Pumpkin Apple Caramel Hotdish Recipes

CHICKEN SHAWARMA HOTDISH

Steps:

• Preheat the oven to 375˚ F. Make the shawarma spice: Combine the paprika, cumin and turmeric in a small bowl.
• Place the chicken in a mixing bowl and season with 2 tablespoons salt and 1 tablespoon of the shawarma spice, tossing to coat. Cook right away, or refrigerate overnight, if desired.
• Heat a large cast-iron skillet over high heat. Add 2 tablespoons canola oil, then add the chicken and sear until caramelized and cooked through, about 4 minutes per side. Transfer the chicken to a baking sheet or plate to cool.
• Add the remaining 4 tablespoons canola oil to the pan, then add the onions and 1 tablespoon salt. Cook, stirring often, until softened and starting to brown, about 7 minutes. Add 2 more tablespoons of the shawarma spice and cook 2 minutes. Remove from the heat and transfer the onions to a large bowl.
• Very thinly slice the chicken, then add to the onions along with the chickpeas and sliced pickles. Add the tahini and stir to evenly coat, then stir in 2 cups water.
• Transfer the chicken mixture to a 9-by-13-inch baking dish and sprinkle with parsley. Split the pitas horizontally to make 8 circles. Stack the pita rounds and slice into 8 wedges each. Put the pita wedges in a mixing bowl, drizzle with the olive oil and lightly toss to coat. Top the chicken mixture with an even layer of pita wedges. Bake until the pita is golden brown, about 20 minutes. Top with the salad.
• Combine the tomatoes, cucumbers, bell pepper, red onion, parsley and mint in a large bowl. Top with the lemon zest.
• Make the vinaigrette: In a separate mixing bowl, whisk the lemon juice, vinegar and 1/4 cup za'atar. Slice the preserved lemon into quarters; cut out and discard everything but the yellow peel. Finely chop the preserved lemon peel, then add to the bowl with the vinegar mixture. Whisk together, then slowly whisk in the olive oil. Season the salad with salt, then add some of the vinaigrette and toss. Top with the feta and remaining 1/4 cup za'atar.

PUMPKIN APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

PUMPKIN CAKE WITH APPLE CRISP TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
• Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
• Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
• Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
• Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
• Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
• Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.