Pumpkin Ravioli

I. INGREDIENTS

• 3 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 1 teaspoon finely grated fresh ginger
• 2 medium garlic cloves, minced
• 2 teaspoons curry powder
• 1/8 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup canned, unsweetened pumpkin puree
• 1 cup ricotta cheese
• 1 medium onion, finely chopped
• ¼ cup dry white wine
• 1 large apple, peeled, cored, cut into ½-inch dice
• ¼ cup finely chopped walnuts
• 1 cup chicken stock
• 1 pound prepared pasta sheets or a 12-ounce package of wonton skins
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley

II. COOKING DIRECTIONS

• To make ravioli filling, melt 2 tablespoons butter in a small saucepan over medium-low heat and sauté shallots for 3 minutes, or until soft. Add ginger, garlic, curry powder, cinnamon, and salt and sauté for 2 minutes. Add pumpkin, stir to thoroughly incorporate ingredients, and cook another 3 minutes. Remove from eat and cool. Add ricotta cheese and chill filling overnight or for at least 2 hours.
• To make sauce, melt remaining 1 tablespoon butter in a medium saucepan over medium heat and sauté onions until translucent, about 4 minutes. Add wine and simmer for about 2 minutes. Add apple, walnuts, and chicken stock and cook, stirring occasionally, until apples are soft, about 3 minutes. Remove from heat and set pan aside.
• To make ravioli, place pasta sheet or 4 to 6 wonton wrappers on a cutting board or waxed paper. (While working, wonton skins should be kept covered with a damp paper towel and plastic wrap to prevent them from drying out.) Drop 1 level tablespoon pumpkin mixture about 5 inches apart (staggered) on pasta sheet or in center of each wonton wrapper. Using water and your finger, lightly moisten pasta or wonton edges. Lay a second sheet of dough atop the first, or place another wonton skin on top, ensuring that the edges are lined up. Push out any air bubbles and press sheets together to seal. Cut out ravioli using a 3-inch cookie cutter, ravioli cutter or sharp knife. Repeat process with remaining filling and dough or wonton skins, placing finished ravioli on a tray covered with plastic wrap or damp towels. If using fresh pasta sheets, allow the ravioli to dry uncovered for about 30 minutes before cooking.
• To serve, bring a large pot of water to a rapid boil. Add ravioli and stir gently to prevent them from sticking. Cook about 2 to 3 minutes, or until the ravioli float to the surface of the water. Drain well.
• Meanwhile, briefly heat the reserved sauce over medium-high heat, adding cream and parsley. Serve ravioli immediately with sauce.

Rigatoni with Pumpkin and Bacon

I. INGREDIENTS

• Coarse salt
• 8 slices bacon, coarsely chopped
• 1 medium onion, halved and thinly sliced
• 1 (3 pound) sugar pumpkin, peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
• 1 tablespoon finely chopped fresh sage
• 1/4 teaspoon allspice
• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• 3 tablespoons heavy cream
• Freshly ground pepper
• 1 pound rigatoni
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish

II. COOKING DIRECTIONS

• Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
• Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium-low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
• Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.

Yield: 4 servings

Pumpkin Black Bean Soup

I. INGREDIENTS

• 3 (15 ounce) cans black beans, rinsed and drained
• 1 (16 ounce) can diced tomatoes
• 1/4 cup butter
• 1 1/4 cups chopped onion
• 4 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups beef broth
• 1 (15 ounce) can pumpkin puree
• 1/2 pound cubed cooked ham
• 3 tablespoons sherry vinegar

II. COOKING DIRECTIONS

• Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
• Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

Yield: 9 servings

Pumpkin Lasagne

I. INGREDIENTS

1. 2 tablespoons olive oil
2. 2 onions, chopped
3. 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
4. 2 1/4 teaspoons salt
5. 1 teaspoon fresh-ground black pepper
6. 1 teaspoon dried sage
7. 1/2 teaspoon grated nutmeg
8. 3 cups canned pumpkin puree
9. 1 1/2 cups heavy cream
10. 1 1/2 cups grated Parmesan
11. 1/2 cup milk
12. 9 no-boil lasagna noodles
13. 1 tablespoon butter

