Spicy Roasted Mixed Nuts

Yields 4 cups

2 Tbsp butter
1 Tbsp vegetable oil
1 Tsbp VE Madras Curry
2 tsp coarsely ground VE Chili Garlic Sea Salt
1 tsp VE Cinnamon
1/8 tsp VE Harissa
1 cup each of pecan and walnut halves, whole almonds and cashews

1. Preheat oven to 325 degrees F.
2. In small frying pan at first 6 ingredients. When butter is melted pour over nuts. Stir well to coat.
3. Pour into a baking sheet with sides or a small roaster.
4. Bake for 30 minutes. Stir every 10 minutes during cooking time.
5. Allow to cool completely before storing in an airtight container. Keeps well about a week.

Pumpkin Custard

A great alternative to Pumpkin Pie as each serving only has Calories 80!

1 cup 2% Evaporated Milk
1 Egg
1 cup Pumpkin Puree
1/2 tsp VE Pumpkin Pie Spice
2 Tbsp Granulated Sugar

1. Preheat oven to 325 F.
2. Mix all ingredients together until mix well mixed. Pour into 6 small custard cups.
3. Place in oven and bake for 30 minutes, or until knife inserted in center comes out clean.
4. Serve warm or cold. Garnish with whipped topping, sprinkled with a light dusting of VE Pumpkin Pie Spice or VE Cinnamon.

Pumpkin Cheesecake in a Gingersnap Crust

Yields: 8 servings

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1/2 tablespoon VE Pure Vanilla Extract
3/4 teaspoon VE Cinnamon
1/2 teaspoon VE Ground Allspice
4 eggs

DIRECTIONS:
1. Preheat oven to 325 F
2. Lightly grease and flour a 9 inch spring form pan.
3. Mix together gingersnap crumbs, hazelnuts, brown sugar and melted butter. Press mixture onto bottom and up two inches on sides of pan.
4. Combine cream cheese and brown sugar with mixer until light and fluffy. Stir in the pumpkin then add cream, maple syrup, cinnamon, allspice and vanilla. Mix well. Using mixer add eggs, one at a time. Mix until batter is smooth.
5. Pour on gingersnap mixture. Bake for 90 minutes, or until center of cheesecake is set. Allow to cool then refrigerate overnight.

Apple Upside Down Cake

Apple slices
VE Spice – VE Poudre Douce, VE Cardamom, VE Cinnamon, VE Nutmeg or VE Apple Pie Spice.
Brown Sugar
2 Tbsp butter
3/4 cup white sugar
1 egg
1 tsp VE Vanilla Extract
1 cup all-purpose flour
2 tsp VE Baking Powder
pinch of salt
1/2 cup milk

1. Preheat oven to 350 F. Lightly grease 8” square pan.
2. Place slice apples on bottom of pan, just enough to cover bottom. Sprinkle with brown sugar and your favorite VE Spice.
3. Beat together butter, white sugar, egg, VE Vanilla Extract.
4. Mix flour, VE Baking Powder and salt together.
5. Combine both mixtures along with milk. Spoon into pan on top of apples. Bake for 25-30 minutes, or until golden and apples are cooked.

Blueberry Coffeecake

4 eggs, separated
1 3/4 cups sugar
1 cup oil
3 Tbsp VE Vanilla
1/2 tsp lemon extract
2 1/2 cups flour
2 tsp VE Baking Powder
3/4 tsp VE Cinnamon
3/4 tsp VE Poudre Douce
1/2 cup milk
1 Tbsp flour
2 cups Frozen blueberries, divided

1. In mixing bowl, beat Egg Whites until frothy.
2. Add sugar, Egg Yolks, oil, vanilla, and lemon extract.
3. In another bowl, combine four, VE Baking Powder, VE Cinnamon, and VE Poudre Douce.
4. Add lour mixture to wet ingredients, alternating with milk.
5. In small bowl, add 1 Tbsp of flour to frozen berries and stir to coat.
6 Add floured berries to mixture, reserving a handful.
7. Place reserved berries on bottom of 10" Bundt pan then add batter.
8. Bake at 350F for 1 hour. Turn out onto cake plate when cooled.

The Great Pumpkin Custard

2 cups cooked pumpkin
1 1/2 cups evaporated milk
3 large eggs
1/2 cup maple syrup
1 tsp VE Cinnamon
1/2 tsp VE Nutmeg
1/2 tsp VE Ground Ginger
Whipped topping

1. Preheat the oven to 350F.
2. Mix all ingredients together, using a blender, until smooth.
3. Pour into a 9x9 baking dish that has been greased.
4. Bake for about 45- 50 minutes, until a knife inserted comes out clean.
5. Serve warm or cold. To serve garnish with a dollop of whipped topping and a sprinkle of cinnamon.

