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By Root 752 0

helping of vitamin a from pumpkin pie? i’m not saying you can get all the vitamins you need from these desserts, but you will definitely get more nutritional bang for your buck when you incorporate fruits and vegetables into all that you bake.

RECIPE LIST FOR

BAKED GOODS AND DESSERTS

Garden Cornbread

Potato Yeast Rolls

Mashed-Potato Biscuits

Applesauce

Applesauce Crumb Cake

Maple-Apple Tea Cake

Pumpkin Waffles

Almond-Squash Quick Bread

Carrot Cake with Cream Cheese Frosting

Coconut-Pumpkin Pie

Chocolate Chip–Pumpkin Loaf

Marbled Pumpkin Cheesecake

Vegetarian dishes are marked with this symbol:

Garden Cornbread

Makes 9 squares

This recipe falls under the category of “sneaking vegetables into dishes.” The winter squash or carrot is barely discernable in this moist cornbread. Leftover cornbread is delicious toasted, buttered, and topped with maple syrup (my personal favorite) or jam for breakfast the next morning.

1 cup all-purpose flour

1 cup stone-ground cornmeal

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 eggs, lightly beaten

3 tablespoons sunflower or canola oil

1 cup peeled and shredded winter squash or carrot

1 Preheat the oven to 400°F. Lightly oil an 8-inch square baking pan.

2 Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl.

3 In a separate bowl, combine the buttermilk, eggs, oil, and winter squash. Mix well. Pour into the dry ingredients and stir just enough to thoroughly moisten. The batter will be lumpy. Scrape the batter into the prepared pan.

4 Bake for about 25 minutes, until a tester inserted near the center comes out clean. Serve warm.

Kitchen Note: This is the perfect accompaniment to Chili Beans (page 206).

Potato Yeast Rolls

Makes 32 rolls

Classic American dinner rolls are sometimes neglected in this age of artisanal European-style breads. Watch these disappear faster than you would expect. I usually make this with leftover mashed potatoes, but if you are starting from scratch, figure that an 8-ounce baking potato, cooked and mashed, will yield about 1 cup.

1 (¼-ounce) package or 2¼ teaspoons active dry yeast

½ cup milk, scalded and cooled to about 115ºF

2 eggs, at room temperature

½ cup sugar

½ cup butter, plus more for brushing, melted

1 cup cold mashed potatoes

1 teaspoon salt

4–4½ cups all-purpose flour

1 Sprinkle the yeast over the milk in a small bowl and stir to blend. Let stand for a few minutes until foamy.

2 Combine the eggs, sugar, butter, potatoes, and salt in a food processor and blend well. Add the yeast mixture and pulse to combine. Add 2 cups of the flour and pulse to combine. Add another 1 cup flour and process until fully combined. Continue to add the flour and process until the dough gathers into a soft, slightly sticky ball. You will not need all the flour.

3 Lightly sprinkle a work surface with some of the remaining flour. Knead the dough on the floured work surface until it becomes smooth and slightly soft, adding more flour as necessary. (You may not need all of the flour.) Transfer the dough to a lightly oiled bowl and turn the dough until coated with oil. Set aside to rise in a warm place until doubled in bulk, about 1½ hours.

4 Generously butter two 9-inch round or square cake pans. Transfer the dough to a lightly floured work surface and pat into a rectangle about 16 inches by 8 inches, gently pressing out excess air.

5 Divide the dough into quarters. Cut each of those four sections into eight equal-sized pieces; a pizza wheel or bench scraper works well here. Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pans, leaving a little space between rolls. Cover the pans and set aside in a warm place until the rolls rise almost to the rim of the pans and have doubled in size, about 45 minutes.

6 Preheat the oven to 375°F. Position a rack in the middle of the oven.

7 Bake the rolls for about 30 minutes, until they are golden brown and puffy and an instant-read thermometer