Warm and Cozy Fall Recipes ===== Caramel Apple Dessert 2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups) 3 tablespoons lemon juice 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 cup raisins 1 cup all-purpose flour 3/4 cup packed brown sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup milk 2 tablespoons butter (no substitutes), melted 1 teaspoon vanilla 1/2 cup chopped pecans or walnuts 3/4 cup caramel ice cream topping 1/2 cup water 1 tablespoon butter (no substitutes) Directions 1. Preheat oven to 350 degrees F. 2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside. 3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture. 4. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish. 5. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings. ===== Browned Butter Bread Pudding Nonstick cooking spray 8 cups 1-inch cubes dry, sweet egg bread (such as challah or Hawaiian)* 1 cup chopped pitted dates 3/4 cup butter 6 eggs, beaten 3 cups milk 1/3 cup sugar 1 tablespoons vanilla 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 tablespoons coarsely chopped toasted hazelnuts 2 cups sifted powdered sugar 2 tablespoons milk 1/4 teaspoon vanilla Directions 1. Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In large bowl combine bread cubes and dates; set aside. 2. In small skillet heat and stir butter until browned. Remove from heat. Place 1/4 cup of melted butter in another large bowl (set remaining butter aside for sauce). Beat in eggs, milk, sugar, vanilla, nutmeg, and cinnamon until combined. Pour egg mixture over bread mixture; toss to coat. 3. Turn bread mixture into prepared baking dish. Place baking dish on cookie sheet. Bake, uncovered, 40 to 45 minutes or until knife inserted near center comes out clean. 4. Remove baking dish from oven; cool slightly. Sprinkle with nuts. 5. In small bowl stir together reserved browned butter, powdered sugar, the 2 tablespoons milk, and 1/4 teaspoon vanilla until smooth. Pass with bread pudding. Makes 8 to 10 servings. *Note: To make dry bread cubes, spread the cubes out on a large baking sheet. Let them stand, uncovered, on a kitchen counter overnight, stirring the bread cubes occasionally. ===== Pumpkin Charlotte 2 3-ounce packages (24 total) ladyfingers, split 2 3-ounce packages cream cheese, softened 2 tablespoons granulated sugar 2 cups whipping cream 2 tablespoons powdered sugar 2 4-serving-size packages instant vanilla pudding mix 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon pumpkin pie spice 1 15-ounce can pumpkin 1 cup milk 1/2 cup apricot jam, melted (optional) Pumpkin pie spice (optional) Directions 1. Chill a mixing bowl and beaters. For crust, line the bottom of a 9-inch springform pan with ladyfingers, cutting to fill spaces. Trim bottoms of the remaining ladyfingers slightly to stand in pan. Place ladyfingers, round side out, against pan sides. Set aside. 2. For cream cheese filling, beat cream cheese and granulated sugar with an electric mixer on medium speed until combined. In the chilled bowl beat 1-3/4 cups of the whipping cream and the powdered sugar until soft peaks form; set aside 1/2 cup of the whipped cream mixture. Fold remaining whipped cream mixture into cream cheese mixture. 3. For pumpkin filling, stir together pudding mixes, cinnamon, ginger, and pie spice. Add pumpkin and milk; beat until thick. Fold in reserved whipped cream mixture. 4. Spread the cream cheese filling evenly onto the bottom of prepared pan. Carefully spread pumpkin layer over cream cheese layer. Cover and refrigerate overnight. 5. To serve, remove side from pan; place charlotte on a platter. If desired, brush side with melted jam. Beat remaining whipping cream to soft peaks; spoon some atop each serving. If desired, sprinkle with additional pumpkin pie spice. Makes 12 servings. ===== Glazed Gingerbread Cake 3 cups all-purpose flour 1-1/2 teaspoons ground cinnamon 1-1/2 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon baking soda 1 cup shortening 1/2 cup packed brown sugar 2 eggs 1 cup mild-flavored molasses 1 cup water 1 cup sifted powdered sugar 1/4 teaspoon vanilla Lemon juice Crystallized ginger strips (optional) Directions 1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside. 2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside. 3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan. 4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely. 5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings. ===== Carrot Cheesecake 1 pkg. 2-layer-size carrot cake mix 1 cup water 1/2 cup cooking oil 6 eggs 1/2 cup raisins 3 8-oz. pkg. cream cheese, softened 1-1/2 cups granulated sugar 2 tsp. vanilla Nonstick cooking spray 2 Tbsp. powdered sugar 1 Tbsp. water 1 tsp. ground cinnamon 1/2 cup coarsely chopped walnuts 1 cup powdered sugar 3 to 4 tsp. milk Directions 1. Preheat oven to 325 degrees F. Grease and flour 10-inch springform pan; set aside. In large bowl combine carrot cake mix, 1 cup water, oil, and 3 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into pan. 2. In another large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet. 3. Bake for 1-1/2 to 1-3/4 hours or until center is set (top will be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 minutes. Remove sides of pan; cool completely, and refrigerate at least 4 hours before serving. 