Ginger Snap Cookies
3 1/2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 1/2 tsp. ground ginger
2 tsp. ground cinnamon (Ceylon Cinnamon varieties are my favorite)
2 1/2 sticks butter
1/4 tsp. ground cloves
1 1/2 C. sugar
2 large eggs
1/2 C. Molasses
1/2 tsp. lemon extract

Preheat oven to 350 degrees. Grease cookie sheets before use. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl and mix until very fluffy. In a different bowl cream together butter and sugar until well combined. Add to the butter and sugar mixture the eggs, molasses, lemon extract. Stir in the flour mixture until blended. Form the dough into 3/4 inch balls and arrange about 1 1/2 inches apart. These cookies do not spread much when baking. Bake 1 sheet at a time for about 12 minutes. The cookies will flatten and develop a crinkled surface as they bake. Let stand briefly and remove to a rack to cool.

Sharon’s Pumpkin Dip
1 14 oz can pumpkin
8 oz. soft cream cheese
1 C. confectioners sugar
1 tablespoon pumpkin pie spice

Use a wire whisk to mix together a 14 oz. can of pumpkin, 8 ounces of really soft cream cheese, a cup of confectioners sugar, and a tablespoon of pumpkin pie spice.

If you don’t have pumpkin pie spice in your pantry, substitute 1 1/2 tsp cinnamon and 1/4 tsp each of ground nutmeg, ground ginger and ground clove.

1 box of spice cake
1 30oz can Pumpkin Pie Mix(puree of pumpkin with spice)
1 3.4 oz box vanilla pudding
2 eggs slightly beaten
1 tsp. vanilla flavoring
1 tbsp. sour cream
1/2 c. vegetable oil
2 tsp. pumpkin pie spice
1/2 c. brown sugar

DIRECTIONS:

mix cake mix, pumpkin, pudding and vanilla

Add sour cream, eggs, oil, spice

Once combined scoop one large scoop(pampered chef large scoop)into lined cupcake cups. sprinkle each one with brown sugar and place on stone, or cookie sheet. bake in a 350 degree preheated oven for 30 min or until toothpick comes out clean.

2 eggs slightly beaten
1 (16 oz.) can solid pack pumpkin pie
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
2 ½ Tbsp. sugar twin brown sugar
½ tsp. ground cloves
1 can evaporated milk

Mix well and pour into a 9 inch pie shell. Bake in 425 degree oven for 10 minutes. Reduce temperature to 350 degrees and bake 30 minutes or until knife inserted into the center of the pie filling comes out clean.

This soup is unique, and uses a white variety of fruits and vegetables from close to the equator. 

For the soup:
3 pounds beef with bone, such as short ribs or shin
2 pounds peeled and seeded pumpkin, cut into medium chunks
10 cups water
3 whole scallions, crushed
2 to 3 cloves garlic, crushed
1 whole scotch bonnet pepper plus 2 slices (any color)
1 sprig fresh thyme or 1 teaspoon dried
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 pound yellow or white yam, peeled and cut into medium chunks (optional)
1 medium carrot, peeled and cut into chunks

For the spinners:
1 1/4 cups all-purpose flour, plus more for hands
1 teaspoon salt
1/2 cup water

Combine the beef, pumpkin, and water in a large stockpot. Bring to a boil. Reduce to a simmer, and cook until pumpkin has dissolved and beef is tender, about 1 1/2 hours.

Meanwhile, prepare the spinners: In a medium bowl, sift together the flour and salt. Add the water, and blend with a wooden spoon until a ball forms. Flour hands, and knead slightly to form a soft dough. Add more flour if dough is too sticky. Cover, and set aside.

When meat is tender, remove it from pot. Remove meat from bones, chop it, and return to the pot. Bring to a brisk simmer over medium heat and add scallions, garlic, Scotch bonnet pepper, thyme, salt, pepper, yam, and carrot.

