Recipe: Butternut Balls, Butternut Squash and Hawaiian Vintage Chocolate Barsfor Cody

Butternut Balls
Yield: 60 Cookies
Source: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter

1 c butter
1/2 c C and H powdered sugar unsifted
2 c all-purpose flour
1/8 ts salt
2 c finely chopped nuts
powdered sugar glaze; or...
melted chocolate

Cream the butter and sugar together thoroughly. Stir in flour and salt; then nuts; mix well. Form the stiff dough into egg shapes about 1-1/2 inches long. Bake in 350-degree oven about 15 minutes. Cool on rack. Spread half of cookie with Powdered Sugar Glaze or melted chocolate. Sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry. Makes 5-6 dozen cookies.

Powdered Sugar Glaze: Combine 1 cup unsifted C and H Powdered Sugar with 1-1/2 tablespoons water. Stir until smooth.

Butternut Squash and Hawaiian Vintage Chocolate Bars
Yield: 25 Servings
Recipe Source:
EMERIL LIVE with Emeril Lagasse

4 c Crushed chocolate wafers
2 sticks Butter; melted
6 Eggs
2 1/2 c Heavy cream
1/2 c Brown sugar
1/4 c Steen's 100% Pure Cane Syrup
1 pn Salt
1 ts Cinnamon
1 pn Nutmeg
1 pn Ginger
2 ts Vanilla
2 c Roasted butternut squash
12 oz Hawaiian Vintage Chocolate disks
2 pk Cream cheese - (8 oz ea); softened
1/2 c Sugar
Juice of 1 lemon

Preheat the oven to 350 degrees. In a mixing bowl, combine the cookie crust and the melted butter together. Blend the mixture thoroughly. Press the mixture evenly and firmly on the bottom and sides of a 1/2 sheet pan. Place the pan in the oven and bake for about 10 minutes. Remove from the oven and cool. In a mixing bowl, whisk 4 eggs, brown sugar, cane syrup salt, cinnamon, nutmeg, and ginger together. Add 1 1/2 cups of the cream and 1 teaspoon vanilla to the mixture and mix well. In a small mixing bowl, mash the squash with 1/2 cup of the cream. Mash the mixture until smooth. Whisk the squash mixture into the egg mixture and blend until smooth. Fold in the chocolate pieces. In another mixing bowl, whisk the cream cheese until smooth.
Add the remaining 2 eggs, cream, vanilla, sugar and lemon juice. Whisk until smooth. Pour the squash mixture over the prepared crust. In a steady stream, pour the cream cheese mixture all over the squash mixture. Drag a knife from oneside of the pan to the other a couple of times to incorporate the two mixtures together. Place the pan in the oven and bake for about 30 to 35 minutes or until the center is set. Remove the pan from the oven and cool completely. Slice into 2-inch bars. This recipe yields about 25 bars.