Go Spectacular With Your Pumpkin Pie

With Halloween getting close and Thanksgiving feasting not too far behind, it's time to think about a pumpkin pie. I usually make the classic one that can be found on the Libby's Pumpkin can label, but sometimes you want to go over the top.

Time for Pumpkin Pie Spectacular, a ginger-lover's dream, with a regular crust, a gingersnap inner crust and lots of rich, delicious pumpkin filling, plus streusel. You can gild the lily, so to speak, with dollops of whipped cream, too, but it is a fine pie just as it comes out of the pie pan.

Pumpkin pie has always been a favorite and I love ginger, too, so the recipe that K brought home with her to make seemed like a winner. The recipe comes from the November issue of Southern Living magazine. A regular crust is topped with a layer of a gingersnap-based crunch...

and then baked. A filling that includes sweetened condensed milk and sour cream, along with cinnamon ... and more ginger ...

is baked a short while, then topped with a pecan and brown sugar struesel around the edges of the pie. Once the filling bakes until set the pie cools on a rack.

Right before serving it gets decorated with a cinnamon and ginger spiked topping. I used real whipping cream (although the sweetened condensed milk and sour cream were non-fat versions) because I had some and everything goes better with real whipped cream.

This pie is outrageously good! Because this is from the Southern Living magazine, you know that it is rich and decadent...and Southern.  You could almost hear my Southern accent as I served Sweetie the first piece.

The pastry crust was crisp and golden, the gingersnap crust on top of that had absorbed some of the pumpkin mixture's liquid, so it was moist and a little chewy and full of ginger flavor! The filling (which I cooked less that the recipe suggested...I only baked it for 15 minutes before adding the struesel) was creamy yet firm enough to use a fork and not a spoon. The struesel added a nutty crunch and the whipped cream tied all of the flavors and textures together luxuriously. I left out the ginger cookie half rounds that were to adorn each slice...that was too much for me, which is a funny thing to say about such an over-the-top pie. 

It's been a few years since I enjoyed this pie (haven't found a substitute for sweetened condensed milk so far), but you can enjoy it with your family and friends this year and be grateful for each other and for being lucky enough to live where we can indulge ourselves.

If you make this pie, be prepared for compliments, requests for second helpings, and the need for small pieces. It is rich and intensely flavored in the best possible way.

Pumpkin Pie Spectacular
From Southern Living magazine Nov 09

½ (15 oz) package refrigerated piecrusts or home made single crust pie dough
2 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
½ cup powdered sugar
¼ cup butter, melted
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large eggs, beaten
½ cup sour cream
1 tsp ground cinnamon
½ tsp vanilla extract
¼ tsp ground ginger
Pecan Streusel
Topping: 7 thin ginger cookies, halved (optional)
Ginger-Spiced Topping & ground cinnamon

Preheat oven to 350 degrees F. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Stir together crushed gingersnaps, pecans, powdered sugar and melted butter. Press mixture on bottom and ½ inch up sides of piecrust.

Note – if pie pan is not a very deep deep-dish type, you may have some of the gingersnap mixture left over.

Bake in preheated 350 degree oven for 10 minutes. Remove from oven and let cool completely on a wire rack (about 30 minutes).

Stir together pumpkin, sweetened condensed milk, eggs, sour cream, cinnamon, vanilla, and ginger. Pour into prepared, cooled crust. Place pie on an aluminum foil-lined baking sheet.

Bake at 350 degrees F for 30 minutes (but if you are using a shallower pie pan, only bake for 15 minutes). Sprinkle Pecan Streusel around edge of crust. Bake 35 – 40 minutes or until set, shielding edges with aluminum foil during last 25 or so minutes of baking if necessary. If using, insert ginger cookie halves around edge of crust.

Let pie cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.

Pecan Streusel: Stir together ¼ cup all-purpose flour, ¼ cup firmly packed dark brown sugar; 2 tablespoons melted butter and ¾ cup pecans, coarsely chopped.

Ginger-Spice Topping: Stir together 1 cup whipping cream which has been whipped to a soft but firm stage (or use an 8 oz container of whipped topping, thawed), ¼ teaspoon ground cinnamon and ¼ teaspoon ground ginger.

Recipe from Vivian Chateau, Mobile, Alabama Serves 8 - total time to make: 3 hrs, 25 minutes

Pears and Gingerbread

On the face of it, pears and gingerbread is an odd combination. Pears are fresh, light, juicy with a distinctive taste, but a mild one. Gingerbread, on the other hand, is best when it's assertive, bold and full of strong ginger flavor. You would think that the gingerbread would overpower the pear.

But, in this recipe at least, it doesn't. The slices of pear are visually lovely, sitting pale and perfect on top of the dark gingerbread. They are a fine counterpoint and hold their own in the flavor department if the pears are ripe and juicy. I was lucky enough to be given some local pears a few weeks ago. I made the cake when they had ripened to perfection. The gingerbread has a lot of molasses and both fresh and ground ginger. I also goofed and left out the vegetable oil, but Sweetie and I agreed that it really didn't need the additional fat.

Although the recipe was for one cake baked in a large skillet, I made two small cakes in springform pans, plus a slightly larger cake in a 6-inch skillet. That way I was able to give the two small cakes to neighbors, including the neighbor who gave us the pears. A nice full circle! I'm going to give you the recipe for the single cake in the large skillet.

This is a really, really delicious cake, moist, strongly flavored with ginger and molasses and a hint of lemon. I served Sweetie his first piece when it was still warm. I added more pear slices to the plate and a scoop of vanilla soy ice cream. He was delighted!

Pear Gingerbread Cake for a 10.5-inch skillet
by Lodge (the cast iron people)

3 medium-sized firm, ripe pears, cored, peeled and sliced into eighths 
4 tablespoons butter
1/3 cup brown sugar
1/2 cup boiling water
1/2 cup molasses
1/3 cup vegetable oil (optional)
1 teaspoon grated fresh ginger (peel first)
1/2 teaspoon ground ginger
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground loves
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Melt butter in skillet on the stovetop over medium-low heat. When butter has fully melted, turn skillet to coat the sides up to the rim. Sprinkle brown sugar over the surface. Wait 3-4 minutes until sugar has partially melted, then stir with a silicon spatula to combine the butter and partially melted brown sugar. Spread evenly over the pan bottom. Arrange sliced pears on top of the butter/sugar mixture in a nice pattern. Set aside.

