We, at the Mast Store, love our autumn eating as much as the age-old tradition of passing along recipes to friends and neighbors, so we asked our staff to share some of their favorite simple seasonal dishes. You won’t find any recipes for turkey and dressing here, but you’ll be tempted to dig into fall’s casual fare to savor and sip with as little fuss as possible.

Save yourself time in the kitchen and indulge in the outdoors where you can serve up these fall treats when there’s a chill in the air, a view of richly painted landscapes ahead of you, and a gathering of hungry, flannel-clad friends and family at hand.

“Brammy’s” Candy Barrel Caramel Apples

Submitted by Brett and Sammy at the Mast Store Home Office

“These caramel apples are made with some of our favorite snacks from the Mast Store Candy Barrel. Choose your own favorites, mix-and-match toppings, and have fun assembling them with your entire family!” – Brett & Sammy, a.k.a. “Brammy”

Ingredients:

3 medium-sized apples (your preference of variety-we picked ours from the backyard here at the home office)
3 long wooden or metal skewers
Wax paper
6 Cow Tales
2 tablespoons half & half
½ cup whole roasted pecans, crushed
1 cup Milk Chocolate M&M’s Minis
10 Albert’s Chocolate Ice Cubes

Directions:

(Prep)

1. Wash and dry apples. (Tip: For best results allowing caramel to adhere to each apple’s surface, refrigerate apples for at least an hour after cleaning.)

2. Insert skewer into bottom-center of each apple and set aside on wax paper.

3. Pour whole roasted pecans in a flat-surfaced dish or plate and crush lightly into fine pieces using bottom of a separate bowl or dish.

4. Pour Milk Chocolate M&M’s Minis in separate flat-surfaced dish or plate.

(For Cow Tales caramel dip)

5. Use a double boiler or create your own with a large pot covered completely by an oven-safe mixing bowl to bring approximately 2 inches of water to a boil on stovetop.

6. Add Cow Tales and half & half to double boiler bowl, stirring occasionally until mixture becomes smooth.

7. Remove sauce from heat and while still warm, dip apple into caramel being sure to coat surface completely using spoon, fork, or brush.

8. Set caramel-covered apple aside, skewer pointed upward, on wax paper to cool OR immediately roll gently in either crushed pecans, M&Ms Minis, or both being sure to cover surface completely before setting aside.

(For Ice Cubes chocolate sauce)

9. Place unwrapped Ice Cubes in oven-safe dish and microwave in increments of approximately 15 seconds, stirring until completely melted and smooth.

10. Dip caramel covered apple into chocolate sauce and set aside to cool OR immediately roll gently in either crushed pecans, M&Ms Minis, or both being sure to cover surface completely before setting aside. (Tip: Save chocolate-dipped apple(s) for last before rolling in other ingredients because chocolate will not adhere to apple’s surface as well as caramel.)

Cinnamon Imperial Apple Butter

Submitted by Brittany at the Mast Store Online

“Granny always used Cinnamon Imperials for this recipe, but you can use any spicy cinnamon candy like Red Hots or Cinnamon Hearts.” – Brittany

Ingredients:

2.5 gal of Transparent Apples (Other soft cooking apples will work well too). This will cook down to approximately 8 cups of applesauce.
14-16 ounces Cinnamon Imperials candy
2 cups brown sugar
Water to thin Apple Butter if it gets too thick
2 tablespoons Vanilla Extract

Directions:

1. Quarter or half apples and cook down in a pot with about a ½ cup water (just enough so they don't burn, but not adding too much liquid) until soft, but not mush.

2. Run through food mill (either a Foley mill or oa steel cone and pestle) to separate out the apple seeds, core and skin.

a. If you don't have a food mill, you can replace steps 1 and 2 by increasing the number of apples, and peeling, coring, and quartering them. Add approximately 1 cup of water when adding to the slow cooker.

b. Be sure to blend the mixture until smooth in step 5.

3. Add apples along with Cinnamon Imperials, brown sugar, and any necessary water to the slow cooker.

4. Cook on low uncovered or with lid slightly ajar for 24-36 hours, stirring every few hours. You can also cook on high when you can stir more frequently (every 15 to 30 minutes) to reduce cooking time.

5. When apple butter has thickened quite a bit and has turned a rich, dark brown color, add vanilla. If necessary, use immersion blender to blend until smooth.

6. Cook another 1-2 hours on low.

7. Store in the refrigerator or freezer. You'll have enough to share with friends and family or to freeze in small freezer-safe containers to serve year-round.

