3 fabulous fall recipes!
What says Fall better than apples, pumpkin, maple and caramel? The three recipes we featured at our Harvest Celebration had it all!!!
Seriously, what’s your go-to when the weather cools off, the air gets drier and the leaves start to change colors and crinkle up? We look for warm, spicy, rich flavors that taste like a cozy sweater feels! So, this year we made Maple-Glazed Apple Blondies, Chocolate Chip Pumpkin Bread and Sorghum Caramel Corn! Now our only problem is deciding which one to make again next!
Let’s start with Maple-Glazed Apple Blondies. This recipe was adapted from https://www.alattefood.com/maple-glazed-apple-blondies/ The recipe is copied here with our substitutions and adaptations.
Maple Glazed Apple Blondies
Ingredients for Blondie batter
- 1 ½ C (scant) His Saving Grains crushed wheat #1
- ½ C (scant) His Saving Grains crushed whole wheat
- 1 tsp baking powder
- 1/2 tsp Redmond Real Salt
- 1 cup butter softened
- 1 cup raw sugar
- 2 large eggs
- 1 1/2 tsp Cook’s vanilla extract
- 1/2 tsp Rosebud’s cinnamon
Apple Filling
- 2 large apples chopped finely
- 2 Tbsp raw sugar
- 1 Tbsp butter
- 1/2 tsp Cook’s vanilla extract
- 1/2 tsp Rosebud’s cinnamon
Maple Glaze
- 2 Tbsp butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 tsp Cook’s vanilla extract
- 1/8 tsp Rosebud’s ground cinnamon
Instructions
- Preheat oven to 350 and grease an 11×7 inch pan.
- Prepare Apple Filling: Combine all filling ingredients and cook on med-low heat for 3 – 4 minutes. Remove from heat and allow to cool.
- Make Blondie Batter: Cream butter until light and fluffy. Add in raw sugar and mix until well combined.
- Add in eggs, 1 at a time, beating well after each addition.
- Add in salt and vanilla extract. Mix until combined.
- In a separate bowl, mix crushed wheat #1 and crushed whole wheat, baking powder, and cinnamon together. Add to the wet ingredients and stir until combined.
- Spread about half of the blondie batter evenly in the bottom of the pan.
- Spread apple filling all over the blondie layer.
- Top with remaining blondie batter and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a cake tester comes out clean.
- Make Maple Glaze: Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted, remove from heat. Sift in powdered sugar, and whisk until fully combined. Allow to cool 8-10 minutes so the glaze can thicken.
- Let bars cool for about 10 minutes, then pour the glaze over the bars and allow to set.
- Slice into squares and enjoy!
That’s seems easy enough, yes? Enjoy these bars warm or as leftovers the next day with your favorite mug of coffee, tea or hot chocolate! If you need some ideas for those, try Grounds for Thought Coffee, Storehouse Tea and Treehouse Originals Drinking Chocolate!
Next let’s turn to that Chocolate Chip Pumpkin Bread. Fall just wouldn’t be Fall without pumpkin! This bread marries traditional pumpkin spice with chocolate chips and the result is perfection! We found this recipe at momontimeout.com – isn’t this a great name for a website? This bread is easy to put together, makes the whole house smell amazing and tastes heavenly! We copied the recipe below with our substitutions and adaptations.
Chocolate Chip Pumpkin Bread
Ingredients
- 2 ½ C His Saving Grains crushed wheat #1
- ½ C His Saving Grains crushed whole wheat
- 1 teaspoon Redmond Real Salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- 2 cups canned pumpkin (not pumpkin pie filling)
- 1 C raw sugar
- 1 cup applesauce
- 3 eggs room temperature
- 1 tablespoon Cook’s vanilla extract
- 1½ cups mini semi sweet chocolate chips (reserve a few for the top of bread if desired)
Instructions
- Preheat oven to 350F. Grease two 8×4 in loaf pans. Set aside.
- In a large bowl, whisk together crushed grains, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together pumpkin, raw sugar and applesauce.
- Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
- Fold in chocolate chips, reserving a small amount for the top if desired.
- Pour half of the batter into each of the prepared loaf pans and top with chocolate chips. Bake 50 to 55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Wow – this bread is soooo good! It works well for dessert or breakfast! You could also make a batch for your workplace or the neighbor down the street!
Our final recipe is the Sorghum Caramel Corn. This is apparently a southern recipe and we are glad we found it! Check out the original recipe at southernsouffle.com. Our adaptations are listed below.
Sorghum Caramel Corn
Ingredients:
6-8 cups of plain popped popcorn
½ cup butter
1 ½ cup raw sugar
½ cup Heritage Acres sorghum syrup
1 ½ teaspoon Redmond Real Salt
1 teaspoon baking soda
1 teaspoon Cook’s vanilla extract
Instructions:
Add popcorn to a large, lightly greased bowl
In a large saucepan, melt butter over medium high heat. Stir in brown sugar, sorghum and salt. Bring to a boil stirring constantly for about 4 minutes. Remove pan from heat and stir in baking soda and vanilla – it will bubble up when you do this!
Pour sorghum mixture over popcorn and stir until coated. Divide the mixture among 2 baking sheet pans lined with parchment paper. (Spread in thin layers)
Bake at 250 for an hour, stirring every 15 minutes to avoid clumping. Remove from oven and allow to cool before serving. Store in airtight container
This recipe is just right for your Autumn party! Pair it with some spiced apple cider, a veggie tray and a cheese plate for a simple treat!
Have fun with these recipes and enjoy your Autumn!!!