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Post by goodcookin on Oct 16, 2006 16:06:34 GMT -5
HOT-AND-SOUR PUMPKIN SOUP While you could make one without the other, Blue Ginger's shrimp toasts go so well with this flavorful soup that the two recipes function as a pair. We think of the combination as an Asian twist on soup and a sandwich. 1 large onion, coarsely chopped 1 tablespoon chopped garlic 1 tablespoon chopped peeled fresh ginger 3 tablespoons vegetable oil 1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups) 1 cup dry white wine 2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water 6 lemongrass stalks (bottom 5 inches only), coarsely chopped 1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped 3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired) 4 kaffir lime leaves (fresh or frozen) 1/3 cup fresh lime juice 1/4 cup Asian fish sauce 1 tablespoon sugar Accompaniment: shrimp toasts (recipe follows) Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes. Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat. Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper. Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered. Makes 6 to 8 servings, or about 10 cups. SHRIMP TOASTS 1/2 lb rock shrimp or regular shrimp, peeled and deveined 1 tablespoon finely chopped peeled fresh ginger 1 tablespoon Asian sesame oil 1 tablespoon rice wine or medium-dry Sherry 1 large egg white 1/4 cup diced (1/8 inch) peeled jicama 2 tablespoons chopped fresh cilantro 2 scallions (white and pale green parts only), thinly sliced About 6 cups vegetable oil for frying 12 very thin slices firm white sandwich bread, crusts discarded 1/4 cup sesame seeds Special equipment: a deep-fat thermometer Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse purée forms, then transfer to a bowl. Stir in jicama, cilantro, scallions, and salt and pepper to taste. Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375°F on deep-fat thermometer. While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick. Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately. Makes 6 servings (as an accompaniment to soup or as an hors d'oeuvre). Gourmet, October 2001 Adapted from chefs Ming Tsai and Tom Berry Blue Ginger, Wellesley, MA
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Post by amirah on Oct 17, 2006 15:55:54 GMT -5
Candy Apple Punch From Cooking Light
For a toddy version, adults can substitute 1 cup rum for 1 cup water.
6 cups cranberry-apple drink 3 cups water 15 hard cinnamon candies 1 (6-ounce) can thawed limeade concentrate, undiluted
Combine all the ingredients in a large pitcher. Cover and chill 8 hours or until candies are dissolved. Pour mixture into a large Dutch oven, and cook over medium heat until thoroughly heated.
Yield: 10 servings (serving size: 1 cup)
NUTRITION PER SERVING CALORIES 166(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 12mg; SODIUM 4mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 36.7g
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Post by goodcookin on Oct 24, 2006 23:35:59 GMT -5
Pumpkin Caramels From Food Network Kitchens 1/2 cup toasted pumpkin seeds or sunflower seeds 1 cup maple syrup 3/4 cup light brown sugar 1/2 cup heavy cream 1/4 cup dark corn syrup 1 teaspoon pumpkin or apple pie spice 1 teaspoon fresh lemon juice 1/2 teaspoon fine salt 2/3 cup canned pumpkin puree, room temperature 1 tablespoon unsalted butter, room temperature 1 teaspoon pure vanilla extract Special equipment: Candy thermometer Line an 8 by 4 inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom. Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes. Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla. Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature. When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week. Makes 24 pieces.
