Preheat oven to 350. Combine flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. In a separate bowl, mix sugar and oil together. Add vanilla, water and flax. Add pumpkin, then gradually stir in flour mixture. Mix in chocolate chips. Spread evenly in cooking sprayed pan. Bake until fork comes out clean, about 30 minutes. Let cool before cutting. Eat crumbs.

Maple Butter Pecan Rolls

From Woman’s Day, 1979

These have been a family tradition for years! My mom and I make them every holiday season, usually for Thanksgiving dinner. People expect them at our table, as they will at yours once you start making them!

Basic Sweet Dough

2 packages active dry yeaast
1/2 cup warm water (105-115 degrees)
3/4 cup milk (we used skim)
1/4 cup shortening
1/2 cup sugar
1-1/2 tsp salt
5-5 1/2 cups flour
3 eggs

Sprinkle yeast over water: set aside. In small saucepan heat milk shortening, sugar and salt until warm (105- 115 degrees): shortening does not need to melt. Pour into large bowl; beat in two cups flower until well mixed. Add yeast mixture and eggs: beat, scraping bowl occasionally. Add 1/2 cup flour; beat, scraping occasionally. Add enough remaining flour to make soft dough. Turn out onto lightly floured surface; knead 8-10 minutes or until smooth and satiny. (Add flour as needed to prevent sticking.) Place in greased bow; turn to grease top; cover.

Maple Pecan Toppings
1-1/2 cups brown sugar, divided
3/4 cup butter or margarine, divided and softened
1/4 cup maple syrup
2 cups pecan halves

Let dough rise in warm, draft-free place until doubled, about 1-1/2 hours. In small saucepan stir over low heat 1 cup sugar, 1/2 cup butter and the maple syrup until butter is melted. Bring to boil; boil one minute. Spoon evenly into 36 greased muffin cups. Arrange 3 pecan halves in each.

Punch down dough; divide in half. Roll one half on lightly loured surface to 18 x 12 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup sugar. Starting at long side, roll as for a jelly roll; smooth edges. Cut into 18 even pieces and place cut-side down in muffin tops.

Cover; let rise in warm draft-free place until doubled, about 30 minutes. Place foil under pans to catch drips and bake in preheated 350 degree oven 20-25 minutes or until golden. Let stand in pans about 2 minutes, than invert onto serving plates or cooling racks, placed over pans or trays to catch syrup. Cool slightly. Makes 36.

Vegan Hot Coco-Cocoa

Adapted from Melissa Clark’s recipe here.

Serves 1

1/2 oz 73 % dark chocolate, chopped

1 tablespoon unsweetened cocoa

1/2 can (15-oz size) light coconut milk

1/8 brown sugar

1/3 water

pinch salt

1/2 teaspoon vanilla extract

1. Stir cocoa into boiling water, set aside.

2. In a small saucepan, combine coconut milk, brown sugar and salt. Simmer until sugar melts. Whisk in cocoa/water and chocolate until smooth. Stir in vanilla.