This pumpkin risotto uses cornstarch for thickening, saving a lot of stirring and baby-sitting the pot. No guarantees for how good it is, but it's interesting.

15 Minute Pumpkin Risotto

1 onion (about 8 oz.), chopped
2 teaspoons butter
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups chicken broth
(1/2 cup wine)
1 cup canned pumpkin
3 cups cooked white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper

In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is transluscent and tender, 3 to 4 minutes.

Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, 1/2 cup wine (optional), pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.

Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste. Garnish with roasted pumpkin seeds.


I've always wanted to make marshmallows, but it sounds like one of those projects a person has to be in the mood for.

Marshmallows
Adapted from two recipes... Alton Brown and Martha Stewart

3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.

While the mixture is whipping prepare the pans as follows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining sugar and cornstarch mixture to the bowl for later use.
When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the remaining sugar and cornstarch mixture for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture or poultry shears which I love to call Chicken Scissors. Martha suggests using cookie cutters and cutting marshmellows in the shape of bells or Christmas trees, but it would take very small cookie cutters*. Once cut, lightly dust all sides of each marshmallow with the remaining suar and cornstarch mixture, using additional sugar if necessary, even colored sugar for added festiveness.

Store in an airtight container for up to 3 weeks.

The availability of all the fancy dry creamer flavors opens up all sorts of cocoa mix possibilities.

Amaretto Mocha Mix in a Jar
Makes enough for 8 gift jars.
8 jars (1 pint ea)
10 1/2 cups non-fat dry milk
4 cups confectioners' sugar
2 jars (8 oz.) Amaretto flavored non-dairy powdered creamer
3 1/2 cups Nestle's Quik
2 3/4 cups non-dairy powdered creamer
1/2 teaspoon salt

Combine all ingredients and divide among the jars. Yields approximately 8 pint size gift jars. Attach the following directions on a card:

Amaretto Cocoa Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.

These bars are more like English toffee, but easier to make. The instant coffee powder gives them that slight burnt sugar taste.

Toffee Nut Crunch Bars

1 cup butter or margarine, melted
1 cup packed brown sugar
1/2 teaspoon instant coffee powder
1/4 teaspoon salt
2 cups whole wheat or graham flour
1 cup (6 oz.) semi-sweet or milk chocolate chips
1/4 cup chopped almonds or chopped walnuts

Combine first 5 ingredients and blend thoroughly. Spread in an ungreased 13 by 9 inch pan. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Sprinkle immediately with the chips. Let stand 5 minutes; spread evenly. Sprinkle with nuts and press lightly into the chocolate with a fork. When set, remove from the pan and cut or break into pieces.