Sweet Potato, Red Onion & Fontina Tart

INGREDIENTS

CRUST

3/4 cup walnuts

1 1/4 cups whole-wheat pastry flour (see Note)

1 1/4 cups all-purpose flour, plus more for dusting

2 tablespoons chopped fresh thyme and/or rosemary

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1/2 cup extra-virgin olive oil

7 tablespoons ice-cold water

FILLING

1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups thinly sliced red onion

1 cup shredded fontina or Cheddar cheese

1 large egg white mixed with 1 teaspoon water

1 teaspoon chopped fresh thyme and/or rosemary

PREPARATION

Preheat oven to 425°F.

To prepare crust: Pulse walnuts in a food processor until finely ground. Combine in a large bowl with whole-wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough). Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.

To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce temperature to 375°.

Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.

Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2-inch border. Spread the onion slices in another ring closer to the center. Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull’s-eye). Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary; the filling will not be completely covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.

Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing.

Pumpkin Waffles

Ingredients:

1 medium egg.

¾ cup of cooked pumpkin.

¾ cup of milk.

½ cup of flour.

3 teaspoon of butter.

1 teaspoon of baking powder.

½ teaspoon of salt.

Preparation Instructions:

Beat the egg until light and fluffy.

Mix together with the other ingredients to form batter.

Bake the batter in a hot waffle iron.

Serve as desired.

Baked Stuffed Pumpkin

Ingredients:

2 lb pumpkin, washed.

1 teaspoon of ground cinnamon.

2 apples, cored and quartered.

½ teaspoon of ground nutmeg.

½ cup of pineapple chunks, in water.

¼ teaspoon of ground cloves.

½ cup of walnuts, broken.

Preparation Instructions:

Cut the top off the pumpkin and remove the seeds.

Place cut side down in a baking pan and bake at 350°F (180°C) for about 40 minutes or until soft.

Using a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to ¼ inch thick shell.


Process the apples in a food processor until chunky.

Add the remaining ingredients and process until just mixed.

Spoon into the pumpkin shell.

Cover with the top.

Bake at 400°F (205°C) for 45 minutes or until the filling is hot.

Pumpkin Pie

Ingredients:

3/4 cup brown sugar packed.

1 1/2 tbl sugar.

3/4 tsp cinnamon.

1/2 tsp ginger.

1/2 tsp nutmeg.

1/4 tsp allspice.

2 cups cooked pumpkin.

1 1/4 milk.

2 eggs.

2 1/2 tsp vanilla.

Preparation Instructions:

Preheat oven at 375. Make pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In a blender, combine pumpkin, milk, eggs, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled.

Pumpkin Pancakes

Ingredients:

1 medium egg.

1 cup of milk.

¾ cup of unbleached white flour.

¾ cup of whole wheat flour.

½ cup of cooked pumpkin.

1 tablespoon of sugar.

2 teaspoons of baking powder.

¼ teaspoon of ground cinnamon.

Pinch of ground nutmeg.

Pinch of ground ginger.

Vegetable oil.

Preparation Instructions:

In a suitably sized mixing bowl, combine all of the ingredients (except vegetable oil), stirring until blended.

Use the vegetable oil to lightly oil a griddle, then once hot pour the pancake batter in.

Flip the pancakes over when bubbles break around the edges.

Once cooked, serve hot.

Pumpkin Cheesecake

Ingredients:

One 9-inch pie shell.

or 1 3/4 cups shortbread cookies, crushed

1 tablespoon butter or margarine, melted

For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

6 ounces of cream cheese, softened.

¾ cup of cooked pumpkin.

2 medium sized eggs.

1 ½ cups of sugar.

¼ cup of flour.

½ teaspoon of ground nutmeg.

½ teaspoon of ground cinnamon.

Preparation Instructions:

Preheat your oven to 350°F (175°C).

Beat the cream cheese, eggs and sugar together until the mixture is smooth.

Add the pumpkin.

Stir in the flour, nutmeg, and the cinnamon. Beat well.

Pour into the pie shell and bake for one hour.

Chocolate Pumpkin Muffins

Ingredients:

1 ½ cups of all-purpose flour.

½ cup of sugar.

2 teaspoons of baking powder.

½ teaspoon of cinnamon.

½ teaspoon of salt.

1 cup of milk.

½ cup of cooked pack pumpkin.

¼ cup of butter, melted.

1 medium egg.

6 oz of semisweet chocolate chips.

¼ cup of nuts, finely chopped.

Preparation Instructions:

Preheat your oven to 400°F (205°C).

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Form a well in the center.

In a small bowl, combine the milk, pumpkin, butter and egg; then add to the well in the flour mixture.

Add the semisweet chocolate chips and stir until the dry mixture is moistened.

Spoon mixture into greased muffin cups, filling each ¾ full.

Sprinkle 1 teaspoon of chopped nuts over each muffin.

Bake for 20 minutes, then allow to cool for 5 minutes. Remove from pans, then allow to completely cool on racks.