Masuk’s Favorite Fall Recipes

Fall is in full swing here in Connecticut. The leaves are turning shades of orange, red, and yellow, the weather is starting to get cooler, and apple picking is on our weekend to-do lists. If you find yourself with an exorbitant amount of apples and some free time, here are some of Masuk’s favorite fall recipes to try this fall.

Sophia Kellogg’s Pumpkin Bars:

Pumpkin Bar Ingredients:

• 4 eggs
• 2 cups of sugar
• 1 cup of salad/vegetable oil 
• A 15oz. Can of pumpkin 
• 2 cups of flour
• 2 tsp. baking powder
• 1 tsp of baking soda
• 2 tsp. cinnamon
• ½ tsp. ginger
• ½ tsp cloves 
• ½ tsp nutmeg 

Directions:

1. Mix the eggs, sugar, oil, and pumpkin in a large bowl
2. Sift the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg into the same bowl or a separate bowl
3. Stir all the ingredients together 
4. Mix well and pour into greased and floured 12 x 18 x 1’ pan
5. Bake 350 degrees for 25-30 mins. 

Cream Cheese Icing Ingredients: 

• 1 60oz. Package of cream cheese
• ¾ stick of butter
• 1 tbl. Milk 
• 1 tsp. Vanilla extract
• 4 cups of powdered sugar

Directions:

1. Beat cream cheese, butter, vanilla, and milk together until soft 
2. Add powdered sugar gradually 
3. Once pumpkin bars are cool, add icing 

Bridget Pfau’s Pumpkin Bread

Ingredients:

• 1 cup vegetable or corn oil
• 3 cups of sugar
• 1 ½ t. nutmeg
• 1 ½ t. cinnamon
• 1 ½ t. salt
• ⅔ cup of water
• 4 eggs
• 1 cup pumpkin purée
• 3 cups sifted all-purpose flour
• 2 tsp baking soda
• ½ to 1 cup nuts of choice (optional)

Directions:

• Mix together the oil, sugar, nutmeg, cinnamon, salt, water, and eggs
• Then add the pumpkin purée, flour, baking soda, and nuts
• Mix all ingredients well with an electric mixer
• Pour into 2 greased and floured loaf pans
• Bake at 350 degrees
• Check to see if fully cooked in 1 hour

Chef Diaz’s Apple Galette

For the Pie Shell:

• 1 ½ c flour
• ¼ t salt
• ½ c butter
• 3-4 t cold water

Crust Directions:

1. Mix the flour, and salt together in a bowl, add the butter and work it into the flour with a pastry blender, two knives, or your fingertips, until the mixture resembles fresh bread crumbs (or Rice Krispies)
2. Sprinkle on the water, a tablespoon at a time, stirring lightly with a fork after each addition. Use only enough water so that the dough holds together
3. Form the dough into a disc. Wrap tightly in plastic wrap. Refrigerate for 30 minutes.

Filling Ingredients:

• 3-4 Apples
• ½ cup (113 grams) sugar
• 1 teaspoon cinnamon
• 2 tablespoons (14 grams) butter

Directions Continued:

1. Get dough from the refrigerator and roll out on a lightly floured surface until it is about ⅛ inch thick. Transfer the dough to a parchment-lined baking sheet
2. Preheat the oven to 400 degrees
3. Cut the apples into quarters and remove the core. Slice into very thin wedges. Place the wedges on the dough in a circular pattern, starting from the center. Leave an inch board around the edge of the dough
4. Combine the sugar and cinnamon in a bowl 
5. Carefully fold the pastry over the apples, leaving the center open. Sprinkle the sugar/cinnamon mixture over the entire pastry and dot with the butter.
6. Bake for 30 minutes, or until the pastry is browned and the apples are cooked.

Cecilia MacIntyre’s Pumpkin Cream Cheese Muffins (via The Girl Who Ate Everything)

Muffin Ingredients:

• ​​3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 tablespoon plus 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs
• 2 cups sugar
• 2 cups pumpkin purée 
• 1¼ cups vegetable oil

Filling Ingredients:

• 8 oz cream cheese, softened
• 1 cup powdered sugar

Topping Ingredients:

• ½ cup sugar
• 5 tablespoons flour
• 1½ teaspoons ground cinnamon
• 4 tablespoons cold unsalted butter, cut into pieces

Directions: 

1. To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape it into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.
2. To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin purée, and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
3. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get impatient here and mix it together with my hands so that it looks like the texture of wet sand. Transfer to the refrigerator to chill until ready to use.
4. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing it on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
5. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

Mrs. Gallagher’s Applesauce Cake With Caramel Glaze

Cake Ingredients:

• Unsalted butter or pan
• 2 cups all-purpose flour, plus more for the pan
• 2 teaspoons cinnamon 
• 1 ½ teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon ground allspice
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 cups unsweetened (preferably homemade) applesauce
• 2/3 cup vegetable oil
• 1 teaspoon vanilla extract

Glaze Ingredients

• 1/2 cup packed light brown sugar
• 1/3 cup (or more) heavy cream
• 4 tablespoons unsalted butter, cut into chunks
• 1/4 teaspoon kosher salt
• 3/4 cup (or more) sifted powdered sugar

Directions

1. Make the cake: heat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan. In a medium bowl, sift together the flour, cinnamon, baking soda, ginger, salt, black pepper, and allspice. In a large bowl or the bowl of a stand mixer, beat the eggs, granulated sugar, and brown sugar until light and airy. Mix in the applesauce oil and vanilla until smooth

1. Using a spatula, fold in the dry ingredients, being careful not to overmix. Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan set on a wire rack before turning it out and letting it cool completely on the rack—make sure the cake isn’t at all warm before you make the glaze.
2. Make the glaze; if desired, place a piece of foil or parchment paper under the wife rack to catch any drips before you start the glaze. In a medium saucepan, combine the brown sugar, cream, butter, and salt then set over medium heat. Bring to a full rolling boil, stirring constantly, and boil for 1 minute exactly. Remove from heat
3. Let cool for a couple of minutes, then gradually whisk in the powdered sugar until you have a thick but pourable constituency (you may not need all of the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving.

