Photo of Soul Cakes courtesy of Lavender & Lovage Blog
● two sticks butter, softened
● 3 1/2 C flour, sifted
● 1 C sugar
● 1/2 t nutmeg
● ¼ t ginger
● 1 t each cinnamon & allspice
● 2 eggs
● 2 t malt vinegar
● ¼ C raisins
● powdered sugar
1. Cut the butter into the flour with a large fork until evenly distributed.
2. Mix in the sugar and spices.
3. Lightly beat eggs and add to the flour mixture.
4. Add malt vinegar and stir.
5. Fold in raisins (optional).
6. Mix until you have a stiff dough. Knead, then roll out to 1/4" thick.
7. Use a floured glass to cut out 3" circles. Place on greased baking sheet.
8. Bake at 350° for 25 minutes. Remove from oven and sprinkle with powdered sugar.
It’s fondu! In a pumpkin!
1 medium pumpkin (about 4 lbs), washed
2 T olive oil
2 cloves garlic, pressed
6 oz baby swiss cheese, grated
4 slices of toast, crumbled
2 oz mozzarella, grated
1 pt half & half
1 t salt
1 t pepper
½ t nutmeg
Breadsticks, vegetables, and fruits for dipping. We recommend including Honeycrisp apples and other varieties from Timeless Prairie, or a sampling from the multiple varieties of apples available this month from from Buffalo Ridge and Wilson's Orchard. Also available this month: carrots from Garden Oasis and Grinnell Heritage Farm and broccoli from Dave Glass and Bluebird Farm.
1. Preheat oven to 350° F.
2. Cut 2-in slice from top of pumpkin, remove any seeds or fibers from top, and set aside. Using a large spoon, removed pumpkin seeds and fibers from inside the pumpkin.
3. Rub inside of pumpkin with blend of oil and garlic. Place pumpkin in large roasting pan.
4. Put bread crumbs and cheese inside the pumpkin, alternating these two ingredients in layers.
5. Mix half & half and spices and pour over the cheese and bread crumbs.
6. Place top on the pumpkin and bake for 2 hours. Set timer to stir mixture after 1.5 hours.
7. Serve with breadsticks and vegetables for dipping. The pumpkin flesh can be consumed along with the fondu.
White of 1 large egg
¼ C brown sugar, packed
2 t paprika
¼ t cayenne pepper
¼ t cinnamon
2 C roasted mixed nuts. We recommend including Chestnuts from J & B Chestnut Farm.
1. Heat oven to 350°.
2. Line baking sheet with parchment paper.
3. Combine the egg white, sugar, and spices, whisking until well blended.
4. Add the nuts and stir to coat.
5. Spread the mixture onto the baking sheet.
6. Bake for 12–15 minutes until coating is set.
7. Let cool before serving.
Garnish with cinnamon sticks.