Pumpkin Roll

Pumpkin Roll 
Source: Spencer Robinson’s mother
Time: (per roll) 15 minutes prep, 12 minutes baking, 30 minutes cooling
Serves: (per roll) 8-10
Ingredients
(for 3 pumpkin rolls & filling)
• 9 eggs
• 3 c of sugar
• 2 c of pumpkin (1 small can)
• 3 t Lemon juice
• 2¼ c of flour
• 3 t Baking powder
• 6 t Cinnamon
• 3 t Ginger
• 1½ t Nutmeg
• Dash of cloves
• 1½ t Salt
• Chopped pecans (optional)
• 12 t Butter (aka 4T)
• 3 (8oz.) packages of cream cheese
• 3 c powdered sugar
• 1½ t Vanilla

1. Heat oven to 375ºF. Line jelly roll pan (15½ x 10½ x 1 inch) with waxed paper (you can also use aluminum foil or parchment paper); generously grease waxed paper with shortening. Set aside.
2. Beat eggs until fluffy and thick. Gradually add sugar, stir in pumpkin and lemon juice.
3. In a separate bowl combine the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir with a fork removing any lumps. Fold into wet mixture;
4. Pour one-third (≈2½ c) of the batter into jellyroll pan. Sprinkle nuts on top.
5. Bake for 12 to 15 minutes, until toothpick inserted in center comes out clean. While the pumpkin roll is cooking, generously sprinkle powdered sugar onto a clean tea towel.
6. Take the cake from the oven and loosen the edges. Let it sit for 2-3 minutes. Turn it upside down onto the towel sprinkled with powdered sugar. Then immediately remove wax paper pulling gently. Trim off stiff edges of cake if necessary with a sharp knife.
7. While still hot, carefully roll cake and towel from the narrow end. Then cool on a wire rack for at least 30 minutes. Repeat steps 4-7 for other 2 pumpkin rolls.
8. Make filling by beating the cream cheese and butter until smooth, slowly mix in the powdered sugar, and then add the vanilla. Set aside.
9. Unroll jelly roll and spread one-third of the cream cheese mixture staying about 1 inch from the edges. Roll up (w/o the towel). Trim any uneven edges with a serrated knife.
10. Wrap in waxed paper or saran wrap and cool for at least 30 minutes to an hour in the refrigerator. Also excellent frozen.

Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake 
Source: Kraft Philadelphia® Cream Cheese Classic Recipes Cookbook
Makes: 12 servings
Prep Time: 25 minutes plus refrigerating
Bake Time: 55 minutes

Ingredients
Crust
o 2 cups gingersnap cookie crumbs
o ½ cup finely chopped pecans
o 6 tablespoons butter or margarine, melted

Filling
o3 packages (8 ounces each) cream cheese, softened (you can use neufchatel cheese)
o ¾ cup sugar
o 1 teaspoon vanilla
o 3 eggs
o ¼ cup sugar
o 1 cup canned pumpkin
o 1 teaspoon ground cinnamon
o ½ teaspoon ground nutmeg
o Dash ground cloves

 Directions
Crust
Mix crumbs, pecans and butter in a bowl then press firmly into bottom and 2 inches up the side of a 9-inch springform pan.

Filling
Mix cream cheese, ¾ cups sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, mixing on low speed until blended. reserve 1½ cups batter. Add remaining ¼ cup sugar, pumpkin, and spices to the rest of the batter mixing well. Spoon half of the pumpkin batter over the crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with a knife several times for marble effect.

Baking
Bake at 325F for 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300˚F for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake. Cool on the counter or in oven with door ajar for about 1 hour. Refrigerate 4 hours or overnight.

Butternut Squash with Baby Spinach

1 package (about 20oz) of pre-cut cubed butternut squash, or a medium size butternut squash cut into 1-inch cubes
1 large red onion, peeled and coarsely chopped (about 2 cups)
1 1/2 T Olive Oil with 1-2 T fresh herbs mixed in or 1-2 t dried herbs (I like rosemary and thyme)
salt
pepper
3 to 6 oz baby spinach
1/4 dried cranberries

1.  Preheat oven to 350 degrees.  Chop squash and onion.
2.  Combine squash and onions in a large shallow pan; drizzle with olive oil.  Season to taste with salt and fresh ground pepper.  Toss lightly.
3.  Roast for 55 minutes, until tender and brown.  Add spinach and dried cranberries.  Toss to serve.

