Recipe adapted from America's Test Kitchen

2 Honeycrisp apples (or Granny Smith), peeled, cored and cut into 1/4 inch pieces
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups peanut or vegetable oil

FOR THE GLAZE
2 cups confectioner's sugar
1/4 cup apple cider
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Spread the cut apples onto a paper towel lined baking sheet.  Pat dry thoroughly with paper towels.  In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg.  In a small bowl, whisk together eggs, melted butter and apple cider until combined.  Stir apples into the flour mixture.  Stir in cider mixture until incorporated.

Heat oil in a Dutch oven over medium-high heat to 350 degrees.  Using a 1/3 cup measure, transfer 5 heaping portions of batter to oil.  Press batter lightly with the back of a wooden spoon to flatten.  Fry, adjusting burners as needed to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2-3 minutes on each side.  Transfer fritters to a wire rack set over a paper towel lined baking sheet.  Repeat with remaining batter.  Let fritters cool for 5 minutes.

Meanwhile, whisk confectioner's sugar, cider, cinnamon and nutmeg in medium bowl until smooth.  Top each fritter with 1 heaping tablespoon glaze.  Let glaze set 10 minutes.  Serve
(Fritters can also be sprinkled with confectioner's sugar).

1 pound ground turkey
1/4 cup milk
2 slices white bread, torn in small pieces
3/4 cup diced onion
1/2 cup diced celery
1/2 cup dried cranberries
1 teaspoon ground black pepper
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 tablespoon fresh sage, chopped

Preheat the oven to 400 degrees.  
In a large bowl, pour milk over torn bread crumbs and set aside.
In a large skillet, saute onions and celery until soft.  When vegetables just begin to soften, add the dried cranberries and saute 2 minutes more.  Let cool.
In bowl with bread crumbs, add ground turkey, salt, pepper, garlic powder and sage.  Add cooled vegetable mixture to bowl and mix ingredients until completely combined.  Form into 12 equal size meatballs.  Place on lightly greased baking sheet and bake for 35-40 minutes or internal temperature reaches 165 degrees.  Serve on mashed sweet potatoes  with gravy.

2 cups flour
1 cup old fashioned oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
3/4 cup buttermilk
1 egg, separated
6 tablespoons very cold butter, cut in cubes
3/4 cup cinnamon chips
Sugar for sprinkling

Preheat the oven to 400 degrees.  Line a baking sheet with parchment and set aside.
In a large bowl, combine flour, oats, baking soda, baking powder, salt, and pumpkin pie spice.  Using a fork, (or even better, your hands) add the cold butter and work it into the dry ingredients until you have pea sized coarse crumbs.  Make a well in the center of dry mixture.
In a measuring cup combine the buttermilk and the egg yolk.  Whisk together.  Pour the buttermilk into the center of the dry ingredients and slowly combine with a fork until mixture is just incorporated together....it may be a little sticky, but spray your hands with some cooking spray and dump the mixture onto the baking sheet.  Pat it into an 8 inch circle.  Brush with egg white and sprinkle with sugar.  Before baking, use a knife and cut the circle into 8 wedges, but don't separate the scones.  Bake them 20-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.  Cool on a wire rack for about 10 minutes, then separate scones to cool completely.  (You can at this point drizzle frosting over the scones which is completely optional....I did on mine, however, I can't share that recipe because there isn't one...I just combine a little butter and brown sugar in a small saucepan and cook until the sugar is dissolved.  I let it cool for about 10-15 minutes, add a few drizzles of half and half and then add enough confectioner's sugar to make it a pourable glaze).....

Preheat the oven to 475 degrees.  The recipe works best if you have a pizza stone in your oven.
For the Crust:
(Makes 2 crusts)
1/4 teaspoon yeast
1/4 teaspoon sugar
3/4 cup warm water
1 1/2 cups + 2 tablespoons flour
1/2 cup cornmeal
1/2 teaspoon salt

In a medium bowl, combine warm water, sugar and yeast.  Mix to combine and set aside to let yeast become frothy.  In another bowl, combine flour, cornmeal and salt.  When yeast mixture is ready, add dry ingredients and mix until combined and a soft dough is formed.  Set aside, covered and prepare flatbread toppings.

For the topping:
1 medium onion, sliced thinly
1/2 pound mushrooms ( I used a mixture of crimini, shiitake and oyster)
1/2 teaspoon dried thyme
1/2 teaspoon salt (divided)
1/8 teaspoon freshly ground black pepper
4 teaspoons olive oil (divided)
4 ounces goat cheese
1/2 cup shredded parmesan cheese

In a medium skillet, heat 2 teaspoons olive oil.  Add the onion, dried thyme, 1/4 teaspoon salt and pepper.  Cook over medium high heat until onions are brown and soft.  Remove onions from pan and set aside. 
In the same pan, heat the remaining 2 teaspoons olive oil.  Add the mushrooms and remaining 1/4 teaspoon salt.  Cook until mushrooms are tender.  Remove from pan and set aside.

