Bismarck, North Dakota - News

When the house stops overheating by late afternoon and, instead, the chill lingers during the day, then turning on the oven is welcome, both for the warmth that suffuses the house and for the sweet and flaky goodies that are the excuse for turning it on.

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Apples and cinnamon and pastry epitomize the essence of autumn; these treats can be prepared quickly by using tubes of refrigerated dough.

Caramel Apple Strudel

1 cup thinly sliced peeled cooking apple (1 large)

1/4 cup caramel topping (from 12.5-ounce jar)

1/2 teaspoon ground cinnamon

1 can (8 ounces) refrigerated flaky crescent roll sheet

1/3 cup chopped pecans

1 teaspoon sugar

1/4 teaspoon ground cinnamon

1 egg, beaten

Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. In a 10-inch skillet, cook apple, caramel topping and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until apple is tender.

Unroll dough onto cookie sheet. Spoon apple mixture lengthwise down center of dough; spread to within 1/2-inch of edges. Sprinkle with pecans. Starting with the short side, roll up; firmly pinch edges to seal.

In small bowl, mix sugar and 1/4 teaspoon cinnamon. Brush dough with egg. Sprinkle with cinnamon-sugar mixture. Make 3 slits 2 inches apart on top of dough.

Bake 15 to 20 minutes or until deep golden brown. Makes 8 servings.

Per serving: 180 calories, 8 g fat, 25mg cholesterol, 22g carbohydrates, 0g fiber, 3g protein.

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Need a break from sweet? Try savory. The same refrigerated dough sheet can make these crab-filled wontons to serve during the NFL game in front of the TV.

Crab-Filled Crescent Wontons

1 can (8 ounces) crescent refrigerated flaky dough sheet

1 package (3 ounces) cream cheese, softened

3/4 cup chopped cooked crabmeat

1 tablespoon chopped green onion (1 medium)

1/8 to 1/4 teaspoon ground red pepper (cayenne)

1 egg white, beaten

Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll dough on work surface; cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of square. Starting with corner, fold dough over filling and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal.

Place on cookie sheet. Brush with egg white. Repeat with remaining squares and filling. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm. Makes 24 wontons.

Per serving:50 calories, 3g fat, 10mg cholesterol, 100mg sodium, 4g carbohydrate, 0g fiber, 1g protein.

- Pillsbury

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Apples are at their zenith in the fall; here, they are paired with walnuts, cream and apple brandy.

Baked Apples with Walnuts and Cream

2 tablespoons chopped toasted walnuts

2 tablespoons packed light brown sugar

2 tablespoons softened butter

8 prunes, pitted and diced small

1/2 teaspoon grated lemon zest

8 McIntosh apples, cored

2 tablespoons Calvados apple brandy

3 tablespoons maple syrup

1/2 cup heavy cream

Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Combine the walnuts, brown sugar, butter, prunes and lemon zest, and mix until evenly blended. Pack the mixture into the cored apples.

Cut 8 large rectangles of foil and fold each in half to make squares. Set 1 filled apple in the center of each square. Drizzle each apple with some of the Calvados (less than 1 teaspoon per apple) and a little of the maple syrup (less than 1 teaspoon per apple). Pull up the sides of the foil around the apple to make a vented pouch. Grill the apples over direct heat until soft and the juices that collect in the bottom of the pouch are a rich brown, about 35 to 40 minutes. Turn the pouches occasionally as the apples cook.

Whip the heavy cream just until lightly thickened and still somewhat runny. Whisk in the remaining maple syrup.

To serve, place a baked apple on each serving dish. Pour the accumulated juices from the foil pouches over the grilled apples, and then spoon some of the whipped cream over them. Serve immediately. Makes 8 servings.

Nutrition per 71/2-ounce serving: 270 calories, 1g protein, 46g carbohydrate, 10g fat, 30mg sodium, 30mg cholesterol, 6g fiber.

- Culinary Institute of America

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This fun recipe requires mini-fluted tube pans, or what I call tiny Bundt muffin cups.

Pumpkin Patch Party Cakes

Nonstick cooking spray

21/4 cups all-purpose flour

11/2 teaspoons pumpkin pie spice

11/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup (11/2 sticks) unsalted butter, softened

3/4 cup packed brown sugar

3/4 cup granulated sugar

3 large eggs

1 can (15 ounces) pure pumpkin

3/4 teaspoon vanilla extract

1 package (8 ounces) 1/3-less-fat cream cheese, at room temperature

1/2 teaspoon orange extract

1 cup powdered sugar

2 tablespoons milk

6 (4-inch) cinnamon sticks

Preheat oven to 350 degrees. Spray two 6-caving mini-fluted tube pans with nonstick cooking spray.

Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl for 3 to 4 minutes or until creamy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Gradually beat in flour mixture. Spoon evenly into prepared cavities (about 1/2 cup batter in each). Gently tap pan on counter to release air bubbles.

Bake for 20 minutes or until wooden pick inserted in cakes comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely. With serrated knife, carefully cut bottoms off all cakes so surface is level and flat.

Beat cream cheese and orange extract in large mixer bowl until smooth. Gradually beat in powedered sugar. Spread 1 tablespoon mixture over cut side of 6 cakes to within 1/4-inch of edge, making sure to spread mixture over hole in center. Place the 6 cakes without icing on top of cakes with icing.

Add 2 tablespoons milk to remaining cream cheese mixture; beat until smooth. The consistency should be thin enough to drizzle; add more milk as needed. Drizzle over cakes. Before serving, push one cinnamon stick in center of each "pumpkin" to resemble a stem. The stick should rest on cream cheese mixture in center of cakes.

- Nestle

(Reach reporter Karen Herzog at 250-8267 or karen.herzog@bismarcktribune.com.)