As much as I love fresh juicy watermelon, freshly grilled burgers, and late sweet summer corn, I am always so excited to try out some of my favorite fall recipes when the temperatures start to drop. I love foods that make me feel warm inside and want to curl up under a blanket as it sits in my stomach.
German Apple Pancake
If there is one thing on this list that you should make, it should be this. It is hearty, it is sweet, and your mouth will water as you cook it up. This is one of my favorite things to make for a Sunday brunch, and there are hardly ever leftovers. It is nice and sweet as it is, so you don’t even need to top it off with syrup if you choose.
Dandelion Mama’s Apple Pancake of Yumminess (Official Title)
1/2 stick butter, melted
2 large firm apples ( I prefer tart) peeled, cored and sliced in wedges
1/2 cup whole milk
1/2 cup flour
4 large eggs
3 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1/4 cup brown sugar
1/4 tsp ground cinnamon
Step 1: Preheat oven to 450 degrees, with rack in middle position.
Step 2: Melt butter in skillet over medium heat, setting aside 2 Tbsp in your blender.
Step 3: Add apple wedges to butter in skillet and saute until they soften and get some color. About 5 minutes, usually.
Step 4: While apples are cooking, add milk, flour, eggs, sugar, vanilla and salt to butter in blender and whirl until smooth.
Step 5: When apples are colored and soft, sprinkle with brown sugar and cinnamon, then pour batter over the top of the whole mess.
Step 6: Put the skillet in the hot oven and bake until pancake is puffy and golden, usually 12-15 minutes.
Step 7: Dust with powdered sugar and serve with real maple syrup.
Step 8: Die happy.
Step 9: I’m not kidding.
Pumpkin Peanut Butter Soup
Before you scroll right past this recipe thinking, “Yuck, peanut butter needs to stay far far away from any soup I’m going to eat” please give it a chance! I’m not even a big fan of peanut butter myself, actually, but this soup always hits the spot.
Ingredients:3 tbsp unsalted butter
3 cups canned puréed pumpkin3 cups puréed sweet potatoes
1 cup natural unsalted peanut butter6-1/2 cups chicken or vegetable broth
1 tsp freshly ground black pepper1 tsp salt
Sour cream as optional garnish
Chopped chives as optional garnish
Step 1: Melt butter in a large saucepan over medium heat. Stir in pumpkin, sweet potatoes and peanut butter.
Step 2: Add chicken or vegetable broth, pepper and salt, stirring until smooth.
Step 3: Reduce heat and simmer for about 25 minutes. To serve, garnish soup with sour cream and chives.
Makes 6 to 8 servings
Maple Bourbon Pumpkin Pie
My husband made this for our family last year a couple of times, and it was absolutely heavenly. I’m already counting down the seconds till he makes it again. Maybe I ought to drop a hint that sooner rather than later would be better ;) I should note that this is not your average pumpkin pie recipe- it does require a bit more leg work. However, you’ll be so glad you did once you take your first bite!
Chocolate Pie Dough
¼ cup plus 1 Tbsp. Dutch-process unsweetened cocoa powder
3½ tablespoons granulated sugar
1 teaspoon kosher salt
1¼ cups plus 1 Tbsp. all-purpose flour, plus more for dusting
6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
2 tablespoons chilled vegetable shortening, cut into pieces
1 large egg yolk
½ teaspoon apple cider vinegar
Filling And Assembly
All-purpose flour (for dusting)
4 large eggs
1 15-oz. can pure pumpkin purée
¼ cup sour cream
2 tablespoons bourbon
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground mace (optional)
¾ cup pure maple syrup, preferably grade B
½ vanilla bean, split lengthwise, or 1 tsp. vanilla extract
1 cup heavy cream
2 tablespoons granulated sugar
Chocolate Pie Dough
Pulse cocoa powder, granulated sugar, salt, and 1¼ cups plus 1 Tbsp. flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
Whisk egg yolk, vinegar, and ¼ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1”-thick disk. Wrap in plastic; chill at least 1 hour.
Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
Filling And Assembly
Roll out disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1” overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
Place a rack in middle of oven and preheat oven to 350°. Line pie with parchment paper or heavy-duty foil, leaving a 1½” overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5–10 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)
Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if desired, and remaining 3 eggs in a large bowl; set aside.
Pour maple syrup in a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.
Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50–60 minutes. Transfer pie dish to a wire rack and let pie cool.
Just before serving, sprinkle pie with sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.
Makes 8 servings.
Wait, did she just say bacon? Yes, I did. And the recipe is so easy that I’m wondering why I eat my bacon any other way…
1/2 pound bacon slices (10 slices)
1/2 cup Demerara sugar
Special equipment: brown paper such as a grocery bag or butcher paper
Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer bacon as cooked to paper towels to drain.
Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle Demerara sugar over bacon and cook over low heat, turning occasionally with tongs, until sugar is dissolved, caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize), and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to brown paper to cool.
- Don't be tempted to transfer bacon to paper towels to drain — the sugar will make the bacon stick to them.
- Bacon can be made 1 day ahead and kept in an airtight container at room temperature, but it will become less crisp.
- Before cleaning skillet, add a few inches of water to it, then add tongs and boil to dissolve hardened sugar from pan and tongs.