&#x93;Farmers Market Recipes&#x94; is a Lee&#x92;s Summit Journal series that ran throughout the market season, April 30 through Nov. 5. Recipes featured local, seasonal products available at the market located at Second and Douglas streets. The market is open from 7 a.m. until sellout every Wednesday and Saturday throughout the season.</p><p>Vegan French Toast</p><p>2 cups vanilla non-dairy milk, soy or almond</p><p>4 to 5 tablespoons flour</p><p>1 tablespoon vegan sugar or sugar substitute</p><p>dash cinnamon or nutmeg</p><p>4 bread slices &#x96; try my new Katie&#x92;s Vegan bread</p><p>non-stick spray</p><p>powdered sugar, to taste</p><p>In a bowl, mix together non-dairy milk, flour, sugar, and cinnamon to form a batter. </p><p>Dip bread in batter and fry in lightly greased pan until golden brown. </p><p>Serve sprinkled with powdered sugar. Top with your favorite fresh fruit. </p><p>Serves four.</p><p>-Vegan French Toast recipe provided by Beth Smith, The Bread Lady, Lee&#x92;s Summit.</p><p>Easy Grilled Lamb Chops</p><p>8 lamb chops (loin, rib or shoulder)</p><p>4 teaspoons garlic salt</p><p>4 teaspoons lemon pepper</p><p>4 teaspoons powdered onion</p><p>Combine garlic salt, lemon pepper and powdered onion. Rub lamb chops with the mixture. Refrigerate for one hour or more.</p><p>Grill or broil until half done (two to four minutes for medium rare, three to five minutes for medium) turn to the other side (again, two to four minutes for medium rare, three to five minutes for medium)</p><p>Let rest for five minutes and serve.</p><p>Serves 4</p><p>Tip: Do not overcook. Lamb chops are best medium or medium rare and cook very quickly. Also, do not pierce the meat. It can let juices out, releasing flavor and drying the meat. To check &#x93;doneness,&#x94; if you must, slice one chop in the center after turning, and not later, to risk over cooking.</p><p>-Easy Grilled Lamb Chops recipe provided by Craig Simpson, Hi Ho Sheep Farm LLC.</p><p>Beef Breakfast Burrito</p><p>12 ounces ground beef (96 percent lean) </p><p>1 medium red bell pepper, chopped </p><p>1 small onion, finely chopped </p><p>2 teaspoons ground ancho chile powder </p><p>1/2 teaspoon ground cumin </p><p>4 eggs, beaten </p><p>2 tablespoons water </p><p>1 tablespoon fresh cilantro, finely chopped </p><p>1/4 teaspoon salt (optional) </p><p>1/3 cup reduced-fat shredded Mexican cheese blend or shredded cheddar cheese </p><p>4 10-inch spinach or plain flour tortillas, warmed </p><p>Salsa</p><p>Lime-Cilantro Cream (optional):</p><p>1/2 cup reduced-fat dairy sour cream </p><p>1 tablespoon fresh lime juice </p><p>1 tablespoon finely chopped fresh cilantro</p><p>Combine Lime-Cilantro Cream ingredients in small bowl. Set aside. </p><p>Heat large non-stick skillet over medium heat until hot. Add ground beef with bell pepper, onion, chili powder and cumin; cook eight to 10 minutes, breaking into small crumbles and stirring occasionally. Remove beef mixture from skillet; keep warm. </p><p>Combine eggs, water and one tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour egg mixture into skillet; cook over medium heat two to three minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook one minute or until heated through, stirring occasionally. </p><p>Spoon beef mixture evenly in a row across the center of each tortilla, leaving a one-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired. </p><p>-Beef Breakfast Burrito recipe provided by Sconce Farm.</p><p>Creamed Summer Squash</p><p>Four summer squash (yellow, zucchini or a combination of both)</p><p>Four cups chicken stock or broth</p><p>Two tablespoons minced onion</p><p>One tablespoon butter</p><p>One tablespoon flour</p><p>1/2 cup milk</p><p>Salt and pepper to taste</p><p>Slice squash into half-inch slices. Add to chicken broth and boil until tender. </p><p>Pour off any remaining broth. Mash the squash until almost smooth.