#fall recipes

[daily-deliciousness]

Maple glazed doughnuts

[kitchenwitchtingss]

WITCHY SAGE BUTTER ROLLS

These things are really like garlic rolls meet cinnamon rolls but with delicious sage butter!

They are perfect if you have a little extra time on your hands, and can be served alone or with a dinner, stew, or any type of soup and it pairs pretty well.

Quite the crowd pleaser ^_^

INGREDIENTS

For the Tangzhong:

2 tablespoons  bread flour

2 tablespoons water

4 tablespoons whole milk

For the Bread:

4 cups Bread flour

4 tbsp sugar

1/3 cup milk

A full packet of Instant Dry Yeast

2 large eggs

Half a stick of Salted butter

Pinch of Salt

For the Egg Wash:

1 large egg

1 tbsp water

For the Sage Butter:

7 tbsp Salted butter

1 tsp garlic salt

2 tsp ground sage

1 tsp thyme

2 cloves minced garlic

DIRECTIONS:

Heat the Tangzhong ingredients over medium heat until they become very thick, about the consistency of a very thick brownie batter. It should be congealed enough so that it doesn't slide off the spatula very easily. This should take no longer than 5 minutes. Let it cool down completely (If you add it in hot, you will risk killing the yeast and the bread will not rise.

(What is Tangzhong?) Its a mixture of flour, milk, water that really steps up your game when it comes to the fluffiness of the rolls. Once you try adding this to your basic breads, you wont go back!

Bloom yeast in warm milk (Put in the microwave for about 15 seconds, it should be lukewarm, not hot. Add Flour, a pinch of salt, and sugar into a stand mixer with the dough hook attachment.

Crack egg and milk into the yeast and with the stand mixer’s dough hook attachment, mix into the flour mixture. Add in Tangzhong. Add butter 1 tablespoon at a time and mix until the dough is elastic. Then mix for another 5 minutes. If the dough looks too dry, add a tablespoon of water, and repeat until smooth. If it is too liquidy, add a couple pinches of flour.

Put the bread dough in a lightly greased medium bowl, cover with plastic wrap, and let rise at room temperature for 2 hours. In the meantime, make your sage butter by beating your salted butter, garlic, and herbs.

Flour the workspace and roll the dough flat to about 1/4 inch thick. Smear all of your butter mixture onto the dough. Roll as you would a cinnamon roll, from the widest side of the rectangle to the other side.

Cover for 2 more hours for them to proof. Then combine egg and water to form your egg wash and brush it onto the rolls briefly before putting it in the oven. Put in the oven at 350 F for 25 minutes or until golden brown.

Enjoy!

[zardyplants]

Vegan Cream of Mushroom Soup

[apolloendymion]

ok! i think tumblr ate my fucking apple cider recipe post. still, my autumn equinox tradition must carry on!

Apollo's Foolproof From-Scratch Apple Cider That Was So Good It Allegedly Landed Me A Boyfriend

you will need:

12 apples (the variety is up to you, i usually do half granny smith and half whatever's on sale plus a red delicious for garnishing)

10oz raisins

cinnamon sticks, whole cloves, star anise, nutmeg, allspice, cardamom pods, any other warming spices u like (whole > ground) (follow ur heart on the amounts, it's like garlic just throw so much in there. just go wild)

1 orange

brown sugar (i don't have measurements but be prepared to use a LOT lmao, i always buy at least one 32oz bag. you'll be sweetening to taste.)

large pot with lid

potato masher (optional)

two large bowls/pots/receptacles to strain the cider into

fine mesh strainer

cheesecloth or coffee filters (optional)

apple corer or knife

citrus zester

slotted spoon or ladle

the steps:

1. scrub apples gently under hot water to remove grocery store wax coating. core apples making sure all seeds & stems are removed. add apples, raisins, and mulling spices to pot with enough water to fully cover ingredients, and bring to boil. reduce heat, cover, and simmer for 1 hour.

2. scrub orange to remove wax. zest and juice, avoiding the pith & seeds. use a potato masher or other utensil to lightly mash boiled apple mixture so every apple slice is at least partially broken up, then add the zest & juice to the pot. bring back to boil, reduce heat, cover, and simmer for another hour. then turn off the heat and allow mixture to cool.

3. place two mesh strainers over two bowls or pots (and cover each with a cheesecloth or coffee filters, if you have them). with a slotted spoon or ladle, remove as much of the solids from the pot as you can and place them in one strainer (the larger one, if they are different sizes) to drain, then press out as much liquid into the cheesecloth as possible.

4. pour the cider from the simmer pot into the second cheesecloth and press. combine the liquid from both bowls.

