Savor this Season: Delicious Fall Foods to Warm Your Table
As fall approaches, everyone desires to try a new recipe. A fall dish can make any cozy day warm and cozy.
Pumpkin Roll
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin, (or homemade pumpkin puree)
1 teaspoon vanilla extract
Filling
8 ounces cream cheese, softened
2 Tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
Instructions
Preheat the oven to 350 degrees F.
Prep Pan: Lightly grease a jelly roll pan (10 x 15'') with non-stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
Combine: Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
Roll: Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
Roll: Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
Pumpkin Roll
Caramel Apple
Ingredients
8 large tart apples
8 wooden chopsticks for handles
2 cups packed brown sugar
1 (14-ounce) can sweetened condensed milk
1 cup light corn syrup
1 cup butter
2 teaspoons vanilla extract
Instructions
Bring a large saucepan of water to a boil. Dip apples in water for a few seconds with a slotted spoon to remove any wax from skins; dry with paper towels. Let cool.
Insert sticks through the bottom core of each apple.
Line a baking sheet with parchment paper. Stir brown sugar, sweetened condensed milk, corn syrup, and butter together in a medium saucepan over medium-high heat.
Bring to a boil, stirring constantly; reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), stirring constantly to prevent burning, 25 to 30 minutes. A teaspoon of caramel dropped in a glass of cold water should form a firm ball.
Remove from heat; stir in vanilla extract.
Working quickly, dip each apple into caramel to completely coat the apple and about 1/2 inch of the handle.
Sprinkle apples with desired toppings while still hot.
Let cool on the prepared baking sheet, about 1 hour. Use caution, caramel is very
hot.
Caramel Apple
Pumpkin Crepes
Ingredients
Milk
Eggs
Pumpkin puree
Butter
Sugar
Vanilla
Pumpkin pie spice
Salt
Flour
Instructions
Blend: Any good crepe recipe starts with the crepe batter. Blend all of the ingredients together until the batter is smooth and lump-free. Then let it rest in the fridge for at least 20 minutes, up to overnight if you have the time. The longer it rests, the more light and airy the texture will be.
Cook: Use a nonstick skillet to cook the batter until each side is lightly browned. Because crepes are so thin, they’ll only need to cook about a minute or so on each side.
Serve: Now comes the fun part, serving the crepes! Make them your own by adding as many fillings or toppings as you’d like. Then roll or fold them up and dig in!
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