Fall is finally here, and what does that mean? Fall fruits are now in-season. Things like apples, cranberries, figs, grapes, pears, persimmons, pomegranates, pumpkins and quince are ripe and ready through late November. Looking for some recipes that utilize these items? How does Apple Butter and Pumpkin Pancakes sound? Check out a recipes for each, below!

Apple Butter
Yield: about 1 quart
Ingredients

16 apples – peeled, cored and sliced
½ cup apple cider vinegar
3 cups white sugar
1 cup brown sugar

2 tablespoons ground cinnamon
1 teaspoon ground clove

Directions
1. Apples and vinegar in a heavy bottom pot, slow cook for 4-5 hours, stirring occasionally
2. Add remaining ingredients and blend in food processor till smooth
3. Return to pot and cook an additional 2-3 hours until thick and heavy spiced
4. Cool

Pumpkin Pancakes
Yield: about 120 pancakes (50 servings)
Ingredients

22 cups flour
1 ½ cup brown sugar
½ cup white sugar
½ cup baking powder
¼ cup baking soda
1 tablespoon salt
10 cups pumpkin solid puree
½ cup pumpkin pie spice
10 eggs
1 gallon milk
½ cup vegetable oil

Directions
1. Wisk together all dry ingredients
2. In a separate bowl (mixer bowl) combine pumpkin solid, eggs, milk and oil
3. With mixer running, slowly add dry ingredients until completely combined (do not over mix)
4. Let batter rest for 20-30 minutes before using like regular pancake batter