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Post by goodcookin on Oct 31, 2006 19:12:14 GMT -5
Triple-Layer Brownies From Fright-Night Bites Makes 25 Planning Tip: Undecorated brownies can be frozen airtight up to 1 month. Thaw and decorate up to 1 day before serving. Refrigerate airtight. 1 1⁄2 sticks (3⁄4 cup) butter, melted and cooled 1 3⁄4 cups sugar 4 large eggs 1 1⁄2 cups plus 1⁄4 cup all-purpose flour 1 tsp baking powder 2 oz unsweetened baking chocolate, melted in a medium bowl in microwave 1 tsp orange extract Yellow and red liquid food color Spiderwebs: 1⁄4 cup orange candy melts (see Note) and 1-qt sturdy ziptop bag 1. Heat oven to 325°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on 2 sides. Coat foil with nonstick spray (or use nonstick foil). 2. Whisk butter and sugar in a medium bowl until blended. Whisk in eggs, 1 at a time. Stir in 11⁄2 cups flour and the baking powder until just combined. 3. Remove 1 cup batter, add to chocolate and stir until blended. Spread evenly in lined pan. Refrigerate 15 minutes or until slightly firm to the touch. 4. Meanwhile stir orange extract and 1⁄4 cup flour into remaining batter; tint yellow. Divide batter in half. Tint 1 half orange using a little red food color. 5. Spoon yellow batter onto chocolate layer; gently spread even. Refrigerate 30 minutes, until slightly firm to the touch. 6. Spoon on orange batter; spread even. Bake 40 to 45 minutes until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes, then invert on rack to cool completely; remove foil. Cut in 25 squares. 7. Spiderwebs: Melt candy melts as package directs. Scrape into ziptop bag, cut tip off 1 corner and pipe a spiderweb on each brownie. Per brownie: 160 cal, 2 g pro, 21 g car, 1 g fiber, 8 g fat (4 g sat), 49 mg chol, 86 mg sod Note: Candy melts (sometimes called candy wafers) are available in stores selling party and cake decorating supplies.
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Post by goodcookin on Oct 31, 2006 19:14:15 GMT -5
Twice-Dipped Caramel Apples From Fright-Night Bites Makes 6 Planning Tip: Can be made up to 1 day ahead. Refrigerate. 6 assorted small to medium apples (Granny Smith, McIntosh, Gala, Golden Delicious) 6 licorice root or ice cream sticks 1 bag (14 oz) traditional caramels, unwrapped (such as Kraft) 2 Tbsp solid vegetable shortening 1 cup (6 oz) semisweet chocolate chips, melted Decoration: 1⁄4 cup orange candy melts (see Note, below) and 1-qt sturdy ziptop bag 1. Wash and thoroughly dry apples. Remove stems; insert sticks. Line a large baking sheet with wax paper; coat with nonstick spray. 2. Microwave traditional caramels and 2 Tbsp water in a large microwave-safe bowl on high, stirring often, 2 to 3 minutes until melted and smooth. Dip 1 apple at a time into mixture, spooning over apples to coat (you may have to spread the caramel). Let excess drip off, scraping bottom of apples if needed. Place on lined baking sheet. Refrigerate 30 minutes or until caramel is hard. 3. Stir shortening into melted chocolate. Working with 1 apple at a time, spoon a band halfway up around apple. Spread evenly to cover bottom half. Return to baking sheet and refrigerate. 4. To decorate: Melt candy melts as package directs. Scrape into a ziptop bag. Cut tip off 1 corner and pipe on each apple, holding apple over wax paper to catch drips. Refrigerate until serving. Per apple: 545 cal, 5 g pro, 90 g car, 4 g fiber, 20 g fat (10 g sat), 0 mg chol, 188 mg sod
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Post by goodcookin on Oct 31, 2006 19:17:44 GMT -5
Screaming Ghost Meringue Pops From Fright-Night Bites Makes 12 Planning Tip: Can be made up to 1 week ahead. Store at room temperature in tightly covered container with wax paper between layers. Whites from 2 large eggs, at room temperature 1⁄8 tsp cream of tartar 1⁄2 cup sugar 1⁄2 tsp vanilla extract 1 cup dark-cocoa mint-flavored or regular chocolate candy melts (see Note) You also need: 1-qt sturdy ziptop bag and 12 lollipop sticks 1. Position racks to divide oven in thirds. Heat to 200°F. Line 2 baking sheets with nonstick foil. Using a toothpick, draw outlines of ghost heads (about 41⁄2 in. high, 31⁄4 in. wide), eyes and mouths (see photo) 1 in. apart on lined baking sheets, with top of heads at long edges of sheets. 2. Beat egg whites in a medium bowl with mixer on medium speed until frothy. Add cream of tartar and beat until soft peaks form when beaters are lifted. Increase speed to high and add sugar 1 Tbsp at a time, beating until glossy, stiff peaks form when beaters are lifted and meringue feels smooth when rubbed between your fingers. Beat in vanilla. 3. Scrape into a ziptop bag; cut tip off 1 corner and pipe outline of each ghost head and eye and mouth openings. Pipe meringue inside outline, then gently spread with a small offset spatula to fill, leaving eye and mouth openings uncovered. Insert a lollipop stick in bottom of each, making sure stick is covered with meringue. 4. Stagger baking sheets on oven racks and bake 2 hours or until meringue feels firm. Turn off oven and let meringue dry until crisp, at least 2 hours or overnight. Peel meringues off foil (leave foil in place on sheets). Place meringues on wax paper–lined countertop. 5. Melt candy melts as package directs. Evenly spread to 1⁄2 in. of edges of outlines left on foil. Gently press meringues onto chocolate to adhere. Let set. Lift off foil. Per pop: 113 cal, 1 g pro, 19 g car, 0 g fiber, 4 g fat (4 g sat), 0 mg chol, 24 mg sod Note: Candy melts (sometimes called candy wafers) are available in stores selling party and cake decorating supplies.
