October 2014

Serves 16

1 cup crushed ginger snap cookies

3 tbsp melted butter

1tsp ground cinnamon

2 tbsp brown sugar

4 - 250g packages of cream cheese, softened

1 1/2 cup sugar

5 eggs

1/4 cup flour

2 tsp pumpkin pie spice or to taste

1 can (14oz/398 ml) pumpkin

2 tbsp light rum

1 cup whipping cream, whipped

- Combine crushed ginger snaps, butter, cinnamon and brown sugar. 

- Press into base of lightly greased 9" springform cake pan. Pat firmly and chill. 

- Beat softened cream cheese with electric beater until fluffy. Slowly beat in sugar. Add eggs one at a time beating well after each addition. 

- Gradually beat in flour, pumpkin pie spice, pumpkin and rum. Pour batter over crust. 

- Preheat oven to 325 or less if

Well Fall is definitely here and we have just witnessed the most glorious of fall colours in my memory.  The beauty was breathtaking and for this, I am grateful.  With Canadian Thanksgiving upon us, there are so many things we can be grateful for in Muskoka if we stop and take in the scent of leaves, the sun shining, the weather comfortable (when not raining!!), the wide open spaces, the soft air around our lakes, the pines.  

The cottage has long been a destination at Thanksgiving.  While there is a practical side to spending Thanksgiving at the cottage i.e. battening down the hatches for the winter to come, many look forward to their family gathering for Thanksgiving Dinner.  Not only is it a feast from the bountiful harvest but a feast of air,