Pumpkin Pie Chai Latte

Submitted by Anna at Mast Store Home Office

“This drink is like a cozy hug on a fall morning. I love the spices, the smell, and the warm mug in my hands. Add in falling golden, red, and green leaves plus cold air and you’ve got a recipe for comfort!” – Anna

Ingredients:

(For Pumpkin Sauce)
½ cup canned pumpkin
2½ teaspoons pumpkin spice (I used Spicewalla from the Mast Store)
½ cup canned coconut milk (any full-fat milk will do)
¼ cup maple syrup
2 tablespoons granulated cane sugar
2 teaspoons bourbon vanilla extract
Dash of salt

Optional: A few drops of orange extract

(For Latte)
1/3 cup boiling water
1 sacket of chai tea
1-2 tablespoons Pumpkin Sauce
8 ounces steamed oat milk or milk of choice

Directions:

1. Start by making the pumpkin sauce. In a sauce pan, cook pumpkin and pumpkin pie spice on low for about a minute. Stir frequently.

2. Add coconut milk to sauce pan. Stir until evenly mixed. Then, add in maple syrup and sugar. Stir until dissolved.

3. Add in remaining ingredients and remove from heat. Once cool, you can store the sauce in an 8 oz mason jar and refrigerate.

4. For the latte, start by adding boiling water and chai tea in a mug. Let steep for 4 min.

5. Stir in pumpkin sauce. Add as much as your heart desires.

6. Steam milk and add to mug. To steam milk without a machine, pour milk inot a jar and cover. Shake until the milk has doubled in volume (about 30-60 seconds). Microwave uncovered for 30 seconds. Enjoy!

Ginger Bars

Submitted by Lilly at Mast Store Asheville

“With the taste of gingerbread and the texture of brownies, ginger bars are always a fan favorite when I bring them to any gathering.” – Lilly

Ingredients:

3/4 cup granulated sugar 
3/4 cup light brown sugar 
1/3 cup molasses 
2 sticks salted butter, melted 
1 egg 
1 teaspoon baking soda 
2 teaspoons cinnamon 
2 teaspoons ginger 
1/4 teaspoon freshly grated or pre-ground nutmeg 
1 teaspoon kosher salt 
3 cups all-purpose flour

Directions:

1. Preheat the oven to 350ºF.

2. Place the sugar, brown sugar, and molasses in a large bowl. Pour the melted butter over the top and whisk to combine. Add the egg and whisk again.

3. Add the baking soda, cinnamon, ginger, nutmeg, and salt, and whisk to incorporate.

4. Add the flour and use a spatula to stir ingredients together. The batter will feel more like a thick dough and it will require some elbow grease to incorporate. This is normal.

5. Press the dough into an ungreased 9×13-inch glass or metal baking dish.

6. Transfer to the oven and bake for 22-24 minutes. The mixture will puff in the oven but will collapse upon cooling.

7. Remove the pan from the oven and transfer to a cooling rack. Let cool for roughly 1 hour before cutting.

Dill Pickle Pinwheels

Submitted by Joe at the Mast Store Annex

“This is an easy-to-make, bite-sized appetizer, and who doesn't love Dill Pickles?” – Joe

Ingredients:

1 8-ounce can refrigerated crescent dough sheet or crescent rolls 
1/2 cup chive & onion cream cheese spread, softened
1/4 cup chopped dill pickles, drained and patted dry 
1/4 cup finely chopped cooked ham (Omit the cooked ham and double the pickles if desired!) 
Dash of seasoning salt

Directions:

1. Pre-heat oven at 375°F.

2. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

3. Spread cream cheese over each rectangle to edges. Sprinkle each with pickles and ham (if using), then add a dash of seasoning salt. Press lightly into cream cheese layer.

4. Starting with long side, roll up each rectangle, and press seam to seal. With serrated knife, cut each roll into 16 slices. Place slices, cut side down on large ungreased cookie sheet.

5. Bake 13-16 minutes or until golden brown. Immediately move from cookie sheet to serving platter.

Mom’s Homemade Grape Juice

Submitted by Sue at Mast Store Home Office

“My mom’s original instructions included only ingredients and time, so I’ve done my best to write out each step of this family recipe. It makes a delicious beverage everyone can enjoy any time of day!” – Sue

Ingredients:

1 cup sugar 
1 cup Concord grapes 
Water
(ingredients per 1/2 gallon jar)

Directions:

1. Place cleaned grapes in a half gallon jar.

2. Pour sugar in jar.

3. Fill jar with water until it reaches the top, leaving around an inch of head space.

4. Make sure rim of jar is clean. Place lid and ring on jar and tighten.

5. Shake jar to mix and place in pressure cooker or hot water bath canner.

6. Pressure cook jar for 5 minutes after you reach 5 pounds pressure. Or, alternatively, process in a hot water bath for 1 hour for half-gallon jars.

We hope you’ll try and enjoy a few – if not all – of these Mast Store fall-favorite recipes! You can find many of the ingredients, including candy, spices, and sauces, available at your local Mast General Store and Mast Store Online as well as a delicious seasonal selection of ready-to-serve Mast Store Provisioners goodies like Apple and Pumpkin Butter, Maple Syrup, and Spiced Apple Cider.

Now, tidy up the kitchen, break out your sweatshirts, boots, and wide-brimmed hats, throw on some mellow, hand-picked tunes from Mast Store’s Spotify “Feeling Like Fall” playlist, and get outside to enjoy the cool air and these homemade fall treats!