Ferris students showcase their favorite recipes for the season
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 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.
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
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.
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!