Favorite Fall Desserts
Written by Debra Eddy. Media by Kelsey Neier.
Fall is the season for bonfires, falling leaves, and great comforting desserts. These five fall desserts will not only make you crave more, they will become recipes you pass down to friends and family.
1. Carmel Apple Pie
My son, Greg, makes this pie every fall and Thanksgiving. Greg makes homemade pie dough, but you can use store bought pie dough and it works just as well. The first thing to do for this recipe is to make a homemade pie crust. Pillsbury has some good pie crust recipes that Greg likes to use. If you’re not making a homemade crust, tear open the plastic casement from the store bought pie dough and put one of the already made pie doughs in the pie pan. Next, you can make the filling. What makes this fall dessert special is the warm caramel he pours over the top curst once the pie has come out of the oven.
Ingredients for pie filling:
4 to 5 peeled and seeded Granny Smith apples (cut into 1 inch wedges)
2 pinches of cinnamon
A dash of nutmeg
1⁄2 C sugar
2 Tbs. flour
1⁄2 stick butter cut into cubes
Combine all the above ingredients into a bowl and mix it together well. Then pour the ingredients into the pie pan and top with the second layer of pie dough. Next, seal the edges of the pie crusts together. Finally, cut three slits on top of the pie crust and bake it at 375 degrees for fifty minutes.
2. Pumpkin Cheesecake Snickerdoodles
I am not a big pumpkin pie fan but when I discovered this recipe I realized that it combined two desserts that I love, snickerdoodles and cheesecake. The cookies have the cheesecake filling oozing out of the center, like the chocolate inside a molten lava cake. The soft cheesecake filling mixed with the hard texture of the cookie and the crunch of cinnamon is a perfect trio. The taste of the pumpkin will bring back memories of Thanksgiving with the family. This recipe and a picture of the cookie can be found at this website, http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/
3. Dirt Cake
This recipe is a family favorite that is always in demand, not only during the fall, but all year round. Dirt Cake can be made in a 9×13 cake pan or a clay flower pot. You can use use fake flowers and gummy worms in the clay pot for decorations. However, if you decide to use the 9×13 cake pan you can use the same decorations or leave it plain and simply devour it. It is up to you!
Ingredients and directions for Dirt Cake:
Blend 8oz softened cream cheese with 1 stick butter and 1 cup powdered sugar.
In a separate bowl, blend 2 small boxes of instant vanilla pudding with 3 cups of milk.
Fold in 8 ounces of Cool Whip.
Combine both mixtures and continue to fold until well mixed.
Crush a whole large package of Oreos.
Put some of the crushed Oreos in the clay pot or 9X13 pan.
Finally, pour filling on top of the crushed Oreos and then put the rest of the crushed Oreos over the filling.
Decorate as you as like.
Chill and serve.
In the fall we associated bonfires with hot dogs and this delicious dessert. This dessert is simple, tasty and unforgettable. Also, you don’t need a bonfire anymore to make this dessert! You can make this dessert using the oven, stove, or microwave. S’mores are cheap, easy and great for those who are craving something sweet but can’t afford the expensive baking ingredients.
Ingredients and directions for S’mores:
1 box of graham crackers
2-3 packages of Hershey bars
1 package of marshmallows
Roast or melt a marshmallow until it is gooey but can still hold its shape. Then place the marshmallow in between two graham crackers that have a piece of chocolate in between them. Finally, enjoy your dessert sandwich.
5. Dump Cake
This dessert has become so famous that there is now a infomercial all about it. This fall dessert, like the Dirt Cake, can be made all year round but is wonderful on cool fall nights. This dessert is so simple to make, yet tasty and cheap. This is definitely the dessert for you when you are craving cake and fruit.
Ingredients and directions for Dump Cake:
1 box yellow cake mix
1 can cherry pie filling
1 large can pineapple in heavy syrup (do not drain the juice)
1 stick of melted butter
Pour the cheery pie filling and pineapple, with the juice, in a 9X13 cake pan and spread out the fruit evenly. On top of the fruit mixture, pour the yellow cake mix and spread it evenly. Next, pour the melted butter on top of the cake mix. Finally, top the cake with the pecans and bake it in a preheated oven, at 350 degree, for one hour or until the cake is lightly brown.