Fun Fall Recipes

Ferris students showcase their favorite recipes for the season

by Published: Oct 23, 2013

Fall is here, and who doesn’t want to cel­e­brate with caramel apples and pump­kin fla­vored everything?

These stu­dents found some extra­or­di­nary recipes per­fect for this fall weather. From pump­kin French toast to the apple but­ter heaped on top of it, these recipes deliver a deli­cious way to cel­e­brate the

Sweet Pumpkin French Toast

Natalie Bycraft, sopho­more in pub­lic relations

“Often, I don’t have time to get break­fast in the morn­ings. Although I’ve never tried to make these, I’m sure they would be a great recipe for a fall morning.”

2 eggs
2 Tbsp pump­kin purée
1 Tbsp con­densed milk
1/2 tsp pump­kin pie spice
1/2 tsp vanilla extract
4 slices white bread
2 Tbsp butter

In a small bowl mix together eggs, pump­kin, con­densed milk, pump­kin pie spice and vanilla extract.
Whisk until com­pletely com­bined.
Add 1 Tbsp but­ter into a large fry­ing pan set on medium-high heat.
Dip bread slices one at a time into egg mix­ture. Add bread to fry­ing pan (2 at a time) and cook until done, about 2 min­utes on each side. Repeat with but­ter and remain­ing two slices of bread.
Serve with maple syrup.

Pumpkin Pancakes

Ariel Burrington, senior in crim­i­nal justice

“These pump­kin pan­cakes are the best to eat on a cool, crisp fall morn­ing, and since break­fast is the most impor­tant meal of the day, why not eat some­thing deli­cious and healthy?”

1 cup pump­kin puree
1 egg
2 Tbsp. veg­etable or canola oil
1 ½ cups of milk
2 tsp. vanilla extract
2 cups all-purpose flour
4 Tbsp. brown sugar, packed
½ tsp. salt
2 tsp. bak­ing pow­der
1 tsp. bak­ing soda
1 Tbsp. pump­kin pie spice
1 tsp. ground cinnamon

In a large bowl whisk; milk, egg, pump­kin, vanilla and oil.
In a sep­a­rate bowl com­bine flour, brown sugar, bak­ing pow­der, bak­ing soda, pump­kin pie spice, and salt.
Stir dry ingre­di­ents into pump­kin mix­ture until just com­bined.
Spray a large pan with non-stick cook­ing spray.
Scoop approx­i­mately ¼ cup of pan­cake bat­ter into pan.
When top begins to bub­ble, flip your pan­cake and brown on oppo­site side.

**For a sim­ple cin­na­mon syrup: Add 1 tsp. cin­na­mon to 2 Tbsp. syrup in microwave for 30–45 seconds.

Apple Butter

Alexa Donakowski, senior in busi­ness administration

“Apple but­ter is deli­cious! It’s super easy to make and goes good on every­thing such as toast, pan­cakes, French toast, crack­ers, pret­zels, and biscuits.”

6 lbs. apples – peeled, cored, and sliced (I used Gala)
1.5 cups water
1.5 cups sugar
2 cups brown sugar
1 tbsp cin­na­mon
3/4 tsp. ground cloves
1 tsp. nut­meg
.5 tsp allspice


Peel, core, and chop your apples.
Place all ingre­di­ents in the crock pot and mix well, mak­ing sure all apples are coated with the spices.
When mak­ing this large of a batch, I rec­om­mend cook­ing on the high set­ting for 7–8 hours, stir­ring peri­od­i­cally, with the lid on. If the mix­ture starts to scorch at all, turn down to low (your cook­ing time might need to increase). All the water should evap­o­rate, and the mix­ture will thicken. If the water hasn’t evap­o­rated, cook with the lid on near the end.
I like my apple but­ter to have a smooth con­sis­tency. So if you are like me, use an immer­sion blender in the crock pot or dump into a blender.
Refrigerate or use proper can­ning meth­ods. This batch made a few small jars, per­fect to keep one cold for our­selves and share with some fam­ily mem­bers. If you are not a can­ning expert – I am def­i­nitely not – then make sure this stays cold.

Inside Out Caramel Apple Slices

Meghan McCumber, sopho­more in pre-dental hygiene

“It’s easy to make and doesn’t take a ton of time other than leav­ing it in the fridge. It’s per­fect for a fall snack and present for any type of get together.”

3 large Granny Smith or Pink Lady apples*
1 large lemon
2 cups brown sugar
1/2 cup heavy cream
2 table­spoons but­ter
2 table­spoons light corn syrup (alter­na­tively, maple syrup)
1 tea­spoon vanilla extract
Chocolate sauce (optional)

Cut your apples in half and use a melon baller to scoop out the insides, leav­ing the walls intact at about 1/2 to 1/4 inch thick­ness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turn­ing brown right away.
In a saucepan over high heat, com­bine the brown sugar, but­ter, heavy cream and corn syrup. Stir until the brown sugar has dis­solved. Allow to boil, stir­ring occa­sion­ally, until it reaches 230F, about 7–10 min­utes. Remove from heat and add the vanilla, stir con­tin­u­ally until it stops bub­bling. Allow to cool for about 10–15 min­utes.
Using a paper towel, wipe your apples down, remov­ing the lemon juice as much as pos­si­ble. If the inside of your apple is too wet, the caramel won’t stick. Pour the caramel into the hol­lowed out apples until just below the top.
Chill in the refrig­er­a­tor until the caramel has set, about 20 min­utes. Cut into slices** and driz­zle with choco­late sauce if desired.

Storage: These don’t do well out of the refrig­er­a­tor for very long. If you must keep them at room tem­per­a­ture, you might con­sider lying them on their sides, on a piece of parch­ment or wax paper. They will likely sep­a­rate some­what, but still taste good!