Iced Pumpkin Cookies

Iced Pumpkin Cookies

Ingredients
Makes 3 Dozen Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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Chocolate Cream Pie

Chocolate Cream Pie

Ingredients
Serves 4-5

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Directions

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

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Easy Gravy

Easy Gravy

Ingredients
Makes 2 1/2 Cups

1 tablespoon margarine
1/4 cup all-purpose flour
3 cups vegetable broth
2 tablespoons miso paste
2 tablespoons warm water
2 teaspoons soy sauce
1/4 teaspoon onion powder

Directions

In a small bowl combine miso and warm water; stir until miso has dissolved.
In a 2 quart saucepan, melt margarine over medium heat. Stir in flour until dissolved. Add vegetable broth, miso mixture, soy sauce and onion powder. Cook, stirring, over medium heat, until thickened.

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Cranberry Sauce

Cranberry Sauce

Ingredients
Serves 8-10

12 ounces cranberries
1 cup white sugar
1 cup orange juice

Directions

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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Fall Vegetables in Cheddar Crust

Fall Vegetables in Cheddar Crust

Ingredients
Serves 6-7

2 leeks, white and light green parts only, coarsely chopped and rinsed
1 pound small broccoli florets, or Brussels sprouts, trimmed and cut in half
2 small or 1 large fennel bulb, cored and thinly sliced lengthwise
1/2 cup thinly sliced red onion
1 head garlic
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/3 cup black olive tapenade
1/2 cup crumbled goat cheese

CRUST
1 1/4 cups white whole-wheat flour, (see Ingredient Note)
1 cup shredded reduced-fat Cheddar cheese
1/2 cup cornmeal
4 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons canola or extra-virgin olive oil
3 tablespoons ice water

Directions

Preheat oven to 400°F.
To prepare filling: Spread leeks, broccoli (or Brussels sprouts), fennel and onion in a single layer on a large rimmed baking sheet along with the unpeeled head of garlic. Season the vegetables with rosemary, salt and pepper. Drizzle oil over the vegetables and garlic and toss to coat.
Bake, stirring occasionally, until the vegetables are tender when pierced with a knife and the garlic is soft, 35 to 45 minutes. Remove from the oven, set aside the garlic, and toss the vegetables with vinegar. Let cool.
To prepare crust: Coat an 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan with cooking spray.
Place flour, Cheddar and cornmeal in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. Refrigerate until ready to bake.
When the vegetables are done, reduce oven temperature to 350°. Bake the crust until set but not browned, about 15 minutes.
Place the tart pan on a baking sheet. Spread tapenade over the bottom of the crust. Top with the roasted vegetables. Cut off the top of the garlic and squeeze out the cloves onto the vegetables. Sprinkle with goat cheese.
Bake the tart until the edges of the crust are golden brown, about 25 minutes. Let cool for 10 minutes before removing the pan sides and cutting into squares.

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Mashed Potatoes

Mashed Potatoes

Ingredients
Serves 10-12

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
Cover, and bake for 50 minutes in the preheated oven.

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Honey-Roasted Squash

Honey-Roasted Squash

Ingredients
Serves 10-11

5 pounds mixed winter squash
1 piece (2 inches) ginger , peeled
1/4 cup honey
2 tablespoons unsalted butter , melted
1/2 teaspoon kosher salt

Directions
Preheat oven to 450°, and position rack in middle of oven. Line a jelly-roll pan with foil. Cut each squash in half and scoop out seeds and fibrous flesh from inside. Then cut each half in half again and transfer cut side up to the prepared pan.

Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.

Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until golden brown and fork-tender. (Add a few tablespoons of water to pan as squash roasts if it seems to be burning.)

Place squash on a serving dish and drizzle evenly with pan juices.

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Pumpkin Soufflé

Pumpkin Soufflé

Ingredients
Serves 6

1 cup whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup granulated sugar
5 eggs, separated
1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar
2 tablespoons canned pumpkin
1 teaspoon pumpkin pie spice
Powdered sugar

Directions

For soufflé base, in small saucepan heat milk over medium heat. In medium saucepan, melt 1/4 cup butter over medium heat. Stir flour into melted butter; mix well to combine. Reduce heat to low; stir frequently. When milk simmers, add the 1/2 cup granulated sugar, stirring 2 minutes to dissolve. Add milk mixture to butter mixture; whisk to combine, cooking over medium heat until ball forms and mixture releases from sides of pan.

