Rural Missouri - November 2017 - 24

| RECIPES

by Heather Berry | hberry@ruralmissouri.coop

utumn is upon us once again, evoking
images of red-and-gold-hued leaves tumbling to our feet, crisp mornings, and air
that often carries with it a whiff of smoke
from a ﬁreplace warming a home nearby.
With days growing shorter, now is the perfect
time to dig out your favorite fall recipes and prepare
some delicious oven-baked goodies that warm you
and yours from within.
This month we're helping you celebrate the new
season with some tasty versions of some fall favorites. Grab a couple of sweet potatoes, some pumpkin, your favorite tart-sweet apples - and even
America's favorite, bacon - and get ready to warm
that kitchen up. Before you know it, your home will
smell like cinnamon and spice and everything nice.
What a yummy way to enjoy a season that warms
your hearth and home.

Candied Sweet
Potato Bundt

2 sticks butter, softened, plus extra butter to grease
pan
1/2 cup brown sugar, ﬁrmly packed
1/2 cup pecans, chopped
1 teaspoon cinnamon
A pinch of nutmeg
2 cups sugar
3 large eggs
12 ounces sour cream
1 cup sweet potato, cooked and mashed
1 teaspoon vanilla
3 cups ﬂour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/8 teaspoon nutmeg
Icing:
1-3/4 cups powdered sugar
6 tablespoons maple syrup
5 tablespoons unsalted butter, melted
Chopped pecans
Heat the oven to 350 degrees. Butter and ﬂour the
Bundt pan.
In a small bowl, combine the brown sugar,
pecans, cinnamon and the pinch of nutmeg; set
aside.
In a large bowl, combine butter and (regular)
sugar. Beat at medium speed with an electric mixer
until creamy. Beat in the eggs, one at a time, beating well after each addition. Stir in the sour cream,
sweet potatoes and vanilla.
In a medium bowl, combine the ﬂour, baking
powder, cinnamon, salt and nutmeg. Gradually add
it to the butter mixture, stirring well.
Pour half of sweet potato batter into prepared
pan. Sprinkle evenly with the brown sugar mixture.
Spoon the remaining batter evenly over the streusel
layer.
Bake until a toothpick inserted in center comes
out clean, about 60 minutes. Remove the cake from
the oven and cool 10 minutes, then ice.
For Icing: In a small bowl, whisk together powdered sugar, maple syrup and melted butter until
very smooth. Pour or spoon icing over warm cake,
then sprinkle with pecans.

RURAL MISSOURI | NOVEMBER 2017

Tastes like
Cool days are the perfect time
to bake some new fall favorites

Pumpkin Pie

Your favorite prepared homemade pie crust for a
two-crust pie
15-ounce can pure pumpkin
3 large eggs
1-1/4 cups brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
A pinch of nutmeg
1/8 teaspoon pepper
1 cup heavy cream
1/4 cup whole milk
1 egg beaten with 1 tablespoon milk (for egg wash)
Sugar (for use on dough decorations if desired)
Whipped topping (optional)
Heat oven to 375 degrees.
Whisk the pumpkin, eggs and brown sugar
together until combined. Add cornstarch, salt, cinnamon, nutmeg, pepper, heavy cream and milk.
Whisk until everything is well combined. Filling
should be a little thick.
Prepare dough for single pie crust and place into
a 9-inch pie dish. Trim off any extra pie dough, then
crimp along edges. Brush edge of crust lightly with
the single egg/milk wash mixture and bake for 10
minutes.
As a pie garnish, use the second crust and cut
out leaf shapes or other fall shapes with cookie cutters. Place dough decorations on a cookie sheet and
brush with any extra egg wash; bake for 10 to 12
minutes. When golden brown, remove garnishes
from oven and set aside. If desired, sprinkle with
additional sugar while warm.
Pour pie ﬁlling into the warm pre-baked crust.
Only ﬁll the crust 3/4 of the way full.
Bake pie until center is nearly set, approximately
55 to 65 minutes. After 25 minutes of baking, cover
the edges of the crust with aluminum foil to prevent
the edges from getting too brown. Center should jiggle a little at end of baking time, but not be soupy.
Allow the pie to cool completely on a wire rack
before serving. As pie cools, decorate the top with
pie crust leaves. When ready to serve, cut and top
with whipped topping.
Cover any leftover pie tightly and store in the
refrigerator.

Apple Dumplings

17-1/2-ounce package frozen puff pastry, thawed
1 cup sugar
1/4 cup plus 2 tablespoons dry breadcrumbs
3 tablespoons cinnamon
A pinch of nutmeg
1 egg, beaten
4 Granny Smith apples, peeled, cored and sliced
into even, thin slices
Topping:
1 cup toasted pecans, chopped
1/2 cup brown sugar, packed
3/4 cup ﬂour
6 tablespoons butter, melted
1-1/2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons milk (to start)
Cinnamon
Heat oven to 350 degrees. Lightly grease a baking
sheet with butter. Roll out each sheet of pastry to
measure 12 inches square. Cut into quarters, to
make eight 6-inch squares.
In a small bowl, combine sugar, bread crumbs,
cinnamon and nutmeg.
Next, brush a pastry square with beaten egg.
Place 1 tablespoon bread crumb mixture in center.
Place one apple half, core side down, over bread
crumbs. Top with another tablespoon of mixture.
Pull up four corners of pastry and pinch sides
together tightly to seal seams. Repeat steps with
remaining apples. Brush each dumpling with beaten egg and sprinkle tops with pecan topping.
Bake for 12 minutes, then reduce heat to 325
degrees, allowing apple dumplings to continue baking for 20 minutes or until lightly browned. Remove
from oven and drizzle with glaze and sprinkle with a
dash of cinnamon. Best served warm.
For topping: In a small bowl, combine chopped
toasted pecans, brown sugar, ﬂour and melted butter. Mix with a fork until mixture is crumbly.
In another small bowl, combine the powdered
sugar, vanilla and milk to make a drizzling consistency (add more milk, 1 teaspoon at a time, if consistency needs to be thinner.)

Table of Contents for the Digital Edition of Rural Missouri - November 2017