Staff picks for fall recipes
October 2, 2014
Apple Cider Margaritas
Ingredients
6 ounces apple cider
4 ounces tequila
2 ounces triple sec
1 lime
Pinch of brown sugar
2 apple slices for garnish
Directions
Fill two glasses with ice. In a cocktail shaker, add apple cider, tequila, triple sec and lime juice. Add a pinch of brown sugar and shake. Pour over ice, garnish with apple slices and enjoy!
Sweet Potato Casserole
Ingredients
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs lightly beaten
1 teaspoon vanilla
½ cup milk
½ cup melted butter
½ cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Directions
Combine first six ingredients and place in oven-safe dish. Mix the remaining ingredients over low heat until melted. Sprinkle the topping over the sweet potatoes and cook at 350 degrees for 35-40 minutes.
Easy spiced apples
Ingredients
1/2 cup butter
6 Granny Smith apples
1 1/2 cups sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Peel apples and remove core. Cut into slices. Melt butter in a large skillet over medium heat. Add apples and stir in the other ingredients. Sauté about 15 minutes or until apples are tender.
Pumpkin Fudge
Ingredients
1 12 ounce pack of white chocolate chips
2 tablespoons of butter
½ cup of canned pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
Mix white chocolate chips and butter in a microwavable bowl. Microwave until melted (about 1-2 minutes). Stir in pumpkin, spice and vanilla. Place in a paper-lined dish and put it into the refrigerator until cooled.
Pumpkin Almond Pancakes
Ingredients
2.1 ounces tapioca flour
1.3 ounces white rice flour
1 ounce stone-ground whole-grain corn flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup canned pumpkin
1/4 cup vanilla almond milk
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup maple syrup
Directions
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar and next 4 ingredients (through allspice) in a medium bowl; stir with a whisk. Combine pumpkin, almond milk, oil, vanilla and eggs; stir with a whisk. Add to flour mixture, stirring until smooth. Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned. Serve with maple syrup.