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1
T ground ginger
tsp salt
tsp ground nutmeg
tsp allspice
½
1
½
TOPPING:
Whipped cream
½
cup chopped pecans
INSTRUCTIONS:
1
. Mix the ginger snap crumbs and oil very well. Pour the crumbly mixture into a
greased 9-inch springform pan. Press down and an inch up along the sides so it forms
a crust. Place the pan in the fridge to chill while preparing the filling.
. This is the messy (fun) part. Cream the cheese, then mix in the cream, sugar, eggs,
and pumpkin until the mixture is very smooth. o
2
3
4
. This is the best time to pre-heat the oven to 350 F.
. Add in the salt and seasonings. If you like flavor, as my wife Chantal and I do, feel
free to upsize the seasonings by 25 to 50 percent. Blend the seasonings into the filling
mixture.
5
6
7
. Pour the filling into the crust, pop it into the oven and bake until the top is golden
brown and probably cracked (at least 50 minutes).
. Cool the cake completely on a wire rack, then place in the fridge to chill (at least 6
hours).
. Just before serving, cover the top with whipped cream and sprinkle with chopped
pecans
Yum! That tastes great. Now you can sit back and enjoy a good book, like CLIMB
YOUR STAIRWAY TO HEAVEN: THE 9 HABITS OF MAXIMUM HAPPINESS.
But what about the author-chef? Who is he anyway? Well, here’s a short excerpt from my
official biography:
Author’s Bio:
David is an accomplished speaker. He is an Advanced Toastmaster, and has been
published in Vital Speeches of the Day and Canadian Speeches. He teaches media
relations at the Learning Library (www.learninglibrary.com) online and live at The
Learning Annex. He says teaching is in his genes, “My father was a teacher, my brother
is a teacher and my other brother has taught a college course, too.”
Come visit me at www.leonhardtonline.com. Don’t worry, this is as close as I’ll
come to teaching a cooking class. Enjoy the recipe and the book.
*
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