TO ASSEMBLE :

Divide the dough into 2 equal portions.  On a piece of parchment paper, roll each dough out to approximately 1/4" thickness.  (It can be whatever shape you want).  Sprinkle 1/2 of the onion mixture over crust.  Repeat with mushrooms.  Drop pieces of goat cheese across pizza and then sprinkle with 1/2 the parmesan.  Bake each flatbread for about 10 -15 minutes until bubbly and cheese starts to brown.

Preheat the oven to 350 degrees.
Spray a 10 x 10 inch pan with cooking spray and line with parchment.  Allow the parchment to hang over the sides, to allow the bars to be lifted out of the pan when cooled.  Set aside.
FOR THE CRUST:
2 cups flour
3/4 cups brown sugar
1 stick butter, melted
Stir to combine and then press into the bottom of the prepared baking pan.  Bake for 5 minutes.  Meanwhile, prepare pumpkin layer.

FOR THE PUMPKIN LAYER:
1-15oz. can pumpkin
3/4 cup sugar
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 eggs
1 1/4 cups evaporated milk
Combine in a bowl until mixed well.  Pour over crust and bake for 30 minutes.
While the pumpkin layer is baking, prepare cream cheese layer and crumb topping.

FOR THE CREAM CHEESE LAYER:
2- 8 oz. packages cream cheese, softened
2 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla
1/4 cup evaporated milk
Mix well with an electric mixer until smooth.   Set aside.

FOR THE CRUMB MIXTURE:
1/4 cup flour
1/4 cup brown sugar
1/2 cup oats
1/4 teaspoon pumpkin pie spice
3 tablespoons butter, softened
Mix the dry ingredients and then work the softened butter into the mixture with a fork or your hands until large crumbs form.

When the pumpkin mixture has baked for 30 minutes (it will not be completely done) spread the cream cheese mixture over the top and sprinkle with the crumb topping.
Bake for an additional 25-30 minutes.  Let cool on a wire rack.  Refrigerate at least 3 hours to overnight before serving.

Pimento Cheese

12 ounces cream cheese, softened
3/4 cup mayo
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons celery seed
2 - 6oz. jars pimentos, kind of drained, but don't be too OCD about getting all the
liquid out
2 cups grated sharp cheddar cheese
2 cups grated cheddar cheese
2 tablespoons siracha
Throw it all into the bowl of an electric mixer and beat
the heck out of it.

3/4 cups whole milk, warm to the touch
1/2 cup butter, unsalted, melted
1/3 cup sugar
2 1/4 teaspoons yeast
1 teaspoon salt
2 teaspoons ground cardamom
1 large egg, beaten
3 1/2 cups all purpose flour
Combine the warm milk, melted butter and sugar in the bowl of an electric mixer.  Stir in the yeast and let it sit until the yeast gets foamy.  Stir in the salt , cardamom and beaten egg.  Stir in the flour.  Using the dough hook on the mixer, knead dough for about 5 minutes.  Transfer the dough to an oiled bowl, cover it with plastic wrap and set in a warm spot to double in size.  Meanwhile make the filling.
FOR THE FILLING
2/3 cup sugar
zest from 3 large lemons
Mix the zest and sugar together in a small bowl.  Set aside until ready to use.
When dough has doubled, remove it from the bowl and roll it out on a lightly floured surface into a rectangle that is about 1/4 inch thick.  Spread 4 tablespoons of softened butter over surface and then sprinkle the lemon/sugar mixture over dough.  Starting on the long edge, roll up into a long jelly roll.  Cut into 12 equal pieces.  Place cut dough into a greased pan, allowing room for rolls to rise.  Cover and place in a warm place until the rolls double in size.  Bake at 350 degrees for about 25 minutes.  When cool, mix together
1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
Spread over the warm rolls.

This recipe is from The Balthazar Cookbook....one of my favorite restaurants on earth.

4large egg yolks
1 1/4 cups sugar
1/4 cup dark rum
2 bananas, over ripe and smoothly mashed PLUS 6 firm bananas, thinly sliced
1/4 cup creme fraiche
1/2 cup heavy cream
2 sheets of puff pastry
vanilla ice cream, for serving

Make the Banana Sabayon
In a heatproof bowl, combine the egg yolks, 1/4 cup sugar and the rum and set over simmering water and whisk vigorously until the mixture becomes frothy and doubles in volume, about 5-8 minutes.  Add the 2 mashed bananas and continue to whisk for another minute to incorporate.  Cool the mixture and then transfer to the refrigerator to set, about 1 hour.  Fold in the creme fraiche and the heavy cream and refrigerate the sabayon until needed.

