Maple Glazed Pumpkin Cream Cheese Twists


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Well, I am officially moving into Pumpkin season! Flaky pastry, filled with pumpkin butter, cream cheese and topped with a delicious maple buttercream drizzle, everything good!~Amy🍁

Maple Glazed Pumpkin Cream Cheese Twists

2 sheets puff pastry
Pumpkin butter, purchased
Whipped cream cheese

1 egg+1 tbsp milk, beaten together

Coarse sugar

Maple Glaze:

4 cups confectioners sugar
1/2 cup butter, room temperature
1/4 cup milk
1 tsp vanilla extract
1/4 tsp maple extract

With an electric mixer, beat butter, 2 cups of the sugar, and the milk until smooth. Add remaining sugar and best in high. When well blended, add extracts and beat until light and fluffy. Set aside.
(Thin if necessary to drizzle. Store remaining frosting in a covered container in refrigerator.)

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a rectangle. Cut in half lengthwise. On one half spread a thin layer of cream cheese, top with a thin layer of pumpkin butter. Place the remaining of dough on top Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 1/2 inch strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for about 15 minutes or until golden brown. Drizzle with glaze and cool completely.

Makes 32
5 inch twists

Recipe by Amy Richardson

Caramel Apple Popcorn


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My Dad is famous for his awesome caramel corn! This is my fall twist on a family favorite. Love you Dad! ~Amy

Caramel Apple Popcorn

5 quarts popped corn, sorted, unpopped kernels removed
1 cup brown sugar
1 cup Karo Syrup
1/2 cup butter
1/2 tsp vanilla
1/2 tsp coarse salt
1/4-1/2 tsp apple pie spice

In a medium sized saucepan, over medium heat, stir together butter, brown sugar and syrup. Cook until it comes to a boil. Remove from heat and whisk in vanilla, salt and spice. Pour over prepared popcorn and stir to coat evenly. Cool completely.

Recipe by Amy Richardson

Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream


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Bread pudding is the ultimate comfort food. Crisp apples, cider caramel sauce and cinnamon whipped cream make this classic recipe, simply scrumptious! Happy Fall! ~Amy🍁

Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream

Apple Bread Pudding:
1 loaf artisan French bread cut into cubes
1 cup whole milk
1 cup half and half
4 eggs
1/2 cup unsweetened applesauce
1/2-2/3 cup brown sugar
1/2-2/3 cup granulated sugar
3 tbsp melted butter
1 tsp vanilla
1 large apple, peeled, and finely chopped
1 tsp cinnamon

Cinnamon and Sugar Topping
1/4 cup sugar
1/2 tsp cinnamon

Raw sugar for decoration ( optional )

Preheat oven to 350 degrees
In a bowl, pour milk and half and half over cubed bread and stir to coat.
In a separate bowl, whisk eggs with brown and white sugars.
Add applesauce, butter, vanilla and cinnamon. Stir in chopped apples.
Pour over bread mixture and mix well.

Pour into a buttered 11×7 baking dish.
Sprinkle top with cinnamon and sugar mixture, top with raw sugar and bake for 45-60 minutes, until set.

Serve with Cider Carmel Sauce and Cinnamon Whipped Cream

Cider Carmel Sauce:
1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup fresh pressed apple cider

In a small sauce pan, melt butter.
Stir in brown sugar and cook over medium high heat until light and bubbly. Remove from heat and whisk in sour cream until smooth. Stir in apple cider.

Makes 2 1/4 cups

Cinnamon Whipped Cream:
2 cups whipping cream
1/2 cup confectioners sugar
1 tsp vanilla
1/2 tsp cinnamon

With an electric mixer, whip cream, vanilla and sugar together.
When almost set, add cinnamon, and beat until soft peaks form.

