August 2, 2017

Cooking Classes coming up in September and October 2017

  Phillis Carey Cooks!!
  September and October 2017

     To register for classes, 
    email to (best method)
   or call (760) 942-1756
    No need to pay ahead--Payment is due at the class!

Classes held at the
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the
ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
or at
The LA JOLLA Community Center
6811 La Jolla Blvd., La Jolla, CA 92037
or at
THE CURIOUS FORK (see below for registration info)
512 Via de la Valle, Suite 102, Solana Beach, CA 92075

Monday, September 11 at 6 pm in Encinitas    $52
Mexican Corn Soup with Chicken, Bacon and Tortilla Strips;
Quick Shrimp and Sausage Paella;
Boursin and Chive Stuffed Chicken Rolls with White Wine Shallot Sauce;
Roasted Pork Tenderloin with Sesame Plum BBQ Sauce;
Peanut Butter Swirl Chocolate Cream Cheese Brownie Sundaes with
Ice Cream and Rich Chocolate Sauce.
Monday, September 18 at 6 pm in Solana Beach    $55
Tuesday, September 19 at 11:30 am in La Jolla    $55
Autumn Sangria with Brandy and Apples;
Butternut Squash Gallette (Tart) and Arugula Salad;
Fennel Crusted Salmon Chicken with Pinot Noir Sauce;
Rosemary and Parmesan Potato Gratin;
Roasted Brussels Sprouts with Bacon and Fresh Sage;
Almond Cake with Raspberry Sherbet and Raspberry Sauce.
Monday, September 25 at 6 pm in Encinitas   $52
Tuscan Shrimp with White Beans and Basil;
Olive and Pine Nut Crusted Pork Medallions;
Garlic Risotto with Peas and Fennel;
Sicilian Herb (Oregano, Fennel, Lemon, Garlic) Crusted Chicken Breasts;
Spaghetti with Pistachio Pesto;
Rum-Soaked Cannoli Cake with Ricotta Chocolate Orange Filling and Chocolate Glaze.

Thursday, October 5 at Noon in Encinitas          $39
Australian Pumpkin (Squash) Soup with Bacon and Fresh Thyme;
Prosciutto and Fresh Rosemary Damper (Quick Bread);
Grilled Chicken and Portobello Mushroom Salad with Creamy Tarragon Dressing;
Lamington-Style Cupcakes with Raspberry Jam, Chocolate Frosting and Toasted Coconut.

Monday, October 9 at 6 pm in Solana Beach        $49
Chicken, Corn and Black Bean Baked Chimichangas with Salsa Verde;
Quick Chicken Tikki Masala with Basmati Rice;
Buffalo Chicken Mac and Cheese with Crisp Topping;
California Chicken Flatbread with Bacon, Tomatoes, Feta Cheese and Dill;
Crunchy Jumble Cookies (like Nestles Crunch Bars but in Cookie form).
Monday, October 23 at 6 pm in Encinitas    $52
Tuesday, October 24 at 11:30 am in La Jolla    $55
Black Bean and Pumpkin Soup with Bacon and Chipotle Chilies;
Corn and Bacon Biscuits;
Creamy Chicken and Mushroom Soup with Asiago Cheese;
Shrimp Phad Thai Soup with Rice Noodles;
Italian Sausage, Tomato and Zucchini Soup with Tortellini.
Monday, October 30 at 6 pm in Encinitas   $52
Autumn Panzanella with Roasted Squash and Mushrooms;
Peruvian Spatchcock Chicken with Tangy Green Sauce and Cucumber Avocado Salad;
Sicilian Flank Steak with Salmoriglio sauce and Roasted Potatoes with Olives, Raisins,
Tomatoes and Red Peppers;
BBQ Pork Mac and Cheese;
Old-Fashioned Apple Crisp with Dried Cranberries and Ice Cream.