</p><p>In a separate bowl, combine the milk and flour.</p><p>Add the minced onion, butter, salt and pepper to the mashed squash and mix well. Add milk and flour to the mixture and cook over medium heat until well combined and slightly thickened. Serve warm.</p><p>Serves four.</p><p>-Creamed Summer Squash recipe provided by Karin Velez, NV Ranch. </p><p>Balsamic Marinated Steak and Asparagus</p><p>4 beef round (sirloin) tip side steaks, cut 1-inch thick (about 8 ounces each) </p><p>1 pound fresh asparagus </p><p>1/2 teaspoon salt </p><p>1/8 teaspoon pepper</p><p>Marinade:</p><p>2/3 cup prepared balsamic vinaigrette </p><p>2 tablespoons Dijon-style mustard </p><p>Combine marinade ingredients in small bowl. Remove and reserve two tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to two hours. </p><p>Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on high three to six minutes or until crisp-tender. Drain asparagus. Add reserved two tablespoons marinade to asparagus; turn to coat. Set aside. </p><p>Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) for medium rare (145&#xB0;F) doneness, turning once. Do not overcook.</p><p>During the last three minutes of grilling, arrange asparagus on grid around steaks; grill two to three minutes, turning once. Season steaks and asparagus with salt and pepper.</p><p>-Beef Breakfast Burrito recipe provided by Sconce Farm.</p><p>Fresh Tomato Soup</p><p>1/2 cup butter </p><p>2 tablespoons oil</p><p>1 large sliced onion </p><p>2 sprigs fresh thyme</p><p>1 teaspoon salt</p><p>4 fresh basil leaves</p><p>1/4 teaspoon ground black pepper </p><p>3 tablespoons tomato paste</p><p>2 1/2 pounds diced fresh tomatoes </p><p>1/4 cup flour</p><p>3 3/4 cups chicken broth </p><p>1 teaspoon sugar</p><p>1 cup half-and-half or any milk</p><p>In a large kettle, heat butter and oil over medium heat. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes. </p><p>Place flour in a small mixing bowl and stir in 1/4 cup chicken broth. Stir into tomato mixture and add remaining broth. Simmer 30 minutes, stirring frequently. </p><p>Allow mixture to cool, then run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add sugar and milk. Heat thoroughly. </p><p>Can be frozen six months &#x96; don&#x92;t add milk before freezing (add it just before serving).</p><p>-Fresh Tomato Soup recipe provided by Beth Smith, The Bread Lady. </p><p>Rack of Lamb with Sweet Sesame Glaze</p><p>1&#xBD; pound rack of lamb</p><p>&#xBD; tablespoon thyme</p><p>&#xBD; tablespoon rosemary</p><p>&#xBD; tablespoon garlic powder</p><p>1 tablespoon olive oil</p><p>Glaze:</p><p>1 tablespoon soy sauce</p><p>1 tablespoon water</p><p>1 tablespoon sweet Thai chili sauce</p><p>1 clove garlic, crushed</p><p>&#xBD; tablespoon sugar</p><p>1 tablespoon brown sugar</p><p>2 tablespoons sesame oil</p><p>2 tablespoons cider vinegar</p><p>&#xBC; cup white wine</p><p>&#xBC; teaspoon cayenne pepper powder</p><p>2 tablespoons corn starch</p><p>2 tablespoons water</p><p>Mix together rosemary, thyme and garlic. Rub the lamb meat with this spice mixture and spread olive oil over it. Do this the day before and marinate in the refrigerator. Remove the rack from the refrigerator and allow to warm up for an hour to ensure even cooking. </p><p>In a sauce pan, stir together all &#x93;glaze&#x94; ingredients except the corn starch and two tablespoons of water. Warm over low heat until hot, but not boiling. Stir corn starch and water together. Add corn starch mixture to sauce and stir until uniformly thickened. Remove from heat.