By DiAnn Mills @DiAnnMills
Fall is the time of year for crisp air, football games, and yummy food. This fall I’ve tried three new recipes that hit the yummy list, and I want to share them with you.
Homemade Cinnamon Raisin Bread
Prep Time: 20 mins | Cook Time: 45 mins | Servings: 8 serving(s)
Ingredients:
FOR THE DOUGH:
1 c. Milk, Almond Milk, Or Soy Milk, At 110ºF
4 Tbsp. Brown Sugar
2 1/4 tsp. Instant Rise Yeast
6 Tbsp. Neutral Oil (See Note) Or Melted Unsalted Butter
2 Eggs
3 1/2 c. All-purpose Flour (17 1/2 Ounces By Weight), Plus More For Dusting
1 tsp. Salt
1/2 c. Raisins
FOR THE CINNAMON FILLING:
1/3 c. Brown Sugar
2 Tbsp. Ground Cinnamon
3 Tbsp. Melted Butter (or Oil)
Directions:
Combine milk, brown sugar, and yeast in a bowl or measuring cup. Let sit for 10 minutes, until foamy. This indicates that the yeast is alive and well.
Pour the yeast liquid into the bowl of a stand mixer and add oil and eggs. Whisk to combine the wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough. Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium low speed for 10 minutes.
Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise for 1 hour, until doubled in size.
Flour your countertop (not wax paper) as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9 inches by 18 inches. I prefer to use a 9×5 loaf pan.
Make the cinnamon filling by stirring together brown sugar, cinnamon, and butter. Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.
Preheat oven to 375ºF, then bake bread for 40–45 minutes until the inside reads 190ºF to 200ºF with a thermometer. Let the bread cool completely on a wire rack before slicing. Enjoy!
The dough will be sticky, but resist the urge to add more flour, as it will make the bread more dense.
Storage: Since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.
Source: The Pioneer Woman
Roasted Squash & Apples with Dried Cherries & Pepitas
Prep Time: 15 mins | Cook Time: 45 mins | Servings: 5
Ingredients:
1 medium acorn squash (about 1 1/2 pounds)
2 medium apples
3 tablespoons extra-virgin olive oil
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground pepper
¼ cup dried cherries
¼ cup toasted pepitas
Directions:
Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
Halve squash and scoop out the seeds. Core apples. Cut the squash and apples into 1-inch wedges. Whisk oil, cinnamon, allspice, coriander, salt and pepper in a large bowl. Add the squash and apples and toss to coat. Spread on the prepared pan.
Roast until tender, 25 to 30 minutes. Serve topped with dried cherries and pepitas.
Source: EatingWell
Roasted Honey-Balsamic Cauliflower
Prep Time: 15 mins | Cook Time: 35 mins | Servings: 6
Ingredients:
1 large head cauliflower, trimmed and cut into 2-inch florets (8 cups)
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
½ cup all-purpose flour
½ cup whole milk
2 tablespoons balsamic glaze
1 tablespoon honey
1 teaspoon finely chopped fresh thyme leaves
Directions:
Preheat oven to 450°F. Generously coat a large, rimmed baking sheet with cooking spray.
Toss cauliflower, oil, mustard, garlic powder, salt, and pepper together in a large bowl until well combined. Whisk flour and milk together in a small bowl until a smooth batter forms. Pour the batter over the cauliflower; toss until evenly coated. Transfer to the prepared baking sheet.
Bake until the batter is lightly golden, and the cauliflower is fork-tender, 20 to 25 minutes.
Meanwhile, whisk balsamic glaze and honey together in a small bowl.
Transfer the cauliflower to a large bowl; drizzle with the honey-balsamic glaze and toss to coat. Transfer to a platter and sprinkle with thyme.
Source: EatingWell
These three fall treats are so good that you’ll want to serve them throughout the year. Do you have a favorite recipe to share?
Comments 16
Oh me, oh my! They all sound delicious! Can’t wait to try them! Thanks for always taking the time to share with us, DiAnn.
Author
Terry, you are so welcome. Enjoy the recipes – they aren’t difficult.
This borderline Diabetic finds this good. I love cooking and trying new recipes.
Author
Frances, I’m glad! Oh, those pesky carbs can toss a borderline diabetic into the unfriendly zone. Stay healthy!
What a fun post! Thanks, DiAnn ❤️
Author
Thank you, Julie. Hope you are doing well!
Wow! Looks delicious! Thank you for sharing the recipes.
Author
You are so welcome! Next to writing, cooking and baking are my favorite pasttimes.
Sour Cream Sugar Cookies
Ingredients:
3 c. flour
1 t. salt
1 t. baking powder
½ t. baking soda
¾ c. sour cream
1 c. softened butter
1 ½ c. sugar
2 eggs beaten
Mixture of sugar and nutmeg (nutmeg gives nice flavor)
In order:
Preheat oven to 350 degrees.
Sift the flour, salt, and baking powder several times and set aside.
Add soda to sour cream and blend in a small bowl; set aside.
In large bowl, cream butter and sugar. Add eggs and mix well.
Add sour cream / baking soda mixture, then stir in—perhaps easier by hand—the flour / salt / baking powder mixture.
Spray cookie sheet with nonstick spray. Drop “soup-spoon-size” dough on prepared cookie sheet and sprinkle with a combination of white sugar / nutmeg.
Bake 13-17 minutes. Done when a finger dent no longer stays on cookie top when lightly pressed with finger.
Yields several dozen.
Author
Maureen, I can’t wait to try those. Definitely Yum! Thank you.
I’m not big on cooking, but I LOVE, LOVE, LOVE all these recipes. If anyone has too much on hand, I can provide a mailing address. 🙂
Author
LOL, Kristine! Come for a visit, and I’ll see what i can do.:)
Oooh, all those sound really good. I love fall flavors, and these are great opportunities to enjoy them…will copy and save. Here’s one of my fall favorites:
BUTTERNUT SQUASH SOUP
• 3 to 4 tablespoons butter
• 6 cups cubed peeled butternut squash (one medium squash with seeds discarded)
• 2 cups chopped carrots (six carrots)
• 2 cups chopped sweet onion (one medium/large onion)
• Optional: 1 or 2 potatoes, peeled and cubed
• 1/4 teaspoon salt (or more, to taste)
• Freshly ground pepper
• Dash of nutmeg, to taste
• 4 cups chicken broth (32-oz. carton)
• 1/4 cup white wine
• 1/2 cup half-and-half
• Fresh parsley or dill weed, chopped
• Brown sugar, as needed
Preparation
1. To prepare soup, melt butter in a large soup pot over medium-high heat. Add squash, carrots, onion, (optional potatoes), salt, pepper, and nutmeg; sauté for 12-15 minutes. Add chicken broth and wine; bring to a boil. Cover, reduce heat, and simmer for 25-30 minutes or until veggies are soft. Remove from heat.
2. Use immersion blender to purée all ingredients in pot. (Or—place half of squash mixture in a blender, keeping blender lid loose or with center removed to allow steam to escape, covered with paper towel. Blend until smooth; repeat with second half, then return to cleaned pot.) Stir in half-and-half. Keep on low heat until ready to serve.
3. Top with garnish of chopped fresh parsley or dill; serve with bread or cheese-topped crackers.
Note: If squash is not very ripe or sweet, add a few tablespoons of brown sugar.
Yield: 5 to 6 servings
Author
Nancy, I love Butternut Squash Soup. This will be fun one! Thanks.
Sounds yummy!
Author
Debbie, try them! I’m a picky eater, and I enjoyed them.