Fun Recipes For Fall
The fall season comes with the anticipation of brilliant-colored autumn leaves, the cooler temperatures, football games, cider mills, pumpkins, and Halloween!
Here are two our of favorite recipes (inspired by Dr. Warren’s mother, Hertha Woodruff) for fall:
Crock Pot Hot Mulled Cider
- 3 oranges
- 6 dozen cloves
- 5 to 6 cinnamon sticks or more
- 2 to 3 Large Bottles of Plain Apple Cider or Apple Juice
- Insert 2 dozen cloves into each of the 3 oranges.
- Pierce the 3 oranges three or four times with a knife.
- Place the 3 oranges with cloves into a crock pot.
- Add cinnamon sticks to crock pot.
- Fill crock pot with plain apple cider or apple juice. No need for extra sugar.
- To heat, set crock pot dial to HIGH for 5 hours prior to the arrival of your guests.
- Turn crock pot dial to LOW after guests arrive for the remainder of your event.
- Use a ladle to pour hot mulled cider into glass punch cups or hot beverage paper cups. Enjoy!
- Replenish crock pot with plain apple cider or apple juice when needed.
Roasted Raw Pumpkin Seeds
- Scooped out raw pumpkin seeds from a pumpkin
- 1 tablespoon or more of olive oil
- ½ to 1 teaspoon of sea salt
- Preheat oven to 350 degrees.
- Remove pumpkin seeds with a large spoon from a carved pumpkin.
- Using a colander, remove pumpkin seed pulp by washing pumpkin seeds under running, faucet water.
- Discard pulp.
- Thoroughly dry pumpkin seeds on paper towel.
- Combine pumpkin seeds, half of the olive oil and sea salt in a bowl.
- Lightly grease a cookie, baking pan with remaining olive oil.
- Spread the pumpkin seeds onto the pan.
- Bake pumpkin seeds until they are toasted and crunchy, about 12 to 15 minutes. Turn over pumpkin seeds with a spatula every 5 minutes until done.
- Transfer roasted pumpkin seeds to a bowl to cool down. Ready to serve!
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