It's hard not to notice that the days are growing shorter and there's a bit of a cool nip in the evenings... and soon the leaves will be putting on a wonderful display of color...at least according to our calendar!
But wait! It seems that summer is still hanging on for a bit longer. With the temperatures sitting where they are there's still plenty of time for a few more BBQ dinners or picnics. We still have plenty of rubs to choose from so why not enjoy the extended season, we know it won't last too much longer...
It also means it's Apple and Pumpkin season!
We here at Niblack Foods are once again featuring our Apple Pie Spice and Pumpkin Pie Spice, along with our ever popular Saigon Cinnamon! Why not try it it in one of your favorite recipes, or try one of the recipes below and enjoy the flavors of the season!
Perfect by itself or served over pancakes, oatmeal, ice cream, etc. It's easy and quick to make and the aroma will make you smile!Ingredients
- 1/4 cup butter
- 4 - 6 large tart apples - peeled, cored and sliced 1/4 inch thick
- 2 teaspoons cornstarch
- In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and Saigon cinnamon or Apple Pie Spice. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
Optional: Add some raisins while cooking the apples.
Pumpkin Spice Snickerdoodles
Makes about 2 dozen cookies
- 1 cup butter, room temperature
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs plus 1 yolk
- 2 tsp vanilla
- 3 tsp Pumpkin Pie Spice
- 1 tsp baking powder
- ¾ tsp salt
- 3 cups flour
Mix together well
- Preheat oven to 375°
- In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
- Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary.
- Mix in Pumpkin Pie Spice, baking powder and salt until combined.
- Reduce speed on mixer to low and mix in flour until dough comes together.
- Chill dough for at least an hour.
- When ready to bake, line baking sheet with parchment paper and preheat oven to 375°
- Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside.
- Roll dough into large balls, about 1½ inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely.
- Bake for 7-8 minutes until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool.
Butternut Squash Soup
- 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed (or use already pre-cubed)
- 2 tablespoons unsalted butter (1/4 stick) or EVOO
- 1 medium apple (about 8 ounces)
- 1 medium yellow onion
- 1/2 teaspoon dried sage
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/3 cup heavy cream (optional if you want a creamier soup)
- 1 teaspoon Saigon Cinnamon, plus more as needed
- Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper or aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter (or use olive oil) and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, 50 minutes to 1 hour.
- Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
- When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
- Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat (stir in the cream if desired.)
- Use an immersion blender or a regular blender and purée the soup in batches until smooth, Taste and season with salt and pepper as needed. Serve garnished with an extra sprinkle of Saigon Cinnamon and enjoy!