Pumpkin Bread Pudding with Vanilla Brandy Sauce

1 loaf bread (cinnamon raisin or white)
1 can pumpkin pie filling
3 eggs
1 can sweetened condensed milk
1 can evaporated milk
2 t cinnamon
8 oz golden raisins (less if using raisin bread)
Cube bread, set aside.

Mix all other ingredients together. Butter baking dish and put in bread cubes. Pour egg mixture over the bread being sure to cover all of it. Push down the top layers of bread to be sure mixture is soaked up. Bake at 375’ for approx 45 minutes or until top is golden brown

Sauce

1 cup powder sugar
3 tbsp of milk
Splash of brandy

Whisk in a bowl and once the pudding is plated drizzle over it. Garnish with whipped cream and a mint leaf.

Pumpkin Seed Chocolate

1/2 cup Roasted Shelled Pumpkin Seeds
1 cup good chocolate

Melt chocolate over a double boiler. Remove from heat and stir in pumpkin seeds. Pour into mold and allow to set at room temperature until hardened. Unmold.



Pumpkin Seed Brittle

14 oz sugar
12 T water
10 oz Corn Syrup
1 lb Pumpkin Seeds
¼ oz salt
1 oz butter
¼ oz vanilla extract
pinch baking soda

Combine sugar, water and corn syrup in a thick bottomed pot and bring to boil. Cook until 264’ on a candy thermometer. Stir in seeds and cook until 310’ is reached. Remove from heat and stir in butter and vanilla extract. Stir in baking soda and stir well. Pour onto lightly oiled marble slab or on the back of a sheet tray that has been lightly oiled. Let cool enough to handle. Wearing gloves, spread out to a lacey consistency. Cool completely and break in to pieces.



Candied Pumpkin Seeds

1 cup Shelled Roasted Pumpkin Seeds
2 oz brown sugar
1 t cinnamon
1 t Vanilla extract
1 c boiling water

Mix brown sugar, cinnamon and vanilla in a bowl. Set aside. Add seeds to boiling water and allow to sit for 1 minute. Drain seeds well and toss into brown sugar mixture. Coat completely. Place on a baking sheet, bake at 350’ until sugar melts. Allow to cool and serve.



Braised Bacon Wrapped Turkey Breast

3-5 lb turkey breast
2 lb bacon strips
½ lb carrots, large dice
½ lb celery, large dice
½ lb onion, large dice
½ lb turnips, large dice
1 can diced tomato in juice
3 c chicken broth
2 oz fresh sage
2 oz fresh oregano
2 oz fresh thyme
1 Tsp chopped garlic
Salt and pepper

Mix all the herbs, salt, peppers, garlic and a tbsp of oil in a bowl. Rub turkey breast with the mixture. Wrap bacon around the turkey. Place turkey breast over the vegetables in a roasting pan and add the broth and the dice tomatoes with the juice.. Cook at 350’ covered until internal temperature reach 160 degrees remove lids and cook an additional 10 minutes until bacon is crisp and turkey reach 165’.



Butternut Squash Puree w/ Candied Pumpkin Seeds

6 lb Butternut Squash, peeled and cooked
4 T Butter
1 t Cinnamon
¼ c Brown Sugar
Salt and Pepper to taste
Candied Pumpkin Seeds

Simmer the butternut squash until tender. Drain the water add the butter, cinnamon, brown sugar and salt & pepper and puree. Use candied pumpkin seed for texture and garnish.