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Our Staff’s Fall Recipes

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As the reality, and the weather, sets in with colder temperatures and golden brown leaves, many see this new season as a shift from not only clothing and accessories, but at-home delicacies as well. With a new variety of the harvest and a wide range of autumn-esque flavors, It’s safe to say that the fall season is undoubtedly an iconic time of the year for food, from pumpkin spice lattes to cranberry pies. 

When asked about what their favorite recipes for this season were, several of our staff members offered to share their own and food suggestions for the fall. Take a look at each recipe and see if you can guess, by either the recipe itself or their comments, which teacher suggested which!

 

Rachel Levin – Pumpkin Chocolate Chip Cookies – “My students already know that I like to make chocolate chip cookies for them. This recipe is just a nice way to change it up a bit for the fall”.

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • ½ cup vegetable oil 
  • 1 egg 
  • 2 cups all-purpose flour 
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract 
  • 2 cups semisweet chocolate chips
  • ½ cup chopped walnuts (Optional)

 

Step 1 | Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Step 2 | Add vanilla, chocolate chips and nuts.

Step 3 | Drop by spoonful on a greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

 

Maggie Weaver – Pumpkin Coffee Cake with Crumb Topping – “This is delicious. I make it for my kids, Lucy and Marty”.

  • Crumb-Topping

  • 1/2 cup (63g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (4 Tablespoons or 60g) unsalted butter, cold
  • Pumpkin Coffee Cake

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg*

1/4 teaspoon ground cloves*

  • 1/4 teaspoon ground ginger*
  • 1 cup (230g) pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk*
  • Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract

 

Step 1 | Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside.

Step 2 | Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.

Step 3 | Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.

Step 4 | Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.

Step 5 | Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. (We like serving this warm.)

Step 6 | Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

 

Leslie Young – Green Bean Casserole – “This is extremely easy to make and is so delicious!”

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
  • ½ cup milk
  • 1 tsp soy sauce
  • 4 cups cooked cut green beans
  • 1 ⅓ cups French’s® French Fried Onions

Step 1 | Heat the oven to 350°F.  Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart casserole.  Season the mixture with salt and pepper.

Step 2 | Bake for 25 minutes or until hot.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.

Step 3 | Bake for another 5 minutes or until the onions are golden brown.

 

Kayla Hansen – Loaded Hot Honey, Apple and Brie Pizza

  • Pizza crust of choice (I used the frozen organic Trader Joe’s one)
  • Caramelized onions (recipe is in my cookbook)
  • Brie
  • Apple of choice
  • Candied walnuts or regular walnuts work too (we made our own candied ones – can do a recipe soon!)
  • Arugula
  • Hot honey for drizzle

Step 1 | Preheat oven to 420 degrees (or whatever the pizza crust directions say)

Step 2 | Add the crust to a large pizza sheet or baking sheet

Step 3 | Add caramelized onions to crust then cheese (spread evenly)

Step 4 | Bake in oven for 10-12 minutes or until cheese is creamy

Step 5 | Evenly sprinkle walnuts, apples and arugula on top then drizzle with hot honey, slice and enjoy!

 

Jasmin Barbas – Madrid stew recipe – “It’s delicious!”

  • Chickpeas 300 g
  • Black pudding 400 g
  • Bacon 200 g
  • Calf knee bone 2
  • Salted Pork Bones 3
  • Cane bone with marrow 3
  • Fresh chorizo3
  • Cabellin or thick noodles 150 g
  • Chicken 150 g
  • Potatoes 3
  • Carrot 2

 

Step 1 | The night before we will soak some good Castilian chickpeas on the eve of the stew. Tip: We will also add a handful of coarse salt so that the next day they do not get stuck in cooking. We will start by cooking, starting from cold water, the meats, the ham tip and the indicated bones. Key: Throughout the cooking, from beginning to end, we will remove the foam that forms with a slotted spoon. We will also add water as it evaporates so that our stew does not stay dry.

Step 2 | We will have the stew fire continuously at medium power. When the water starts to boil, add the chickpeas, previously drained and washed. As soon as the water boils again, they will take between two and three hours to be tender, done over low heat or about 20 minutes in the case of a quick cooker. Recommendation: put the chickpeas in a mesh to be able to remove them easily at the end of cooking and thus be able to serve the stew in the three traditional turns.

Step 3 | In a separate pot, we put the cabbage to cook, and in another saucepan, we cook sausages and black pudding, so that they do not fill our broth with fat. When the stew is practically done, add the potatoes and the peeled carrots to the stew of the Madrid stew.

Step 4 | At the end of the process, we remove the meats and serve them in a sauce to which we add chorizo ​​and black pudding. Sauté the cabbage and put it in a bowl with the chickpeas, potatoes and carrots. To make the soup, strain the broth and add the noodles when the broth begins to boil, taking two or three minutes for the fine cabellin-type noodles.

 

Written by Monisa Yusra
Art by Kyra Harrington
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