Ingredients

• 1/2 Cup butter, soft (1 stick)
• 1 Cup brown sugar
• 2 eggs
• 2/3 Cup canned pumpkin
• 1 tsp. vanilla extract
• 1 Cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg

Brown Butter Icing:

• 1/2 Cup butter (1 stick)
• 3 Cups powdered sugar
• 1 tsp. vanilla extract
• 2 TB milk

Preparation

Preheat oven to 350°. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes. Let cool and top with Brown Butter Icing.

Brown Butter Icing

In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, VANILLA, and milk. Whisk until smooth and well blended.

Penzey’s Spices

Ingredients

• 1 9 inch unbaked pie shell
• 1 15 oz. Can solid pack pumpkin
• 1/3 Cup brown sugar
• 1/3 Cup granulated sugar
• 3/4 tsp. cinnamon
• 3/4 tsp. powdered ginger
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 2 eggs, well beaten
• 1/2 Cup milk

Topping:

• 1/4 Cup butter
• 1/2 Cup brown sugar
• 3/4 Cup coarsely chopped pecans

Preparation

Preheat oven to 350°. In a mixing bowl combine the pumpkin, brown sugar, granulated sugar, CINNAMON, GINGER, salt, VANILLA, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake at 350° for 40 minutes. Meanwhile mix the topping ingredients until crumbly. Sprinkle the topping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a few hours for easiest slicing.

Penzey’s Spices

Ingredients

• 1 15-ounce can garbanzo beans (chickpeas), drained
• 3 tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, peeled
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric, divided
• 1 teaspoon smoked paprika, divided
• 2 cups water
• 1 cup quinoa (about 6 ounces), rinsed well, drained
• 1 teaspoon coarse kosher salt
• 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
• 1 1/2 teaspoons ground cumin
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh Italian parsley

Preparation

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Bon Appetit, August 2008

Strawberry sauce

• 2 cups strawberries
• 1 tablespoon sugar, or to taste

1. In a food processor or food mill, purée the berries until smooth. Add the sugar, a teaspoon at a time, making sure the sauce is not too sweet.

2. Strain the sauce through a fine mesh strainer to remove the seeds. Cover and chill. This makes 1 1/2 cups sauce.

Rhubarb crisp and assembly

• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• Finely shredded zest of 1 large orange
• 1 1/2 pounds (10 to 12 inch-wide stalks) rhubarb, trimmed
• 1 cup flour
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon finely ground white pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Good pinch of ground cloves
• 1/2 cup (1 stick) butter
• 3 tablespoons orange juice
• 3 cups vanilla ice cream

1. Heat the oven to 375 degrees. Combine the sugar, cornstarch and orange zest in a large mixing bowl. Cut the rhubarb into 1-inch pieces (you should have about 5 1/2 cups), add to the bowl and mix with your hands until the rhubarb is evenly covered.

2. In a food processor or mixing bowl, blend the flour, brown sugar, pepper, nutmeg, ginger and cloves. Cut the butter into thin chips, then pulse or work the mixture lightly with your fingertips until it is the texture of raw oats.

3. Arrange the rhubarb mixture evenly in a 9 1/2 -inch glass pie plate, making sure all the sugar doesn’t fall to the bottom (if it does, spoon it over the rhubarb again). Sprinkle with the orange juice, then spoon the flour and spice mixture evenly over the dish.

4. Bake until bubbly and golden brown, 50 to 55 minutes, rotating the pan halfway through for even cooking. Serve warm, topped with a small scoop of ice cream and a splash of the bright red sauce.

Chicago Tribune

Ingredients

• 3/4 pound rhubarb (5 or 6 thin stalks), trimmed
• 3/4 cup sugar
• 10 ounces fresh strawberries (about 1 1/2 cups)
• 1/2 teaspoon freshly squeezed lemon juice

Preparation

1. Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.

2. Slice the strawberries and purée them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.

3. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.

Chicago Tribune

Cut the big stem(s) off the brocolli, but leave a couple of inches of stem.

Then cut the brocolli into thin spears, about three or four inches long and 1/2 inch wide.

Place in a single layer on a baking sheet.

Sprinkle with salt, ginger root sliced into thin rounds (say 1/4 cup), and two large garlic cloves sliced in thin rounds. Drizzle generously with olive oil and soy sauce.

Cook the broccoli 20-30 minutes, or until tender.

Ingredients

• 3 large red bell peppers
• 2 cloves garlic, unpeeled
• 1/2 to 1 cup ricotta cheese, drained
• 1/2 to 1 teaspoon salt

Preparation

Heat broiler or grill. Roast peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small paper bag (or place in a bowl and cover with plastic wrap) until cool. Remove skin and seeds. Place peppers in a food processor; squeeze roasted garlic out of skins into the processor. Pulse until nearly pureed. Add 1/2 cup ricotta cheese and salt to taste; pulse until well-blended, adding more cheese if needed for dipping consistency.

Note: This dip goes well with toasted Italian-bread slices or your favorite chips. Add more garlic or additional chopped herbs, if you like.

Makes 3/4 cup.

Chicago Tribune

Ingredients

• 5 eggs
• 1 lb powdered sugar
• 1/2 tsp anise oil
• 1/2 tsp lemon extract
• 1 lb flour (plus more for rolling)
• 2 tsp baking powder

Preparation

Beat 5 eggs until smooth. Add 1 lb. of sugar, and beat in mixer approximately 25 minutes (until you can’t feel the sugar). Add 1/2 tsp. anise oil and 1/2 tsp. lemon extract.

Fold in 1 lb. flour (4 c. sifted) with 2 tsp. baking powder. Roll out 1/2" thick and press with a springerlie board or roller. Let stand overnight. Bake for 15 minutes at 350 degrees. Makes 1 lb, about 6 dozen.

Ingredients

• 1/4 cup dried porcini mushrooms, soaking in hot water
• 2 tablespoons olive oil
• 1 cup short-grain brown rice
• 1 onion, very finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 can (12 ounces) chopped tomatoes, with their liquid
• 8 ounces button mushrooms, sliced
• 1 can (15 ounces) cannellini beans, drained, rinsed
• 1/2 cup chopped fresh basil or parsley
• 1/2 cup grated Parmesan cheese, optional

Preparation

Heat oil in a stockpot over medium heat. Add rice; cook while stirring, until translucent, about 1 minute. Add onion, salt and pepper; continue to cook, stirring occasionally, until softened, about 1 minute. Add enough water to cover by 1/2 inch, about 3 1/2 cups. Heat to a boil; then simmer. Cook, stirring occasionally, 10 minutes.

Remove porcini from water, reserving liquid; coarsely chop. Pour liquid (without sediment) into rice. Stir in porcini, tomatoes and button mushrooms. Heat to a boil; then simmer. Cook, stirring occasionally, until tomatoes break down, about 30 minutes, adding water if needed.

When rice is tender, add beans. Cook, stirring occasionally, until mixture is no longer soupy but not yet dry, about 2 minutes. Add basil and cheese; serve.

Chicago Tribune

Ingredients

• Butter for greasing pan
• 3 cups flour, plus more for dusting pan
• 1 1/2 cups vegetable oil
• 2 cups sugar
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
• 1 cup chopped walnuts
• 1 cup raisins
• Vanilla ice cream (optional)

Preparation

1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.

3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired. Serves 8.

The New York Times