General tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Pumpkin-Eggnog Cheesecake Recipe

	Category	Cake Recipes
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Ingredients And Procedures

20 ea Gingersnaps

1/2 c Walnuts (Opt)

2 tb Margarine, Melted

4 lg Eggs, Separated

16 oz Can Solid Packed Pumpkin

16 oz Cream Cheese, Softened

1 ts Ground Cinnamon

1/2 ts Ground Allspice

1/2 ts Ground Ginger

1/8 ts Ground Cloves

1/4 ts Ground Nutmeg

1 c Prepared Eggnog

1 tb Cornstarch

Walnuts for Garnish (Opt) 1. Preheat oven to 350?F.

2. Spray 9" x 3" springform pan with nonstick cooking spray.

3. In food processor with knife blade attached, blend gingersnaps,

walnuts (opt), and 1/4 cup sugar until finely ground; stir in margarine. 4. Press mixture onto bottom and 2 1/2 inches up side of springform pan;

set aside. 5. In small bowl, with mixer at high speed, beat egg whites until foamy.

Gradually beat in 3/4 cup sugar until soft peaks form; set aside. 6. In large bowl, with same beaters and with mixer at medium speed, beat

egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. 7. Fold egg white mixture into cream-cheese mixture; pour into springform

pan. 8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake

comes out clean. 9. Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog,

cornstarch, and 1/8 teaspoon nutmeg. 11. Over medium heat, heat to boiling. 12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let

stand 10 minutes to cool slightly. 13. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts (opt). 14. Refrigerate cheesecake at least 4 hours or until well chilled.

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<h1>Pumpkin-Eggnog Cheesecake</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>20 ea Gingersnaps 1/2 c Walnuts (Opt) 2 tb Margarine, Melted 4 lg Eggs, Separated 16 oz Can Solid Packed Pumpkin 16 oz Cream Cheese, Softened 1 ts Ground Cinnamon 1/2 ts Ground Allspice 1/2 ts Ground Ginger 1/8 ts Ground Cloves 1/4 ts Ground Nutmeg 1 c Prepared Eggnog 1 tb Cornstarch Walnuts for Garnish (Opt) 1. Preheat oven to 350?F. 2. Spray 9" x 3" springform pan with nonstick cooking spray. 3. In food processor with knife blade attached, blend gingersnaps, walnuts (opt), and 1/4 cup sugar until finely ground; stir in margarine. 4. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside. 5. In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside. 6. In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. 7. Fold egg white mixture into cream-cheese mixture; pour into springform pan. 8. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. 9. Cool cheesecake in pan on wire rack. 10. In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. 11. Over medium heat, heat to boiling. 12. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. 13. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts (opt). 14. Refrigerate cheesecake at least 4 hours or until well chilled. </TD></TR></TBODY></TABLE> 
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