Fall Treats: Recipes and Directions

From homemade treats to quick snacks, find a fall food that speaks to you and your taste buds. Le Journal spotlights two staff favorites as seen in the Le Journal October Issue with further details on mixing and baking directions.

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Fall Treats: Recipes and Directions

Kamryn Rogers

Pumpkin Bread Directions

  1. Set oven to 325° F
  2. Spray and flour 2 loaf pans so the bread doesn’t stick 
  3. Mix the flour, salt, spices, baking powder and baking soda together 
  4. Beat butter and sugar with an electric mixer until it’s combined – should look crumbly  
  5. Add eggs one at a time to the butter and sugar mixture and beat well after each egg is added 
  6. Continue to beat the egg, butter, and sugar mixture for a bit after all ingredients are added until it is light and fluffy 
  7. Add the pumpkin and mix in 
  8. Add in the dry ingredients and mix on low speed 
  9. Fold in the chocolate chips using a spatula 
  10. Pour equally into both pans and try to spread out 
  11. Cook for 65-75 minutes 
    1. Until you can put a toothpick in and it comes out clean 
  • Staff tip – if you don’t have eggs, ¼ cup of unsweetened applesauce can be a replacement for one egg 
  • Staff tip – make sure the butter is at room temperature which can be achieved by either setting the butter out a few hours prior to making or microwaving for 30 seconds 

Apple Pie Directions

  1. Preheat oven to 425ºF
  2. Cut and peel apples to around the size of a quarter 
  3. Put cinnamon, sugar, vanilla, flour, salt, and lemon juice in a large bowl with the apples
  4. Then spray cupcake tins with vegetable oil and a light dusting of flour
  5. Put pie crust in cupcake tins
  6. Then add apple mixture to the tins until it fills the cup fully
  7. Cut remaining pie crust into strips and weave over the top of the pie
  8. Give the crust a light glaze of whipped egg, to help them brown in the oven
  9. Put in oven and cook until golden brown (around 20-25 minutes)
  10. Let sit and cool before serving
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