Today's offerings include a little of this and that...Creamy Macaroni & Cheese, a couple of pumpkin recipes...And while many of us think of pumpkin as fall food, it's one of those foods that I could eat at any time - sort-of like chocolate or pasta.
That said, here are today's six recipes to help you through the day. Enjoy!
PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE ICING
This is from Diana Rattray, Southern Food expert for About.com. Diana wrote, “These pumpkin cinnamon rolls are rich and delicious, and can be prepared in advance and frozen until you need them. That can be a big convenience for a holiday or special occasion.
“The pumpkin dough is perfectly spiced and lightly sweetened while the buttery brown sugar filling gives them classic cinnamon roll flavor and texture. The cream cheese icing is the perfect finishing touch. And the bright color and flavor of the pumpkin make them the perfect holiday breakfast or snack.”
Prep Time: 25 minutes; Cook Time: 24 minutes; Rising Time: 105 minutes; Total Time: 154 minutes; Yield: Makes About 1 Dozen
To view this online, click here.
Ingredients
1/3 cup milk, lukewarm, about 90° F
3 tablespoons butter, melted
1/2 cup canned pumpkin
2 tablespoons light brown sugar, packed
1/4 teaspoon ground cardamom or nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 large egg, lightly beaten
2 1/2 teaspoons instant yeast
2 1/2 cups all-purpose flour, 11 1/2 ounces
Filling
5 tablespoons butter, softened, salted or unsalted
1/2 cup light brown sugar, packed
1 tablespoon ground cinnamon
Icing/Glaze
3 ounces cream cheese, softened
1 1/2 cups powdered sugar
2 teaspoons softened butter
2 to 5 tablespoons milk or light cream, or enough for desired consistency for drizzling or spreading
Preparation
In a mixing bowl, bread machine, or bowl of electric stand mixer, combine the milk and 3 tablespoons of melted butter. Add the pumpkin, 2 tablespoons of brown sugar, the cardamom or nutmeg, ginger, and salt. Add the egg, the flour, and the yeast. With the dough hook or by hand, mix to form a dough, or set the bread machine on the dough cycle. Knead for 6 to 8 minutes.
Butter a large bowl.
Put the dough in the bowl, turning to grease all sides.
Cover with plastic wrap and let rise in a warm place for about an hour, or until doubled in volume.
On a floured board, roll the dough out into a rectangle about 10 inches x 15 to 16 inches.
Spread 5 tablespoons of softened butter over the dough to within about 1/4 inch of one of the long edges (so it will seal when you roll it).
Combine the 1/2 cup of brown sugar with the 1 tablespoon of cinnamon. Blend thoroughly. Spread the mixture over the butter layer. Dab a water-moistened finger along the bare long edge. Roll up tightly from the other long edge and seal, pinching the seam lightly.
Place on a parchment paper lined baking sheet and put in the freezer for about 30 minutes to firm the roll for cutting.
Line a 9-inch square baking pan with parchment paper. Heat the oven to 375° F.
Cut the roll into 1- to 1 1/2-inch slices. Arrange in the prepared baking pan. At this point, you can cover with plastic wrap and let them rest for 30 minutes, or cover tightly and freeze for up to 1 month.
If starting with frozen rolls, take them out of the freezer about 1 hour before baking.
Bake for 20 to 25 minutes, until browned and puffy.
Remove and let them cool slightly while you prepare the icing.
Combine the softened cream cheese with the powdered sugar, 2 teaspoons of softened butter, and a tablespoon of milk. Beat with an electric mixer, adding more milk or cream until the icing is a good consistency for spreading or drizzling. If the rolls are still quite warm, it will thin and run down the sides as you spread. If not that warm, you might want to drizzle.
Makes about 12 to 15 pumpkin cinnamon rolls.
PUMPKIN DUMP CAKE
This came from a long-since-forgotten-emailing-list.
1 (29 oz.) can pumpkin
3 eggs
1/2 C. brown sugar
1/2 C. white sugar
1 (12 oz) can evaporated milk
1 t. cinnamon
1/2 t. ground ginger
1/4 t. cloves
1 pkg. yellow or spice cake mix
1/2 C. chopped pecans
1/2 C. melted butter or margarine
Preheat oven to 350. Grease 9x13 pan. In bowl, mix everything except last 3 ingredients. Pour into pan. Sprinkle dry cake mix over top of pumpkin, then sprinkle pecans over mix. Drizzle butter over the nut/mix. Bake 50-60 minutes, the edges will be light brown. Good warm or cold with Cool Whip or whipped cream.
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
This comes from Giada De Laurentiis of The Food Network's Everyday Italian. Total Time: 1 hr; Prep: 20 min; Cook: 40 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-potatoes-carrots-parsnips-and-brussels-sprouts-recipe2.html?oc=linkback
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about 1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Grease 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet & add dried herbs, salt & pepper. Toss well, evenly coating all the vegetables with the seasonings & oil. Add more oil if the vegetables seem dry.
Spread vegetables evenly on large baking sheet. Place on middle rack in oven & bake for 35 to 40 minutes.
CREAMY MACARONI AND CHEESE
This comes from Julia Moskin in The New York Times Cooking e-newsletter. The recipe begins, “Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.” Time: 1 hour 40 minutes; makes 6 to 8 servings.
To view this oneline, click here.
Ingredients
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked
Preparation
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
ROASTED BUTTERNUT SQUASH AND RED ONIONS
This comes from Julia Moskin in The New York Times cooking e-newsletter. The recipe begins, “Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)” Time: 1 hour; Makes 10 to 12 servings
To view this online, click here.
Ingredients
About 1/2 cup olive oil, plus extra for pans
4 large red onions
Coarse salt and black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
1/3 cup pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish
For Tahini Sauce (Optional):
1/4 cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed
Preparation
Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
CREAM CHEESE COOKIES
This recipe, from The Food Network, begins, “A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.” Total Time: 3 hr 25 min; Prep: 40 min; Inactive: 1 hr. 30 min; Cook: 1 hr 15 min; Yield: 3 dozen cookies; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-cookies.html?oc=linkback
Ingredients
2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional
Directions
Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Special equipment: a 1-ounce ice cream scoop, optional
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
