If things go our way,
some day you'll call it
Pranksgiving I
Make filling:
Beat together the cream cheese and
sugar in a large bowl until smooth.
Add the pumpkin puree and beat
until smooth. Add the eggs and vanil-
la and spices and beat until smooth.
Pour the mixture into the prepared
crust. Carefully transfer the spring-
form pan to the pan with water and
bake 1 1/2 to 2 hours until the cus-
tard no longer shakes when you move
the pan slightly. Turn heat off-, open
oven door and allow the cake to cool
for two hours or more before remov-
ing from the oven and chilling, cov-
ered in plastic wrap, until cold or
overnight.
To serve, run a thin, sharp knife
around the inside edge of the spring-
form pan and carefully remove the
outside of the pan. Place the cake
(bottom attached or removed) on a
serving plate. Sprinkle the cake with
cinnamon if desired, and cut the cake
with a thin, sharp knife or with dental
floss stretched tightly between your
hands. Serves 16.
PUREED PUMPKIN SOUP WITH
SUGARED WALNUTS
This luxurious soup is easy to make and
a crowd pleaser. For a different way to
serve it, cut the tops off and hollow out
small pumpkins, ladle in the soup and
put the tops back on as lids.
1/4 cup olive oil
2 cups chopped onions
3T. flour
6 cups pureed pumpkin
12 cups chicken broth
1 T. brown sugar
1 t. ground cinnamon
1/2 t. ground cayenne pepper
1/4 cup half-and-half or
non-dairy creamer
1/4 cup dry sherry
kosher salt and freshly ground black
pepper to taste
Heat oil in a large soup pot over
medium-high heat. Add the onions
and cook for 5 minutes until softened.
Add the flour and cook, stirring fre-
quently, for 3 minutes more. Add the
pumpkin, chicken broth, sugar and
spices and bring to a boil. Reduce heat
slightly and cook the soup, stirring
occasionally for 30 minutes.
Allow the soup to cool down to
warm temperature before pouring it in
batches into the pitcher of a blender
or bowl of a food processor. Blend or
process until smooth.
Return the soup to the pot, add the
half-and-half and sherry and heat over
medium heat until very hot. Season to
taste with salt and pepper and serve
sprinkled with sugared walnuts (recipe
below). Makes 8 servings.
SUGARED WALNUTS
1 pound walnut halves or pieces
1 egg white
1/2 cup granulated sugar
1 t. ground cinnamon
Preheat oven to 350F. Spray a bak-
ing sheet with non-stick cooking
spray. In a medium-bowl, toss nuts
with egg white until well coated. Add
remaining ingredients and toss well to
coat nuts.
Spread the nuts in a single layer in
the prepared baking sheet and bake
until golden. Allow to cool completely
before removing the nuts from the
tray with a spatula. Makes 1 pound.
PUMPKIN COOKIES
From the Fannie Farmer Baking Book
1/2 cup vegetable shortening
1 cup brown sugar
1 large egg
1 t. vanilla extract
1 cup cooked pumpkin, mashed
or pureed
2 cups flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1 t. nutmeg
1 t. ground cloves
1/2 cup chopped nuts
1 cup raisins
spice glaze (recipe follows)
Preheat the oven to 350F and
grease some cookie sheets. Combine
the shortening and sugar and cream
them together, then add the egg and
vanilla, and beat until light and fluffy.
Beat in the pumpkin.
Stir together the flour, baking soda,
salt, cinnamon, nutmeg and cloves.
Add to the first mixture and beat until
the dough is completely mixed. Stir in
the nuts and raisins.
Drop by heaping teaspoonfuls
about 1-inch apart onto the prepared
cookie sheets. Bake for about 10 min-
utes, until lightly browned around the
edges.
Brush the hot cookies with the
glaze, then transfer the cookies to
racks to cool.
SPICE GLAZE
1 cup confectioners' sugar
2 T. water
1/4 t. ground mace or cinnamon
Combine the confectioners' sugar,
water and spice and mix well to dissolve
any sugar lumps and make a smooth,
runny glaze. Brush or spoon on cookies
while they are still warm. ❑
•
Let us give thanks for the best kosher hot dog on this
and every other Thanksgiving.
HANKSGIVING
50%-75%
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T
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West Bloomfield Pla'z'a Nexf to Deli-Uniq ue
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855.6566
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31539 8 Mile Rd.
Just west of Orchard Lake
248-476-2213
3271 Rochester Road
Just north of Big Beaver
in the Troy Point Plaza
248-528 1300
-
11/17
2000
105