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Festive fall family recipes

Curated by: Hanna Carver



Apple Tart:



Ingredients:

  • 1 package puff pastry sheets, thawed, each cut into half or thirds

  • 3 apples, cored, halved, and sliced very thin

  • 2/3 c. brown sugar

  • 1 pinch salt

  • Powdered sugar, caramel sauce, and/or whipped cream, for serving, optional

What to do:

  • Preheat the oven to 400 degrees.

- Place the puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray.

- Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

- Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.

- Bake for 18 to 20 minutes, or until the pastry is puffed and golden brown.

- Remove from the pan immediately and place on a serving platter.

- Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.


Pumpkin Spice Cereal Treats:




Ingredients:

  • 1 1/2 sticks (12 tablespoons) salted butter, plus more for the pan

  • 3 10-ounce bags of marshmallows

  • 18 c. crispy rice cereal

  • 1 tsp. pumpkin pie spice

  • 1/4 tsp. yellow food coloring

  • 1/4 tsp. red food coloring


What to do:

  • Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang.

  • Melt 1/2 stick butter in a large pot over medium heat. Add 1 bag of marshmallows and cook, stirring, until melted. Remove from the heat and stir in 6 cups of cereal until combined.

  • Press the mixture into the prepared pan and set aside.

  • Melt the remaining 1 stick butter in a clean pot over medium heat.

  • Add the remaining 2 bags of marshmallows and cook, stirring, until melted. Stir in the pumpkin pie spice and food coloring until blended.

  • Remove from the heat and stir in the remaining 12 cups of cereal. Firmly press the orange mixture on top of the plain mixture in the pan.

  • Let cool completely. Use the parchment overhang to lift the treats out of the pan. Cut into squares.


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