II. COOKING DIRECTIONS

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400 degrees F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

Yield: 4 servings

Curried Coconut-Pumpkin Soup

I. INGREDIENTS

• 2 tablespoons light olive oil
• 1/4 cup minced red onion
• 4 cloves garlic, minced
• 1 jalapeno pepper, ribs and seeds removed, finely chopped
• 1 teaspoon minced fresh ginger
• 2 teaspoons curry powder
• 1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
• 1 cup light coconut milk
• 1 cup rice milk
• 1 pound extra-firm tofu, cut into 1-inch cubes
• 1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper to taste
• 1/4 cup fresh cilantro leaves
• 
  

II. COOKING DIRECTIONS

• In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
• Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.
• Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

Yield: 4 servings

Streusel Pumpkin Pie

I. INGREDIENTS

1. 2 cups all-purpose flour
2. 1/4 cup finely chopped pecans
3. 1 teaspoon salt
4. 2/3 cup shortening, plus
5. 1 tablespoon shortening
6. 4 tablespoons water
7. 1 can (30 ounces) pumpkin pie filling
8. 1 (14 ounce) can sweetened condensed milk
9. 1 egg, lightly beaten
10. 1/2 cup packed brown sugar
11. 1/4 cup all-purpose flour
12. 1/4 cup chopped pecans
13. 1/2 teaspoon ground cinnamon
14. 3 tablespoons cold butter or margarine

II. COOKING DIRECTIONS

1. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside. Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving.

Yield: 12 servings

Pumpkin Soup with Sage and Ham

I. INGREDIENTS

1. 3 tablespoons butter
2. 1 onion, chopped
3. 1 carrot, chopped
4. 1 rib celery, chopped
5. 1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice
6. 2 cups canned pumpkin puree
7. 1/3 cup dry white wine
8. 1 tablespoon dried sage
9. 1 bay leaf
10. 3 1/2 cups water
11. 2 1/2 cups canned low-sodium chicken broth or homemade stock
12. 1 1/2 teaspoons salt
13. 1/4 teaspoon fresh-ground black pepper
14. 1 1/2 pounds piece of ham, cut into 1/4-inch dice

II. COOKING DIRECTIONS

1. In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
2. Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf.

Pumpkin Swirl Cheesecake

I. INGREDIENTS

1. 25 NABISCO Ginger Snaps, finely crushed
2. 1/2 cup finely chopped PLANTERS Pecans
3. 1/4 cup butter, melted
4. 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
5. 1 cup sugar, divided
6. 1 teaspoon vanilla
7. 4 eggs
8. 1 cup canned pumpkin
9. 1 teaspoon ground cinnamon
10. 1/4 teaspoon ground nutmeg
11. Dash of ground cloves

II. COOKING DIRECTIONS

1. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch spring form pan.
2. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
3. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Chocolate Chunk Pumpkin Bread

I. INGREDIENTS

• 2 cups flour
• 2 teaspoons CALUMET Baking Powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 cup mashed cooked fresh pumpkin
• 1 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1/2 cup milk
• 1/4 cup oil
• 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

II. COOKING DIRECTIONS

• Preheat oven to 350 degrees F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.
• Pour into greased 9x5-inch loaf pan.
• Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.

Pumpkin Pie

I. INGREDIENTS

• 1 cup packed light brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 cups fresh Pumpkin Puree or canned
• 3 large eggs, lightly beaten, plus
• 1 egg for glaze
• 1 1/2 cups evaporated milk
• 1 tablespoon heavy cream

II. COOKING DIRECTIONS

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
• Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
• Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
• Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.

Top 10 Pumpkin Recipes

Gone are the days when pumpkins were just for pies and jack o' lanterns. Pumpkins are not only a great way to sweeten up a seasonal recipe but they're also a healthy superstar super food. Try these top 10 users' choice pumpkin recipes, perfect for Halloween and all autumn long.

