Week of 10/23/2000

Pumpkin-Praline Layer Cake
This moist, pecan filled cake is delicious!

1 cup packed brown sugar
1/2 cup butter
1/4 cup whipping cream
3/4 cup chopped pecans
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
1 2/3 cups granulated sugar
1 cup cooking oil (may substitute 2/3 c. applesauce and 1/3 c. oil)
4 eggs
2 cups canned pumpkin
1/4 tsp. black walnut flavoring (optional)

Accompaniment:
Sweetened, whipped cream
Freshly grated nutmeg

In a heavy saucepan, combine brown sugar, butter and whipping cream. Cook over low heat until the brown sugar just dissolves, stirring occasionally. Pour mixture into two 9 x 1 1/2-inch round cake pans. Sprinkle evenly with the pecans. Let the mixture
cool slightly.

In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda and salt. Set it aside. In a large mixing bowl, beat together the granulated sugar, cooking oil (or substitutions) and eggs. Add the pumpkin and dry ingredients alternately to the oil mixture, beating just until combined. Stir in the black walnut flavoring, if you like.

Carefully spoon the batter over the pecan/brown-sugar mixture in the baking pans. Place pans on a baking sheet. Bake in a 350û oven for 35 to 40 minutes or until toothpicks inserted in the centers come out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any brown-sugar mixture that remains in the pans. Cool before assembling.

Whipped cream topping: In a clean mixing bowl, beat 1 3/4 cups whipping cream with an electric mixer until soft peaks form. Add 1/4 cup sifted powdered sugar and 1/4 tsp. vanilla, and mix until sugar is incorporated.

To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with whipped cream topping. Add the second layer, praline side up.
Pipe or dollop the remaining whipped cream. Sprinkle freshly grated nutmeg over whipped cream dollops. Makes 12 servings. Note: Plan to assemble this cake no more than 1 1/2 hours before serving, so the whipped cream doesn’t break down. Keep the cake chilled until served.

Cream of Cauliflower Soup with Gruy`ere Cheese

2 Tbls. vegetable oil
2 leeks (white part only), chopped (about 1 3/4 cups)
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 Tbls. crushed garlic
1 Tbls. chopped fresh thyme or 1 tsp. dried
3 lbs. cauliflower (about 2 heads), cut into small florets
4 cups canned low-salt chicken broth
1 cup whipping cream
1 1/2 cups (about 4 oz.) finely grated Gruy`ere cheese
Pinch of cayenne pepper
Finely chopped fresh chives (optional)

Heat oil in heavy large pot over medium heat. Add leeks, onions, celery, garlic and thyme and saute´ until onions are translucent, about 10 minutes. Add cauliflower and saute´ until just soft, about 10 minutes. Add chicken broth. Bring to boil; reduce heat, cover and simmer 15 minutes. Add cream and simmer an additional15 minutes.

With a hand-held immersion blender, puree soup until smooth. Return soup to pot and bring to simmer. Whisk in Gruy`ere cheese and cayenne. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle with chives, if desired, and serve.
Makes 6-8 servings.

Butternut Squash Gratin
Great Autumn side dish...

a 1 1/2 lb. butternut squash, peeled, seeded
and cut into 3/4- inch pieces
1 Tbls. unsalted butter, softened
1/4 walnuts or pecans, chopped fine
2-3 Tbls. freshly grated Parmesan

Preheat the oven to 400û F. In a steamer set over boiling water, steam the squash, covered for 15 minutes or until it is tender. In a food processor puree squash with the butter, season with salt and pepper and transfer to a buttered 2-3 cup shallow baking dish, smoothing the top.

Sprinkle with the nuts and cheese and bake in the upper
third of the oven for 15 minutes or until the cheese is melted and nuts are toasted.
Serves 2.