Preheat the oven to 350 degrees.
Combine the remaining 1 cup sugar with 3/4 cup water in a saucepan.  Set over medium-high heat.  Cook without stirring until the mixture begins to bubble and turn a light amber.  Swirl the pan and remove the pan from the heat.  Spoon 2 tablespoons of caramel into each tart pan (use 6- 4" tart pans), tilting the pans to completely coat the bottom of each.

Roll out the puff pastry sheets to 1/4" thick.  Using a sharp knife, cut the pastry into 6 circles that are slightly larger than the top of the individual tart pans.  Prick the dough several times with the tines of a fork.  Arrange the banana slices in the tart pans (1 banana per pan).  Cover the banana layers with the precut rounds of puff pastry.  (The tarts can be prepared up to this point and then refrigerated for 1 day).

Bake the tarts for 20-25 minutes, until the pastry is brown and puffy.  Remove from the oven and invert onto plates using a spatula.  Spoon the cool banana sabayon over the tarts and serve with vanilla ice cream alongside.

Recipe courtesy of The Dahlia Bakery Cookbook

1 medium Yukon Gold or other waxy potato
First portion of water:  1 1/3 cups water, at 68degrees
3 cups bread flour
1/4 cup whole wheat flour
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast
Second portion of water:  1/3 cup water, at 68 degrees
vegetable oil for oiling hands and the bowl

For dusting  the pans:
2 tablespoons flour
2 tablespoons cornmeal

Cut the potatoes in 1 inch chunks, leaving the peel on.  Put the potatoes in a saucepan and cover with cold water.  Bring to a boil and cook for 8-10 minutes or until potatoes are tender.  Drain the potatoes and transfer to a bowl and mash.  Let cool completely.  Measure the potatoes....you should have a packed 1/2 cup. (Discard or eat the leftover potato).

Pour the first portion of water (check the temperature with a thermometer) in the bowl of an electric mixer fitted with the paddle attachment.  Add both flours, the cooled potato, the honey, salt and yeast.  Mix on low speed for 10 minutes.  You should have a soft dough that is sticky, stretchy and wraps around the paddle.  Srape down the dough.  Turn off the mixer and allow the dough to rest in the bowl for 5 minutes.

After the dough has rested, turn the mixer to medium speed  and mix the dough another 1 to 2 minutes.  At this point the dough should be wound around the paddle and be stronger, tighter and stretchier.  With the machine running, start adding the second portion of water  about 2 tablespoons at a time.  Wait until an addition of water is absorbed before adding more water.  When all the water has been added, allow the dough to mix for another 2 minutes, until a smooth and shiny dough is formed.

Oil a large bowl.  Place the dough in the bowl and roll and flip over into a ball, then cover the bowl with plastic wrap.  Place the bowl in a slightly warm place  and allow it to rest for 30 minutes.  After 30 minutes, uncover the dough so you can "turn the dough".  Rub some oil on your hands before turning the dough, because the dough will be sticky.  Use your hands to reach over to the side of the bowl farthest away from you and pull straight up on the dough on that side, stretching it upward. (Stretch it up as far as you can without pulling it so far that the length of the dough will break).  Then drop the dough as you fold it over toward the side of the bowl closest to you.  Turn the bowl a quarter turn and repeat the process.  Continue giving the bowl a quarter turn and stretching the dough until you have gone around the circumference of the ball of dough a total of 4 times.

Turn the dough over, cover it again with plastic wrap and let it rest another 30 minutes.  Again, repeat the "turning" process.  Cover and keep in a warm place another hour.  After the hour, the dough should be sticky, bubbly and active.

When you are ready to shape and bake the muffins, combine the 2 tablespoons of flour and the 2 tablespoons of cornmeal.   Sprinkle on 2 parchment covered baking sheets.  Generously flour a work surface, then dump the dough out onto it.  Using a floured bench scraper or floured knife, cut the dough into 12 equal pieces.  To shape, place a portion of dough on the floured work surface and pull the dough over itself, flipping the portion of dough over so the floured surface is under your palm, using a rolling motion and firmly rolling the dough between the palm of your hand and the work surface

Place 6 muffins on each prepared baking sheet, spacing them evenly.  Cover with clean kitchen towels and let rise until they have doubled in size which will take 1 - 1 hour 45 minutes.  When they are ready to bake, preheat the oven to 425 degrees.

