Fall For These Autumn Recipes

Fatima Bhaiwala, Senior Editor

Pecan Tarts

Tart pan needed

1 cup butter

6 ounces cream cheese, softened

2 cups all-purpose-flour

4 eggs

3 cups packed brown sugar

4 tablespoons melted butter

1 pinch salt

1 teaspoon vanilla extract

1 cup chopped pecan

  • Make Pastry: Cream butter and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
  • Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Toasted Marshmallow Hot Chocolate

3 cups of milk

3 tbsp good-quality unsweetened cocoa powder

1 ¼ miniature marshmallows

1 ½ tsp vanilla extract

Pinch of salt

  • Cover a small baking sheet with foil, and spray it with nonstick cooking spray. Spread the marshmallows out on the sheet in an even layer.
  • Broil marshmallows for 30-90 seconds until toasted.
  • Combine the milk, cocoa powder, sugar, toasted marshmallows, vanilla, and salt in a medium saucepan.
  • Place the pan with all the cocoa ingredients over medium heat, and whisk occasionally as the mixture heats up, so that the milk won’t scorch on the bottom of the pan.
  • Continue to whisk and heat the drink until it is near simmering and the marshmallows are completely dissolved.
  • Top off the drink with extra marshmallows, and you’re done.

Candied Yams

1 can (29 ounces) sweet potatoes

¼ cup butter, cut into pieces

½ cup brown sugar

1 ½ cups miniature marshmallows

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
  • Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Caramel Apples

Craft sticks needed

6 apples

1 (14 ounce) package individually wrapped caramels, unwrapped

2 tablespoons of milk

  • Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
  • Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
  • Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.