512 Via de la Valle, Suite 102, Solana Beach, CA 92075
register for these classes at:

Wednesday, August 23 at 6:30 pm at The Curious Fork
Risotto with Clam, Lemon and Parsley Sauce;
Sicilian Green Salad with Fennel, Oranges, Onions and Black Olives;
Chicken with Sicilian Tomato, Almond and Olive Sauce;
Pork Scaloppini with Salmoriglio Sauce (Fresh Herb and Lemon Pesto);
Cannoli Cream with Chocolate, Pistachio Nuts and Fresh Berries.

Wednesday, September 13 at 6:30 pm at The Curious Fork
Mascarpone and Pine Nut Crusted Salmon Fillets with Pesto Zucchini Noodles;
Citrus Chicken Sauté with Pistachios and Roasted Broccolini;
Lemon Garlic Shrimp on Parmesan Cauliflower Rice with Roasted Red Peppers;
Greek Feta Chicken with Yogurt Marinade on a bed of Wilted Garlic Spinach;
Peanut Butter Pretzel Truffles.

Thursday, September 28 at 6:30 pm at The Curious Fork
Savory Goat Cheese Flan with Tapenade Topping and Baguette Toasts;
Honey Mustard Sesame Salmon with Mango Basil Beurre Blanc;
Balsamic Marinated Pork Tenderloin with Blackberry Cabernet Sauce;
Feta-Stuffed Braised Chicken Thighs in White Wine with Fresh Herbs and
Green Olives on Polenta;
Pistachio Sponge Cake with Strawberry Buttercream Frosting.

June 12, 2017

Summer Grilling Recipe Collection 2017

Summer Grilling 
"A Recipe Collection"
by Phillis Carey
is now available!

What better way to celebrate summer cooking than cooking outside 
on the grill. Phillis has collected these 30 plus recipe favorites for 
grilled entrees and some sides that will surely offer you many new 
ideas to get you through the warm summer season in style.

Download your copy today and store it safely on your computer so you'll always know where the recipes are or maybe even download it 
to your Dropbox app and then you can access it from anywhere. 

When you are ready to cook simply open up the file and follow the recipe 
or you can easily print out a copy and take it into the kitchen. 

Another option is to print out a copy of the entire collection; place it 
in a binder and store it with your other cookbooks.

Here's the Table of Contents to give you an idea
of the variety of recipes that are included:

Porcini Crusted Grilled Chicken Breasts 
Grilled Zucchini and Pepper Bow Tie Pasta Salad with Balsamic Vinaigrette
and Feta Cheese 
Thai Ginger Chicken with Chili Lime Sauce 
Watermelon and Sweet Onion Salad with Fresh Mint and Feta 
Mojito Marinated Chicken Breasts 
Lemon and Oregano Chicken Breasts with Greek Tomato Feta Salsa 
Coriander Ale-Brined Chicken Thighs 
Poblano Chili and Grilled Zucchini Quinoa Salad with Honey Mustard Dressing 
Teriyaki Chicken Breasts with Wasabi Cream 
Marinated Dilly Chicken Breasts with Crunchy Sweet Corn and Buttermilk Dressing 
Grilled Salmon with Green Mustard Sauce 
Grilled Lemony Herb Marinated Salmon Fillets with Lemon Piccata Caper Sauce 
Blackened Shrimp with Cajun Tartar Sauce
Curried Cilantro Honey-Lime Grilled Fish Fillets 
The “Best” Guacamole Bacon Burger 
BBQ Rubbed Bacon and Cheddar Stuffed Burgers with Grilled Onions,
Tomatoes and Lettuce 
Bloody Mary Marinated Flank Steak with Tomato, Celery and Olive Salad 
Bourbon Brown Sugar Marinated and Sauced Flank Steak 
Grilled Wine-Marinated Flank Steak with Caprese Cherry Tomato and
Fresh Mozzarella Topping 
Santa Maria Tri Tip with Spicy BBQ Rub and Steak Sauce 
Argentine Chimichurri Sauce on Grilled Skirt Steak Topped with Cotija Cheese 
Roasted Potatoes and Red Onions with Chili Powder and Oregano 
Spice-Rubbed Filet Mignon with Hot Pepper Jelly Mango Salsa 
Steakhouse Rubbed Filet Mignon Topped with Red Onion Marmalade and
Blue Cheese Crumbles 
Corn and Cilantro Mashed Potatoes 
Cajun-Rubbed Rib Eye with Corn Maque Choux 
Caribbean Pork Tenderloin with Spiced Jerk Sauce 
Tandoori Pork Tenderloin with Tomato Cucumber Raita 
Pork Spareribs with Sweet Cola Sauce and Brown Sugar Rub 
Asian BBQ Spareribs with Hoisin Glaze 
Merlot and Rosemary Marinated Butterflied Leg of Lamb with Mustard Glaze 

