This article is written by a student writer from the Her Campus at MS State chapter.

Fall Desserts

Everyone enjoys a fall treat now and again, here are a few my family and I love to make.

Butterscotch Haystacks

Ingredients:

Instructions:

Step 1: Line trays with wax paper
Step 2: Microwave morsels in large, uncovered microwave safe bowl on MEDIUM -HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-to-15 second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow Mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

Step 3: Double boiler method: place morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow Mein noodles and marshmallows; proceed as above.

Baked Apple Roses

Ingredients:

(Yields two servings)

Instructions:

Step 1: Preheat oven to 400 degrees F (200 degrees C) Butter 2 small ramekins (6-8 ounces) and dust with sugar.
Step 2: Place apples slices on a plate, overlapping slightly if necessary. Microwave on high about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
Step 3: Mix together sugar and cinnamon in a bowl.
Step 4: Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
Step 5: Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
Step 6: Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
Step 7: Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
Step 8: Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon sugar. Place ramekins directly on middle rack of preheated oven.
Step 9: Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners’ sugar before serving.

Old Fashioned Easy Apple Crisp

Ingredients:

6 golden delicious apples, peeled and chopped – (other varieties can be used, can also be sliced)
2 Tbsp granulated sugar
1 3/4 tsp ground cinnamon, – divided
1 1/2 tsp lemon juice
1 cup light brown sugar
3/4 cup old fashioned oats
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, diced into small cubes
pinch of kosher salt

Instructions

Preheat oven to 350 F degrees.Butter an 8×8 baking dish, or spray with non-stick cooking spray.Set aside.
In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.Stir to combine, then transfer to prepared baking dish.
In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.Alternatively, you can use two forks or even your hands to cut butter into the mixture.
Spread topping over apples in baking dish, and gently pat to even it out.Bake 40-50 minutes, until golden brown and bubbly.

Sources:

Butter Scotch Haystacks:

Baked Apple Roses:

Old Fashioned Easy Apple Crisps:

Enjoy!

~Jordan Moore

Fall Desserts

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