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Happy Fall Y’all!
Cooler temperatures, cozy sweaters, fun hoodies, bonfires, football, cinnamon, pumpkin, comfort foods….ah, the wonderful things of Fall! Temperatures are still exceeding 90-degrees here in Lynchburg, Tennessee but that doesn’t mean that I can’t start enjoying delicious Fall foods, right? To honor the start to my favorite season, I am sharing five recipes to give you a start in creating a menu full of delicious foods that relate to this beautiful season. I am excited for the leaves to start changing colors because it offers the reminder that all good things must shed the old to become new again and how beautiful that process can be. I hope y’all enjoy!
Sparkling Ice’s Autumn Peach Pit Pie
2 Parts Irish Whiskey
1 Part Peach Lemonade Sparkling Ice
1/2 Tablespoon of Maple Syrup
Peach Slice to Garnish
1. Pour the whiskey and Peach Lemonade Sparkling Ice over ice in a rock glass
2. Add the maple syrup, mixing gently
3. Top with a slice of peach as a garnish
Sparkling Ice’s Green Tea Toddy
1 Part Crisp Apple Sparkling Ice
1 Part Bourbon
Star Anise to Garnish
1. Heat bourbon, green tea bag and Crisp Apple Sparkling Ice until hot and tea has steeped
2. Remove bag and pour into a toddy glass
3. Add lemon slice and star anise to garnish
Sparkling Ice’s CRISP APPLE DONUTS
Yield – 12 donuts plus holes
Cook Time: 10 minutes
Inactive Time: 3 hours or overnight
For The Donuts:
1 cup Crisp Apple Sparkling Ice
6 tablespoons unsalted butter (room temperature)
½ cup Splenda Sugar Blend
¼ cup whole milk
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 ¾ cup all purpose flour
For The Cinnamon Sugar:
1½ cups Splenda Sugar Blend
½ cup ground cinnamon
Part 1: Making the donut dough
In a mixer, cream the butter and sugar together, on medium high speed for approximately 5 minutes.
Add eggs one at a time until combined. Slowly pour in the milk and half of the Crisp Apple Sparkling Ice to the mixing bowl.
With the mixer on slow speed add the flour, baking soda, baking powder, and salt until just combined. The dough should look shaggy.
Slowly pour in the remaining amount of Crisp Apple Sparkling Ice on medium speed for 2 minutes.
Part 2: Dough storage
Tear 2 pieces of parchment paper the size of a baking sheet.
Line the first piece of parchment on a clean baking sheet and heavily dust with flour.
Turn out the dough onto the floured parchment and press evenly till its about 3/4 inch thick. (If the dough seems too sticky flour your hands before pressing.)
Lightly flour the top of the dough and place the second piece of parchment over the dough. Refrigerate for 3 hours or overnight.
Part 3: Frying donuts
In a deep frying pan, heat enough oil to come up 2 inches from the bottom to 375 degrees using a candy thermometer.
Gently peel the top piece of parchment off the dough.
Using a floured donut cutter, punch out dough and place in hot oil.
Fry on each side for 2-3 minutes or until light brown. Adjust the heat if needed. Scoop on paper towel lined baking tray.
Part 4: Finishing donuts
Combine cinnamon and splenda in a large bowl.
While the donuts are still warm, toss with cinnamon and splenda mixture until evenly coated.
Carrington Farms’ APPLE FLAXSEED MUFFINS
Prep: 20 minutes
Cook: 18 minutes
Yield: 12 servings
1 1/4 cup milled Carrington Farm flaxseed
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar
4 large eggs
1/4 cup canola oil
1/2 cup water
1 tablespoon vanilla extract
1 medium apple, finely chopped
1/2 cup chopped pecans (optional)
1. Preheat oven to 350 F. Lightly grease a 12-muffin tin.
2. Mix first 6 ingredients together in a large mixing bowl. Add remaining ingredients.
3. Let batter stand 10 minutes, then put into the muffin pan and bake for about 16 to 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.
IMUSA Butternut Squash Risotto
Tablespoons of Olive oil
2 Large Onions –Chopped
2 Cups (about 8 oz.) Diced butternut squash
½ Cup of White Wine
2 ½ Cups of Vegetable Stock
1 Cup of Arborio Rice or short grain rice
4 Leaves of Sage –Chopped
1 Cup of Grated Parmesan Cheese
Using the IMUSA pressure cooker, soften onions with olive oil under high heat, for about one minute. Add butternut squash and continue cooking for another minute.
Mix in rice and cook for one minute. Pour wine and allow most of the liquid to evaporate while mixing, about 2 minutes.
Add the vegetable stock and sage leaves and mix gently. Allow it to come to a boil and cover the lid. Once the IMUSA pressure cooker builds enough pressure (the orange pressure regulator tab pops up), lower the heat to medium and cook for seven minutes.
Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down.
Open the lid and add parmesan cheese and mix well. Allow to rest for 5 minutes before serving.