What a title to an article right? But, it must have got your attention if you are reading this When I think about fall I think about all the sweet comfort foods that most of us start making for our friends and family.
Some of my favorite fall inspires recipe are sticky and messy to eat! Check them out:
Stickiness at its best!
- 4 packages buttermilk biscuits
- 2 tsp cinnamon
- ½ cup sugar
- 1 cup brown sugar
- 1 stick margarine
Preheat oven to 350*.
Mix together cinnamon and sugar on a plate.
Cut biscuits into quarters.
Coat with cinnamon sugar mixture.
Place coated biscuits into a bunt pan.
Melt brown sugar and margarine in a glass microwave bowl for 1 minute. Stir.
Pour melted mixture over biscuits.
Bake for 30 minutes or until biscuits are cooked through.
Let rest 10 minutes and flip over onto a platter.
Cinnamon Pecan Rolls
Just like “Cinnabon” used to make!
- 1 handful pecans (about 1/3 cup), chopped
- 1/3 cup brown sugar, heaping
- 1/4 tsp. cinnamon (4 shakes)
- 1 can crescent rolls
- 2 tbsp. butter, melted
Mix nuts, sugar and cinnamon in a bowl.
Separate rolls brush with butter.
Sprinkle with mix.
Roll onto form.
Baste with remaining butter and sprinkle with remaining mix.
Bake 400* 10-12 minutes on nonstick foil lined pan.
- 4 ounces cream cheese, soft
- 1/2 stick butter or margarine, soft
- 1/2 tsp. vanilla or bakers mystery flavor
- 1 1/2 cup powdered sugar
- 1/2 tbsp. milk
Mix cheese and butter with a fork. Add remaining ingredients and mix well. Spread over rolls as soon as they are removed from the oven.
Pecan Pie Bars
Gooeyness to the extreme!
- ¼ cup sugar, heaping
- ¼ tsp cinnamon
- 1 cup flour
- 5 tbsp margarine, soft
- 1 egg
- 3 ounces Karo syrup
- ½ cup sugar
- 1 tbsp margarine, melted
- ½ tsp vanilla
- ½ cup pecans, chopped
Preheat oven to 350*.
Line an 8x8 pan with no-stick foil.
Mix sugar, cinnamon and flour.
Add margarine and mix until crumbly.
Pour into prepared pan and press down.
Bake for 12 minutes.
While crust is baking, prepare filling.
In a bowl mix egg, syrup, sugar, vanilla and margarine.
Stir in pecans.
Pour over crust. Spread evenly.
Bake 20 to 28 minutes, until center is slightly firm.
Cool and cut into squares.
Pumpkin Pie Turnover
Eat this warm, but be careful…you will end up with sticky fingers!
- 1 Refrigerated pie crust
- ½ Cup canned pumpkin
- 1/3 Cup brown sugar
- 1 Tsp. almond or vanilla extract
- ½ Tsp. pumpkin pie spice
- 1 Smidgen of salt
- ½ Cup powdered sugar
- ½ Tsp. almond or vanilla extract
- 1-2 Tbsp. milk
Preheat your oven to 375 degrees.
Unroll the crust onto a foil lined cookie sheet. (Crust works best at unrolling when it is at room temperature; if any holes form in the crust, just press the dough back together with your fingertips)
In a medium sized bowl, mix together pumpkin, brown sugar, extract, pumpkin pie spice & salt.
Spoon the mixture onto ½ of the crust.
Fold crust over the mixture.
Go around the edges of the crust with a fork to seal them together. (This will prevent your fabulous filling from spilling out onto the pan)
Bake turnover for about 25 minutes.
While the turnover is baking, prepare your icing.
Mix the powdered sugar, extract & milk in a small bowl. Let it sit until turnover is ready.
With a spoon, drizzle the icing over the turnover while it is still warm.
If you like nuts, sprinkle some that are chopped over the icing as soon as you drizzle it over the turnover. Almonds, pecans and walnuts would work well with this recipe!
Using a knife, cut into triangular slices, like a pizza pie, serve warm and enjoy!