Basil Chicken in Coconut Curry Sauce

The flavors of the finished dish are simple and subtle but definitely combine to be very tasty with just a faint hint of heat.  from Mel's Kitchen Cafe

*Serves 4

3 skinless, boneless chicken breast halves
2 teaspoons curry powder (yellow)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice, quinoa, or couscous.

Apple Puff Pancake

Oven Puff Pancake

2 tablespoons margarine or butter

2 large eggs

½ cup flour

½ cup milk

¼ teaspoon salt

1. Heat oven to 400 degrees.  Melt butter in 9-inch pie plate, in oven; brush marginer on side of pie plate.
2. Beat eggs slightly in medium bowl with wire whisk or hand beater.  Beat in remaining ingredients except lemon juice just until mixed (do not overbeat).  Pour into pie plate.
3. Bake 25-30 minutes or until puffy and deep golden brown.  Serve immediately sprinkled with lemon juice and powdered sugar.

Apple Puff Pancake

Prepare the Puffy Pancake batter as above.  Except sprinkle 2 tablespoons of brown sugar and a ¼ teaspoon cinnamon on the melted butter in the pie pan.  Then arrange 1 cup thinly sliced, peeled baking apple.  Pour batter over apple.  Bake 30-35 minutes.  Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.

Velvety Squash Soup

Two types of squash offer a fuller, more rounded flavor, but you could just use one type if you prefer.

1 (3 lb) butternut squash
1 (3lb) acorn squash
2 cups coarsely chopped onion
2 teaspoons canola oil
5 cups chicken stock
2/3 cup apple cider
2 tablespoons molasses
1 teaspoon curry powder
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2/3 cup half and half

1.  Preheat oven to 425 degrees.
2.  Cut each squash in half lengthwise, discard seeds and membranes.  Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.
3.  Combine onion and oil in a bowl tossing to coat.  Spread onion mixture on pan around the squash.  Bake at 425 degrees for 45 minutes or until squash and onion are tender.  Cool slightly.  Scoop out squash pulp from skins; discard skins.
4.  Place onion and squash pulp in a heavy soup pot.  Stir in broth.  Add cider, molasses, curry powder, salt and pepper; bring to a boil over medium-high heat.  Reduce heat; simmer 5 minutes.
5.  Place half of squash mixture in a blender.  Remover center piece of blender lid (to allow steam to escape); secure lid on blender .  Place a clean towel over opening in lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining squash mixture.  Return pureed mixture to pan; stir in half-and-half.  Cook over medium heat 5 minutes or until thoroughly heated.  Garnish with thyme, if desired.

Green Drink

2 cups milk
2 large bananas
4 cups packed fresh spinach
1 T honey or agave

Put all the ingredients in a blender and mix well.

Note:  The super green color of this drink makes it fun to serve at Halloween.  You can call it witch's brew or serve it up in a spooky cup.

Amazing Apple Dumplings

This will be a new MUST at every fall apple party.  The perfectly soft apples wrapped in the most heavenly buttery sweet crust.    Adapted from All of Our Twists who took it from The Pioneer Woman. 


2 whole apples (I use whatever firm apple I have on hand--granny smith, golden delicious, empire, cortland, or ginger golds)
2 cans (8 oz. Cans) crescent rolls,  (Pillsbury seem to taste significantly better then generic for this recipe)
2 sticks real butter (trust me, margarine just isn't the same for this one).
1-½ cup sugar
1 teaspoon vanilla
cinnamon, to taste
1 can (12 oz.) Sprite soda

Preheat oven to 350 degrees and butter a 9x13 glass pan.

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in two rows filling the pan. 

In a large microwave safe bowl, melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour about 10oz of sprite around the edges and down the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.  Let stand about 5-10 minutes before serving. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Carolyn’s Danish Apple Fritters

Time: 30 minutes prep time, 5 minutes frying
Serves 8

Ingredients
· 2 c flour
· ¼ c sugar
· 1 t salt
· 1 t nutmeg
· 3 t baking powder
· ¼ c oil
· 1 egg
· ¾ cup milk
- 4-6 apples, peeled, and diced into small pieces
- frying oil

1. Heat frying oil to 350˚F.
2. Mix together all the ingredients. Stir in apples. Dough will be sticky.
3. Drop teaspoon size pieces of dough into oil when oil is ready. (You will know it’s ready if the oil fizzes with a drop of water).
4. Around the dough the oil will start to form small bubbles after a few minutes, turn over and fry the other size. They should be golden brown.
5. Let cool on paper bags or paper towels (to absorb oil). Serve warm.

