Audio Slideshow

These are the recipes used for the slideshow.

SPINACH SALAD

INGREDIENTS:

1 bag of fresh baby spinach

1 cup of dried cranberries

¾ cup sliced almonds

Goat cheese to taste

CIDER VINAIGRETTE

2/3 cup vegetable or salad oil

1/3 cup cider vinegar

1 tsp. honey mustard

½ tsp. honey

¼ tsp. cilantro

¼ tsp. marjoram

Fresh ground salt and pepper

Blend well and shake before use.

SWEET POTATO BISQUE

INGREDIENTS:

6 sweet potatoes, peeled and diced
3 3/4 cups chicken stock
small pinch ground nutmeg
1 1/2 sticks cinnamon, crushed
1 1/2 cloves
3/4 tablespoon maple syrup (or more to taste)
3/8 cup heavy cream
3/8 cup Dry Sack sherry
salt and pepper, to taste
whipped cream for garnish

PREPARATION:

Bring chicken stock, sweet potatoes, maple syrup and spices to a simmer. Simmer until sweet potatoes can be easily crushed. Puree and return to simmer. Add cream and sherry, return just barely to a simmer. Adjust seasonings with salt, pepper and more maple syrup to taste. Strain and serve, garnished with whipped cream and dash of cinnamon.

PORK ROAST (3 lbs)

RUB

3 Tbsp maple syrup

1/8 cup minced garlic

2 Tbsp. cumin

2 Tbsp. cayenne

Fresh ground salt and pepper to taste

VEGGIES FOR ROAST

1 sweet potato

1 small butternut squash

Half a bag of baby carrots

3 stalks of celery

2 medium onions

Baby carrots stay whole, everything else cut in large pieces

You will need 2/3 cup vegetable stalk for roasting

Directions:

Preheat oven to 425 degrees. Take pork out of packaging, rinse with water and pat dry. After mixing together the ingredients for the rub, generously cover the outside of the roast leaving the netting on. Once covered to your liking, set roast in a roasting pan and cook in uncovered for 20 mins. Take roast out of the oven and reduce temperature to 350 degrees. Place veggies in roasting pan around pork add vegetable stalk. Cover with tinfoil and place back in the oven for 45mins-1hr. Use a meat thermometer to check that meat is thoroughly cooked (at least 160 degrees in middle for pork). When ready let meat sit outside of the oven for 5-10 mins to allow settling.

Libbys Pumpkin Roll

Ingredients

· 1/4 cup powdered sugar (to sprinkle on towel)

· 3/4 cup all-purpose flour

· 1/2 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/2 teaspoon ground cinnamon

· 1/2 teaspoon ground cloves

· 1/4 teaspoon salt

· 3 large eggs

· 1 cup granulated sugar

· 2/3 cup LIBBY'S® 100% Pure Pumpkin

· 1 cup walnuts, chopped (optional)

· 1 (8 ounce) package cream cheese, softened

· 1 cup powdered sugar, sifted

· 6 tablespoons butter or margarine, softened

· 1 teaspoon vanilla extract

· 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

APPLE SAUCE

5 medium Cortland apples

1/3 cup water

1 Tbsp. cinnamon

1 or 2 tsp. maple syrup

Peel and cut apples. Reduce apple pieces in medium pot on stove with water cinnamon and maple syrup until apples have been cooked all the way through and can be easily mashed. Allow to cool for a few minutes before serving with the pork.