Over the weekend, I made three things–all of which the kids liked, and were relatively easy. Here they are:

Apple Pumpkin Soup

1 medium-sized pumpkin, seeds removed and cut into 8ths
2 apples, cored and peeled and sliced
1 shallot, minced
1 tbs. olive oil
2 cloves garlic
5 cups chicken stock
1/2 cup white wine
Salt and pepper to taste
3/4 cup heavy cream

Cook pumpkin in 400 degree oven one hour until tender. Saute apples, shallots and garlic in olive oil until shallots and apples begin to brown. Add baked pumpkin (scrape into soup, careful to not let any skin in), chicken stock and wine. Add salt and pepper. Cook 1 hour. Let cool. In batches, puree soup in blender. Return to pan. Add cream and stir until smooth. Serve with a dollop of creme fraiche, caramelized onions and roasted hazelnuts on top.

Pears a la Mary

5 pears, halved, cored and peeled
3 Tbs. butter
5 Tbs. raspberry jam
3/4 cup chocolate chips
3 Tbs. powdered sugar
1 tsp. vanilla
2 Tbs. butter
1/4 cup heavy cream

slivered almonds for garnish

Saute pears in butter in non-stick pan until they are browned. In the meantime, spread a dollop of raspberry jam in a 5 inch circle on a dessert plate. Place chocolate, powdered sugar, vanilla, butter and cream in microwavable container. Microwave on high for 30 seconds. Stir. Microwave 30 more seconds. Stir. Repeat until melted through. Place two pear halves on top of jammed plates. Drizzle chocolate over. Top with nuts.

Whole wheat corn bread

2 eggs
1 cup milk
1/3 cup sugar
1/4 cup oil
1/4 tsp. salt
1 cup corn meal
3/4 cup wheat flour
1 Tbs. baking powder

Mix eggs, milk, sugar, oil, and salt in medium bowl. Combine flour, corn meal and baking powder in large mixing cup. Pour into wet mixture and whisk until smooth. Pour in 9×11 greased pan. Bake at 400 degrees for 25 minutes or until a toothpick poked in the middle comes out clean.

Serve with honey butter:

1/4 cup butter, softened
7 Tbs. honey

Whisk together.