Fall is in the air and the Internet is buzzing with people looking for the next delicious flavors to try as the colder weather approaches. From Gooey Butter Cake to a variety of yummy treats created from apples straight from a Missouri orchard, the Show-Me State has plenty to offer in the way of fall recipes.
Pinterest is the perfect place to discover these recipes, some new and some tried and true. We’ve partnered with a few experts who have shared their favorite fall dishes that were inspired by Missouri. Try your hand at creating these delectable desserts yourself, and don’t forget to share so other fall-loving pinners can try them too.
Missouri Bubbly Beer Pancakes
Ingredients: 2 Cups Baking Mix (like Bisquick), 1 Cup Beer, 2 Eggs
Directions: Mix together and heat on a greased skillet , over a camping stove, or a cast iron skillet, over a campfire!
Gooey Butter Cake
Adapted from Midwest Living
Ingredients for the crust: 1 cup all-purpose flour, 3 tablespoons granulated sugar, ¼ teaspoon salt, 6 tablespoons butter
Directions: Preheat the oven to 350. Grease an 8 x 8 square inch baking pan. Set aside.
In the bowl of a standing mixer, combine the flour, sugar, and salt on low speed. Add the butter and mix until the butter is combined and the mixture resembles coarse sand. Pat the mixture evenly into the bottom of the prepared pan and set aside.
Ingredients for the gooey cake: 12 tablespoons butter (softened), 1 1/4 cups granulated sugar, ½ teaspoon salt, 1/4 cup light-colored corn syrup, 1 egg, 1 teaspoon vanilla extract
1 cup all-purpose flour, 2/3 cup evaporated milk, Powdered sugar for dusting
Directions: In a mixing bowl, beat the butter until creamy. Add the granulated sugar and salt and beat on medium until combined and creamy. Beat in corn syrup, egg, and vanilla just until combined.
Add the flour and evaporated milk alternately to the sugar-butter mixture, beginning and ending with the flour, and beating until just combined after each addition (batter may appear slightly curdled). Pour into the crust-lined baking pan.
Bake for 35 minutes or until the cake is nearly firm when you gently shake it. Let the cake cool in the pan on a wire rack. Sift powdered sugar over cake before serving.
Ooey Gooey Campfire Cones
Ingredients: Waffle cones, mini marshmallows, bits of Hershey chocolate bars or chocolate chips.
Directions: Fill pre-made waffle cones with mini marshmallows and chocolate bars/chocolate chips. Wrap in foil, place near warm campfire, wait about 15 minutes, and carefully unwrap your melting, ooey gooey campfire cone! Easier to eat than s’mores :)
Pear Blackberry Crisp
Ingredients: 3 cups blackberries, 4 cups pears sliced into ¼ inch pieces, 1/3 cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, pinch of salt
For the crumble: 2/3 cup all-purpose flour, 1/3 cup brown sugar, 1/3 cup sugar, ½ cup sliced almonds, ½ cup rolled oats, ½ teaspoon cinnamon, ¼ teaspoon salt, 6 tablespoons butter, cold, cut into small pieces
Directions: Preheat the oven to 350F. In a medium bowl, combine the blackberries, pears, 1/3 cup sugar, cornstarch, zest, and salt and toss gently until evenly coated. Transfer to a 9-inch baking pan.
In the bowl of a standing mixer, combine all the streusel ingredients except the butter. With the mixer running on low, add the butter a little bit at a time, until the mixture comes together but is still quite crumbly.
Sprinkle the streusel mixture over the pears and blackberries. Bake for 30-35 minutes or until the top is crisp and golden and the fruit is bubbling around the edges. Remove from the oven and allow to cool for 10 minutes before serving.
Missouri Beer Brats
Ingredients: 1-2 cans of beer (Budweiser or an IPA), brats, mustard, relish.
Directions: Fill a pot with 1-2 beers and a small amount of water. Begin boiling the water/beer mixture over medium heat, add brats, and boil until they aren’t pink anymore. Grill the brats on a grill or over a campfire, and garnish with mustard and relish. Enjoy!
Ingredients: 1 ½ cups all-purpose flour, 1 tablespoon sugar, ½ teaspoon salt, ¼-1/2 cup ice water
Directions: In a food processor, pulse flour, sugar, and salt to combine. Add the butter and pulse until the mixture starts looking like coarse sand, but still with pieces of butter visible, about 10-12 pulses. Pour the mixture into a bowl.
Sprinkle 2 tablespoons of the ice water over the mixture. Use a spatula to mix the water into the flour mixture until the dough holds together when squeezed, adding more water if needed, one tablespoon at a time. Turn the dough onto a dry work space; gather and gently press together into a ball, then flatten into a rough disk. Cut the dough into 4 equal pieces, shaping each piece about 3-inches wide. Wrap the discs in plastic and refrigerate until firm, about 30 minutes.
Ingredients: 3-4 gala apples, 1/4 cup sugar plus 2 tablespoons for sprinkling, 4 tablespoons apricot preserves
Directions: Heat the oven to 400 degrees. Peel, core, and cut the apples into ¼-inch thick slices and toss them with ¼ cup sugar. Remove the dough from fridge. Working one at a time, roll out disks into circles about 6-inches wide. Arrange the rounds onto the parchment-lined pan. Put 1 tablespoon of apricot preserves in the center of each round, and using a knife, spread almost to the edge of each circle. Arrange about 1/2 cup of apple slices in the center of each round. Fold the dough border up over the apples, pleating the dough to fit snugly around them. Brush the crust lightly with water and sprinkle crusts and apples evenly with the remaining 2 tablespoons of sugar.
Bake tartlets until golden brown, about 15 minutes. Rotate the pan, and bake until crust is deep golden brown and the apples are tender, 15-20 minutes longer. Cool on cookie sheets for 10 minutes, and then transfer to cooling rack. Serve with whipped cream or ice cream if desired.