June 8, 2017

New Summer Classes - June, July, August 2017

                    Phillis Carey’s Cooks!!
              New Summer Classes   
                    June, July, August 2017

 To register for classes, 
email to (best method)
  or call (760) 942-1756
    No need to pay ahead—
     Payment is due at the class!
Classes held at: the Solana Beach Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the Encinitas Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
Or at the La Jolla Community Center
6811 La Jolla Blvd., La Jolla, CA 92037   (858) 459-0831

Sunshine Salad Suppers with Grilled Meats    $52
Monday, June 19 at 6 pm in Solana Beach
Grilled Chicken Souvlaki Salad with Tomatoes, Cucumbers, Kalamata Olives and
          Creamy Feta and Dill Dressing;
Grilled Flank Steak, Zucchini, Red Pepper, Radish and Avocado Salad With
          Chipotle Chimichurri Dressing;
Strawberry and Balsamic Grilled Chicken Arugula Salad with Bacon, Goat Cheese
          and Roasted Strawberry Balsamic Vinaigrette;
Grilled Shrimp, Spinach and Vegetable Salad with Thai Sweet Chili Sauce Peanut
Frozen Raspberry Cream Angel Food Cake;

Summertime San Diego             
Monday, June 26 at 6 pm in Encinitas        $52
or Tuesday, June 27 at 11:30 am in La Jolla  $50 members/$55 non-members
Grilled Fish Taco Salad with Black Beans, Tomatoes, Tortilla Strips
and Avocado Dressing;
Seared Scallops with Corn, Bacon and Avocado Relish;
Grilled Skirt Steak with Smokey Red Chimichurri Sauce and Black Beans;
Panzanella Verde with Basil, Arugula, Cucumbers, Green Olives and Capers;
Strawberry Shortcake Cheesecake with a Sponge Cake Crust
and Fresh Strawberry Swirl.

Cuban Nights                                 $55                     
Monday, July 10 at 6 pm in Solana Beach
The Bul (Ginger Beer, Beer and Lime Cocktail);
Grilled Mojito Marinated Chicken Breasts with Mint Aioli;
Rum Spiced Pork Tenderloin with Roasted Plantains;
Cuban Black Beans;
Roasted Potatoes with Mojo Sauce;
Cuban Corn Salad;
Coconut Caramel Rum Flans with Toasted Coconut.

Sicilian Cuisine                              
Monday, July 17 at 6 pm in Encinitas        $52
Or Tuesday, July 18 at 11:30 am in La Jolla  $50 members/$55 non-members
The menu for this class will not be revealed until July 1, after Phillis returns from Sicily and pulls together her favorite recipes from the trip!  Take a chance and enroll in the class even before you know the menu!

Make-the-Most of the Summer Entrees     $52 
Monday, July 24 at 6 pm in Encinitas
Pimiento Cheese-Bacon Burger with Tomatoes and Pickles;
Sweet and Spicy Grilled Mustard Chicken with Mediterranean Potato Salad
with Green Beans, Chickpeas and Whole Grain Mustard Vinaigrette;
Ricotta Tomato Pie with Thyme and Parmesan with Buttery Crust;
Achiote Garlic Grilled Shrimp with Mango Vinaigrette and
Pineapple Coconut Rice;
Chocolate Raspberry Clafoutis (Pudding Cake) with Chocolate Curls.

