(Elf Tiffany holds court at World of Beer. Photo Socotra).
OK- trust me, I am not going to try to understand even the Executive Summary of the recommendations of the Presidential Panel on reviewing what is happening at NSA. Can’t do it, not with all the elves running around. There is something equally strange in a court ruling yesterday that Politico was talking about this morning. Apparently the White House was sending unclassified secret orders to some of the Agencies, and claiming Executive Privilege about it. A Federal judge said it was troubling and told the Administration to come up with the unclassified directives.
I don’t know if that will happen, and I have decided I will worry about it when the time comes. In the meantime, I was talking to Elf Tiffany at World of Beer last night, and things appear just fine.
Rather than worry, I thought I would pass along my Shenandoah Pal Annie’s favorite pumpkin Cheesecake recipe. She has been using it for thirty-five years, and it is not secret at all. Here it is, for your holiday enjoyment:
Pumpkin Cheesecake with Gingersnap Crust
1 ¼ Cups Gingersnap cookie crumbs (about 20 2-inch cookies)
¼ Cup unsalted butter, melted
3 8 oz packages cream cheese, softened
1 Cup sugar
1 Tsp ground cinnamon
1 Tsp ground ginger
1 Tsp ground cloves
1 16 oz can pumpkin pack
4 eggs
Heat oven to 350° – mix cookie crumbs and butter. Press evenly on bottom of 9X3 spring form pan. Bake 10 minutes, cool.
Reduce oven temperature to 300°. Beat cream cheese, 1 cup sugar, cinnamon, ginger and cloves in 4 quart bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture.
Bake until center is form, about 1 ¼ hours, cool to room temperature. Cover and refrigerate at least 3 hours but no longer than 48 hours.
Serve with homemade whipped cream.
Copyright 2013 Vic Socotra
www.vicsocotra.com
Twitter: @jayare303