PUMPKIN CAKE ROLL
MIX TOGETHER:
3 eggs
1/2 tsp. cinnamon
2/3 cup pumpkin
3/4 cup flour
1 cup sugar
1 cup chopped nuts
1 tsp. baking soda (reserve for on cake batter)
DIRECTIONS
Line 10″ x 14″ jelly roll pan (or cookie sheet w/sides) with wax paper. Spray with PAM.
Pour cake batter into pan, sprinkle with nuts and bake at 375 degrees for 15 minutes.
Empty baked cake out onto a cloth coated with 10X sugar. Roll up from short end and let set 30 minutes.
FILLING:
8 oz. cream cheese
3/4 tsp. vanilla
2 tbsp. margarine
2/3 cup brown sugar
Mix together thoroughly and spread onto unrolled cake. Roll cake back up into a cake roll and refrigerate for 1 hour before serving or overnight. Cut slices with a bread knife.
PUMPKIN DIP
INGREDIENTS
3/4 cup cream cheese softened
2 teaspoons maple syrup
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup canned or frozen pumpkin
DIRECTIONS
Beat cream cheese, brown sugar, and pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes.
Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Serve with pretzel sticks and apple slices.
PUMPKIN PIE
This pumpkin can be used in the following recipe. Any extra pumpkin can be frozen into recipe-size containers for later use.
PUMPKIN PREPARATION:
Wash pumpkin thoroughly. Do not peel.
Cut pumpkin into 2-3″ slices. Take out any seeds. Lay on baking tray and cover with foil.
Bake at 350 degrees until tender (approx. 1 hour). Take out of oven and cool slightly.
Scrape pumpkin out of skin. Puree in a blender or food processor until fine.
INGREDIENTS:
2 eggs
1/2 tsp. ginger
3/4 cups sugar
1/4 tsp. ground clove
1/2 tsp. salt
12 oz. evaporated milk
1 tsp. cinnamon
2 cups pumpkin
DIRECTIONS:
Combine all of these ingredients in mixer. Blend thoroughly. Pour into a raw pie shell. Sprinkle lightly with cinnamon. Bake for approximately 40 minutes to 1 hour at 375 degrees or until set.
ROASTING PUMPKIN
INSTRUCTIONS:
Use a small to medium “cooking variety” of pumpkin. First, wash the pumpkin, using a vegetable brush to remove caked-on dirt.
Cut the pumpkin in half, crosswise, with a large knife. Remove the slimy strings and seeds using hands or a large spoon. Save the seeds if you wish to bake them.
Place the pumpkin, shell-side up, in a 9″ x 13″ cake pan or cookie sheet. Bake at 350 degrees for about 45 minutes, or until tender; test with a fork.
Scrape pulp from the shell and mash. Put it through a strainer or puree in a blender if you like a fine consistency. Pumpkin can be used in recipes or frozen for later use. 1 4-lb. pumpkin makes about 4 cups of pumpkin puree.
ROASTED PUMPKIN SEEDS
Roasted Pumpkin Seeds
When carving your jack-o-lantern, don’t throw out the seeds. Bake them up for a crunchy snack.
PREPARATION:
Simply clean all the pumpkin goo off the seeds, toss them with oil, garlic or onion powder, paprika, sugar, salt and pepper, place in a pan and bake at 375 degrees for about 30 minutes or until browned and crunchy.
Let seeds cool before eating. Ghoulishy good.
BAUGHER’S APPLE PIE
6-7 cups BAUGHER’S apples sliced
(Jona-Gold, Ida Red, Granny Smith)
2 Tbsp. flour
2 Tbsp. butter
3/4 cup sugar
1/4 cup brown sugar
1/2 cup tsp. cinnamon
1 pkg. Pillsbury pie crust
Directions: Mix sugars, flour and cinnamon together in bowl, toss with sliced apples and set aside. Place one crust in bottom of 9″ pan. Put apple mixture into pie crust, spreading out evenly. Cut batter into small pieces and place evenly over apple mixture. Lay top crust on work table and cut slits in center to vent. Place on pie and crimp edges to seal. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking about 40 minutes or until top is golden brown.
APPLE CRISP
4 cups sliced BAUGHER apples.
1 cup flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon margarine
Put apples into buttered 8″x 8″x 2″ baking dish. Blend flour, sugar, cinnamon, nutmeg, and salt with butter to a mealy consistency. Sprinkle over apples and bake at 375 degrees for 30 to 40 minutes.
SMOOTH APPLESAUCE
Peel, core and slice 6 BAUGHER apples into thick pieces. Cook with just enough water or cider to keep from scorching in a covered saucepan. Stir occasionally. Mash up apple pieces a little. Sweeten to taste while hot. Add a dash or two of cinnamon or nutmeg.
Follow the above recipe, but GRIND the BAUGHER apples in a food mill after cooking. Add sugar and spices to taste. For variety, sweeten the sauce with brown sugar or honey. Cook a few raisins with applesauce for a change.
CHUNKY APPLESAUCE
Peel, core and slice 6 BAUGHER apples into thick pieces. Cook with just enough water or cider to keep from scorching in a covered saucepan. Stir occasionally. Mash up apple pieces a little. Sweeten to taste while hot. Add a dash or two of cinnamon or nutmeg.
TAFFY APPLE DIP
1 package (8 oz.) cream cheese softened
3/4 cup packed brown sugar
1 tablespoon vanilla
1/2 cup chopped peanuts
6 BAUGHER apples cut into wedges
In a small bowl, beat cream cheese, brown sugar, and vanilla until smooth. Put mixture in small bowl with apple wedges surrounding bowl for easy dipping.