In a medium bowl, combine  boiling water and molasses, stirring until well blended. Add oil (if using), ginger, ground ginger, and lemon zest.

In a separate bowl, combing flour, baking soda, cinnamon, cloves and salt. Mix half the dry ingredients into the molasses mixture, then add the remaining dry ingredients and stir until completely combined.

Carefully pour or scoop the batter over the pears, being careful not to dislodge the pattern. If needed, use and offset spatula to smooth the batter over the fruit to the edges of the pan. Bake in preheated 350 degree F oven for 30 minutes, or until a tester in the middle of the cake comes out clean (test at 25 minutes).

Let the cake sit on a cooling rack for 5 minutes, then loosen the cake by running a knife around the edge of the skillet. Place a large plate or serving platter over the pan and, using potholders, carefully invert the skillet so that the cake falls onto the plate. Serve warm or at room temperature.

Fig and Pear Pie for Fall

It has been pretty smoky here this week since the wildfires began in Napa over the weekend and quickly spread east towards Santa Rosa, with the smoke and ash being blown by strong winds all the way to the coast. Our local volunteer fire department sent two crews and engines the day before the fires started because CalFire was prestaging since there was a high likelihood of fire over the weekend due to very dry conditions and high winds blowing from the interior toward the coast. Yesterday they sent another crew and fire engine since the fire grew and is not at all contained. Fortunately for Santa Rosa and everything to the west, the winds changed late yesterday afternoon and are now blowing from the coast towards the east. There was also some fog which should help firefighters. Since we have had one or more wildfires in Sonoma Co. every year since the major Tubbs fire in 2017, all of this has become old hat. We all have go bags at the ready and alternate power sources (at least flashlights) because our power company often cuts power to avoid causing fires when the conditions are ripe for new fires. Last year we had to evacuate to San Francisco, but so far this year we have stayed at home; a blessing.

So what do you do when it's hot outside and the air is filled with smoke? If you are lucky, you can turn on an air conditioner to filter the air. That means that it's cool enough in the house to bake a pie. Baking takes my mind off of the rest of it. Pretty selfish I guess, but Sweetie was quite happy to get a pie out of it.

We have very generous neighbors and friends. Of course we give them tomatoes and quince and iris starts and strawberries, so it's a two-way exchange. Recently we received delicious ripe home-grown figs and also some pears. The pears took a while to ripen (pears ripen off the tree) but there were a few ripe at the same time we received the figs, so I put both into a pie and we enjoyed it Sunday after dinner and again for breakfast on Monday.

This recipe is a variation of one from Southern Living. Theirs had only figs and the crust was in a pie pan. Ours had figs and pears and I made it in a crostata form without a pan. I shaped it on a large piece of parchment and used a bread paddle to slide the parchment onto a baking stone. Because it was flatter than a regular pie and because the baking stone was pre-heated, it cooked fairly quickly. The only this to watch out for is the filling because it is basically a custard and looks for places to run out onto the parchment. Sealing where the pie dough meets when you pleat the dough helps. Pouring the filling a little at a time into the center hold allows it to spread out to the edges and that helps, too.

Fresh Fig and Pear Pie
a variation of Fig Pie from Southern Living

dough for 1 crust pie - I used one roll from Pillsbury Ready Crust
2 tablespoons dry plain bread crumbs
2 eggs, beaten
1/4 cup sugar
1/4 cup flour plus 2 tablespoons
2 tablespoons lemon juice or 1 tablespoon apple cider vinegar
1 teaspoon ground ginger
8 ripe fresh figs, rinsed and dried, stem cut off, sliced into four and then across into eight
1-2 ripe pears, peeled and cored, chopped into 1 1/2-inch pieces (about 1 cup but more is OK)
water

Preheat oven to 425 degrees F. Place one rack about 1/3 of the way up in the oven. If you have one, put a baking stone one the rack to preheat with the oven. If you don't have a baking stone, place a heavy cookie sheet or baking sheet in the oven to preheat.

Roll out the dough into a circle about 12 to 14-inches in diameter. Place on a large sheet of baking parchment. Sprinkle the dry bread crumbs in the center and out about to cover the center eight inches. Set aside.

To make the Filling: In a large bowl combine the eggs, sugar, flour, juice or vinegar, and ginger with a whisk. Whisk until smooth. Set aside.

Put the parchment paper with the crust dough on it on a baking peel or a cookie sheet without a rim. Place the figs in the middle of the dough circle on top of the dry bread crumbs. Place the pears on top of the figs. Gently spread the fruit out to fill the center eight inches of the dough.

Fold the extra dough up over the fruit, sealing as you go with water, so that the dough is pleated all around the fruit. Gently and slowly, pour the filling mixture into the open center, letting the filling spread out. If needed, gently unseal one of the pleats and pour some of the mixture to the side. Seal up and repeat around the pie, sealing the dough together where it meets.

Slide the parchment paper onto the preheated stone or baking sheet, keeping the pie on the parchment.

Bake, turning once about half way through, until the pastry is browned and the filling is bubbly, about 25 minutes. Check at the half way point. If the pastry is browning too quickly, tent with foil.

Remove baked pie using the baking peel or cooking sheet without a rim and slide onto a cooling rack. Cool until room temperature. Serve as is, or dust lightly with confectioners sugar.

Makes one 8-inch pie.

Warm Spices in a Crinkle Cookie

Now that the weather has finally taken a turn towards cooler temperatures, I find myself thinking about using the warm spices of fall and winter - cinnamon, ginger, cloves, nutmeg, cardamom, pepper, allspice - and so I was thrilled to find a recipe in a magazine I took out of the library recently that uses a lot of those. The magazine is the Martha Stewart Living magazine from December 2018 and the cookies are Gingerbread-Espresso Crinkle Cookies. I think that it was the addition of the espresso that caught my attention. I'd never thought of adding it, but it seems right and did, indeed, add a rich deep note to these gingery cookies. The second reason I decided to make them was that Sweetie loves anything with molasses and these cookies have both brown sugar and liquid molasses in them.

