3 Recipes to Capture the Flavors of Fall
These easy, tasty recipes will warm your body and soul
By Meggan Hill for Next Avenue
Just as autumn has a traditional color palette, classic tastes are also associated with the season: rich pumpkin, tart cranberry, comforting apple and distinctive cinnamon, nutmeg and ginger.
The three recipes below wrap fall’s flavors in wonderfully-scented, warming-to-the-soul baked treats.
Double Ginger Cookies
2 ¼ c. flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt
¾ c. butter
1 c. + 2 T. sugar
2 T. crystallized ginger, finely chopped
¼ c. molasses
1 T. water
Preheat oven to 350°F. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large bowl, cream butter with 1 c. sugar. Add egg and mix until uniformly combined. Stir in crystallized ginger, molasses, and water.
Add the sifted dry ingredients in 3 batches, mixing well after each addition.
Using wet hands, form rounded tablespoon-sized balls of dough. Roll each ball in the remaining 2 T. sugar and lay on ungreased baking sheets about 2” apart. Press down each to flatten slightly.
Bake for 8-10 minutes, rotating the baking sheet halfway through baking. Allow the cookies to cool on the baking sheet slightly, about 5 minutes, before removing to a wire rack to cool completely.Fall is the perfect time to whip up some delicious goodies that capture the flavors of the season.
2 ¼ c. flour
¾ c. sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ c. dried cranberries
¾ c. + 1 T. half-and-half, divided
½ c. butter, melted and cooled
2 tsp. orange zest
¼ c. orange juice
1 oz. white chocolate, chopped
¼ c. powdered sugar
Preheat oven to 350°F. Coat the bottom of a 9” x 5” bread pan with nonstick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in cranberries.
In a small bowl, combine ¾ c. half-and-half, butter, eggs, orange zest, and orange juice. Add to dry ingredients in 3 parts, stirring after each addition until ingredients are just moistened. Pour batter into prepared pan.
Bake 60 minutes or until a toothpick inserted comes out clean with just a few crumbs attached. Cool in pan for 10 minutes. Run a sharp knife around the inside of the pan to loosen and invert onto a cooling rack set over a baking sheet.
Meanwhile, combine white chocolate, the remaining 1 T. half-and-half, and ¼ c. powdered sugar in a small bowl. Microwave on high for 30 seconds and stir, heating a little longer if required to melt. Whisk in powdered sugar until smooth.
Pour over cooling cake, letting excess glaze fall through the cooling rack to the baking sheet below. Cool completely.(MORE: Top Chefs’ Tips for the Late Summer Harvest)
Old Fashioned Apple Crisp
½ c. flour
1 c. old-fashioned or quick-cooking rolled oats
½ c. firmly packed brown sugar
¼ tsp. salt
1 tsp. ground cinnamon, divided
½ c. unsalted butter, chilled and cut into ¼” cubes
½ c. walnuts, finely chopped
¾ c. sugar
¼ tsp. freshly grated nutmeg
6 c. Granny Smith apples, peeled, cored, halved, and sliced ¼” thick
Vanilla ice cream or sweetened whipped cream, for serving, optional
Adjust an oven rack to the lower-middle position. Preheat oven to 350°F. Coat a 2 quart or 9” x 13” baking dish with nonstick cooking spray
To make the topping, combine flour, oatmeal, brown sugar, salt, and ½ tsp. cinnamon in a medium bowl. Using a pastry blender, a knife, or your fingers, cut or rub butter cubes into the flour mixture until crumbly.
Add the walnuts and stir to combine. Cover and refrigerate while preparing the filling.
To make the filling, combine sugar, nutmeg, and ½ tsp. cinnamon. In a large bowl, toss sugar mixture with apple slices until evenly coated.
Spread the apple slices evenly in the bottom of the prepared baking dish and cover with the topping.
Bake until the topping is crisp and golden brown, about 1 hour. Serve with vanilla ice cream or sweetened whipped cream, if desired.