Recipes for fall

Ground beef cabbage soup

1 pound ground beef, (85/15)
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon Italian seasoning
1 yellow onion, chopped
8 ounces tomato sauce
4 cups beef broth
4 cups cabbage, chopped
2 carrots, sliced
2 stalks celery, sliced
14 ounces diced tomatoes with garlic, basil and oregano, do not drain

Add oil to a large skillet over high heat. Then toss in the ground beef, salt, pepper, Italian seasoning and chopped onion.

Brown the beef on all sides while breaking it apart.

Once browned add the beef and onion to a stockpot.

Chop the cabbage, carrots, and celery.

Pour the beef broth, tomato sauce, cabbage, carrots, celery and diced tomatoes into the crock pot.

Stir all the ingredients together in the slow cooker.

Cook the soup on high for 4 hours until the carrots are cooked through and tender.

Apple cinnamon bread

2 cups peeled and finely diced Honeycrisp apples, divided
3/4 cup milk
1 tbsp apple cider vinegar
2 cups all-purpose flour
2 tsp ground cinnamon, divided
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup + 1 tbsp unsalted butter, room temp (use a high butterfat butter or “European style” butter for the best flavor and texture)
1/2 cup + 1 tbsp light brown sugar, packed
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 large egg
1 tsp vanilla extract
Raw sugar, for topping (optional)

Preheat the oven to 350F and grease the inside of a 9 by 13 loaf pan. Lay in a sheet of parchment paper so it covers the bottom and two long sides of the pan.

Place 1 cup of diced apples in a medium microwave-safe bowl and the other cup off to the side.

To the bowl of apples, add 1 tablespoon of butter and microwave until melted (30-60 seconds). Then toss in 1 tablespoon of brown sugar and 1 tsp of cinnamon. Set aside.

In a measuring glass, measure the milk and stir in the vinegar. Set aside.

In a separate medium bowl, whisk together the flour, the other 1 tsp of cinnamon, baking soda and salt. Set aside.

In a large mixing bowl using a handstand mixer paddle attachment (or by hand with a wooden spoon), mix the remaining 1/2 cup brown sugar and 1/2 cup granulated sugar.

Then mix in the applesauce, egg, and vanilla.

Pour in half of the dry ingredients and mix.

Just before it’s fully incorporated, pour in the milk and vinegar mixture and stir to combine.

Then dump in the rest of the dry ingredients and mix. Just before the flour is fully mixed in, toss in the other 1 cup of apples and fold to combine.

Pour the batter into the loaf pan and spread even. Scatter the buttered cinnamon apples over the surface. Very loosely swirl them into the batter. Sprinkle with a few pinches of raw sugar (optional).

Bake for 50-60 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the loaf to cool for about 45 minutes. Then slice and enjoy while it’s still warm!

Drunk Ghost Cocktail