I am including a transitional recipe for this month – perfect fit for Halloween and Thanksgiving. Thank you,Phyllis, for sharing this with me.
Pumpkin Cheese Ball
Shape the Cheddar and cream cheese mixture into the shape of a small pumpkin and add a broccoli stem to serve as the stem. Serve with crackers and fresh apple wedges for an autumn appetizer.
Yield: 16 servings
• 2 (8-oz) blocks extra-sharp Cheddar cheese, shredded
• 1 (8-z) package cream cheese, softened
• 1 (8-z) container chive-and-onion cream cheese
• 2 teaspoons paprika
• 1/2 teaspoon ground red pepper
• 1 broccoli stalk
• Red and green apple wedges
Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips or back of knife.Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving. Looks pretty sprinkled with a bit of paprika too.
I am including another recipe this month since we all need lots of options for successful holiday entertaining.
Apple Streusel Coffee Cake
10 tablespoons butter, softened
¾ cup sugar
2 extra large eggs, beaten
2 teaspoons vanilla
¾ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
2/3 cups almond flour
½ cup sour cream
3 apples, peeled, cored, and thinly sliced
2/3 cup flour
1/3 cup light brown sugar
½ teaspoon cinnamon
3 tablespoons butter
1 tablespoon water
2/3 cup chopped walnuts
(May substitute pears or combination)
Preheat oven to 350⁰. Butter an 8 inch cake pan and line it with parchment paper. Pan should be “professional” bake ware with 2 inch sides.
Make the topping by combining flour sugar, cinnamon and butter and working with fingers or pastry blender until the mixture is crumbly. Add the water and nuts and break into lumps. Set aside.
Combine flour, baking powder, baking soda and almond flour. In separate bowl, cream the butter and sugar until fluffy. Gradually beat in eggs and vanilla. Fold in the flour mixture; then beat in the sour cream. Spoon half batter into the prepared pan. Arrange the apples snugly on top in a single layer and spoon the remaining batter over. Scatter the topping over the cake and bake in preheated oven for 50-60 minutes or until a skewer comes out clean. (Note that the apples will make it seem quite wet.)
Cool in pan for 10 minutes, then loosen edges with a knife and invert carefully onto a plate, remove parchment paper, and invert again onto a serving plate (so that topping is on top!).
(from Breakfast & Brunch by Tonia George)