Ingredients

• 1 pie crust (store-bought or homemade)
• 1 15-ounce can pure pumpkin
• 1/2 cup (packed) golden brown sugar
• 1/3 cup honey
• 3 large eggs
• 1 1/4 cups whipping cream
• 1 tablespoon finely grated peeled fresh ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Honey-sweetened whipped cream

Preparation

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.

Bon Appetit, November 2003

Ingredients

• 1 Cup butter
• 3 Cups sugar
• 6 eggs
• 2 Cups peeled, chopped peaches (4 medium)
• 2 TB. vanilla sugar
• 3 Cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon

Preparation

Preheat oven to 350°, have all ingredients at room temperature. Grease and flour tube pan. Peel and chop peaches, mix with VANILLA SUGAR in a small bowl, set aside. Sift together flour, baking soda, salt, and CINNAMON, set aside. In a large bowl, cream butter and sugar until well blended, light and fluffy. Add eggs 2 at a time, blending well after each addition. This is the most important part, as the cake will rise much higher if the sugar and butter are well beaten and the eggs are gradually added and well beaten. Starting and ending with dry ingredients, gently blend in flour mixture and peaches, one third at a time. Use a large spoon or blend on lowest speed to just combine these ingredients. Pour into the pan. Make sure not to get batter on the upper part of the tube, which will prevent the cake from sliding out of the pan. Place on middle rack in oven, bake about 70-75 minutes, until cake is browned and springy to the touch, or a thin skewer inserted in the middle comes out clean. Remove from oven, let cool 5-10 minutes, run a butter knife between the cake and the outside wall of the pan, turn pan over onto a rack and let the cake slide out. Turn the cake over at this point if you so desire, and let cool completely. Place the cake on a serving plate. The cake is easiest to cut when cool. That is also the time to sprinkle with powdered sugar if you’d like-though serving the slices warm with a thin pat of butter is quite tasty too.

Penzey’s Spices

Ingredients

• 1/2 C shortening (no substitutes)
• 1 egg
• 1/2 C sugar
• 1/4 C molasses
• 1 3/4 C unsifted flour
• 1 1/2 tsp Cinnamon
• 3/4 tsp Powdered Ginger
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 C seedless raisins
• 1/2 C chopped walnuts
• 1 egg white (optional)
• 2 T Vanilla Sugar or sugar (optional)

Preparation

1. Preheat oven to 375°F.

2. In a medium bowl, cream together the shortening, egg and the sugar. Gradually add the molasses and continue beating until fluffy.

3. In a separate bowl, combine the flour, Cinnamon, Ginger, baking soda and salt. Add the dry ingredients to the creamed mixture, beating just until blended. Fold in the raisins and walnuts.

4. Divide the dough into two equal portions. Place on a cookie sheet and form each half into a 12x2" rectangle, leaving 3" between the halves.

5. Bake 13-15 minutes. The dough should be slightly soft in the center.

6. In a small bowl, lightly beat the remaining egg. Remove the dough from the oven; brush each half with egg white and sprinkle with Vanilla Sugar if desired (if you are concerned about using raw egg, use pasteurized eggs or simply omit). While still warm, cut diagonally. Cool on a wire rack.

Penzey’s Spices

Ingredients

• 1 1/2 c. graham cracker crumbs
• 1/2 c. (1 stick) melted butter
• 1 14-oz can. sweetened condensed milk
• 1–2 c. (6–12 oz.) semi-sweet chocolate chips
• 1 1/3 c. flaked coconut
• 1 c. chopped nuts

Preparation

Preheat oven to 350 (or to 325 for a glass baking dish). In a small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool and cut into bars.

Eagle Brand Sweetened Condensed Milk

Ingredients

Cake:

• 1/2 Cup shortening
• 1/2 tsp. salt
• 1 1/2 Cups brown sugar, packed
• 1 egg
• 2 tsp. vanilla extract
• 1 tsp. baking soda
• 1 Cup buttermilk
• 2 Cups flour, sifted
• 1 1/2 Cups pears, peeled and diced into 1/4-1/2 inch cubes

Topping:

• 1/4 Cup cinnamon sugar
• 2 TB. crystallized ginger, finely chopped

Preparation

Preheat oven to 350°. Grease a 9x13 glass pan and set aside. Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and vanilla; mix well. Alternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan. Mix together the cinnamon sugar and chopped crystallized ginger. Sprinkle evenly over the top of the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Penzey’s Spices

Ingredients

• 1/2 Cup butter, soft (1 stick)
• 1 Cup brown sugar
• 2 eggs
• 2/3 Cup canned pumpkin
• 1 tsp. vanilla extract
• 1 Cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg

Brown Butter Icing:

• 1/2 Cup butter (1 stick)
• 3 Cups powdered sugar
• 1 tsp. vanilla extract
• 2 TB milk

Preparation

Preheat oven to 350°. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes. Let cool and top with Brown Butter Icing.

