Pumpkin Cinnamon Rolls

I saw this recipe on Good Things Utah one day, and it looked so yummy so I wanted to post it here. I haven't tried it yet, although I need to soon, so if anyone tries it before I do, please leave a comment on what you think...


Prepared by GTU viewer Carrie Swenson

Ingredients:

2 T. yeast
1/2c. warm water
1/2 c. canned pumpkin
2/3 c. sugar
½ t. salt
1 egg, beaten
¼ c. melted, butter
1/4 t. ground cloves
1 t. cinnamon
4-5 c. bread flour
½ c. brown sugar, packed
2 T. cinnamon
2 T. melted butter
Method:


Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

¼ c. butter
½ c. brown sugar, packed
2 T. milk
¼ t. vanilla
Pinch of salt
½ c. to ¾ c. sifted powder sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

Pumpkin Bars

I got this recipe off another site called "Celery Go?". They are delicious so I thought I would share the original post.

Pumpkin Bars

Before I post this recipe, I want to give full credit to Dr. Deborah Dean, a professor of mine from BYU who first introduced me to these delightful treats! I hope she won't mind my re-posting the recipe here. I just made these again the other day, and think that they are a wonderful fall dessert.

4 eggs
1 16oz. can pumpkin
2 cups sugar
1 cup oil
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda

Mix ingredients thoroughly. Pour batter onto large, greased cookie sheet (similar to a jelly-roll pan). Bake at 350 degrees for about 20-25 minutes. When cooled, frost with the following cream cheese frosting. (We make ours with Tofutti cream cheese, and no one has ever been able to tell the difference, a fact I'm fairly proud of!)

1 package cream cheese
6 tablespoons butter
1 teaspoon vanilla
3-5 cups powdered sugar depending on your sweetness preference. (we use 3-4)
2-3 tablespoons milk (if needed to thin the frosting to spreadable consistency. We don't usually need it, but the Tofutti cream cheese may not be as stiff as the real stuff...)

Pumpkin Chocolate Chip Cookies

I love this recipe. Not only is it easy, it doesn't take much time and I think a little healthier.

1 Spice Cake Mix
1 Can of Pumpkin (15 oz.)
1 Bag of Chocolate Chips

Mix the Spice cake mix (mix only, do not add any other ingredients called for the cake), 1 can of pumpkin and the chocolate chips in a mixing bowl and scoop onto cookie sheet. I like to use my Pampered Chef cookie dough scooper because it makes them almost perfectly round, but spoons will work fine too. Cook at 350 degrees for 10-12 minutes, depending on how hot your oven is and there you go......Nummy, Nummy

Fall soups and rolls

We recently had a bunch of people over for dinner and we served soups and rolls. I had some requests for the recipes, so I thought I'd post them here too. I'm sure you all have some favorites for the fall, too. I hope you post them. Everything here is super yummy!

Chili (courtesy of Shelley Blackwell, who got the recipe from Jamie and Bill Blackwell!)

1 pound hamburger

1/2 white onion

garlic salt

1 pkg. taco seasoning

2 pkgs. ranch dressing

1 can rotel (canned salsa)

2 cans stewed tomatoes

2 cans corn

2 cans white hominey

2 cans red kidney beans

2 cans pinto beans

Brown meat with onion and garlic salt. Add taco seasoning. Empty into large pot. Add all cans and ranch packets and 2 cups water. Heat! Serve with chips, cheese, sour cream and green onions.

The chili we had was a modified version of this recipe. I did not add the corn or white hominey. I also used my fresh pureed tomatoes in place of the canned tomatoes and salsa, and added some dried peppers.

White Chicken Chili (courtesy of Emily Christensen)

4 chicken breasts
1 can chicken broth
1 sliced onion
1/2 t. garlic salt

Put all in stock pot and boil until chicken is shreddable. Take chicken out and shred with 2 forks, put back in stock pot.

Now add:
4 cans white great northern beans
1 8 oz. jar green salsa
2 cans diced green chilies
3/4 of a 16 oz. sour cream

Heat through. Serve with shredded cheese, extra sour cream and tortilla chips.

Rolls
Mix together dry ingredients:
3 c. whole wheat flour
¾ c. sugar
2/3 c. powdered milk
1 t. salt
3 T. whole egg powder (or add 3 eggs with the liquid ingredients)
2 T. yeast
2 T. vital wheat gluten
Add liquid ingredients:
3 c. warm water
½ c. margarine or butter
Mix well. Add up to 6 or 7 cups of white flour until the dough is no longer sticky. Raise in warm place for 1 hour. Roll and cut dough into desired shape. I like to roll the dough into 4 circles, cut like a pizza for 12 rolls in each circle, and roll from the big side first. Raise in a buttered pan (I put ¼ c. butter or margarine in each pan) for another hour. Bake at 375 degrees for 14 minutes. Yield: 4 dozen rolls (I often ½ this recipe.)

Waffles

I love waffles but don't cook them much since it is just me and my husband at home now. But we made them yesterday while the kids were home for conference. Here is a fun recipe for you to try!


2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons (or a little more) sugar
1 1/2 teaspoons baking soda
1 3/4 cup buttermilk OR (and I prefer the substitution) 1 1/2 cups sour cream thinned with 1/4 cup (I used a lot more) milk.
2 eggs, separated
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract (optional)
canola or other neutral oil for brushing the waffle iron

1) Combine dry ingredients. Mix together the buttermilk(or sour cream/milk) and the egg yolks. Stir in the butter and vanilla (if you are using it).

2) Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat egg whites with whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.

3) Spread about 1/2 cup of batter onto the waffle iron (depending on the size of your iron) and bake until the waffle is done, usually 3-5 minutes. Serve immediately or keep warm for a few minutes in a low oven.

Real maple syrup (a splurge, but worth it) sets off the tanginess of the waffles and takes them from good to great. Serve with fresh fruit and bacon and you are good to go.

Fun Strawberry Spinach/Lettuce Salad

One bag of Baby spinach
One bunch of Romaine Lettuce
One Red Onion sliced into Rings
1 c. Shredded Parmesan Cheese
1-2 c. sliced Strawberries
1 bag Heath Chips
Layer all ingredients above and chill.

Dressing:
1 c. mayo
2/3 c. sugar
1/4 c. milk
1/4 c. white vinegar
1 T. poppyseed
Mix together and put on above ingredients right before serving. Delicious!!!

Fluffy Pumpkin Cheesecake Pie

My daughter had this at her super saturday. It was delicious!!!! Enjoy!

1 Ready Crust Graham Cracker Pie Crust

12 ounces cream cheese, softened

1/2 cup sugar

1-1/2 teaspoons pumpkin pie spice

1 cup 100 % pure pumpkin

2 eggs

Mix cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until blended. Pour into crust. Bake at 350 degrees for 40 minutes. Cool. Refrigerate for 3 hours or overnight. Serves 8.