When the festivities of Thanksgiving Day have passed and the long weekend awaits, whether waking up with family or alone, visiting  with friends, relaxing in front of the television to watch the football games or a good movie, a few seasonal pumpkin spice favorites may just hit the spot. A warm plate of pumpkin spice pancakes robed in maple ginger syrup, pancake balls and pound cake for an afternoon tea, or a hearty bowl of soup will complement any menu.

What Makes a Thanksgiving Exceptional

Soups for the Season

 PUMPKIN  SPICE~ GINGER PANCAKES & BALLS

FROM SCRATCH ~ Dry Ingredients 1- 1/2 cups All Purpose Flour (or Gluten free flour)| 2 ½ Tablespoons Baking Powder | 1/4 teaspoon Baking Soda|1/4 teaspoon salt|1 Tablespoon Domino Light Brown granulated Sugar 2 TBS. Pumpkin Spice mix* | 1/8 cup Ginger People crystallized ginger, crushed to dust size pieces*| Optional ~1/4 cup Walnuts or Pecans, natural, raw crushed into tiny pieces. *NOTE: Any spices or herbs of choice may be substituted  for pumpkin pie spice and crystallized ginger. Wet Ingredients: 1 cup NONFAT Lactaid or whole milk- room temperature| 1 large Egg| 1 Tablespoon Canola Oil or unsalted ,melted butter at  room temperature|2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract|

PANCAKE MIX  or Gluten free pancake mix ~ follow directions for mix, add 1 Tablespoon each Pumpkin Pie Spice and Vanilla Extract| 2 Tablespoons crystalized ginger.

Preparation For Sheet -Pan Pancake Shapes and Balls: Preheat oven to 350 Degrees Fahrenheit.  Spray a rimmed jellyroll pan with PAM™ Baking Spray or for gluten free use vegetable oil, dusting the bottoms and sides with Domino Light Brown Granulated Sugar. Pour batter into the pan, tap pan a few times on the counter to level the batter and remove air bubbles.  Set into the oven and bake for approximately 15 to 18  minutes until golden brown and firm to the touch.  Remove from oven and allow to cool down 15 minutes before cutting into shapes , rolling into balls or turning out flat onto a surface covered with parchment paper or a tea towel to fill and roll.  Rolls should be wrapped in cellophane to allow to set into shape before cutting into individual serving size.

Skillet Preparation: If using butter melt over a low heat and set aside to cool.  In a medium sized mixing bowl, mix all  dry ingredients together. By hand, slowly add all wet ingredients, blending together until combined. It is OK if batter is a bit lumpy, as the lumps disappear in cooking. Over mixing results in tough pancakes.

On a preheated hot skillet with a thin coat of melted butter, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each.  For a thin crepe style pancake spread the batter wider in the pan.  When small bubbles appear on the top about 1 to 3 minutes depending on the thickness of the batter, flip over for 30 seconds to 1 minute or until cooked through. Remove and serve with maple ginger syrup and slices of fresh pear.  Garnish with a dusting of Powdered Sugar. Pancakes or crepes may also be used as a base or wrap for fillings and afternoon tea sandwiches.   *Maple Ginger Syrup from Runamuck

Pumpkin Spice Pound Cake

 Ingredients: One Pound Cake Mix or your personal favorite pound cake recipe from scratch| 1 Tablespoon Nielsen Massey Madagascar Bourbon Vanilla Pure Extract|2 Tablespoons Bonne Maman Pumpkin Pie Spice Spread | 1 Tablespoon Pumpkin Pie Spice or 2 Tablespoons if not using Bonne Maman.

 Cake Topping ~ Runamuck Maple Ginger Syrup or Maple Syrup of choice.  Edible Rice Paper Leaves. For Baking Pan~ PAM™ Baking Spray or Vegetable Oil| Domino Light Brown Granulated Sugar. Spray and dust the bottom and sides of the baking pan.

Preparation:  Pre-heat oven to 350 Degrees Fahrenheit. Follow the directions on the cake mix.  Add the remaining listed ingredients. Only fill the baking pan half way.  Bake according to directions on the mix~ Usually 30 to 40 minutes until an inserted toothpick comes out clean.  Remove from oven set onto a wire rack to cool to warm, not hot. Turn cake out of pan on to a serving plate.  Spoon the top of the cake with the Maple Syrup, allowing to drip down the sides of the cake.  Optional Garnish with rice paper leaves.  Serve ‘as is’ or with ice cream or whipped cream.

Pumpkin Soup

• 2 Tablespoons Olive Oil
• 1/2 cup finely, chopped Onion and Shallot
• 2 cups (low-sodium) Chicken Bone Broth
• 1 1/2 cups  NONFAT, Fat- Free LACTAID® Milk or Whole Milk (not skim milk)
• 1 1/2 cups canned Libby’s 100% Pumpkin (not pumpkin pie mix)
• 2 Tablespoons of DOMINO Light Brown Granulated Sugar or 2 tablespoons Brown Sugar
• 3/4 teaspoon Salt
• 1/4 teaspoon ground Nutmeg
• 1/2 teaspoon ground Cinnamon, additional for garnish |1/4 teaspoon Pumpkin Pie Spice
• 2 Tablespoons of Honey
• 1 Tablespoon Nielson Massey Madagascar Bourbon Vanilla Pure Extract

Preparation: In a 2 and 1/2 quart, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and shallots, cook approximately 2 minutes. Add chicken bone broth, NONFAT LACTAID® Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium -high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held immersion blender vertically in the saucepan or place soup in a blender/mixer, pulse a few times until the onion ~shallots are blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve. Garnish with roasted pumpkin seeds and  sprinkled ground cinnamon, to taste, if desired.

Yield: 4 cups/ Serving Size Per Person: 1 cup.

Text and photos ©Ellen Easton