Brown Butter Icing

In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, VANILLA, and milk. Whisk until smooth and well blended.

Penzey’s Spices

Ingredients

• 1 9 inch unbaked pie shell
• 1 15 oz. Can solid pack pumpkin
• 1/3 Cup brown sugar
• 1/3 Cup granulated sugar
• 3/4 tsp. cinnamon
• 3/4 tsp. powdered ginger
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 2 eggs, well beaten
• 1/2 Cup milk

Topping:

• 1/4 Cup butter
• 1/2 Cup brown sugar
• 3/4 Cup coarsely chopped pecans

Preparation

Preheat oven to 350°. In a mixing bowl combine the pumpkin, brown sugar, granulated sugar, CINNAMON, GINGER, salt, VANILLA, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake at 350° for 40 minutes. Meanwhile mix the topping ingredients until crumbly. Sprinkle the topping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a few hours for easiest slicing.

Penzey’s Spices

Strawberry sauce

• 2 cups strawberries
• 1 tablespoon sugar, or to taste

1. In a food processor or food mill, purée the berries until smooth. Add the sugar, a teaspoon at a time, making sure the sauce is not too sweet.

2. Strain the sauce through a fine mesh strainer to remove the seeds. Cover and chill. This makes 1 1/2 cups sauce.

Rhubarb crisp and assembly

• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• Finely shredded zest of 1 large orange
• 1 1/2 pounds (10 to 12 inch-wide stalks) rhubarb, trimmed
• 1 cup flour
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon finely ground white pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Good pinch of ground cloves
• 1/2 cup (1 stick) butter
• 3 tablespoons orange juice
• 3 cups vanilla ice cream

1. Heat the oven to 375 degrees. Combine the sugar, cornstarch and orange zest in a large mixing bowl. Cut the rhubarb into 1-inch pieces (you should have about 5 1/2 cups), add to the bowl and mix with your hands until the rhubarb is evenly covered.

2. In a food processor or mixing bowl, blend the flour, brown sugar, pepper, nutmeg, ginger and cloves. Cut the butter into thin chips, then pulse or work the mixture lightly with your fingertips until it is the texture of raw oats.

3. Arrange the rhubarb mixture evenly in a 9 1/2 -inch glass pie plate, making sure all the sugar doesn’t fall to the bottom (if it does, spoon it over the rhubarb again). Sprinkle with the orange juice, then spoon the flour and spice mixture evenly over the dish.

4. Bake until bubbly and golden brown, 50 to 55 minutes, rotating the pan halfway through for even cooking. Serve warm, topped with a small scoop of ice cream and a splash of the bright red sauce.

Chicago Tribune

Ingredients

• 3/4 pound rhubarb (5 or 6 thin stalks), trimmed
• 3/4 cup sugar
• 10 ounces fresh strawberries (about 1 1/2 cups)
• 1/2 teaspoon freshly squeezed lemon juice

Preparation

1. Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.

2. Slice the strawberries and purée them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.

3. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.

Chicago Tribune

Ingredients

• 5 eggs
• 1 lb powdered sugar
• 1/2 tsp anise oil
• 1/2 tsp lemon extract
• 1 lb flour (plus more for rolling)
• 2 tsp baking powder

Preparation

Beat 5 eggs until smooth. Add 1 lb. of sugar, and beat in mixer approximately 25 minutes (until you can’t feel the sugar). Add 1/2 tsp. anise oil and 1/2 tsp. lemon extract.

Fold in 1 lb. flour (4 c. sifted) with 2 tsp. baking powder. Roll out 1/2" thick and press with a springerlie board or roller. Let stand overnight. Bake for 15 minutes at 350 degrees. Makes 1 lb, about 6 dozen.