These are crinkle cookies, meaning that you roll the dough in balls and roll the balls in sugar, as shown above. When baked the cookies have grown a bit, so the sugar gets sort of cracked and there are lovely fissures of cookies and areas covered with sugar between. For this recipe you roll the dough in both granulated sugar and confectioners' sugar. Just remember that confectioners' sugar is the glitter of the culinary world...it seems to go everywhere while you are working with it! The cookies aren't too sweet, even with all that sugar coating and the texture is crisp on the outside and slightly chewy in the center. I gave some to my neighbor and she enjoyed them in the morning with coffee.

You do need to start theses cookies at least four hours before you plan to bake them, but the dough can also sit in the fridge for three days, or you can freeze it for up to a month, making them a nice thing to have on hand for when a yen for cookies hits. They're not refrigerator cookies exactly, but the time in the fridge lets the flavors meld. You can shape and sugar a tray of cookie in about the time it takes to preheat your oven and then shape the next cookie sheet worth while the first one cooks, or you can bake two sheets at once, but be sure to turn the sheets around and switch the rack they are on about half way through baking.

These are pretty enough for a tea party, but simple enough for everyday eating...ready to bake?

Gingerbread-Espresso Crinkle Cookies
Martha Stewart Living Magazine, Dec 2018
Makes about 30 cookies

1 3/4 cups unbleached all-purpose flour
1 tablespoon instant espresso powder
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 tablespoon finely grated fresh ginger (from a 1-inch piece)
2/3 cup packed dark-brown sugar
1/4 cup unsulfured molasses (not blackstrap)
1 large egg
granulated sugar (about 1/2 cup) and confectioner's sugar (about 1 cup) for rolling

In a bowl, whisk together the flour, espresso powder, ground ginger, cinnamon, cloves, nutmeg, baking powder and salt.

In a mixer bowl beat the butter with the grated ginger and brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add the molasses; beat until combined. Add egg and beat until combined. Scrape bowl and beaters and beat to combine. Reduce speed to low and gradually add the flour mixture, beating only until combined with no dry flour remaining.

Transfer the dough to plastic wrap, pat into a disk, wrap and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in the refrigerator before using).

Line 2 baking sheets with parchment. Preheat oven to 350 degrees F, with racks in upper and lower thirds if baking two sheets at a time.

Place granulated sugar in one shallow bowl and confectioners' sugar in another.

Using a 1-oz scoop or a tablespoon measure, scoop rounded spoons of dough, roll into balls and put into the bowl of granulated sugar. Roll around to coat, then transfer to the bowl of confectioners' sugar. Turn dough balls to fully coat. Balls should be heavily coated; don't shake off excess. If dough becomes sticky as it warms, dust your hands with confectioners' sugar and continue to make balls of dough. Once each dough ball is heavily coated with confectioners' sugar, place it on the prepared sheet, leaving 2 inches between balls.

Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15 - 17 minutes (I found that closer to 12 minutes was sufficient). Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature, between sheets of parchment, up to 5 days.

Spiced Gingerbread Waffles

Strange how different things can be in less than a week. On Saturday evening a week ago I stirred together a batter for the next morning. We were having our neighbors over for breakfast on Sunday and I wanted to try out a recipe that I had cobbled together for a seasonal waffle. Somehow gingerbread always seems like a fall treat to me, with the richness of cinnamon, ginger, nutmeg and cloves and the added heft of dark molasses. A long time ago I took those flavors and made donuts, filled with lemon curd. They were sooo good.

This time I wanted to take my favorite overnight waffle recipe and turn it into a gingerbread waffle recipe. I had made some great gingerbread that included all those signature ingredients, plus stout, so I decided to use them all in the batter. Well, it turns out that putting both the molasses and the stout into the overnight yeast mixture was a mistake. The mixture rose pretty high in the bowl, then subsided, so by the time I was making the batter, the yeast wasn't helping things rise, plus the batter was sort of flabby once cooked. Not my idea of a good waffle for sure. We still had them for Sunday breakfast and they had good flavor, but I was determined to try again and see if I could get a better waffle. I do enjoy a good waffle!

In the meantime, we had strong winds Sunday night, which blew a firestorm our way, wiped out the homes of friends and acquaintances, and sent us smoke and unease through last night. This morning the smoke was far less and we heard that the fires were being contained, although there is still some danger. Last night I knew that strong winds were called for that could have started things up again, but I wanted to be hopeful, not fearful.

So last night I whisked together the flour, yeast, spices, salt and milk, covered the bowl and let it all sit overnight so that we could have Overnight Gingerbread Waffles. In the morning the dough looked fluffy, just as I hoped it would.

To the melted, cooled margarine (cuz I can't do butter) I added the molasses and stirred it together well. I beat the egg a bit to break it up and loosen the white, then added it and the butter mixture to the overnight mixture. No stout was used this time.

These made really great waffles, even better in flavor than the Sunday ones. I think that the stout had intensified the spices, so the waffles did taste spicier, but also somewhat bitter. Maybe one day I'll figure out a way to include just a small amount of stout. In the meantime, these are delightful, seasonal waffles if you like gingerbread. You can decrease the amount of ginger a bit, too, if you want it blander, but I'm quite happy with these spicy waffles!

Spicy Amazing Overnight Gingerbread Waffles
based on a recipe from Mollie Katzen's Sunlight Cafe' Cookbook

2 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 1/2 tablespoons ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon yeast
1 tablespoon brown sugar
½ teaspoon salt
2 cups milk (I used soy milk)
1/4 cup dark molasses
6 tablespoons unsalted butter, melted
1 large egg (I used ¼ cup egg substitute)
Nonstick spray
Butter for the waffle iron
Lemon curd – optional, but nice
OR Applesauce - especially home made - wonderful
OR Pure maple syrup – hard to resist on waffles
whipped cream - hard to resist on anything

Combine the flour, spices, yeast, sugar, and salt in a medium bow. l Stir the milk  into the flour mixture until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature (or put in the fridge if room temp. is over 70 degrees F.)

The next morning, preheat the waffle iron. Melt the 6 tablespoons butter and let cool a bit, then stir in the molasses. Beat the egg in a small bowl (unnecessary if using egg substitute) then beat it into the batter along with the melted butter. The batter may be a bit thin.

Lightly spray the hot waffle iron with non stick spray, top and bottom plates, and then butter a piece of bread and use that to rub some butter on top and bottom plates. Make sure that indicator light/gauge shows iron is still hot enough. If not, let it heat a little more.