</p><p>Preheat oven to 400&#xB0;. Place rack on a broiling pan, bone side down. Make cuts through the fat about an inch apart. Cover the exposed ribs with foil to prevent burning. Roast for seven to nine minutes. Lower the temperature to 300&#xB0; and cook for 18 to 30 minutes, until rack is almost rare. Brush glaze onto both sides and roast for 10 to 20 minutes more. </p><p>Remove from oven and let rest five to 10 minutes. The shorter times work for a very small, half-pound rack, longer times for a two-and-a-quarter-pound rack. Slice meat between ribs and serve with the remaining glaze. </p><p>Serves three to four.</p><p>-Rack of Lamb with Sweet Sesame Glaze recipe provided by Craig Simpson, Hi Ho Sheep Farm LLC. </p><p>Quick Summer Veggie Saut&#xE9; </p><p>2 tablespoons butter or olive oil</p><p>1 eggplant, peeled and chopped</p><p>2 medium zucchini, chopped</p><p>1 onion, diced</p><p>1 medium tomato, chopped</p><p>1 teaspoon dried thyme (or 1 tablespoon of fresh thyme)</p><p>Salt and pepper to taste</p><p>Heat butter or olive oil in a large skillet over medium low heat until hot. Add eggplant, zucchini, onion and tomato. Season with thyme, salt and pepper. Cook until veggies are tender, approximately 15 to 20 minutes. Serves four.</p><p>For a full meal, try the following casserole version:</p><p>Make a batch of your favorite stuffing. In a greased casserole dish, layer stuffing, then veggies, then top with your favorite cheese (mozzarella or cheddar work best). Repeat one more time. </p><p>Cover and bake in a 350 degree oven for 30 minutes, until the cheese is gooey. Serve as a main dish for six people or side dishes for many more.</p><p>-Quick Summer Veggie Saut&#xE9; recipe provided by Karin Velez, NV Ranch. </p><p>Watermelon Sorbet or Ice Cream</p><p>5 pounds seedless watermelon, cut into small chunks</p><p>1/4 cup honey</p><p>Zest of 1 lime</p><p>Pinch salt</p><p>1/2 cup of condensed milk (for watermelon ice cream)</p><p>Using a blender, puree the watermelon; you will need four cups watermelon puree.</p><p>In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the milk until incorporated. Pour the watermelon mixture into a nine-inch metal cake pan and freeze until firm, about four hours or overnight.</p><p>Let the frozen watermelon soften at room temperature for five minutes. Using a butter knife, break up the frozen puree into two-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to one week. Let stand for five minutes before scooping.</p><p>-Watermelon Sorbet or Ice Cream recipe provided by Robert Jones, The Little Muddy Farm.</p><p>Easy Fruit Sorbet</p><p>4 cups sliced fruit (any soft variety)</p><p>2 cups sugar or honey</p><p>1 cup orange juice</p><p>2 tablespoons lemon juice</p><p>Puree fruit in a food processor or blender until smooth. Combine sugar or honey, orange juice and lemon juice in a sauce pot. Cook over medium heat, stirring until sugar is dissolved or honey is fully incorporated. Remove from heat.</p><p>Stir puree into the sauce pot and mix thoroughly. Pour sorbet into a 9 by 13 inch pan, cover and place in freezer. Working in small batches, puree the frozen mixture in a blender or food processor to break up any ice crystals. </p><p>Place sorbet into freezer containers to store or enjoy it right away.</p><p>You can also use this recipe for fresh berries, too!</p><p>-Easy Fruit Sorbet recipe provided by Karin Velez, NV Ranch.</p><p>Crockpot Applesauce</p><p>Apples</p><p>1/2 cup sugar</p><p>1/2 teaspoon cinnamon</p><p>1 cup water</p><p>1 tablespoon lemon juice</p><p>Nutmeg (optional)</p><p>Quarter apples and add to crockpot until it is about 3/4 full. No need to peel, but do wash them and remove stems. If you prefer, peel apples and cut up before cooking. If you like chunky applesauce, this is the best way. </p><p>Add sugar, cinnamon, water, lemon juice and nutmeg.