Midsummer Dining                           $55 
Monday, August 7 at 6 pm in Solana Beach
Summer Peach, Plum and Cherry White Wine Sangria;
Cantaloupe and Cucumber Salad with Mediterranean Vinaigrette and Pepitas;
Grilled Filet Mignon with Creamy Brandied Mushroom Dijon Sauce;
Summer Smashed Baby Potatoes with Garlic, Lemon and Scallions;
Grilled Marianted Zucchini Roll-Ups;
Mixed Berry Tiramisu with Lime Curd.

Fresh Summer Cuisine               
Monday, August 14 at 6 pm in Encinitas   $52
Or Tuesday, August 15 at 11:30 am in La Jolla $50 members/$55 non-members
Eggplant Bruschetta with Feta Cheese and Scallions;
Smoky Dry-Rubbed Baby Back Ribs with Fresh Peach BBQ Sauce;
Summer Risotto with Zucchini, Mushrooms, Red Peppers, Fresh Corn
and Crispy Prosciutto;
Grilled Asian Flank Steak with Honey-Lime-Soy Marinade topped with
          Caramelized Corn Sauté with Ginger, Garlic and Cilantro;
Almond Plum Tart with Almond Cream. 

Labor Day Tiki Party                      $55        
Monday, August 21 at 6 pm in Encinitas
Tropical Fruit Mai Tai;
Baked Sesame Shrimp Toast;
Crab Rangoon in Toasted Tortilla Cups;
Huli-Huli Chicken with Sweet-Sour Soy Glaze;
Slow Cooker Kahlua Pork Buns;
Aloha Coleslaw with Pineapple;
Coconut Oil Roasted Sweet Potatoes;
Pina Colada Cheesecake Tart.

     The Curious Fork Classes -- Phillis Carey
             June and July 2017
512 Via de la Valle #102, Solana Beach, CA 92075
(across from the Del Mar Racetrack)       

     To register for these classes and for
  more information go to
Summer Salad Suppers Hot Off the Grill     $59           
Wed. June 28 at 6:30 pm
Mexican Caesar Salad with Roasted Poblano and Cilantro Dressing and
Chili Lime Grilled Chicken Breasts;                
Thai Steak and Noodle Salad with Mango, Avocado, Arugula, Cabbage,
          Basil and Mint and Spicy Lime Dressing;
Greek Grilled Shrimp Salad with Green Beans, Red Peppers,
          Kalamata Olives and Creamy Feta Dressing;
Lemon Panna Cotta with Gingered Berries.

Al Fresco Summertime Dining                   $59
Wed. July 19 at 6:30 pm
Poblano Chili and Grilled Zucchini Quinoa Salad with Honey Mustard Dressing;
Al Pastor Pork Tenderloin Tacos with Grilled Pineapple Salsa and Crema;
Spicy Basil Balsamic Marinated Grilled Chicken topped with Corn and Pepper Relish;
Maple Balsamic Glazed Grilled Skirt Steak with Watermelon and Cucumber
          Salad with Hoisin Lime Dressing and Pistachios;

Fresh Summer Fruit topped Cheesecake Tart with Buttery Graham Cracker Crust.

February 16, 2017

March, April and May 2017 Cooking Classes in North San Diego County

  Phillis Carey Cooks!!
    March, April and May Cooking Classes 2017
    To register for classes, 
        email to (best method)
    or call (760) 942-1756
        No need to pay ahead—Payment is due at the class!

Classes held at the
Solana Beach Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the Encinitas Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
or at The La Jolla Community Center

6811 La Jolla Blvd., La Jolla, CA 92037  

Learn-a-Lunch--Italian Flavors     
Thursday, 3/2/17 in  Encinitas at Noon     $34
Baked Chicken Breasts in Tomato Vodka Sauce with Fresh Basil on Spinach Pasta;
Artichokes Gratinata with Prosciutto and Crumb Topping;
Chocolate Almond Amaretti Torte with Orange Cream.

