Autumn Delights!

The colder weather is coming! Joe and Petal offer some great recipes for Halloween and colder times.


Pumpkin Cheese Cake



  • Crust
    • 1 3/4 cups graham cracker crumbs 2 tablespoons granulated sugar
    • 1/2 cup butter or margarine, melted
  • Filling
    • 1/4 cup all-purpose flour
    • 2 teaspoons pumpkin pie spice
    • 2 tablespoons brandy, if desired
    • 1 can (15 oz) pumpkin (not pumpkin pie mix)
    • 4 packages (8 oz each) cream cheese, softened
    • 1 cup packed brown sugar
    • 2/3 cup granulated sugar
    • 5 eggs


STEP 1 Heat oven to 325°F. Grease 9-inch spring form pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.

STEP 2 Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.

STEP 3 Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.

STEP 4 Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

STEP 5 To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

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Salted Caramel Sauce

This goes on the cheesecake recipe.

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes


  • 2 cups granulated sugar
  • 12 tablespoons unsalted butter, at room temperature, cut into pieces
  • 1 cup heavy cream, at room temperature
  • 1 tablespoon sea salt flakes


  1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

  2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.

  3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.

  4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt flakes.

  5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.
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Beef and Barley Stew



  • 500 gms (1.1 lb) diced beef
  • 2 peeled and chopped potatoes
  • 3 peeled and chopped carrots
  • 2 sticks celery
  • 250gms (1/2 lb) baby mushrooms
  • 1 large chopped onion
  • 1/2 tsp ground black pepper
  • 3 tbsp soy
  • 1/3 cup dry barley
  • 1 cup beef stock
  • 2 tbsp olive oil or vegetable oil
  • 1/2 cup red wine


Put the barley into a small saucepan and cover it with the beef stock. Bring to the boil and simmer for 10 minutes or so. Remove from the stove.

Put the olive oil into a large saucepan. Heat the oil on medium heat and add the diced beef. Cook until the meat is browned.

Put in the onion and stir through the meat until the onion is soft.

Toss in all the vegetables and stir through.

Pour in the red wine.

Then add the barley and beef stock.

Add as much water as needed to just cover all the ingredients.

Cover the saucepan and bring the boil, then reduce the heat and simmer for 90 minutes or so.

The stew is done when the barley has swelled and is soft. Serve with crusty sourdough bread.

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Joe and Petal are looking for new recipes. Do you have a recipe you would like to share with our readers? Just mail your recipe to the Yellow Gazette, care of Joe. If you have a nice picture of the finished recipe, send us that too.