</p><p>Cover and cook on low five to seven hours or overnight.</p><p>Force mixture through a sieve to remove the skins and seeds or use a ricer. </p><p>Adjust spices according to taste.</p><p>This can be frozen and used throughout the year. If diabetic, omit the sugar and substitute an acceptable sweetner, if you like.</p><p>-Crockpot Applesauce recipe provided by Beth Smith, The Bread Lady.</p><p>Apple Rollups</p><p>2 cups pancake mix</p><p>2 tablespoons vegetable oil</p><p>2/3 cup milk</p><p>4 cups chopped apples</p><p>1/2 cup sugar</p><p>1 teaspoon cinnamon</p><p>1/2 teaspoon nutmeg</p><p>1/2 cup brown sugar</p><p>1/2 cup white sugar</p><p>2 cups water</p><p>1/2 cup butter</p><p>Mix together pancake mix, vegetable oil and milk for dough. Roll into rectangle half-inch thick. Spread with chopped apples.</p><p>Mix together sugar, cinnamon and nutmeg. Sprinkle over apples.</p><p>Roll up and cut like a jelly roll. Place rolls into a 9 by 13 inch baking pan.</p><p>Combine brown sugar, white sugar, water and butter to a boil in a medium saucepan. Pour sauce over rollups.</p><p>Bake at 350 degrees for 30 minutes. Serve warm with whipped cream or ice cream.</p><p>-Apple Rollups recipe provided by Trudy Woodworth, Sweet Treats by Trudy.</p><p>Tangy Lamb Meatballs</p><p>3 eggs</p><p>1 medium onion, chopped</p><p>1 1/2 cup dry bread crumbs</p><p>1/2 teaspoon salt substitute</p><p>1/2 teaspoon basil</p><p>1/2 teaspoon sage</p><p>2 pounds ground lamb</p><p>3 1/2 cups tomato juice or V8 juice</p><p>1 cup packed brown sugar</p><p>10 gingersnaps, finely crushed</p><p>1/4 cup white vinegar</p><p>1 teaspoon onion salt</p><p>In a bowl, combine the eggs, onion, bread crumbs, salt substitute, basil and sage. Crumble lamb over mixture and mix well. Shape into 1 &#xBD; inch balls. In a large skillet, brown meatballs in batches. Transfer to a greased 13 by 9 by 2-inch baking dish. </p><p>In a saucepan, combine tomato juice, brown sugar, crushed gingersnaps, vinegar and onion salt for the sauce. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. Bake uncovered at 350&#xB0; for 40 to 45 minutes. Serve over pasta, rice or whatever suits your fancy.</p><p>-Tangy Lamb Meatballs recipe provided by Craig Simpson, Hi Ho Sheep Farm LLC.</p><p>Crazy Good Grilled Cheese</p><p>Small loaf K. Kringle & Co. Cheesy Garlic Bread</p><p>Cream cheese, room temperature</p><p>Butter, softened</p><p>K. Kringle & Co. Peach Fresno Jam</p><p>Hard parmesan, freshly grated (optional)</p><p>Take two slices of the bread, buttered on one side. Spread cream cheese on the un-buttered side. Spread the Peach Fresno Jam on top of the cream cheese. Make into a sandwich. </p><p>For the more adventurous, you can put some of the grated parmesan on a small plate and put the buttered side of the bread into the cheese. This forms a wonderful crusty exterior on the sandwich that is very flavorful. </p><p>Cook sandwich in warm skillet until nicely toasted on both sides.</p><p>-Crazy Good Grilled Cheese recipe provided by Kevin Edwards, K.Kringle & Co.</p><p>Savory Hamburger Soup</p><p>1 pound ground beef</p><p>1 small onion, chopped</p><p>Tablespoon snipped parsley</p><p>1 can beef broth</p><p>2 cups of water</p><p>2 potatoes, diced</p><p>1/2 teaspoon basil</p><p>1 bay leaf</p><p>1 teaspoon salt</p><p>28 ounces canned tomatoes</p><p>2 carrots, sliced</p><p>1 stalk celery, chopped</p><p>1 envelop onion soup mix</p><p>1/4 teaspoon pepper</p><p>Brown hamburger in a skillet and transfer to the crock pot. Add all the other ingredients. </p><p>Set the crock pot on low, in the morning, and cook all day. Very good the next day. </p><p>-Savory Hamburger Soup recipe provided by Beth Smith, The Bread Lady.