Homemade Pumpkin Pie Spice

Homemade Pumpkin Pie Spice

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Combine all ingredients. Store in an airtight container.
Homemade Pumpkin Pie Spice may be used to prepare the following recipe (also found in Recipe Finder): Spice Nuts. Or it may be used as a substitute for the spices called for in your favorite pumpkin pie recipe.

 Yield: 2-1/2 tablespoons.

Pumpkin Pie French Toast

Pumpkin Pie French Toast
makes 4 servings

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Or you can skip all the spices and just use a few tsps of pumpkin pie spice

1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.

Maple Crackle

Maple Crackle

12 cups plain popped popcorn
1 1/2 cups walnut halves
1 1/2 cups pecan halves
1 1/2 cups salted dry-roasted peanuts
1 cup butter or marg
2 cups firmly packed brown sugar
1/2 cup maple syrup
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract

Preheat oven to 250° F.

In a large bowl, combine popcorn and nuts. Pour popcorn-nut mixture into a lightly greased roasting pan and spread evenly; set aside.

In a large saucepan, melt butter over medium heat. Add sugar and maple syrup, stirring to combine. Bring mixture to a boil, and boil for 5 minutes, stirring occasionally. Remove from heat. Add baking soda, salt and vanilla, stirring to combine. Pour syrup mixture over popcorn-nut mixture, stirring to coat as much of the popcorn and nuts as possible.

Bake for 2 hours. Cool completely. Store in an airtight container.

Makes about 1 gallon
(16 servings)