Upside-Down Pumpkin Filled Chocolate Cupcake

Upside-Down Pumpkin Filled Chocolate Cupcake
By: Paula Dean

Ingredients
1 (18.25-ounce) box dark chocolate cake mix
4 ounces cream cheese, softened
1 cup canned pumpkin
1 cup confectioners' sugar
8 (1-ounce) squares semisweet chocolate
3/4 cup heavy whipping cream
Candy corn, for garnish

Directions
Preheat the oven to 350 degrees F. Spray 2 (12-cup) muffin pans with nonstick baking spray with flour. Do not use paper liners.

Prepare the cake mix according to package directions for cupcakes. Let cool in the pans for 10 minutes. Remove the cupcakes from the pans, and arrange them, rounded side down, on wire racks to cool completely.

In a medium bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the pumpkin and confectioners' sugar, and beat until smooth.

Cut each cupcake in half horizontally. Spread about 2 tablespoons the pumpkin mixture evenly over cut side of rounded cupcake halves. Top with the cut side of the flat cupcake halves.

Using a double boiler, melt the semisweet chocolate. Add the whipping cream and mix until well combined. Spoon the desired amount of chocolate over each cupcake and garnish with candy corn. Cover, and chill, or serve immediately.

Cook's Note:
Cupcakes can be stored, covered, in the refrigerator for up to 2 days.

Know Your Squash

This 2010 Pumpkin Season, here at T and A Farm, we have four types of squash. Lets take a look at them!

Ms. Abby says...

Squash could also be cook until tender in 350 oven. Just cut in half and place cut side down in baking dish with half inch to inch of water. Acorn squash is so sweet if cooked long enough and is creamy not stringy.

When you are done learning about our squash, try some of the Squash Recipes!

(All Courtesy of Whats Cooking America and Specialty Produce)

Acorn Squash

As its name suggests, this winter squash is small and round shaped like an acorn. It's easy to slice into halves and fill with butter. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. Its distinct ribs run the length of its hard, blackish-green or golden-yellow skin. In addition to the dark green acorn, there are now golden and multi-colored varieties. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. Try toasting the seeds just as you would pumpkin seeds! Or Try Martha Stewart’s Acorn Squash and Honey Pie! (Pictured Below)

 

Butternut Squash

Butternut is the most widely grown winter squash. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The more orange the color, the riper, drier, and sweeter the squash.  Butternut is a common squash used in making soup because it tends not to be stringy. Try the Martha Stewart's Butternut Squash and White Bean Soup! (Pictured Below)

Carnival Squash

Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash. The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. It is also great in soups. Fat-free and sodium-free, a three-fourths cup serving provides fiber, carbohydrates, protein, vitamin A, vitamin C, calcium, iron and thirty calories making it a great healthy food! Try Creamy Carnival Squash Bisque. (Pictured Below)

Spaghetti Squash

A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nutlike flavor. The yellowiest Spaghetti squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Although it may seem counterintuitive, larger spaghetti squash are more flavorful than smaller ones. When cooked, the flesh separates in strands that resemble spaghetti pasta and may used in place of regular noodles. Spaghetti Squash can be stored at room temperature for about a month. Spaghetti squash also freezes well. Try Martha Stewart’s Roasted Spaghetti Squash With Herbs! (Pictured Below)

 

Macaroni and Cheese with Butternut Squash

Macaroni and Cheese with Butternut Squash
By Martha Stewart

Ricotta and pureed squash give this familiar dish its creaminess.
Serves 6

Ingredients
1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray
1/2 cup part-skim ricotta cheese

Directions
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Creamy Carnival Squash Bisque

Creamy Carnival Squash Bisque by Leah Gabriel Nurik

This bisque recipe unites all of the flavors of fall – with a creamy taste reminiscent of a sweet potato and a dash of cinnamon - in a healthful soup, This recipe is simple and fast enough to use as a great first course for a weeknight meal, but is impressive and versatile enough to be served at the swankiest of dinner parties or on your Holiday table.

