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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, February 2, 2010


Decorative jars of this spiced topping will make welcome holiday gifts for your friends and family.

1 cup chopped pecans
2 Tbsp. butter, melted
1 1/2 cups maple syrup
1/4 cup half-and-half
1 Tbsp. fresh lemon juice
2 tsp. ground cinnamon
3/4 tsp. ground ginger
1 (16oz.) can pumpkin

Cook pecans in butter in a medium saucepan over medium heat, stirring constantly, until toasted. Stir in syrup and remaining ingredients; cook 4 minutes, stirring occasionally. Serve warm over ice cream, pancakes, french toast, or waffles. Store sauce in refrigerator up to 1 week.
Yield: 4 cups

"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion.~Henry David Thoreau

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