Comfort-food favorites for fall

By Susan McClanahan

Fall is the perfect time to gather your favorite recipes that fill the house with warm fragrances of cinnamon and other spices, apples and pumpkin. After a long, hot summer, everyone seems ready for cooler temperatures and comfort food.

Today I am sharing a few warm comfort food favorites that are certain to add some joy to your gatherings this fall.

Pumpkin Cheesecake Brownies

For the brownies:

• 1 dry brownie mix for 9x13-inch pan
• 1 egg
• 1/3 cup water
• 1/2 cup oil

For the pumpkin cheesecake:

• 2 packages (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 cup flour
• 2 eggs

Preheat the oven to 350 degrees. Line a 9x13-inch pan with foil and spray it with nonstick baking spray. Mix together the dry brownie mix, egg, water and oil. Reserve 2/3 cup of the brownie batter. Spread the remaining brownie batter in the bottom of the prepared pan.

Beat the cream cheese until creamy. Add the sugar and beat again. Add the pumpkin, vanilla, spices and flour and mix until creamy. Add the eggs one at a time and mix gently until completely mixed into the cheesecake batter.

Spread the pumpkin cheesecake gently on top of the brownie batter in the pan. Drop the reserved brownie batter by small spoonfuls on top of the cheesecake. Use a butter knife to gently swirl the brownies and cheesecake. Bake for 45 minutes. Remove and let cool on a wire rack for 1 hour, then place in the refrigerator until chilled completely. Cut into 24 squares. Serve with whipped cream, sprinkles and pumpkin pie spice, if desired.

Pecan Pumpkin Cheesecake Pie

• 1 refrigerated pie crust

For the cheesecake layer:

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1/2 cup pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ginger

For the pecan layer:

• 2/3 cup dark corn syrup
• 2/3 cup sugar
• 2 eggs
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
• 1 cup pecans

Preheat oven to 350 degrees. Spray a 9-inch pie plate with nonstick baking spray. Unroll the pie crust and place in the pie plate. Fold the edges under and crimp.

Beat the cream cheese until creamy. Add the sugar and beat again. Add the pumpkin and spices and beat until creamy again. Add the egg and beat again. Spread in the bottom of the pie crust.

Whisk together the corn syrup, sugar, eggs, butter and vanilla. Add the pecans and stir to coat. Gently pour on top of the cheesecake layer. Cover the edges of the pie crust with foil or a pie guard. Bake for 55 minutes. Remove and let cool on a wire rack for 1 hour, then refrigerate until chilled. Serve with whipped cream and extra pecans, if desired.

Harvest Time Pot Roast

• 1 beef rump roast or bottom round roast (3 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 3/4 cup fresh or frozen cranberries
• 1/2 cup water
• 1/4 cup sugar
• 1 cup reduced-sodium beef broth
• 1/3 cup prepared horseradish, drained
• 1 cinnamon stick (3 inches)
• 3 whole cloves
• 16 pearl onions
• 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch cubes
• 16 baby carrots
• 4 teaspoons cornstarch
• 2 tablespoons cold water

Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and remove from the heat. In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat. Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 degrees for 2 hours. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30 to 40 minutes more or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well done, 170 degrees). Remove meat and vegetables; keep warm. Discard spice bag.

Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.

Apple Butter Bread

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick butter, softened
• 1/2 cup honey
• 1 egg
• 2 teaspoons vanilla
• 1/4 teaspoon fresh ground nutmeg
• 1 cup apple butter, no sugar added is preferred
• 1 cup buttermilk

Cream butter in a stand or electric mixer. Add honey and blend well. Add egg and vanilla and beat well. Add apple butter and mix to combine thoroughly. Combine flour, baking powder, baking soda, salt and nutmeg. Add dry ingredients alternating with buttermilk, mixing just to combine. Spoon into two 8-inch loaf pans or mini loaf pans, filling to about 3/4 full. Sprinkle tops with sugar. Bake at 350 degrees for 20 to 35 minutes, depending on pan type and size, until toothpick in the center comes out just clean. The larger loaf pans will take a bit longer than the mini pans. Let pan(s) cool on metal rack for about 10 to 15 minutes, then remove loaves and let them cool on wire rack. Serve warm, room temperature or toasted.

Have a great week and, until next time, happy cooking.