1 cup refined cane sugar
3 tbsp. flour
1 1/2 tsp. Ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 tbsp. light molasses
1/8 tsp. Salt
1/4 tsp. Baking soda
Position a rack in the center of the oven and preheat to 350 degrees F. Coat the 9 or 10-inch spring form pan with cooking spray.
Mix the graham cracker crumbs, canola oil and maple syrup together and press into prepared pan.
Puree the remaining ingredients in a food processor and pour into crust. Bake for 50 minutes. Let cool for 30 minutes and refrigerate 5 - 6 hours or overnight before serving.
Source: "The Art of Tofu" by Akasha Richmond, Morinaga Publications 1997
Great Ghost Pumpkin Cookies
20 Servings
2 cups flour
1 cup quick cooking rolled oats, uncooked
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 cup Libby's canned solid-pack pumpkin
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
For each cookie, drop 1/4-cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a quick ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube icing.
Yields 19-20 large cookies.
Source: Public domain recipes converted from Meal Master formatCream of Pumpkin Soup
8 Servings
2 tablespoons unsalted butter
1 onion, roughly diced
4 cups pumpkins, pureed canned or fresh
3 quarts chicken stock, or low sodium canned chicken broth
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
3 cups milk, and/or whipping cream
1/3 cup walnut oil
Melt butter in a 2-quart pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot.
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