Pumpkin Spice Bundt Cake

Ingredients

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs at room temperature
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 cups pumpkin purée 
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Directions

1. Preheat 325 degrees F. 
2. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside. 
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes.
4. Add the oil and vanilla and beat on medium until combined, about 30 seconds.
5. Add the pumpkin filling and mix until combined, about another 30 seconds.
6. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
7. Pour the batter into your bundt pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 50 minutes. 
8. Let the cake cool completely before turning it on to a cake plate.

Notes
- Top with glaze

Source
https://cakebycourtney.com/pumpkin-bundt-cake-with-butter-rum-sauce/#recipe-section

Duchess Potato Casserole

Ingredients

• 3 ½ pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick (NOT CUBED)
• ⅔ cup half-and-half
• 1 large egg, separated, plus 2 large yolks
• Salt and pepper
• Pinch nutmeg
• 10 tablespoons unsalted butter, melted

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Grease (with butter) 13 by 9-inch baking dish.
3. Place potatoes in large saucepan and add cold water to cover by 1 inch.
4. Bring to simmer over medium-high heat. Adjust heat to maintain gentle simmer and cook until paring knife can be slipped into and out of centers of potatoes with no resistance, 18 to 22 minutes.
5. Drain potatoes.
6. While potatoes cook, combine half-and-half, 3 egg yolks, 1 3/4 teaspoons salt, 1/2 teaspoon pepper, and nutmeg in bowl. Set aside.
7. Place now-empty saucepan over low heat; set ricer or food mill over saucepan. Working in batches, transfer potatoes to hopper and process.
8. Using rubber spatula, stir in 8 tablespoons melted butter until incorporated.
9. Stir in reserved half-and-half mixture until combined.
10. Transfer potatoes to prepared dish and smooth into even layer.
11. Combine egg white, remaining 2 tablespoons melted butter, and pinch salt in bowl and beat with fork until combined.
12. Pour egg white mixture over potatoes, tilting dish so mixture evenly covers surface.
13. Using flat side of paring knife, make series of 1/2-inch-deep, 1/4-inch-wide parallel grooves across surface of casserole. Make second series of parallel grooves across surface, at angle to first series, to create crosshatch pattern.
14. Bake casserole until golden brown, 25 to 30 minutes, rotating dish halfway through baking. Let cool for 20 minutes. Serve. 

Notes
- To make this dish easier to pull off, skip the piping and baked the mashed potatoes in a baking dish. To give the casserole a crisp, golden brown, attractive finish, coat the top with a mixture of butter and egg whites and then scored the surface with a paring knife before baking.

- TO MAKE AHEAD: At end of step 3, wrap dish in plastic wrap and refrigerate for up to 24 hours. To serve, top and score casserole as directed in step 4 and bake in 375-degree oven for 45 to 50 minutes.

Source
- https://www.americastestkitchen.com/recipes/10219-duchess-potato-casserole

- https://www.youtube.com/watch?v=dgqYb9LcUSk

Applesauce Bread

Ingredients

• 1/2 cup of softened butter
• 1 large egg
• 1 1/2 tsp baking soda
• 3/4 tsp ground nutmeg
• 1 cup sugar
• 1 1/2 cups of flour
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 1/2 cups of applesauce
• 1 tsp of pure vanilla extract

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, blend together the butter, egg, and sugar with electric mixer
3. Add the flour, baking soda, cinnamon, nutmeg, and salt
4. After it starts to from a crumbly dough, pour in the applesauce + vanilla extract and mix together
5. Bake at 350 degrees for about 40 minutes

Notes
- Pecans or raisins optional

Source
http://www.keeleymcguire.com/2011/11/food-for-thought-applesauce-bread.html?m=1

https://www.pauladeen.com/recipe/applesauce-bread/

Quick Cobbler

Ingredients

• 1 can pie filling, any flavor
• 1 cup Baking Mix
• 1 cup Milk
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 cup butter, melted

Directions

1. Preheat oven to 375
2. Grease 8x8 baking dish
3. Combine baking mix, cinnamon, nutmeg
4. Stir in milk
5. Stir in melted butter
6. Pour mix into baking dish
7. Top with pie filling
8. Bake for 50 min - 1 hr until golden brown

Notes

Serve warm with ice cream

Source

TheBudgetBabe / Instagram

Ali's Cinnamon Butter

Mix unsalted butter with cinnamon, nutmeg and honey to taste.

Noodle Kugel

Ingredients

• 1 pound wide egg noodles
• 1/2 stick butter
• 2 cups cottage cheese
• 2 cups sour cream or Greek yogurt
• 1/2 cup sugar
• 5 eggs
• 1 1/2 tsp vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 cup raisins

Topping ingredients

• 3 cups crushed cereal (raisin bran crunch, cornflakes, etc.)
• 3 tablespoons sugar
• 1½ teaspoon cinnamon
• 3 tablespoons soft butter, cut into bits

Directions

1. Preheat to 350.
2. Grease/Butter a 13 by 9 by 2 inch glass or ceramic dish.
3. Cook noodles with a good pinch of salt according to directions until al dente.
4. Drain well, then return to the pot and add butter, totally coating the noodles.
5. Whisk together eggs, sugar, vanilla, and salt.
6. Then stir in sour cream or Greek yogurt.
7. Lastly, fold in cottage cheese.
8. Combine your noodles with the mixture, and transfer into the dish.
9. To make the topping, toss together cereal, sugar, cinnamon and butter and sprinkle evenly over noodles.
10. Bake kugel for 1 hour until golden brown. 
11. Let stand at least 5-10 minutes before serving. 
12. Serve warm or at room temperature.

Notes

Source
http://whatjewwannaeat.com/noodle-kugel

http://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe.html

http://www.foodnetwork.com/videos/noodle-kugel-0128633.html

Candied Sweet Potato

wash potatoes

bake in oven 400º for 45 min

let cool

peel skins

slice into 1½-inch-thick rounds

lay rounds flat in baking dish

sprinkle with ground nutmeg and cinnamon

top with brown sugar

top with nubs of butter

bake