Spiced Pumpkin Dip

Yields: 20 servings

1 (8 ounce) package cream cheese, softened
2 cups icing sugar
1 (15 ounce) can pumpkin puree
1 Tbsp VE Pumpkin Pie Spice
1 tsp Pure Orange Extract
1/2 teaspoon VE Ground Ginger
gingersnap cookies

1. In food processor blend together cream cheese and icing sugar until smooth.
2. Add pumpkin, VE Pumpkin Pie Spice, Orange extract, and VE Ground Ginger and blend again, until completely mixed.
3. Place in refrigerator for at least 30 minutes. Serve with Gingersnap cookies.

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.

Molokai Ribs

Serves 8
5-6 lbs pork spareribs, cut into individual pieces
3 medium onions
6 Tbsp soy sauce, divided
1/2 tsp VE 4 Pepper Blend
6 VE Star Anise Carpels
1 Tbsp vegetable oil
1 tsp VE Nonya
2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp VE Ginger Powder
1/2 cup honey
1 Tbsp Worcestershire Sauce

1. In large pot place spare ribs. Cover ribs with 2 of the onions, which have been sliced, 4 Tbsp of soy sauce, the pepper, and anise.
2. Add 1-2 inches of water the pot and bring to a boil. Cover and reduce heat. Allow to simmer until ribs are tender – 1 to 1 1/2 hours.
3. While ribs are simmering prepare sauce. Place oil in a large frying pan and add the last onion which has been finely chopped. Sauté until golden. Add remaining ingredients and bring to a boil. Set aside.
4. When ribs are tender place on a baking sheet that has been lined with parchment paper. Pour some sauce over ribs then bake, uncovered, at 400F for 1/2 hour being sure to baste every 10 minutes with remaining sauce.

Thai Eggplant Dip

by Dana Kayal
1 lg eggplant (1.5 lbs)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 tsp VE Thai
1 tsp VE Ginger
1/8 tsp Harissa (optional - use only if you like it hot)
1 tsp rice vinegar
1 Tbsp Water
1 Tbsp Veg Oil
4 cloves garlic, crushed
4 green onions, chopped
1 tsp sesame oil

1. Pierce eggplant and bake at 425 F for 45-60 mins. Remove from oven and allow to cool. Peel and then chop into fine pieces.
2. Mix together soy, sugar, thai, ginger (harissa), vinegar and water in small bowl. Set aside.
3. over medium heat add oil to frying pan. When oil is heated add garlic and 1/2 of green onions stir fry for 1-2 minutes.
4. Add soy mixture to garlic-onion mixture. Bring to a boil. Add eggplant other 1/2 ofgreen onions. Heat through.
5, Remove from heat and stir in sesame oil. Allow to cool before serving. You wish to refrigerate this before using. This dip goes great with sesame crackers.

Creole "Quatre Epices"

1/2 cup VE White Peppercorns
2 Tbs. VE Ground Ginger
2 Tbs. VE Ground Nutmeg
4 cloves, ground

1. Mix all the ingredients and grind in small processor or a coffee grinder.
2. Store in freezer in an airtight container until ready to use.

To use as a rub for pork roast rub into roast 2 hours prior to cooking OR add a pinch to cooked yams or mashed potatoes.

Chewy Ginger Coconut Macaroons

by Sandy Savage
2 1/2 cups shredded or flaked coconut
2/3 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup slivered VE Crystallized Ginger
1/2 tsp VE Ground Ginger
pinch salt
4 egg whites

1. In large bowl mix first 6 ingredients.
2. In a separate bowl whisk egg whites until foamy. Add to coconut mixture and stir to combine.
3. Drop by heaping tablespoonfuls, 2 inches apart, prepared baking sheets. Bake in 325F oven, rotating pan halfway through, for 20 minutes or until golden on bottom. Let cool on pans. (Store in airtight container for up to 1 week)

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.)

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.

Crystallized Ginger Shortcake

by Jacqueline McGrath
Yield: 8 cookies

2 cups flour
1/2 cup sugar
1 tbsp VE Baking Powder
1 tsp VE Ginger
1/2 tsp salt
1/2 cup chilled butter, cut into small cubes
1/2 cup milk
1 large egg yolk
1/2 cup finely diced VE Crystallized Ginger

1. Preheat oven to 400 F.
2. Combine first 5 ingredients in a large bowl. Using a pastry blender add cubed butter and blend until it resembles coarse meal.
3. Mix in finely chopped Crystallized Ginger.
4. Add milk and egg yolk. Blend until moistened then turn out onto a floured surface. Knead slightly and roll into log.
5. Cut into 8 equal pieces, gently press into 1” thickness and place on parchment-lined tray. Sprinkle lightly with sugar.
7. Bake 15 minutes. Remove from cooking tray to cool.

Note: Gingered shortcakes are wonderful filled with strawberries, peaches, plums and of course whipped cream.

Pumpkin Spice Muffins with Dates and Pecans

Makes 24 Regular
4 eggs, beaten
1 3/4 cups (430ml) Pumpkin purée
2 cups (500ml) Brown Sugar
1 1/2 cups (375ml) vegetable oil (may replace half or more with applesauce)
2 tsp (10ml) VE Pure Vanilla Extract
3 cups (750ml) all purpose flour
2 tsp (10ml) VE Pumpkin Pie Spice
1 tsp (5ml) VE Ginger
2 tsp (10ml) baking soda
2 tsp (10ml) VE Baking Powder
1 tsp (5ml) salt
1 cup (250ml) chopped dates (raisins)
1 cup (250ml) chopped pecans

1. Preheat oven to 375°F. Lightly spray muffin pans with vegetable oil.
2. Whisk together, eggs, brown sugar, VE Pure Vanilla Extract, salt and pumpkin purée. 3. In another bowl, whisk together all dry ingredients. Toss dates and pecans in dry mixture.
4. Quickly blend dry and wet mixtures, combining in swift strokes, just until mixed. Fill muffin cups and bake for 18 minutes.