Add just enough batter to cover the cooking surface…this varies by waffle iron…about 2/3 cup. Lower the top and cook until dark golden brown…it’s OK to check now and then. It takes about 2-3 minutes. The steam usually almost stops rising when it is done.
Serve hot, right away, with lemon curd, applesauce or maple syrup, whipped cream, or toppings of your choice.

Note; If you have too many waffles for the number of people you are feeding, bake the leftover batter a little less than the ones you are eating, let cool on a baking rack, then freeze and store in the freezer tightly wrapped. Re-heat in the toaster.

Bun

Although we have been grateful for weeks of almost-every-other-day rain, the constant moisture created a hazard that we didn't think about. I guess four years of drought gets one out of the habits needed to weather rainy years well. A few days ago Sweetie was going down the back steps towards the room he uses for making train and ship models and he slipped on the wet, slightly slimy steps. His feet flew out from under him and he landed on the edge of the bottom step and then finished up on the landing. In the process he got some world class bruises, especially on his bum, but, fortunately, nothing more serious as far as injuries. His back has been pretty sore but he has been careful to ice his injuries and to rest, so he is doing much better. I am so thankful that he didn't break anything!

Usually we take turns making dinner, but I've been doing it since the fall, so last night I decided to make something that I enjoy ordering when we eat out. The dish is Vietnamese Bun salad, with shredded lettuce on the bottom of the bowl, cooked rice noodles on top of that, a scattering of matchstick carrots, cucumber chunks, minced cilantro and minced mint, and warm cooked chicken pieces. The dressing was fun to make. It has lime juice, fish sauce, brown sugar, minced garlic, water and ginger. Once the salad is dribbled with the dressing, chopped peanuts are scatter on top and it's ready to serve.

I used instructions and recipes from a number of places and put bits of them together, so I don't have a place to send you to. I read of various ways to prepare the rice noodles and finally ended up doing a blend of two of them. The dressing was based on one found on David Liebowitz's blog, but I added garlic and fresh ginger and used more lime juice and less water, so I guess it's my own dressing.

This is a light, refreshing meal with plenty of crunch from the lettuce and peanuts and cucumber and carrots. David uses fried shallots and red onion and I've seen the salad with bean sprouts, too, so feel free to adjust the salad fixin's, too.

I'm still going to order Bun when I eat at Vietnamese restaurants, but it's nice to know that I can make it at home, too.

Vietnamese Bun Rice Noodle Salad

The dressing

• 4 tablespoons fresh lime juice
• 1 to 2 tablespoons fish sauce
• 2 tablespoons light brown sugar
• 1/4 cup water
• a few drops hot sauce, or Sriracha sauce to taste
• 1 small clove garlic, peeled and minced
• 1/4 teaspoon fresh ginger, peeled and finely minced

The salad 

• 8 oz. dried thin rice noodles
• 1/2 head iceberg lettuce, finely shredded
• 1 large carrot, peeled and cut into bite sized matchstick pieces
• 1/2 a cucumber, peeled, seeded and cut into bite sized chunks
• 1 large chicken thigh, cooked, skin removed, and cut or torn into bite sized pieces
  (you can also use other protein like barbecued pork, barbecued shrimp, or small, cooked spring rolls, or tofu)
• 2 teaspoons chopped fresh mint
• 2 teaspoons chopped fresh cilantro
• 3-4 tablespoons chopped roasted peanuts (I like unsalted)

For the dressing 

In a small jar combine the lime juice, fish sauce (more if you really like fish sauce), brown sugar, water, hot sauce, garlic and ginger. Shake to combine well and set aside.

 

For the salad  

Heat water in a large pot big enough to hold the rice noodles. There should be enough water to cover the noodles. Bring the water to a boil, then remove from heat and add the noodles, breaking the mass if necessary to fit it into the pot. Stir gently. Cover and set aside for 5 minutes. Return pot to stove.

In two or three or four large bowls place the iceburg lettuce. Gather all of the rest of the ingredients and heat the protein part. Turn on the heat under the noodles and bring back to a boil. As soon as the water boils, drain the noodles in a colander, rinse thoroughly with cold water, then spread noodles on a clean kitchen towel to drain.

Place some noodles over the iceberg lettuce. Scatter carrot, cucumber and warm protein (chicken in my case) evenly over the portions of noodles. Scatter the mint and cilantro evenly over the portions.

Drizzle some of the dressing over each salad and top with peanuts. Serve additional dressing at the table for those who want more dressing. Serve at once. Makes 2-4 servings, with some noodles and dressing left over for another time.

Black Rice Salad With Cherries And Snow Peas

At first there is something a bit forbidding about a bowl of black rice salad. It is so dark and mysterious looking and if you are not familiar with black rice it doesn't even look that tasty. Add to that the legend that it used to be forbidden rice...available in China only to the elite. It's a wonder anyone eats it.

If you do, you will know that this is a first rate dish. The rice is nutty tasting and it goes so well with the bright citrus notes of the lime and orange, with the sweet cherries, the delicate snow peas and the crunch of sliced almonds. It's an unusual combination, but delicious.  I added grilled chicken, cut into bite sized pieces, to the salad to make it even more of a main dish. Sweetie at two portions and not just to get more chicken.

Surprise your family with this dish or take it to a pot luck or picnic. If you leave out the chicken it can sit at room temperature for quite a while. Black rice can be found at Costco according to a friend, or I/m pretty sure you can buy it at Trader Joe's. I've had my bag of rice a few years and I got it there, so it's likely they still have it. You can absolutely buy it on Amazon. This recipe makes enough for a crowd, but it keeps well, too, so it can make a couple of meals if your numbers are smaller.

So whats with the photo at the top? Well, I forgot to take any photos of the rice dish, so you get to see my photo from last week's trip to the redwoods. The photo below is from my 2012 post of a similar rice dish. Pretend that you see cucumber moons, snow peas and sliced almonds instead of celery, OK?

