Some Ways To Sweeten Up Your Fall

Caramel Apples

• Large apples and wooden sticks
• 1 cup butter
• 1 cup light corn syrup
• 1 can sweet condensed milk
• 2 teaspoons of vanilla extract

1. Heat water in large saucepan and dip apples in hot water then dry
2. Line a baking sheet with parchment paper
3. Stir butter, brown sugar, and corn syrup, and sweetened condensed milk over medium heat
4. Stir frequently, cook for 25-30 minutes
5. Remove caramel from heat then add vanilla extract
6. Put apples on wooden stick (½ inch) then dip in hot caramel placing them on baking sheet to dry

Easy to include toppings such as candy and sprinkles when caramel is hot

Butternut Squash Soup

• ½ Tbsp olive oil
• 2 garlic cloves
• 1 onion dices
• 1 butternut squash
• 32 ounces vegetable broth
• 1-2 tsp salt

1. Heat olive oil, garlic, and onion together in a pan for 5 minutes
2. Add cut up vegetable broth and butternut squash, cover and simmer for 15-20 minutes
3. Pour into blender and add salt
4. Ready to serve

Great with cornbread and crackers

Hot Apple Cider

• 10 apples (depending on how much you want to make)
• ¾ cup sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice

1. Place cut up apple in a pot that is filled up with about 2 inches of water
2. Stir in sugar, cinnamon, and all spice
3. Let broil for an hour, simmer for 2 hours
4. Strain in order to get solids out

Enjoy with an apple cider donut

Pumpkin Pie

• 2 eggs
• 1 can of pumpkin puree
• 1 can of sweetened condensed milk
• 1 teaspoon of pumpkin pie spice
• 1 unbaked pie crust

1. Preheat oven to 425
2. Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in one big bowl and mix
3. Fit crust into pie dish and pour pumpkin mixture in
4. Bake at 425 for 15 minutes then turn the heat down to 350 and cook for 35 to 40 minutes

Grab a box of french vanilla ice cream for the side

Apple Pie

• 6 cups of thinly cup apples
• ¾ cups sugar
• 2 tablespoons of all purpose flour
• ¾ teaspoons ground cinnamon
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Heat oven to 425
2. Place crust in 9-inch glass pie plate
3. Mix ingredients and pour into crust in the pie plate
4. Top with excess crust
5. Bake 40 to 45 minutes

Great with whipped cream and french vanilla ice cream