Recipes to Feed Your Fall Spirit

Fall is upon us in Siena, bringing with it some long-awaited cooler weather. As the weather changes, our cravings for apple cider and pumpkin spice are met with our favorite beverages and treats! Here are a few recipes we turn to warm us up and celebrate the new season! 

Delicious Turkey Brine


1 Yellow Onion sliced
1 cup whole peeled Garlic Cloves smashed
1 qt apple cider vinegar
1 qt maple syrup
2 cups Kosher salt
2 cups light brown sugar
¼ cup Bay leaves
1 large bunch Sage
1.5 gallon water


In large pot, over medium high heat, heat all ingredients, just until salt and sugar are dissolved. Cool completely in refrigerator (41 degrees). Put into a large bucket. I like to use a clean 5 gallon bucket. Add fresh turkey, make sure it is completely submerged. Add a little water if needed to be completely submerged. Store in 41 degree fridge for 24-48 hours depending on size of the bird. Not recommended for turkeys that are pre-injected with solution. Rinse before roasting.

Pumpkin Spice Pancakes


1/2 cup milk 1 cup pumpkin puree
1 egg 2 Tbsp vegetable oil, more for frying
2 cups all-purpose flour
1/4 cup brown sugar 2 tsp baking powder
1 tsp baking soda 1 Tbsp pumpkin pie spice
1/2 tsp salt


In a bowl, whisk together the milk, pumpkin puree, egg, and oil. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Pour flour mixture into the bowl with the wet ingredients and whisk until just combined.

Heat a lightly oiled pan or griddle over medium-high heat. Use a measuring cup to scoop 1/4 – 1/3 cup of the batter onto the pan or onto the griddle per pancake. Flip when the bubbles that appear on the surface pop and form holes that stay open. Serve hot with maple syrup.

Spiked Pumpkin Spice Latte


8 ounces strong brewed coffee
1 ounce vanilla vodka
1/2 ounce cinnamon whiskey
1/2 – 1 ounce International Delight Pumpkin Pie Spice Coffee Creamer
Whipped cream, caramel, cinnamon for garnish


Add coffee, liquor, and creamer to a mug. Top with whipped cream, caramel, and a sprinkle of cinnamon. Serves 1. To make for a crowd: Place 12 cups coffee, 1 1/2 cups vanilla vodka, 3/4 cup cinnamon whiskey, and 1-2 cups creamer in a crockpot on warm setting. Serve with whipped cream.

Reuben Soup


4 14.5 oz cans chicken broth
1 pkg. shredded cabbage for coleslaw
2 cups uncooked medium egg noodles
1 lb. fully cooked Kielbasa or Polish sausage, halved and cut into 1″ slices
1/2 cup chopped onion
1 tsp caraway seeds
1/4 tsp garlic powder
1 cup shredded Swiss cheese


In large kettle, combine all ingredients except for Swiss cheese. Bring to boil, reduce heat, cover and simmer for 15 minutes or until cabbage and noodles are tender. Serve with Swiss cheese.

Pumpkin Bars


4 eggs
1 2/3 cup sugar
1 cup oil 
2 cups flour
1 15oz can pumpkin
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 8oz cream cheese, softened
2 sticks margarine, softened
2 tsp vanilla extract
5 cups powdered sugar


Pre-heat oven at 350°. Combine flour, cinnamon, baking powder, soda, and salt. In a separate bowl, beat eggs, oil, sugar and pumpkin all together until light and fluffy. Gradually add the dry mixture to the pumpkin mixture. Mix thoroughly. In an ungreased sheet cake pan, spread and bake at 350° for 25-30 min. Cool completely before frosting.


Beat cream cheese and margarine until fully smooth. Gradually add vanilla and powdered sugar and beat until creamy. Frost the cooled bars.

Kyle Pfaffe | Realtor® | 512-636-9707 

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