Fall Recipes

When summer fades into fall, it is always hard to say goodbye to the season of long days, refreshing cocktails, and time spent outdoors barbecuing with friends. However, the end of summer also means the beginning of our favorite time of the year—at least when it comes to food. The fall bounty brings apples, a variety of squash, and several other fruits and veggies that are delicious on their own or when incorporated into dishes.

Fall is also the perfect time to enjoy comfort food and warm beverages. At Bennett’s Kitchen in Roseville, we think that our favorite fall foods feel cozier than wool socks and warmer than a hug—particularly when they come from cherished family recipes! As the temperatures continue to drop, we wanted to share a couple of our favorite fall family recipes to warm your body and soul:

Turkey Chili

Susan Bennett, co-owner of Bennett’s Kitchen Bar Market, was eager to share her dad’s recipe for turkey chili. “I think of him every time I make it,” says Susan. This classic chili recipe is sure to keep you warm, even on the coldest night. Follow the recipe exactly as written:

Makes 8 servings
  • 2 lbs. ground turkey
  • 1 medium-size onion, chopped
  • 6 sections garlic
  • 2 Tbsp. comino (cumin) seed
  • 1 can (6 oz.) tomato paste
  • 2 tsp. salt
  • 1 Tbsp. chili powder
  • 2 Tbsp. flour
  • 2 Tbsp. sugar
  • 1/4 tsp. cayenne pepper (optional)
  • 1 can (12 oz.) kidney beans (optional)

Combine meat, onion, garlic, comino seed and salt in skillet. Cook until tender. Blend sugar, flour and chili powder; add to meat mixture. Cook for 5 minutes over low heat. Add tomato paste. Heat. Mixture will be thick. Before serving, add water to desired consistency. Bring to boiling point and serve, garnishing with your favorite toppings, such as cheese, avocado, jalapeño, or sour cream.

Coffee Cake

The recipe for this scrumptious coffee cake comes from Brian Bennett’s mom:

  • Batter
  • ½ c. shortening
  • ¾ c. sugar
  • 1 tsp. vanilla
  • 3 eggs
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 ¼ c. sour cream
  • Crumble
  • 6 T. butter
  • 1 c. brown sugar
  • 2 tsp. cinnamon
  • 1 c. chopped nuts (optional)

Preheat oven to 350 degrees Fahrenheit. Cream together shortening, sugar, and vanilla. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, and baking soda. Add to creamed mixture, alternating with sour cream. Beat well in between each addition.

In a small mixing bowl, whisk together butter, brown sugar, and cinnamon. If adding nuts, you may do so now into the crumble. Set aside.

Grease a loaf pan and line bottom with parchment paper with paper edges hanging over the ends to make it easy to lift out. Spread half of batter into prepared pan, sprinkle half of crumble over batter. Cover crumble with the rest of batter, and sprinkle on remaining crumble to the top.

Bake for about 55 minutes, or until toothpick is inserted and comes out clean with a hint of moisture. Let rest in the pan for 10 minutes to set.

What are you planning to cook or bake this season? No matter what’s on your menu, be sure to stop by the specialty market at Bennett’s for some grab-and-go items to complete your meal. From freshly baked breads to prepared dishes that are all ready for you to take home and enjoy, we offer something delicious for every fall feast. Visit to learn more about what we offer!

Share this post

Share on facebook
Share on google
Share on twitter
Share on email