Black Forbidden Rice with Cherries
based on a recipe of Giada De Laurentiis'

Serves 6 - 8

Rice:
3 1/2 cups water
2 cups black forbidden rice 
1/4 teaspoon ground ginger
1/8 teaspoon dried orange zest or fresh orange zest
a few drops orange oil (skip if you use fresh orange zest)
2 teaspoons kosher salt
1 tablespoon olive oil
2 tablespoons finely chopped Italian parsley
1 green onion, sliced, white part only

1 small cucumber, peeled if peel is tough, cut into thin half moons
6 oz fresh cherries, pitted and halved
2-3 oz. fresh snow peas, ends trimmed and cut into 1-inch pieces
2 chicken breasts, grilled and cut into bite sized pieces (optional)
1/3 cup sliced almonds

Dressing:

1/4 cup Champagne vinegar 

1/4 cup olive oil 

3 tablespoons honey

2 tablespoons fresh lime juice

1 tablespoon soy sauce 

1 teaspoon grated lime zest

Directions
For the rice: In a medium saucepan, bring the water, rice, ground ginger, orange zest (and orange oil if using) and salt to a boil over medium heat. Reduce the heat to a simmer , cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl. Let cool to barely warm.

Add Italian parsley, green onion, cucumber, cherries, snow peas and chicken breast pieces (if using)  to the serving bowl with the cooked rice. Stir to combine.

For the dressing : In a medium bowl, whisk together the champagne vinegar, oil, honey, lime juice, soy sauce and lime zest until smooth.

Pour the dressing over the rice and cherry mixture and toss gently to combine.  When ready to serve, stir in the sliced almonds. Serve warm or at room temperature. 

Soup's On!

With the coming of cooler weather, leaves are turning bright and muted shades of red, gold, bronze and orange. The summer crops are finishing up in the garden, with just a few cherry tomatoes still on the vines. I've harvested the butternut squash and have put them in storage, ready for winter cooking and baking, their sunflower color serving as a reminder that summer will come again.

Time, also, to make soup. A few days ago I made a quick soup with canned beef broth, celery, carrots, onions, corn, zucchini and some frozen meatballs and cheese-filled tortellini, plus herbs and spices. Four days ago I started some butternut squash soup based on a recipe from the Press Democrat October 9th newspaper. The recipe follows much of the one from Kay Baumhefner of Come Home to Cooking. I used half the amounts since it would take a week for us to finish 8 servings worth of this hearty soup. I used dried thyme instead of fresh, no bay leaf, Scotch whiskey instead of Grand Marnier and left out the spinach. For the onions I used some that I had cooked in the crockpot so there was no butter used, either, only a bit of olive oil. I'm going to post that crockpot caramelized onion recipe next because it is a keeper if you like your onions slow cooked, mellow, and brown.

This is a think ahead recipe; it takes two days before it's ready to eat. For this recipe you'll need either an immersion blender (preferred) or a food processor or blender, because part of the joy of this soup is the thick texture and creaminess. You make it over a couple of days, as I did. I roasted the squash and garnet yam first, then peeled and cut them into chunks (I cut the squash in half before roasting and used that opportunity to remove the seeds and stringy bits). They were stored overnight. The next morning I started the crockpot onions. That afternoon I used some of those onions, added them in a pot to the squash and yam pieces, added the herb and spices and stirred it all up with a cup of chicken broth. This sat in the fridge for a couple of hours until I had time to finish off the soup and fix the rest of the meal. I like to think that the passage of time helped meld the flavors, too.

The finished soup was fairly smooth, creamy, thick, beautifully flavored, hot and filling. I garnished each bowl with a dribble of heavy cream and a sprinkle of freshly chopped Italian parsley. Served up with a salad and grilled cheese sandwiches, it was a wonderful meal for a chilly evening in fall.

Butternut and Yam Soup with Crockpot OnionsBased on a recipe by Kay Baumhefner of Come Home to Cooking
Serves 4

2 1/2 pounds butternut squash
1 large garnet yam
1 tablespoon oil (I used only oil, no butter)
1 tablespoon butter
2 cups thinly sliced onions (1 large)
1 bay leaf (I didn't use this)
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
pepper to taste
1 tablespoon Grand Marnier (I used Scotch whiskey)
3-4 cups hot chicken stock, homemade if possible
1 can evaporated milk
drizzle heavy cream
garnish: finely chopped Italian parsley

Cut squash in half and remove seeds and stringy bits. Place cut side down on lightly oiled foil or parchment lined baking sheet with rim. Wash and pierce yam in a few places and place on baking sheet.

Bake in preheated 400 degree F. oven until tender (time will vary with size of squash). Remove from oven, let cool, peel both squash and yam, then cut each into small pieces. Set aside until onions are cooked.

Meanwhile, peel the onions, slice in half, then slice thinly. Spray the insides of a crockpot crock and add the onions. Drizzle with the oil (OK to use 2 tablespoons), cover tightly and cook on high for 6-8 hours. Onions will be light gold.

In a large, heavy bottomed pot, place the squash and yam pieces, the onions, one cup of stock, the dried thyme, ground ginger, and ground nutmeg. Stir, cover and let sit in fridge overnight. You can also cook the onions the following day and add them then, instead, but be sure to allow a few hours for the soup, including onions, to sit.

The next day, about 1/2 hour before serving time, add the salt, pepper and Scotch, then add 1 cup more of stock and the can of evaporated milk. Use an immersion blender to blend to a smooth consistency. If you don't have an immersion blender, process small batches in a food processor or regular blender.

When mixture is smooth, add additional stock until mixture is a little thinner than desired thickness. Set over low heat with a pot lid askew and heat gently, stirring often, until soup is heated through and thickens a little, about 15 - 30 minutes. Taste and adjust seasonings.

Ladle soup into soup bowls, drizzle with about a teaspoon heavy cream, swirl with a spoon, then sprinkle with parsley. Serve at once.

Pumpkin Season Treats

Have you ever been to a kitchen cabinet party? I've never even heard of such a thing, but Sweetie suggested the concept to our neighbors who are putting together their new kitchen and they ran with the idea. On Saturday there were eleven or twelve people spread out in the to-be-kitchen area putting together various Ikea cabinets. Our hostess brought out the parts and we did the assembly. Sweetie and I started with one of the more difficult ones (of course), but eventually we had it together and, in the process, learned how to put together the drawers and to adjust drawers and doors, so we were able to help others.

