Cinnamon Raisin Sugar Donuts with Pumpkin Filling

Cinnamon Raisin Sugar Donuts with Pumpkin Filling

Who doesn't love the aroma of Fall spices penetrating through the kitchen?  I know I do.

Since I had some roasted pumpkin leftover, I decided to create a sweet dish for dessert.

I wanted something simple that the kids can help me make.   I was also thinking of

kicking it up a notch and serve fancy to guests.  Well, then it hit me, donuts!  Donuts have become very popular lately.  Restaurants are serving them up in all ways with different

variations of fillings, some very unique fillings.  I stayed with a traditional Fall time flavor, pumpkin.

Now, to make the donuts.  I did not want to fuss, creating a donut dough.  Besides, who has the time for that?  That is when I came up with the idea of using bread.  Yes, bread!  

Three Bakers make a cinnamon raisin bread I knew would be perfect for this recipe.

It is already packed with all the flavors I was striving towards.  

For the filling, I decided to use mascarpone cheese, which is Italian cream cheese.  You may also use regular cream cheese; if you choose, it will still be fantastic.  Try not to overeat by the spoonfuls.  You will definitely want to save some for the donuts.

Whip up a batch of these cute little donut holes in no time.  Everyone will be happy you did.  

Donut Ingredients:
6 slices Cinnamon Raisin Bread, sliced in small cubes
2 TBS pure maple syrup, or honey
1 egg, beaten
1/4 cup buttermilk
1 tsp vanilla extract
1/2 tsp cinnamon

Cinnamon Sugar Topping:
2 TBS cinnamon
4 TBS white sugar
1/4 cup coconut oil, or butter, melted

Pumpkin Filling:
1/4 cup mascarpone cheese, or cream cheese (room temperature)
1/4 cup pumpkin pie filling (I used fresh pumpkin, but you can use canned)
1 tsp vanilla
1/2 tsp pumpkin pie spice
2 TBS pure maple syrup, or honey

Directions:
1.  Preheat oven to 350 degrees
2.  In medium size bowl add cubed bread.  Beat egg with remaining ingredients.  Pour over top of bread.  Toss, making sure all cubes are coated.  Let sit for 30 mins.  Toss again.
3.  Add wet bread cubes to food processor and blend for a few second, creating a dough.
4.  Begin rolling into approx. 1 inch balls.  (I used a small cookie scoop).  Note:  Dough mixture will be wet.  To prevent sticking to hands, keep hands wet.  Place donuts on greased baking sheet two inches apart.  Bake for 15 mins.
5.  Mix cinnamon and sugar in small bowl.  Roll each donut into melted oil/butter.  Roll into cinnamon/sugar mixture.  Eat alone or serve with pumpkin filling and whipped cream
6.  To make pumpkin filling:  Add all ingredients to bowl.  Whisk or with hand blender, blend together until smooth and creamy.  Approx. 1 min.

Spiced Apple Butter

Smokey, Spicy, Sweet, and Crunchy!  This will satisfy YOU when you have the MUNCHIES?
Warm, toasty turkey sandwich with ooey, gooey melted pepper jack cheese, and crunchy salty bacon.  Combine these ingredients, with this homemade version of spiced apple butter and you will have a winner.  Nothing spells "Fall" like what you are about to sink your teeth into.

Yes, you can purchase store-bought apple butter and it will do just fine.  For me, I like being creative and putting little spins, on my recipes.  When I think of "Fall", I think about all those "Fall time" spices.  What better way to use them but in a whole different recipe, than what we are used to.

What is Apple Butter?  Believe it or not, it does not contain any butter at all.  Apples are cooked down, pretty much like apple sauce, but longer.  It is simmered slow and long until the liquids are cooked out, creating a caramelization.  Can you taste it?  Now, go fill your kitchen with the aroma of this very versatile recipe.  Spread on a sandwich, crackers, or even your favorite meat for dinner.  It is worth every minute, making this recipe.


Turkey Apple Butter Sandwich

Ingredients:
4 slices Three Bakers Rye Bread
4 slices smoked turkey breast, thick
2 slices spicy pepper jack cheese
2 slices fried bacon, crispy
1 TBS homemade spiced apple butter, see recipe below

Directions:
1.  Assemble sandwich to your liking.  Toast your bread or press for the best results.


