Kim McMahill

In keeping with what has become a bit of a blog tradition, I’m sharing my pumpkin cheesecake recipe with readers since I’m not a huge fan of the traditional pumpkin pie. Enjoy the cheesecake, if you choose to give it a try, and I hope everyone has a wonderful Thanksgiving. PUMPKIN CHEESECAKE Crust : Crush 10 whole graham crackers and mix with 3 tablespoons of sugar and 3 tablespoons of butter. Press into a 10 inch cheesecake spring pan (bottom and 2 inches up the sides). Bake at 350 degrees for 5 minutes. Remove. Filling : Beat together until smooth, 2 (8-oz) packages of cream cheese (works best if softened), 1 cup of light cream, 1 cup of canned pumpkin, ¾ cup of sugar, 4 egg yolks (save whites in a separate bowl), 3 tablespoons of flour, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, ½ teaspoon each of ginger, nutmeg, and salt. Beat egg whites until stiff and gently fold into the pumpkin mixture. Pour over prepared crust and bake at 350 degrees for 1 hour. Baking times vary, so...

  Even in a normal year, I’m not really gung-ho about all the commercial trappings associated with Christmas. We generally put up a tree that we trim with handmade ornaments or ornaments that were acquired during our travels or that have other special meaning. But what I enjoy the most, is my nativity scenes and this year they happen to all fit in the same cabinet. Each one has a special meaning. My mom started one set for me the first year I was married (34 years ago), giving me an additional piece each Christmas until the company discontinued the set. One belonged to my grandma, one was handmade in Ecuador and I purchased it in a local village market, and one my mom bought me in Juarez, Mexico while we were there doing volunteer work many years ago. The smallest one was purchased during a major event that occurred in our lives eighteen years ago that we overcame, so it symbolizes triumph. This year, though, the nativity sets are what makes this Christmas feel just a little bit no...