Ingredients:
3 pats of butter
2 tablespoons of flour
1 small onion minced
2 medium sized carnival squash - about 6 pounds
6 cups of Vegetable Culinary Stock or Chicken Culinary Stock
3 sprigs of fresh thyme
1/2 teaspoon of cinnamon
1.2 teaspoon of nutmeg
1 cup of Light Cream
For garnish:
1 tablespoon of sour cream per serving
1 ½ teaspoons of minced chives

Directions:
Prior to starting soup, preheat oven to 350 degrees and prick the carnival squashes with a fork, and bake carnival squash whole for 50 minutes. This can be done a day before in advance. Cool.

When cooled, cut carnival squash open, remove seeds and scoop out the flesh. In a food processor, puree flesh with as much stock as needed to achieve a smooth consistency.

In a Dutch oven, melt butter, and add onions, sautéing until translucent. Remove onions from Dutch oven, and add flour to melted butter, stirring constantly to make a basic rue.

Next, whisk in 6 cups of stock, vegetable or chicken, depending on individual taste, and bring to a boil.

Add pureed carnival squash, stirring. Bring back to a boil and reduce heat to a simmer. Add salt, thyme and pepper. Cover.

Allow bisque to simmer for 35 minutes, stirring occasionally. Reduce heat to low and stir in cream. Serve with sour cream and sprinkle with chives.

Squash and White Bean Soup

Squash and White Bean Soup
By: Martha Stewart

Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers" If you prefer, substitute chicken broth for the beef broth. For even more flavor, sprinkle each bowl with grated Parmesan cheese before serving.
Serves 4-6

Ingredients
3 tablespoons olive oil
1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
1 cup canned diced tomatoes, drained
4 cups low-sodium canned beef broth
4 thin slices sandwich bread
1 cup canned great Northern white beans, rinsed and drained

Directions
Heat 2 tablespoons oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.\

Meanwhile, preheat oven to 350 degrees. Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tablespoon oil; bake until just golden, about 10 minutes.

Add beans to pot, and cook until they are warmed through, about 2 to 4 minutes. Season with salt and pepper to taste. Serve.

Acorn Squash and Honey Pies

Acorn Squash and Honey Pies and Cornmeal Pie Dough
By: Martha Stewart

An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavor.
Makes: Four 5inch Pies

Ingredients:
3 small acorn squash, (about 3 pounds)
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
4 large eggs, plus one large egg yolk
1/2 cup plus 1 tablespoon milk
3/4 cup honey
Cornmeal Pie Dough (Recipe Below)
All-purpose flour, for dusting
Vegetable-oil cooking spray

Directions
Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.
Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.
On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.
Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature. Pies can be stored in the refrigerator up to two days.

 

Cornmeal Pie Dough
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1/2 cup sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
2 large egg yolks

Directions:
In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.

Roasted Spaghetti Squash with Herbs

Roasted Spaghetti Squash with Herbs
By: Martha Stewart

Makes: 4 Servings
Prep: 10 minutes
Total: 65 minutes

Ingredients:
1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup blanched hazelnuts (1 ounce), toasted and coarsely chopped

Directions
Preheat oven to 400 degrees.

Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste.
Place squash, cut sides down, on a rimmed baking sheet.
Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

Scrape squash with a fork to remove flesh in long strands.
Place in a large bowl.
Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste.
Toss, and serve immediately.

Paul Bergeron’s Pumpkin Pecan-Praline Pie

Pumpkin Pecan-Praline Pie, Pecan-Praline, Pumpkin Puree and Flaky Pie Dough
By: Paul Bergeron via Martha Stewart.com

Makes One 9-Inch Pie

Ingredients:
All-purpose flour, for work surface
Flaky Pie Dough (Recipe Below)
4 large eggs
1/2 cup granulated sugar
1/4 cup Muscovado light or dark-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pound Pumpkin Puree (Recipe Below)
1 cup heavy cream
Pecan-Praline (Recipe Below)

Directions
On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet; refrigerate 30 minutes.
Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights; let cool.
Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator; let chill 1 hour. Brush curls with remaining beaten egg.
In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.