Green Tomato Mincemeat

Yields: 20 cups
Equal amount of tomatoes and apples sliced (about 16 of each)
2 lbs of Sultana raisins
1 lb of currants
1 cup of mixed peel
3 cups of sugar
4 tsp salt
2/3 cup vinegar
1 Tbsp VE Cinnamon
1/2 tsp VE Cloves
1/2 tsp VE Nutmeg
1/2 tsp allspice

1. Use food processor to finely chop up apples and tomatoes (Using a food processor helps to reduce cooking time as the pieces are smaller). If you don't have a food processor just chop apples and tomatoes into small pieces. Put in a very large pot as you chop.
2. Mix everything together in a very large pot and bring to a boil. Simmer uncovered for about an hour, stirring occasionally, until right consistency (thick). Remove from heat.
3. When cooled place in freezer bags and seal. Freeze. Defrost to use in a pie, for muffins or in your favorite mincemeat square recipe.

*This doesn't turn brown until it is almost done.

Cinnamon Crescents

2 Cups flour
3 Tbsp sugar
4 tsp VE Baking Powder
1/2 tsp Cream of Tartar
1/2 tsp Salt
1/4 Cup margarine
3/4 Cup Milk
-------
6 Tbsp Brown Sugar
2 tsp VE Cinnamon
1/4 Cup Margarine (melted)

1. Preheat oven to 400F.
2. Mix together the first 5 ingredients.
3. Cut in margarine with pastry blender until whole mixture is crumbly.
4. Add milk, stirring until it pulls away from the side of the bowl and forms a soft ball. Turn onto a lightly floured surface and knead about 8 times. Divide dough into half. Roll each half into a 8-10 inch circle.
5. Using a pizza cutter cut each circle into 6-8 pie pieces. Roll into crescents. (Start rolling from large outer edge).

Coating:
1. In small bowl blend together brown sugar and cinnamon. Set aside.
2. Melt the second amount of margarine in a small bowl.
3. Roll each crescent into first into melted margarine then into VE Cinnamon/brown sugar mixture.
4. Place on slightly greased cookie tray. Bake for 15-17 minutes.

Gingerbread Men (With a Difference!)

by Sandy Savage
4 cups all purpose flour
1/2 cup finely chopped VE Crystallized Ginger
1 Tbsp VE Ground Cinnamon
1 tsp VE Ground Ginger
1 tsp salt
1 tsp baking soda
1/2 tsp VE Baking Powder
1 cup unsalted butter, room temperature
2 cups dark brown sugar
2 tsp VE Vanilla Extract
1/2 tsp grated orange peel
2 large eggs
1/2 cup buttermilk
Red Hots (cinnamon candies)
Raisins

1. Mix together flour, Crystallized Ginger, Cinnamon, Ginger, salt, Baking soda, and Baking Powder
2. Beat butter in large bowl until light. Then add sugar, vanilla and orange peel beating until fluffy. Add eggs 1 at a time. Add buttermilk.
3. Add dry ingredients into butter mixture just until blended. Divide dough into thirds then flatten pieces and wrap in plastic. Chill for 1 hour. (Or you can make and refrigerate ovenight. Soften dough slightly at room temperature before rolling out.)
4. Preheat oven to 350F. Grease baking sheets.
5. Roll out 1 dough piece on lightly floured surface to 1/2 inch thickness. Cut out cookies with gingerbread man cookie cutter. Transfer to baking sheets. Decorate with Red Hots and raisins. Bake cookies for about 15 minutes until lightly browned. Transfer to racks and cool. (Store in airtight container at room temperature.)

Apple Crisp with Dried Fruit and Ginger

by Tanya Hanson
Topping:
1 1/4 cups quick oats
1 cup & 2 Tbsp packed dark brown sugar
3/4 cup flour
1/2 tsp VE Cinnamon
1/4 tsp salt
3/4 cup unsalted butter, room temp
3/4 cup almonds, lightly toasted & chopped
1/2 cup chopped VE Crystallized Ginger

Filling:
4 pounds Granny Smith apples, sliced
1 1/2 cups dried fruit
1/2 cup sugar
1 Tbsp lemon juice
1 Tbsp flour
3/4 tsp VE Cinnamon

1. Topping: mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and cut in until small crumbs are formed. Add almonds and ginger. (Topping can be prepared a day in advance. Cover & refrigerate).