Immediately place mixture in bowl of stand mixer fitted with paddle (or place in a large mixing bowl and use a hand mixer); beat on medium-low speed for 10 minutes.
Add egg yolks to soufflé base, one at a time, beating until each yolk is incorporated before adding the next. Set aside; allow to cool (or cover and chill up to 3 days).
Generously butter six 10-ounce soufflé dishes or custard cups with the 1 tablespoon softened butter, covering entire surface including rim. Coat buttered dishes with 2 tablespoons granulated sugar, rotating dishes to coat them evenly. Tap out any excess sugar; set aside.
Stir pumpkin and pumpkin pie spice into soufflé base; mix well to combine.

Preheat oven to 350°F. Beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight). Gently fold half the egg whites into soufflé base. Fold in remaining egg whites. Gently pour batter into prepared soufflé dishes. Be careful not to drip batter on rims, or soufflés may not rise evenly.
Bake in center of preheated oven 35 minutes or until lightly browned and set on top. Remove from oven, place on small serving plate and dust with powdered sugar. Serves immediately.

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Creamy Pumpkin Soup

Creamy Pumpkin Soup

Ingredients
Serves 10

2 tablespoons butter or margarine
1 large onion, chopped (about 2 cups)
1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
5 cups broth
1 large baking potato, peeled and chopped (about 2 cups)
1 1/4 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pumpkin
1/4 cup chopped fresh cilantro
2 cups milk
3 tablespoons fresh lime juice

Directions

Melt butter in a Dutch oven over medium heat. Add onion, jalapeño pepper, and garlic; sauté 15 minutes. Add broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).
Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
Return to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.

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Tofu Turkey

Tofu Turkey

Ingredients
Serves 10

5 (16 ounce) packages extra firm tofu
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary

Directions

Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

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Vegetarian Stuffing

Vegetarian Stuffing

Ingredients

10 cups 1/2 inch bread cubes
2 Tbsp olive oil
3 cloves garlic, minded
1 cup onion, finely chopped
1 1/2 cups celery, finely chopped
1 cup fresh crimini mushrooms, roughly chopped
1/2 cup fresh parsley, chopped
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 tablespoon fresh rosemary, finely chopped
1/2 tsp salt
1/2 tsp black pepper
2 – 3 cups vegetable stock
1-2 eggs, beaten

Directions

Preheat oven to 325 degrees.
Toast 1/2 inch bread cubes on a large baking sheet in the oven until golden brown, about 10-15 minutes. Turn them once during the baking, to ensure even toasting. Remove from oven, place in a large bowl and allow to cool. They will continue to dry out as they cool.
Turn oven up to 350 degrees.
Heat the olive oil in a large skillet over medium heat. Cook the onions, garlic, and celery until the onions begin to become translucent. Add the mushrooms to the skillet and cook until the mushrooms begin to release their juices.
In a large bowl, add the bread cube and vegetable mixture. Toss to incorporate.
Add parsley, sage, thyme, rosemary, salt, and pepper. Stir well.
Add 2 cups vegetable stock, tossing until absorbed. Add more stock if needed, you want the stuffing to be moistened, so it will begin to clump a bit. But you don’t want it wet.
If you like your stuffing to be sticky and bound together, stir in the beaten eggs. Stir until well incorporated. If you like a looser stuffing, leave out the eggs. This step is a matter of personal preference.
Spoon into a greased 13×9 inch baking dish. Cover with greased parchment and then foil. Bake at 350° for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.

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Caramel Apple Pie

Caramel Apple Pie 

Ingredients
Serves 6

pre-made pie pastry for a 9 inch double crust deep dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramels, halved
2 tablespoons milk

Directions

Preheat oven to 375 degrees F (190 degrees C).
To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

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