Maple Pumpkin Pie

1 can pumpkin puree

1/2 cup sugar

1/4 cup maple syrup

2 eggs

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/2 tap salt

1 cup evaporated milk

In a bowl, mix together eggs and pumpkin. Add in spices, sugar and syrup. Pour in milk and mix well. Fill pie shell with pumpkin mixture. Bake at 425 for 15 minutes. Then, bake at 350 for 30-40 minutes or until toothpick comes out clean. Cool. 

Scalloped Potatoes

• 8 cups potatoes, about 3 pounds peeled and sliced really thin
• 4 tablespoons butter
• ½ cup onion, diced
• 1 teaspoon garlic, minced
• 6 tablespoons flour
• 2 cups milk
• 1 cup chicken broth
• 1 cup cheddar cheese, grated
• ½ teaspoon thyme
• salt and pepper, to taste
• ½ tablespoon fresh thyme
• fresh thyme for garnish

Instructions

• Spray a 9×13 pan with nonstick spray. Preheat oven to 350°F.
• Wash, dry and peel the potatoes. Using a mandolin slice the potatoes very thin (⅛-inch thick).
• In a large saucepan over medium low heat melt the butter. Add the onion and garlic and cook until the onions and garlic are soft.
• Add the flour and cook 2 minutes longer.
• Reduce the heat to low and slowly pour in the chicken broth whisking the whole time. Next add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.
• Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
• Place half of the sliced potatoes in a layer in the bottom of the 9×13 prepared pan. Season with salt and pepper. Pour half of the sauce over the top of the potatoes.
• Next add the second layer of sliced potatoes. Season with salt and pepper. Pour the remaining sauce over the top. Sprinkle with fresh thyme.
• Cover with foil and bake for 45 minutes.
• Remove the foil and bake another 30 minutes.
• Remove from oven. Garnish with fresh thyme. Let the dish sit for about 10 to 15 minutes before serving.

Pumpkin Donuts

• 1 large egg
• 2 tablespoons (30ml) milk
• 1/4 cup applesauce
• 6 tablespoons butter, melted
• 1/2 teaspoon pure vanilla extract
• 3/4 cups (135g) pumpkin puree
• 3/4 cup (165g) light brown sugar
• 1/4 cup (48g) granulated sugar
• 1 1/4 cups (175g) all-purpose flour
• 1 teaspoon (4g) baking soda
• 1/2 teaspoon salt
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• pinch of nutmeg

Coating

• 1/4 cup (56g) butter, melted
• 1/4 cup (48g) granulated sugar
• 1 tablespoon (15-22g) ground cinnamon 

Instructions

1. Prep:Preheat the oven to 350°F.
2. Beat the wet ingredients:Beat the egg for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
3. Beat in the dry ingredients: First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
4. Bake: Generously spray your donut pan with cooking spray. Fill each cavity with 1/4 cup of batter. Bake at 350°F for 10 minutes (elevation I do 15 or so min). Test for doneness by inserting a toothpick into the center of the donut, if the toothpick comes out clean, the donuts are done. Cool for 5 minutes and then turn out onto a wire rack.
5. Coat: Once cooled, brush the donuts with melted butter and then roll them in a mixture of cinnamon and sugar until well coated.

Notes

Make ahead and storage suggestions: Keep stored in an airtight container in a cool and dry place. These will stay moist for a few days, but it’s best when served within 2 days of preparing. After 2 days, the coating gets too soft, so if you make them ahead of time, store them in an airtight container and add the cinnamon sugar coating the day you plan to serve them.

To freeze these, cool them completely, and freeze without the coating in an airtight container. Thaw to room temperature and then add the cinnamon and sugar coating.

Southern Peach Cobbler

Note: reduce sugar in cobbler. Cut topping sugar/cinnamon in half. Cook peaches longer until softened or fork tender.

• 2 bags Frozen peaches, 20 ounces each
• 1 cup Granulated sugar
• 1 cup Brown sugar
• 1 teaspoon Vanilla extract
• ½ teaspoon Almond extract, (optional but recommended)
• ½ tablespoon Cinnamon
• ½ teaspoon Nutmeg
• 2 teaspoons Corn starch
• 1 teaspoon Cream of tartar
• ½ stick Butter, unsalted room temperature
• 2 tablespoons Water
• 1 teaspoon Fresh lemon juice

Cobbler Topping

• 2 cups Flour
• ½ cup Granulated sugar
• ½  cup Brown sugar
• 2 tablespoons Baking powder
• 1 tablespoon Cinnamon, reserve ½ for garnishment
• 1 stick Butter, unsalted cold
• 1/2 cup Boiling hot water (see notes)
• ½ teaspoon Salt
• 3 tablespoons Granulated sugar, to dust top of cobbler

Instructions

Preheat oven to 375 degrees

Spray a 9x13 baking dish with non-stick spray. In the same dish, add peaches, sugars, vanilla and almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice. Mix it until combined.

Cover the dish with foil and cook mixture in the oven for 30 minutes @400 or until peaches are fork tender.

While peaches are cooking, combine flour, both sugars, baking powder, salt, and ½ tablespoon of the cinnamon.

Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with hands. Work it in until it looks like coarse meal or crumbles.

Add the hot water and stir together with a spoon until it's just combined. Cobbler should have a drop biscuit-like texture.

Remove peaches from the oven and spoon dough mixture over the peaches. Make each dough droplet about the size of a golf ball leaving a tiny bit of space between each one (see photo and notes below) to ensure they cook through.

Peaches will not be fully covered. Combine sugar and and remaining ½ tablespoon cinnamon and sprinkle the mixture over dough.

Place the dish back in the oven uncovered and cook for an additional 30-45 minutes, until crust is golden brown.

Recipe notes:

Substitute 8 fresh peaches in place of frozen peaches if desired. Fresh peaches are likely to yield more liquid.

Add more hot water to the cobbler if needed to achieve a doughy "drop-biscuit" like texture. Add 1 tablespoon at a time, no more than ½ cup total.

Cooking times may vary depending on oven settings. If cobbler is not cooked through, bake an additional 15-20 minutes.

If too much liquid remains, remove some using a turkey baster, or gently pour it out. Cobbler will thicken as it sits.