The Sweetest Season

by Brian Lowney

Autumn is Rachel Hutson’s favorite time of the year.

The talented Dartmouth wife and mother of five is known in the picturesque seaside community for her beautiful cakes and delicious desserts, as well her ability to create mouthwatering meals from cuts of meats and simple ingredients. Hutson is also known by her family and lucky friends for whipping up a variety of delicious fall desserts. With a bounty of fruits and vegetables available at her doorstep throughout most of the year, it’s no wonder why the Canton native has taken advantage of the Baking and Pastry Arts program at Bristol Community College and earned an associate’s degree last year. “I started making birthday cakes for my son 14 years ago, and I’ve been making

them ever since,” she says, adding that her discovery led her to study with Chef Gloria Cabral and others at the college. Hutson is now studying Culinary Arts at BCC and hopes to earn a second degree next year. “Pumpkin is a great fruit or vegetable, depending on who you are talking to,” Hutson begins, adding that she enjoys sitting by the fire with her family on cool nights and talking about apple and pumpkin picking and hayrides that her family enjoys on trips throughout the South Coast. “We love to make Jack-o- Lanterns,” she shares. “It’s fun and it brings out the children’s creativity.” Hutson laughs when questioned about the country’s recent obsession with the colorful gourd.

“You either love pumpkin or you don’t,” she says. “People who love it are happy when everything that’s pumpkin flavored starts appearing in supermarkets and coffee shops. “Pumpkin has evolved over the years,” Hutson continues, explaining that many decades ago pumpkin was used for pies and fall desserts around the holidays or prepared for side dishes. Now pumpkinflavored treats are sold though much of the year, and especially when the leaves start to fall or when children and families return to school. “I used to live on a pumpkin farm and grew them but now we shop at local markets and travel throughout the area to purchase vegetables and buy apples, squash, and pumpkins,” she says. “I enjoy making pumpkin bread, pumpkin muffins, and pumpkin cookies, but my all-time favorite is making pumpkin whoopie-pies that are filled with a cream cheese

frosting. My children and their friends just love them.” Hutson shares that one treat that she likes to prepare as a fall entree is pumpkin ravioli. “This is so good,” she emphasizes, adding that while she makes her own pasta, many local vendors and pasta emporiums sell pumpkin ravioli during this time of year as a delicious alternative to storebought macaroni or spaghetti. “My husband Chris also enjoys pumpkin beer or pumpkin whiskey,” she quips. The busy mother, who is the president of the DeMello School Parent Teacher Organization, emphasizes the importance of educating children about the importance of supporting local farmers. “Our area farmers are keeping our crops alive and

are important to our local economy,” she says. “As a family, we enjoy supporting our neighbors and giving back to our community.” Hutson recently baked, frosted, and donated 375 cupcakes for the Dartmouth School Music Association, which held an annual bbq for the band and color guard kids. Hutson hopes to eventually

open a bakery and has launched a small business, “Cakes by Rach,”through which she currently makes a variety of wedding, birthday, and specialty cakes and desserts. “I want to show my children that at any age, your dreams can come true,” she ends. For more information, email: cakesbyrachel@yahoo.com

Pumpkin

Cake BarsIngredients: 4 large eggs, room temp. 1 cup vegetable oil 2 cups granulated sugar 15 oz. can pumpkin puree 2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg Cream Cheese Frosting 1/2 c. butter softened 8 oz. pkg. cream cheese softened 4 c. powdered sugar 1 tsp. vanilla extract

Directions: Preheat oven to 350°. In a large bowl, mix the eggs, oil, sugar, and pumpkin. Add the dry ingredients into the pumpkin mixture and mix until well combined. Pour into a greased half sheet pan. Bake at 350° for 25 to 30 minutes until a toothpick comes out clean from the center. Cool on a wire rack. Meanwhile, in a large bowl, beat the cream cheese and butter until smooth. Add the remaining ingredients and continue beating until smooth. Spread evenly over the cooled bars.

Autumn Pumpkin Bread

(Gluten-Free Variety)

Ingredients: 1 cup apple sauce 2 3/4 cup sugar 1 can pumpkin 3 cup gluten-free flour (cup for cup) 1/2 teaspoon Zanthum gum 3 eggs 1 teaspoon vanilla 1 Tablespoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt

Directions: Preheat oven to 350 degrees. Mix applesauce and sugar in a large bowl Add additional ingredients and stir until combined Bake for one hour, set aside, and cool Makes one large loaf or three smaller loaves