BALTIMORE — Mini Pumpkin Cheesecakes
Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes
18 paper baking cups (2 1/2 inch diameter)
18 gingersnap cookies
12 ounces cream cheese, softened 3/4 cup sugar
1 tablespoon corn starch
1 teaspoon Spice Islands Pumpkin Pie Spice
1 cup canned pumpkin
1/3 cup light corn syrup
Heat oven to 325 F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.
With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice.
Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
Pour filling into liners, dividing evenly.
Bake 30-35 minutes until just set.
Chill 1 hour.
Cranberry Apple Chutney
Prep time: 15 minutes
Total time: 45 minutes
Yield: 2 cups
1 bag (12 ounces) fresh or frozen cranberries
1/4 cup water
2 large apples, cored and chopped
1 1/2 cups sugar
2/3 cup finely chopped onion
2/3 cup golden raisins
2 teaspoons minced fresh ginger
1 teaspoon Spice Islands Minced Garlic
1 teaspoon salt
3/4 teaspoon Spice Islands Ground Allspice
1/4 teaspoon Spice Islands Ground Saigon Cinnamon
1/8 teaspoon Spice Islands Ground Cloves
2/3 cup dark corn syrup
1/3 cup cider vinegar
2/3 cup chopped pecans
In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt,
allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently.
Serve with roast turkey, pork roast or baked ham.
Butternut Squash Soup with Thyme Butter
Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings
1 tablespoon vegetable oil
1 teaspoon Spice Islands Ground Ginger
1/4 teaspoon Spice Islands Cayenne Pepper
3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
2 medium cooking apples, peeled, cored and coarsely chopped
2 small onions, coarsely chopped
2 cans (14 1/2 ounces each) chicken broth, divided
1/2 cup water
1/4 cup butter, softened
1/2 teaspoon Spice Islands Thyme
1/2 teaspoon Spice Islands Garlic Powder
Heat oven to 425 F.
In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat.
Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.
Tip: Puree can be made in advance, covered and refrigerated up to 2 days.