As the weather changes and the leaves start to turn, we cannot help but get excited for all things Fall. From pumpkin carving to cozy fireside nights, there’s nothing like Fall in Prescott. To celebrate, we’ve put together a list of our favorite Fall recipes. So pull up a chair, gather your friends and family around the table, and dig in!
Recipe Source: Bhg.com
Pressure Cooker Chocolate-Cherry Bread Pudding
Bread pudding dessert are a perfect dessert idea for chilly nights and thanks to your pressure cooker, you can whip this one up with just 15 minutes of cook time. It’s the cooling time that’s torture, but the pressure cooker dessert is worth the wait.
Prep Time: 25 mins
Cook Time: 15 mins
- Nonstick cooking spray
- 1 cup fat-free milk
- ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- ¼ cup granulated sugar
- ¼ teaspoon almond extract
- ⅛ teaspoon salt
- 3 cup dried whole wheat bread cubes*
- 2 ounce bittersweet chocolate, chopped
- ⅓ cup dried tart cherries
- 1 cup warm water
- 3 tablespoon powdered sugar
- 2 tablespoon low-fat Greek yogurt
- 3 tablespoon sliced almonds, toasted** (optional)
Lightly coat a 1-qt. round ceramaic or glass baking dish with cooking spray. Cut three double-thick, 18×3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. In a large bowl combine the next five ingredients (through salt). Stir in bread cubes, chocolate, and cherries. Pour into prepared dish; cover with foil.
Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add the warm water to pot. Use foil strips to lower dish to steam rack. Lock lid in place. Set an electric cooker on high to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain a steady (but not excessive) pressure. Cook 15 minutes.
Remove from heat. For both models, let stand 15 minutes to release pressure. Release any remaining pressure. Use foil strips to lift dish out of cooker. Cool, uncovered, on a wire rack 30 minutes.
Meanwhile, for icing, in a bowl stir together powdered sugar and yogurt. Drizzle bread pudding with icing and, if desired, sprinkle with almonds.
* To make dried bread cubes, preheat oven to 300°F. Spread bread cubes in a single layer in a 15×10-inch baking pan. Bake 10 to 15 minutes or until dried, stirring twice; cool.
** To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Bread & Butter Pudding with Salted Caramel Whiskey Butter Sauce
The sauce for this pudding is addictive. Pour any extra over ice cream to make an Irish sundae!
Hands On Time: 30 mins
Total Time: 3 hrs 10 mins
- ⅔ cup raisins
- ½ cup Irish whiskey
- 5 eggs
- 2 cup whipping cream
- 1 cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla
- 8 1-inch slices firm white bread (about 10 ounces) (crusts left on)
- ¾ cup unsalted butter, at room temperature
- Salted Caramel Whiskey Butter Sauce
- ¼ cup unsalted butter, cubed
- ½ cup sugar
- ½ teaspoon sea salt
- 1 ¼ cup whipping cream
In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour. Butter a 2-quart rectangular baking dish; set aside.
In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey. Sprinkle raisins over the bread, tucking some between the bread slices. Pour the custard over the bread; cover with foil and let it soak in the refrigerator for 30 minutes.
Preheat the oven to 375°F. Place the baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the dish. Bake for 45 minutes or until the pudding is set and the top is golden (there will be a layer of melted butter over the pudding). Carefully remove the baking dish from the water bath and let cool slightly on a wire rack (the butter will soak back into the bread as it cools).
Meanwhile, for sauce, melt the butter in a 2-quart saucepan over medium heat. Whisk in the sugar, salt, cream, and 3 tablespoons of the reserved whiskey. Bring to boiling; reduce the heat, and simmer, uncovered, for 10 to 15 minutes or until the sauce thickens slightly, stirring frequently. Serve pudding warm with the sauce spooned over the top.
Marbled Caramel Apples
Take caramel apples up a notch with a triple dip in caramel, chocolate, and vanilla candy coating. The result is a stunning swirl effect to your dipped apple.
Hands On Time: 30 mins
Total Time: 2 hrs
- 8 small apples (3 to 4 ounces each)
- 16 ounce vanilla caramels, unwrapped
- 1 ½ tablespoon heavy cream
- 12 ounce chocolate-flavor candy coating, chopped, or chocolate candy melts
- 8 ounce vanilla-flavor candy coating, chopped, or white candy melts
Line a large baking sheet with parchment paper. Insert candy apple sticks or skewers into stem ends of apples. Place caramels and cream in a microwave-safe 2-cup glass measuring cup. Microwave on 100% power (high) for 1 to 1 1/2 minutes or until smooth and flowing freely, stirring every 30 seconds. Dip apples into caramel mixture to coat, allowing excess to drip back into the cup. Place coated apples on prepared baking sheet. Let stand 1 hour or until set.
Place chocolate candy coating in a medium microwave-safe bowl. Microwave on 100% power (high) for 1 to 2 minutes or until coating is melted and smooth, stirring every 30 seconds. Repeat with vanilla candy coating. Transfer 3/4 of the chocolate candy coating to a microwave-safe 2-cup glass measuring cup. Place remaining chocolate candy coating in a small resealable plastic bag. Transfer all the vanilla candy coating to a resealable plastic bag. Snip a small hole in a corner of each bag.
