    Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.


    Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.


    While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon sugar.


    Mix together all of the glaze ingredients, stirring until smooth.


Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.


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