#1 Top Rated Classic Pumpkin Pie











# 2 Chocolate Chunk Pumpkin Bread

# 3 Pumpkin Swirl Cheesecake

# 4 Pumpkin Soup with Sage and Ham

# 5 Streusel Pumpkin Pie

# 6 Pumpkin Flan with Pumpkin Seed Praline

# 7 Curried Coconut Pumpkin Soup

# 8 Spicy Energy Mix with Pumpkin Seeds

# 9 Pumpkin Lasagne

#10 Pumpkin Seed Goat Cheese Pesto

Best Recipes for Every Pumpkin Part

Pumpkins are part of the "gourd" family that includes watermelons and other types of squash. I love all the varieties that crop up at the market this time of year -- kabocha, kuri and banana squash, among others. But what about pumpkins? They appear in miniature sizes, making the perfect little jack o' lanterns. I also see pumpkins that range from medium-sized to enormous. But are they tasty? Here are some fun things I like to do with pumpkins and their parts:

-The outside: Small sugar pumpkins can make a really fun soup bowl for pumpkin soup. Simply cut around the top and scoop out the insides of a small pumpkin. Place it in an oven at a low temperature (250F) for about 10 minutes to dry it out slightly and dull the "raw" taste. Fill the "bowl" with warm pumpkin soup.

-The seeds: I always like the seeds of smaller sized pumpkins because they are smaller, more tender and sweeter in flavor. You can turn the seeds into a sweet or savory snack. I also love to add toasted pumpkin seeds to homemade granola mix this time of year.

For sweet pumpkin seeds:

1. Preheat the oven to 300F. Wash any excess flesh surrounding the seeds scooped from a pumpkin. Dry them thoroughly. For every cup of seeds, toss them in a bowl with 2 teaspoons vegetable oil to coat them. Add ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and 1 tablespoon honey. Mix to blend.
2. Pour the seeds out onto a baking sheet so they sit in a single layer. Bake until crispy and light brown, 45-60 minutes. Allow to cool slightly.

For spicy pumpkin seeds:

1. Preheat the oven to 300F. Wash any excess flesh surrounding the seeds scooped from a pumpkin. Dry them thoroughly. For every cup of seeds, toss them in a bowl with 1 tablespoon vegetable oil. Add 2 teaspoons paprika, 2 teaspoons sea salt, 1 teaspoon ground black pepper, and 2 teaspoons ground cumin. Toss to blend.
2. Pour the seeds out onto a baking sheet so they sit in a single layer. Bake until crispy and light brown, 45-60 minutes. Allow to cool slightly.

-Pumpkin pies: my mother always used canned pumpkin for pies when I was growing up. I always wondered if fresh roasted pumpkin wasn't better? I made a pie with fresh cooked pumpkin. The result? A watery pie! Lesson learned. Now I roast my pumpkin flesh in the oven until tender. I transfer the flesh to a colander lined with cheesecloth and allow the pumpkin to drain of excess water overnight before making the pie. The fresh taste of the second pie made me see how fresh pumpkin can be worth the extra work.

-Pumpkin for breakfast? I like the texture of cheese pumpkins and the flavor of sugar pumpkins. I like to split a sugar pumpkin, drizzle a little honey and molasses on the insides, and top with a little melted butter. Roast until completely tender, scoop out the flesh from each half, and drain overnight. This purée is a delicious compliment for a stack of tangy buttermilk pancakes or even used as a substitute for jam on toast.

Spicy Energy Mix

I. INGREDIENTS

• 1 ounce pepitas (pumpkin seeds)
• 1 1/2 ounces chopped dried mango
• 1 ounce pitted chopped dates
• 1/4 teaspoon prepared spice rub

II. COOKING DIRECTIONS

• Combine dates, mango, pepitas and prepared spice rub.

