- Author: Julie Hyske, Master Garden
Fall is the time when we are welcoming getting back into our kitchens. It's time to get out the slow cookers and turn the oven on, tackling some of the more complicated recipes we've been waiting to serve. Highly anticipated, fall fruits and veggies are the stars of the season and make appearances not only in desserts, but are perfect in savory applications. Pumpkin lasagna is not only a fall favorite, but the no-cook noodles cut out a step on your way to a vegetarian main dish or family meal side dish. Sweet potato shepherd's pie is a pure comfort weeknight dinner. The fresh herbs, Worcestershire sauce and ground beef lend to a savory complete skillet supper with the sweet potato mash. Lavender marshmallows are such a sweet pairing with hot cocoa and it is that time of year. They are truly worth the effort and make a nice sharing gift wrapped in parchment with a sprig of lavender tied on with twine. The so moist apple cake is such a fall beauty loaded with nuts, apples and cranberries. The perfect size cake for family and a five-star winner still warm out of the oven served with vanilla ice cream. Of course, I made another one just to have ready and waiting in my freezer. The caramel apple taquitos will gain you a following. Serve them still slightly warm drizzled with sugar, cinnamon, and a caramel swirl alongside additional caramel for dipping. These are just a few of my favorite fall things. Enjoy your holidays.
Pumpkin Lasagna
Ingredients
¾ pound sliced fresh mushrooms
1 small onion, chopped
½ tsp salt, divided
2 tsp olive oil
1 can (15 ounces) solid-pack pumpkin
1 cup heavy cream
1 tsp dried sage leaves
¼ tsp pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1½ cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
In a small skillet, sauté the mushrooms, onion and a quarter teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt. Spread a half cup pumpkin sauce in an 11x7 in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread a half cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, half cup ricotta, half cup mozzarella and a quarter cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Servings: 6
Sweet Potato Shepherd's Pie
Ingredients
2 pounds sweet potatoes, peeled and chopped (6 cups)
½ cup sour cream
2 tbsp butter
½ tsp salt divided
2 tsp cornstarch
1 cup beef broth
1 lb lean ground beef
2 medium carrots sliced into half circles
1 medium yellow onion, chopped
3 medium garlic gloves chopped
2 tbsp tomato paste
1 tbsp mixture of rosemary, sage and thyme
1½ cups frozen peas
1 tbsp Worcestershire sauce
¾ tsp ground pepper
Preheat oven to 400°F. Place sweet potatoes in a large saucepan; add water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to medium; simmer, undisturbed, until fork-tender, 10 to 12 minutes. Drain the sweet potatoes and return to the pan. Remove from heat and mash with a potato masher until mostly smooth. Stir in sour cream, butter and a quarter teaspoon salt. Set aside. Whisk cornstarch and broth in a small bowl; set aside. Heat a large ovenproof skillet over medium-high heat. Add ground beef and cook, undisturbed, until browned on the bottom, about 4 minutes. Continue to cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add carrots, onion and garlic; cook, stirring often, until the carrots and onion soften slightly, about 6 minutes. Add tomato paste and herbs; cook, stirring constantly, for 1 minute. Stir the cornstarch mixture and add to the beef mixture along with peas, Worcestershire, pepper and the remaining quarter teaspoon salt. Cook, stirring often until the mixture thickens, 2 to 3 minutes. Remove from heat. Evenly spread the mashed sweet potato mixture over the beef mixture in the skillet. Using a spoon, decoratively swirl the top. Bake until the topping is hot, 15 to 20 minutes.
Servings 6
Lavender Marshmallows
Ingredients
Nonstick cooking spray
Three ¼ oz pkgs unflavored powered gelatin
1 tsp vanilla bean paste
4 tsp pure vanilla extract
1½ cups granulated sugar
1 cup light corn syrup
¼ tsp salt
4 tsp. freshly ground lavender
¼ cup cornstarch
¼ cup confectioners' sugar
Line a 9 x 9-inch metal pan with parchment paper, leaving a parchment paper overhang. Generously spray the paper with nonstick cooking spray. In the bowl of a stand mixer, with the whisk attachment in place, mix the gelatin and ½ cup water on low speed until blended together, about 15 seconds. In a 2 quart saucepan, stir together the ½ cup water, the granulated sugar, corn syrup and salt over medium heat. Bring to a boil and cook without stirring until a candy thermometer reaches 240?. Remove the pan from the heat and with the mixer on low speed, slowly pour the syrup into the gelatin mixture. Increase the speed to high and continue mixing until the marshmallow is fluffy and glossy and holds a soft peak. Add the vanilla and ground lavender and mix for one minute more. Pour the mixture into the lined pan and smooth the surface using wet fingers. Let set at room temperature for at least 8 hours and preferably overnight.
In a large bowl, sift together the cornstarch and confectioners' sugar. Remove the marshmallows from the pan, using the parchment as handles. Sprinkle the marshmallows with the cornstarch mixture, dip a sharp knife into the cornstarch mixture, and cut the marshmallows into1½-squares. Toss them into the cornstarch mixture to prevent stickiness and transfer to an airtight container, using parchment paper to separate the layers. Leave at room temperature for 2 weeks or freeze for up to 3 months.
So Moist Apple Cake
Ingredients
2 cups flour
¾ tsp baking soda
¾ tsp cinnamon
¾ tsp ground cloves
½ tsp ground nutmeg
1¼ cup granulated sugar
1 cup vegetable oil
2 eggs
1½ tsp vanilla extract
2 cups apple peeled and cubed
? cup dried cranberries
¾ cup chopped walnuts
½ cup sliced almonds
Confectioners' sugar for dusting
Preheat oven to 350°F. Grease and line a 9" spring form cake pan. Place flour, baking soda, salt and spices in a large bowl and whisk to combine. Whisk oil and sugar in a bowl, then whisk in eggs and vanilla. Pour the wet ingredients into the dry and mix with a wooden spoon until combined. Stir in the apple and cranberries, then add the chopped walnuts. Pour into the cake pan. Sprinkle the almonds over the top. Bake for 45 minutes. Check at 40 minutes - it is cooked when a toothpick inserted into the center comes out clean. Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve.
Servings 12
Caramel Apple Taquitos
Ingredients
Apple mixture:
2 apples, peeled, cored and diced
2 tbsp butter
2 tbsp sugar
½ tsp ground cinnamon
Cream cheese filling:
4 ounces cream cheese, room temp
¼ cup caramel syrup
10 flour tortillas, 6 inch size
2 tbsp butter melted
? cup granulated sugar
2 tsp ground cinnamon
Preheat oven to 400? and spray a baking sheet with cooking spray. In a skillet, add the apples, butter, sugar
and cinnamon. Cook for 5-7 minutes over medium heat until apples are soft. Remove from heat and set aside.
In a small bowl mix the cream cheese and caramel syrup together until smooth. Spoon about 1 tablespoon of the cream cheese mixture on the bottom third of each tortilla and top with a spoonful of the apple mixture. Roll up tightly. On a plate combine the sugar and cinnamon brush each tortilla with the butter and sprinkle with the cinnamon sugar mixture. Place seam side down on the prepared baking sheet. Bake for 8-10 minutes until the tortillas are golden brown. Cool slightly and serve with additional caramel for dipping.
Servings 10