Recipe Wednesday: Fall Baking

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Shannon Smith was at the Great Harvest Bread Company in Greensboro making great autumn recipes.

For more information about the Great Harvest Bread Company, check out their site at:

Apple Scones from Great Harvest Bread

Mix together in large bowl:
2 Cups All Purpose Flour
¼ Cup White Sugar
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda

Add ¼ Cup Chilled and Cubed Butter and mix with fingers until crumbly.

Mix in:
1 Granny Smith Apple ---Shredded
Knead dough and pat into large circle on lightly floured board
Cut into squares and then into triangles.
Place on lightly greased baking sheet.

Brush tops of cut scones with mixture of:
½ Cup Milk
2 Tablespoons White Sugar
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Ginger

Bake in 375degree oven for 12-15 minutes.
For additional flavor drizzle caramel topping and a few pecans.

Easy Appetizer Spread

1 Loaf of Great Harvest Sunflower Crunch Bread
Cut into triangles and lightly toasted.

Mix together:
12 Ounces of Softened Cream Cheese
¼ Teaspoon Salt
¼ Teaspoon Cracked Black Pepper
Mix until smooth – set aside

Drain 1 8 ounce jar of Sundried Tomatoes and chop finely

Drain 1 8 ounce jar of Pesto

In a small loaf pan or glass pan that has been lined with plastic wrap
Begin the layers

Cream cheese mixture on the bottom
Next the chopped tomatoes
Next the pesto
Fold the plastic wrap over the completed layers and chill overnight;

Before service:

Remove from chilling process—remove the plastic wrap from the top of the mixture and place on a serving platter.
Remove the pan/dish and then the plastic wrap.

Top with a mixture of sesame seeds, sunflower seeds and pumpkin seeds. Decorate with fresh basil.

Serve with the Sunflower Crunch Triangles

Easy Pecan Pie Muffins

2 Cups Pecans Chopped
2 Cups Packed Brown Sugar
1 Cup All Purpose Flour
4 Whole Eggs
1 Cup Melted Butter
1Teaspoon Vanilla

Beat eggs until frothy.
Stir in butter and vanilla

Add dry ingredients with the pecans and mix well.

Using a scoop put into muffin liners.

Bake at 350 degrees for 20 minutes

NOTE: These do not rise. They will remain the same size as you put into the liner.

Savory French Toast from Great Harvest Bread

1 Loaf Golden Wheat Bread (slice 1/2” thick)
Lay on baking sheet for 1 hour prior to service

Mix Together in large bowl:
3 Whole Eggs
1 Cup Half and Half
¼ Teaspoon Salt
¼ Teaspoon Pepper
Pinch of Cayenne (if desired)
1 Teaspoon Fresh Basil (cut into small pieces)
1/2Teaspoon Fresh Rosemary (chopped)

Dip slices of bread into egg mixture and put on griddle to begin the baking process.
After turning over, sprinkle with shredded Parmesan cheese and allow to finish cooking.

Serve with steamed or wilted fresh spinach and top with poached egg.

Tailgate Salad

1 Great Harvest Bread Bowl
Chopped Romaine
Chopped Cherry Tomatoes
Diced Fresh Carrot
Diced Fresh Cucumber
Fresh Mozzarella
Fresh Basil
Italian Dressing

For the Bowl:
Remove the center of the bread bowl and cut the pieces in to squares. Sprinkle with olive oil, kosher salt and cracked black pepper.
Bake in 350 degree oven until lightly brown.
Set aside and allow to cool.

Mix in a bowl the chopped romain (or if you wish a mixture of fresh salad greens)
Add the tomatoes, basil, carrot, cucumber and fresh mozzarella.
Place this in the bread bowl.
Top with the browned bread (that you made from the center of the bread)
Drizzle with Italian Dressing:

These may be made in advance and put into individual plastic bags and taken (in a cooler) to the game. The dressing should be added at the time of service.
Simple and no dishes to wash !