Favorite Recipes for Fall

We love the Autumn season! Cooler weather, comfy sweaters, rich fall foliage and who can forget, the yummy comfort food that makes the fall season oh so delightful! To help usher in the fall season we thought we would share some of our favorite fall recipes! Feel free to share some of your favorite recipes for all of us too!

“Gluten-Free Banana Bread” 

1 cup boiling water

½ cup chopped dates

4 large eggs

2 cups mashed, ripe bananas (apx.4)

¾ cup granulated sugar

½ cup unsweetened applesauce

1 tsp. vanilla extract

1 ½ cups brown rice flour

½ cup sorghum flour

1 tsp. Baking soda

½ tsp table salt ¼ tsp. Salt

¼ tsp. nutmeg

⅓ cup butter, melted

½ cup chopped walnuts

Step 1: Preheat oven to 350 degrees. Pour 1 cup of boiling water over dates in a small bowl. Let stand for 10 minutes then drain and pat dry.

Step 2: Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.

Step 3: Stir together brown rice flour and next 4 ingredients in a small bowl. Stir flour mixture into egg mixture, keep stirring until blended. Gently stir in melted butter, walnuts and dates. Spoon mixture into a lightly greased 9×5 inch loaf pan.

Step 4: Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, remove from pan and cool completely about an hour. then slice and serve!

“Smoked Trout Apple Hash”

1 cup sour cream

2 Tbsp. prepared horseradish

4 Tbsp. butter

2 medium-size unpeeled russet potatoes, boiled, cooled and diced

1 small yellow onion, finely chopped

1 Granny Smith apple diced

*kosher salt, ground black pepper, pinch of ground red pepper to taste.

½ cup heavy cream

1 (4 oz) smoked trout fillet, flaked into half inch pieces

1 ½ tsp. Fresh dill weed

1 tsp.thinly sliced fresh chives

Lemon wedges

Step 1: Heat a 12″ cast-iron skillet over medium-high for 5 minutes. Stir together horseradish and sour cream in a small bowl, chill until ready to use.

Step 2: Melt butter in skillet over medium-high heat. Add potatoes and cook about 10 minutes or until potatoes begin to brown and crisp. Add onions and apples, and cook stirring occasionally, for about 10 minutes or until apples are golden and onions are tender.

Step 3: Add salt, pepper and ground red pepper to taste. Stir in cream. Cook without stirring for about 5 minutes. Using a spatula, gently lift and turn hash. Cook 5 minutes. Gently stir in trout and herbs. Remove from heat. Squeeze lemon juice over hash. Serve immediately with sour cream sauce.

*try substituting sweet potatoes for russets and your favorite tart apple for Granny Smith. Other smoked fish like bluefish or whitefish also work well with this dish. If using thinly sliced smoked salmon, cut into pieces and sprinkle over hash just before serving).

“Slow-cooked Pulled BBQ Chicken”

3-4 boneless chicken breasts

1 bottle of Sweet Baby Ray’s BBQ sauce

1 packet of Italian dressing

2 Tbsp. Worcestershire sauce

2 Tbsp. brown sugar

Step 1: In a medium bowl combine all ingredients except the chicken. Mix well.

Step 2: Place chicken breasts into slow cooker and add the BBQ mixture. Cook on low 8 hours.

Step 3: Remove chicken breasts and shred breasts with fork. Place the shredded chicken back into the slow cooker and stir well so that it’s coated with the sauce. Cook for an additional 30 minutes.

Serve on buns, goes great with sweet potato fries!

“Shrimp and New Potato Chowder”

2 Tbsp. butter

3 bunches of sliced green onions

1 ½ new potatoes diced

2 cups reduced sodium chicken broth

1 ½ cup heavy cream

½ cup dry white wine

1 tsp. Kosher salt

¼ tsp. Black pepper

½ lb medium raw shrimp, peeled and deveined

2 tsp. Hot sauce

Step 1: Melt butter in a medium dutch oven over medium heat. Add green onions and stir for 1 minute.

