4 Fall Flavors


The famous pumpkin flavor in unusual ways!

Issy Getty, Reporter

It’s that time of year again: the time for pumpkin spice lattes and cozy sweaters! Almost everyone goes nuts for a good pumpkin spice latte, but there is so much more you can do with pumpkin. There are also a bunch of other fun flavors to incorporate into your next seasonal dish. Here are four excellent choices to incorporate into your next fall dish: pumpkin, apple cinnamon, caramel, and a little more pumpkin.

The first recipe is for tortellini with a pumpkin alfredo sauce. For thisrecipe you’ll need:
Kosher salt
two 9-ounce packages of cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 cup canned pure pumpkin
A pinch of freshly grated nutmeg
1 and 1/4 cups heavy cream
1/4 cup grated parmesan cheese, plus more for topping
ground pepper
chopped fresh parsley, for topping (optional)

The directions are as follows:
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley. (Recipe from foodnetwork.com)

The second recipe is for apple cinnamon oatmeal cookies. You’ll need the
2 cups old-fashioned whole rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
1/4 cup unsalted butter, melted and slightly cooled
1/2 cup unsweetened applesauce
3/4 cup packed dark or light brown sugar
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup finely diced apple (about 1/2 of a large apple)
optional: 1/2 cup Diamond of California chopped walnuts
For icing you’ll need….
1 and 1/2 cups confectioners’ sugar
2 Tablespoons pure maple syrup
2 Tablespoons milk

The directions are as follows:
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl. Whisk the butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky. Using a medium cookie scoop, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out– see picture above– as the cookies won’t spread much unless you help out first! Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing. Make the icing: Whisk all of the ingredients together and drizzle over cookies. You may have a little icing leftover. Drizzle more on each… it’s so good! (Recipe from sallysbakingaddiction.com)

The third recipe is for caramel apples. For this recipe you’ll need…
1/2 cup butter, cubed,
2 cups packed brown sugar,
1 cup light corn syrup,
a dash of salt,
1 can (14 ounces) sweetened condensed milk,
1 teaspoon vanilla extract,
10 to 12 Popsicle sticks,
10 to 12 medium tart apples, washed and dried,
1 cup salted peanuts, chopped.

The directions are as follows: In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples. (Recipe from tasteofhome.com)

The fourth and final recipe is for a spicy pumpkin chicken wing sauce.
For this recipe you’ll need the following:
1/2 cup + 2 Tbsp Frank’s Red Hot sauce
1/3 cup pumpkin puree
1/2 tsp garlic powder
1 tsp brown sugar
1/4 tsp fresh ground black pepper
1/4 tsp crushed red pepper flakes
1/8 tsp cinnamon
1/2 tsp Worcestershire sauce
1 tsp apple cider vinegar

The directions are as follows: In a saucepan, combine the Frank’s, pumpkin,
garlic powder, brown sugar, black pepper, crushed red pepper flakes, cinnamon, Worcestershire sauce, and cider vinegar. Let simmer for a few minutes until hot and slightly thickened, and then remove from the heat. (Recipe from sugarcrafter.net)