Warm Pasta Salad With Roasted Corn and Poblanos

I. INGREDIENTS

• 4 poblano chiles
• 1 fresh jalapeno chile
• 8 medium tomatoes, coarsely chopped
• 3 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh cilantro
• 1/3 cup green (hulled) pumpkin seeds
• 4 ears fresh corn, kernels cut off
• 1 large white onion, cut into 1/2-inch-thick rounds
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 cup olive oil
• 12 ounces short pasta such as gemelli or rotini
• 1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata cheese
• Fresh cilantro leaves

II. COOKING DIRECTIONS

• Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl, then cover and let steam 10 minutes.
• Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeno and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
• Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl.
• Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.
• Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.
• Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.
• Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.

Spicy Pumpkin Seeds

I. INGREDIENTS

• 1 cup raw green pumpkin seeds
• 1 teaspoon chili powder
• 1/8 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon coarse salt
• 2 teaspoons fresh lime juice

II. COOKING DIRECTIONS

• Preheat oven to 350 degrees F. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

Pumpkin Puree

I. INGREDIENTS

• 1 (4 pound) sugar pumpkin
• 1 tablespoon vegetable oil

II. COOKING DIRECTIONS

• Heat oven to 350 degrees F. Cut pumpkin into quarters, scrape out the seeds, and discard. Rub flesh with vegetable oil, and place on a baking sheet, flesh side up. Bake until soft, about 1 hour. When cool enough to handle, remove peel and put through a food mill fitted with a medium disk.

Pumpkin Seed Candy

I. INGREDIENTS

• 1 cup hulled pepitas
• 1/4 cup sugar
• 2/3 cup good quality honey
• 3 tablespoons cold unsalted butter
• 2 tablespoons melted unsalted butter for brushing

II. COOKING DIRECTIONS

• Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
• Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285 degrees F on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
• Let the mixture cool to 240 degrees F, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
• When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

Pumpkin Seed Goat Cheese Pesto

I. INGREDIENTS

• 1/2 cup extra virgin olive oil
• 2 cups hulled pumpkin seeds
• 2 shallots, finely chopped
• 4 garlic cloves, finely chopped
• Kosher salt and freshly ground pepper
• 1/2 cup chopped flat leaf parsley
• 1 tablespoon chopped fresh sage
• 5 ounces soft goat cheese
• 1/2 cup water
• 5 tablespoons lemon juice

II. COOKING DIRECTIONS

• In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pumpkin seeds and cook, stirring, until they begin to turn brown (some will pop), about 5 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Season with salt and pepper and transfer to a plate to cool for 10 minutes.
• Add the pumpkin seed mixture to a food processor along with the parsley, sage, goat cheese and water. Turn the processor on and drizzle in the remaining 6 tablespoons of olive oil, until the mixture reaches an oatmeal like consistency. Transfer to a bowl and add the lemon juice and salt and pepper to taste.

Toasted Pumpkin Seeds

I. INGREDIENTS

• 2 teaspoons olive oil
• 1/2 cup pumpkin seeds
• Coarse salt and freshly ground pepper

II. COOKING DIRECTIONS

• Heat oil in a small nonstick skillet over medium heat. Add pumpkin seeds; cook, stirring frequently, until seeds begin to brown and pop, 3 to 4 minutes. Remove from heat; drain seeds on paper towels. Season with salt and pepper.

Cornmeal Crackers with Pumpkin Seeds

I. INGREDIENTS

• 1 cup stone-ground yellow cornmeal
• 3/4 cup all-purpose flour
• 3/4 cup raw pumpkin seeds
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 3/4 teaspoon crushed red pepper
• 6 tablespoons unsalted butter
• 3 tablespoons milk

II. COOKING DIRECTIONS

• In a large skillet, stir the cornmeal over moderate heat, shaking the pan occasionally, until lightly toasted, about 2 minutes. Transfer to a plate to cool.
• In a medium bowl, combine the cornmeal with the flour, 1/2 cup of the pumpkin seeds, the salt, sugar and crushed red pepper. Using your fingers, work the butter into the cornmeal mixture until incorporated. Mix in the milk, pressing the dough with your hands to form a ball; add a little more milk if necessary. Cover the dough and refrigerate until chilled and firm, about 1 hour.
• Preheat the oven to 350 degrees F. Butter 2 baking sheets. Pinch off 1-inch pieces of dough and roll into balls. Arrange the balls on the baking sheet and press into 2-inch rounds with a flat-bottomed glass. Press the remaining 1/4 cup of pumpkin seeds into the rounds. Bake the crackers for about 10 minutes, or until browned around the edges. Let cool for 5 minutes, then transfer to a large plate. Serve warm or at room temperature.

