Charlene Patton's holiday desserts

TOPEKA, Kan. (WIBW) Pumpkin Swirl Streusel Cake

1 cup margarine, softened
2 cups granulated sugar
4 eggs
1 cup canned pumpkin
1 cup soy sour cream
1 teaspoon vanilla
3 cups soy flour blend
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
Streusel
½ cup brown sugar
1 teaspoon cinnamon
1 tablespoon margarine
Powdered sugar, optional

Combine In large mixing bowl margarine and 2 cups granulated sugar; beat with an electric mixer until creamy. Add eggs one at a time. beating well after each egg. Add pumpkin, soy sour cream and vanilla. Sift into medium bowl soy flour blend, baking soda, pumpkin pie spice and salt. Gradually add dry ingredients to creamed mixture; stir until blended. Mix streusel ingredients until blended and crumbly. Pour half of pumpkin batter into a 12-cup greased and floured tube or fluted pan. Sprinkle streusel filling over batter; then cover streusel with remaining batter. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted comes out clean. Cool in pan on rack for 15 minutes; remove cake from pan onto wire cooling rack to cool completely. Sprinkle with powdered sugar before serving. Makes 16 servings.

Nutritional Information per serving: one slice (112g)
Calories 362; Total Fat 16 g (4g sat fat); Cholesterol 47 mg; Sodium 423 mg; Total Carbs 49 g; Protein 5 g; Fiber 1 g

Pumpkin Caramel Cookies

3/4 cup margarine, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup canned pumpkin
2 teaspoons vanilla
2¼ cups soy flour blend
3 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 package (11 oz.) butterscotch baking pieces or caramel bits

Combine In large mixing bowl margarine, granulated sugar and brown sugar; beat with an electric mixer until creamy. Add eggs, pumpkin and vanilla; mix well. Sift into medium bowl soy flour blend, baking powder, pumpkin pie spice and salt. Gradually add dry ingredients to creamed mixture; stir until blended. Stir in caramel bits. Drop dough using 1 ½ -inch scoop about 2 inches apart on a baking sheet. Bake 13 – 15 minutes or until edges are golden brown. Let cool on baking sheet 5 minutes before removing cookies to cooling rack. Makes 4 dozen cookies.

Caramel Frosting

¼ cup margarine
¼ cup brown sugar
3 cups powdered sugar
3 tablespoons soy milk
¼ cup chopped honey roasted soy nuts, optional

Combine margarine and brown sugar in medium saucepan and heat until mixture boils. Lower heat and continue cooking for 2 minutes; stirring. Remove from heat. Place powdered sugar in mixing bowl; add brown sugar mixture and beat with electric mixer. Add soy milk for desired frosting consistency. Frost cookies and sprinkle with chopped honey roasted soy nuts.

Nutritional Information per serving: one cookie (43 g)
Calories 166; Total Fat 6 g (2g sat fat); Cholesterol 8 mg; Sodium 129 mg;26 Total Carbs 26g; Protein 2 g; Fiber 1 g

Pumpkin Skillet Rolls

1 package (1/4 oz.) active dry yeast
¼ cup warm water (110 to 115 degrees)
½ teaspoon sugar
1 cup soy milk
3 tablespoons margarine
2 teaspoons salt
½ cup sugar
1 cup cooked pumpkin
5 to 6 cups soy flour blend, divided

Dissolve yeast in ¼ cup warm water with ½ teaspoon sugar. In small saucepan heat 1 cup soy milk and 3 tablespoons margarine until temperature reaches 110 to 115 degrees. Pour mixture into mixing bowl; add salt, ½ cup sugar, pumpkin and 2 cups soy flour blend; beat until smooth. Add enough remaining flour to form a soft dough. Turn dough out on lightly floured surface and knead 6-8 minutes until dough is smooth and elastic. Place dough in greased bowl and let rise until doubled. Punch down dough and divide in half; form each half into 12 rolls. Place 12 rolls into a 10-inch cast-iron skillet or round baking pan. Cover; let rise until doubled. Bake at 375 for 20 to 25 minutes until golden brown. Makes 2 dozen rolls.

Nutritional Information per serving: one roll (59g)
Calories 148; Total Fat 3 g (0g sat fat); Cholesterol 0 mg; Sodium 216 mg; Total Carbs 27 g; Protein 4g; Fiber 1 g

Slow Cooker Rattling Ribs

2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon soy flour blend
2 teaspoons smoked paprika
2 teaspoons garlic salt
3 pounds pork loin back ribs

Place seasonings in re-sealable plastic bag; mix. Cut ribs into individual rib pieces. Place a few at a time in the plastic bag and coat with seasoning; place coated ribs in a 6-quart slow cooker lined with disposable liner. Repeat with all ribs and place in slow cooker. Sprinkle any remaining seasoning over ribs. Cover and cook on high for 6 hours or low setting for 8 hours or until meat is tender. Makes 6 servings.
Nutritional Information per serving: two ribs (237g)
Calories 414; Total Fat 22 g (8g sat fat); Cholesterol 150 mg; Sodium 951 mg; Total Carbs 6 g; Protein 48 g; Fiber 0 g

Dipping Sauces

Smoky Mustard Dipping Sauce

¼ cup mustard
¼ cup honey
¼ teaspoon smoke flavoring
¼ teaspoon soy sauce

Combine mustard, honey, smoke flavoring and soy sauce in mixing bowl until smooth. Makes ½ cup sauce.
Nutritional Information per serving: 2 tablespoons (18g)
Calories 32; Total Fat 0 g (0g sat fat); Cholesterol 0 mg; Sodium 95 mg; Total Carbs 10 g; Protein 0 g; Fiber 0 g

Sizzling Peach Barbecue Dipping Sauce
¼ cup peach preserves
¼ cup barbecue sauce
1 teaspoon soy sauce
1 jalapeno pepper, chopped, optional

Combine peach preserves, barbecue sauce and soy sauce in mixing bowl. Add jalapeno pepper as desired. Makes ½ cup sauce.
Nutritional Information per serving: 2 tablespoons (18g)
Calories 38; Total Fat 0 g (0g sat fat); Cholesterol 0 mg; Sodium 127 mg; Total Carbs 9 g; Protein 0 g; Fiber 0 g