October 2019 What's for Dinner? Ask Linda from the kitchen of Linda Cahill

October 9, 2019 Frances Joyce

With the football season in full swing, the opening of hockey season, Apple month and Halloween, October is the perfect month for getting together with family and friends.

Linda Cahill shares some healthy and delicious recipes and cooking tips from The Pampered Chef for any occasion.

For this month, Linda shares some of her best recipes for appetizers, soups and salads. And, since it is apple month, she has you covered with some mouthwatering recipes featuring delicious apples.

Whether she’s demonstrating products for The Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”

APPLE CINNAMON FRENCH TOAST

INGREDIENTS:

1 loaf (8 ounces) French bread

6 eggs

1 1/2 cups milk

8 tablespoons sugar, divided

1 teaspoon vanilla

1/8 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 Granny Smith apples

2 tablespoons butter or margarine

Maple-flavored syrup

DIRECTIONS:

Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in single layer in Baker.

In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the sugar, vanilla and salt. Pour over bread. Combine the remaining 5 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of apples over bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate 1 hour or overnight.

Preheat oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, for 30-35 minutes or until apples are tender and Let stand 5 minutes before serving. Serve with syrup.

Yield: 8 servings of 2 slices French toast and 2 tablespoons syrup

Nutrients per serving: Calories 370, Fat 9 g, Sodium 310 mg, Dietary Fiber 2 g

Cook's Tips: French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.

Did you know? You can use the Apple Peeler/Corer/Slicer on potatoes to prepare oven-baked curly fries. This tool works best with fresh, firm, uniformly-shaped apples and potatoes.

SPICED PUMPKIN MINI LOAVES

INGREDIENTS:

Bread

2 ¼ cups all-purpose flour

1 cup sugar

1 cup golden raisins

½ cup pecan halves, coarsely chopped

1 tablespoon Cinnamon Plus™ Spice Blend

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 eggs

1 cup solid pack pumpkin

2/3 cup milk

½ cup vegetable oil

Glaze

½ cup powdered sugar

¼ teaspoon Cinnamon Plus™ Spice Blend

2-3 tablespoons maple-flavored syrup

Additional toasted chopped pecans (optional)

DIRECTIONS:

Preheat oven to 325°F. Spray bottoms only of Mini Loaf Pan with nonstick cooking spray. In a Stainless (2-qt.) Mixing Bowl, combine flour, sugar, raisins, pecans, spice blend, baking powder, baking soda and salt; mix well.

In a Stainless (4-qt.) Mixing Bowl, whisk eggs with Stainless Whisk. Add pumpkin, milk and oil; mix well. Add flour mixture to egg mixture; mix until well blended. Fill each cavity of loaf pan with about 1 cup batter.

Bake 45-50 minutes or until wooden pick inserted in center of loaves comes out clean and cracks in top of loaves appear dry. Remove from oven; cool in pan 10 minutes. Loosen sides of loaves from pan; remove to Stackable Cooling Rack. Cool completely.

For glaze, combine powdered sugar and spice blend. Whisk in 2-3 tablespoons maple-flavored syrup until icing is of desired consistency. Drizzle icing over loaves and sprinkle with additional toasted chopped pecans, if desired.

Yield: 16 servings of 2 slices

Nutrients per serving: Calories 260, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 25 mg, Carbohydrate 41 g, Protein 4 g, Sodium 190 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 fruit, 2 fat (21/2 carb)

Cook's Tips: Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired.

Be sure to choose solid pack pumpkin, rather than pumpkin pie filling, for this recipe.

To make loaves well in advance, prepare as directed in Steps 1-3. Wrap securely; freeze up to 1 month. When ready to serve, thaw bread at room temperature and unwrap. Prepare glaze and drizzle over bread.

This recipe can be baked in the Stoneware Loaf Pan. Spray bottom only of loaf pan with nonstick cooking spray. Prepare as recipe directs; pour batter into pan. Bake at 325°F 1 hour, 10 minutes to 1 hour, 20 minutes or until wooden pick inserted in center comes out clean.

APPLE CIDER BOURBON COCKTAIL

INGREDIENTS:

1 oz. (30 mL) cinnamon brown sugar simple syrup (see cook's tip)

2 oz. (60 mL) bourbon

1 oz. (30 mL) half & half

4 oz. (125 mL) apple cider

2 cups (500 mL) ice, divided

Optional: apple slices, cinnamon stick, caramel

DIRECTIONS:

Add the simple syrup, bourbon, half & half, and cider to the large cup of the Cocktail Shaker.

