When you have to get out the sweaters and fleece jackets, it’s time for fall food favorites.

Autumnal recipes — from crumb-topped pies to hearty chili — are what we are looking for, dear readers. Share your favorite fall recipe with us here at the Recipe Exchange. We have several weeks of fall ahead, and Thanksgiving is not too far away. It’s the perfect time for those cozy dishes.

Email: jsheehan@mcall.com; put “Recipe Exchange” in the subject line and include your name, hometown and any relevant family history or fun facts about the recipe.

Here’s the final installment of blue-ribbon-winning recipes from the 2022 Allentown Fair.

Bechdolt’s Orchard Peach Dessert

Winner: Peaches and cream parfait, Sharon Kurtz of Emmaus

2 (0.35 ounce) packs whipped cream stabilizer

9 cups finely sliced fresh peaches

Creamy layer: With an electric mixer, beat whipping cream on medium-high speed for two minutes or until stiff peaks form when beater is slowly raised. Set whipped cream aside. In a large mixing bowl, blend butter, cream cheese, confectioners sugar and vanilla. Mix on medium-high speed for two minutes or until well blended and smooth. Add whipped cream to cream cheese mixture and mix on medium-high speed for one minute or until light and fluffy. Add whipped cream stabilizer and mix for an additional 1 minute or until well mixed.

Peach layer: Place peaches and granulated sugar in a large mixing bowl and mix until well blended. Dissolve Fruit Fresh in water and add to peaches; mix until well blended. Place peaches in refrigerator until chilled.

To assemble: Wash and dry 16 eight-ounce mason jars and lids. Place 1 tablespoon graham cracker crumbs in the bottom of a jar. Place 3 tablespoons cream filling on top of graham cracker crumbs. Place 3 tablespoons peach filling on top of the cream filling. Place 1 tablespoon graham cracker crumbs on top of peach filling. Place 3 tablespoons cream filling on top of graham cracker crumbs and then 3 tablespoons of peach filling. Secure lid on jar. Repeat with the remaining jars.

Pampered Chef Best Bread Pudding

Winner: Momma Lilly’s coconut bread pudding, Debra Lilly of Bethlehem

10 cups of a combination of brioche and Hawaiian bread cut into 1-inch pieces

1 cup coconut sweetened condensed milk

Let bread sit out a few hours or toast until dry.

Melt butter in a skillet then add brown sugar, pineapple juice and lemon juice. Bring to a boil and reduce until slightly thickened. Add bananas that have been sliced (1/2 inch thick). Cook gently about 2 minutes. Cool about 5 minutes then add the bottom of a large buttered casserole dish.

Beat four eggs until fluffy; add half and half. Whisk until well incorporated. Add coconut-sweetened condensed milk; mix to add coconut cream. Once all mix add three teaspoons of vanilla extract. Put bread on top of bananas. Press slightly into dish. Add custard mixture, Press to be sure all bread gets some custard. Cover with plastic wrap and refrigerate at least four hours. Remove from fridge, cover with foil. Bake in preheated 350-degree oven for 30 minutes. Remove foil and bake another 20 minutes. Remove from oven and top with some toasted coconut.

Chili, Bryan Henderson of Fleetwood

2 cups of Clover Hill Winery 2019 Chambourcin

3 lbs. of beef chip steaks

3 cans of red kidney beans

Spices, measured with your heart (or to taste)

(Editor’s note: Start with a tablespoon of each of the spices and a half teaspoon of salt and pepper. Adjust from there)

Preheat the oven to 425 degrees. Drizzle the veggies with olive oil and roast all the veggies on a baking sheet until blistered and soft. While that is happening, in a large pot on the stove, brown the chip steak and add the seasonings. Then add the wine and let simmer.

Once the veggies are done chop and add to the chip steak, then add the cans of tomatoes.

Drain and rinse the kidney beats and add to the pot.

Let simmer for 30 to 40 minutes.

Judge Susan Bickta samples a bundt cake entry at the 2022 Allentown Fair. (SHARON K. MERKEL/Special to The Morning Call)

King Arthur Flour Bundt Cake

Winner: Chocolate cream cheese delight, Ashley Troxell of Catasauqua

3 cups of King Arthur flour

Preheat the oven to 350 degrees.

Mix flour through syrup together in one bowl. In another bowl, mix cream cheese, egg and sugar together.

Take a bundt pan and grease and flour it. Pour half in half the cake batter. Spoon cream cheese mix on top. Sprinkle chocolate chips. Pour the rest of the cake batter on top.

Bake for 50 minutes and let cool in pan for 10 minutes.