Spiced Apple Butter Ingredients:
6 Fuji apples, peeled and sliced (discard peels and cores)
2 cups water
3 TBS cider vinegar
1/4 tsp salt
1/2 tsp vanilla ( I used Madagascar vanilla)
1 piloncillo cone, or 1/3-1/2 cup brown sugar (piloncillo is unrefined sugar found in the spice section)
1-star anise or 1/2 tsp Chinese 5 spice powder
1 cinnamon stick
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Directions:
1.  Add all ingredients to a large nonstick saucepan.  Cook on med/high heat until boils.  Reduce and simmer for approx. 90 mins, stirring every 10-15 mins.
2.  Remove cinnamon stick and star anise.  Puree with blender or food processor, until smooth.  Return to heat and simmer for an additional 30, stirring every 5-8 mins.  Apple butter will caramelize and turn a dark brown color.  Do not allow apple butter to stick or burn.
3.  Add apple butter to 3 (8 ozs) sterilized jars.  Store in refrigerator.  Jars can also be stored on the shelf by using the "Hot Water Bath" method.


Note:  This recipe can also be made in a crockpot or slow cooker.  See the manual for usage.

New England Style Clam Cakes

New England Style Clam Cakes

Thought I said Crab Cake, didn't you? No.....Clam Cake!

Clams were readily available over the years, in New England.  My Dad would buy bushels of them for family picnics in the yard.  Many times he would have some left over and make clam cakes or stuff into shells and bake.  This was very popular growing up and still is.

There are many varieties of clam cakes.  You can make them like a croquette with mashed potatoes or like a fritter, deep fried.  

One of my favorite ways to make clam cakes is with a bread stuffing.  This recipe is so easy to make, and hardly takes any time at all. You can also purchase reusable clamshells, stuff and bake them.  They make great appetizers for party guests. Oh, and they freeze well, also.

I decided to make these into patties and serve as a main meal.  They were very tasty. Serve them with your favorite sauce (tartar, remoulade or

just a simple creamy dressing).  I also like a tropical or citrus salsa served on top.  It is very refreshing. If you like spicy, then spice it up!!!

New England Clam Cakes

Ingredients:

2 TBS oil

2 TBS butter

1 cup onions, chopped fine

1 cup celery, chopped fine

1 cup red bell peppers, chopped fine

2 cloves garlic, minced

6-8 slices Max O Mega Bread, cubed in small pieces

2-6.5 oz cans baby clams, drained.  Reserve 1 cup juice

½ cup cilantro, chopped (or parsley)

¼ cup grated cheese

2 TBS lemon juice

1 TBS sweet paprika

⅛ tsp salt

⅛ tsp pepper

Directions:

1. In skillet, heat oil and butter on med/high heat.  Add onions, celery and peppers. Saute until veggies are soft, approx. 12-15 mins.  Add garlic, stir. Remove from heat and put aside.
2. Add cubed bread to mixing bowl.  Add all remaining ingredients, toss.  Let sit for 5 mins, tossing occasionally to allow bread to soak up liquid.
3. Add sauteed veggies to mixing bowl.  Toss. Mold into patties
4. Place in skillet with hot cooking oil.  Cook for approx. 3-5 mins on each side, or until golden brown.  Remove and place on paper towels to absorb excess oil. Serve with favorite sauce or salsa.

How to Roast a Pumpkin

HOW TO ROAST A PUMPKIN

How to roast a pumpkin.

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).

The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or 

stringy than a large pumpkin.  I kick start the cooking process, by microwaving the pumpkins.  

This method will allow slicing the pumpkins, more easily. 

Simply place in microwave whole, lining with parchment paper or microwavable

safe dish.  Cook on high heat for approx. 10 mins.  

Slice pumpkins in half and place on a lined baking sheet inside facing up.  Scrap out the insides.

Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves

upside down, allowing oil to coat the bottom of the baking sheet.

 Note:  If using pumpkin for sweet dishes such as pie, omit pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown

and ready to eat.  Peel skin off, cube, and store in a well-sealed container.

Pumpkin can also be frozen, until ready to use. 

Savory Cheddar Buttermilk Biscuits

Savory Cheddar Buttermilk Biscuits

These biscuits are so easy to make and taste so delicious too.

Your friends and family will think you worked all day making these.