</p><p>Hot Apple Cider</p><p>1 gallon apple cider</p><p>2 cups orange juice</p><p>1 cup lemon juice, plus 1/2 cup brown sugar (or use 1 small can frozen lemonade)</p><p>2 teaspoons cinnamon</p><p>1 teaspoon cloves</p><p>1 teaspoon nutmeg</p><p>Mix ingredients and slowly bring to boil in large saucepan or pot. Boil for one minute. </p><p>Serve hot with sliced oranges.</p><p>It can be made in a crockpot and left to simmer for several hours &#x96; makes the house smell great!</p><p>-Hot Apple Cider recipe provided by Beth Smith, The Bread Lady.</p><p>Almond Butternut Squash Au Gratin</p><p>One 2 1/2 pound butternut squash</p><p>1/3 cup butter (or a trans-fat free butter substitute if you want to go vegan)</p><p>1/4 cup flour</p><p>1 1/2 cups vegetable broth</p><p>1/4 teaspoon paprika</p><p>1/4 teaspoon turmeric</p><p>1/4 teaspoon mustard powder</p><p>1/2 cup nutritional yeast</p><p>1/2 cup ground almonds or almond meal</p><p>2 teaspoons lemon juice</p><p>1/2 cup milk &#x96; preferably raw organic (or almond milk for vegan variety)</p><p>Preheat oven to 400&#xB0;F.</p><p>Grind almonds in food processor.</p><p>Mix paprika, turmeric and mustard powder into vegetable broth.</p><p>Melt butter (or butter substitute) over medium heat. Whisk in flour slowly until smooth and bubbly. Slowly add broth and spice mixture, whisking all the while. Whisk in nutritional yeast and keep whisking until mixture is thick and bubbly, about two minutes, maybe more. Turn up the heat if it&#x92;s not getting thick and bubbly. Stir in lemon juice and about half the ground almonds. Turn off the heat.</p><p>Slice squash in half vertically. Peel and seed the squash. Slice into 1/4-inch slices.</p><p>Place slices in a pot and cover with water. Bring water to boil and let cook for two minutes. Drain in a colander.</p><p>Place squash in a 10-inch diameter casserole dish, gratin dish or baking pan. Pour milk over the slices and stir a bit to make sure the slices are all saturated. Pour your sauce on top and stir into the top layer of squash a bit. Sprinkle remaining almonds on top. Bake in oven for 30 minutes or until bubbly and slightly browned.</p><p>Serves about four.</p><p>-Almond Butternut Squash Au Gratin recipe provided by Robert Jones, The Little Muddy Farm. </p><p>Scalloped Sweet Potatoes and Apples</p><p>3 sweet potatoes</p><p>3/4 cup peeled, cored and sliced apples</p><p>1/4 cup brown sugar</p><p>1/4 teaspoon salt</p><p>1/2 teaspoon ground cinnamon</p><p>1/2 teaspoon ground nutmeg</p><p>2 tablespoons butter</p><p>Place sweet potatoes in a large pot with enough water to cover, and bring to a boil. Boil until tender, then cool, peel, and cut into 1/4 inch slices.</p><p>Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.</p><p>In a small bowl, mix together brown sugar, salt, cinnamon and nutmeg.</p><p>Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer half of the apples over the sweet potatoes, and then sprinkle half of the sugar mixture over the apple layer.</p><p>Dot with half the butter. Repeat layers of sweet potato and apple, and top with remaining sugar mixture and butter.</p><p>Cover baking dish with foil and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 10 minutes or until apples are tender and top is golden brown.</p><p>Serves four.</p><p>-Scalloped Sweet Potatoes and Apples recipe provided by Karin Velez, NV Ranch. </p><p>Pumpkin Pie</p><p>3/4 cup white sugar</p><p>3 tablespoons butter, softened</p><p>2 eggs, beaten</p><p>1 (15 ounce) can pumpkin puree</p><p>1 (12 fluid ounce) can evaporated milk</p><p>2 teaspoons vanilla extract</p><p>1/2 cup all-purpose flour</p><p>3/4 teaspoon baking powder</p><p>1/8 teaspoon salt</p><p>1 teaspoon ground cinnamon</p><p>1 teaspoon ground allspice</p><p>1/2 teaspoon ground ginger</p><p>1/2 teaspoon ground nutmeg</p><p>Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.