Recipe Sifter

Pumpkin cheesecake with graham cracker crust, spiced pumpkin custard filling, and a tangy sour cream topping. Holiday dessert with cinnamon, ginger, and nutmeg, garnished with pecan halves on each slice.

Pumpkin chiffon pie in a baked meringue shell with whipped cream, toasted almonds, and warm spices. Light and airy, set with gelatin and chilled until firm.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

Deep-fried pumpkin doughnuts with buttermilk, nutmeg, cinnamon, and ginger, rolled in sugar while still warm. Tender, spiced, and golden crisp outside.

Frozen pumpkin ice cream pie in a gingersnap crust with cinnamon-spiked vanilla ice cream and pumpkin whipped cream, finished with warm caramel pecan sauce poured over each slice.

Pumpkin praline pie with a spiced condensed milk custard filling topped with pecan halves in a brown sugar and cream praline glaze. A Thanksgiving showstopper.

Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.

This is a wonderful detoxifying and blood cleansing juice. Beetroots are a wonder vegetable and have recently been shown in clinical trials to lower blood pressure. They are also loaded with folic acid (critical during pregnancy) and the mineral silica, which helps the body use calcium more efficiently, thus preventing osteoporosis.

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Chinese red-braised beef (hong shao niu rou) with dark soy, sherry, star anise, and ginger. Slow-simmered chuck cubes glazed in a glossy mahogany sauce.

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.