Pecan-Praline
Makes enough topping for two 9-inch pies

Ingredients:
Vegetable oil, for baking sheet
1 cup sugar
1 cup whole pecans, lightly toasted

Directions
Lightly coat a baking sheet with vegetable oil; set aside.
Mix together sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Cover and cook, without stirring, until an amber-colored syrup has formed, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely.
When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature.

Flaky Pie Crust
Makes enough for 1 pumpkin pecan-praline pie

Ingredients:
1/2 teaspoon coarse salt
1/2 cup ice water
3 cups all-purpose flour
2 1/2 teaspoons sugar
9 tablespoons cold unsalted butter, cut into pieces
6 tablespoons cold leaf lard, cut into pieces

Directions
Mix together salt and water in a small bowl until salt has dissolved; set aside.
Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.

Pumpkin Puree
Makes 1 1/2 pounds

7 to 8 pounds pumpkins, washed and stems removed

Directions
*Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
*Cut pumpkins in half crosswise; scoop out seeds
*Place pumpkin halves, flesh side down, on prepared baking sheets.
*Transfer to oven and roast until easily pierced with a knife, about 1 hour.
*Let cool slightly.
*When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin.
*Place pumpkin flesh in the bowl of a food processor; process until smooth.
*Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight.
*Discard liquid.
*Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

Martha Stewart’s Pumpkin Pie

Pumpkin Pie and Pate Brisee
By: Martha Stewart

Makes two 10-inch pies
Ingredients
3 cups solid-packed pumpkin puree
1 1/2 recipes Pate Brisee (Crust Dough), divide dough into 3 disks (Recipe Below)
All-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

Directions
Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.

Helpful Hint
To prepare the pies in stages, make the dough and either freeze or refrigerate, then roll out, fit into pie plates, and chill again. The shells can be covered tightly and refrigerated for a day or two or frozen for longer (thaw in refrigerator before proceeding).

Pate Brisee (Crust)
Makes enough for 1 double-crust or 2 single-crust pies
Ingredients
2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup ice water

Directions
Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.
Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

Helpful Hint
For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

Martha Stewart’s Pumpkin Cupcakes

Pumpkin Cupcakes
By: Martha Stewart

Makes 18 cupcakes

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 (15 ounces) pumpkin puree

Directions
Preheat oven to 350 degrees.
Line cupcake pans with paper liners; set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway.
Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
Transfer to a wire rack; let cool completely.

Pumpkin-Pie Parfaits

Pumpkin-Pie Parfaits
By: Recipe courtesy Food Network Magazine

Makes: 6 servings
Prep Time: 25 minutes

Ingredients
13 gingersnaps, chocolate wafers or graham crackers
1 tablespoon unsalted butter, melted
3/4 cup plus 1 tablespoon confectioners' sugar
1/2 cup pumpkin puree
2 1/2 teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups cold heavy cream

Directions
Put 7 cookies in a reseal-able plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.

Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.

Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.

Easy and Delicious Pumpkin Mousse

Easy and Delicious Pumpkin Mousse
By: Alton Brown

Makes: 6 servings
Prep Time: 15 min

Ingredients
1 cup cold heavy cream
1 (15-ounce) pumpkin puree
1/3 cup evaporated milk
1 (3.4-ounce) box pumpkin spice flavored instant pudding mix
1 teaspoon vanilla extract
1 cup Spiced Pecans, recipe follows

Directions
Place the heavy cream into the bowl of a stand mixer fitted with the whisk. Whisk until medium peaks are formed, 1 to 2 minutes.

In a separate bowl whisk together the pumpkin puree and milk. Add the pudding mix and vanilla and whisk to combine. Fold in the whipped cream and thoroughly combine. Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins. Place in the refrigerator for at least 1 hour and up to 4 before serving.

Coarsely chop the Spiced Pecans and sprinkle on top of the mousse just before serving.

Spiced Pecans
Yield: 1 pound pecans

Ingredients:
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

Directions:

Line a half sheet pan with parchment and set aside.

Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.

Place the nuts in a 10-inch cast iron skillet and set over medium heat. Toast, stirring frequently, for 4 to 5 minutes until they just start to brown. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add the sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.

Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage.

Claire Robinson's Dark and Spooky

Here is something to enjoy while you are waiting for that pumpkin pie to bake.
Enjoy!

Claire Robinson's Dark and Spooky
By: Claire Robinson

 

Makes: 1 Drink
Prep Time: 5 minutes

 

 

Ingredients
Black decorating sugar, for the glass
Juice of 1 lime, plus 1 lime wedge
1/4 cup dark rum
1/4 cup ginger beer or all-natural ginger ale
1 black gummy spider

Directions
Spread out the black sugar on a small plate.
Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.
Combine the rum and lime juice in a cocktail shaker.
Fill with ice and shake well.
Carefully strain into the glass, minding the sugar on the rim.
Top the drink with ginger beer and add the gummy spider.

Pumpkin Nutrition Information

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)

Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg    Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

From the University of Illinois

Pumpkin Soup with Chili Cran-Apple Relish

Pumpkin Soup with Chili Cran-Apple Relish
Recipe courtesy of Rachael Ray

Makes: 4 Servings
Cook Time: 25 Minutes

Ingredients
Soup:
*1 tablespoon extra-virgin olive oil, 1 turn of the pan
*2 tablespoons butter
*1 fresh bay leaf
*2 ribs celery with greens, finely chopped
*1 medium yellow onion, finely chopped
*Salt and pepper
*3 tablespoons all-purpose flour
*2 teaspoons poultry seasoning or 2 teaspoons ground thyme
*2 teaspoons hot sauce, or to taste
*6 cups chicken stock
*1 (28-ounce) cooked pumpkin puree
*2 cups heavy cream
*1/2 teaspoon freshly grated nutmeg
Relish:
*1 crisp apple, such as McIntosh or Granny Smith, finely chopped
*1/4 red onion, finely chopped
*2 tablespoons lemon juice
*1/2 cup dried sweetened cranberries, chopped
*1 teaspoon chili powder
*2 teaspoons honey
*1/2 teaspoon ground cinnamon

Directions
1. Heat a medium soup pot over medium to medium high heat.
2. Add the oil and melt the butter.
3. Add bay, celery, and onion.
4. Season the veggies with salt and pepper.
5. Cook 6 or 7 minutes, until tender.
6. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute.
7. Whisk in chicken stock and bring liquid to a bubble.
8. Whisk in pumpkin in large spoonfuls to incorporate it into the broth.
9. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.
10. Reduce heat to low and keep warm until ready to serve.
11. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
12. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Iced Pumpkin Cookies

Iced Pumpkin Cookies
From: Food Network

Makes: 6 dozen iced cookies
Cook Time: 15 minutes

Ingredients
Cookies:
1 cup unsalted butter
1 cup sugar
1 cup pumpkin puree 
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins
Icing:
2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons whipping cream, fresh orange juice or rum

Directions
Cookies
1. Preheat oven to 350 degrees.
2. Cream butter and sugar until fluffy.
3. Add pumpkin, egg and vanilla and mix well.
4. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
5. Stir into butter mixture until well blended.
6. Add nuts and raisins.
7. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. 8. Bake about 15 minutes, or until golden. Cool.
Icing
1. Cream confectioners' sugar and butter.
2. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.)
3. Drizzle over cookies.

Paula Dean’s Pumpkin Pie

Pumpkin Pie
By: Paula Dean
Makes: 6-8 Servings
Cook Time: 50 minutes

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups pumpkin puree
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.
Crust
1. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides.
2. Pinch and crimp the edges together to make a pretty pattern.
3. Put the pie shell back into the freezer for 1 hour to firm up.
4. Fit a piece of aluminum foil to cover the inside of the shell completely.
5. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.
6. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
Filling
1. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer.
2. Add the pumpkin and beat until combined.
3. Add the sugar and salt, and beat until combined.
4. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined.
5. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pie:
1. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.
2. Place the pie on a wire rack and cool to room temperature.
3. Cut into slices and top each piece with a generous amount of whipped cream.