Recipes by Amy Richardson

Fresh Tomatillo and Avocado Tortilla Soup


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My daughter and I came up with this recipe, inspired by one of our favorite salsa recipes. Tomatillos and avocado give this classic soup a fresh new twist. ~Amy

Fresh Tomatillo and Avocado Tortilla Soup

Soup:

3 pounds tomatillos, husked and rinsed
1/4 cup cilantro leaves
1 avocado, peeled and seeded
1 fresh jalapeño, optional
1/2-1 tsp salt
1-2 tbsp sugar, to reduce acidity
Juice of one lime

5 cups chicken stock
4 cups corn kernels
2 cups cooked, shredded chicken optional
Sliced avocado, garnish
Sour cream, garnish
Grated cheese, garnish
Lime wedges

Place tomatillos, cilantro, avocado, jalapeño, salt, sugar, and lime into a food processor. Set aside.

In a large stockpot, heat chicken stock. Add tomatillo mixture, corn and chicken. Heat thoroughly. Serve hot and with fresh avocado slices, sour cream, cheese and fresh lime wedges.

Makes 6 servings

Recipe by Amy & Madeline Richardson

Brown Sugar Frosted Apple Hand Pies


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Warm apples, flaky pastry, with a sweet brown sugar frosting, make these tiny pies a delicious early autumn treat! Perfect for after school or really, anytime!~Amy

Brown Sugar Frosted Apple Hand Pies

Pies:
1 recipe double pie crust
1 cup chunky applesauce*
3 Tbsp sugar
1/2 tsp cornstarch
1/8 tsp cinnamon

Heat oven to 400 degrees

In a small bowl, whisk together sugar cornstarch and cinnamon. Add applesauce and set aside.

Roll out pastry and using a round cutter or ring from a mason jar cut out an equal amount of circles.

Place circles on parchment lined baking sheets. Place a small amount of Apple mixture on top. Brush edges lightly with water. Cover with an additional circle and press around edges to seal. Cut vents, and brush tops lightly with water or milk, and sprinkle with granulated sugar if desired. Bake 18-20 minutes or until golden brown and bubbly.

Cool slightly and frost with brown sugar buttercream.

Brown Sugar Buttercream:

1 tbsp butter
2 tbsp brown sugar

4 cups confectioners sugar
1/2 cup butter at room temperature
1/4 cup milk
1 tsp vanilla

In a small saucepan melt 1 tbsp butter, stir in brown sugar and cook until mixture comes together and is bubbly. Set aside and cool to room temperature.

With an electric mixer, beat butter until smooth. Add 4 cups of the confectioners sugar and milk. Beat until smooth. Add vanilla and cooled brown sugar mixture. Beat until well blended. Add remaining sugar and beat until fluffy.

Recipe by Amy Richardson

*Trader Joe’s Chunky Applesauce
Or Homemade

Almond Iced Raspberry Pear Turnovers


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Sweet pears and fresh raspberries surrounded by flakey pastry, sweet icing, and an almond crunch, make this turnover an irresistible treat! ~Amy

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Fresh Berries and Autumn just say country fair. Bring home the blue ribbon with these tasty berry turnover recipes!~Amy

Almond Iced Raspberry Pear Turnovers

Raspberry Pear filling:

2 pears, Bartlett, Anjou or Red, peeled and chopped
1 1/2 cups fresh raspberries
6 tbsp raspberry freezer jam
2 tsp cornstarch

In a medium sized bowl, whisk together cornstarch and jam. Stir in pears and raspberries, tossing well to coat.

Pastry:

2 sheets puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Sliced almonds
Powdered sugar

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of raspberry pear filling into center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing. Immediately sprinkle lightly with almonds. When set, dust lightly with powdered sugar.

Recipe by Amy Richardson

Lemon Iced Fresh Blueberry Turnovers


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Oregon blueberries, and sweet lemon, surrounded by flaky pastry and a sugary crunch, makes this delicious treat irresistible! ~Amy

Lemon Iced Fresh Blueberry Turnovers

Blackberry filling:

2 cups fresh or frozen blueberries, rinsed
1/3-1/2 cup sugar
2 tsp cornstarch
1/2 tsp coarse salt
1 tsp fresh lemon juice
Zest of 1/2 lemon, divided

In a medium sized bowl, whisk together sugar, cornstarch, and salt. Add blueberries, lemon juice, and 1/2 of the lemon zest. Set aside.

Pastry:

2 sheets puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Lemon Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Lemon Zest

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of blueberry filling into the center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing and sprinkle with lemon zest.

Recipe by Amy Richardson