Directions

1. Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
2. Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
3. Stir in canned pumpkin, flour and salt until a sticky dough forms.
4. Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
5. Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
6. Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
7. While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
8. Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12"x16").
9. Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10" long cylinder.
10. Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
11. Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.

Makes 8-10 cinnamon rolls.

Directions

1. Cook spaghetti according to package directions in salted boiling water. Drain, reserving 1/4 cup cooking water.
2. Heat a large dry frying pan over medium-high heat. Cook bacon strips for 2-3 minutes on each side, or until brown and crisp. Discard all but 1 tbsp bacon fat. Drain bacon on paper towels. Chop or crumble bacon.
3. Cook the chopped garlic in the reserved bacon fat over medium heat for 30 seconds, or just until fragrant and season with pepper. Add cooked, drained pasta and reserved cooking liquid and toss together using tongs. Cook for 1 minute or until cooking liquid begins to absorb.
4. Remove from heat and toss thoroughly with egg. Continue tossing pasta with one hand, to avoid scrambling the eggs, and add the Parmesan. Toss well. Add the crumbled bacon, season with salt and pepper to taste (careful with the salt--the bacon is already salty), and serve hot.

Directions

1. Heat the olive oil in a small frying pan over medium-low heat and add the shallots. Cook, stirring occasionally, for 8-10 minutes or until shallots are very soft.
2. While shallots caramelize, cook the bacon on both sides in a large dry frying pan over medium-high heat until very crisp (2-3 minutes). Drain on paper towels and chop roughly. Reserve half of the bacon grease in the frying pan.
3. To assemble the tortillas, place 1/4 of the bottom half of a tortilla in an even layer. Top with a layer of sliced apples and chopped bacon. Top with another 1/4 of the cheese. Fold tortilla over so you have a half circle. Repeat with the remaining ingredients.
4. Cook the quesadillas in the bacon grease (or use olive oil if you prefer) for 2-3 minutes on each side, or until the tortilla is crisp and the cheese has melted.
5. Serve the quesadillas cut into wedges, topped with the caramelized shallots.

Directions

1. Preheat oven to 325 degrees F. Lightly flour a baking sheet and set aside.
2. In a food processor, combine butter, flours, and salt. Pulse until mixture looks like small peas (this can also be done by hand using 2 forks or a pastry cutter). Slowly stream in ice water (you may not need it all) just until mixture comes together. Turn off machine and remove dough. Wrap in plastic wrap or wax paper and refrigerate for 10-15 minutes.
3. In a mixing bowl, combine apple slices, brown sugar, corn starch, cinnamon and lemon juice. Mix well to ensure each apple slice is coated. Leave in refrigerator until dough has finished chilling.
4. On a floured surface, roll the dough out into a 12" circle. Transfer the circle to the prepared baking sheet. Arrange the seasoned apple slices in a layered spiral, working from the outside in, reserving 2 1/2"-3" on the edge for the crust. Pour any liquid remaining in the bowl over the apple slices.
5. Gently fold the reserved edge over the sliced apples and tuck in decoratively.
6. Beat together the egg and 1/8 cup water. Brush, using a pastry brush, over the exposed crust (you may not use it all).
7. Bake for 25-30 minutes. Crust should be golden-brown and shiny.
8. Top with a light sprinkle of brown sugar and let cool.
9. Cut into wedges and serve.

Directions

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet and set aside.
2. In a medium bowl, whisk together olive oil, honey, ginger and garlic. Place sliced tofu in bowl and use hands to ensure each piece of tofu is coated. Let marinate for 10 minutes.
3. While tofu marinates, cook the rice according to package directions. Once it's cooked, spread it on a cool plate and sprinkle with the rice vinegar. Let cool while the tofu bakes.
4. Spread the marinated tofu on the prepared baking sheet and bake for 18-20 minutes (flipping half-way through). Remove and let cool for 5-10 minutes. Cut into 3" strips.
5. To assemble the sushi rolls, lay a piece of nori on a clean, dry surface lengthwise and shiny side down. Wet your hands with cool water and spread 1/4 of the rice over the bottom 1/2 of the nori sheet.
6. Place 1/4 of the greens evenly over the rice. Lay a few strips of tofu in a row on top of the greens. Place a few pieces of scallion along the tofu.
7. Roll up tightly, starting at the bottom. Use a finger dipped in water to seal the end of the nori to the rest of the roll. Cut into sushi-size pieces (using a serrated knife helps). Repeat with remaining ingredients.
8. Serve immediately with soy sauce or pack in an airtight container for your brown bag lunch. If you have any soy sauce packets lying around, tuck them in with the sushi.

Makes about 30 pieces of sushi.