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Pumpkin Ravioli with Sage Brown Butter
1 3-pound sugar pumpkin or butternut squash
4tsp extra virgin olive oil
2 tsp light brown sugar
1 large egg
1/4 cup Locatelli cheese
3 large or 6 small amarettie cookies, crushed
2 tbs ricotta cheese
1 tsp shallots, chopped
pinch of nutmeg
Coarse salt and fresh ground pepper
1 ½ pounds store-brought fresh pasta sheets
1 tbs semolina flour
½ cup unsalted butter
1 tbs freshly chopped sage leaves
2 tbs balsamic vinegar
1. Preheat oven to 375 degrees. Cut pumpkin in half lengthwise. Scoop out seeds. Transfer to a parchment lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub ½ tsp brown sugar into each. Roast cut side down, until pumpkin is easily pierced with a paring knife, about an hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You’ll need 1 ½ cups of puree. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in th bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 sheet pasta on work surface. Place 1 tbs filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3 inch square. Repeat with remaing pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floates, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat, whisk in balsamic. Using slotted spoon, transfer ravioli to pan, tossing to combine. Serve.
Serves 4 to 6
Honey-Pumpkin Dessert Squares
Crust
1 cup Gold Medal® all-purpose flour
1 cup quick-cooking oats
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
Filling
2 cans (15 oz each) pumpkin (not pumpkin pie mix)
4 eggs
1 cup half-and-half
1 cup honey
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
Garnish
1/2 cup whipping cream
1 tablespoon powdered sugar
15 candy pumpkins
1. Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
2. Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
3. Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
4. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 1, bake 15 minutes. In step 3, bake 1 hour to 1 hour 5 minutes.
Pumpkin-Caramel Cheesecake
Crust
1 1/2 cups finely crushed gingersnap cookies (30 cookies)
1/4 cup butter or margarine, melted
Filling
3 packages (8 oz each) cream cheese, softened
1/2 cup butter, softened (do not use margarine)
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup caramel topping
3 tablespoons Gold Medal® all-purpose flour
3 eggs
Topping
1 cup whipping cream
2 tablespoons brown sugar
1 teaspoon vanilla
1. Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
2. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
3. Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
4. In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 1/3 cup granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
5. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.
High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups of water on oven rack below center rack to help prevent cheesecake from cracking. Heat oven to 350°F. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes.
Pumpkin Angel Food Cake with Ginger-Cream Filling
Cake
1 box Betty Crocker® white angel food cake mix
1 tablespoon Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water
Ginger-Cream Filling
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger
1. Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.
High Altitude (3500-6500 ft): Bake 47 to 52 minutes.
Substitution
Don't have crystallized ginger? Mix 1 teaspoon ground ginger with the powdered sugar when making the filling.
Mini Pumpkin-Date Breads
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped dates
1. Heat oven to 350ºF. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
2. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days
Special Touch
For a crunchy praline topping, mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 tablespoon softened butter or margarine until crumbly, and sprinkle over the batter before baking.
Variation
To make regular-sized loaves, grease just the bottoms of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches. Bake 50 to 60 minutes.
These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.
Chocolate Chip Pumpkin Bread
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar
1. Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
2. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
3. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.
High Altitude (3500-6500 ft): Bake 1 hour 10 minutes to 1 hour 20 minutes
Pumpkin-Cranberry Muffins
2 cups Gold Medal® all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar, if desired
1. Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
2. In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
High Altitude (3500-6500 ft): Decrease baking powder to 2 1/2 teaspoons. Bake 22 to 27 minutes
Variation
Try these muffins with dried cherries instead of cranberries.
Success
Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.
Pumpkin Waffles with Maple-Apple Syrup
Maple-Apple Syrup
1/2 cup maple-flavored syrup
1/4 cup frozen (thawed) apple juice concentrate
Waffles
2 1/3 cups Original Bisquick® mix
1 1/2 cups milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup chopped pecans
Powdered sugar, if desired
1. In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
2. Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
3. Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.
Substitution
No pumpkin pie spice on hand? Use 1/4 teaspoon each of ground cinnamon, ground nutmeg and ground ginger instead.
Autumn Chicken Stew
Stew
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1/4 cup Original Bisquick® mix
1 tablespoon vegetable oil
2 1/2 cups 1-inch cubes pumpkin or Hubbard squash
1 teaspoon pumpkin pie spice
2 medium potatoes, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
Chopped fresh parsley or pumpkin pie spice, if desired
Dumplings
1 1/2 cups Original Bisquick® mix
1/2 cup milk
1. Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
2. Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
3. Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.
High Altitude (3500-6500 ft): No change.
Pumpkin Chocolate Marble Cheesecake
crust
1 cup gingersnap cookie crumbs
3 Tbsp packd brown sugar
1/2 tsp ground ginger
3 Tbsp melted butter
cheescake
16oz. cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla
1/4 tsp each ground cinnamon, ground cloves and ground nutmeg
1/2 cup canned pumpkin puree (not pie filling)
1/2 cup heavy cream
4 oz. semisweet chocolate, melted
garnish
chocolate curls made with peeler
1. To make crust: grease a 7- to 8-in springform pan or line a 7in soufflé dish with greased heavy-duty foil. In medium bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of prepared pan. Place in freezer until ready for use.
2. To make cheesecake: in a food processor (you can also use a bowl and electric mixer), combine cream cheese with sugar and process until smooth. Add eggs, vanilla and spices and process until incorporated. Add pumpkin purée and cream cheese and process until smooth.
3. Pour mixture over crust. Pour chocolate over mixtre, then using knife, swirl to marbleize. Cover tightly with foil. Place pan in 5 qt or larger oval slow cooker and pour in enough boiling water to come 1 in. up the sides.
4. Cover and cook on High for 3 to 4 hours or until edges are set and center is slightly jiggly. Remove from slow cooker and chill thoroughly, perferably overnight, before serving. Garnish with chocolate curls.
