Ingredients:
- 1 head cauliflower
- 1/4-1/2 cup butter (softened)
- 1 1/2 teaspoons seasoning salt 1/4 cup grated parmesan cheese
- Remove stem & leaves from cauliflower. Wash & pat dry.
- Spread the butter over the cauliflower.
- Sprinkle with seasoned salt & cheese.
- Wrap head of cauliflower in heavy duty aluminum foil.
- Grill over medium heat about 40 minutes or until it reaches your desired tenderness (test with toothpick).
This pumpkin cake roll is a classic. Keep one frozen, in slices, and bring some out when guests drop in.
Ingredients:
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 8 ounces Cream cheese, softened
- 4 tablespoons Butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin puree and lemon juice, mixing until blended.
- In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
- Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
- While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
- Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.
Ingredients:
- 1 cup all-purpose flour
- 2/3 cup old-fashioned oats 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground allspice
- 3/4 cup raw sugar, plus additional for sprinkling 1/2 cup pumpkin puree
- 1/3 cup vegetable oil
- 1 tablespoon pure maple syrup
- 1 tablespoon pure maple syrup 1 teaspoon vanilla extract
- 1/2 cup raisins
- Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
- In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
- For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
- Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