Steakhouse Cuisine                    
Thursday, 3/9/17 in Encinitas at 6 pm   $54
Creole BBQ Shrimp Appetizer with French Bread;
Pan-roasted Rib Eye Steaks with Herbed Butter and Grilled Maple Onion Jam;
Potatoes Romanoff with White Cheddar, Sour Cream and Chives;
Filet Mignon with Chocolate Coffee BBQ Sauce;
Oven-Fried Onion Rings;
Roasted Fingerling Potatoes with Tarragon Vinaigrette;
Chocolate Brownies with Espresso Glaze.

Asian-Inspired Seafood              
Monday, 4/10/17 in Encinitas at 6 pm    $54
or Tuesday, 4/11/17 in La Jolla  11:30 am    $50 members/$55 non-members
Seared Scallops with Soy-Butter Sauce;
Velvet Shrimp in Garlic Sweet Tangy Sauce;
Braised White Fish with Black Bean Miso Ginger Sauce and Shiitake Mushrooms;
Broiled Thai Spiced Salmon with Chili Lime Sauce and Garlic Spinach;
Lemony Ginger Rice Pudding with Fresh Strawberries.

Wine Country Cuisine           
Monday, 4/17 in Solana Beach at 6 pm    $52.
or Tuesday, 4/18/17 in La Jolla  11:30 am    $47 members/$52 non-members
Creamy Arugula Vichyssoise;
Butternut Squash Polenta with Sausage and Caramelized Onions;
Broiled Salmon with Smoked Salmon Butter and Linguine with Asparagus and Lemon Sauce;
Maple and Mustard Glazed Pork Tenderloin with Roasted Brussels Sprouts with Bacon, and Pecans;
Port Chocolate Cake with Raspberry Buttercream.

Cinco de Mayo Fiesta          
Monday, 4/24 in Encinitas at 6 pm         $55
Fresh Strawberry Margaritas;
Tex-Mex Guacamole with Corn and Black Beans;
Chili Rellenos with Shrimp and Cheese Filling topped with Smoky Tomato Sauce;
Grilled Fajita Skirt Steak and Onions topped with Roasted Red Pepper Jalapeno Crema
served with 3-Cheese Quesadillas and Wilted Cumin Seed Slaw;
Dulce de Leche Chocolate Sheet Cake with Pretzel, Pecan and Chocolate Chip Topping.

Flavorful May Entrees         
Monday, 5/1 in Encinitas at 6 pm          $52
Pacific Rim Chicken Burgers with Ginger Lime Mayo;
Slow-Roasted Salmon with Mexican Creamed Corn with Tomatillos;
Korean Style Beef and Rice Lettuce Wraps with Sesame Seeds and
Quick Cucumber Kim Chee Relish;
Baked Pesto Chicken with Olives, Tomatoes and Fontina Cheese;
Salted Caramel Pots de Crème.

One Dish Meals—Better Known as Casseroles  
Monday, 5/8 at 6 pm in Solana Beach    $52
French Onion Soup Casserole with Caramelized Onions and Gruyere Cheese;
BLT (Bacon, Leek and Tomato) Pasta Bake;
Chili Relleno Casserole with Enchilada Sauce;
Curried Chicken Broccoli and Brown Rice Casserole with Sliced Almond Topping;
Cinnamon Bread Pudding with Golden Raisins and Spiced Rum Sauce.

Spring Italian Dining                   
Monday, 5/15 at 6 pm in Encinitas       $55
or Tuesday, 5/16/17 in La Jolla  11:30 am    $50 members/$55 non-members
Limoncello Prosecco Sparkler;
Shrimp Bruschetta with Mascarpone Cheese;
Porchetta-Style Stuffed Pork Tendelroin;
Porcini and Button Musrhoom Risotto with Parmigiano-Reggiano Cheese;
Green Beans in Arugula Salsa Verde;
Caprese Chocolate Almond Torte with Amaretto Zabaglione.

