Fall is here and between apple picking and hay rides, weekend trips to the local farm seem to be the activity of choice for couples, friends and families alike. But what to do with all of those leftover harvest fruits and vegetables?

Food Network Chef Claire Robinson has created three fall-themed recipes, and turned those freshly picked apples and pumpkins into a weekend brunch using seasonal ingredients. Creating a delicious harvest brunch for your family and guests is easier than you think! YUM!

Recipe courtesy of Claire Robinson, 2011


1-1/2 cups ice

1 (6 oz.) low fat coffee yogurt

1 teaspoon pumpkin pie spice

1/4 cup NEW all-natural Coffee-mate Natural Bliss Sweet Cream


Combine ice, yogurt, pumpkin pie spice and Natural Bliss in a blender and blend until smooth. Pour into a large glass and enjoy.

Recipe courtesy of Claire Robinson, 2011


2 medium apples, such as Granny Smith, Golden Delicious or McIntosh

1/4 cup water

1 tablespoon pumpkin pie spice mix

1 tablespoon cornstarch mixed with 1 tablespoon cold water

2/3 cup plus 2 tablespoons NEW all-natural Coffee-mate Natural Bliss Caramel

2 sheets puff pastry, thawed

1 cup powdered sugar


Peel, core and chop apples, you should have 2 cups. In a small saucepan over moderate heat combine apples and water. Place a piece of parchment paper over the apples, so they are touching and cook over moderately low heat until apples are soft, about 5 to 7 minutes. Reduce heat to low and stir in spice mix and Natural Bliss and stir until well combined. Over moderately low heat stir in cornstarch mixture and bring just to a boil. Remove from heat and let cool to room temperature. Lay 1 sheet of pastry on board and cut it into 4 equal squares. Place 2 tablespoons of cooled apple mixture in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork. Arrange the pastries on a parchment lined baking sheet. Repeat with the other pastry sheet. Bake until golden brown, about 15 to 20 minutes. Remove the pastries from oven and transfer to a cooling rack. Let cool 15 minutes. In a small bowl, add the powdered sugar and whisk in 2 tablespoons of Natural Bliss to make a thick icing consistency. Drizzle the icing over the pastries. Allow the icing to set for about 30 minutes.

Recipe courtesy of Claire Robinson, 2011


1 (3-pound) butternut squash

Extra-virgin olive oil, for roasting, plus 2 tablespoons

Kosher salt and freshly cracked black pepper

2 shallots, chopped

1 quart low-sodium chicken stock

2 teaspoons curry powder (mild or spicy)

Garnish: NEW all-natural Coffee-mate Natural Bliss Sweet Cream


Preheat the oven to 375 degrees F. Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell. In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes. Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and using a teaspoon pour 5 dots of Natural Bliss into soup. Quickly run a toothpick through the middle of the dots to form hearts in the soup. Serve immediately.

*Recipes and images courtesy of Food Network Chef Claire Robinson.*