5. add brown sugar to taste

cooking tips:

the times listed above are bare minimums. once all the ingredients are in the pot (minus sugar!) you can simmer as long as you want, so long as someone's nearby to supervise.

always add any sweeteners after the cooking process. otherwise, they'll burn and make the whole thing bitter.

if it's too acidic, add baking soda or more spices. if it's not acidic enough, add lemon juice, additional orange juice, or apple cider vinegar.

variations:

add 12oz fresh cranberries to the first step

sub oranges for lemons or apple cider vinegar

sub brown sugar for straight molasses, maple syrup, or alternative sweetener of your choice (I'd imagine fig or other fruit-based sweeteners would work best)

report back to me if you try something new!! i want to hear how it turned out!

serving suggestions:

add three or four cinnamon imperials (red hots) to your mug, along with a dash of fireball whiskey if you're so inclined. i cannot stress enough how fucking amazing this tastes.

garnish with apple slices, orange slices, cinnamon sticks, and/or star anise

if you have dairy-free ice cream on hand, pour some cider over a scoop. you can use dairy ice cream, but it's more likely to curdle.

freeze some in an ice cube tray, then blend with some non-frozen cider for a slushie

ok I've never tried this, but i bet blending with pumpkin puree would slap. PLEASE tell me if you try it

this makes a metric fuckload of cider, which is very rich and can be watered down considerably (seriously). share with your friends and/or freeze some to last the season (or halve it, i guess, but that's no fun :P)

[saltandlavenderblog]

Italian sausage orzo soup recipe

[birchsapfaerie]

🍂Pumpkin Cheesecake Truffles 🍂🎃

[vegan-yums]

Comforting 1-pot meals 🍂

One pot red lentil chili

One pot butternut squash quinoa chili

One pot everyday lentil soup

One pot chickpea tomato peanut stew (West African-Inspired)

One pot curried chickpea soup

One pot minestrone soup (GF)

[jobeancafe]

Pumpkin Shaped Mini Apple Pies

[brunchbinch]

One pan pork chops with apple & onion (x)

[vegan-nom-noms]

Vegan Pumpkin Ricotta Rolled Lasagna

[ahedderick]

Roasted Roots

It is roasted roots vegetable day, here (by my daughter's request).

One each large beet and onion, smallish sweet potatoes (purple and orange), carrots (red and orange) and potatoes (red and white). I chopped them into bite-sized pieces and they're in a 400 degree oven covered in olive oil, salt, and thyme. Perfect food for a very sudden switch to fall weather.

I also got one very large sweet potato (too nice to chop into pieces!) and a massive beet that I'm going to chop into small pieces for a Hero treat. Possibly also Nutmeg. I'm going to guess that horse slobber after a beet treat will be ungodly hideous. Good nutrients for the old boy, though!

[kitchenwitchtingss]

BAKED APPLE HAND PIES

This apple filling will have your house smell amazing for late summer or the fall season ~

A little concept I love is that not everything has to have a direct meaning or be meticulously planned out. Some foods just make you feel good, or happy, and you don't know quite why.

For me, it's any variation of an apple pie.

Anything cinnamon-spiced apple-related immediately puts me in a good mood. This recipe could be made to share with your friends and family, or even to celebrate Lughnasadah, if you celebrate it lol.

INGREDIENTS:

A good quality pie dough recipe

6-7 medium-sized apples (I use a mix of Granny Smith and Honeycrisp because they are my favorite mix of sweet and tart)

1/4 cup granulated sugar

1/4 cup honey

1/2 cup brown sugar

2-3 teaspoon ground cinnamon

1/2 tsp allspice

1/4 teaspoon ground nutmeg

A pinch of salt

Juice of half a lemon (if you like a more tart filling you could use up to a whole lemon)

Corn starch slurry (1 tbsp cornstarch to 2 tbsp water)

For the Cinnamon Sugar:

1/3 cup sugar

1 tbsp cinnamon

1/4 tsp salt

1 tsp allspice

A pinch of nutmeg

DIRECTIONS:

PREP: Peel, cut, and core your apples into little cubes small enough to fit into our little fried bite-size pieces. Add the diced apple pieces into a medium pot along with brown sugar, granulated sugar, and honey. Stir clockwise for good luck! Mix and let sit for about 15 minutes. Or until you can no longer see solid granules of sugar. Almost like a syrup at the bottom of the pot. Make your cornstarch slurry.

Turn the heat to medium and add in cinnamon, nutmeg, salt, allspice, and lemon juice. Let sit on medium-low heat for about 10 minutes, it should be bubbly and starting to thicken up. Add in cornstarch slurry and stir until the filling becomes nice and glossy and thick. Take off the heat and wait for it to come to room temperature.

With chilled dough, roll it out pretty thinly. If they are too thick, it will be a little dry. Cut rectangles about 2 1/2 inches long. With an egg wash brush the edges, then spoon in pie filling, making sure not to overfill, or else you risk the filling oozing from the sides. Take another rectangle and layer it over your one with the apple filling on it. Crimp shut with a fork. Repeat until there is no filling left.

Brush the tops with egg wash. Sprinkle with cinnamon sugar mixture on the tops. Use a knife to vent the pastry 3 times diagonally. Bake in oven at 400F for 23 minutes, or until golden brown.

I finish here with some maple syrup glaze that's really tasty.

Enjoy!

[zardyplants]

Vegan Pumpkin Mac and Cheese

[slowlycooking]

[therecipelibrary]

Boiled Cider Pie

First Methodist Episcopal Cook Book ala Edmeston M.E. Society Cook Book 1897