Petite Pumpkin Spice Donuts

by Ashley Sorensen

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)
Preheat oven 350 F.  Butter a mini donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.
*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.
You can also adapt this recipe for mini muffins.  Just bake muffins for 10-12 minutes then follow the same procedure for coating.

Warm Caramel Apple Cake

by Jennifer Toler

Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced(about 2 1/3 cups)
1 box Betty Crocker Super Most yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp apple pie spice

Toppings
2/3 cup Betty Crocker Whipped fluffy white frosting (from a 12 oz container)
1/2 cup frozen thawed whipped topping
caramel topping if desired

Heat oven to 350. In 1 quart heavy saucepan, cook butter, whipping cream, and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
In a large bowl, beat cake mix, water, oil, eggs, and apple pie spice with electric mizer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
Bake 40-45 minutes or until toothpick inserted near center comes out clean. Cook in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on cake; carefully turn pan over. Let pan remain over cake about 1 minutes so caramel can drizzle over cake. Remove pan.
In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mizture and drizzled with caramel topping,

Roast with Apple Chutney

by Christina Myers

ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
SERVES 8
PREP TIME: 15 Minute(s)
COOK TIME: 35 Minute(s)

INGREDIENTS
3-4 medium Granny Smith apples, cored and cut into small chunks
1/2 cup dried cranberries
1/4 cup coarsely chopped walnuts, toasted (optional)
2 pork tenderloins (about 2 lbs.)
1 package Knorr® French Onion recipe mix
1 cup apple cider or juice
1/4 cup firmly packed brown sugar
1/3 cup water
1 Tbsp. olive oil
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger

PREPARATION
Preheat oven to 450°.
Combine apples, cranberries and walnuts in a medium roasting pan. Season pork with salt and pepper and place on top of apple mixture.
Combine remaining ingredients and pour over the pork and apple mixture.
Roast 30 minutes or until pork is cooked to desired doneness.

NUTRITION INFORMATION per serving
Calories 290, Calories From Fat 100, Saturated Fat 3g, Trans Fat 0g, Total Fat 11g, Cholesterol 75mg, Sodium 370mg, Total Carbohydrates 26g, Sugars 21g, Dietary Fiber 2g, Protein 24g, Vitamin A 0%, Vitamin C 6%, Calcium 2%, Iron 10%

***Note: I like to substitute beef roast for the pork tenderloin, too, and cook it in the crock pot on low for about 7hrs.

White Bean and Sausage Stew

by Heather Jessup

6  3oz  Italian sausage links
1 Tbsp olive oil
1 large onion, sliced
2 clove garlic, chopped
2  15oz cans white beans (great northern or navy) rinsed and drained
1  28oz can chopped tomatoes, drained
1 Tbsp fresh or 1 tsp dried thyme
salt and pepper

Poke holes in sausages and place in a large nonstick skillet. Add 1/4 cup water, bring to a boil. Lower heat and cook sausages, turning until lightly browned and water has evaporated, about 10 minutes, Transfer to a plate. Warm oil in skillet over medium high heat. Add onion and garlic, cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme. Put half of bean mixture in slow cooker. Arrange sausages on top, followed by remaining beans. Cover and cook on high  for 4 hours. Check after 2 hours and add water if mixture looks dry. Remove sausages, slice thickly. Season beans with salt and pepper. Return sausages to stew. Cover and cook until warmed through, about 20 minutes.

Pumpkin Creamcheese Bread

by Shersti Booth

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup (110 grams) pecans or walnuts

3 1/2 cups (450 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

2 cups (400 grams) granulated white sugar

1 cup (226 grams) unsalted butter, melted and cooled

1 - 15 ounce (425 grams) can pure pumpkin 

1/2 cup (120 ml) water

1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 

To toast nuts:  Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

Cream Cheese Filling: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.

Pumpkin Bread:  In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended.  Whisk or stir in the pumpkin, water, vanilla extract, and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves

Pumpkin Dessert

by Wendy Kaupa

29 oz canned pumpkin

12 oz evaporated milk

4 eggs

1.5 Cups sugar

1 tsp ginger

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

 

1 yellow cake mix

1 cup melted butter

pecans

 

Mix first 8 ingredients and pour into a cake pan.  Sprinkle cake mix over that and drizzle with melted butter.  Sprinkle with nuts and bake 1 hour at 350*

Chopped Apple Cake

by Brianna Lessin

1 cup each of brown and white sugar
1/2 cup margarine or shortening
2 eggs, beaten
2 cups flour
1 coup sour milk (add a touch of vinegar to make milk sour)
1 tsp each: baking soda, cinnamon, vanilla
1/2 tsp ground cloves
1 cup chopped, peeled, raw apples
up to 1 cup chopped nuts, if desired

Mix all together and beat well. Bake at 350 in a 9x13 pan for about 30-45 minutes. Frost with cream cheese frosting.