Pumpkin Seed Goat Cheese Pesto

I. INGREDIENTS

• 1/2 cup extra virgin olive oil
• 2 cups hulled pumpkin seeds
• 2 shallots, finely chopped
• 4 garlic cloves, finely chopped
• Kosher salt and freshly ground pepper
• 1/2 cup chopped flat leaf parsley
• 1 tablespoon chopped fresh sage
• 5 ounces soft goat cheese
• 1/2 cup water
• 5 tablespoons lemon juice

II.COOKING DIRECTIONS

• In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pumpkin seeds and cook, stirring, until they begin to turn brown (some will pop), about 5 minutes. Add the shallots and garlic and cook until softened, about 2 minutes. Season with salt and pepper and transfer to a plate to cool for 10 minutes.
• Add the pumpkin seed mixture to a food processor along with the parsley, sage, goat cheese and water. Turn the processor on and drizzle in the remaining 6 tablespoons of olive oil, until the mixture reaches an oatmeal like consistency. Transfer to a bowl and add the lemon juice and salt and pepper to taste.

Pumpkin Flan with Pumpkin Seed Praline

I. INGREDIENTS

• 1 cup sugar
• 1/2 cup water
• 1 cup hulled (green) pumpkin seeds, toasted
• 1 cup sugar
• 1 cup whole milk
• 2 (5 ounce) cans evaporated milk
• 5 large eggs
• 1/4 teaspoon salt
• 1 (15 ounce) can solid pack pumpkin
• 2 tablespoons premium golden agave tequila such as Herradura Reposado, or bourbon
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg

II. COOKING DIRECTIONS

• To make praline: Preheat oven to 250 degrees F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
• Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400 degrees F oven until warm enough to spread, 1 to 2 minutes.)
• Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
• To make pumpkin flan: Preheat oven to 375 degrees F.
• Heat a 2-quart souffle dish or round ceramic casserole in middle of oven.
• Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes. Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
• Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin, tequila, and spices. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
• Pour custard over caramel in dish and set in a water bath of 1 inch hot water. Put pan in middle of oven and lower temperature to 350 degrees F. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
• To unmold flan, run a thin knife around flan to loosen from sides of dish. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around it. Cut flan into wedges and serve with caramel spooned over and with shards of praline.

Heavenly Angel Food Cake

I. INGREDIENTS

• 1 1/2 cups egg whites
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 cup SPLENDA(R) Sugar Blend for Baking
• 1/2 cup light corn syrup
• 1 cup sifted cake flour
• 1/4 cup cornstarch
• 3/4 cup SPLENDA(R) Sugar Blend for Baking

II. COOKING DIRECTIONS

• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla extract. Beat at high speed with an electric mixer until soft peaks form. Gradually add 1/4 cup SPLENDA(R) Sugar Blend for Baking and light corn syrup.
• Sift flour and cornstarch 2 times into another large mixing bowl. Add 3/4 cup SPLENDA(R) Sugar Blend for Baking to flour mixture, stirring until blended.
• Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently. Repeat procedure three times with the remaining flour mixture.
• Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
• Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
• Invert tube pan; cool cake in the pan for 30 to 40 minutes.
• Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.