</p><p>Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.</p><p>In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.</p><p>Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.</p><p>-Pumpkin Pie recipe provided by Robert Jones, The Little Muddy Farm. </p><p>Easy Squash Casserole</p><p>4 cups squash peeled and sliced</p><p>2 tablespoons chopped onion</p><p>1/4 teaspoon salt</p><p>1/4 teaspoon pepper</p><p>1/2 cup grated carrots</p><p>1 cup sour cream</p><p>1 can cream of chicken soup</p><p>2 cups herb stuffing mix</p><p>3 tablespoons melted butter</p><p>In a medium size pan, cook the sliced squash and the onion in 2 cups water. Boil for 10 minutes. Drain off liquid. Add the salt, pepper, carrots, sour cream and soup; mix well.</p><p>Line a large casserole or baking dish with 1 cup of stuffing mix. Pour the squash mixture over stuffing mix. Sprinkle the other cup of stuffing over the top. Drizzle with melted butter. Cook in microwave for 5 to 7 minutes.</p><p>-Easy Squash Casserole recipe provided by Trudy Woodworth, Sweet Treats by Trudy</p><p>Layered Butternut Cheesecake with Caramel Glaze</p><p>3 (8 ounce) packages cream cheese</p><p>1/2 cup sugar, plus 1/3 cup sugar</p><p>1/2 teaspoon vanilla extract</p><p>2 eggs</p><p>1/2 cup sour cream</p><p>1 1/2 cup crushed graham crackers</p><p>6 tablespoons butter, melted</p><p>1 butternut squash</p><p>1 teaspoon cinnamon</p><p>1/8 teaspoon allspice</p><p>1/8 teaspoon cloves</p><p>1/8 teaspoon nutmeg</p><p>Glaze:</p><p>1 cup light brown sugar</p><p>4 tablespoons butter, melted</p><p>2 tablespoons light corn syrup</p><p>To prepare the squash: With a long, serrated knife cut the squash in half lengthwise. Scoop out the seeds and scrape away any remaining stringy bits. Cut off the stem and place squash in a microwaveable container with two inches of water. Cover and microwave 15 to 20 minutes, until the flesh is tender. Carefully remove the squash from the microwave and let cool until it&#x92;s able to be handled. Separate the flesh from the rind using a large spoon; often the rind will just pull away from the flesh. Puree the flesh until smooth using a blender, food processor or hand mixer. Measure 1 cup of squash puree. Store any remaining puree in a sealed container (or mix it in with batter to make butternut pancakes).</p><p>To make crust: Mix graham crackers, 1/3 cup sugar and melted butter until well combined. Press into bottom of a 10-inch springform pan or 9-inch pie plate.</p><p>To make batter: Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, remaining sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Fold in the sour cream. Remove 1 cup of batter and spread evenly onto prepared crust.</p><p>To remaining batter, add the puree, cinnamon, allspice, cloves and nutmeg. Stir gently until thoroughly combined. Carefully spread batter over first layer in crust. Fill a sheet pan with one inch of water and place pie in center. Bake for 40 to 45 minutes or until center is almost set (should be the consistency of gelatin). Turn off the oven, prop the door slightly open and let stand for 1 hour (this will prevent your cheesecake from cracking). Remove from oven and cool completely. Refrigerate for at least three hours (preferably overnight) before serving.</p><p>To prepare the glaze: In a saucepan, combine 1 cup light brown sugar, 4 tablespoons melted butter and 2 tablespoons light corn syrup. Bring to a boil and stir until smooth. Boil for one minute; remove from heat. Pour caramel over cheesecake to form a glaze.</p><p>-Layered Butternut Cheesecake with Caramel Glaze recipe provided by Karin Velez, NV Ranch.