Tuesday, December 20, 2011

Holiday Recipe Week (Tuesday)~ Featuring Author, Terry Kincaid Verduin

This week I am posting recipes I've received from individuals in the publishing world (authors, editors, etc). I will post one or more recipes a day. In case you missed my original blog post requesting recipes, please click HERE to read.

Next featured recipes are from independent author, Terry Kincaid Verduin.

God Bless!
T Denise Clary

Author Terry Kincaid Verduin
and her "Delightfully Delectable Pumpkin Cheesecake"
and "Pumpkin Vegetarian Four Cheese Lasagne"
-recipes courtesy of allrecipes.com-

Terry Kincaid Verduin, who writes under the registered pen name of V. R. Duin, has written several children's books including, The Amazing Flight of Little Ray, The Goopy Ghost at Halloween, The Goopy Ghost at Thanksgiving, and The Goopy Ghost at Christmas.  Terry's 'Goopy Ghost' series of books are a rhyming, illustrated series about the 'heart and soul' of a pumpkin and are designed to put all of us into the “spirit” of the season throughout the year. To check out the 'Goopy Ghost' series, please visit www.goopyghost.com and on Facebook at this LINK.

Terry is a disability lawyer by trade and a proud parent and grandparent. She and her family live on a small horse farm with their two dogs. Readers may visit http://www.vrduin.com/ for additional information on the author and additional books.

Terry's Holiday Recipes
"Delightfully Delectable Pumpkin Cheesecake"
"Delightfully Delectable Pumpkin Cheesecake"
(Stock photo)

  • 1 1/2 cups gingersnap cookie crumbs
  • 3/4 cup ground hazelnuts
  • 3 tablespoons brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup brown sugar
  • 1 1/2 cups canned solid pack pumpkin
  • 1/2 cup heavy cream       
  • 1/3 cup maple syrup     
  •  1 tablespoon vanilla extract    
  •  3/4 teaspoon ground cinnamon    
  •  1/2 teaspoon ground allspice   
  •  4 eggs


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.    

"Pumpkin Vegetarian Four Cheese Lasagne"     
"Pumpkin Vegetarian Four Cheese Lasagne"
(Stock photo)
  • 2 cups peeled and diced pumpkin
  • 1 eggplant, sliced into 1/2 inch rounds  
  •  5 tomatoes
  • 1 pint ricotta cheese
  •  9 ounces crumbled feta cheese 
  •  2/3 cup pesto 
  •  2 eggs, beaten 
  •  salt and pepper to taste
  • 1 (15 ounce) can tomato sauce
  • fresh pasta sheets  
  • 1 1/3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.