This is a favorite Fall tradition with my kids and each year it's slightly different depending on what we find at the store
Basic Chex Mix Recipe
Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 2 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine.
In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag soup crackers, 1 bag mini pretzels, 1 container pumpkin seeds. Stir to mix up
Pour the sauce over the crackers and stir to evenly coat (I usually have to do this in 2 bowls because I don't have 1 bowl that is big enough to hold it all)
Pour out on 2 baking sheets and bake in a 325 degree oven for 25 (stirring every 8 min to prevent burning
Turn out on a paper sack and let cool
Add the fall fixings and stir to mix.
Store in zip lock bags or air tight containers
Fall Mix in Ideas
Caramel corn
Dried apples
Candy Corns
Reese's Pieces
Honey Roasted peanuts
Caramel bits
It makes a ton so it's perfect to share with neighbors and friends.
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Apple Cider, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Wassail Applesauce
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Orange Juice, 1 can crushed pineapple, pinch of ground cloves, 1 cinnamon stick (or 1 tsp ground cinnamon)
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked. (Make sure to remove the cinnamon stick)
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Apple Butter
1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups apple cider and boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
3. Puree apples in a food processor and put back in the pot.
4. Add 2 cups of orange juice, a pinch of allspice, a pinch of cinnamon and stir
5. Cover and Bring back to a boil, cook until the mixture is thick and a dark brown color. Stir often to prevent burning. You know it is done when the butter sits on the back of a wooden spoon without running off the sides.
Store in refrigerator or can for later. (See the "I Think I Can, Canning" episode for canning instructions)
Apple Fritter Donut Holes
1. Cut biscuits into 4ths 2. Deep fry until golden brown 3. Roll in cinnamon/sugar
4.Chop up 1 tart apple into small pieces and saute in 1 Tbsp butter and 2 Tbsp sugar until soft
1. Feed Starter and allow to at least double in side *placing on heating matt speeds up the process
2. Using a scale set to grams: zero out mixing bowl
3. Add 300 g warm water and 125 g starter, mix together
4. Add 500 g bread flour (less is you live in a dry area) In Kansas City, it is very humid
**in the summer I use 285g water, 115g starter because it’s so humid**
5. Add 10 g salt, mix together until loosely combined, cover and allow to rest 30 min
6. Do a slap and fold to start gluten production, place back in bowl, cover and rest for 30 min
7. Do your first stretch and fold to further develop gluten, cover and rest for 30 min
8. Do your final stretch and fold, dough should be smooth and firm
9. Transfer to an oiled lidded container and allow to bulk rise and ferment until dough has doubled in size *placing on a heating matt speeds up the process
10. Turn out dough and shape, place upside down in a floured basket and pull over seams creating a tight ball, cover and allow to rest for at least 30 min. Store in fridge if not ready to bake
11. put a dutch oven in a cold oven and heat to 450 degrees
12. Turn dough onto parchment paper and score to allow steam to escape while baking
13. Place bread and parchment paper inside the hot dutch oven and cover with lid, bake for 20 min **hopefully bread rose correctly and the "ear" formed at the score
