If you didn’t know, tomorrow is the first day of Fall. Though not everyone is ready to say goodbye to the long, warm summer days and greet the cooler, colorful days of Autumn, there’s still some things to look forward to. If you’re celebrating the Fall Equinox or need some comfort food to deal with temperature drop, these recipes may just do the trick.
In oldie, but a goody (thanks to AllRecipes.com) –
Hot Apple Cider
Makes 6 Servings
- 6 cups apple cider
- 1/4 cup real maple syrup
- 2 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- 1 orange peel, cut into strips
- 1 lemon peel, cut into strips
- Pour the apple cider and maple syrup into a large stainless steel saucepan.
- Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
- Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
- Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
And how can you not find comfort in a good warm desert (recipe via SimplyRecipes.com)
- 7 tart apples, peeled, cored and sliced
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup butter, room temperature
- Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.
- Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.
- Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.
- Bake 45 minutes or until topping looks crunchy and apples are tender.
- Serve with whipped cream or vanilla ice cream.
And if you don’t find comfort in this, you might wanna see a doctor (just kidding…thank you, troyh at Food.com!)
Pumpkin Cream Cheese Roll
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup flour
- 1 (8 ounce) package cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
- Grease a 10″x15″ jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
- Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
- While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
- Turn hot cake onto the towel.
- Remove waxed paper. Trim off burnt or crusty edges.
- Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
- Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
- Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
- Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
- Note – cake cuts best when still slightly frozen.