FALL HARVEST RECIPE RECIPES

Steps:

• Melt butter in a large soup pot over medium heat; cook onions in butter, stirring frequently, until lightly golden brown, about 15 minutes. Pour chicken broth into onions and bring to a boil.
• Reduce heat to low, stir sweet potato and carrots into broth mixture; simmer until vegetables are tender, about 10 minutes. Stir apple, pear, and red pepper into the mixture; simmer until softened, about 5 more minutes. Use an immersion blender to blend the mixture into a smooth puree.
• Stir pumpkin puree, evaporated milk, honey, allspice, nutmeg, cloves, cinnamon, salt, and black pepper into soup; puree again with the immersion blender. Ladle into bowls; garnish each serving with a basil leaf.

Steps:

• Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.
• Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.
• Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.
• Spoon batter evenly into prepared muffin pan cups. Bake 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.