 

Paula Dean’s Pumpkin Cheesecake

Pumpkin Cheesecake - Paula Dean

Makes: 8 servings
Cook Time: 1 Hour

Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.
For crust:
1. In medium bowl, combine crumbs, sugar and cinnamon.
2. Add melted butter.
3. Press down flat into a 9-inch spring form pan.
4. Set aside.
For filling:
1. Beat cream cheese until smooth.
2. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.
3. Add flour and vanilla.
4. Beat together until well combined.
Pie:
1. Pour into crust.
2. Spread out evenly and place oven for 1 hour.
3. Remove from the oven and let sit for 15 minutes.
4. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Pie with Almond Spiced Whipped Cream

Pumpkin Pie with Almond Spiced Whipped Cream
By: Rachel Ray
Makes: 6 Servings
Prep Time: 5 minutes
Ingredients
1 pumpkin pie
1 1/2 cups whipping cream
1 shot almond liqueur or 1 teaspoon almond extract
Grated nutmeg, to taste
2 pinches ground cinnamon

Directions
Heat the pie in hot oven to crisp shell.
Whisk cream until soft peaks form, a couple of minutes.
Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.
Serve pie with flavored cream.

Paula Dean’s Pumpkin Bars

Pumpkin Bars
By Paula Dean

Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounces pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F.
Bars:
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 by 10-inch baking pan.
Bake for 30 minutes.
Let cool completely before frosting.Cut into bars.
Icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add the sugar and mix at low speed until combined.
Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.

Barefoot Contessa’s Pumpkin Mousse Parfaits

Pumpkin Mousse Parfaits
By: Barefoot Contessa

Ingredients
1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin puree
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies
Crystallized ginger, for decoration, optional

Directions
Place the rum in a heat-proof bowl and sprinkle the gelatin over it.
Set aside for 10 minutes for the gelatin to soften.
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.
Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
Immediately whisk the hot gelatin mixture into the pumpkin mixture.
In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form.
Fold the whipped cream into the pumpkin mixture.
To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies.
Repeat, ending with a third layer of pumpkin.
Cover with plastic wrap and refrigerate for 4 hours or overnight.
To serve, decorate with whipped cream and slivered crystallized ginger.

Alton Brown's Pumpkin Bread

Pumpkin Bread
By Alton Brown

Ingredients
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Directions
Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.
Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan.

If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes.

At this point a knife inserted into the middle of the loaf should come out clean.
Cool for 15 minutes and turn out onto a cooling rack.
Cool completely.

For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Pumpkin Waffles with Maple Walnut Apples

Pumpkin Waffles with Maple Walnut Apples
By: Food Network Kitchens

Ingredients
Waffles:
1 cup cake flour
1/4 cup wheat germ
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
3/4 cup milk
1/2 cup pumpkin puree 
1/4 cup melted butter
1/4 cup melted shortening (transfat-free)
1 large egg
1 large egg white
Topping:
2 to 3 tablespoons unsalted butter
2 crisp apples, peeled and sliced thinly
1/4 cup pure maple syrup
1/2 cup toasted walnuts

Special equipment: standard 4 x 4-inch waffle iron

Directions
Waffles:
Preheat a waffle iron to medium heat.
Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl.
Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Whisk together to make a slightly lumpy batter.

Topping:
Melt the butter in a skillet over medium heat.
Add the apples and let cook until slightly browned, but still crisp, about 4 minutes.
Add the maple syrup and walnuts and toss to coat.

Pour and spread about 1 cup batter into the waffle iron.
Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.)
Repeat with the remaining batter.
Serve hot with the apples.

Copyright 2007 Television Food Network, G.P. All rights reserved

Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup
By: Rachel Ray

Ingredients
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
30 ounces pumpkin puree 
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Directions
Heat a soup pot over medium heat.
Add oil.
When oil is hot, add onion.
Sauté onions 5 minutes.
Add broth, tomatoes, black beans and pumpkin puree.
Stir to combine ingredients and bring soup to a boil.
Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

Ghostly Pumpkin Pudding

Ghostly Pumpkin Pudding
By: Food Network Kitchens

Ingredients
Pudding:
1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 (15-ounce) pure pumpkin puree
Topping:
2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes

Directions
Pudding:
Put 1 tablespoon of cold water in a large bowl.
Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms.
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water.
Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl.
Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes.
Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed.
Whisk in pumpkin until combined and completely smooth.
Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

Topping:
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water.
Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand.
Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost.
Decorate with candy eyes and refrigerate until ready to serve.