Initially  Kevin and I make these fall conference weekend. The girls would together and make them while the guys go to Priesthood session. When they came back we enjoyed the fritters and talked about what they learned.  But lately we make them in conjunction with our fall apple party, usually in mid to late September.

Cheese-Buttermilk Fondue

This is one of our favorite fondue recipes.  The buttermilk adds a great tang and helps the cheese melt beautifully.

INGREDIENTS

·          2 T cornstarch

·          ½ t salt

·          Freshly ground pepper to taste

·          1 1b. swiss cheese, grated

·          2 cups buttermilk

·          1 loaf crusty French bread, cut into bit-size pieces (each with some crust)

Toss grated cheese with cornstarch, salt, and pepper.  Over medium to medium-high heat, heat buttermilk and gradually add cheese.  Stir constantly until mixture boils and become smooth.  Put cheese mixture in fondue pot and serve with bread pieces.  (Kevin and I both really liked this fondue with apples and veggies too).  

Peanut Butter Jammers

I seem to make these every fall during back to school time.  Yummy!

1 (14-ounce) can sweetened condensed milk
1/2 cup peanut butter (better to avoid natural peanut butter for this recipe)
1 cup (2 sticks) butter
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla extract
2 1/2 cups unsifted flour
3 cups rolled oats
1/2 cup jam, any flavor  (we like peach)

1.  Preheat oven to 350.  In medium size bowl, combine sweetened condensed milk and peanut butter; set aside.
2.  With mixer, beat butter in large bowl 30 seconds.  Add brown sugar and baking soda; beat until combined.  Beat in eggs and vanilla.  Stir in flour and oats adding a little at a time.
3.  Press two-thirds (about 3 1/3 cups) of the oat mixture on the bottom of an ungread 15x10 baking pan.  Carefully spread the peanut butter mixture over.  Drop jelly in small dollops (1/4 to 1/2 teaspoon each) evenly over peanut butter.  Dot the top with the remaining oat mixture.
4.  Bake 25 minutes or until top is lightly browned.  Cool.  Cut into bars.  Store covered at room temperature.

Blueberry Banana Spinach Smoothie

The blueberries help hide the spinach color, so even the pickiest eaters love this smoothie.

1-2 ripe bananas
1/4-1/2 cup of blueberries (frozen work great)

1/2 cup yougurt (if using plain add about 1 T honey or agave nectar)

1 1/2 cups of liquid (you can use milk, juice, and/or water and ice-cubes)
1 cup of fresh baby spinach (I usually just put in a big handful but you can adapt to taste)

Put all the ingredients in a blender.  Blend until smooth (ideally until you no longer see little green flecks from the spinach and everything is well incoprated) about 2 minutes.

Bacon, egg, and toast cups

This is our latest favorite breakfast-for-dinner food (okay, let's be honest we've eaten this at least 3 times in the last 2 weeks).  I think it would also be perfect to serve at a brunch--because it's so self-contained and tasty.  I think it would also work well for serving breakfast to a crowd...just double or triple the amounts.  And tomorrow I have an early meeting, but I'm excited to take my little bacon, egg, and toast cup for my on-the-go breakfast.

Ingredients
3 T butter, softened
8 slices whole-wheat sandwich bread
6 slices bacon
6 large eggs
coarse salt and ground pepper

1.  Preheat oven to 375 degrees.  Butter 6-8 muffin cups (I use a standard size dark non-stick cupcake pan, and I can always get 8 egg cups with this recipe).
2.  Cook the bacon in the microwave until almost crisp since it will finish cooking in the oven.  (Alternatively you can cook it in a large skillet on medium heat for about 4 minutes, turning it over once).
3.  While the bacon is cooking, using a rolling pin flatten the bread slices.  Then taking a knife cut the bread into a rough circle removing the crusts.  (You can also use a 4.5 inch cookie cutter).  Cut each round in half.  Press the the 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup.  Use any extra bread from the scraps to patch any gaps.
4.  Tear bacon into rough size pieces and sprinkle half of the bacon into the muffin cups.  Then crack one egg into each.  Sprinkle with the remaining bacon and salt and pepper.  (The original recipe had you lay a whole slice of bacon in each up, with it  hanging over the edges.  This makes for a beautiful presentation.  But we preferred the more consistent bacon-in-each-bite option.  Also by cutting cup the bacon, you can get by with using less bacon which means saving money and calories.)
5.  Bake until eggs whites are just set 20-25 minutes.  Run a knife around cups to loosen toasts.  Serve immediately.

adapted from Everyday Food, September 2010