Chocolate Angel Food Cake II

I. INGREDIENTS

• 3/4 cup cake flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups white sugar
• 3 (1 ounce) squares semisweet chocolate, grated
• 12 egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 1/2 teaspoons lemon juice
• confectioners' sugar for dusting

II.COOKING DIRECTIONS

• Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
• In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
• Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
• Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

Angel Food Cupcakes with Raspberry Swirl

I. INGREDIENTS

• 3 cups raspberries
• 6 tablespoons granulated sugar
• 4 teaspoons cornstarch dissolved in
• 4 teaspoons water
• 1 cup cake flour
• 1/2 cup confectioners' sugar
• 10 large egg whites, at room temperature
• 1/2 teaspoon salt
• 1 plump vanilla bean, split, seeds scraped
• 1 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1 1/2 cups confectioners' sugar
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons water
• Pinch of salt

II. COOKING DIRECTIONS

• MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
• MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325 degrees F. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
• Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
• Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.
• MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.

Angel Food Cake III

I. INGREDIENTS

1. 1 cup cake flour
2. 1 1/2 cups white sugar
3. 12 egg whites
4. 1 1/2 teaspoons vanilla extract
5. 1 1/2 teaspoons cream of tartar
6. 1/2 teaspoon salt

II. COOKING DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Chocolate Chip Angel Food Cake

I. INGREDIENTS

• 3 ounces bittersweet or semisweet chocolate, coarsely chopped
• 1 cup cake flour
• 1 1/2 cups granulated sugar
• 13 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 3 large egg whites
• 1/2 teaspoon cream of tartar
• Pinch of salt
• 3 teaspoons pure vanilla extract

II.COOKING INGREDIENTS

• Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Pulse the chocolate in a food processor until finely ground; reserve. In a medium bowl, whisk together the flour and 3/4 cup of the sugar until combined; reserve.
• In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar and salt on low speed until frothy, about 1 minute. Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes. Stir in the remaining 3/4 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just stiff.
• Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended. Add the vanilla and fold in the remaining flour in 2 batches. Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight.
• Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.
• Seven-Minute Frosting: In a large saucepan, bring 1 inch of water to a simmer. In a large stainless-steel bowl, combine the sugar, egg whites, 1/4 cup of water, the cream of tartar and the salt. Set the bowl over the simmering water and beat the egg whites with a whisk or handheld mixer until the frosting holds stiff peaks, about 5 minutes.
• Remove the bowl and continue to beat until cooled and billowy, about 2 minutes more. Beat in the vanilla and frost the cake.

Chocolate Chip Angel Food Cake

I. INGREDIENTS

1. 3 ounces bittersweet or semisweet chocolate, coarsely chopped
2. 1 cup cake flour
3. 1 1/2 cups granulated sugar
4. 13 large egg whites
5. 1 teaspoon cream of tartar
6. 1/4 teaspoon salt
7. 1 1/2 teaspoons pure vanilla extract
8. 1 cup granulated sugar, plus
9. 2 tablespoons granulated sugar
10. 3 large egg whites
11. 1/2 teaspoon cream of tartar
12. Pinch of salt
13. 3 teaspoons pure vanilla extract

II COOKING DIRECTIONS

1. Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Pulse the chocolate in a food processor until finely ground; reserve. In a medium bowl, whisk together the flour and 3/4 cup of the sugar until combined; reserve.
2. In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar and salt on low speed until frothy, about 1 minute. Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes. Stir in the remaining 3/4 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just stiff.
3. Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended. Add the vanilla and fold in the remaining flour in 2 batches. Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight.
4. Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.
5. Seven-Minute Frosting: In a large saucepan, bring 1 inch of water to a simmer. In a large stainless-steel bowl, combine the sugar, egg whites, 1/4 cup of water, the cream of tartar and the salt. Set the bowl over the simmering water and beat the egg whites with a whisk or handheld mixer until the frosting holds stiff peaks, about 5 minutes.
6. Remove the bowl and continue to beat until cooled and billowy, about 2 minutes more. Beat in the vanilla and frost the cake.

