For the shortbread crust:
1 1/2 cups all purpose flour
1 Tablespoon cornstarch
3/4 cup (1 1/2 sticks) salted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla
For the filling:
15 ounce can pumpkin puree (not pumpkin pie filling)
3/4 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg, I use freshly grated
1/4 teaspoon ground cloves
1 (12 ounce) can evaporated milk (I used 2%)
Whipped cream for topping
Preheat oven to 350 degrees F. Line a 9″ square pan with foil and spray with cooking spray.
Make the crust.
In a small bowl, whisk together the flour and cornstarch. Set aside. In a mixing bowl, beat butter and sugar until well combined, about 2 minutes. Add the egg and vanilla, mixing until combined. Add the flour mixture in and mix until well combined. Scrape bowl and beaters as necessary and don’t over beat. You don’t want to whip too much air into the mixture as you might for a cake. Just mix until thoroughly combined.
Press dough evenly into the bottom of prepared pan. Prick dough all over with a fork and bake for 13-15 min or until set and there’s just a hint of light golden edge forming. Remove from oven and prick dough again to release air if any bubbles have formed. Set aside to cool completely.
Make the filling.
In a large bowl beat the eggs. Using a spoon, stir in the pumpkin and spices, then gradually stir in the milk until all is combined. Pour into cooled crust and bake for 45-50 minutes or just until filling looks set in the middle. If you over bake it, the filling may crack.
Allow to cool. Cut into squares and top with fresh whipped cream, if desired.
1/2 cup orange marmalade
2 tablespoons green onions, minced
2 teaspoons lemon juice
1 teaspoon ginger, fresh minced
1 teaspoon soy sauce
Mix well. Use on meat while cooking or after cooked.
1/4 cup packed brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
1 clove garlic, finely chopped
1 1/2 lb skin-on bone-in chicken thighs
1 tablespoon vegetable oil
Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger root (minced)
1 1/2 tablespoons minced garlic
5 cups green cabbage (thinly sliced)
2 cups red cabbage (thinly sliced)
2 cups napa cabbage (shredded)
2 red bell pepper (thinly sliced)
2 carrots (julienned)
6 green onions (chopped)
1/2 cups chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.