For Golden Pumpkin and Apricot Layer Cake.Try any extra puree with biscuits or waffles.
Makes about 1 1/2 cups.
Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves and mixture simmers. Cover and cook until apricots soften, about 6 minutes; cool. Transfer mixture to processor and puree until almost smooth (some apricot bits will remain). Refrigerate. (Can be prepared 1 week ahead.)
Pumpkin and apricot are a winning combination in this cake; it’s topped with a spiced cream cheese frosting. For decoration, place several dried apricots between sheets of plastic wrap, and using a rolling pin, roll to flatten. With scissors, cut out leaf shapes from the apricots, and arrange them on top of the cake.
Serves 10 to 12.
frosting
dried apricot cutouts (optional)
For Cake: Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans).
For Frosting: Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended.
Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)
This tart will satisfy any chocolate lover. To make the chocolate curls, briefly microwave a 12-ounce block of bittersweet chocolate (not unsweetened) until it’s just slightly softened. Pull the blade of a heavy large knife across the surface to form curls.
Serves 12.
for filling:
1/2 cup chilled whipping cream
bittersweet chocolate curls
For Crust:
Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
For Orange Custard Sauce:
Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.
Serve the crisp warm, topped with vanilla ice cream.
Serves 8.
fruit
For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
For Fruit: Preheat oven to 375° F. Butter 13 x 9×2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.
This cheesecake, a delicious contrast of sweet vanilla and tart cranberry, is a scruptious conclusion to any dinner. Whipped cream rosettes are a pretty finish.
Serves 10.
filling
1 1/2 pounds cream cheese, room temperature
topping
For Crust: Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
For Filling: Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
For Topping: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Cocoa, espresso and orange add a sophisticated note to a classic pecan pie.
Serves 10.
filling
for coffee whipped cream
For Crust: Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.)
Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
For Filling: Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans.
Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.
This slightly spicy side dish is excellent with grilled meat or chicken.
Serves 4.
4 tablespoons peanut oil
1 tablespoon soy sauce
Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms.
Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.
Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Season with salt and pepper.
These hors d’oeuvres are a nice addition to a cocktail party.
Makes 24 rolls.
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
purchased marinara sauce, heated
Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
Unfold pastry sheet on floured work surface. Roll out to 12×10-inch rectangle. Cut pastry crosswise into three 10×4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
Preheat oven to 425° F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.
This preparation can be served in scallop-shell dishes for an impressive main course.
Serves 2.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.
Serves 4.
2 large egg yolks
Preheat oven to 350° F. Combine milk and orzo in heavy medium saucepan. Bring to simmer, stirring constantly. Reduce heat to medium-low and cook uncovered until orzo is tender, stirring mixture occasionally and scraping bottom of pan, about 15 minutes.
Whisk egg yolks, whole egg, sugar and salt in medium bowl to blend. Gradually whisk in hot milk and orzo mixture. Add raisins. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and just begins to bubble, about 3 minutes. Stir in vanilla and nutmeg. Divide pudding among four 3/4-cup custard cups. Place custard cups in 8×8-inch baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until puddings are set, about 15 minutes. Remove from pan. Serve warm, or cover and chill up to 1 day.
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