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Post by goodcookin on Oct 7, 2007 15:48:52 GMT -5
Sweet and Spicy Pepitas Popcorn Balls From Food Network Kitchens 3 (3.5-ounce) bags natural microwave popcorn 2 cups pepitas (hulled pumpkin seeds) 1 cup heavy cream 1 cup sugar 1/2 cup light corn syrup 2 tablespoons unsalted butter, cut into pieces, plus more for forming 1/4 teaspoon fine salt 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl. Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn. Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes. Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat. When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
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Post by goodcookin on Oct 7, 2007 15:50:12 GMT -5
Gum Worm Cupcakes Recipe from A Semi-Homemade Halloween with Sandra Lee
Cupcakes: 1 box devil's food cake mix 1 1/2 cups cola 3 eggs 1/2 cup canola oil Frosting: 2 cans ready-to-spread white frosting 20 drops yellow food coloring 10 drops red food coloring 1 1/2 teaspoons orange extract 1 cup powdered sugar, sifted Garnish: 48 candy worms 1/2 package chocolate cookies, crushed
Preheat oven to 350 degrees F. Place cupcake papers in muffin pans. Set aside. In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting. In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center. Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies.
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Post by goodcookin on Oct 8, 2007 17:02:02 GMT -5
Bourbon Pumpkin Cheesecake
For crust: 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers) 1/2 cup pecans (1 3/4 oz), finely chopped 1/4 cup packed light brown sugar 1/4 cup granulated sugar 1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling: 1 1/2 cups canned solid-pack pumpkin 3 large eggs 1/2 cup packed light brown sugar 2 tablespoons heavy cream 1 teaspoon vanilla 1 tablespoon bourbon liqueur or bourbon (optional) 1/2 cup granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon salt 3 (8-oz) packages cream cheese, at room temperature
For topping: 2 cups sour cream (20 oz) 2 tablespoons granulated sugar 1 tablespoon bourbon liqueur or bourbon (optional)
Garnish: pecan halves
Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350 degrees F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Cooks' note: Baked cheesecake can be chilled, covered, up to 2 days.
Source: Chef Tina Cascelli, Pastry Arts Department, The French Culinary Institute.
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Post by goodcookin on Oct 8, 2007 17:02:42 GMT -5
Pumpkin Wild Rice Soup
Makes 6 to 8 servings.
1/2 cup wild rice, uncooked 2 tablespoons butter or margarine 1 cup onion, chopped 4 cups chicken broth 16 ounce can pumpkin 1/8 teaspoon white pepper 1 cup heavy cream chives, parsley or roasted pumpkin seeds for garnish
Cook wild rice according to package directions, drain.
Melt butter in large saucepan and add onion and cook until light brown. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
Add wild rice and pepper and bring to a boil. Add cream and bring back to a boil, then reduce to a simmer.
Tip: Once you add the cream, the longer it simmers the thicker it will get. Garnish with fresh chives, parsley or roasted pumpkin seeds!
