Staff picks for fall recipes

by Flor-Ala staff

Apple Cider Margaritas


6 ounces apple cider

4 ounces tequila

2 ounces triple sec

1 lime

Pinch of brown sugar

2 apple slices for garnish


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


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


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


1/2 cup butter

6 Granny Smith apples

1 1/2 cups sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg


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


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


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


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.