You can't have a party without food. Our host cooked up sausages and hot dogs on the grill and there were lots of condiments and go-withs. I had brought some pumpkin pie bars since they could be eaten as finger food. They were a hit and when I told G that I was leaving any leftovers with them, he assured me that I would have disappointed everyone if I took them home. Fortunately, these bars are baked in a 9" x 13" pan, so there were a few at home in the fridge.

These great little bars are from Very Best Baking blog and they have a thin cookie crust and a filling that is basically a pumpkin pie custard filling. The topping is a combination of chopped pecans and brown sugar. I think if I did these again I would just sprinkle on the nuts...didn't really need that extra sugar.

I cut these into fairly small bars for the party, but there were a few more that didn't fit on the serving plate for the party, so Sweetie was happy to have them for a snack the next day...and they were cut in slightly larger bars. Either way works and these are a great seasonal treat.

Pumpkin Pie Bars
from Very Best Baking
12 servings

1 cup all-purpose flour

1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz) pumpkin (I had a little extra pumpkin since I was using up leftovers from a larger can, so if you have more, add it. I added an extra 5 oz.)
1 can (12 fl. oz.) evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice OR 1 1/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon nutmeg
1/2 cup pecans, chopped
1/4 cup packed brown sugar

PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.

Pumpkin Zing

The yellow and brown leaves were swirling around this week in the brisk breezes. Autumn is such a great time of year. Pumpkins are showing up at the market and in front of the hardware store, ready to add their cheery color and wicked smiles once they become jack o'lanterns. Although this is the season of the year when things are ending in nature, it is often a time of new beginnings for me.

A couple of days ago a new stove and new dishwasher were installed. Any renovation of the kitchen that involves new cabinets or flooring or lighting or counter tops or new doorways or fewer wall will have to wait a while. The entry project has taken far longer than expected and Sweetie and I need a break from the stresses of construction. A new stove and dishwasher, however, are fine because they were installed in the very same places that the appliances they replaced lived. They are both stainless steel and quite beautiful in a way.

I decided that the best way to try out the new oven was to make a quick bread. Very little time is wasted if the loaf doesn't turn out well. We had some super ripe bananas, so banana bread went in first. Then I gave in to the rush of fall feelings and made pumpkin bread. Both were done in a much shorter time than in the recipe, probably because this oven has a convection feature. Unfortunately both were a little burnt on the bottom, too. I think I'll need to bake things on a rack that is higher in the oven.

Have you ever wanted to combine the flavors of pumpkin bread with the zing of a triple ginger molasses cookie? That's what I did and it is an exciting bread. The texture is moist from the pumpkin and the color is a nice deep orange, but the best part is the flavor. Pumpkin is the first note, but it is followed by spices of cinnamon and cloves and a burst of ginger. I sprinkled some sanding sugar on top as a reference to the sugar that the cookies are rolled in and it give a bit of a crunch which is really nice.

The banana bread was my usual one, so no recipe today, but I do want to give you the pumpkin bread recipe. It's a keeper.

Super Ginger Pumpkin Bread
a very gingery, molasses-y, nutty, pumpkin-y sweet bread

 2 cups all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1½ teaspoon ground ginger
¼ teaspoon ground cloves
2 tablespoons chopped crystallized ginger
1 teaspoon finely grated peeled fresh ginger
1 cup canned solid pack pumpkin (not pumpkin pie filling)
1 cup brown sugar, packed
¼ cup milk

¼ light (mild) molasses
2 eggs
1 cup chopped walnuts
Sanding sugar topping

Preheat oven to 350 degrees F. Grease a 9x5x3 loaf pan.

Combine dry ingredients in a large bowl (both flours, soda and powder, spices).

Put the crystallized ginger, fresh ginger, pumpkin, brown sugar, milk, molasses and eggs in a mixing bowl and mix until well blended.

Add the dry ingredients and begin to combine. Add the nuts and mix just until all are well blended.

Pour into the prepared pan and smooth the top. Top with sanding sugar, sprinkled on thickly. Bake in preheated oven 45 to 55 minutes or until toothpick inserted in center comes out clean.

Cool in pan five minutes, then turn out of pan and cool on a cooling rack.

Roasted Sesame Green Beans - More March Green

I've never been a big fan of fresh green beans, unless they are super slim and small. I think that the larger, older beans must develop some taste that the young ones don't have. Even blanching the bigger ones doesn't seem to stop them from tasting really, really beany. It might have been the reason why fresh green beans were always cooked almost to a mush when I was growing up, plus that pot of what my sisters and brothers and I called 'dead beans' usually had a liberal amount of bacon grease added. Almost anything with bacon flavor is easier to work up an appetite for than something without when it comes to vegetables.

As an adult I have tried different things with fresh beans since I actually like my beans to be green and have some body when I eat them. A few days ago a free copy of Cooks Illustrated magazine appeared in my mailbox. If you are not familiar with it, it is a most unusual magazine. There are no ads, many black and white photos, and the recipes have been tested and fiddled with until they are just what the author wants. There are guides for buying ingredients, step-by-step illustrations for technique, tips, buying information and more. The write-up of the recipes often explain in detail why they found that a certain ingredient needed to be added to or subtracted from the recipe, what was the result of baking something a one temperature instead of another and similar finding that can help create the perfect finished product.

On page 20 there is an article about roasting fresh green beans. There is a basic recipe and then variations. One of the variations really appealed to me; roasted sesame green beans. The basic beans are roasted for 10 minutes, then the pan is removed from the oven, a mixture of fresh garlic, ginger, some honey, toasted sesame oil and some hot pepper flakes is added and the beans are tossed with tongs and then roasted another 10 minutes, then sprinkled with toasted sesame seeds.

These are great beans! I did have to sub cayenne pepper for the pepper flakes since my spice rack seemed to be free of pepper flakes, but otherwise I followed the recipe...until the end. I forgot to toss the beans in the sesame seeds, so I sprinkled them on top of the plated beans. Worked just fine! The beans were still green, softer than I like but still toothsome, and the topping and sesame seeds added just the right flavor and crunch. I'm going to make these again soon. I love the way the beans caramelized and the flavor that was added by that and by the garlic and ginger. Now even supermarket green beans are delicious.