December 23, 2016

Phillis Carey Cooks!!
  January and February Cooking Classes 2017
     To register for classes, 
    email to (best method)
   or call (760) 942-1756
     No need to pay ahead—
     Payment is due at the class!

Classes held at the
Solana Beach Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the Encinitas Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
or at The La Jolla Community Center
6811 La Jolla Blvd., La Jolla, CA 92037  

Warming Winter Soups   1/16/17 in Encinitas   6 pm $49
Winter Comfort food is here with these nourishing main dish soups.  They are easy to make and can be mostly made ahead as well.
Creamy Leek and Onion Soup with Smoky Ham;
Tex-Mex Shrimp Tortilla Soup;
Indian-Spiced Red Lentil Soup with Chicken and Coconut Milk and Toasted Garlic Naan;
BBQ Chicken Soup with Red Onions, Gouda Cheese and Cilantro;
Blueberry Cheesecake Bread Pudding with Blueberry Sauce.

Winter Italian Flavors   1/23/17 in Solana Beach      6 pm     $49
     or 1/24/17 in La Jolla   11:30 am     $45 members/$50 non-members   
Except for dessert (and who doesn’t want to splurge on dessert) these dishes are as healthy as they are hearty and delicious.
Winter Minestrone with Parmesan, Spinach, White Beans and Pasta with
Sun-Dried Tomato, Provolone and Rosemary Muffins;
Chicken Marsala with Prosciutto and Mushrooms and Roasted Peppery Cauliflower;
Brined Tuscan Pork Tenderloin with Winter Spinach/Basil Pesto Spaghetti Squash;
Dark Chocolate and Pear Cake with Browned Butter.

Surf and Turf Valentine’s Day Celebration    2/6/17 in Encinitas  6 pm    $55
Strawberry St. Germain Champagne Cocktail;
Crab Cakes with Creamy Brandy Shrimp Sauce;
Filet Mignon with Cherry and Rosemary Port Sauce;
Potato Gratin with Caramelized Onion Cheese;
Sugar Snap and Tiny Pea Toss with Fresh Thyme;
Strawberry Cassata with Limoncello Ricotta Cream Filling.

Hearty and Healthy Sheet Pan Suppers    2/20/17 in Encinitas  6 pm    $49
          or 2/21/17 in La Jolla  11:30 am    $45 members/$50 non-members
Chimichurri Chicken and Potatoes with Roasted Red Peppers;
Vietnamese Seasoned Pork Tenderloin with Brussels Sprouts;
Skirt Steak with Balsamic Vinaigrette, Broccolini and White Beans;
Garlic Parmesan Roasted Shrimp and Broccoli with Cherry Tomatoes;
Roasted Pineapple with Honey, Pistachios, Crème Fraiche and Mint.

Sensational Shrimp                   2/27/17 in Solana Beach   6 pm    $54
Sautéed Shrimp Cocktail with Avocados, Olives and Fresh Lime;
Thai Lemon Shrimp Toss with Sweet Chili Sauce, Coconut Milk, Lime Leaves and Jasmine Rice;
Shrimp and Creamy Tomato Risotto with Fresh Basil;
Tequila Lime Shrimp Pasta with Feta Cheese;
Blackberry-Ripple Lime Cheesecake.

November 19, 2016

Pumpkin Time!

Phillis Carey’s Pumpkin Dessert Recipes November 19, 2016

      Phillis Carey’s Pumpkin Dessert Recipes    
                November 19, 2016

To print these recipes, click here or copy and paste this link:  

PUMPKIN AMARETTI TIRAMISU              Serves 8 to 10.
1 cup water and 1 cup sugar
1/3 cup Amaretto
2-3 oz. pkg. soft ladyfingers
3/4 cup sweetened condensed milk
1/4 cup light brown sugar
8 oz. mascarpone cheese
2 1/4 cups heavy whipping cream, divided use
1 cup pumpkin puree
1 tsp. pumpkin pie spice
3/4 cup coarsely crushed Amaretti cookies

1. To make the Amaretto Syrup, place water and sugar in a small saucepan. Stir over medium heat until sugar dissolves and then allow mixture to come just to a boil.  Remove and cool.  Stir in the Amaretto and let cool completely.