Put the pans in the oven and bake for 8 minutes.  Remove the pans from the oven and flip each muffin over to the other side.  Use your hand to give each muffin a firm pat to flatten it slightly.  (be careful of hot steam, you can use a towel to protect your hands from the steam)
Rotate the pans and return them to the oven, switching between the racks.  Bake until golden and baked through with a few brown patches, about 8 minutes more.

Remove the pan from the oven and cool on a wire rack for at least 30 minutes, then slice each English muffin crosswise in half and toast.  For longer storage, place whole muffins in plastic freezer bags, then thaw before slicing. 

For the Cake:
2 cups sugar
4 eggs
1 cup vegetable oil
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1- 15 ounce can pumpkin puree with 1/3 cup removed to use in the ganache
Preheat oven to 325 degrees. 
Grease and flour 2-9" round cake pans.  In a large bowl, sift together the
flour, soda, salt, powder and pumpkin pie spice.  Set aside.  In another bowl,
combine the sugar, eggs, oil and vanilla and beat until incorporated.  Add the
dry ingredients and stir to combine.  Divide the batter between the 2 pans and
bake for 30-40 minutes until cakes are done.  Let cool on wire rack for 10
minutes.  Remove from pans and let cool completely.

PUMPKIN GANACHE
5 1/4 ounces white chocolate
2 tablespoons butter
1 tablespoon light corn syrup
1/4 cup heavy cream
1/3 cup pumpkin puree (left over from cake)
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
Combine white chocolate and butter in large bowl and microwave at 15 second intervals, stirring after each 15 seconds.  Continue until melted.  Mixture should be barely warm to the touch and totally homogenous.  Add the corn syrup and continue to stir.  Add the cold cream and stir....(the original recipe says to use an immersion blender...so you may need to if the mixture isn't smooth and glossy).  Add the puree, salt and pumpkin pie spice.  Chill in the refrigerator at least 4 hours or overnight.

PIE CRUMB
1 1/2 cups flour
2 tablespoons sugar
3/4 teaspoons kosher salt
1 stick butter, melted
1 1/2 tablespoons water
Heat the oven to 350 degrees.  Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed.
Add the butter and water and paddle at low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment lined baking sheet and bake for 25 minutes , stirring and breaking them up occassionally.  The crumbs should be golden brown and still slightly moist to the touch.  They will dry as they harden and cool.  Let the crumbs cool completely before using.

LIQUID CHEESECAKE
8 ounces cream cheese
3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon kosher salt
2 tablespoons milk
1 egg
Heat the oven to 300 degrees.  Put the cream cheese in the stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes.  Scrape down the sides of the bowl and add the sugar and mix for 1-2 minutes.  Scrape down the bowl again.
Whisk the cornstarch and salt in a small bowl.  Whisk in the milk and egg until the slurry is homogenous.  With the mixer on low speed stream in the egg mixture.  Paddle for 3-4 minutes until the mixture is smooth.  Line the bottom and sides of a 6 x6 inch baking pan with plastic wrap.  Pour the cheesecake batter in and bake for 15 minutes.  Gently shake the pan.  The cheesecake should be firmer and more set around the edges but still jiggly in the middle.  If it is jiggly all over, bake for 5 more minutes.  Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set.  Once cool, store in an airtight container in the refrigerator.

FROSTING
2 tablespoons butter, softened
1-1/2 cups powdered sugar
1-2 tablespoons milk
2 graham crackers crushed
Mix the first 3 ingredients together until spreading consistency (adjust milk and powdered sugar to get the right consistency)  Add the graham crumbs.  Stir well.

FINALLY, YOU CAN ASSEMBLE THE CAKE
Begin by cutting 1/3 of the cake off the top of each cake. (you want to end up with 3 layers )
In a large springform pan, lay the 2 thin pieces of cake (1/3 +1/3) in the bottom and press with your fingers.  Brush the cake with milk.  Spread some of the liquid cheesecake over the layer and sprinkle with some of the pie crumb.  Using the back of a spoon, spread icing, then spread 1/3 of the ganache.  Repeat with next layer of cake, cheesecake, crumb, frosting and ganache.  Place top cake on and pour remaining ganache on top.  Sprinkle pie crumb around edge and garnish with candied pepitas if desired.

If you want to make a much easier version, make the cake and ganache.  Use a store bought pie crust and after baking it crumble it up in the bowl of a food processor.  Instead of making frosting and liquid cheesecake , use a can of cream cheese frosting and add the crushed graham crackers.  Assemble the same as above.
Enjoy this cake if you make it....you deserve it.