Angel Food Cake with Three-Berry Compote

I. INGREDIENTS

1. 10 large egg whites, at room temperature
2. 1 1/2 teaspoons cream of tartar
3. 3/4 cup granulated sugar
4. 1/4 teaspoon pure vanilla extract
5. 1 cup cake flour
6. 3/4 cup confectioners' sugar
7. 1/4 teaspoon salt
8. 2 pints strawberries, sliced
9. 2 pints raspberries
10. 1 pint blackberries
11. 1/2 cup granulated sugar
12. 3 tablespoons fresh lemon juice

II. COOKING DIRECTIONS

1. MAKE THE CAKE: Preheat the oven to 350 degrees F. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.
2. In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.
3. MEANWHILE, MAKE THE COMPOTE: In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.
4. Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.

Sand Bucket Angel Food Cake

I. INGREDIENTS

1. 1 1/4 cups sifted cake flour
2. 1 1/2 cups superfine sugar, sifted
3. 1/4 teaspoon table salt
4. 12 large egg whites
5. 1 teaspoon cream of tartar
6. 1 1/2 teaspoons pure vanilla extract
7. 6 ounces jelly candies, 1 3/4-inch diameter
8. 2 ounces shortbread cookies, finely ground
9. 1 tablespoon round sprinkles (optional)
10. 12 ounces cream cheese, room temperature
11. 1 1/8 cups unsalted butter, room temperature
12. 1 1/2 cups confectioners' sugar
13. 1 1/2 teaspoons pure vanilla extract

II. COOKING DIRECTIONS

1. Preheat oven to 350 degrees F with rack placed in lower third. Line bottom of a 10-inch diameter tube or angel-food cake pan with parchment; set aside. Sift together flour, 1/2 cup sugar, and salt onto a sheet of waxed paper. Resift into a medium bowl.
2. In electric mixer fitted with whisk attachment, beat egg whites on medium-low speed until foamy, about 1 minute. Beat in cream of tartar and vanilla. Increase mixer speed to medium-high; beat until whites are nearly stiff, about 2 minutes. Reduce speed to medium-low, and then beat in remaining cup of sugar, two tablespoons at a time, until peaks are stiff but not dry.
3. Sift reserved flour mixture over egg-white mixture. Using a rubber spatula, gently fold mixture until all the flour is incorporated. Transfer batter to the prepared pan. Run a knife through the batter, touching the bottom of the pan, to eliminate air pockets. Smooth the top with a spatula.
4. Bake until top of cake is golden and the cake springs back when pressed lightly, 35 to 40 minutes. (If top begins to darken, tent with foil.) Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand upside down in the pan until completely cool, about 1 hour. Run a knife around the sides of the cake; remove cake onto large cake plate or cake stand, widest end down; set aside. Repeat recipe to make a second angel food cake.
5. While second cake is baking, use crab-shaped cutter to cut 20 crabs from jelly candies. Set aside. Remove cooled second cake from pan; trim arched golden side so it is level. Place on top of first cake, trimmed side down. To shape the bucket, place 6-inch plate on top of cake for a cutting guide. Starting at edge of plate, use a serrated knife to cut a straight line down at a diagonal to bottom of 10-inch base. (Bottom layer gets trimmed very little.) Work around cake until sides are even. Reserve the trimmings to use for the starfish cutout that sits on top of the cake.
6. In an electric mixer fitted with the paddle attachment, beat cream cheese and butter until soft. Sift in sugar; add vanilla. Beat on medium-high speed until light and fluffy. Frosting may be made up to 1 day ahead. Rebeat frosting before using.
7. Using a clean, dry brush, brush crumbs from trimmed cake. Remove top layer; set aside. Using an offset spatula, frost top of bottom layer with 3 tablespoons frosting. Replace top cake. Frost entire cake with a thin layer to seal. Refrigerate until crumb coat of frosting is firm, about 20 minutes. Frost cake with a thicker layer, saving 2 tablespoons for starfish for top of cake.
8. Tilt cake; dust side with cookie crumbs. Apply candy crabs around sides. From reserved cake trimmings, use 3 1/2-inch star cutter to cut out starfish. Frost with reserved frosting; dust with sprinkles, then cookie crumbs. Place on top of the cake.
9. To serve cake, cut through one layer at a time, cutting halfway down.