Roasted Sesame Green Beans
Serves 4

1 lb fresh green beans, stem ends snapped off
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon minced fresh ginger
2 teaspoons honey
1/2 teaspoon hot red pepper flakes
4 teaspoons sesame seeds, lightly toasted

Adjust oven rack to middle position; heat oven to 450 degrees F. Line rimmed baking sheet with aluminum foil. Put beans into a produce bag or other food safe plastic bag. Drizzle with the oil. Close bag and shake. Add salt and pepper. Shake again. Spread oiled and seasoned beans on baking sheet in an even layer. Roast 10 minutes.

While beans are roasting, combine garlic, ginger, honey, toasted sesame seed oil and pepper flakes in a small bowl. When beans have finished their 10 minutes of roasting, remove pan from oven. Using tongs, coate beans evenly with the garlic/ginger mixture; redistribute on pan in an even layer. Return to oven and continure roasting until dark golden brown in spots and starting to shrivel, 9 - 12 minutes longer. Transfer to serving dish, sprinkle with the toasted sesame seeds and additional salt/pepper if needed. Serve at once.

Soup for the New Year

Happy New Year dear reader! I hope that your holidays were wonderful. With all of the rich foods I ate for the last month I'm ready for soup. It's usually fairly healthy, and perfect when the weather is chilly...which it is now here. Soup is one of my favorite foods...along with chocolate. I rarely write down recipes for the soups I make because my favorite ones are mixtures of onions, often garlic, sometimes carrots and celery, usually various veggies and broth, plus appropriate herbs and some pepper. I use what is in the pantry, in the fridge, in the garden and adjust the amounts both to what is on hand and what I feel like highlighting that day. Often the soup is a wonderful way to use up leftovers so I don't find little containers with exotic decomposed bits of this and that when I clean the fridge.

 Day before yesterday I finally found the time to make soup with my last garden grown butternut squash. The peeled chunks of squash were the most gorgeous golden color, even after being roasted in a very hot oven until soft. The pot also contained my usual chopped onions and some garlic, chunks of peeled garnet yam, chunks of a half a Granny Smith apple, peels left on, and chicken broth. After everything was nice and soft from simmering, I added cayenne pepper to contrast with the sweetness of the squash, apple and yams. I also added some ground ginger and some thyme, rosemary and mint for herbs plus lots of freshly ground black pepper.

I used an immersion blender to smooth it out a bit, but there was still plenty of texture. I also added a half cup of buttermilk and a half cup regular milk, plus some more broth until I had just the right consistency.

A few days before I had made a meatloaf with some ground pork, similar herbs to those used in the soup, onion, garlic, cooked bulgher wheat, feta cheese and Parmesan cheese. Once it was baked we had it for dinner with a nice salad, but there was still some left.

At dinnertime yesterday I had one of those 'light bulb' moments when I realized that the flavors of the meatloaf would go really well with those of the soup. I also decided that the soup needed some greens. Just before I was ready to serve, I reheated the meatloaf and cut it into bite sized chunks. In two soup bowls I placed handfuls of washed baby spinach, then microwaved the bowls on high for 2 minutes to wilt the greens. The soup was ladled on top and the chunks of meatloaf topped it all. The photo only shows the soup, with no spinach or meatloaf chunks...seems I forgot to take a photo at dinnertime and was able to do a quick snapshot yesterday at lunchtime when Sweetie was just about ready to polish off the last of the soup in this unadorned state.

The dinnertime soup looked lovely with that golden colored soup and some green from the spinach when I stirred it up. It also smelled wonderful! Best of all the flavors all came together. Sweetie is convinced that this is the best soup I've ever made. I'll let him think that until the next time that inspiration strikes!

Butternut Squash Soup with Spinach

1 tablespoon vegetable oil
1 average-sized Butternut Squash
1 tablespoon vegetable oil
1 medium yellow onion
1 clove garlic, minced
1 medium to large sweet potato or yam
½ large Granny Smith Apple
2 ½ - 3 cups low-sodium chicken stock
½ cup milk
½ cup fat-free buttermilk
½ teaspoon dried ginger powder
½ teaspoon dried thyme
¼ teaspoon dried mint
¼ teaspoon dried rosemary, crushed
¼ teaspoon cayenne pepper
fresh ground pepper to taste (I used a LOT - gave it a nice kick)
a large handfuls washed baby spinach for each serving
meatloaf chunks (optional)

1. Peel and seed the squash. Cut into 1/2 inch chunks. In a large food safe bag (I use recycled plastic bags from the produce section of the grocery store), combine the squash chunks, 1 tablespoon olive or vegetable oil, salt and pepper. Spread the squash chunks on a parchment lined baking sheet and roast in a preheated 400 degree F oven for 20 minutes. Remove from oven and set aside.

2. Peel onion and chop. Set aside. Peel potato and apples and cut into ¼ inch chunks.

3. Over medium heat in a large saucepan/stock pot, heat 1 tablespoon oil and stir onion and garlic until tender.

4. Add stock, yam chunks, apple chunks, and seasonings. Give it a good stir, reduce heat to medium-low and let simmer for about 20 minutes until the yam and apple chunks are fork tender. Add the reserved roasted squash chunks and stir. Heat another 2-3 minutes to heat the squash. Remove from heat.

5. In a blender or food processor scoop about ½ of the mixture into blender. On low speed, blend until nicely pureed. While doing this, add about ¼ cup of milk and ¼ cup of buttermilk until creamy. Transfer this to a bowl or a 2nd pot. Alternately, use an immersion blender to puree the whole pot of soup in the pot, being sure to add the milk and buttermilk (a total of ½ cup each milk and buttermilk) .

6. Repeat step 5, adding another ¼ cup of milk and ¼ cup buttermilk and transfer to bowl or pot; continue until all soup has been creamed.

7. Put soup back on very low heat, stirring to blend, and adding lots of black pepper...yum! Simmer for 15 minutes and taste soup. Adjust seasonings and, if needed, more broth, to get the consistency you like. Simmer another 2 minutes at very low heat.

8. To serve, place a handful of washed baby spinach leaves in the bottom of each microwavable bowl for the number you are serving. Microwave on high for 2 minutes. Top each portion of wilted spinach with a serving of the soup. Garnish as desired. For a hearty soup, top with chunks of warm meatloaf as I did.

Forbidden

There is a sense of mystery about something forbidden...and a challenge, too. I felt that way upon discovering black forbidden rice, a gorgeous black rice with a nutty flavor similar to wild rice. The mystery is how to use this lovely grain to best advantage...and that was the challenge, too.

