Zissy's Zoo

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Crust

3/4 cup graham cracker crumbs

1/2 cup pecans, finely chopped

1/4 cup granulated sugar

1/4 cup firmly packed light brown sugar

1/2 stick (1/4 cup) unsalted butter, melted and cooled

Filling

1 1/2 cups solid pack pumpkin

3 large eggs

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg, freshly grated

1/2 tsp. ground ginger

1/2 tsp. salt

1/2 cup light brown sugar, firmly packed

3 8-ounce packages cream cheese,cut into bits and softened

1/2 cup granulated sugar

2 tbsp. cornstarch

1 tsp. vanilla

1 tbsp. Maker's Mark

Topping

2 cups sour cream

2 tbsp. granulated sugar

1 tbsp. Maker's Mark

9 pecan halves for garnish

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Maker's Mark Bread Pudding
Soak 12 slices of day-old white bread in 1 quart of milk.
Soak 1/4 cup of raisins in Maker's Mark
Beat 6 eggs, 2 cups of sugar, 2 tablespoons of vanilla, 1/8 teaspoon of nutmeg, and 1/8 teaspoon of cinnamon.
Melt 2 tablespoons of butter in a baking dish. Add all the ingredients together and bake for 1 hour on 350 degrees.

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Makes 30 pieces

These wrapped candies are perfect treats for celebrating Halloween. Pepitas, or pumpkin seeds, are available hulled or unhulled at health-food stores. Paper candy cups are available at baking supply stores.

1 cup hulled pepitas 1/4 cup sugar 2/3 cup good-quality honey 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing 1. Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool. 2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter. 3. Let the mixture cool to 240°, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool. 4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

1 pound whole wheat penne pasta
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 pound Italian eggplant, cut into 1/2" cubes
3 Roma tomatoes, seeded and chopped
1/2 pound medium shrimp, cleaned and deveined
1/4 cup basil, chopped

1. Cook pasta in a large pot of boiling salted water according to package directions, or until al dente.

2. Meanwhile heat olive oil in a large skillet. Sauté garlic for 1 minute, add the eggplant and sauté for 5 minutes or until golden brown. Add chopped tomatoes and sauté an additional 2 minutes. Add the shrimp and cook for an additional 2-3 minutes or until the shrimp turn pink.

3. Drain pasta, reserving 1/2 cup cooking liquid. Add both to the skillet and toss all the ingredients together. Top with fresh chopped basil.

Serves: 4