Add 1 cup (250 mL) of the ice to the large cup, seal the shaker, and shake vigorously.

To serve, add 1 tbsp (15 mL) of caramel to the bottom of a chilled glass and fill with ice. Use the Cocktail Strainer to strain into the glass. Garnish the glass with an apple slice, drizzle of caramel, and a cinnamon stick.

Cinnamon Brown Sugar Simple Syrup:

½ cup (125 mL) light brown sugar

⅛ (0.5 mL) ground cinnamon

½ cup (125 mL) water

1. Combine the sugar, cinnamon, and water in a small saucepan. Bring to a simmer, uncovered, over medium heat.

2. When the sugar dissolves, remove the pan from the heat, cover, and let the syrup stand for 10 minutes.

3. Let the syrup cool completely before using. Store, covered, in the refrigerator for up to 6 months

BAKED BRIE WITH APPLES & CRANBERRIES

INGREDIENTS:

½ medium apple

¼ cup (50 mL) sliced almonds

¼ cup (50 mL) sweetened dried cranberries

1 tbsp (15 mL) packed brown sugar

¼ tsp (1 mL) cinnamon

1 tbsp (15 mL) butter or margarine, melted

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature

Apple wedges or assorted crackers (optional)

DIRECTIONS:

Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Toaster Oven Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over Brie

Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers, if desired.

Yield: 8 servings

Nutrients per serving: (excluding optional ingredients) Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 1/2 fruit, 1 medium-fat meat, 1 fat (1/2 carb)

Cook's Tips: Variation:

Baked Brie with Pesto & Mushrooms:

Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons

In Small (8-in.), Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Prepared basil pesto, which is often packaged in tubs, can be found in the refrigerated fresh pasta or Italian foods section of the supermarket. Its distinctive flavor comes from fresh basil leaves, garlic, pine nuts, Parmesan cheese and olive oil.

Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.

Golden raisins or dried cherries can be substituted for dried cranberries, if desired.

Celebrate with Style: For special holiday gatherings, this elegant appetizer can be the centerpiece of a complete cheese tray. Add several other cheeses, from mild to sharp, bread sticks, crackers, apples, pears and grapes for a sophisticated party offering.

PUMPKIN DIP

INGREDIENTS:

Flour

½ pkg. (14 oz. /410 g) refrigerated pie crust (1 roll)

¾ tsp (3 mL) ground cinnamon

½ tbsp (7 mL) sugar

4 oz. (125 g) reduced-fat cream cheese (Neufchâtel), softened

1 cup (250 mL) solid-pack pumpkin

¼ cup (50 mL) brown sugar

1 tbsp (15 mL) maple syrup

1 cup (250 mL) frozen whipped topping, thawed

1 tbsp (15 mL) pecans

2 medium Granny Smith or gala apples

DIRECTIONS:

Preheat the oven to 425°F (220°C). Lightly flour the Pastry Mat. Fit the Rolling Cookie Cutter with the fluted square cutter and roll it in the flour. Use the Marble Rolling Pin to roll the pie crust to a 12" (30-cm) circle and cut with the cookie cutter.

Combine ¼ tsp (1 mL) of the cinnamon and sugar in the Powdered Sugar Shaker and sprinkle on the pie crust. Bake the pie crust squares on the White Large Round Stone or Large Round Stone for 14–16 minutes, or until they’re lightly browned on the bottom.

Meanwhile, prepare the dip. Whisk the cream cheese in a medium bowl until smooth. Add the remaining cinnamon, pumpkin, brown sugar, and maple syrup, and whisk until smooth. Fold in the whipped topping. Transfer the dip to the Small Serving Bowl. Chop the pecans with the Food Chopper and sprinkle on top.

Wedge the apples with the Apple Wedger. To serve, arrange the apple wedges and baked pie chips on the Medium Entertaining Platter.

Yield: 20 servings

Nutrients per serving: U.S. nutrients per serving (2 tbsp/30 mL dip and 1–2 pie chips): Calories 90, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 11 g, Fiber 0 g, Sugars 5 g, Protein 1 g

Cook's Tips: You can also make pie fries as an alternative dipper. Use the squiggle cutter from the Rolling Cookie Cutter Accessory Set to cut the pie dough. Then, cut the strips into thirds. Continue as the recipe directs.

