The Makeshift Chef
Chelsea Durning is a cook by trade, and she knows how to scrap up a delicious meal with seasonal ingredients Autumn is a wonderful time of year–apples and pumpkins are ripe for the picking. It also means that Halloween is just around the corner, and that can only mean one thing: sweets! That’s right folks, it’s time to bring out the candy and make some delicious treats. Here are three recipes for those with a sweet tooth. Pumpkin Roll Cake: • 1 cup flour 3 eggs • 1 tsp. cinnamon • • 1 cup sugar ¾ cup pumpkin • • 1 tsp. baking soda Filling 8 oz. cream cheese • • 1 ½ cups Confectioner’s (10x) sugar • ½ stick butter ½ tsp. vanilla • For cake: Mix all ingredients and bake at 350 for 15 minutes on greased 10”x15” pan. When finished, remove from pan. Roll up in towel (NOT terrycloth). Sprinkle with 10x sugar. Let Cool. For Filling: Mix well. Unroll cooled cake. Spread filling and roll up the cake again. Sprinkle with 10x sugar.
Pumpkin Dip • 16 oz. cream cheese • 1 (15 oz.) can of pumpkin • 2 cups Confectioner’s (10x) Sugar • 1 tsp. cinnamon • 1 tsp. ground ginger For Dipping: ginger snap cookies, celery sticks, angel • food cake squares, vanilla wafers, apple slices, grapes Beat cream cheese and pumpkin together until smooth. Mix in sugar, cinnamon, and ginger until well blended. Garnish with raisins or toasted pumpkin seeds. Serve chilled. Mini Caramel Apples • 4 apples • Caramel Dipping Sauce, warm Using a melon baller, scoop out bite-sized pieces of apple. Spear the apple balls with tooth picks and dip in warm caramel sauce. cdurning@thewcpress.com
OCTOBER 2012 | thew cpres s.com
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