Copyright 2008 Television Food Network, G.P. All rights reserved

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
By: Sandra Lee

Ingredients
1 can (12-ounce) fat-free evaporated milk
1/2 cup pumpkin pie filling
1 1/4 cups quick-cooking oats
3 tablespoons chopped pecans

Directions
In a saucepan, combine evaporated milk and pumpkin pie filling.
Bring to a boil over medium-high heat.
Add oats; cook and stir for 1 minute or until thickened.
Stir in 2 tablespoons of the pecans.
Top each serving with some of the remaining 1 tablespoon pecans.

Pumpkin Muffins

Pumpkin Muffins
By: Ellie Krieger, All rights reserved

Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
3/4 cup low fat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Directions
Preheat oven to 400 degrees F.
Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined.
Add the other egg and whisk well. Whisk in the pumpkin and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk.
Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds.
Tap the pan on the counter a few times to remove any air bubbles.
Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes.
Run a knife around the muffins to loosen them and unmold.
Cool completely on the rack.

Emeril's Pumpkin Patch Cakes

Pumpkin Patch Cakes
Recipe courtesy Emeril Lagasse, 2007

Ingredients
1 cup plus 2 tablespoons sifted cake flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick, or 8 tablespoons, unsalted butter, softened at room temperature
2 eggs, at room temperature
1/2 cup pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
1 recipe Butterscotch Frosting, recipe follows

Directions
Preheat the oven to 350 degrees F and lightly grease 11 (3-ounce) silicone cupcake molds. (Or, alternatively, grease and flour 10 regular muffin wells in a muffin tin.)

Sift together the flour, sugar, baking powder and salt and transfer to a standing electric mixer fitted with a paddle attachment. Mix briefly on low speed to combine. Add the butter, little by little, and continue to process on low speed until the mixture resembles coarse crumbs with pea-sized pieces.

In a small bowl, whisk together the eggs, pumpkin, spices and vanilla. While the mixer is still running at low speed, drizzle half of the liquid ingredients into the mixer and continue to mix until just combined. Increase the speed on the mixer to medium-high and mix until light and fluffy, 1 to 2 minutes. Add the remaining liquid ingredients in a slow, steady stream, and continue to mix until thoroughly incorporated, about 15 seconds longer, scraping down the sides of the mixer bowl as necessary. Don't worry if the mixture appears slightly curdled.

Divide the mixture between 10 regular sized buttered muffin wells or 11 (3-ounce) silicone muffin cups - the wells should be filled about 2/3 of the way. Bake for 16 to 18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Transfer to cooling racks and let cool for 5 minutes. Make sure not to peel silicone olds off of cupcakes. Invert muffin tins or holders and muffins should release easily. Frost with the Butterscotch Frosting, tinted with colors if desired.

Butterscotch Frosting:
Ingredients
6 ounces cream cheese, softened at room temperature
1 cup confectioners' sugar
2 tablespoons unsalted butter
1/4 teaspoon salt
6 tablespoons Butterscotch Sauce, recipe follows, or store-bought butterscotch sauce

Directions
In the bowl of a standing electric mixer, combine the cream cheese, confectioners' sugar, butter, and salt, and beat until smooth and creamy, 3 to 4 minutes.
Reduce the speed to low and add the Butterscotch Sauce, 1 tablespoon at a time, and mix until thoroughly incorporated, stopping to scrape down the sides of the bowl as necessary.
Chill slightly if frosting cupcakes.

Butterscotch Sauce:
Ingredients
3/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
3 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Directions
Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn't burn.
Remove the pan from the heat.
Add the butter and swirl the pan to melt it, about 1 minute.
Return to the heat and bring to a boil.
Add the cream, whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, and up to 2 tablespoons more, until desired consistency is achieved.