Return to a simmer. Form spinners by rolling small pieces of dough between floured palms to form 1-inch-long oblongs. Drop into soup one at a time. Stir gently to prevent them from sticking to bottom. Simmer for 15 minutes. Remove Scotch bonnet before serving.

Thanks to dmcbean for this Jamaican Soup recipe.

Graham Cracker Crust
1 1/2 cup graham cracker crumbs (about 22 sheets, finely crushed with a rolling pin)
3 Tbsp sugar
6 Tbsp unsalted butter melted
Cheesecake
CHEESECAKE FILLING
3 package cream cheese – (8 oz ea)
1 1/2 cup dark brown sugar – (firmly packed)
1 Tbsp all-purpose flour plus
2 tsp all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp grated nutmeg
1 cup sour cream plus
2 Tbsp sour cream
3 large eggs
2 tsp vanilla extract
1 1/4 cup canned pumpkin puree

To Make the Crust: Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture. Add the sugar and pulse to combine. With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass. Remove from the processor and firmly press the mixture into the base of a 9-inch spring form pan, spreading it evenly.

To Make the Cheesecake: Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula. Add the brown sugar and continue beating until thoroughly incorporated and creamy.

In a separate small bowl, stir together the flour, cinnamon, cardamom, cloves, ginger, and nutmeg. Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl. In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition. Add the vanilla and pumpkin and beat until thoroughly combined.

Pour the filling into the prepared spring form pan and place on the center rack of the oven. Bake for 1 hour, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up – a sign of doneness – or is still slightly fluid (alternatively, check the cheesecake’s internal temperature with an instant-read thermometer, which should register 180 degrees). The cheesecake may require up to 20 minutes more baking time.

When it is done, let it cool to room temperature and then refrigerate it overnight before removing the side of the pan. Cut the cheesecake into wedges with a sharp knife.

2 C. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 C. sugar
3/4 C. butter
2 eggs
1 can (1 lb.) pumpkin

Lightly grease four small loaf pans and preheat the oven to 325 degrees.  Sift flour with salt, baking powder, soda, and spices; set aside.  In large bowl of electric mixture ad medium speed, beat sugar with butter just until blended. Add eggs one at a time, beating well after very light and fluffy.  Beat in pumpkin.  At low speed beat in flour mixture until combined.

Turn batter into greased pans, dividing evenly.  Bake 1 hour, or until cake tester comes out clean.  Let cool in pans 10 minutes.  Turn out onto wire racks to cool completely.

2 C. pumpkin seeds
1 1/2 Tbsp. melted butter
1 1/4 tsp. salt

Separate the seeds from the fibers. Spread seeds on a cookie sheet. Pour melted butter over seeds and sprinkle with salt.

Bake in a 350 degree oven until the seeds are dried out and crispy brown. Stir occasionally to toast evenly. Time will vary on the seeds, but should take around 30 minutes.

4 oz. cream cheese, softened*
1 Tbsp. milk or half-and-half
1 Tbsp. sugar
1 1/2 C. thawed Cool Whip Whipped Topping
1 Keebler Ready-Crust Graham Cracker Pie Crust (6oz.)
1 C. milk or half-and-half
2 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie
Filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

*Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Makes 8 servings

Pumpkin Pie
1 15 oz Can Pumpkin
1 14 oz Can Sweetened Condensed Milk (not evaporated milk)
1 Egg
1 tsp. Cinnamon
1/2 tsp Ground Ginger
1/2 tsp. Ground Nutmeg
1/2 tsp. Salt
1 9″ Pie Shell (unbaked deep dish)
Streusel Topping
1/4 C. Brown Sugar (firmly packed)
2 Tbs. Flour
2 Tbs. Cold Butter
3/4 C. Walnuts (chopped medium fine)
1/2 tsp. Cinnamon

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in pumpkin and spices. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blended in sour cream; pour over crust.

Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.