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Post by goodcookin on Oct 9, 2007 10:44:35 GMT -5
Snake Bites Recipe from Paula's Home Cooking 1 can crescent rolls Flour, for dusting 4 tablespoons spicy mustard 10 ounces thinly sliced ham 10 ounces thinly sliced salami 10 ounces bologna 12 ounces Monterey Jack, grated Liquid food coloring 3 egg yolks 2 whole cloves Toothpicks 2 small pimiento-stuffed olives 1 (1-inch) strips jarred roasted red peppers Preheat the oven to 375 degrees F. Line a cookie sheet with foil. Grease the foil and set aside. Dust a flat surface lightly with flour. Spread out the crescent dough - do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all. Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts. Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape. Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl - whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture. Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.
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Post by goodcookin on Oct 9, 2007 10:45:34 GMT -5
Cheese Ball Goblin Recipe from Paula's Home Cooking 2 (8-ounce) packages cream cheese, room temperature, plus 2 (8-ounce) packages whipped cream cheese 4 tablespoons butter, room temperature 1 tablespoon milk 2 cups shredded mixed cheeses, such as cheeses for tacos Green food coloring 2 large tortilla chips 1 whole pepperoncini pepper 2 pimiento-stuffed olives 1 bell pepper, cut 2 thin strips and 6 small triangles 6 pitted green olives 20 small carrot sticks 3 cups shredded red cabbage Toothpicks Assorted crackers Assorted vegetables Place 2 packages of cream cheese, butter, and milk in a mixing bowl, scraping down the sides of the bowl a few times. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 4 hours, or up to 24 hours. Remove the chilled cheese mixture from the refrigerator. Place the mixture on a piece of waxed paper and form the cheese ball into a head-like shape. Place 3 pieces of waxed paper around the edges of a serving plate, leaving open space in the center. Place the cheese in the center of the platter so some of it is right on the platter, but the edges are on the waxed paper. This will ensure that the platter does not get dirty while you make your goblin. In a medium bowl, stir the remaining softened cream cheese until totally smooth. With a spatula, spread the whipped cream cheese over the head. It's O.K. if it's not totally smooth - this will give your goblin spooky skin. Place a few drops of green food coloring in a small bowl. Add 1 tablespoon of water and mix well. With a pastry brush, paint the tortilla chips with the food coloring until they are the desired color. Set aside to dry for a few minutes. Once the chips are dry, press them into the sides of the cheese ball to form ears. Skewer the pepperoncini with a toothpick and then attach it to the center of the head to make a nose. Press the pimiento-stuffed olives into the head to form eyes. Use the 2 red bell pepper strips to make eyebrows. Take the pepper triangles and insert them into the holes in the pitted green olives. The green olives will serve as toes, and the red pepper strips will be scary toenails. Once the olives are assembled, press them into the bottom of the head to form the toes. Press the carrot sticks into the head to form teeth. Leave them sticking out a bit to make scary teeth. It's O.K. if your carrot sticks are different lengths and thicknesses. Hold the head onto the platter with a spatula and gently pull away the waxed paper. Finally, press the cabbage into the top of the head to make hair. Serve with crackers and assorted vegetables.