Step 2: Add potatoes and next 5 ingredients, and increase heat to high to bring to a boil. Once brought to a boil, reduce heat to medium low and cook for 25 minutes, stirring often.

Step 3: Stir in shrimp and hot sauce, cooking for 3 minutes.

Serve hot!

“Carrot Apple Soup”

1 ½ lb carrots peeled and chopped (apx. 8 carrots)

3 tart apples (granny smith) or creamy apples (macintosh), peeled and chopped

1 large yellow onion chopped

2 cups cream

1 ½ unsalted cooking chicken stock

1 ½ cups apple cider

3 fresh thyme sprigs

1 tsp. Kosher salt

½ tsp. Freshly ground black pepper

Garnishes, sour cream and diced apples.

Step 1: bring all ingredients to a boil in a dutch oven over medium heat. Reduce heat and simmer for 50-60 minutes or until carrots are tender, stirring occasionally. Remove from heat and let cool for 15 minutes.

Step 2: Remove thyme sprigs. Process soup in batches by using a blender or food processor to smoothen. Spoon into bowls and serve immediately.

“Crispy Sweet Potato Green Onion Cakes”

4 medium sweet potatoes

2 eggs lightly beaten

⅓ cup of flour

2 red jalapeno peppers, chopped

1 ½ tsp. Kosher salt

½ cup thinly sliced green onions

¼ cup canola oil

Lime wedges

Step 1: Pierce 1 sweet potato several  times with a fork. Microwave on high for 8-10 minutes or until tender. Let stand for 5 minutes. Peel potato and place in a medium bowl and mash with fork. Peel remaining sweet potatoes and grate. Stir grated potatoes into mashed potato. Slowly stir in eggs and next 3 ingredients and ¼ cup green onions.

Step 2: Pour oil into iron skillet and heat over medium. Carefully drop mixture by tablespoons into hot oil., pressing lightly to flatten. Cook 5-6 minutes on each sides until golden brown. Drain excess oil on a paper towel. Place drained cakes on a wire rack over aluminum foil lined baking sheet. Keep warm in a 200 degree oven up to 30 minutes. Sprinkle with remaining green onions right before serving. Serve with lime wedges.

“Pumpkin Tart with Whipped Cream and Almond Toffee”

Tart:

½ package refrigerated pie crusts

¾ cups granulated sugar

1 ½ Tbsp. all purpose flour

2 tsp. Pumpkin pie spice

¼ tsp. Ground cloves

3 cups canned pumpkin

½ cup blackstrap molasses

6 Tbsp. butter, melted

4 large eggs

1 (12 oz) can evaporated milk

Almond Toffee:

½ cup packed light brown sugar

4 Tbsp. butter

1 cup slivered almonds

Cooking spray

Parchment paper

Whipped Cream:

2 ½ cups heavy cream

½ tsp. Pumpkin pie spice

½ cup plus 2 Tbsp. powdered sugar

Step 1: to prepare tart, preheat oven to 350 degrees. Fit pie crust into a 9 inch deep dish tart pan with removable bottom. Press into fluted edges. In a large bowl whisk granulated sugar and the next 3 ingredients. In another bowl, whisk pumpkin and next 2 ingredients. Next whisk pumpkin mixture and sugar mixture. Add eggs by whisking them in one by one. Whisk in evaporated milk and pour into crust.

Step 2: Bake for 1 ½ hours at 350 degrees. Cool completely then cover and chill 8-24 hours.

Step 3: to prepare almond toffee, cook light brown sugar and 4 Tbsp. of butter in a small skillet over medium heat, stirring constantly. Add slivered almonds and cook for 2 minutes or until almonds are golden. On a lightly sprayed parchment paper with cooking spray, pour mixture. Cool completely, then break into pieces.

Step 4: to prepare whipped cream, beat heavy cream and ½ tsp. Of pumpkin pie spice with mixture until foamy. Gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream and sprinkle with toffee.

For a delicious hot fall beverage, check out our wassail recipe!

Photos and recipes are from Southern Living Magazine, Special Collectors Edition, Best Fall Recipes