4. Preheat oven to 325 degrees F. Line a small baking pan with foil; lightly coat foil with cooking spray. In small bowl combine 2 tablespoons powdered sugar, 1 tablespoon water, and cinnamon. Stir in walnuts. Spread nuts in even layer in prepared baking pan. Bake 8 minutes or until nuts are lightly toasted, stirring once. Cool. 5. In medium bowl combine 1 cup powdered sugar and enough milk to make of drizzling consistency. Cut cheesecake into wedges and place each wedge on serving plate. Drizzle each serving with some of the powdered sugar icing. Break up walnuts and place atop cheesecake wedges. Makes 16 servings. ===== Pumpkin Sandwich Cake 3/4 cup all-purpose flour 1-1/2 tsp. pumpkin pie spice 1 tsp. baking powder 1/4 tsp. salt 3 eggs 1 cup granulated sugar 3/4 cup canned pumpkin 1/2 cup whipping cream 1/2 of an 8-oz. pkg. cream cheese, softened 1/2 cup powdered sugar 1 Recipe Chocolate Cream Icing, below Pumpkin pie spice Directions 1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside. 2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly. 3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing. 4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving. 5. Store cake, loosely covered, in refrigerator. Makes 8 servings. 6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups. ===== Sweet Potato Cupcakes 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/4 tsp. salt 1 cup butter, softened 1-1/2 cups sugar 3 eggs 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed 1/2 tsp. vanilla 1 Recipe Cream Cheese Frosting, below Finely shredded orange peel Directions 1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside. 2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside. 3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick). 4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely. 5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes. Mini Fluted Tube Variation:Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar. Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups. Make Ahead:Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days. ===== Apple Upside-Down Cake 1/3 cup butter, cut up 1/3 cup packed brown sugar 6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored 1-1/3 cups all-purpose flour 2/3 cup granulated sugar 2 tsp. baking powder 1 tsp. ground ginger 1 tsp. ground cinnamon 2/3 cup milk 1/4 cup butter, softened 1 egg 1 tsp. vanilla Vanilla ice cream (optional) Directions 1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly. 2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface). 3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings. ===== Carrot Cake with Honey-Orange Frosting 4 eggs 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon baking soda 1/2 teaspoon salt 3 cups finely shredded carrots 1/2 cup pecan pieces, toasted and finely chopped 3/4 cup vegetable oil Honey-Orange Frosting Sugared Orange Slices (optional) Directions 1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9x5x3-inch loaf pans. Set pans aside. 2. Preheat oven to 350 degrees F. In large bowl, stir together flour, sugar, baking powder, cinnamon, cardamom, baking soda, and salt; set aside. 3. In a medium bowl, combine eggs, carrots, pecans, and oil. Add egg mixture to flour mixture. Stir until well combined. Pour batter evenly into the prepared pans. 4. Bake about 25 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. 5. Place one cake layer on a rectangular serving platter. Spread with about 1/2 cup Honey-Orange Frosting. Top with another cake layer and spread with frosting. Add remaining cake layer. Spread top with 1/3 cup of the remaining frosting. Serve with remaining frosting. If desired, top with Sugared Orange Slices just before serving. Cover and store in the refrigerator up to 3 days. Makes 10 to 12 servings. Honey-Orange Frosting:In a medium bowl, combine 2 8-ounce packages of cream cheese, softened, 1/2 cup butter, softened, 1 cup powdered sugar, 2 teaspoons vanilla, 2 teaspoons finely shredded orange peel and 3/4 cup honey. Beat with an electric mixer on medium-high speed until light and fluffy. If frosting seems to soft, refrigerate for 15 to 20 minutes before applying to cake. Makes 3-1/2 cups. Sugared Orange Slices:Preheat oven to 375 degrees F. Cut 4 thin, crosswise slices from a navel orange. Cut each slice into quarters. Set aside. Line a shallow baking pan with foil. Top with a rack. Lightly coat rack with nonstick cooking spray. Arrange orange slices in a single layer on the rack. Sprinkle with 1/2 teaspoon sugar. Bake 15 to 20 minutes or until orange slices are slightly dried out. Remove from oven and gently loosen from rack. Cool completely on the rack.