Autumn inspired, part 3
By Angie Sutton
Turkey, cranberries and pumpkin pie. This is going to be the greatest Thanksgiving ever! The fun begins when Peppermint Patty invites herself and her friends over to Charlie Brown’s house for a big turkey on Thanksgiving. We know how this story goes…good grief! Charlie Brown has mastered very little in the way of cooking, but this celebration is saved when his pals come together to prepare the meal. The crew is full and happy by the end of the show.
I suppose this is somewhat reflective of the typical turkey day meal for my family. We’ve had some great stories over the years. The interesting cousin with his nunchucks and throwing stars occupies a part of memory bank as the neighbors were concerned about his front-yard demonstration. Then there was the really super overbaked ham incident that the neighborhood pack of dogs turned their noses away from. Those are the stories that make me smile. Much more than those pretty pictures on the greeting cards that have such lofty expectations for what Thanksgiving should be.
So whatever type of Thanksgiving your family celebrates this year, make a few memories. In in the spirit of Charlie Brown and his crew, invite a few others into the kitchen to help out. Enjoy the time with family and friends, relax and really take time to savor the flavor of the food.
Pumpkin Cake Roll
1/2 c. all-purpose flour
Cream Cheese Filling:
8 oz. cream cheese, softened
Combine flour, baking powder and pumpkin pie spice; set aside. In a stand mixer, beat egg yolks, pumpkin and vanilla for 5 minutes. Gradually add 1/3 cup granulated sugar and beat on high until thoroughly combined. In another bowl, with a clean beater, beat egg whites until soft peaks form. Gradually add 1/2 cup granulated sugar until stiff peaks form. Fold egg yolk mixture into beaten egg yolk mixture. Then sprinkle the flour mixture over the top of the egg mixture, folding it in until just combined. Prepare a jelly roll pan (15- by 10- by 1-inch) with grease and flour. Bake at 375 degrees F for 12 to 15 minutes or until middle of cake springs back when lightly touched. Loosen edges of cake from pan with a knife immediately. Turn cake out onto a towel sprinkled with powdered sugar. Sprinkle top of cake with powdered sugar and roll up towel and cake from the short end. Cool completely on rack, unroll carefully and remove towel. Spread with cream cheese filling and roll back up. Wrap with plastic wrap and refrigerate for 2 hours before slicing and serving.
Filling: In a bowl, beat together cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Add the remaining cup until desired consistency for spreading is reached.
Apron Strings Tip: I also lay a piece of parchment paper on top of the greased and floured pan for easy removal.
Soft Pumpkin Cookies with Drizzle
2 1/2 c. all-purpose flour
2 c. sifted powdered sugar
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl; set aside. Beat sugar and butter in a stand mixer until well blended. Beat in pumpkin, egg and vanilla extract until mixture is smooth. Beat in flour mixture 1/2 cup at a time. Drop by rounded tablespoon full onto prepared cookie sheets. Bake for 15 minutes at 350 degrees. Let cookies cool on pan 2 minutes before removing to a wire rack. Cool cookies completely. To make the drizzle, combine all ingredients and beat well. Drizzle over cookies.
Apron Strings Tip: Using parchment paper to line your cookie sheet is key to getting the right texture and shape for these cookies. I like to add a bit of orange juice to my drizzle recipe. This recipe makes 3 dozen so I usually double it. If you plan to freeze the cookies, skip the drizzle and wait until you unthaw them.
Easy Pumpkin Crumble Dessert
1 (15-oz.) can pure pumpkin
Grease a 9- by 13-inch cake pan. Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and cinnamon in a large bowl and mix well, about 2 minutes. Pour into cake pan and distribute evenly. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with chopped nuts. Bake at 350 degrees F for 55 to 60 minutes or until a knife inserted in the center comes out clean.
Apron Strings Tip: I like to make this a day before I want to serve it so the topping isn’t quite as crunchy. I often mix the dry cake mix, nuts and unmelted butter together with a pastry knife and sprinkle it on, pressing to “seal” the top. Serve with vanilla ice cream.