Just DessertsFallFinalesTry one <strong>of</strong> these threetreats for a lusciousending to anautumn meal.
Butternut SquashCake Roll (Left)❧ PREP: 15 min.❧ BAKE: 15 min. + chillingElizabeth Nelson <strong>of</strong> Manning, NorthDakota is sweet on squash! Her prettydessert is perfect for an autumn specialoccasion.3 eggs1 cup sugar2/3 cup mashed cooked butternutsquash3/4 cup all-purpose flour1 teaspoon baking soda1/2 teaspoon ground cinnamon1 cup finely chopped walnutsConfectioners’ sugarFilling:1 package (8 ounces) creamcheese, s<strong>of</strong>tened2 tablespoons butter, s<strong>of</strong>tened1 cup confectioners’ sugar3/4 teaspoon vanilla extractAdditional confectioners’ sugar, optionalIn a large mixing bowl, beat eggs; graduallybeat in sugar. Add squash and mix well.Combine the flour, baking soda and cinnamon;add to squash mixture and mix well.Line a 15-in. x 10-in. x 1-in. baking panwith waxed paper; grease and flour the paper.Spread batter evenly into pan. Sprinklewith walnuts. Bake at 375° for 13-15 minutesor until a toothpick inserted near thecenter comes out clean. Cool on a wire rackfor 10 minutes.Turn cake onto a kitchen towel dustedwith confectioners’ sugar. Gently peel <strong>of</strong>fwaxed paper. Roll up cake in the towel, jelly-rollstyle, starting with a short side. Coolcompletely on a wire rack.In a small mixing bowl, beat creamcheese, butter, confectioners’ sugar andvanilla until smooth. Unroll cake; spread fillingevenly over cake to within 1 in. <strong>of</strong> edges.Roll up again. Cover and refrigerate for 1hour.Just before serving, dust with confectioners’sugar if desired. Yield: 10 servings.Apple Turnovers❧ PREP: 25 min.❧ BAKE: 15 min.“I had a package <strong>of</strong> puff pastry in myfreezer and mentioned to a friend thatI’d like to make apple turnovers,” notesColeen Cavallaro, Oak Hill, New York.“She shared a recipe that I adapted forApple Turnovers (right)and Fruit ’n’ Pudding Dessertare perfect for the season—and scrumptious!puff pastry. It was a big hit!”1/3 cup sugar1 tablespoon all-purpose flour1/2 teaspoon ground cinnamon4 cups chopped peeled apples1 package (17.3 ounces) frozen puffpastry, thawedTopping:3 tablespoons butter, melted2 tablespoons sugar1/4 teaspoon ground cinnamonVanilla ice cream, optionalIn a large bowl, combine the sugar, flour andcinnamon; add apples and toss to coat. Ona lightly floured surface, roll out each pastrysheet into a 12-in. square. Cut each int<strong>of</strong>our squares.Spoon 1/2 cup apple mixture into the center<strong>of</strong> each square; fold diagonally in half andpress edges to seal. Place on a parchmentpaper-lined baking sheet.In a small bowl, combine the butter, sugarand cinnamon; brush over pastry. Bake at400° for 12-16 minutes or until goldenbrown. Serve warm with ice cream if desired.Yield: 8 servings.Fruit ’n’ Pudding Dessert❧ PREP: 30 min. + chilling“My family is mixed in their taste forholiday desserts,” relates Hattiesburg,Mississippi field editor Shirley Glaab.“Some look forward to pumpkin fla-vors, and others prefer layered puddingdesserts like this one.”1 cup graham cracker crumbs1/2 cup ground pecans1/3 cup butter, melted1/4 cup sugar1 can (8 ounces) crushed pineapple3 medium firm bananas, peeled andcut into 1/4-inch slices1 package (8 ounces) creamcheese, s<strong>of</strong>tened3-1/2 cups cold milk2 packages (3.4 ounces each)instant lemon pudding mixTopping:1 carton (8 ounces) frozen whippedtopping, thawed1/2 cup finely chopped pecansIn a bowl, combine the graham crackercrumbs, pecans, butter and sugar. Pressinto an ungreased 13-in. x 9-in. x 2-in. dish.Drain the pineapple, reserving juice; setpineapple aside. Place bananas in a smallbowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in asingle layer over crust.In a large mixing bowl, beat cream cheeseuntil smooth. Gradually beat in milk. Add puddingmixes; beat on low speed just until combined.Spread over the bananas; top withpineapple. Spread with whipped topping;sprinkle with chopped pecans. Cover and refrigeratefor at least 2 hours beforeserving. Yield: 15 servings.SWEET ENDINGS.Have a delicious dessert? Send your recipe to “Just Desserts,” 5925 CountryLane, Greendale WI 53129 or E-mail to editors@taste<strong>of</strong>home.com. For ContributorGuidelines, turn to page 62.Food for Thought: When speaking, use a grain <strong>of</strong> sugar; when listening, use a grain <strong>of</strong> salt.www.taste<strong>of</strong>home.com 53
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