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11/1/2009 4:35 AM

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Calling all bakers: The Observer-Reporter wants your cookie recipes for a holiday food page feature.

As an incentive, we are giving away some really cool O-R gear to those folks whose recipes we publish.

Send as many as you like. We just ask that you send them to us on the form provided in today's newspaper on Page B6.

If you prefer to send them electronically, visit the O-R's Web site, www.observer-reporter.com, and look for the "submit your holiday cookie recipe" link on our home page.

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One last thing. We're looking for a few bakers to pose for a photo with their culinary creations. If you're agreeable, let us know. We'll be out to snap a photo or two, and maybe take some of those cookies off your hands. We wouldn't want to make you eat them all yourself.

Deadline for submissions is Nov. 16. Recipes will be published Sunday, Dec. 6.

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So Halloween is over, and you're looking for ways to use those uncut pumpkins or squash that were part of seasonal displays.

The folks with the Pennsylvania Vegetable Marketing and Research Program have some suggestions for cooking pumpkins, which are close kin to winter squash. Actually, most of the commercially prepared pumpkin is really winter squash. Neck pumpkins, butternut and Hubbard squashes all make tasty "pumpkin" dishes, such as pie or bread.

The large jack-o'-lantern-type pumpkins can be used for pies or other cooking, but their flesh is stringy, and eating quality is less than desirable. The smaller sugar pumpkins, so-called for their sweetness, are better for cooking.

Pumpkin or squash can be cooked various ways. Cut open the fruit and remove the seeds and attached strings. Cut out the flesh and cube. Boil, steam or microwave flesh until tender, then drain and mash.

For smaller squash, cut fruit in half, scoop out the seeds and place cut-side up in a shallow pan with a small amount of water. Or, place cut-side down on a baking sheet and cover with foil. Either way, bake in a hot oven until tender.

Here's a pumpkin torte recipe submitted by Frances Dietz of York in the 2008 "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest:

Easy Pumpkin Torte

Makes 8 servings

n Ingredients

1 yellow cake mix - single layer

13/4 cup pumpkin - canned, mashed (or fresh, cooked, mashed), divided

1 egg

1/2 teaspoon cinnamon

3 tablespoons cooking oil

1 package butterscotch pudding mix - instant,

4-serving size

1 cup sour cream - fat-free or light can be used

Blend cake mix, 3/4 cup pumpkin, egg, cinnamon and oil together until smooth. Bake according to package directions, using a prepared 8-inch round cake pan. Cool cake and then split into two layers. Make filling by stirring together the pudding mix, sour cream and 1 cup pumpkin. Spread filling between and on top of stacked layers. Wrap and chill overnight for best flavor. Cake may be garnished on top with pecans, if desired.

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