MINI MUMMY PIZZAS

INGREDIENTS:

1 pkg. (8 oz or 250 g) refrigerated seamless crescent dough

1/4 cup (50 mL) pizza sauce

4 oz (125 g) block mozzarella cheese

12 black olives

DIRECTIONS:

Preheat oven to 400°F. Remove dough from package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan. Bake 8-10 minutes or until golden brown. Spoon about one tsp of sauce over each crust. Shave thin ribbons from the side of the cheese using the Serrated Peeler. Layer cheese at angles over the sauce to form the “wraps” of the mummy face Slice olives into rounds using Egg Slicer Plus® and place on each pizza to make the eyes. Remove from pan and serve.

Yield: 12 servings

BUTTERNUT SQUASH SOUP

INGREDIENTS:

Soup

2½ cups (625 mL) water

2 tbsp (30 mL) brown sugar

1 tsp (5 mL) salt

¼ tsp (1 mL) ground cinnamon

¼ tsp (1 mL) ground ginger

3 cups (750 mL) butternut squash, peeled and cut into chunks

2 medium carrots, peeled and cut into chunks (about 1 cup/250 mL)

½ medium onion, peeled and cut into chunks (about ½ cup/125 mL)

2 garlic cloves, peeled

¼ cup (60 mL) dried apple, diced

Add-In

½ cup (125 mL) heavy cream

Granola

1 tbsp (15 mL) canola oil

½ cup (125 mL) rolled oats

½ tsp (2 mL) ground ginger

¼ tsp (1 mL) ground cinnamon

1 tbsp (15 mL) honey

1 tbsp (15 mL) brown sugar

¼ cup (60 mL) pumpkin seeds (pepitas)

¼ cup (60 mL) dried apple, diced

DIRECTIONS:

Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the cream. Replace the cap and hold the PULSE button for 5 seconds or until the cream is combined.*

Meanwhile, for the granola, heat the oil the 10" (25-cm) Nonstick Fry Pan for 3–5 minutes over medium heat. Add the oats, ginger, and cinnamon and cook, stirring occasionally, for 4–6 minutes, or until the oats are golden brown and the spices are fragrant. Remove the oats from the pan.

Add the honey and brown sugar to the pan and cook for 1 minute, or until the mixture is bubbly. Add the oats and remaining granola ingredients to the pan and stir to coat. Remove the granola from the pan to cool slightly.

To serve, pour the soup into bowls and top with the granola. **

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL of soup plus 2 tbsp/30 mL of granola): Calories 250, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 32 g, Fiber 4 g, Sugars 16 g, Protein 4 g

Cook's Tips: Watch the soup come together in the Deluxe Cooking Blender

Safety Tips:

* The pitcher will be hot during and after cooking. Do not touch the hot glass.

** Use the pitcher handle and helper handle to tilt and lift the pitcher up from the base. Remove the lid away from your body and use the pitcher handle to pour the food.

EASY MONTE CRISTO

INGREDIENTS:

1 oz. (30 g) Swiss cheese (¼ cup/50 mL grated)

½ tbsp (7 mL) water

2 oz. (60 g) deli ham

1 bagel thin

1 tsp (5 mL) Dijon mustard

2 tsp (10 mL) raspberry preserves

DIRECTIONS:

Add the water to the bottom of the Breakfast Sandwich Maker.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

Place half of the ham into the deep insert and top with the cheese. Top with the remaining ham. Cover and microwave for 1 minute.

Remove from the microwave and add the bagel thin to the shallow insert. Cover and microwave for 30 seconds.

Remove from the microwave. Put the mustard and preserves on the bagel thin and assemble the sandwich.

Yield: 1 serving

Nutrients per serving: U.S. nutrients/serving: Calories 320, Total Fat 11g, Saturated Fat 6 g, Cholesterol 50 mg, Sodium 790 mg, Carbohydrate 35 g, Fiber 0 g, Sugars 8 g, Protein 21 g

QUICK COOKER HOMEMADE CHILI

INGREDIENTS:

1½ tsp (7 mL) canola oil

1 large onion, chopped

1 green bell pepper, seeded and chopped

2 garlic cloves, pressed

2 tsp (10 mL) salt

1 boneless beef chuck pot roast (2 lbs. /1 kg), trimmed, cut into 1" (4-cm) pieces

1½ tbsp (22 mL) chili powder

1 tbsp (15 mL) ground cumin

1½ tsp (7 mL) dried oregano

1 tsp (5 mL) black pepper

1 can (28 oz. or 796 mL) diced tomatoes, undrained

1 can (6 oz. or 156 mL) tomato paste

1 cup (250 mL) dried red kidney beans, rinsed

2½ cups (625 mL) water

Optional toppings: sliced green onions, sour cream, shredded cheese, jalapeño slices

DIRECTIONS:

Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently.* Press CANCEL.

