The Foods of Fall

Pumpkin and apple recipes you’ll want to try

By Shannon Serpette

Looking for a way to use those pumpkins and apples you picked up at local orchards or farmer’s markets? Pumpkins and apples are not only tasty to incorporate into recipes, but you also get the amazing scent that fills your house while you’re baking or cooking with them.

Here are some apple and pumpkin recipes you’ll want to have again and again.

Pumpkin Roll Cake

INGREDIENTS

1/4 cup powdered sugar (for sprinkling on a towel) 3/4 cup flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3 large eggs 1 cup granulated sugar 2/3 cup canned pumpkin puree 8 oz cream cheese 1 cup powdered sugar 6 Tbsp butter or margarine 1 tsp vanilla extract

DIRECTIONS

Preheat the oven to 375 degrees. Grease a 15- by 10-inch jelly roll pan and line with wax paper or parchment paper. Grease and flour the paper, and sprinkle a thin kitchen towel or a sheet of foil with the 1/4 cup of powdered sugar. Combine flour, baking powder, baking soda, cloves, cinnamon, and salt in a small bowl. Beat the eggs and granulated sugar in a large bowl until thick. Beat in pumpkin and add the flour mixture, stirring in. Spread the batter into the pan. Bake for 13 to 15 minutes (if you’re using a dark pan, check at 11 minutes) or until the top of the cake springs back if you touch it. Immediately loosen the cake and turn it onto the prepared kitchen towel. Peel off the paper slowly and roll the cake and towel up together, using the narrow end. Allow it to cool. Meanwhile, beat the cream cheese, one cup of powdered sugar, butter, and vanilla with a mixer until it’s smooth. Slowly unroll the cake, spread the cream cheese mixture over it, and reroll the cake. Wrap it in plastic and refrigerate for a minimum of one hour. Sprinkle with powdered sugar when serving, if desired.

Old-Fashioned Apple Crisp

INGREDIENTS

6 Golden Delicious apples, peeled and chopped (may use other types of apples) 2 Tbsp granulated sugar 1 and 3/4 tsp of cinnamon, divided 1 and 1/2 tsp lemon juice 1 cup light brown sugar 3/4 cup old-fashioned oats 3/4 cup flour 1/2 cup cold unsalted butter, cut into small cubes Pinch of salt

DIRECTIONS

Preheat the oven to 350 degrees. Butter or spray an 8- by 8-inch baking dish. In a mixing bowl, add the chopped apples, granulated sugar, 3/4 teaspoon of cinnamon, and lemon juice. Stir to combine and put in the sprayed baking dish. In another mixing bowl, add the brown sugar, oats, flour, remaining cinnamon, salt, and cold butter. Use a pastry cutter or fork to cut the butter into the oat mixture until they look like pea-sized crumbs. Spread the topping over the apples in the baking dish. Bake 40 to 50 minutes. This dish is especially good when topped with vanilla ice cream and salted caramel sauce.

Pumpkin Gingerbread

INGREDIENTS

3 cups sugar 1 cup vegetable oil 4 eggs 2/3 cups water One 15 oz can of pumpkin puree 2 tsp ground ginger 1 tsp ground allspice 1 tsp ground cinnamon 1 tsp ground cloves 3 and 1/2 cups flour 2 tsp baking soda 1 and 1/2 tsp salt 1/2 tsp baking powder

DIRECTIONS

Preheat the oven to 350 degrees, and lightly grease two loaf pans. In a big bowl, beat together the sugar, oil, and eggs. Add water and beat well until blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove. Mix flour, baking soda, salt, and baking powder in a medium bowl. Add dry ingredients to the pumpkin mixture and blend for a short time, just until all ingredients are mixed. Divide the batter between the two pans. Bake until toothpick comes out clean, about one hour.

Snickers Caramel Apple Salad

INGREDIENTS

6 regular size Snickers candy bars 4 Red Delicious apples One 5.1 oz package of unprepared instant vanilla pudding 1/2 cup milk One 16 oz Cool Whip tub, thawed to room temperature 1/2 cup caramel ice cream topping

DIRECTIONS

In a big bowl, combine the dry pudding, 1/2 cup milk, and whipped topping together until it’s well combined. Dice the unpeeled apples and Snickers into small pieces and stir in. Drizzle with the caramel sauce, and chill for at least one hour before serving.