French Rolls

Ingredients

• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 4 cups bread flour (3.5 white + 0.5 whole wheat)
  

Directions

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Streusel-Topped Pumpkin Muffin

12 muffins Cool: 5 minutes
Bake: 20 to 25 minutes

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup rolled oats
• 2 teaspoons baking powder
• 1-1/2 teaspoons finely shredded lemon peel
• 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt
• 1 beaten egg
• 3/4 cup milk
• 3/4 cup canned pumpkin
• 1/2 cup packed brown sugar
• 1/4 cup cooking oil
• Streusel Topping: Stir together 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs.

Directions

1. Lightly grease twelve 2-1/2-inch muffin cups; set aside. In a medium bowl, combine flour, oats, baking powder, lemon peel, cinnamon, baking soda, allspice, and salt. Make a well in center of flour mixture.

2. In another medium bowl, combine egg, milk, pumpkin, brown sugar, and oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs or dates.

3. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter with Streusel Topping. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Fresh Pumpkin Pie

Ingredients:

1 medium sugar pumpkin 1 tablespoon vegetable oil 1 recipe pastry for a 9 inch single crust pie 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 tsp cloves

1/2 tsp nutmeg 1/2 tsp all spice 1 teaspoon salt 4 eggs, lightly beaten 1 cup honey, warmed slightly 1/2 cup milk 1/2 cup heavy whipping cream

Directions:

1.	Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
2.	In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
3.	Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Kuner's Pumpkin Pie Recipe

Kuner's brand pumpkin is the best canned pumpkin around. If you make your own pumpkin, bake it - don't boil or steam it.

2 eggs - beat in large bowl
Add 1 can 15 oz Kuner's pumpkin
Measure 3/4 cup of sugar in 1 cup measuring cup
1/2 cup teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
dash cloves
1/4 teaspoon allspice is good is you have the real allspice and not the spice mixture
Mix all those seasonings in with the sugar.
Pour in with the pumpkin and eggs and beat well.
Mix in 1 can evaporated milk.

Pour in an unbaked pie shell and bake at 425 for 15 minutes. Turn the heat down to 350 and bake 40 - 50 minutes longer until knife inserted in center comes out clean.

Let cool at least 30 minutes. After 2 hours refrigerate, if there's any left.

Double recipe for a large can of pumpkin.

Celery Root Soup with Granny Smith Apples (vegan)

Servings: Serves 6

Ingredients

Celery Root Soup with Granny Smith Apples

• Sea salt
• 3 Tbsp. extra-virgin olive oil
• 2 medium celery roots , peeled and cut into 1-inch cubes
• 2 stalks celery , chopped
• 1 large onion , chopped
• 2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
• 1 bay leaf
• 1 cup thick Cashew Cream
• Freshly ground black pepper
• 1 unpeeled Granny Smith apple , very finely diced
• Chive oil

Directions

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.