Recipe - Jacks Pork Chops

8 Mini pumpkins; (One half pound)
1 One half pound Cream cheese at room
temperature
6 tablespoon Unsalted butter at room
temperature
1 cup Lightly packed light brown
sugar
One fourth cup Plus 2 tablespoons
granulated sugar
2 tablespoon Plus 1 teaspoon cornstarch
1 tablespoon Cinnamon
2 teaspoon Ground ginger
Three fourths teaspoon Ground cloves
4 lg Eggs
1 cup Sour cream
1 teaspoon Vanilla extract
1 cup Pumpkin puree; (canned is
just
; fine)
(Optional mint leaves and
birthday
; candles for garnish)

CRANBERRY TOPPING
Three fourths cup Orange juice
One half cup Sugar
1 teaspoon Vanilla extract
One half pound Fresh or frozen cranberries

Side Bar: Before you start, set your cream cheese and butter out for
several hours, so it can warm up to room temperature.

Set rack in middle of oven and preheat to 300 degrees.

Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit
knife, scrape the fibrous pulp and seeds out of the pumpkins. Scrape some
of the meat off the inner walls so they are no more than 3/8inch thick.

Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and
cloves in a large mixing bowl and beat at medium speed until blended. Take
care not to mix too much air into the batter. Add the eggs, 1 at a time,
until each is incorporated. Reduce the speed and beat in the sour cream,
vanilla and pumpkin puree.

Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15
minutes. Turn the pan and place the tops next to the pumpkins. Bake for 10
more minutes, until barely set and firm. If, at any time, the cakes start
to puff up, turn the oven down or remove them. Let cool, in the pan, then
refrigerate.

CRANBERRY TOPPING:

Place all ingredients in a medium saucepan and simmer for 10 minutes until
the berries have popped and form a thick sauce. Let cool.

To serve, spoon cranberry sauce on top of filling. Place the pumpkin lid on
a jaunty angle. Stick the birthday candle and mint sprig into the top.

Converted by MC_Buster.

Per serving: 1370 Calories (kcal); 68g Total Fat; (43% calories from fat);
34g Protein; 162g Carbohydrate; 850mg Cholesterol; 366mg Sodium Food
Exchanges: One half Grain(Starch); 3 Lean Meat; 4 Vegetable; 1 One half Fruit; 11 1/2
Fat; 6 One half Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0064

Converted by MM_Buster v2.0n.