Baked Pumpkin Donut holes

INGREDIENTS
1/2 cup Vegetable Oil
2 Eggs
1 1/2 cup Sugar
15 oz Pumpkin Puree
2 tsp Pumpkin Pie Spice
1 tsp Salt
1 tsp Baking Powder
1 3/4 cups Flour
3 tbsp Cinnamon Sugar

DIRECTIONS
Preheat the oven to 350.
Lightly grease donut pan.
Combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Mix until blended.
Add in the flour, stirring until blended.
Use a piping bag or zippered bag to fill each donut shape about 3/4 full.
Bake the donuts for 18 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5 minutes then use a butter knife to gently loosen each from the pan.
Transfer to a rack.
Sprinkle each with cinnamon sugar while still warm.
Allow to finish cooling on the rack.

Award Winning Recipe by Corrie

Apple Crisp

Topping
6 T unbleached flour
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 t salt
5 T cold unsalted butter, cut into 1/2"pieces
3/4 cup coarsely chopped nuts

Filling
3 medium Granny Smith apples (1 1/4 lbs)
3 medium McIntosh apples (1 1/4 lbs)
1/2 t grated zest and 1 1/2 T juice from 1 lemon
1/4 cup sugar

Topping
Place the flour, sugars, spices and salt in a food processor to combine.  Add the butter and pulse 10xs, about 4 seconds for each pulse.  Add the nuts , then process again 4 or 5 one second pulses.  Don't over mix. Refrigerate topping at least 15 min.

Preheat oven to 375 & place rack on the lower middle position.

Filling
Peel, quarter and core the apples, then cut into 1 inch chunks.  Toss the apples, zest, juice and sugar in a medium bowl.  Scrape apples into an 8x8 or 9x9 inch baking pan or deep dish pie plate.  Sprinkle chilled topping over the apples and bake for 40 min.  Increase oven temp to 400 and bake until fruit is bubbly and the topping turns a deep golden brown, about 5 min more.

Recipe by Sara

Chipotle Twice Baked Sweet Potatoes

4 sweet potatoes (pick ones that are a good shape for twice baked potatoes) 

1 lime, juiced 

1 tsp garlic powder

1 tsp cumin

2 good pinches of salt, or more to taste 

1 tsp chipotle chili powder (or regular if you can't find chipotle) 

1 whole chipotle, minced 

2 cups spinach 

1/2 cup chopped cilantro 

1/2 cup feta cheese (or mozzarella or Cojita)

Instructions 

 Preheat your oven to 400 degrees. Spray a baking sheet with nonstick spray. Scrub your sweet potatoes clean and lay them on the baking sheet. Roast in the oven until soft, somewhere in the range of 1 hour. Actual baking time will depend on thickness and size of your potatoes. Start checking them after 40 minutes if they are on the small side.  

 Remove the sweet potatoes from the oven and carefully slice them in half. Scoop out the flesh and put it in a medium-sized mixing bowl. Leave a little flesh on the potato to create a wall. Set the skins aside. 

 Once the flesh has been removed, mash it all up in the mixing bowl. Add in the lime juice, minced garlic, cumin, chili powder, and minced chipotle and mix until combined. Stir in the spinach. The potatoes should still be hot enough to wilt them as they are mixed in. 

 Line the skins up on the baking tray. Stuff them with the chipotle sweet potato mixture and top with cheese and cilantro. Put them back in the oven for about 20 minutes until cheese is bubbling and starting to brown. 

Recipe by Christie

Cheesy Roasted Red Pepper Dip

7oz jar Roasted Red Peppers 
4 cups Jack Cheese, grated
8oz cream cheese (low-fat is fine too)
3/4 cup mayo
2 T minced onion
3 cloves garlic, minced
1 T Dijon Mustard

Preheat oven to 350.  Remove peppers from jar and blot excess water.  Dice them up. Soften cream cheese in the microwave.   Add in mayo, onion, garlic and dijon mustard.  Stir to combine. Add in grated cheese and diced peppers.  Bake in the oven in an 8x8 dish or pie plate for 30-45 min.  Bake until bubbly all the way through and browned around the edges.  This recipe can be mixed up 2 days in advance.  Serve with toasted baguettes.

Recipe by Evelyn

Trader Joe's Kringle

Kringle
3/4 cup butter
1 pkg dry yeast
1/4 cup lukewarm water 
1/4 cup lukewarm milk 
1/4 cup sugar 
1/2 tsp salt
1/2 tsp lemon extract
1 egg
2 cups sifted flour

Butterscotch filling for 2 Kringles
1 cup brown sugar 
1/3 cup butter 
pinch salt 
pinch cinnamon
1-2 egg whites
fruit, nuts, raisins, or jam of your choice

Directions
Soften butter with a potato masher.  Spread the butter on waxed paper to an 8x16" rectangle. Chill in the fridge.
Dissolve the yeast in the warm water.  Add milk, sugar, salt, lemon extract and egg.  Mix well.  Add flour and mix until smooth by hand.  A nice dough should be formed.  Wrap with plastic and chill.

Roll the dough on a well floured surface to an 8x12" rectangle.  Divide the prepared butter layer into 2 equal parts.  Place one piece of the butter on 2/3 of the dough.  Fold the uncovered third of the dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top and chill.

Roll the dough again to an 8x12" rectangle.  Place the remaining piece of chilled butter on 2/3 of the dough.  Fold in the same method as the first piece of butter.

Gently roll the dough to an 8x16" rectangle being careful not to break the layering of butter.  Fold like above in thirds.  This makes 24 layers of butter.  Chill.

Cut the dough into 2 equal pieces.  Lightly and patiently roll 1 piece at a time, until piece is about 6x20".

To prepare filling mix ingredients until smooth.  Spread center third of dough with butterscotch filling and add fruit, nuts, raisins or jam.  Fold 1 of the long edges to the middle, moisten other edge and fold over the top to cover the filling.  Seal well.

Put kringle on a lightly greased baking sheet and form into an oval shape, pressing the ends of the kringle together.  Flatten entire oval with hands.  Cover kringle for 1 hour at room temp.  Preheat oven to 350 degrees.  Bake for about 20-25 min or until golden brown.  Cool.  Then ice with powdered sugar & water glaze.

Recipe by Katie