The Fall season brings an abundance of delicious produce that can be made into breads, pies and cakes. Try one of these favorites for your family with fresh produce from Hicks Nurseries.
3 1/3 cups of flour
2 tsp baking soda
1 ½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar
1 cup vegetable oil
2/3 cup of water
2 cups of fresh cooked pumpkin
- Mix all ingredients in a large bowl.
- Pour into 2 bread pans.
- Bake at 350 degrees for 1 hour.
- Cool before cutting and serving.
Pumpkin Chiffon Pie
Baked 9” pie shell
¾ cup of dark brown sugar
1 envelope unflavored gelatin
1 cup undiluted evaporated milk
1 ¼ cups of canned pumpkin
½ cup heavy cream, whipped
½ tsp nutmeg
½ tsp salt
¼ tsp ginger
½ cup cold water
- Combine gelatin, ½ cup brown sugar, salt and spices.
- In a double-boiler top, beat egg yolks; stir in milk, water, pumpkin and gelatin mixture.
- Cook over boiling water, stirring for about 10 minutes.
- Refrigerate, stirring occasionally until as thick and syrupy as unbeaten egg white.
- Beat 2 egg whites until fairly stiff; gradually add ¼ cup brown sugar, beating until very stiff; fold into pumpkin mixture.
- Turn into shell.
- Refrigerate until set.
- Spread whipped cream on pie.
Blueberry Cinnamon Rolls
Ingredients for the dough:
2 cups whole milk
½ cup vegetable oil
½ cup sugar
2 ¼ tsp active dry yeast
4-5 cups flour
½ heaping tsp baking powder
½ tsp baking soda
1 ½ tsp salt
Ingredients for the filling:
3-4 tbsp cinnamon
3 tbsp melted butter
1 jar of McCutcheon’s Whole Blueberry Preserves
Ingredients for the icing:
2lbs. powdered sugar
3 tbsp melted butter
¼ cup whole milk
- In a large saucepan combine the whole milk, vegetable oil and sugar. Warm over medium heat. Do not allow to boil. Remove from heat, place in refrigerator for 20 minutes or leave out to cool for 45 minutes.
- Sprinkle yeast over top of cooled mixture. Let sit for 1 full minute.
- Transfer liquid into a large mixing bowl. Mix in 4 cups of flour. Dough should be loose and a little sticky. Cover with a clean towel and allow to sit and rise in a warm place for 1 hour.
- After it has risen, mix another ½ to 1 cup of flour, baking soda, baking powder and salt to the dough. Stir. Dough should be semi-sticky.
- Remove dough and place it on a lightly flowered surface. Divide into equal parts.
- Roll each half of the dough into rectangles about 8 inches wide and ½ inch thick (length will vary).
- To prepare filling, melt butter. Stir in cinnamon and sugar.
- Brush the dough with the cinnamon-sugar mixture. Add a layer of blueberry preserves on top leaving about ½ to 1-inch uncovered dough on one side. To make spreading preserves easier, microwave jar for 45 seconds.
- Roll the dough lengthwise toward the side with the extra space. Once you have it in a tight roll, pinch it closed.
- Slice the roll into 1 ½ inch thick rounds. Transfer rounds to a skillet prepared with melted butter.
- Set aside for at least 20 minutes in a warm place to rise again.
- Bake at 375 degrees for 14-17 minutes until golden.
- To make icing, whip the butter, sugar and milk together.
- Ice while hot and serve.
Apple French Toast
1 loaf of good quality French, challah or white bread
3 tbsp unsalted butter
5 large eggs
1 jar McCutcheon’s Apple Butter
¼ cup maple syrup
8 oz. cream cheese, room temperature
2 tbsp cinnamon sugar
1 tsp vanilla extract
¼ cup whole milk
Pinch of salt
- Preheat oven to 400 degrees.
- Butter a large 9 x 12 x 2 baking dish
- In a large bowl, whisk together eggs, milk, ½ of the apple butter, vanilla and salt.
- In another bowl, mix cream cheese and the remainder of the apple butter.
- Cut the bread into 1-inch thick slices on a diagonal.
- Coat each slice with egg mixture and place flat in baking dish. Spread cream cheese mixture over layer of bread. Spoon apple butter over cream cheese. Drizzle maple syrup over cream cheese. Dust with cinnamon sugar. Cover with tightly packed layer off egg dipped slices.
- Bake for 20 minutes,
- Serve with maple syrup and apple butter.
4 cups peeled apples
¼ cup water
1½ cups all-purpose flour
1½ cups white sugar
4 tbsp cinnamon
1 egg1 cup butter, softened
- Preheat oven to 350 degrees.
- Peel and core apples.
- Place apple chunks in a lightly buttered dish.
- Mix 1 tbsp cinnamon and 2 tbsp white sugar together. Coast apples with mixture.
- In a medium sized bowl, mix remaining cinnamon and sugars with the flour. Cut in the softened butter until mixture becomes crumbly.
- Whisk egg until yolk and white are well combined. Mix the egg with the flour and sugar mixture and then pour over apples in baking dish.
- Melt ¼ cup of butter and pour over everything in baking dish.
- Bake for 35-45 minutes at 350 degrees or until everything is golden and bubbly.
- Serve with ice cream or whipped cream.
Grandmother’s Apple Tart
½ pound short crust dough
1 ½ pounds apples, peeled, cored and sliced
3-4 tbsp sugar
3 tbsp heavy cream
45 ml Kirsch (Brandy)
- Line tart pan with the dough and arrange the apple slices on top.
- Sprinkle them with 2-3 tbsp of sugar.
- Bake in pre-heated 350 degree oven for 15 minutes, or until the pastry is firm but not brown.
- Whisk together the egg, 1 tbsp of sugar, the cream and a few drops of Kirsch.
- Pour this mixture over the apples and continue to bake the tart for 15 minutes, or until the cream mixture has set.
- Serve hot.
For additional fall recipes click here.