The smell of Thanksgiving and Christmas is beginning to fill the house.

The season of holidays begins with smells of delicious pumpkin pie and other magnificent dessert that allude the senses.

This year, The Prax has decided to share some of the staff’s favorite Fall inspired recipes that are sure to put you in the mood for sweater weather.

The Prax is excited to share with all of our readers a delicious banana bread, pumpkin pie, and apple strudel recipes that will make sure to make anyone’s Thanksgiving tables complete.

The Prax is here to help with some of the best, easy-to-bake at home recipes.

Perfect Hershey’s Pumpkin Pie Dessert

Ingredients

• 1 (6 oz) packaged chocolate flavored crumb crust
• 1 egg yolk, slightly beaten
• 1 egg, slightly beaten
• 1 can(15 oz.) pumpkin
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 2 teaspoons pumpkin pie spice
• 3/4 cup HERSHEY’S Kitchens Milk Chocolate Chips. Divided
• Whipped cream
• Additional HERSHEY’S Kitchens Milk Chocolate Chips for garnish

Directions

1. Heat oven to 350° F. Brush bottom and side of crust with egg yolk to seal crust. Place crust on baking sheet; bake 5 minutes.
2. Blend remaining whole egg, pumpkin, sweetened condensed milk and pumpkin pie spice in large bowl. Stir in 1/2 cup milk chocolate chips; pour into crust.
3. Place remaining 1/4 cup chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle melted chocolate over pie in decorative pattern.
4. Bake on baking sheet 50 to 55 minutes or until wooden pick inserted into center of pie comes out clean. Cool 1 hour. Serve topped with whipped cream; garnish with additional milk chocolate chips, if desired. Cover; refrigerate leftover pie. Makes 8 servings.

https://www.hersheys.com/kitchens/en_us/recipes/not-your-grandmas-pumpkin-pie.html?gclid=CKm6nYz7qd4CFWujxQId4soNNQ&gclsrc=ds

Delicious Banana Nut Bread

Ingredients

• ¹⁄₂ cup butter, softened
• 1 cup granulated sugar
• 2 eggs, beaten
• 3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
• 1 ¹⁄₂ cups all-purpose flour
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon vanilla (optional)

Directions

1. Remove odd pots and pans from oven.
2. Preheat oven to 350º / 180º.
3. Cream together butter and sugar.
4. Add eggs and crushed bananas.
5. Combine well.
6. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
7. Mix just until combined. Do not overmix.
8. Pour into greased and floured loaf pan.
9. Bake at 350º / 180º for 55 minutes.
10. Keeps well, refrigerated.

https://www.geniuskitchen.com/recipe/best-banana-bread-2886?ic1=suggestedAsset%7Cbanana

Apple Strudel Puff Pastry

Ingredients

• 1 egg
• 1 tablespoon water
• 2 tablespoons granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 large Granny Smith apple, peeled, cored and thinly sliced (keep Granny Smiths on hand- they are great for both baking and eating)
• 2 tablespoons raisins
• 1/2 of a 17.3-ounce package {product} (1 sheet), thawed
• 1 tablespoon {product} (optional)

Directions

1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
2. Sprinkle the remaining flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet (this will help keep it from unrolling during baking).  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut 4 deep slits in the top of the pastry.
3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.
4. For some nutty crunch,1/4 cup sliced almonds may be added with the apples and raisins.
5. For best results, make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
6. For a Vanilla Sauce to serve with the strudel,stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.
7. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.

https://www.puffpastry.com/recipe/apple-strudel/