A salad or room temperature dish seemed like a good idea so I trolled the Internet and found something close to what I wanted with a Black Forbidden Rice with Sugar Snap Peas and Nectarine dish by Giada De Laurentiis. It can be served warm or at room temperature, it has a slightly Asian feeling with fresh ginger and soy sauce and the combination of fruits and vegetables is interesting, too. As usual I had some ideas on how to change the recipe to make it my own.

My version keeps the ginger and the soy sauce, but I add a strong orange note with both orange zest and juice in the dressing. I find that citrus adds a sparkle to both rice and bean dishes. I was out of nectarines, but had just purchased fresh red cherries so I used them.

Cherries and oranges are also a great combination. For a bit of crunch I added celery and some green onions for their fresh green taste.

I had thought that such a good dose of fresh ginger would leave a strong ginger taste in the rice but during the cooking process the ginger is muted and the flavor of the rice shines with just a hint of ginger in the background. I didn't use any hot sauce or other additional heat but after tasting this rice dish I think that you could add a little fresh minced ginger to the dressing or a dash of cayenne if you like your food a bit spicier than I do and it would be a great addition.

By the time I served this dish, the rice was lukewarm. The warm cherry mixture was perfect with the slightly cooler rice and the dressing added just the right mixture of salty and sweet. Sweetie took two helping, so I suspect that this will be a hit with your family, too. If you wish to dress this beautiful rice dish up, you could sprinkle some toasted sliced almonds over it when you are ready to serve it.
Black Forbidden Rice with Cherries

based on a recipe of Giada De Laurentiis'

Serves 4-6

Rice:
3 1/2 cups water
2 cups black forbidden rice
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons kosher salt
1 tablespoon olive or grapeseed oil
2 stalks celery, sliced
1 green onion, sliced, white part only
6 oz fresh cherries, pitted and halved

Dressing:
1/4 cup unseasoned rice vinegar
1/4 cup grapeseed oil
3 tablespoons honey
2 tablespoons fresh orange juice
1 tablespoon soy sauce
1 teaspoon grated orange zest

Directions:
For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.

Heat the oil in a large skillet. Add the celery and green onion and sauté for 3-5 minutes, or until onion is translucent. Add the cherry halves and sauté for 2 minutes. Transfer the mixture to the serving bowl with the cooked rice.

For the dressing: In a medium bowl, whisk together the rice vinegar, oil, honey, orange juice, soy sauce and orange zest until smooth.

Pour the dressing over the rice and cherry mixture and toss gently to combine. Serve warm or at room temperature.

Fall is Coming and So It's Pumpkin Time

Fall is my absolute favorite season. There is something about the cooler air, the leaves turning crimson and orange, gold and brown. I love the flavors of the fall from butternut squash and pumpkin to tart apples and cranberries. Many of the spices that have sat on the shelf through the summer, including cinnamon, cloves, ginger and nutmeg, are the perfect additions to fall cakes and cookies, muffins and pies.

I'm starting with pumpkin! Last Christmas my daughter brought home a recipe from Southern Living for an outrageously good pumpkin pie. It had a layer of gingersnap crumble on top of the regular pie crust, rich pumpkin filling and a streusel topping...plus whipped cream for garnish! Last winter one of our favorite restaurants served a pumpkin dessert that was delicious...a bit lighter than regular pumpkin pie, with a streusel topping and, of course, whipped cream. I looked for a recipe that would give similar results but came up empty.

Recently I borrowed a book from the library called Block Parties and Poker Nights by Peggy Allen. It had lots of dishes to bring to potlucks and poker nights, including one that sounded a lot like that restaurant pumpkin dessert. Never being one to leave well enough alone, I decided to combine aspects of the Christmas pie and the potluck pumpkin dessert by putting a gingersnap crust under the pumpkin dessert layer. I'm here to tell you that this is one spectacular and awesome and excellent dessert! Just ignore your diet when you take your serving. After having a generous portion and giving one to Sweetie I decided that we really couldn't let this dessert remain in the house.

It doesn't look like anything special in the pan or even when you put a portion in the bowl. The whipped cream makes it look more special, but it is still a timid looking sweet. Then you taste it!It is rich, spicy, light but creamy and probably addictive. The gingersnaps at the bottom gives it zing and goes perfectly with the spicy pumpkin filling. I think the walnuts on top are crucial because they add needed crunch. You can leave them out, but I wouldn't.

The remaining dessert was taken to the lovely folks at the local library...after all without the library I would never have found the recipe! Besides, they are always a pleasure to speak with, always helpful, knowledgeable and hard working, too. Now they want my recipe...and who can blame them?

So for Jennifer and the other lucky librarians who had a taste of this dessert, and for anyone who wants a wicked good pumpkin dessert that will feed quite a few people, here it is!

Pumpkin Dessert with Gingersnap Crust– Better Than Pumpkin Pie
Inspired by Block Parties and Poker Nights by Peggy Allen

40 gingersnap cookies, finely crushed (about 2 cups)
½ cup finely ground nuts (I used walnuts, but pecans work well, too)
½ cup butter, melted
2 ½ cups (28 oz can) pumpkin puree
2 cups milk
6 large eggs
1 ½ cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1.2 teaspoon ground cloves
1 teaspoon ground ginger
1 (18-oz) package yellow cake mix
¼ pound (1 stick) butter
½ cup chopped nuts, optional

Preheat oven to 350 degrees F.

In a medium bowl mix the gingersnap crumbs, ground nuts and melted butter. Pat into the bottom of a 9 x 13 inch baking pan. Bake for 10 minutes. Remove from oven and set aside.

In a mixer bowl, combine the pumpkin, milk, eggs, sugar, salt, and spices. Beat at medium speed until blended. Pour the mixture over the gingersnap crust in the 9 x 13 inch baking pan.

In a separate bowl, pour the dry cake mix. Cut the butter into the cake mix until it is crumbly (or use a food processor).

Sprinkle the crumb mixture over the pumpkin mixture. Top the crumbs with the chopped nuts, if using.

Bake until the crumbs are golden, about 50 minutes to 1 hour .

Serve this dessert warm or cool. Can be garnished with whipped cream or ice cream.

Serves 18