Pumpkin Pancakes

Ingredients

• 1 cup milk
• 3/4 cup pumpkin puree
• 2 eggs
• 2 Tablespoons vegetable oil
• 2 Tablespoons white vinegar
• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Directions

1. In a bowl, mix together the milk, pumpkin, eggs, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Buttermilk Cornbread

Ingredients

• 1/2 cup unsalted butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk or sour milk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375 degrees Fahrenheit. Grease an 8-inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared baking pan.
3. Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean.

Ice Cream Base

Ingredients

• 1 cup heavy cream
• 3 cups half-and-half
• 8 egg yolks
• 3/4 - 1 cup white sugar, depending on ice cream flavor and add-ins
• 1/8 teaspoons salt

Directions

1. Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
2. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
3. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. (This will temper the eggs.)
4. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon,  about 5 to 8 minutes. Do not let mixture boil.
5. Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. 
6. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

Variations:

• Vanilla Ice Cream- Stir in 2 teaspoons vanilla extract to the cream mixture before freezing. Use one whole cup of white sugar.

Rugelach

Ingredients

• 8 ounces cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour

• 1/4 cup light brown sugar, packed
• 6 Tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup walnuts, chopped finely (optional)
• 1/2 cup apricot preserves, pureed

• 1 egg, beaten
• 1 Tablespoon milk

Directions

1. Beat together the cream cheese and butter in a mixing bowl until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Do not overmix, or the pastry will be tough. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
2. To make the filling, combine the 6 Tablespoons of granulated sugar, the brown sugar, cinnamon, and walnuts.
3. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/4 of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Whisk together the egg and milk in a small bowl. Brush each cookie with the egg wash. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
6. Yields 48 cookies.

Mini Cheesecakes

Ingredients

• 1/2 cup graham cracker crumbs
• 1 Tablespoon white sugar
• 1 1/2 Tablespoons melted butter
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 2 teaspoons lemon juice
• 1/4 teaspoon vanilla extract
• 1 egg

Directions

1. Preheat oven to 325 degrees Fahrenheit. Grease a 6-cup jumbo muffin pan or line with foil liners.
2. In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the preheated oven for 5 minutes, then remove to cool.
3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Beat in the egg.
4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees Fahrenheit for 20-25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
5. Yields 6 jumbo-muffin-sized cheesecakes

Variations:

• Mini New York Cheesecakes-Add an additional 2 Tablespoons of white sugar to filling. After beating in the egg, stir 1/4 cup sour cream to the mixture. Proceed baking as directed.

Big Soft Ginger Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit. Sift together the flour, baking soda, ginger,  cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an parchment-lined cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Yields about 2-3 dozen cookies.

Chocolate White Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teapsoon salt
• 1 2/3 cups white chocolate chips

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, cream together the butter and both sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto parchment-lined cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Remove to a wire rack to cool completely.

Molasses Sugar Cookies

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter
• 1 cup white sugar
• 1 cup light brown sugar, packed
• 1/2 cup molasses
• 2 eggs
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon salt

Directions

1. Melt the butter in a large pan on the stove, and cool.
2. Add sugar, eggs, and molasses, beat well.
3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4. Form into walnut-size balls. Roll in granulated sugar. Place on parchment-lined cookie sheet about 2 inches apart.
5. Bake at 375 degrees Fahrenheit for 8-10 minutes.
6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!