Midwest Living September/October 2013 Recipes | Midwest Living
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Midwest Living September/October 2013 Recipes

Try recipes made in cast-iron skillets, a decadent chocolate pumpkin cake, slow-cooker stew and more.
Quick Black Forest Cherry Cake

Quick Black Forest Cherry Cake

This quick twist on the classic German chocolate-cherry cake uses boxed cake mix and cherry preserves. Don't skip the kirsch or brandy; it adds that signature Black Forest flavor.

Quick Black Forest Cherry Cake

Slow-Cooker Brat and Sauerkraut Soup

Potatoes, onion, sauerkraut and brats pack in the German flavor in this homey slow-cooker soup. Try with Whole Wheat Pretzel Rolls; the soft pretzels' chewy, brown exterior comes from being boiled in an alkaline solution—the 1/4 cup baking soda in the water isn't a typo!

Slow-Cooker Brat and Sauerkraut Soup

Whole Wheat Pretzel Rolls 

Roasted Chicken with Sage Pan Sauce

This sage-infused, company-worthy fall recipe takes full advantage of cast iron's versatility. The pan goes from stove top to oven and back to stove top.

Roasted Chicken with Sage Pan Sauce

Sausage and Spinach Skillet Pizza

A hot cast-iron skillet mimics a pizza stone to create a crisp, evenly browned crust. We loaded our pizza with oozy red sauce and stretchy cheese. Fork and knife highly recommended.

Sausage and Spinach Skillet Pizza

Chocolate Pumpkin Cake

This utterly unforgettable autumn cake layers moist chocolate-pumpkin cake, luscious milk chocolate ganache and fluffy pumpkin-spice whipped cream. The recipe comes from Minnesota blogger Amanda Rettke (iambaker.net).

Chocolate Pumpkin Cake recipe

See a short video about how to make this cake

One-Pan Harvest Pasta

This hearty weeknight dinner recipe is perfect for fall, when you're starting to crave cozier foods.

One-Pan Harvest Pasta

Southwest Corn Pudding

Buttery onions, cheddar and green chilies lace our stuffinglike pudding. Inspired by traditional skillet corn bread, this recipe works as a side or as a meatless main served with a salad or garlicky sauteed kale.

Southwest Corn Pudding

Cajun-Rubbed Salmon

Fish made easy! Start with a quick sear—one of cast iron's best tricks—to seal in moisture; finish by baking in the oven. A simple pickle relish tops the spice-rubbed fish with tang.

Cajun-Rubbed Salmon

Quick Black Forest Cherry Cake

This quick twist on the classic German chocolate-cherry cake uses boxed cake mix and cherry preserves. Don't skip the kirsch or brandy; it adds that signature Black Forest flavor.

Quick Black Forest Cherry Cake

Blackberry Clafouti

Cherries usually dot this French country dessert, but we opted for plump blackberries and a wisp of orange liqueur. Baked in a large skillet or a group of minis, the simple, eggy batter yields a texture between cake and custard.

Blackberry Clafouti

Greek Burgers

After searing a burger on cast iron (and tasting the crust that develops), you may never grill burgers outside again. We topped ours with herby veggies and feta cheese.

Greek Burgers

Potato Latkes

Cast iron's heat retention means oil holds a high temperature, so fried foods crisp quickly and evenly. These traditional Jewish potato-onion fritters have tender centers and lacy rims. Top them with sour cream or applesauce.

Potato Latkes

Bacon-Roasted Brussels Sprouts

Frying bacon in the skillet, then tossing sprouts and red onion in the drippings before roasting means you'll only dirty one pan making this elegant side dish.

Bacon-Roasted Brussels Sprouts

Cranberry Orange Upside-Down Cake

Invert this moist cake while it's still warm to reveal a fall kaleidoscope of glistening, tart berries and sweet mandarin oranges.

Cranberry Orange Upside-Down Cake

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