Food recipe

Favorite fall food recipes, plus the latest round of Allentown Fair blue ribbon winners – The Morning Call

When you have to break out the sweaters and fleece jackets, it’s time for fall favorites.

Fall recipes – pies topped with hearty chili crumbs – are what we’re looking for, dear readers. Share your favorite fall recipe with us here at the Recipe Exchange. We have several weeks of fall ahead of us, and Thanksgiving isn’t far away. This is the perfect time for these hearty dishes.

Email: [email protected]; put “Recipe Exchange” in the subject line and include your name, hometown, and any relevant family history or fun facts about the recipe.

Here’s the final installment of Blue Ribbon winning recipes from the 2022 Allentown Fair.

Dessert with peaches from the Bechdolt orchard

Winner: Peaches and Cream Parfait, Sharon Kurtz from Emmaüs

What you will need

Layer of crumbs

2 cups graham cracker crumbs

cream layer

2 cups heavy whipped cream

2 cups icing sugar

1/2 cup butter, softened

16 ounces cream cheese, softened

1 teaspoon vanilla extract

2 packages (0.35 ounce) whipped cream stabilizer

peach layer

9 cups thinly sliced ​​fresh peaches

1 cup granulated sugar

3 tablespoons of fresh fruit

6 tablespoons of water

Cream layer: Using an electric mixer, beat whipping cream on medium-high speed for two minutes or until stiff peaks form when mixer is raised slowly. Reserve the whipped cream. In a large mixing bowl, combine the butter, cream cheese, icing sugar and vanilla. Blend on medium-high speed for two minutes or until well blended and smooth. Add whipped cream to cream cheese mixture and mix on medium-high speed for one minute or until light and fluffy. Add whipped cream stabilizer and mix for 1 additional minute or until well blended.

Peach Layer: Place peaches and granulated sugar in a large mixing bowl and stir until well blended. Dissolve Fruit Fresh in water and add to peaches; stir until well blended. Place the peaches in the refrigerator until they are cold.

To assemble: Wash and dry 16 eight-ounce mason jars and lids. Place 1 tablespoon of graham cracker crumbs in the bottom of a jar. Place 3 tablespoons of cream filling over graham cracker crumbs. Place 3 tablespoons of the peach filling over the cream filling. Place 1 tablespoon graham cracker crumbs over peach filling. Place 3 tablespoons of cream filling on graham cracker crumbs, then 3 tablespoons of peach filling. Attach the lid to the jar. Repeat with the remaining jars.

Pampered Chef Best Bread Pudding

Winner: Momma Lilly’s Coconut Bread Pudding, Debra Lilly of Bethlehem

What you will need

10 cups Hawaiian bread and brioche mix, cut into 1-inch pieces

2 large bananas

3 tablespoons dark brown sugar

3 tablespoons of pineapple juice

1 tablespoon fresh lemon juice

4 extra large eggs

2 cups half and half

1 cup sweetened condensed coconut milk

3 teaspoons vanilla extract

3 tablespoons unsweetened coconut cream

1/2 cup shredded sweetened coconut

Let the bread rest for a few hours or toast it until dry.

Melt the butter in a skillet then add the brown sugar, pineapple juice and lemon juice. Bring to a boil and reduce until slightly thickened. Add the bananas that have been sliced ​​(1/2 inch thick). Cook gently for about 2 minutes. Leave to cool for about 5 minutes then add the bottom of a large buttered casserole dish.

Beat four eggs until fluffy; add half and half. Whisk until well incorporated. Add sweetened condensed milk to coconut; mix to add the coconut cream. Once mixed, add three teaspoons of vanilla extract. Put bread on the bananas. Press lightly into dish. Add the pastry cream mixture, press down to make sure all the bread receives pastry cream. Cover with plastic wrap and refrigerate for at least four hours. Remove from refrigerator, cover with foil. Bake in preheated 350 degree oven for 30 minutes. Remove foil and bake for another 20 minutes. Remove from the oven and garnish with a little toasted coconut.

Chilli Clover Hill Winery

Chili, Bryan Henderson of Fleetwood

What you will need

2 cups of Clover Hill Winery 2019 Chambourcin

2 onions

4 cans of fire-roasted tomatoes

2 cans of green chillies

1 jar of Rotels

2 jalapenos (seeds removed)

2 poblanos (seeded)

2 green peppers

2 wax peppers

3 pounds. steak fries beef

3 cans of red beans

Spices, measured with your heart (or to taste)

Cumin powder

chili powder

garlic powder

onion powder

Salt

Pepper

(Editor’s note: start with one tablespoon each of the spices and half a teaspoon of salt and pepper. Adjust from there)

Preheat the oven to 425 degrees. Drizzle the vegetables with olive oil and roast all the vegetables on a baking sheet until puffed and tender. Meanwhile, in a large pot on the stove, brown the steak with fries and add the seasonings. Then add the wine and simmer.

Once the vegetables are cooked, chop them and add them to the ground beef, then add the cans of tomatoes.

Drain and rinse the kidneys and add them to the pot.

Let simmer 30 to 40 minutes.

King Arthur Flour Bundt Cake

Winner: Chocolate Cream Cheese Delight, Ashley Troxell of Catasauqua

What you will need

3 cups King Arthur flour

2 cups of sugar

1 C. baking soda

1 teaspoon of salt

1/2 cup cocoa

2 cups of water

2/3 cups vegetable oil

2 tbsp. White vinegar

2 tbsp. vanilla

1/4 cup chocolate syrup

Filling

8 ounces of cream cheese

1 egg

1/3 cup sugar

Mini chocolate chips

Preheat the oven to 350 degrees.

Mix the flour with the syrup together in a bowl. In another bowl, mix cream cheese, egg and sugar together.

Take a cake tin and grease and flour it. Pour half in half of the cake batter. Pour the cream cheese mixture on top. Sprinkle with chocolate chips. Pour the rest of the cake batter over it.

Bake for 50 minutes and let cool in pan for 10 minutes.