Fall recipes in time for harvest

Last week I mentioned that the low humidity, cool temperatures and blue skies makes we want to enjoy those recipes that I usually reserve for just this time of year. I have a whole drawer full of recipes for fall, and I pulled a couple from the top of the pile to share with you today. I hope you enjoy these and have time to send in some of your favorite recipe so other readers can try them as well.

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup chopped pecans

Beat eggs on high speed for 5 minutes. Gradually beat in sugar over 1 minute. Stir in pumpkin and lemon juice. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold flour mixture into pumpkin mixture. Spread in greased and wax paper-lined jellyroll pan, 15-by-10-by-1-inches. Top with chopped pecans. Bake at 375 degrees for 15 minutes; let set for 3 to 5 minutes. Turn out onto clean dish cloth, sprinkled with powdered sugar. Roll up, longwise, towel and cake to form a long roll. Cool in refrigerator 2 to 3 hours. Unroll gently for filling.

Filling:

1 cup powdered sugar

2 (3-ounce) packages cream cheese

4 tablespoons margarine

1/2 teaspoon vanilla

Combine powdered sugar, cream cheese, margarine and vanilla. Beat until smooth. Spread over cake roll with spatula. Reroll cake with nuts on the outside, ending with seam side down. Chill in refrigerator. Garnish as desired.

Apple Nut Tea Rings

4 cups flour, divided

1/2 cup sugar

2 packages active dry yeast

2 teaspoons salt

3/4 cup milk

1/2 cup warm water

1/2 cup butter or margarine

1 egg

1/4 cup melted butter or margarine

Apple Pecan filling

Cherries and chopped pecans, optional

In a large bowl or mixer combine 2 cups of the flour with sugar, yeast and salt. In medium saucepan heat milk, water and butter, just until lukewarm. Butter does not need to melt. Pour milk mixture into flour mixture. Blend at low speed. Add egg; blend at high speed for 2 minutes. With wooden spoon stir in enough remaining flour, about 1 1/2 cups, to make a soft dough. Knead in remaining 1/2 cup flour. Cover tightly and refrigerate at least 2 hours or up to 3 days. Divide dough in half. Roll out each half to a 14 -by-7-inch rectangle. Brush with melted butter. Spread half of the apple-nut filling over each rectangle. Roll up from long side, sealing edges. Place sealed edges down in a circle on greased cookie sheets. Seal ends together firmly. Cut two-thirds of the way into rings at 1-inch intervals. Turn each section on its side. Cover and let rise in warm place until doubled in bulk, 1 to 1 1/2 hours. Bake in 350 degree oven for 20 to 25 minutes or until golden brown. When almost cool, drizzle with vanilla glaze. Decorate with cherries and chopped pecans. Makes 2 rings.

Apple Pecans Filling:

2 cups finely chopped peeled apples

1/2 cup chopped pecans

1/4 cup sugar

2 teaspoons ground cinnamon

Thoroughly toss together the above. Use as directed.

Vanilla Glaze:

Combine 2 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla extract. Stir until smooth. Use as directed on cooled baked rings.

Appalachian Pumpkin Pie Squares

1 cup flour

1/2 cup quick oats

1/2 cup brown sugar

1/2 cup butter or margarine

1 (1 pound) can pumpkin

1 (13 ounce) can evaporated milk

2 eggs

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/2 to 3/4 cup chopped pecans

1/2 to 3/4 cup brown sugar

3 tablespoons butter or margarine

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter. Mix with a fork or pastry blender until crumbly. Press into an ungreased 13-by-9-2-inch pan. Bake at 350 degrees for 15 minutes. Meanwhile, mix pumpkin with milk. Combine eggs, 3/4 cup sugar, salt and spices. Add to pumpkin mixture. Beat well. Pour onto hot crust. Bake at 350 degrees for 20 minutes. Combine pecans, 1/2 cup brown sugar and butter. Sprinkle over pumpkin filling. Return to oven for 15 to 20 minutes, until filling is set. Cool before cutting into 2-inch squares.

Quick Pumpkin Squares

Preheat oven to 325 degrees for glass baking dish or 350 degrees for metal baking dish.

In a bowl, sift or mix together will and set aside:

2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

In a large mixing bowl beat together:

4 eggs

1 (16 ounce) can pumpkin

1 1/2 cups sugar

3/4 cup vegetable oil

1 teaspoon vanilla

Gradually add the dry flour mixture to this pumpkin mixture. Mix until well blended. Spray a 9-by-13-inch baking pan with non-stick cooking spray and spread batter evenly in pan. Bake for 40 minutes or until it springs back when lightly touched in the center. Cool completely before frosting with cream cheese frosting. Garnish with candy pumpkins or pecan halves if desired.

I am all out of room again for this week. Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.