Recipe Collection: New Fall Favorites

Our-Favorite-Fall-recipesFall is in the air…today at least! Here in Florida we never know if Fall weather will stay, or if we will return to the dreadful heat and humidity. If we Floridians waited until there was a real crisp in the air to indulge in all things pumpkin, squash, or fall-themed, well, we could be waiting until January! In honor of the season, we’ve rounded up a few tasty fall recipes from the Babyourself archives: Cranberry Apple Crisp, Roasted Sweet Potatoes with Agave Nectar, Pumpkin Carrot Muffins, Pumpkin White Wine Risotto – created by our amazing foodie, Vickie Myers! (Clicking the recipe name above will take you directly to the recipe on this page!)

Bon appetite!

Cranberry Apple Crisp
From Babyourself Holiday 2012

Tart apples mixed with whole cranberries and topped with a nutty oatmeal topping! A great alternative to pie!

Here’s how to make it:cranberry-apple-crisp

8 cups of tart apples, peeled and sliced
1 can whole berry cranberries
½ cup sugar
1 Tablespoon flour

Place apples into a 9” x 13” baking dish. Mix flour with sugar and sprinkle onto apples. Pour can of cranberries onto the apples.

Topping:
1 cup of oats
1/3 cup of butter
½ cup brown sugar
¾ cup of flour
½ teaspoon baking powder
¾ cup coarsely chopped walnuts

Mix together and sprinkle over the apple and cranberry mixture. Bake at 350 for 25 to 30 minutes.

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Roasted Sweet Potatoes with Agave Nectar
From Babyourself Holiday 2011

If you are looking to cut down on processed sugar, this recipe will do just that! Enjoy your favorite sweet potatoes, caramelized with agave nectar instead of sugar!

Here’s how to make it:food-roasted-sweet-potatoes-300x200

4 sweet potatoes
2 Tablespoon olive oil
½ teaspoon vanilla
½ teaspoon ground cinnamon
1 Tablespoon whole cloves
Salt
Agave nectar
2-3 Tablespoon toasted, slivered almonds

Peel and cube sweet potatoes into ½-inch cubes. Toss with olive oil and sprinkle with a little salt. Add spices. Bake in 400-degree oven for 10 minutes. Remove from oven and stir potatoes, drizzle with agave. Put back into oven. Repeat process every 5 minutes until potatoes are soft. When potatoes are just about soft, sprinkle with toasted, slivered almonds and drizzle a little more agave over the almonds. Bake for another 3-5 minutes. Total bake time 20-30 minutes.

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Pumpkin Carrot Muffins
From Babyourself Fall 2013

These amazing muffins are a great way to get more veggies into picky eaters, while enjoying one of fall’s signature flavors: pumpkin!

Here’s how to make it:muffin-300x239

2 cups shredded carrot
¾ cup pumpkin puree
½ cup Greek yogurt
2 cups flour (I used 2/3 cup of whole wheat flour and the rest white flour.)
¾ cup white sugar
½ cup brown sugar
¾ cup oil (I use coconut oil.)
3 eggs
½ teaspoon baking soda
1 Tablespoon baking powder
1 rounded teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground cloves
¾ teaspoon salt
½ teaspoon vanilla

Topping:
½ cup brown sugar
1 cup oats
3 Tablespoons butter
2 Tablespoons flour
½ teaspoon cinnamon (If you really like cinnamon!)

Mix together topping ingredients until crumbly. Set aside. For muffins, combine wet ingredients with the sugars. Add in pumpkin and carrots. Add dry ingredients and mix until combined. Scoop the batter into prepared muffin tins. Put one tablespoon of the topping mixture on the batter. Bake at 350 degrees for 18-20 minutes.

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Pumpkin White Wine Risotto
From Babyourself Holiday 2011

A decadent pumpkin flavored spin on risotto!

Here’s how to make it:food-pumpkin-white-wine-risotto-300x200

1 cup Arborio rice
4 cups chicken broth
1/3 cup diced onion
1 – 2 cloves garlic
2 cups cubed pumpkin
1/3 – 1/2 cup white cooking wine (or your favorite white wine)
2 Tablespoon butter
1 – 3 Tablespoon olive oil
Fresh thyme
Salt and pepper

Peel, seed, and cube pumpkin into ¼ in. cubes. Heat 1-2 Tbsp. olive oil in a skillet. Add pumpkin and sauté until a little color shows on some of the pieces. Add the wine and a few sprigs of fresh thyme. Season with a little salt and pepper. Cover and cook until the pumpkin is soft. In a pan, heat chicken broth until it is hot, then keep it simmering until it is used. In a heavy saucepan, sauté the onion and garlic in 1 Tbsp. of olive oil and 1 Tbsp. of butter until the onion is soft. Add rice and sauté a couple minutes more. Slowly add one cup of the hot broth, stirring frequently until the liquid is absorbed. Continue to add the hot broth ½ cup at a time until all the broth is used and the mixture is creamy. Stir in the other Tbsp. of butter. Discard the thyme from the pumpkin. Add pumpkin to the risotto and gently stir. Add more salt and pepper to taste.

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