If you'd like a recipe, here are a few to choose from,
but you are welcome to bring a favorite of your own.
Apple, pumpkin or nut pies, cookies, cakes,
breads, etc. are some suggested desserts.
Here are two recipes
Pumpkin Cake Roll
with Cream Cheese Filling
with Cream Cheese Filling
·
This pumpkin cake roll recipe is filled with a cream cheese
filling. Keep one of these pumpkin rolls frozen, in slices, and bring some out
when guests drop in. This is the perfect fall or winter holiday cake!
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: 10
Servings
Ingredients:
·
3 large eggs
·
1 cup sugar
·
2/3 cup pumpkin
·
1 teaspoon lemon juice
·
3/4 cup all-purpose flour
·
1 teaspoon baking powder
·
2 teaspoons cinnamon
·
1 teaspoon ginger
·
1/2 teaspoon nutmeg
·
1/2 teaspoon salt
·
.
·
Filling:
·
8 ounces Cream cheese, softened
·
4 tablespoons Butter, softened
·
1 cup confectioners' sugar
·
1/2 teaspoon vanilla extract
Preparation:
In large bowl, combine eggs and sugar, beating with an electric
mixer until thick and light yellow in color. Add pumpkin and lemon juice,
mixing until blended.
In separate bowl, combine
flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread
batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15
minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel
sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch
side, roll cake up in towel. Set aside.
While
cake is cooling in towel, prepare filling. Beat together cream cheese and
butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.
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Easy
Apple Crisp
with
Oatmeal Streusel Recipe
When you don’t have time to roll out the dough for an apple
pie, a crisp is the next best thing. Just peel, core, and slice the
apples; toss them with a bit of sugar and cinnamon; and dump them into a baking
dish. Then mix the oats, brown sugar, and butter for the streusel in the same
bowl you used for mixing the apples, which saves you a dish to wash. Sprinkle
the streusel over the apples, and in about an hour you’ll have an easy dessert
of bubbling apples blanketed with a crunchy, sweet topping.
Game plan: Adjust the sugar in this recipe to the
sweetness of the apples, using 2 tablespoons for exceptionally sweet ones and 3
if the apples are on the tart side.
INGREDIENTS
·
2 1/2 pounds medium Granny Smith and Golden Delicious apples (about
5 or 6), peeled, cored, and sliced 1/4 inch thick
·
2 to 3 tablespoons granulated sugar
·
3/4 teaspoon ground cinnamon
·
1/4 teaspoon fine salt
·
1/2 cup packed light brown sugar
·
1/2 cup uncooked rolled oats
·
1/3 cup all-purpose flour
·
4 tablespoons cold unsalted butter (1/2 stick),
cut into small pieces, plus more for coating the dish
INSTRUCTIONS
1. Heat
the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch
baking dish with butter.
2. Combine
the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large
bowl and toss to coat. Place the apple mixture in the prepared baking dish and
set aside.
3. Using
the same bowl as for mixing the apples, mix together the brown sugar, oats,
flour, and remaining 1/8 teaspoon salt until evenly combined. With your
fingertips, blend in the butter pieces until small clumps form and the butter
is well incorporated, about 2 minutes.
4. Sprinkle
the topping evenly over the apples and bake until the streusel is crispy and
the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30
minutes before serving.
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