Fall is in the air!

You have to live in the south to appreciate what a treat it is to walk outside first thing in the morning and realize that maybe; just maybe, today will be the day that heralds the arrival of "Fall". The crisp, cool air is such a welcome relief after years, ok, maybe not years...but at least months of heat and humidity. Although I enjoy living in Texas, it is no secret that I dearly miss the vibrant colors of the trees, the cool crispness of the air, the sites, sounds and activities I loved each fall while growing up in Ohio. You just can not match the incredible magnitude of color painted across northern hillsides as far as the eye can see. A final mosaic from God’s hand before the earth settles down for a long winter's nap. To be fair, I haven't quite decided yet who wins the prize for most advantageous environment; fall in the northeast or the bright sunny sweater weather of a temperate Texas winter. (during which time, of course, the overcast north is immobilized under 10' of snow and ice) That is a discussion for another day. Right now, suffice it to say, I am in need of my annual "Fall Fix"! So I pushed the envelope a little this year by pulling out my fall decorations and began burning our spiced pumpkin candle before the traditional September 1st kick-off date. I won't admit to just how far in advance I began this arbitrary ritual, except to say that we are on our third candle (and we're not talking votives here!). So, in honor of my favorite season of the year, I want to share one of our favorite recipes that have become a part of celebrating fall in our home. I recently took a large platter of these spicy treats to a gathering of women I am involved with from our church and everyone asked for the recipe. I placed the pumpkin dip in a special ceramic pumpkin shaped bowl that my dear husband gave me for my birthday a few years back. You could easily duplicate my ceramic pumpkin by purchasing a miniature pumpkin from the produce department of your local farmer’s market or grocery store. Cut a lid from the pumpkin, scrape out the insides and spoon your prepared dip into the hollowed out serving container. I like to place my pumpkin full of dip in the center of a large “fallish” serving platter I bought years ago at Wal Mart. The cookies taste great and come out picture perfect every time. I seldom roll in the additional sugar or dip in the vanilla baking chips as they are wonderful without the added sugar. So experiment to your heart’s content and have a taste of fall on me! Blessings, Diane

Gingersnap Cookies
2 c. white sugar
1 ½ c. oil
2 eggs
½ c. molasses
4 c. flour
4 t. baking soda
1 T. ground ginger
2 t. ground cinnamon
1 t. salt

Optional:
Additional sugar to roll dough in
2 pkg (12 oz each) vanilla baking chips
1/4 c. Crisco
Combine sugar & oil, mix well. Add eggs one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients, gradually add to creamed mixture and blend well. Shape into 3/4” balls and roll in sugar. Place 2” apart on ungreased baking sheets. Bake @ 350 for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with Crisco in small pan over low heat. Dip cookies halfway; shake off excess. Place on waxed paper lined baking sheets to harden. Also, can use with “Sweet & Creamy Pumpkin Dip” below. These freeze very well! From: Country Woman Magazine. Runner-Up Contestant for Best Cookies.

Sweet & Creamy Pumpkin Dip
1 pkg (8oz) cream cheese, softened
2 c. confectioner’s sugar
1 can (15oz) pumpkin
1 T. Pumpkin Pie Spice
1 t. Orange Extract
½ t. Ground Ginger

In a food processor, blend cream cheese and confectioner’s sugar until smooth. Remove cover, add pumpkin and remaining ingredients. Blend thoroughly. Chill at least 30 minutes or until ready to serve. Serve with Gingersnap cookies, Red Delicious apples or pears, cored and cut into 1/2” slices, leaving skin on for color. Tip: Toss fruit with a little lemon juice mixed with water to prevent browning. This is adorable served in a small pumpkin shaped dish or clean out a real pumpkin (mini size) and use as serving bowl. Yield: 2 1/2 cups.

I saw this in Sunday's comic section of the newspaper: For Better or For Worse, by Lynn Johnston. I thought it applied :-)