It's fall, ya'all!

That means it's time for some treats using those "fall things"... pumpkin, apples, apples, pumpkin. So here goes....

Pumpkin Cookies

1 cup canned pumpkin
1/2 c. nonhydrogenated margarine
3/4 c. sucanat
1 tsp. vanilla
3/4 c. all purpose flour
3/4 c. whole wheat flour
1/4 c. oat flour (make your own by whirring rolled oats in the blender)
2 T. cornstarch
1 tsp cinnamon
a sprinkle of ginger, nutmeg & cloves
1/2 tsp baking powder
1/2 tsp. salt

Start out by cooking the pumpkin on low for about 45 min. to reduce it to 1/2 c. Cool.

Cream the margarine & sucanat together in a large bowl. Mix in the pumpkin and vanilla.

Place all the dry ingredients in a sieve. Sift into pumpkin mixture. Mix well. Spoon onto cookie sheets and flatten with your hand. Bake for 10-12 min. at 350 degrees.


Applesauce Softies

1 1/3 c. unsweetened applesauce
1/3 c. oil
3/4 c. sucanat
1 tsp. vanilla
1 c. whole wheat flour
3/4 c. all purp. flour
1 T. cornstarch
1 tsp cinnamon
a sprinkle of nutmeg & cloves
1/2 tsp. baking soda
1/4 tsp. salt

Another reduction recipe! (But they are worth it). Cook the applesauce in a saucepan on low until you have 2/3 c. (about 25 min.) OR -- cook in a crock pot all night with the lid off! When it's about done, add 1 c. raisins. This will soften the raisins and thicken the applesauce even more.

Mix the oil, sucanat & vanilla together in a large bowl. Stir in the cooled applesauce. Sift in the flours, cornstarch, spices, soda and salt. Mix to form a soft dough. Scoop into mounds on a prepared cookie sheet. Flatten. Bake at 350 degrees. (Soft cookies 8-10 min; more crispy cookie 10-13 min.)

PUMPKIN CAKE ROLL

(Took this for potluck today... my testers were all smiles! They are such willing tasters, too.)

1 1/2 tsp. egg replacer
2 T flax
1 c. sucanat
2/3 c. pumpkin puree
1 T lemon juice
3/4 c. all purpose flour
1 T. cornstarch
1/2 tsp. cinnamon
a sprinkle of nutmeg & ginger
1/2 tsp. salt
1 T baking powder
ground cane sugar to sprinkle on towel

Oil a jelly roll pan. Cover with parchment. Spray again.

Put egg replacer and flax in a bowl. Add 1/3 c. hot water. Mix well. Add sucanat, lemon juice and pumpkin. In a sieve, place the flour, cornstarch, spices, salt, and baking powder. Sift into pumpkin mixture. Stir in well.

Spread batter into prepared pan. Bake at 375 for 15-18 min. Allow to cool briefly. Flip cake onto towel dusted with sugar. Start at one end and roll it up. Place on wire rack to cool. Once it's cool, spread with filling. Re-roll and chill. Slice in one inch slices and enjoy!

It's Not Cream Cheese Filling

1/2 c. dates
1/2 c. cashews
1 tsp. vanilla
1/2 c. very hot water
2 T. coconut oil
6 oz. Morinu extra-firm tofu
2 T. lemon juice
2 T. pure maple syrup
2 tsp. Ko-jel

Place dates, cashews, vanilla and water in blender. Blend very well. Add coconut oil,tofu, lemon juice and syrup. Blend until well incorporated. Add the Ko-jel and mix in. Allow this to cool before spreading it on the cake.