Moe Gorman’s Apple Cheesecake Bars

Ingredients:

Crust

• 1  cup  (125 g) all-purpose flour
• 1/4  cup  (50 g) firmly packed light brown sugar
• 1/2  cup  (113 g or 1 stick) unsalted butter, room temperature

Cheesecake Filling

• 1 1/2  cups (12 ounces) cream cheese, room temperature
• 1/3  cup  (67 g) granulated sugar
• 1  large egg, room temperature
• 1  teaspoon  vanilla extract

Apple Layer

• 2  small apples, peeled, cored and chopped¹
• 1 tablespoon granulated sugar
• 1/4  teaspoon  ground cinnamon
• Pinch of ground nutmeg, optional

Streusel Topping

• 1/2  cup  (100 g) firmly packed light brown sugar
• 1/2  cup  (62 g) all-purpose flour
• 1/4  cup  (25 g) rolled oats
• ¼ teaspoon ground cinnamon
• 1/4  cup  (56 g or 1/2 stick) unsalted butter, room temperature

Directions: 

1. ​​Preheat the oven to 350° F. Line an 8×8-inch baking pan with parchment paper and set it aside.
2. Make the crust: In a medium bowl, whisk together flour and brown sugar. Add the butter and use a pastry blender (or two forks) to cut butter into the mixture until crumbly. Press mixture evenly into prepared pan. Bake for 12 to 14 minutes or until light golden in color.
3. Make the cheesecake mixture: In a large bowl, beat together cream cheese and 1/3 cup sugar using an electric mixer at medium speed until creamy and smooth, about 1 minute. Then add egg and vanilla. Beat to combine. Pour over warm crust.
4. Prepare apple layer: In a small bowl, stir together chopped apples (I suggest using an apple peeler), 1 tablespoon sugar, cinnamon, and nutmeg. Distribute evenly over the cheesecake mixture.
5. Make the streusel topping: In a small bowl, combine brown sugar, flour, oats, cinnamon, and butter. Either stir ingredients together using a wooden spoon or, better yet, use your clean hands to combine the butter into the mixture.
6. Sprinkle streusel topping evenly over the apple layer. Bake 35-40 minutes, or until streusel is light brown and filling is set. Let bars cool in the pan to room temperature, then transfer to the refrigerator to chill for at least 3 hours. Serve cold and enjoy!

Kayla Andreo’s Pumpkin Spice Granola

Ingredients:

• 4 cups rolled oats
• 3 cups puffed rice
• 1 cup shredded unsweetened coconut
• 1 cup pumpkin seeds
• 1/2 cup brown sugar
• 1 1/2 tablespoons pumpkin pie spice
• 2 teaspoons kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup honey
• 1/2 cup extra-virgin olive oil
• 1/2 cup puréed pumpkin (from 1 [15-oz.] can of pumpkin)
• 1/2 cup almond butter
• 2 teaspoons vanilla extract

Directions: 

1. Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set it aside. In a large bowl, combine oats, rice, coconut, pumpkin seeds, brown sugar, pumpkin pie spice, kosher salt, and baking soda.
2. In a separate bowl, whisk together honey, olive oil, puréed pumpkin, almond butter, and vanilla. Add to dry ingredients and stir until everything is evenly coated. Transfer to the prepared baking sheet. Bake, stirring granola every 10 minutes until granola is evenly browned, which will be around 25 to 30 minutes. Allow granola to cool before storing or eating.

Kayla Andreo’s Pumpkin Waffles and Pancakes

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbs pumpkin pie spice or 1 tsp each of cinnamon, nutmeg, and ginger
• ½ tsp salt
• 1 cup canned pumpkin purée 
• 2 eggs
• 3 Tbs butter (melted)
• ¼ cup dark brown sugar
• 1 cup milk

Directions:

1. Heat your waffle iron.
2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar, and milk until well combined.
4. Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix. 
5. Your mixture will be thick but pourable. If too thick add 1/3 cup extra milk.
6. Pour batter into waffle iron, and cook according to waffle iron directions (my Belgian waffle maker will take longer than a regular iron).
7. Remove from the waffle iron, serve with butter and maple syrup.

Pumpkin Pancakes:

• 1 ¾ cups all-purpose flour 
• 2 tablespoons light brown sugar 
• 1 tablespoon baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon kosher salt 
• ¾ teaspoon pumpkin pie spice
• 2 large eggs 
• 1 ½ cups whole buttermilk
• 1 cup canned pumpkin (from 1 [15-oz.] can) 
• 1 teaspoon vanilla extract 
• ¼ cup butter, melted, plus unmelted butter for griddle and serving
• Pure maple syrup

Directions:

1. Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
2. Whisk together eggs, buttermilk, pumpkin, and vanilla in a medium bowl. Gradually stir buttermilk mixture into flour mixture until just combined. Gently stir in melted butter until just combined (mixture will be lumpy). Let stand for 5 minutes.
3. Heat a griddle or large skillet over medium. Reduce heat to medium-low; lightly grease griddle with butter. Working in batches, pour about ¼ cup batter per pancake onto the griddle. Cook until tops have a few bubbles and edges look dry and cooked, 3 to 4 minutes. Flip pancakes; cook until puffed and thoroughly cooked, 3 to 4 minutes. Transfer to a plate; repeat the process with the remaining batter. Serve immediately with maple syrup and butter.