• By Kirk Gaw

You Really Ought To Try These Autumn Harvest Recipes

Fall has officially arrived! That means Pumpkin Season has begun at your favorite U-Pick Farm in the Walkerton area! This article is meant to evoke the deliciousness of Spice Cinnamon Tea, and Pumpkin Sausage Ravioli. But we’re no one-trick-pumpkin… nope.

We’re also about apples, and apple cider in particular. Apple Cider Jam, Apple Cider Donuts, and of course, find an Apple Cider spiced, scrumptiously. And we’d be remiss if we didn’t remind that maple is having a moment in this Pumpkin Bread With Maple Streusel recipe. Take a look, and come see what all the yum is about!


Cozy up to this spiced cinnamon tea on a cool fall morning. Serves: 1 Prep Time: 1 Minute Cooking Time: 5 Minutes INGREDIENTS 8 ounces Lemon Ginger Echinacea Juice Blend 1 bag Harvest Blend Herbal Tea (seasonal) DIRECTIONS Place one tea bag in a mug and set aside. Pour the juice blend in a small saucepan.

Place saucepan on stove and heat over medium-high, just until boiling. Pour into mug and allow tea bag to steep for 3-5 minutes.

Remove tea bag, allow to cool slightly and serve.


Jessica Erin paired the pumpkin ravioli with sausage, kale, pine nuts, parmesan cheese, sage and topped it with browned butter. Brown butter goes SO well with pumpkin or butternut squash. If you can’t find pumpkin ravioli, I’ve also seen butternut squash ravioli during the Fall season, and that would be just as delicious. Fry up some sausage until it is crispy, make sure you get it nice and crispy because it adds a great texture to this dish! Kale adds such a beautiful color. Green and orange are just pretty together and so Fall. You could also use spinach! Lastly, pine nuts, sage, parmesan cheese and browned butter are the perfect additional garnishes or toppings that take this dish to the next level.

You will love pine nuts so add them to pasta dishes similar to this.

Prep time 15 mins

Cook time 15 mins

Total time 30 mins Recipe type: Dinner/Pasta Serves: 3

Ingredients 2, 9 ounce packages pumpkin ravioli (regular or butternut squash ravioli will work too.) ¾ pound bulk Italian sausage 2 handfuls of fresh kale, stems removed and chopped 3 tablespoons pine nuts ½ cup (1 stick) unsalted butter Shaved parmesan cheese Fresh sage (dried sage will work, too) Salt and pepper to taste Instructions Bring a large pot of water to a boil.

While the water is coming to a boil, brown the sausage in a saute pan over medium to medium-high heat until crispy. Use a spoon to break it up into small pieces. Add kale and cook until slightly wilted.

Add the stick of butter to a small sauce pan and place over medium-low heat.

Melt butter. Once melted, turn heat to medium and bring to a sizzle stirring constantly until it starts to slightly brown and smell nutty. Careful not to burn!

Pour into a glass bowl so it doesn't continue to brown.

Cook pasta according to package directions - usually only takes a few minutes which is why I like to wait until the very end.

Assemble dish by placing pumpkin ravioli on a plate, top with sausage, kale, pine nuts then drizzle with browned butter and garnish with parmesan cheese and chopped sage.


When it comes to making jam, I’m definitely a beginner, so this recipe was perfect for me. No chopping of fruit, no straining of juice. You just take 5 cups of apple cider, boil it with some spices, add sugar and pectin and put it in the fridge for two weeks or freeze it for up to a year. Or you can preserve it using the water bath canning method. It would make a tasty Christmas gift.

The finished product is light and sweet, tasting just like apple cider. Here are some ways to enjoy it: On top of pancakes or waffles Atop a toasted baguette with a slice of melted cheddar As a sandwich spread on grilled cheese, turkey, or roasted chicken sandwiches.

Ingredients 5 cups apple cider 1 cinnamon stick 1 strip lemon zest ½ teaspoon whole cloves ⅛ teaspoon ginger 2 cups granulated sugar 1 1.75 oz. package low or no sugar needed powdered pectin 1 cup packed brown sugar Instructions Add ¼ cup granulated sugar to the contents of the pectin package in a bowl.

Mix remaining granulated sugar and brown sugar in another bowl.

Bring the apple cider to a boil in a large pot, along with the cinnamon stick, lemon zest, cloves and ginger.

Strain the cider into a bowl to remove the cinnamon stick, lemon zest and cloves.

Return cider to pot. (You tie the spices into a cheesecloth instead, but this method is handy if you don't happen to have cheesecloth.)

Once the apple cider boils, add the sugar-pectin mixture and let it come to a boil again, stirring constantly.

Add the other sugar mixture and bring to a boil again.

Boil for 1 minute.

Pour into canning jars. If you plan to freeze the jelly, leave ¾ inch of space between the top of the jelly and the lid because the contents will expand as it freezes.

Let cool. Refrigerate or freeze.


These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

INGREDIENTS 2 3-inch cinnamon sticks 3 cups apple cider ½ cup apple butter ½ cup buttermilk 2 teaspoons vanilla extract 1 tablespoon plus 2 teaspoons baking powder 1 teaspoon kosher salt ¼ teaspoon baking soda ¼ teaspoon freshly grated nutmeg 3½ cups all-purpose flour, plus more for dusting 1 tablespoon plus 1 teaspoon ground cinnamon, divided 6 tablespoons unsalted butter, room temperature ¼ cup (packed) light brown sugar 1¼ cups granulated sugar 2 large eggs Vegetable oil (for frying; about 4 cups) Special Equipment A 3¼-inch-diameter cutter, 1¼-inch-diameter cutter, deep-fry thermometer


Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside. Whisk baking powder, salt, baking soda, nutmeg, 3½ cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ cup granulated sugar in a large bowl until light and fluffy, about 4 minutes.

