Fall Recipes

Grilled Cauliflower

  • 1 head cauliflower
  • 1/4-1/2 cup butter (softened)
  • 1 1/2 teaspoons seasoning salt 1/4 cup grated parmesan cheese 
  1. Remove stem & leaves from cauliflower. Wash & pat dry.
  2. Spread the butter over the cauliflower.
  3. Sprinkle with seasoned salt & cheese.
  4. Wrap head of cauliflower in heavy duty aluminum foil.
  5. Grill over medium heat about 40 minutes or until it reaches your desired tenderness (test with toothpick).

Pumpkin Cake Roll

This pumpkin cake roll is a classic. Keep one frozen, in slices, and bring some out when guests drop in.

  • 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 
  1. 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.
  2. 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. 
  3. 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. 
  4. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
  5. 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. 
Courtesy of About.com

Spiced Pumpkin Raisin Cookies

  • 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 
  1. Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper. 
  2. 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. 
  3. 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. 
  4. 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. 
Courtesy of The Food Network and Giada De Laurentis