Cool until just warm before serving. (The sauce will thicken as it cools.)

Emeril's Pumpkin and Corn Fritters

Pumpkin and Corn Fritters
By: Emeril Lagasse, 2004

Ingredients
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1 cup fresh corn kernels cut from the cob
1/2 teaspoon salt
1/8 teaspoon white pepper
1 (15-ounce) pumpkin puree
3 tablespoons dark brown sugar
2 eggs, lightly beaten
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/8 teaspoon ground nutmeg
1 cup all-purpose flour, sifted
1/2 cup cake flour, sifted
1 1/2 teaspoons baking soda
6 cups vegetable oil, for frying
Cane syrup or maple syrup, for drizzling
Powdered sugar, for garnish

Directions
Heat an 8-inch sauté pan over medium heat and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with 1/4 teaspoon salt and the white pepper. Continue to cook the corn, stirring often, for an additional 5 minutes. Remove corn from pan and set aside on a plate to cool. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base. Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 degrees F.

In a large 6-quart pot, heat the vegetable oil to 325 degrees F. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. Remove the fritters from the oil and drain on a paper-lined plate. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made.

To serve, pile the fritters onto a serving plate and drizzle with cane syrup. Sprinkle with powdered sugar and serve while hot.

Emeril's Pumpkin Cheesecake with Bourbon Spiked Cream

Pumpkin Cheesecake with Bourbon Spiked Cream
By: Emeril Lagasse, 2000

Ingredients
1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm, recipe follows

Directions
Preheat the oven to 350 degrees F.

Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.

Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.

Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.

Chocolate Sauce:
Ingredients
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Directions
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.
Heat the mixture until a thin paper-like skin appears on the top. Do not boil.
Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.

Strawberry Milk Facial Mask

Strawberry Facial Mask with Cornstarch

Strawberry Milk Facial Mask Benefits:
Strawberry
Makes your skin pores smaller
Makes your face look brighter
Gently refreshes and exfoliates the skin
Removes impurities
Reduce redness and swelling
Milk
Natural exfoliate
Natural skin softener

Ingredients
*1/2 cup fresh strawberries
*1 tablespoon fresh milk
*1 tablespoon rice flour or cornstarch

*Apply a bit of the prepared mask to the inside of your wrist before using on your face. You want to make sure your skin won’t have a bad reaction to it (allergies). If your skin begins to feel irritated or burning, remove mask immediately.

What to do:
1. Mash together all the ingredients to make a smooth paste.
2. Apply a warm cloth to your face to open pores.
3. Apply the mask by beginning at the chin area and moving up to the cheeks and forehead. Apply the nose next, moving outward toward the cheeks. Be sure to leave space around the mouth, eyes, and eyebrows. Finally, spread the mask on your throat, moving from bottom to top.
4. Let sit for 20 minutes.
5. Rinse with warm water.
6 .Rinse with cold water (to close pores) and gently pat dry.

Tips For Facial Masks:
*When mixing food items for facials, make sure to use sterile utensils and containers.
*Wash hands really well so they’re clean before applying the skin treatment.
*Use soft water or distilled water whenever possible
*Always use it immediately! Because you don't use preservatives, the mixture can go bad and damage your skin!

Some Information To Consider While Your Mask Is Drying:
(From http://www.strawberry-recipes.com/)
"Making a strawberry facial mask is easy and has many beauty benefits for your skin. Probably everyone knows of the great nutritional benefits strawberries have, but most people do not know, that this fruit also offers plenty beauty benefits.

Strawberries contain salicylic acid that rids the skin of dead cells, makes your skin pores smaller and your face look brighter and shinier. They gently refresh and exfoliate the skin, remove impurities, and reduce redness and swelling, which is wonderful for a cleansing and skin softening facial mask.

In addition, the antioxidants in the fruit help to repair skin damage and counteract aging effects. Your skin produces millions of new cells every day, and regenerates itself completely every 30 to 40 days. But after the age of 30, this natural rejuvenating process slows considerably. At this time, the skin can benefit from a strawberry facial mask.