This is a Martha recipe. Its very delicious – subtle, but with an obvious spice.

1 1/4 cup all-purpose flour
2Tbs sugar
2Tsp baking powder
1/2tsp cinnamon, ground ginger and salt
1/8tsp nutmeg
pinch of ground cloves
1cup milk*
6Tbs canned pumpkin
2Tbs melted butter
1 egg

Sift together dry ingredients, mix wet and blend together.

*I found these to be a bit thick, and added approx. 1/8 cup more milk.

This came from a recipe website. It is absolutely delicious. I made it for Thanksgiving, and everybody requested it again for Christmas (and birthdays, graduations…)

Ingredients
3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional

Directions
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

These are wonderfully flavored, light and fluffy, slightly sweet, with a warm hint of molasses!

1 3/4c. flour
1c. sugar
1Tbs. baking powder
1/4t. salt
1t. cinnamon
1/2t. nutmeg
1/2t. ginger
1/4t. allspice
1/8t. ground cloves
1c. pumpkin puree
1/2c. milk or soy milk
1/2. vegetable oil
2Tbs molasses

Preheat oven to 400F.
Sift together dry (flour through cloves).
Whisk together wet (Pumpkin through molasses) and combine with dry.
1/4c. finely chopped walnuts can be added at this point if desired.
Grease a muffin tin (makes approximately 12) and fill each cup 2/3 full.
Bake 15-20 minutes or until a toothpick comes out clean.

3/4c. onion
1/3c. celery
1T. olive oil
1T minced garlic
1.5c. chopped nuts
1/2t. thyme
1/2t. sage
1.5c. breadcrumbs
2T. nutritional yeast
1/2t. salt
1/4t. black pepper
1/3c. water
2 eggs

Saute onions, celery and garlic.
Add nuts and herbs and saute 2-3 minutes until fragrant.
Remove from heat.
In a separate bowl, combine bread crumbs, nutritional yeast, salt, pepper, and nut mixture. Whisk in eggs and add water.
Grease an 8×12 baking tin and bake at 350F for 20-30 minutes.
Allow to cool before serving.

I used a mix of sourdough and whole wheat bread torn into small bits for the breadcrumbs.

This is exceptional with the mushroom gravy.

1/2cup softened butter
1/2cup maple syrup
1 egg
1tsp vanilla
1.5cup flour (this can be entirely all-purpose, or 3/4cup all-purpose and 3/4cup whole wheat)
1/4tsp salt

Preheat oven to 375F.
Cream butter, maple syrup, vanilla and egg. Mix flour and salt and combine with creamed mixture.
Bake 10-15 minutes on a greased cookie sheet

5cups all-purpose flour, sifted
1tsp. baking soda
1tsp. salt
1tsp. nutmeg
3tsp. ginger
1cup butter
1cup molasses
1cup sugar

Sift together flour, soda, salt, nutmeg and ginger. Melt the butter in a sauce pan large enough for mixing the dough. Add sugar and molasses and mix well. Gradually stir in 4 cups of the flour mixture. Work in the remaining flour with your hands. Roll dough to 1/4in. thick. Cut. Bake on a lightly greased cookie sheet at 325F for 15-20 minutes or until the cookies are lightly browned. Cool and decorate as desired.

I saw Emeril make this cranberry sauce on the food network, then visited their recipe to get the recipe.

6oz. fresh cranberries – sort through them, pull out any that look suspicious
1Tbs. orange zest
1/2cup sugar
1cup water
a pinch of salt
a pinch of cinnamon (optional: nutmeg!)
2Tbs. cornstarch
1/4cup fresh orange juice.
optional: 1/4cup chopped pecans

Combine the cranberries, zest, sugar, water, salt, cinnamon and nutmeg in a sauce pan. Bring to a boil and cook for 10 minutes. Dissolve the cornstarch in the orange juice. After ten minutes, the cranberries should have begun to pop. Add the OJ to the cranberries and stir to blend (if using pecans, add them to the pot now). Let this simmer for another 15 minutes, until the mixture has thickened and the cranberries have begun to fall apart. Remove the pot from heat and let it cool completely before refrigerating.

This is great as a cranberry sauce for the holidays. It also makes really great jam for toast and is delicious to eat by itself!

3Tbs all purpose flour
1tsp. fresh grated lemon zest
1/2tsp. cinnamon
1/4tsp. allspice
1/8tsp. salt
2/3cups plus 1Tbs. sugar
2.5lbs apples peeled, cored, and cut in wedges
1Tbs fresh lemon juice
pie crust
1 large egg lightly beaten

Put a large baking sheet in the middle of the oven and preheat to 425F.
Whisk together flour, zest, cinnamon, allspice, salt, 2/3cup sugar and gently toss with apples and lemon juice.
Roll out one piece of pie dough on lightly floured surface into 1in. pie round, then fit it into the pie plate. Trim the edge leaving 1/2in. overhang. Chill shell.
Roll out remaining piece of dough. This can be placed whole over the top, being sure to make several holes at the center of the shell. Or, it can be sliced in strips to create a woven crust.
Spoon filling into shell, cover with pastry and trim with kitchen shears leaving 1/2in. overhang. Press edges together and crimp decoratively. Lightly brush top of pie with eggs and sprinkly with remainintg 1Tbs. sugar.
Bake 20 minutes at 425F then reduce to 375F and bake 40 more minutes until crust is crisp and golden and the filling bubbles. Cool pie on a rack.

Note: for pie crusts, see the recipe for included with the Pumpkin Pie. Double the recipe to make both a top and bottom crust.

1 medium size butternut
veggie stock
milk
1in. of fresh grated ginger
1/2ts. cinnamon
1/4tsp. nutmeg
1/8tsp. ground cloves

Cut butternut in half and remove seeds. Bake at 325F for 45 minutes. Remove from the oven, allow to cool and then peel, chop into 1in. cubes and place in a pan with veggie broth to simmer until tender. Move some or all of butternut to a food processor to be pureed. Add in ginger, cinnamon, cloves and nutmeg. Add in as much veggie broth and milk to make the soup the consistency you wish. Turn burner down as far as it will go and allow soup to stay warm until ready to be served.

While the soup is cooking down, peel and chop 2 parsnips and 2 beets.
Steam beats and parsnips until almost tender – as the beats will take much longer, begin them first and add in the parsnips when the beats are almost done. Remove from steamer basket and place into a skillet with about a Tbs. of butter, and 1tsp. rosemary and 1/2tsp thyme. Let stir fry until completely tender.

Ladel soup into a bowl, add seasoned root vegetables in the center, top with carmelized onions. Top with plain yogurt if desired.

1 3.5-4 lb. chicken cut into 8 pieces
1 yellow onion cut in 1in. wedges
2 small sweet potatoes, peeled and cut in 1in. chunks
2Tbs. olive oil
1tsp. salt
1/4tsp. black pepper
3Tbs. maple syrup
6 springs of fresh thyme

Heat oven to 400F. Rinse chicken and pat dry. Arrange chicken, sweet potatoes and onion in greased 9×13in. baking dish. Drizzle oil over, season with salt and pepper, and toss chicken and potatoes to coat. Drizzle with with maple syrup and top with thyme. Roast, stirring vegetables once, about 1 hour and 15 min., until chicken is cooked through. Let sit 10min. before serving.