APN’S FAVORITE FALL RECIPES
ROSEMARIE JACOB
Editor
My favorite recipe to make in the fall is pumpkin bread. It’s made with oats and peanut butter instead of all-purpose flour and oil, so I feel satisfied after eating it for breakfast or as a snack with some tea in the middle of the day. It’s so delicious, and the punch of vitamin A from the pumpkin puree is great. This recipe is also very forgiving, and the sugar and nut butter amounts can be adjusted to personal preference, as well as the optional mix-ins of chopped nuts and chocolate.
Ingredients:
- 3 cups of oat flour (you can make your own by blending rolled oats into flour)
- 1 15 ounce can of pumpkin puree
- 1 cup almond milk (or any plant milk)
- ½ to ¾ cup peanut butter (substitute other nut butter if desired)
- ½ to ¾ cup coconut sugar (or regular sugar)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- ½ tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ tablespoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts (substitute other nuts if desired)
- 1 cup white chocolate chips (substitute other chocolate if desired)
Instructions:
Mix all the ingredients together in a bowl, then pour the batter into a 9×9 greased baking tray. Bake in a preheated oven at 350 degrees F until a toothpick comes out clean, about 35 minutes. Let cool completely and cut into squares. Store leftovers in an airtight contained in the fridge and finish within the week.
SHARI HETER
Staff Writer
As Fall approaches and the weather gets cooler, I find myself motivated to make indulgent comfort meals. Something to warm up from the inside. I often associate specific flavors with Fall, for example the beloved pumpkin or pumpkin spice. For me, this means any form of squash can be a great fall meal. One of my favorite things to make in the fall is butternut squash, particularly butternut squash soup. Here is my go-to butternut squash soup recipe:
Ingredients:
- 2 cups chicken or vegetable stock
- 4 cloves of garlic, minced
- 2 carrots, roughly chopped
- 1 Granny Smith apple, peeled, cored and roughly chopped
- 1 medium butternut squash, peeled, seeded and chopped
- ½ cup of canned, unsweetened coconut milk, plus extra for garnish
- 1 onion, chopped
- A couple sprigs of fresh sage and thyme
- A pinch of cinnamon and nutmeg
- Salt and pepper to taste
Instructions:
Add stock, garlic, carrot, apple, onion, herbs, salt, pepper, cinnamon, nutmeg, and squash to a large stockpot. Mix well.
Cook on medium to medium-high until the mixture simmers. Cover, reduce heat to medium-low, and simmer for 30 minutes or until all the vegetables are tender and can be mashed easily.
Remove the sprigs of sage and thyme and stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. You can also put soup in a blender or food processor but be careful not to fill it up too much with hot soup.
Add salt and pepper to taste if needed. Optional garnishes such as extra coconut milk, pumpkin seeds, or smoked paprika can be added when serving.
ABIGAIL PASSAFIUME
Editor
Every year while watching the Thanksgiving Day Parade on my living room couch, my mom would bring in the most delicious warm apple cider. This drink was special because we would only get it once a year and you had to wake up in time to get a fresh cup. Everytime I smell apples and cinnamon, I get taken back to Thanksgiving morning and the fall season.
Ingredients:
- 2 cups orange juice (fresh)
- 2 cups apple cider
- 2 oranges, sliced
- 1 lime, sliced
- 4 small cinnamon sticks
- 4 whole cloves
- 2 tablespoons honey
Instructions:
Mix orange juice, apple cider, orange slices, lime slices, cinnamon sticks, and the 4 cloves in a large saucepan.
Bring to a boil over medium-high heat, about 5 minutes. Reduce heat to low, cover, and simmer for 10 minutes.
Remove cinnamon sticks, and cloves. Stir in honey and keep warm.
Pour warm cider into cups and garnish with a cinnamon stick for stirring and several orange and lime slices.
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