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Fall Recipes
SWEET POTATO SWIRL BREAD
2 cups all-purpose flour
1 teaspoon baking soda
1 stick butter or 1/2 cup or 8 tablespoons, melted
1/2 cup brown sugar
1/2 cup sour cream
2 eggs
1 cup cooked, mashed sweet potatoes
1 teaspoon vanilla extract
Whisk together flour and baking soda in a bowl and set aside. Combine melted butter, brown sugar, sour cream, eggs, mashed sweet
potatoes and vanilla extract in a large bowl mixing with a spoon. Add flour mixture to sweet potato mixture and stir with spoon to
combine. Spray a 9 x 5 bread pan with cooking spray and add mixture to pan. Add swirl below.
Swirl for Batter:
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 cup chopped nuts, pecans or walnuts (optional)
Whisk ingredients together and spread over sweet potato mixture in pan. Take a knife and swirl mixture into the batter.
Bake in preheated 350 degree oven 55 to 60 minutes checking until done as ovens vary. Remove from oven and let cool. Can drizzle on glaze below.
Glaze for Cooked Banana Bread
3/4 cup powdered sugar
3 tablespoons milk, more or less
1/2 teaspoon vanilla extract
Whisk together and drizzle over cooled banana bread.
Makes 1 loaf.
Note: I use a fresh sweet potato in this recipe but you could use canned
PUMPKIN BISQUE
1 1/2 tbsp. unsalted butter
1 sm. onion, chopped
1 c. pumpkin puree or canned pumpkin
1 1/4 c. chicken broth
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. heavy cream
Salt and freshly ground pepper
In medium saucepan saute onion in butter until translucent, not brown. Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg.
Bring to a boil, reduce heat and simmer for 5 minutes. Reduce heat to low and add cream. Gently heat bisque until hot.
Season to taste with salt and pepper.
PUMPKIN BREAD
1 1/2 cups flour
1 cup sugar
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon clove
** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here
2 eggs, beaten
1 cup pumpkin puree
1/2 cup vegetable oil (do not use olive or peanut oil)
1/2 teaspoon vanilla
1/3 to 1/2 cup roasted and salted pumpkin seeds(OPTIONAL)
Preheat oven to 350 degrees.
In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together.
In a smaller bowl mix together the 2 beaten eggs, the oil, pumpkin puree, and the vanilla. Once the liquid ingredients are mixed well
pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture.
Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 50 - 60 minutes, until a
toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.
PUMPKIN LATTE
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
PUMPKIN DIP
15 oz can pumpkin
2 cups powdered sugar
8 oz cream cheese
1tsp cinnamon
1/2 tsp ginger
Cream cheese with the mixer and add the ingredients blending until completely mixed together. Make ahead of time because flavor improves.
Use Apple slices, gingersnaps and or graham crackers for dipping or a combination. I like Honeycrisp apples sliced thin and then let them soak for a few minutes
in a saltwater solution, rinse and put them in a Ziploc bag and they stay fresh for a couple days.
YOGURT CHEESECAKE
Here is the actual recipe as I found it: (below is the recipe as I made it with my own alterations)
Ingredients
1 1/2 cups ground cookie crumbs
1 cup sugar, divided
1/4 c butter, melted
4 large eggs
1 tsp. vanilla extract
2 Tbsp. flour
3 cups Oikos® Greek 0% plain or vanilla
Directions
Pre-heat oven to 350 degrees F.
1. Combine the ground cookies, 1/4 cup sugar and the melted butter in a small bowl. Press into the bottom of a lightly greased 9” spring form pan.
2. Beat together the eggs and the remaining 1 c sugar. Add the vanilla and flour and mix to blend thoroughly. Gently whisk in the yogurt. Pour batter into the prepared pan, and bake 45-50 minutes or until barely set in center. Turn oven off and cool cake in oven.
3. Bring cake to room temperature, then refrigerate at least 4 hours or overnight. Serve cake with berries.
My version:
Crust:
1 1/2C Great Grains cereal (I used the almond-cranberry great grains)
2 T sugar
3 T melted butter
Filling:
4 large eggs
3/4 C sugar
1 1/2 tsp vanilla
1Tbs flour (I use Wondra for this)
1 Tbs cornstarch
3 Cups Greek yogurt - I used Cabots Greek Yogurt (which I found better than Oikos)
1. lightly crust the cereal (it doesn't have to be powdery).. add the sugar (which can be reduced or even eliminated) and the melted butter. Spread on the bottom of a lightly greased spring form pan. (no need to bake off)
2. beat the eggs until they are a pale yellow and fluffy adding 3/4C sugar, 1/4C at a time. Add vanilla, flour and cornstarch. With mixer on low, mix in the yogurt. Pour batter into spring form pan
3 Bake at 350 for 45 minutes... the center of the cake should jiggle a bit. Turn off the oven and open the door briefly... close the oven door for about 15 minutes, then leave the door ajar for another 30 minutes to gradually cool the cheesecake. Let it rest for a bit on the counter and then pop it in the refrigerator. Because of the cornstarch in the mix, it shouldn't crack the way most cheesecakes do.
