a little tricky

To make crust:

1. Combine flour, 1/4 cup sugar, and cor starch in a large bowl.
2. Cut in butter until crumbly.
3. Press into greased baking pan.
4. Bake in preheated 350 degree oven for 15 minute until edges are lightly browned.

To make filling:

1. Stir together honey, remaining sugar, eggs, salt and vanilla in a large bowl until blended.
2. Add pecans and chocolate chips.
3. Pour over crust and bake an additional 35 minutes until filling is firm and slightly softer in the center.

Cool completely, about 2 hours, before cutting into bars.

1. Preheat oven to 325 degrees.
2. In the pie plate, stir together gingersnap crumbs with melted butter and press into pie crust with a spoon.  Bake until set, about 6 minutes.  Remove from oven and set aside.
3. Increase oven heat to 350 degrees.
4.  Beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth.  Add eggs one at a time, beating for 30 seconds after each egg.  Add pumpkin, orange liqueur, citrus zests, spices, and salt.  Mix until smooth.
5. Pour filling into crust and bake until edgees are firm but center still jiggles a bit, about 45-50 minutes.  Bake any extra filling in ramekins or a muffin tins.
6. Cool to room temperature, then chill at least 6 hours, and up to overnight.
7. Enjoy!

For crust:Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.For filling:Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.Remove tart pan sides. Place tart on platter. Cut into wedges and serve. 

1. Preheat oven to 375 degrees.
2. In a large bowl, add all the filling ingredients and mix well.  Meanwhile, cook the capellini according to package directions and drain.  Add capellini to the filling, mix well.
3. Thinly slice the eggplant about 1/8-inch thick.  Dust each slice in flour and fry in olive oil until golden-brown.  Drain on pan using paper towels.  Line the slices of eggplant vertically and place about 1 tablespoon of filling in the center of each eggplant slice.  Roll each eggplant slice and place in a baking dish.  Top with slices of mozzarella.
4. Bake for about 10 minutes or until cheese is golden brown on top.  Serve 3 per person (for starters!), drizzle 2-3 tablespoons of warmed tomato or pasta sauce over top before serving.

NOTE:  I halved the filling mixture from the actual, "Grappolo-version" of this recipe, because we always had way too much filling left over.