Super Moist on the inside but little crisp on the outside.

I decided to go with a savory taste for this recipe, but they

can be made without the herbs.

Ingredients:
16 ozs Gluten-Free Bisquick Mix
2-4 TBS sugar
4 TBS melted butter
2 cups buttermilk
1 large egg, beaten
2 TBS Romano cheese (or parmesan)
1 tsp garlic powder
2 TBS fresh parsley chopped extra fine
1/8 tsp salt
1 cup shredded cheddar cheese

Directions:
1.  Preheat the oven to 375
2.  In large mixing bowl add all ingredients, except shredded cheddar.  Mix well
3.  Add cheddar cheese and fold into batter.
4.  With large scoop (approx 2 - 2 1/2 inch) form 2 inches apart on a large greased baking sheet.
5.  Bake for 20-25 mins

Note:  Recipe makes 18 biscuits.  You can divide the recipe in half.  Cool the biscuits, store them in zip lock bags, and place them in the refrigerator.

Extra Ingredients:  Rosemary, chives, scallions, cilantro, feta instead of Cheddar cheese

Bacon fat is a nice addition.  Substitute half of the butter for bacon fat.

Chocolate Mascarpone Cake with Raspberry Mascarpone Filling

Cake Ingredients:
3 cups flour
1/3 cup dark cocoa powder
1  1/2 tsp baking soda
2  1/4 tsp baking powder
4 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
1/2 cup mascarpone cheese, softened
2 cups water
1/3 cup oil

Directions:
1.  Sift flour, cocoa, baking soda and baking powder into bowl.
2.  In separate bowl beat eggs and sugar until combine.  Add vanilla, mascarpone cheese, water and oil.  Beat for 1 min.  Add wet ingredients to dry ingredients.  Beat until mixed, approx. 1-2 mins.
3.  Pour batter, evenly into greased 6-8 inch round baking pans.  Note:  If you use smaller pans you will have batter left over.
4.  Bake for in preheated 350 degree oven for 25 - 30 mins or until done.  Remove from oven when done and let cool on racks.



Raspberry Mascarpone Filling:
1/2 cup raspberries, pureed
1/2 heavy whipping cream
8 ozs mascarpone cheese, softened
2 cups powered sugar
1 tsp vanilla extract

Directions For Filling:
1.  Puree raspberries in small food processor.  Put aside
2.  In medium size bowl add cream.  Beat on high for approx. 3-4 mins or until stiff peaks form.
3.  Add mascarpone cheese.  Beat until blended, approx 1 mins.
4.  Add raspberry puree, sugar and vanilla.  Beat until well, approx. 1-2 mins.




Chocolate Glaze:
1 cup chocolate candy melts or morsels
4 TBS heavy cream
1 tsp vanilla

Directions For Glaze:
1.  Melt chocolate in microwave safe bowl for 45 - 60 seconds.  Stir well.  Add remaining ingredients and microwave for additional 15 seconds.  Stir well.  Glaze should be shinny and runny for easy pouring.


To Assemble Cake:
1.  Place one cake on cake plate.  Carefully spread 1/3 of the filling on top.  Place another cake on top of filling, creating layers.  Repeat process until all cake and filling are used up.
2.  Pour chocolate glaze over top cake, allowing to dribble down along sides.
Garnish cake with 1 pint of fresh raspberries and mint leaves.

Serves 8

Blackberry Bacon Grilled Cheese

Ingredients:

8 slices of 7 Ancient Grains Bread

1 stick butter, softened

1 cup fresh blackberries

16 slices Fontina Cheese (8 ozs)

¼ cup basil, chopped

4 slices bacon, cut in half

Directions:

1. Butter one side of each slice of bread. Place bread, buttered side down, in hot non stick skillet (med/high heat).

2. Add 4 - 5 blackberries on each slice.

3. Add two slices of fontina cheese (or other good melting cheese) on top of blackberries.

4. Add approx. 1 tsp chopped basil on top of cheese.

5. Add two small pieces of bacon

6. Add more blackberries

7. Add two more slices of cheese, then top with additional slice of bread (buttered side up).

8. Grill until golden brown, approx. 3-4 mins. Flip and brown remaining side.

Makes 4 Sandwiches

Additional Flavor Idea: Sautéed Onions