Heavily drizzle white candy coating over chocolate candy coating in the 2-cup glass measuring cup, keeping lines going the same direction. Lightly drizzle chocolate candy coating over top of white drizzles, making lines perpendicular to white lines. Drizzle more white candy coating over top of chocolate drizzles, making lines perpendicular to previous layer. Dip a caramel apple half to two-thirds of the way into mixture. As you pull the apple up, twist it to swirl and marble the coating. Return apple to parchment. Scrape down sides of measuring cup, but do not stir. Repeat with remaining apples, re-doing drizzles on surface of candy coating between each apple. Let apples stand 30 minutes or until set. Makes 8 caramel apples.
Spoon this rich chocolate sauce over ice cream and sprinkle with nuts if desired.
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Yield: 6 half-pint jars
- 1 12 ounce package semisweet chocolate pieces
- 1 13 ounce jar chocolate-hazelnut spread
- 1 12 ounce can evaporated milk
- ½ cup sugar
- ¾ cup coffee liqueur, such as Kahlua, or strong coffee
- 2 cup coarsely chopped toasted hazelnuts (optional)
In a large heavy saucepan melt chocolate pieces and chocolate-hazelnut spread over low heat, stirring occasionally. Add evaporated milk and sugar, stirring until smooth. Bring to boiling over medium-high heat, stirring constantly; reduce heat. Cook, uncovered, for 8 minutes, stirring frequently. Remove from heat and stir in coffee liqueur.
Spoon mixture into 6 clean half-pint jars, leaving 3/4-inch headspace; cover and refrigerate. Divide hazelnuts, if using, between 6 small plastic bags. Decorate jars and plastic bags. To serve, reheat sauce, spoon sauce over ice cream, fruit slices, or your desired dessert; sprinkle with nuts, if desired. Makes 6 half-pint jars.
S’mores Popcorn Balls
This campfire twist on the nostalgic popcorn ball recipe is perfect for gifting (and munching).
Prep Time: 25 mins
Stand Time: 30 mins
Total Time: 55 mins
Yield: 10 3-inch popcorn balls
- ¼ cup butter
- 1 10 ounce pkg. tiny marshmallows
- ½ teaspoon vanilla
- 1 3 ounce bag microwave kettle corn, prepared according to package directions (8 cups popped)
- 2 cup honey graham cereal
- 1 cup miniature semisweet chocolate chips (optional)
- 4 ounce semisweet chocolate, melted
- Colored nonpareil sprinkles (optional)
In an 8-qt. pot melt butter over medium-low. Add marshmallows; stir constantly until melted and smooth. Remove from heat. Stir in vanilla. Add popcorn and cereal; fold until evenly coated. Let cool just until easy to handle.
Place chocolate chips in a shallow dish. With buttered hands, quickly shape popcorn mixture into ten 3-inch-diameter balls. If you like, roll balls in the chocolate chips and press firmly to adhere immediately after shaping.
Drizzle popcorn balls with melted chocolate or partially dip in melted chocolate. If you like, sprinkle with nonpareil sprinkles. Place balls on a sheet of waxed paper or silicone baking mat. Let stand until set.
Place popcorn balls in an airtight container; cover. Store at room temperature up to 3 days.
Prep Time: 45 mins
Chill Time: 2 hrs
Freeze Time: 15 mins
Total Time: 3 hrs
Yield: 30 truffles
- 5 ounce bittersweet chocolate (60% to 70% cocoa butter), chopped
- 5 ounce semisweet chocolate, chopped
- ½ cup finely crushed gingersnaps
- 1 3 ounce package cream cheese, softened
- ⅓ cup canned pumpkin
- 1 tablespoon powdered sugar
- ½ teaspoon finely shredded orange peel
- ⅛ teaspoon ground cinnamon
- Dash kosher salt
- 1 tablespoon unsweetened cocoa powder or finely crushed gingersnaps
In a small bowl combine bittersweet chocolate and semisweet chocolate. In a small saucepan cook and stir 1/2 cup of the chocolate mixture over medium-low heat until melted and smooth. Transfer to a medium bowl. Stir in 1/2 cup crushed gingersnaps, cream cheese, pumpkin, powdered sugar, orange peel, cinnamon, and salt. Cover and chill about 1 1/2 hours or until firm. Divide mixture into 30 portions, using about 1 rounded teaspoon for each; shape each portion into a ball. Freeze for 15 minutes.
Meanwhile, line a baking sheet with waxed paper or parchment paper; set aside. In a medium saucepan cook and stir the remaining chocolate mixture over medium-low heat until melted and smooth.
Using a fork, dip frozen balls, one at a time, into melted chocolate and place on the prepared baking sheet.* Sprinkle with cocoa powder. Chill for at least 30 minutes before serving.
The melted chocolate may start to harden slightly while dipping the truffles. To keep the chocolate easy to work with, reheat occasionally over medium-low heat so it stays melted and smooth.
Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
Prescott, Arizona, is a beautiful town to spend the fall season. The leaves are changing colors, the weather is perfect for outdoor activities, and plenty of fun events are happening throughout the month. If you’re looking for things to do this fall or want to learn more about what Prescott offers, give us a call. We can tell you all about the great restaurants, hiking trails, and festivals happening in our neck of the woods as well as show you houses available for sale! We hope you get a chance to visit us soon! (928) 443-8800