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