- Selma O’Malley ’22
It’s officially the middle of fall, and post-Halloween, many of us are starting to get in the festive mood. In the spirit of the holidays, here are some easy and quick fall desserts to make that will smell as good as the seasonal Bath and Body Works candle you just bought.
- Pumpkin Apple Streusel Muffins
Ingredients/Materials
- 2½ cups of flour
- 2 cups white sugar
- 1 ts pumpkin pie spice
- 1 ts baking soda
- ½ ts salt
- 2 lightly beaten eggs
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- 2 cups apples (peeled and chopped)
- 2 Ts flour
- ¼ cup white sugar
- ½ ts ground cinnamon
- 4 ts butter
- Muffin pan
- 2 Large bowls
- 1 small bowl
Time to make- 1 hr
Recipe
- Preheat 350ºF. Grease muffin pan or use paper liners.
- Sift the 2½ cups of flour, sugar, spice, baking soda, and salt in a large bowl. In another bowl, mix eggs, pumpkin purée, and vegetable oil. Mix the two mixtures together in one bowl and stir.
- Fold in the apples to the mixture. Use a spoon or spatula to put the batter into the muffin pan or cups.
- In the small bowl, mix 2 Ts of flour, ¼ cup of sugar, and ½ ts of cinnamon. Mix in butter to make crumbs. Sprinkle crumbs over batter.
- Bake for 35-40 min.
- Apple Enchilada Dessert
Ingredients/Materials
- 1 can apple pie filling
- 6 8-inch flour tortillas
- 1 ts ground cinnamon
- ? cup margarine
- ½ cup white sugar
- ½ cup packed brown sugar
- ½ water
- 8×8 baking pan
- Medium saucepan
Time to make
30-35 min
Recipe
- Preheat oven to 350º.
- Spread filling evenly onto all tortillas, sprinkle cinnamon. Roll up tortillas and place on pan crease down.
- Boil margarine, sugars, and water in saucepan. Stir on simmer for 3 min.
- Pour sauce over tortillas and at extra cinnamon on top. Bake for 20 min.
- Cut the enchiladas in half for serving.
- Crustless Cranberry Pie
Ingredients/Materials
- 1 cup flour
- 1 cup white sugar
- ¼ ts salt
- 2 cups of cranberries
- ½ cup chopped walnuts
- ½ cup butter (melted)
- 2 eggs
- 1 ts almond extract
- 9 in. Pie pan
Time to make- 55 min
Recipe
- Preheat oven to 350º F. Grease pie pan.
- Mix flour, sugar, and salt. Add cranberries and walnuts in the same bowl. Stir in the melted butter, beaten eggs, and almond extract.
- Spread batter onto pie pan.
- Bake for 40 min. May be served with whipped cream or ice cream.
Photo provided by Maddie Levey ’21
