I’m back with another Fall recipes post. I wanted to thank you guys for all of the views, follows and likes on my last post, “Fall Recipes – my favorites, so I thought why not post some more fall recipes that I love and you will too. If you have not seen my last post on Fall Recipes click here, and if you are looking for some more recipes that are healthy and go great at parties click here.
With Fall coming around the corner I have put most of my summer clothes away, started cooking apple pies and pumpkin desserts and have been enjoying the beautiful changing of the leaves.
The recipes I am going to share with you today are going to be amazing and delicious Fall dishes that you and your family will fall in-love with. I have also wanted to include some healthy recipes and diabetic friendly recipes for those of us who are sensitive to foods. All of the recipes that I make that require flour or butter I replace these ingredients with gluten-free flour and dairy free and soy free butter. These are great products to use when baking gluten and dairy free and I highly recommend using these when baking.
Since I will be posting a few recipes I did not want you to have to scroll through tons of them just to find the one you would like to try, so I will be numbering the posts and telling you them right now so it is easier for you to find what you are looking for.
#1 – Diabetic Friendly Desserts – 1a) Pumpkin pie and 1b) Apple pie. Since I could not include all of the diabetic recipes I know I thought I would include a link to a great site that gives you diabetic friendly desserts.
#2 – Cinnamon Sugar Pecan Challah Braid – this is a great bread for any season but makes an excellent holiday dessert or gift.
#3 – Sweet Potato Casserole with Marshmallows and Pecan Streusel – This recipe is definitely on my thanksgiving recipes list.
#1a) A craving for sweet treats can be a thorn in the side of every person with diabetes. This recipe is designed for you to be able to enjoy the favorite desserts of Fall.
#1a ) Sugar Free Pumpkin Pie – calories 165 total fat 9g protein 2.5g carbohydrate 18g
- 1 (9-inch) refrigerated pie crust (I use a gluten-free one from whole foods)
- 1 egg
- 1/4 cup granulated sugar substitute (I use splenda)
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup evaporated milk
- Preheat oven to 350 °F
- In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended.
- Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into prepared pie crust in pie dish.
- Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center. Enjoy
#1b Sugar Free Apple Pie – This pie uses no sugar and it still tastes great!Ingredients
- 9-inch pie crust
- 6 medium apples peeled and sliced
- 1 can (6 ounces) frozen apple juice (without sugar)
- 1 1/2 tablespoon cornstarch
- 1/3 cup water
- 1 teaspoon cinnamon (I always use more because I love cinnamon)
- 3 tablespoons margarine or butter
- Place apple and undiluted apple juice into a large pan. Bring to a boil, reduce heat and simmer, cover for about 5 minutes
- Dissolve cornstarch in water. Gently stir cornstarch into apple mixture. Bring to a boil, reduce heat and simmer, cover for 10 to 15 minutes or until apples begin to soften. Stir in cinnamon.
- Fill pastry shell with apples and cover with top crust. Bake at 350°F for 45 minutes. Baste with melted margarine or butter after baking. Enjoy.
#2 Cinnamon Sugar Pecan Challah Braid – this cinnamon sugar pecan challah braid is a light and airy bread with a sweet and slightly crunchy outer crust that will make an excellent addition to your holiday meals.
For the dough
- 1 cup water 110-115°F
- 1 package active dry yeast (if you are gluten-free make sure you get the gluten-free yeast)
- 2 eggs, at room temperature
- 1 1/2 Tbsp vegetable oil
- 3 cups flour + more for kneading
- 2 Tbsp sugar
For the egg wash
- 1 egg, mostly the egg yolk
- 1/2 tsp water
For the topping
- 1/4 pecan, chopped
- 1/2 cup sugar
- 1 Tbsp cinnamon
- Start by microwaving the water to warm it to 110-115°F, about 1 minute. Remove water from microwave, stir in yeast and allow to sit for 5 minutes, or until foamy at the top.
- In a small bowl combine eggs and vegetable oil and whisk together with a fork. Pour in the yeast and water mixture and stir a few times until combined
- In the bowl of a stand mixer fitted with a dough hook, add the flour and sugar. Gently pour in the liquid egg/oil/yeast mixture and let mixer run for 5 minutes at speed 3, until well combined and a sticky dough forms
- Generously flour a surface, remove dough from the mixing bowl and knead it by hand for 2-3 minutes, then place in a greased bowl and cover with plastic wrap. Allow to rest for about an hour, or until doubled in size.
- Turn dough out onto floured surface and cut into pieces. Roll each piece of dough out so that there are three equally long pieces (about 18 inches in length each.) Then pinch the top edges together and braid the three pieces (when you start the braid, first the left side will go over, then the right side over that, and then the center.) Pinch finished ends together. Place braid on parchment paper lined baking sheet.
- Make the egg wash by cracking an egg in a bowl and using mostly the egg yolk and a 1/2 teaspoon of water, whisk together, and then brush on top of braid.
- Make the topping: Chop up the pecans and stir together with the cinnamon and sugar and sprinkle the mixture on top of the egg wash.
- Cover braid with a towel, and let rise for 30 minutes. Preheat oven to 400°F and bake for 20-25 minutes, until the top of the bread is golden brown. Remove from oven and allow to cool, then slice and enjoy.
#3 – Sweet Potato Casserole with marshmallow and pecan streusel – This dish is perfect for Thanksgiving or any holiday celebration!
Mashed Sweet Potatoes
- 3 pounds sweet potatoes – peeled and chopped into large chunks
- 2 tablespoons unsalted butter
- 1/4 cup milk or half and half
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- 2 tablespoons brown sugar
- salt to taste
- 4 tablespoons unsalted butter softened
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chopped pecans
- 2-3 cups mini marshmallows
- Preheat oven to 375 °F. Grease a 2-quart casserole dish and set aside.
- Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired
- Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they’re warm it will only take a few minutes
- While the sweet potatoes are heating prepare the topping. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans. Stir until thoroughly combined.
- Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don’t burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.
Notes: Some grocery store might have these potatoes labeled as yams. Make sure you purchase sweet potatoes/yams with orange flesh. Tip: Scrape the skin a little to see the color of the flesh.
I hope you enjoyed this post on Fall recipes. Again thank you so much for all the support on my last post, I am so happy to see my blog growing everyday with new followers. If you have any questions about these recipes or something else leave a comment down below and I will respond. Also, if you are new to my blog please subscribe so you don’t miss any of my upcoming fall and winter posts! Have a great day. 🙂