2. Filling: Preheat oven to 375 F. Butter large cake pan. Combine fol;ling ingredients in large bowl and mix well. Pour filling in cake pan. Sprinkle topping over apple mixture. Bake at 350 F for 40 minutes or until topping is golden brown. Serve warm with Vanilla ice cream.

Double Ginger Crackle Cookies

by Sandy Savage
1/2 cup shortening
1 cup granulated sugar
1 egg
1/2 cup molasses
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup finely chopped VE Crystallized Ginger
1 Tbsp VE Ground Ginger
1 tsp VE Cinnamon
1 tsp VE Cloves
granulated sugar for rolling

1. In a large bowl, cream together shortening and sugar. Beat in egg and molasses.
2. In separate bowl, mix together remaining ingredients (except rolling sugar). Mix into creamed mixture until well blended.
3. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on greased baking sheets.
4. Bake in 350 F oven for 8 to 10 minutes, or until golden brown. Don’t overbake, cookies should be slightly soft when removed from oven. Let cool on baking sheets for about 5 minutes, then place on cooling racks.

Peach and Ginger Crumble with Ice Cream

by Evlyn McBride
Serves 6
4 cups sliced peaches
1/4 cup chopped VE Crystallized Ginger
1 Tbsp all-purpose flour
3/4 cups rolled oats
1/2 cup packed brown sugar
1 tsp VE cinnamon
1/4 cup all-purpose flour
1/2 cup cold butter, cubed
1/2 slivered almonds, toasted

1. In bowl, toss peaches with ginger and 1 Tbsp. flour. Set aside.
2. In separate bowl, combine oats, sugar, flour and cinnamon. With a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in almonds.
3. Divide peach mixture among six greased 1 cup baking dishes (or a 9” plate). Top with crumb mixture.
4. Place on baking sheet and bake at 375 F for 35-45 minutes, or until golden brown and bubbling.
5. Serve warm with vanilla ice cream.

Sauteed Bananas

2 ripe bananas
2 Tbsp VE Hot Buttered Rum
1/2 tsp VE Nutmeg, VE Cinnamon or VE Poudre Douce
2 Tbsp Frozen orange juice concentrate
1 Tbsp Orange liqueur or rum

1. Peel and slice bananas into 1/2” rounds.
2. In small saucepan, melt VE Hot Buttered Rum with one of the VE Spices listed above, frozen orange juice, and the liqueur. Whisk together until very smooth.
3. Add sliced bananas, stir gently but quickly until bananas are heated (about 30 seconds).
4. Serve warm over ice cream.

Chinese Five Spice Oatmeal Cookies

1 cup butter, softened
1 cup brown sugar, packed
1 egg
2 tsp VE Vanilla Extract
3 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour
1 1/2 tsp VE Chinese Five Spice
1 tsp VE Cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups dried cranberries or raisins

1. Preheat oven to 350oF.
2. Cream together butter and brown sugar until light and fluffy.
3. Add egg & VE Vanilla extract, beating well.
4. In separate bowl combine remaining ingredients except for dried cranberries (or raisins). Add to creamed mixture. Beat until smooth.
5. Stir in cranberries (or raisins). Drop by rounded teaspoons on to cookie sheet about 2” apart. Flatten slightly.
6. Bake until bottoms are golden, about 12 minutes. Cool slightly before removing from pan.

Chai Tea Loaf

2 cups brewed and cooled Chai Tea (as recipe on jar, no sugar)
1 cup raisins
2 1/2 cups flour
1 cup sugar
21/2 tsp VE Baking powder
1 tsp VE Cinnamon
1/2 tsp VE Poudre Douce
1/8 tsp VE Black Pepper
1 tsp VE Sea Salt
1/2 cup butter (room temp)
1/2 cup icing sugar

1. Soak raisins in Chai Tea. Set aside 1/2 hour.
2. Preheat over 350.
3. Sift remaining dry ingredients, except for icing sugar. (As there are no eggs in this recipe sifting is important to aerate ingredients.)
4. Cut butter into flour mixture until it is a coarse meal consistency.
5. Add soaked raisins including the Chai Tea but reserve 1 Tbsp of Chai Tea for glaze.
6. Mix just until blended. Pour into a greased loaf pan.
7. Bake at 350 for 50-60 minutes. When done turn loaf out on to cooling rack and let cool.
8. Once cool poke holes into top with skewer. Mix icing sugar with just enough Chai Tea for a glaze consistency. Brush glaze over top of loaf.

Note: Can make loaf in bundt pan but will require more glaze.