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Post by goodcookin on Oct 9, 2007 10:50:34 GMT -5
Bewitched Cake Recipe from Paula's Home Cooking Butter, for greasing pans Flour, for dusting pans 1 box white cake mix, mixed according to package directions Red food coloring 1 conical sugar ice cream cone 3 cans chocolate frosting 1 (8-inch) wooden skewer 1 tube marzipan Confectioners' sugar 2 tablespoons light corn syrup Colored sugar crystals Decorative candies Grease and flour 1 (9-inch) round baking pan and 1 (9-inch) square baking pan. Prepare the cake mix according to package directions, adding a few drops of red food coloring to batter. Remove cakes from pans and cool completely on wire racks. Trim the tops of each cake to make them an even thickness. Cut a 5-inch, 3 1/2-inch, 2 1/2-inch, and a 2-inch circle from the square cake layer. Press the cutter straight into the cake without twisting. Twisting can cause the cake to be uneven. Remove the scraps and use them to fill the ice cream cone. Pack the scraps firmly into the ice cream cone. Drape a cake stand with black fabric. Place 3 pieces of waxed paper around the edges of the stand, leaving an open space in the middle. Place the large round cake in the center of the stand, on the waxed paper. The waxed paper will prevent the cake stand from getting dirty while making the cake. Ice the cake with the chocolate frosting. Place the 5-inch circle in the center of the cake. Ice the top completely. Place the 3 1/2-inch cake in the center of the 5-inch cake. Ice the top completely. Place the 2 1/2-inch cake on top of the 3 1/2-inch cake and ice the top. Place the 2-inch cake on top of the 3 1/2-inch cake and ice the top. Insert 1 end of the skewer into the cake stuffed ice cream cone. Press the other end of the skewer through the center of the cake layers to stabilize the cake and attach the ice cream cone. Fit a pastry bag with a flat, thick tip. Alternately, use a resealable plastic bag and snip off 1 corner. Fill the bag with the remaining frosting. Pipe icing onto the cake from the 5-inch layer, up to the tip of the cone. Using this method, pipe icing all around the cake. Don't worry if everything is covered. Once the icing is roughly piped on, holding the tip of the ice cream cone, spread it evenly on the cake with a spatula. To make the hat band: Cut a 2-inch piece of marzipan off the tube. Dust a work surface with confectioners' sugar. Place a few drops of food coloring on the marzipan and knead with your hand until desired color is reached. Roll out the marzipan, dusting the surface with confectioners' sugar as necessary to prevent sticking. Roll out to a 17-inch long rectangle that is about 1/8-inch thick. Cut into a 16-inch long by 1-inch wide strip. Brush the strip lightly with corn syrup. Sprinkle with colored sugar crystals. Set aside to dry for 15 minutes. Use extra marzipan for another purpose. Wrap the hatband around the 5-inch cake. Decorate the cake with candy. Hold the cake still with a spatula and gently pull out the waxed paper. Serves 12.
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Post by Amani on Oct 11, 2007 11:29:00 GMT -5
Pumpkin Bread Pudding from "Gourmet" magazine, October 2007
Soft cushions of country bread soaked with rich custard—there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
1 cup heavy cream 3/4 cup canned solid-pack pumpkin 1/2 cup whole milk 1/2 cup sugar 2 large eggs plus 1 yolk 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground allspice Pinch of ground cloves 5 cups cubed (1-inch) day-old baguette or crusty bread 3/4 stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Makes 6 servings.
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Post by bonnie on Oct 14, 2007 13:49:44 GMT -5
[glow=black,1,300]Jack-O-Lantern Cupcakes[/glow] [glow=black,1,300]Cupcakes:[/glow]1 pkg. Yellow cake mix 1 1/2 tsp. Pumpkin pie spice 1 cup Buttermilk 1 cup canned Pumpkin 2 Eggs
[glow=black,1,300]Frosting:[/glow]3 tbsp. Margarine; softened 3 tbsp. canned Pumpkin 2 cups Powdered sugar 1/2 tsp. Milk 1/2 tsp. Vanilla Black or red licorice twists Small green gumdrops
Preheat your oven to 350 degrees.
Line 24 muffin cups with paper baking cups.
In a mixing bowl, combine all cupcake ingredients. Beat at low speed until just moistened; then beat for 2 more minutes at medium speed, scraping down sides of bowl three times.
Pour batter into the muffin cups.
Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting. Prepare frosting.
In small bowl, beat the margarine and pumpkin until well blended. Gradually add 1 cup of the powdered sugar; beat until smooth, about 1 minute. Add milk and vanilla.
Gradually add the remaining cup of powdered sugar; beat for an additional 2 minutes. Spread on tops of cooled cupcakes.
Slice down 1 side to open licorice twists into triangular pieces for eyes and noses. Cut jagged curved pieces for mouths.
Arrange on top of cupcakes for faces. Slice gumdrops in half; attach to head for stems.
Serving: 24 Cupcakes.
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