Add the remaining ingredients. Lock the lid, select the STEW/CHILI setting, and press START.

When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Press CANCEL. Serve with optional toppings.

Yield: 10 servings

Nutrients per serving: U.S. nutrients per serving (about 1 cup/250 mL): Calories 290, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 95 mg, Sodium 790 mg, Carbohydrate 19 g, Fiber 5 g, Sugars 5 g, Protein 36 g

Cook's Tips: Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

SLOW COOKER CARNITAS

INGREDIENTS:

2 lbs. (1 kg) pork shoulder

2 tbsp (30 mL) Carnitas Slow Cooker Seasoning

⅓ cup (75 mL) water

DIRECTIONS:

Place the pork shoulder in the Rockcrok® Dutch Oven. Combine the Carnitas Slow Cooker Seasoning with the water and pour the mixture over the pork shoulder.

Place the Dutch oven into the Rockcrok® Slow Cooker Stand and cook on HIGH for 4 hours, or LOW for 8 hours.

Dice or pull apart the meat and serve it on tortillas with your favorite toppings.

Yield: 8 servings

Nutrients per serving: Calories 240, Total Fat 16 g, Cholesterol 75 mg, Sodium 210 mg, Carbohydrate 1 g, Protein 20 g

LARGE MUMMY COOKIE PIZZA

INGREDIENTS:

1 pkg. (1lb. 14 oz/860 g) refrigerated chocolate chip cookie dough (value size)

10 chocolate sandwich cookies

1 container (16 oz or 453 g) canned vanilla frosting, divided

2 large gum drops or mega candy-coated chocolate candies

Black decorating gel

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 350°F (180°C).

Press and roll the cookie dough to the edges of the White Large Round Stone using a lightly floured Baker’s Roller®

Bake 18–21 minutes or until deep golden brown. Remove from the oven. Let stand at least 30 minutes or until cooled.

Spread ⅔ cup (150 mL) of the frosting over the cooled cookie to within ½" (1 cm) of the edge. Meanwhile, place cookies into the Manual Food Processor and process until finely chopped. Sprinkle evenly with cookie crumbs.

Fill the Decorator Bag, fitted with the ribbon tip with the remaining frosting.

To decorate a mummy face, pipe “bandages” in a random pattern, being careful to keep an opening for the “eyes” about 3” (7.5 cm) down from one edge of the stone

Flatten each gum drop with the Baker’s Roller®. Pipe a small amount of frosting on the bottom of the gum drop and place gum drops on the cookie as “eyes” of the mummy. Squeeze a dot of decorating gel in the center of each gum drop.

To serve, carefully cut into 16 wedges with the Pizza & Crust Cutter. Wipe cutting wheel clean in between slicing for easier cutting. (This helps prevent the frosting from sticking.)

Yield: 16 servings

Nutrients per serving: U.S. Nutrients per serving (1 wedge): Calories 400, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 58 g, Fiber 1 g, Sugars 42 g, Protein 3 g

CANDY CORN FUDGE

INGREDIENTS:

3 cups (750mL) white chocolate morsels

1 can (14 oz/300 mL) sweetened condensed milk

15 drops yellow food coloring

10 drops red food coloring

DIRECTIONS:

Microwave chocolate and condensed milk in (3-cup) Silicone Prep Bowl, uncovered, on HIGH 1-2 minutes, stirring every 30 seconds until melted. Line Loaf Pan with waxed paper and pour in one-third of the fudge mixture, spreading evenly. Place pan in freezer 5 minutes to cool. If fudge mixture in prep bowl has begun to set, microwave an additional 15 seconds. Add yellow food coloring to prep bowl and mix well. Divide yellow fudge mixture in half into two bowls.

Add red food coloring to mixture in one of the prep bowls and mix well. Remove fudge from freezer; pour orange fudge mixture over first layer; return to freezer 5 minutes. Pour yellow fudge mixture over first two layers and place in freezer about 45 minutes or until set. Remove fudge from pan. Cut into 4 lengthwise rows with Pizza & Crust Cutter. Turn pieces on their side and cut into triangles. Store in airtight container in refrigerator

Yield: 72 servings

APPLE PIE CRUMBLE CAKE

INGREDIENTS

Cake

Canola oil for brushing

1 cup (250 mL) plus 1½ tbsp (22 mL) granulated sugar, divided

½ tsp (2 mL) ground cinnamon

⅛ tsp. (0.5 mL) ground nutmeg

5 medium Granny Smith apples, peeled, cored, cut in half lengthwise (about 1 ¾ lb. /750 g)

3 eggs

⅔ cup (150 mL) oil

¼ tsp (1 mL) vanilla extract

1 cup (250 mL) all–purpose flour

¼ tsp (1 mL) salt

Ice cream or whipped cream

Crumb Topping

⅓ cup (75 mL) all-purpose flour

¼ cup (50 mL) granulated sugar

¼ cup (50 mL) coarsely chopped pecans (optional)

½ tsp (2 mL) ground cinnamon

2 tbsp (30 mL) butter, melted

DIRECTIONS:

Preheat the oven to 375°F (190°C). Brush the bottom and sides of the Deep Dish Pie Plate with oil.

