INGREDIENTS:

• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup REESE’S Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup REESE’S PIECES Candies

DIRECTIONS

Heat oven to 350°F.

Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. Makes about 30 cookies.

Ingredients

• 3 whole Eggs Beaten
• 1 cup White Sugar
• ⅔ cups Pumpkin Puree (canned Works Well)
• 1 Tablespoon Lemon Juice
• ⅔ cups Self-Rising Flour
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Ginger
• _____
• FOR THE FROSTING:
• 1 cup Confectioner’s Sugar
• ¼ cups Butter, Softened
• 8 ounces, weight Cream Cheese (1 Package)
• 1 teaspoon Vanilla Extract

Preparation Instructions

1. Preheat oven to 325 degrees F. Butter or grease one 10×15 inch jelly roll pan (or a similar-sized rimmed baking sheet)
2. Beat together eggs, sugar, pumpkin and lemon juice.
3. Sift together flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15-20 minutes. Remove from oven & allow to cool enough to handle.
4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling the towel inside cake, place seam side down to cool.
5. Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
6. Before completely cool, unroll the cake and spread with cream cheese frosting and roll up again without the towel. Wrap in plastic wrap and refrigerate (or freeze) until ready to serve. Sprinkle with confectioners’ sugar just before serving.

Ingredients

• FOR THE BROWNIE BATTER:
• ¾ cups Butter, Melted
• 1 cup Sugar
• 1 Tablespoon Vanilla
• 2 whole Eggs
• ½ cups All-purpose Flour
• ½ cups Cocoa Powder
• ¼ teaspoons Salt
• 2 teaspoons Cinnamon
• _____
• FOR THE CHEESECAKE BATTER:
• 8 ounces, weight Cream Cheese, softened
• 1 whole Egg
• ½ cups Sugar
• 2 Tablespoons Flour
• 2 teaspoons Flour
• ⅔ cups Pumpkin Puree
• ¼ teaspoons Vanilla Extract
• ⅔ teaspoons Cinnamon
• ⅓ teaspoons Ground Ginger
• ⅓ teaspoons Cloves

Preparation Instructions

Preheat oven to 350F. Grease an 8×8″ square metal baking pan.

For the brownie batter: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. Set aside.

In separate bowl, beat together all of the cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Ingredients

• 1 cup pumpkin puree
• 1 egg, lightly beaten
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon curry powder
• 1 teaspoon salt
• 4 cups vegetable oil for frying

Directions

1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Ingredients

Crust

• 1 cup pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup graham cracker crumbs (approximately 4 graham crackers)
• 2 tablespoons unsalted butter, softened
• 1 egg yolk

Filling

• 4 8-ounce packages cream cheese, room temperature
• 2 cups (1 pound) brown sugar
• 5 large eggs
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 tablespoons vanilla extract
• 2 15-ounce cans pumpkin puree*
• 2 tablespoons bourbon or other whiskey

Pan

• 1 9-inch diameter, 3-inch tall springform pan

* You can make your own pumpkin purée by cutting a sugar pumpkin in half, scooping out the seeds, placing the pumpkin halves cut-side down in a roasting pan with a 1/4 inch of water in it, and cooking it in a 350°F oven for an hour, until soft. Scoop out the flesh and purée it in a blender or food processor. Strain out excess water.

Method

1 Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.

2 Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.

3 Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs.

4 In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.

5 Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

6 Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.

7 When ready to serve, gently remove the cake from the springform pan. To do this well, I recommend a tip by Dorie Greenspan in her book Baking: From My Home to Yours. To help ensure that the cake doesn’t stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.

Serve cheesecake with caramel sauce, candied pecans, and whipped cream.

Makes 16 servings.

This cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices. The easy-to-make pastry bakes up moist and crumbly, with a texture that’s like a cross between a biscuit and a cake.

A note from our cooks: We’ve received some letters from readers complaining about a burned crust when making the peach blueberry cake (August 2005 cover), so we ran through the recipe two more times. Baked in a standard light-colored metal pan, the cake was perfect; baked in a dark metal pan, however, it burned — be aware that the cake’s high sugar content makes it more susceptible to burning at high heat. As you’ll see in “Tips: A Guide to Using Gourmet‘s Recipes” (located on the recipe index page) we recommend always using light-colored metal pans for baking. Dark metal pans, including nonstick, will cause your baked goods to brown more quickly. Manufacturers suggest reducing the oven temperature by 25 degrees when using dark pans.

• Yield:  Makes 8 servings
• Active Time:  25 min
• Total Time:  3 1/2 hr (includes cooling to warm)

Ingredients

For pastry

• 1 teaspoon vanilla
• 1 large egg
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup sugar
• 1 1/2 cups all-purpose flour

For filling

• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon quick-cooking tapioca
• 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
• 1 cup blueberries (1/2 pint)
• 1 tablespoon fresh lemon juice
• Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder

Preparation

Make pastry:

Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Make filling while pastry chills:

Put oven rack in middle position and preheat oven to 375°F.

Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.

Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Cooks’ note:

Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.