Arts & Entertainment

Four mouthwatering fall recipes

Two cooking and two baking recipes to try to make this season even more festive.

Fall is a season of harvest for family and friends, and most of all, warm food. Whether you are looking to put food on the table for the holidays or just wanting to try something new, here are a few recipes that truly embed the flavor of fall.

Pumpkin Swirl Bread

Cream Cheese Batter:

8oz cream cheese

¼ cup of sugar 

1 egg

Pumpkin Batter:

1 ¾ cup of flour

1 ½ cup of sugar 

1 tsp of baking soda 

1 tsp of cinnamon 

½ tsp of salt

¼ tsp of nutmeg 

1 cup of canned pumpkin

½ cup of melted butter 

1 egg beaten

? cup of water

Instructions: Be sure to mix the two batters in separate bowls. The pumpkin batter can be mixed with an egg beater, but the cream cheese mixture should be whisked by hand. For the pumpkin batter add your flour, butter, water, sugar, salt, egg and baking soda to the bowl then mix. Pour in the pumpkin, cinnamon and nutmeg. Beat until well blended. The mixture should still be thick.

After blending, grease and flour the loaf pan. Spread half of the pumpkin batter into the pan, then spread the cream cheese mixture over the batter and finally pour the rest of the remaining pumpkin batter in. Cut through the mixture a few times with a knife. Bake at 350 degrees for one hour and 10 minutes, or until a toothpick can prick the loaf and come out clean.

Chicken Piccata

2 boneless skinless chicken breasts, cut into cutlets

Salt and Pepper

Nonstick Spray

2 tbsp vegetable oil

¼ cup dry white wine

1 tsp. minced garlic

½ cup chicken broth

2 tbsp fresh lemon juice

1 tbsp capers drained

2 tbsp unsalted butter

Fresh lemon slices

Chopped fresh parsley

Instructions: Season cutlets with salt and pepper then dust with flour. Coat a saute pan with nonstick spray, then add vegetable oil and heat over medium-high. Saute cutlets for about two to three minutes on one side, flip then cover the pan and let it saute for one to two minutes. Once done, transfer cutlets to a warmed platter and pour off fat from the pan. Deglaze the pan with wine and then add minced garlic. 

Cook the garlic until it is slightly browned and the liquid has nearly evaporated — this should be after roughly two minutes. Add the broth, lemon juice and capers. Now, return the cutlets to the pan and cook each side for one minute. Once again, transfer the cutlets to warm plates. Finish the sauce with butter and lemon juice then pour the sauce over the cutlets. Finish by garnishing with fresh chopped parsley.


Cabbage Rolls

The Rolls:

12 large cabbage leaves

1 pound ground pork

¾ wild and brown rice cooked

½ onion finely chopped

1 large egg

2 tsp salt

1 tsp pepper

½ cup milk


1 (8 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes, undrained

3 tbsp sugar

2 tbsp vinegar

½ water

2 tbsp cornstarch 

Instructions: Drop cabbage leaves into some boiling salted water. Cover and cook for about three minutes, drain well. Create filling by combining pork, rice, egg, onion, pepper and milk. Mix well and separate into 12 portions. Place a portion in the center of each cabbage leaf. Roll the leaf up, then glaze the rolls with sauce and they’re ready to serve.


Frosted Cranberry Drop Cookies

The Cookie:

1/2 cup butter, softened

1 cup of sugar

3/4 cup packed brown sugar

1/4 cup whole milk

1 large egg

2 tablespoons orange juice

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2-1/2 cups chopped fresh or frozen cranberries

1 cup chopped walnuts

The Frosting:

1/3 cup butter

2 cups confectioners’ sugar

1-1/2 teaspoons vanilla extract

2 to 4 tablespoons hot water

Instructions: Soften butter by keeping it on the counter an hour before cooking. If in a hurry, you can also microwave it for two minutes by placing it in a small bowl with a little water. In a large mixing bowl  blend the softened butter and sugar together. Then add the orange juice, milk, egg and mix them well. Next add the baking powder, flour, salt and baking soda. Stir in some cranberries and chopped nuts.

Separate the batter into tablespoonfuls and place them two inches apart on the cookie sheet. Bake for 12-15 minutes or until golden brown at 350 degrees fahrenheit. Let the cookies cool before applying the frosting.

To make the frosting, heat butter in a saucepan over low heat for about five minutes. It should be golden brown. Let the butter cool for two minutes then transfer it to a small bowl. Add sugar and vanilla into the bowl. Lastly, while beating with a whisk, add water to the bowl at tablespoon increments until desired consistency is found. Once done and the cookies are cooled, add frosting to the cookies.