2.  Separate ladyfinger sections leaving the individual fingers attached. Lay half the ladyfinger sections, round side down, in a 9 x 13 inch glass or ceramic dish. Brush well with Amaretto syrup to saturate.

3. With mixer, gradually beat condensed milk and brown sugar into the mascarpone.  Add 1 1/4 cups of the whipping cream and beat until soft peaks form. Fold in pumpkin and pumpkin pie spice.  Spoon half of the mascarpone cream over the ladyfingers and spread evenly.  Top cream with remaining ladyfingers which have been brushed with more Amaretto syrup (reserve 3 T. syrup for the whipped cream topping). Spread on remaining mascarpone cream mixture.  Cover and refrigerate at least 4 hours and up to 24.

4. Just before serving, whip remaining 1 cup cream, adding the 3 T. reserved Amaretto syrup and spread on top. Sprinkle with Amaretti cookies and serve immediately or chill for up to an hour longer before serving.

“THE BEST” PUMPKIN PIE                   Serves 8.
1 1/3 cups all-purpose flour
1 T. sugar
1/2 tsp. salt
6 T. chilled unsalted butter, cut   into 1/2 inch pieces
2 T. chilled Crisco, cut into 1/2 inch pieces
3 T. (or more) ice water

2/3 cup golden brown sugar
1/2 cup granulated sugar
2 T. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 1/2 cups canned solid pack pumpkin
2 T. real maple syrup
3 large eggs
1 cup heavy whipping cream

Sweetened whipped cream

1. To make the crust, mix flour, sugar and salt in food processor.  Add butter and Crisco and pulse to process until mixture resembles coarse meal.  Drizzle 3 T. ice water over mixture.  Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk.  Wrap in plastic and refrigerate for 30 to 60 minutes. 

2. Roll dough out into a 12 inch round.  Transfer dough to a 9 inch pie pan.  Trim edges and fold under.  Crimp edges decoratively.  Refrigerate until very cold. 

3. Preheat oven to 400 degrees.  Line pastry with foil and fill with pie weights.  Bake 12 minutes.  Remove foil and weights and bake until very light brown, about 5 minutes.  Reduce oven temperature to 375 degrees.  Cool crust on a rack.

4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl.  Whisk until combined.  Whisk in pumpkin, maple syrup and eggs and then cream.  Pour mixture into crust.  Bake until edges puff and center is just set, 50 to 60 minutes.  Cool completely on a rack.  Serve with whipped cream.

3/4 cup brown sugar
1 T. pumpkin pie spice
1-15 oz. can solid pack pumpkin
1 1/2 to 2 cups whole milk
2 (3.4 ounce) packages instant vanilla (or French Vanilla) pudding mix
2 cups heavy whipping cream
3/4 cup salted Caramel Sauce (Trader Joe’s)
1/4 cup toasted chopped pecans

1. Whisk together brown sugar and pumpkin pie spice in a medium bowl.  Whisk in the pumpkin and then 1 1/2 cups milk (use 2 cups milk if you like a lighter thinner mousse) and the instant pudding until well combined.

2. With an electric mixer whip the cream to stiff peaks.  Fold cream into the pumpkin mixture thoroughly, leaving no white steaks.  Spoon mousse into 12 small bowls or wine goblets.  Cover and refrigerate at least 2 hours to set or up to 48 hours. 

3. Serve each topped with a spoonful of the softened caramel sauce and 1 tsp. toasted pecans.

Tip:  It’s ok to make half this recipe--You’ll just have extra pumpkin leftover from the can to use for another recipe.