You can get creative with all of this by adding zested lemon or orange to the batter... I tend to sprinkle some lemon zest on top of the cake after it comes out of the over if I'm going to cover it with fruit.
I've make this cake several times and particularly enjoyed it with a dollop of blackberry jam.
When you need to bring something to a holiday party!
Spinach Balls
1/2 cup butter, melted
1 tablespoon Garlic Powder
2/3 cup grated Parmesan cheese
1 box (9 oz) frozen chopped spinach
4 oz (half of 8-oz package) cream cheese, softened
1 tablespoon Worcestershire sauce
1 can Pillsbury™ refrigerated crusty French loaf
Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Spoon 1 teaspoon of the melted butter into each muffin cup. Sprinkle 1/8 teaspoon of the garlic powder and 1 teaspoon of the Parmesan cheese into each muffin cup.
Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. In small bowl, mix spinach, cream cheese, 1 teaspoon of the garlic powder, 1/3 cup of the Parmesan cheese and the Worcestershire sauce until blended. Shape mixture into 12 (1 1/2-inch) balls.
Remove dough from can; cut into 12 equal slices. Press each to form 3-inch round. Place 1 spinach ball in center of each dough round. Carefully wrap dough around ball; pinch edges to seal completely. Place seam side down in muffin cups.
Bake 17 to 25 minutes or until golden brown. Cool in pan 2 minutes. Loosen with tip of knife. Remove from pan; place on serving platter. Brush each roll with remaining melted butter; sprinkle with remaining garlic powder and Parmesan cheese. Serve warm.
Corn Casserole
1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping T. all purpose flour
2 T. sugar
1/4 C. diced green pepper or I used 2TBS of chopped jalapeno for a little punch)
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp each salt and pepper
Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.
Sour Cream Coconut Cake
Cake
1 (18.25 ounce) box classic white cake mix with pudding in the mix
4 tablespoons butter, melted
3 eggs
1 cup sour cream
1 cup milk
1 teaspoon coconut extract
1 cup sweetened flaky coconut
Mix together all ingredients except coconut with mixer. Fold in coconut with spoon. Spray a 9 x 13 baking pan with cooking spray. Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.
Frosting
3 cups powdered sugar
1 (8 ounce) cream cheese, softened
1 teaspoon coconut extract
2 to 3 tablespoons milk
1 cup sweetened flaky coconut
Mix all ingredients except coconut with mixer. Spread over cooled cake. Sprinkle on coconut.
Asparagus with Curry Dip
2 cups mayonnaise
1 tablespoon curry powder
1 tsp grain mustard
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
2 teaspoons grated onion
1 teaspoon celery seeds
1 teaspoon hot sauce
1 garlic clove, pressed
Salt to taste
3 to 4 lb. steamed fresh asparagus
Stir together mayonnaise, curry powder, mustard, ketchup, horseradish, Worcestershire sauce, onion, celery seeds, hot sauce, garlic,
and salt to taste. Serve with steamed fresh asparagus. Use a red pepper for a container for the dip surrounded by the green asparagus.
Spicy Bean Salsa
1 can (15 oz) white beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) whole kernel corn, drained
2 medium tomatoes, chopped
1 red or green pepper, chopped
1 red onion, chopped
2-4 jalapeño peppers, diced (to taste)
8 oz. Italian-style salad dressing
1/2 teaspoon garlic salt
salt & pepper, to taste
Combine beans, corn, onion, tomatoes and peppers in a large bowl. Add the dressing and mix well.
Sprinkle in garlic salt, salt and pepper. Taste and adjust accordingly.
Cover and refrigerate for at least 2 hours or overnight. Flavors will blend and develop the longer it sits.
Serve with chips
Chickpea Tomato Salad
1 can chickpeas, drained and rinsed
1 1/2 cup tomato, seeded and diced
1/2 -3/4 cup feta, cubed
1/4-1/2 cup red onion, diced
1 tablespoon finely chopped mint
1 tablespoon finely chopped basil
1 1/2 tablespoon lemon juice
extra virgin olive oil, to taste
sea salt and freshly ground pepper, to taste
Combine the onions and tomatoes in a bowl, drizzle with lemon juice and olive oil. Then add salt and pepper.
Add chickpeas, feta and very finely chopped or diced herbs.
Mix well, adjust seasoning and place in refrigerator for at least 20 minutes. Salad will marinate and flavors will continue to develop.
ChocoChip Oatmeal Cookies
1 cup (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each.
Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Yield: 20 to 100 cookies, depending on size.
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