Add eggs one at a time, beating until well blended after each addition. Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky). Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about ⅓ cup). Dust hands and top of dough with more flour, then gently pat dough to ¾" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours. Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain. Working on baking sheet, punch out as many rounds as you can with 3¼" cutter, then use 1¼" cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).

Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3".

Heat over medium-high until thermometer registers 350°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly.

Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar. Do Ahead: Dough can be made 1 day ahead; cover and chill.


This is such a good pumpkin bread recipe. Not only is it incredibly moist, but it also has a crunchy pumpkin spice streusel topping and a sticky maple glaze. It’s also, easy to make and you don’t even need a mixer. Grab a bowl and a whisk because you’re about to make some life-changing pumpkin bread.

HOW TO MAKE THE PUMPKIN BREAD For the batter, you will just need: 15 oz can of pure pumpkin puree (NOT pumpkin pie filling. The only ingredient should be pumpkin.) Granulated sugar Brown sugar Vegetable oil Eggs Vanilla extract Milk (regular or any dairy free version) All purpose flour Baking soda Cinnamon Pumpkin pie spice Salt First, whisk together all of the dry ingredients in a small bowl. These are all in the lower half of the ingredients list starting with the flour. In a larger bowl, whisk together the pumpkin, sugar, brown sugar, and vegetable oil. Mix until smooth then whisk in the eggs and vanilla. Dump in half of the dry ingredients and mix to combine. If it gets too thick, switch to a rubber spatula. Once that’s almost mixed in, pour in the milk. Any milk will work here. I’ve used whole milk, almond milk, and coconut milk and they’ve all worked the same. Once smooth, mix in the last half of the dry ingredients until completely combined. If it as a few small lumps, that’s totally fine.

Pour it into a 9×5 bread loaf pan and spread even. Before popping it in the oven, this is where we sprinkle on the streusel topping. But before we get there, let’s talk about what makes this pumpkin bread so moist. First and foremost, the pumpkin. That’s one of the major changes I made to create a super moist pumpkin bread. Adding a bit more pumpkin enhanced the flavor and texture without leaving it too soft or mushy.

Another change was the sugar. Since pumpkin is pretty bland on it’s own, I added just a little bit more sugar to help balance out the extra pumpkin. Oil also plays a huge role in the texture of this bread. When I can, I love baking with oil because it keeps cakes moist for such a long time. Since there’s a ton of other flavors going on in this pumpkin bread recipe, it masks the oil flavor. That’s why it isn’t commonly used in vanilla cakes because without extra flavors, it would just taste like an oil cake. But not to worry! The oil does all the heavy lifting in making this pumpkin bread extra moist while the other ingredients bring in tons of delicious pumpkin bread flavor.

STREUSEL TOPPING We can’t forget about the delicious streusel topping on this pumpkin bread! It’s crunchy, sweet, and sneaks in just a bit more of that warm pumpkin flavor. Making the streusel is the very first step in this recipe because it needs just a few minutes to chill in the fridge. As I mentioned earlier, the first round of this recipe left me with a dry and crumbly topping. This time around, I added a bit more butter to help soften the texture. Because of this, the streusel mixture is too wet when first mixed together. Once you’ve mixed together the butter, sugars, flour, and spices, pop the bowl in the fridge while you make the pumpkin bread batter. By the time that’s done, the streusel should be at the perfect consistency. When it’s fresh from the fridge, there will be varying sizes of large and small clumps. Use a knife or fork to break it up into somewhat uniform pieces (see picture above). This uniformity will allow the bread to rise evenly.

Completely cover the batter in streusel to where you can hardly even see it underneath. I find the best way to do this is by scooping some up in a spoon and then push the streusel off of the spoon and onto the batter with your finger. You have more control this way. Once baked, it’s time for the maple glaze on top! This is the glue that holds the streusel together so it doesn’t all crumble off. Plus, it’s so easy to make because all you need are two ingredients; powdered sugar and maple syrup. Make sure to use REAL maple syrup here, not the Aunt Jemima stuff. It’s a thinner consistency so it mixes and pours much easier, getting into every crevice of the streusel topping. Regular maple syrup will also work, but I definitely recommend the real deal stuff for both flavor and consistency.

HOW TO BAKE MOIST PUMPKIN BREAD It is so satisfying to watch this pumpkin bread rise in the oven. It comes out with a perfect dome top and looks so pretty! The baking process plays a major role in nailing that moist texture. The old version of this recipe was baked at 350F for about 45 minutes, creating a moist center but edges that were just too over baked. This new and improved recipe is baked low and slow at 325F for 1 hour and 15 minutes. I’ve baked this pumpkin bread so many times and in a couple different ovens but it’s always perfectly baked right at 1 hour and 15 minutes. Never more. Never less. HOW DO YO KNOW WHEN PUMPKIN BREAD IS DONE? Although I would still keep an eye on it. When there’s about 10 minutes left, test the center with a toothpick. Keep baking if it comes out with wet batter. You’ll know it’s done when it’s risen to a dome shape and a toothpick in the center comes out with a few moist crumbs. The streusel around the edges should also be a nice golden brown color. The edges will bake faster than the center, so the streusel will look a little lighter in the middle.

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