Spiced Pumpkin Bread

This autumn-inspired take on banana bread is fitting for the first day of Autumn. Happy fall everyone!

Ingredients

• 1 ½ cups white sugar

• 1 cup light brown sugar

• 1 cup butter, melted

• 2 eggs

• 1 tablespoon vanilla extract

• 3 cups pumpkin puree

• 4 cups all-purpose flour

• 2 tablespoons ground cinnamon

• 1 tablespoon baking powder

• 1 tablespoon baking soda

• 1 teaspoon ground nutmeg

• ½ teaspoon ground cloves

• ½ teaspoon salt

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.

• Step 3

  Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.

• Step 4

  Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

Pumpkin Spice

This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand.

Ingredients

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ⅛ teaspoon ground cloves

Directions

In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

Autumn Pork Stew

Autumn is the perfect time for warm stews and cozy weekends. With cinnamon and nutmeg, this stew has all the fall flavor.

Ingredients

• 2 tablespoons onion powder

• 1 tablespoon chopped fresh parsley

• 1 tablespoon garlic powder

• 1 ½ tablespoons seasoned salt

• 1 ½ tablespoons ground black pepper

• 1 teaspoon dried marjoram

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 3 pounds boneless pork shoulder, cubed

• 1 bunch spinach leaves, washed

• ¼ cup olive oil

• 2 tablespoons all-purpose flour

• ¼ cup butter

• 1 onion, thinly sliced

• 2 stalks chopped celery

• 1 pound fresh mushrooms, sliced

• 1 ½ cups beef broth

• 2 (28 ounce) cans stewed tomatoes

• 2 bay leaves

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon garlic powder

• 2 (15 ounce) cans butter beans, rinsed and drained

• 1 yellow squash, sliced

• 1 zucchini, sliced

• salt and pepper to taste

Directions

1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.

2. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.

3. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.

4. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.

5. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.

6. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Apple Butter Snickerdoodles

These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite. Give them a try with Bob’s Market Apple Butter!

Ingredients

• 2 ¾ cups all-purpose flour

• ½ teaspoon cream of tartar

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 ¾ cups white sugar, divided

• ½ cup unsalted butter, softened

• 1 large egg, at room temperature

• ½ teaspoon vanilla extract

• ¾ cup apple butter

• 2 tablespoons ground cinnamon

Directions

• Step 1

  Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.

• Step 2

  Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.

• Step 3

  Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

• Step 4

  Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.

• Step 5

  Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Butternut Squash Soup

Indulge in the heartwarming flavors of fall with luscious Butternut Squash Soup. Crafted with love using nature's bounty, this seasonal delight captures the essence of autumn in a single spoonful.

Image via pxHere - CC0 Public Domain

Ingredients

• 2 tablespoons butter

• 1 small onion, chopped

• 1 stalk celery, chopped

• 1 medium carrot, chopped

• 2 medium potatoes, cubed

• 1 medium butternut squash - peeled, seeded, and cubed

• 1 (32 fluid ounce) container chicken stock

• salt and freshly ground black pepper to taste

Directions

1. Gather all ingredients.

2. Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.

3. Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.

4. Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.

5. Serve hot and enjoy!

Creamy Roasted Parsnip Soup

This parsnip soup is rich, creamy, and seasoned with aromatic spices to make a flavorsome autumn soup.

Ingredients

• 2 pounds parsnips, peeled and cut into 1/2 inch pieces

• 3 carrots, peeled and cut into 1/2-inch pieces

• 1 tablespoon olive oil

• sea salt and ground black pepper to taste

• 1 tablespoon olive oil

• 1 large onion, diced

• 3 stalks celery, diced

• 1 tablespoon butter

• 3 cloves garlic, minced

• 1 tablespoon brown sugar

• 1 teaspoon ground ginger

• ½ teaspoon ground cardamom

• ½ teaspoon ground allspice

• ½ teaspoon ground nutmeg

• ¼ teaspoon cayenne pepper

• 4 cups chicken stock

• 1 cup whole milk

• ½ cup heavy cream

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.

3. Roast in the preheated oven until parsnips are tender and golden brown, about 30 minutes.

4. Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in onion and celery; cook and stir until the vegetables have softened and onion is beginning to turn golden brown, about 5 minutes. Reduce the heat to low; stir in butter, garlic, brown sugar, and roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and beginning to brown, about 5 to 10 minutes.

5. Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.

6. Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Blend in batches until smooth and pour into a clean pot.

7. Stir in milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.