NM MIMI NMI - - IMMO 1=11
off
A Family Diner
Serving Breakfast, Lunch & Dinner
any bill $18 or more
(248) 682-3400
4170 Orchard Lake Rd.
(near Pontiac Trail)
Orchard Lake, MI 48323
Monday - Sunday
lam - I Opm
(w/coupon only)
111111
MEI
HIM
Exp. 10/31/12
IMF I ■ 1
Cooking with pumpkin.
"Consistently delicious food is the driving force behind Sposita's success" Danny Raskin, Jan 5, 2012
SPOSITAS
RISTORANTE
Fine Italian Dining in a
Casual Atmosphere
Sunday-Thursday ;; - Sunday-Thursday
Sun-
- ®
IF
15% 0FF
I TOTAL FOO D BILL
::15%0FF
TOTAL FOOD BILL
OPEN 7 DAYS A WEEK!
(2481 538-8954
I 10% off on Fri and Sat " 10% off on Fri and Sat
Not good with any other offer
I Not good with any of offer
Good with coupon. Expires 11/15/12 H Good with coupon. Expires 11/15/1 2
En!cdeo for the hoi,dais
ES ES LE LE LP SE
Exc'uded for the hclEfm
ab =====
ea
Mon-Thurs: 4pm-l0pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm
33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield
-
Throughout the month of October
visit Buddy's and order a...
A
mericans love pumpkin so
bake in the oven at 450 degrees face
much, the name's often used
down in a pan to which 1/2-inch water
as a term of endearment!
has been added until you can pierce the
But even if you're not a
skin with a fork (45 minutes-1
huge pumpkin-pie fan, there's
hour). Scoop the flesh out
sure to be a recipe here that'll
of the skin, and puree with
have you praising this inter-
a food processor or blender
esting and very American
to make pumpkin puree.
fall staple. Note, too, that the
Pumpkins also can be cooked
following recipes also can be
in a microwave or steamed on
made using sweet potatoes or
top of the stove.
other winter squashes.
If the idea of cooking
Unlike summer squashes,
pumpkins doesn't thrill you,
fresh pumpkins aren't palat-
there's always canned, solid-
Annabel
able eaten raw and must
pack pumpkin (not pumpkin-
Cohen
always be cooked. Just
pie filling!). While many veg-
food
remember that the smaller
etables lose flavor or texture
Columnist
the pumpkin, the more ten-
when canned commercially,
der and flavorful. In fact, the
canned pumpkin is, happily,
best pumpkins to cook are those often
usually of very high quality. It's economi-
labeled as "pie" pumpkins.
cal to boot, especially when you realize
Fresh pumpkins are easy to prepare;
that even in the most pumpkin-intensive
just cut in half, scoop out the seeds and
recipe, a little goes a long way.
PUMPKIN BREAD PUDDING
Proceeds from each pizza
purchased will be donated to
Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 10/31/12
JN
0 VS r
Offer not valid with any other coupon/discount.
One coupon per person, per table
Expires 10/31/12
JN
\\RNI,VNCY:-.
=.1:, GREAT LAKES PIZZA COLLECTION
Inspired by our great state of Michigan ! Try
The Lake Erie, The Lake Huron, The Lake Michigan,
The Lake Ontario & The Lake Superior today
-
-
Join Buddy's email club
at www.buddyspizza.com
31646 Northwestern Hwy., Farmington Hills ph: 248.855.4600 fax: 248.855.3849
Detroit • Warren • Livonia • Dearborn • Pointe Plaza • Auburn Hills • Royal Oak • Bloomfield Hills
Nor
THE GALLERY RESTAURANT
Belgian Waffles "Best in the area"
BREAKFAST • LUNCH • DINNER
PEN 7 DAYS: MON.- SAT. 7 a.m.- 9:30 p.m. SUN. 8
a.m.-
p.rn. 9 )
Bloomfield Plaza • 6638 Telegraph Road and Maple • 248-851-0313
wwwthegalleryrestaurant2.com
56
October 18 • 2012
A true comfort food that's creamy and
satisfying. Eat it as a dessert or as part
of a brunch buffet.
1 square loaf challah, ends dis-
carded, cut into 12 inch-thick slices
(crust on)
1 cup chopped and toasted pecans
3 /4 cup sugar
2 cups milk
1 cup pumpkin puree
4 large eggs
1 tsp. ground ginger
1 tsp. ground cinnamon
Preheat oven to 325 degrees. Spray a
2-quart baking dish with nonstick cook-
ing spray. Line the pan with the bread
slices, overlapping them to fit the pan.
Sprinkle the nuts over the bread slices.
Combine sugar, milk, pumpkin
puree, eggs, ginger and cinnamon in
a large bowl, and whisk until smooth.
Pour this mixture over the bread slices,
and let sit for at least 30 minutes or
overnight before baking. Bake for 1
hour, or more, until the custard is set
and the bread pudding is puffy.
Serve warm, with fresh whipped
cream if desired. Makes 8 servings.
SPICED PUMPKIN
CHEESECAKE
A tall, creamy cheesecake with the
taste of pumpkin pie.
Crust:
1 cup graham cracker crumbs
/2 cup finely chopped pecans or
Walnuts
1 /4 cup sugar
4 Tbsp. melted butter
1
Filling:
2 lbs. (32 oz.) cream cheese, softened
1% cups sugar
2 cups fresh pumpkin puree (or a
15-oz. can)
3 large eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 /2 tsp. ground ginger
1 /4 tsp. ground cloves
Make crust: Preheat oven to 350
degrees. Combine all crust ingredients
in a bowl, and stir to mix well. Press
the crust onto bottom and a little up
the sides of a 9-inch springform pan.
Bake for 10 minutes, and cool. While
the crust is cooling, fill a baking dish
large enough to hold the springform
pan with 3/4-inch hot water and place
in the hot oven. When the springform
pan is cool enough to handle, wrap
the outside of it with foil so the filling
won't ooze out the bottom.
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, vanil-
la and spices, and beat until smooth.
Pour the mixture into the prepared
crust. Carefully transfer the springform