A Villanovan Fall Cookbook

Julia Stanisci, Staff Writer

Happy comfort food season, Villanova! With the temperature dropping, it’s time to start eating cozy foods that make us feel at home. Whether you have your own kitchen or have to hijack a friend’s, be sure to try cheffing up some of our best meals and treats to enjoy this fall. 

Pumpkin Pancakes: A breakfast classic with an ~autumn~ twist. How can you not try these? (12 pancakes)


2 cups flour

3 tsp baking powder

1 tsp salt

1 ½  tsp cinnamon

½ tsp ground ginger

½  tsp ground nutmeg

¼  cup brown sugar

¼  cup sugar

1 tsp vanilla extract

1 cup pumpkin puree

2 eggs

4 tbsp butter (melted)

1 ½ cups milk of choice

(if you feel lazy just use boxed pancake mix and add pumpkin puree and spices)

-Heat greased griddle or skillet over medium heat.

-In a large bowl whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg.

-In a separate bowl, whisk together both of sugars, vanilla, pumpkin puree, eggs, butter, and milk.

-Pour wet ingredients into dry ingredients bowl and whisk together.

-Pour ⅓ cup of batter onto skillet, and cook for approx 4 minutes on each side of pancakes. 


Pumpkin Bread: Grandma’s recipe, packed with fall flavor and perfect for breakfast or just a snack (2 loaves)


15 oz can pumpkin puree

1 c canola oil

4 eggs

3 c sugar

3 ⅓  c flour

2 tsp baking soda

1 ½  tsp salt

1 tsp cinnamon

1 tsp nutmeg

-Preheat oven to 350 degrees.

Mix together everything except flour and pumpkin.

-Add in flour and pumpkin and mix until blended. 

-Pour into 2 greased loaf pans.

-Bake for 1 hour and enjoy!

Mashed Potatoes: Delicious any time of the year, but especially in the fall. It would be a crime to only enjoy these on Thanksgiving. Spread the love. (serves 4)


6 russet potatoes (peeled and quartered)

2 tbsp butter

1 c milk

Salt and pepper to taste

-Bring pot of salted water to boil

-Add potatoes and cook for 15 minutes or until tender but still firm and drain

-In saucepan, heat butter and milk over low heat until butter is melted

-Pour mixture into potatoes and blend w/ electric mixer until smooth and creamy

-Season with salt and pepper to taste


Uncle Joe’s Chili: A southwestern twist on turkey chili via my best friend’s dad, perfect for warming up a crisp fall evening. (serves 4)


1 tbsp olive oil

2 carrots, chopped

1 onion, chopped

1 poblano pepper, chopper

½ pound ground turkey

2 tbsp tomato paste

2 15 oz cans black beans, drained and rinsed

1 tbsp chili powder

½ cup corn kernels (1 ear)

½ cup grated cheddar

2 scallions, sliced

Salt and pepper to taste

-Heat oil over medium-high heat

-Add carrots, onion, and poblano pepper and cook, stirring, for 3 min

-Add turkey and cook until no longer pink (3-5 min)

-Add tomato paste and cook, stirring, until it is slightly darkened (~1 min)

-Add beans, chili powder, 3 c water, ½ tsp salt, and ¼ tsp pepper

-Simmer over medium heat until vegetable are tender (~10 min)

-Stir in corn

-Divide among bowls and top with Cheddar and scallions!

Apple Crisp: Absolutely to die for. Thanksgiving dessert simply cannot wait. Warm cinnamon sugar apple slices… a crunchy brown sugar streusel… it’s all over…. (serves 6-8)


5 c sliced and peeled apples (4 or 5 apples)

3 tbsp sugar

1 tsp cinnamon 

¾ c rolled oats

¾ c flour

½ c brown sugar

⅓ c butter, melted

-Preheat oven to 375 degrees.

-In a 9’’ baking dish, toss together apples, sugar, and cinnamon

-In a bowl, mix together oats, flour, and brown sugar

-Add in melted butter and stir until all is moistened

-Sprinkle streusel evenly over baking dish

-Bake for 35-40 minutes or until apples are tender and bubbling

Pro tip: Serve warm with a scoop of vanilla ice cream


Happy fall and happy cooking!