Combine 1½ tbsp (22 mL) of the granulated sugar, cinnamon, and nutmeg in a small mixing bowl and set aside.

Using the Quick Slice, slice the apple halves and layer the slices in the bottom of the pie plate (about ⅔ of the way up the sides). Sprinkle with the sugar mixture.

Beat the remaining 1 cup (250 mL) granulated sugar and the eggs with an electric mixer on medium speed for 2 minutes or until light and fluffy. Add the oil and vanilla and beat well. Stir in the flour and salt and pour the batter over the apples.

Combine all of the crumb topping ingredients and sprinkle them over the batter.

Bake 55–60 minutes or until a wooden pick inserted in the center of the cake comes out clean.

Let cool at least 1 hour. If desired, serve with whipped cream made in the Whipped Cream Maker or with ice cream.

Yield: 12 servings

Nutrients per serving: U.S. Nutrients per serving (1 slice): Calories 300, Total Fat 17 g, Saturated Fat 2.5 g, Cholesterol 50 mg, Sodium 85 mg, Carbohydrate 36 g, Fiber 2 g, Sugars 31 g, Protein 2 g

PUMPKIN-MAPLE CREAM TRIFLE

INGREDIENTS:

Maple Walnuts (optional, see Cook's Tip)

1 box (14.4 oz/400 g) whole graham crackers (5 x 2 in. /13 x 5 cm)

1/2 cup (125 mL) plus 3 tbsp (45 mL) pure maple syrup (do not use maple-flavored pancake syrup), divided

1 pkg. (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling

1/2 cup (125 mL) milk

1 can (15 oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups/425 mL)

2 tsp (10 mL) cinnamon

1 container (12 oz/1 L) frozen whipped topping, thawed, divided

Additional cinnamon

DIRECTIONS:

Prepare Maple Walnuts, if desired; set aside. Coarsely break graham crackers into Stainless (6-qt. /6-L) Mixing Bowl. Place ½ cup (125 mL) of the maple syrup in a Small Batter Bowl; microwave on HIGH 60-90 seconds or until hot. Pour hot syrup over crackers; toss to coat and set aside.

For pumpkin filling, combine pudding mix and milk in Stainless (4-qt. /4-L) Mixing Bowl; whisk until mixture begins to thicken. Add pumpkin and spice blend to pudding mixture; whisk well. Fold 2 cups (500 mL) of the whipped topping into pudding mixture; set aside.

For maple cream, combine remaining 3 tbsp (45 mL) maple syrup and remaining whipped topping in Stainless (2-qt. /2-L) Mixing Bowl; fold gently. Attach open star tip to Easy Accent® Decorator; fill with 2/3 cup (150 mL) of the maple cream and set aside for garnish.

To assemble trifle, place one-third of the graham cracker mixture over bottom of Trifle Bowl. Top with half of the pumpkin filling, spreading to edges. Top with another third of the graham cracker mixture. Top with remaining maple cream, spreading to edges. Top with remaining graham cracker mixture and pumpkin filling. Cover; refrigerate 4 hours or overnight. Garnish with Maple Walnuts, if desired, and pipe with reserved maple cream. Sprinkle with additional spice blend, if desired.

Yield: 24 servings of about 1/2 cup (125 mL)

Nutrients per serving: Calories 180, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 2 g, Sodium 160 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 1 starch, 1 fruit, 1 fat (2 carb)

Cook's Tips: Soaking the graham crackers with hot maple syrup will soften the crackers to a cake-like consistency.

To make Maple Walnuts, combine 2 tbsp (30 mL) butter and 3 tbsp (45 mL) pure maple syrup in (10-in. /24-cm) Sauté Pan. Stir over medium heat until butter is melted. Add 1 cup (250 mL) walnut halves and cook, stirring constantly, 5-7 minutes or until walnuts are evenly browned. Spread walnuts in a single layer on parchment paper; cool completely.

Pumpkin pie spice can be substituted for the cinnamon.