Top Three Fall Recipes

1. Apple Cider Donuts: A Recipe from Delish

For this recipe you'll need:

Cooking Spray 
1 Cup Apple Cider
2 Cups All-Purpose Flour
1 tsp. Baking Powder
1 tsp. Salt
1/2 tsp. Nutmeg
1/4 tsp. Ground Ginger
3 1/2 tsp. Ground Cinnamon
3/4 Cups Vegetable Oil
1/2 Packed, Dark Ground Sugar
1 Cup Granulated Sugar
1 Lg Egg
6 Tbsp. Unsalted Butter, Melted
& Some Donut Pans

Step 1: Preheat oven to 350°. Grease 2 donut pans with cooking spray. In a small pot over medium heat, bring apple cider to a boil. Cook until reduced to about 1/2 cup, 10 to 15 minutes. Let cool.

Step 2: Meanwhile, in a medium bowl, whisk flour, baking powder, salt, nutmeg, ginger, and 2 teaspoons cinnamon until combined.

Step 3: In a large bowl, whisk oil, brown sugar, and 1/2 cup granulated sugar until combined. Add egg and whisk until incorporated. Add dry ingredients and apple cider and whisk until just combined.

Step 4: Transfer batter to a piping or plastic bag, snip off a small corner, and pipe into prepared pans (or spoon batter in) until about three-quarters full.

Step 5: Bake donuts until tops are dry, 12 to 15 minutes. Let cool 5 minutes, then turn out onto a wire rack.

Step 6: In a wide shallow bowl, combine remaining 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon. While donuts are still warm, brush with butter, then toss in cinnamon sugar.

2. Pumpkin Bread: A Recipe from Sally's Baking

You'll Need: 

1 3/4 Cups Flour
1 tsp. Baking Soda
2 tsp. Cinnamon
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Cloves
1/4 tsp. Ground Ginger
3/4 tsp. Salt
2 Large Eggs
1/2 Cup Sugar
3/4 Cup Packed Brown Sugar
1 1/2 Cups Pumpkin Puree
1/2 Vegetable Oil
1/4 Cup Orange Juice
2/3 Cup Chocolate Chips

Step 1: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.

Step 2: In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips, if including.

Step 3: Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.

Step 4: Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Step 5: Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.

3. Pumpkin Dump Cake: A Recipe from Simple and Seasonal 

You'll Need: 

15 oz Pumpkin Puree
10 oz Evaporated Milk
3 Eggs
1 Cup Brown Sugar
3 tsp. Pumpkin Pie Spice
1 Box Yellow Cake Mix
1 Cup Melted Butter

2 Cups Powdered Sugar
2 Tbsp. Milk
1 tsp. Vanilla Extract

Step 1: Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk.

Step 2: Pour the pumpkin pie filling in a greased 9×13 baking pan.

Step 3: Sprinkle yellow cake mix evenly over the top.

Step 4: Pour melted butter over the cake mix.

Step 5: Bake at 350° for 45-50 minutes, until center is set and a toothpick come out clean.

Step 6: Frosting: Mix the powdered sugar, milk and vanilla in a bowl with a whisk until smooth. Pour over the top of the cake while it’s still warm. Let it cool and harden to a sweet crackled glaze on the top.