This week Food Matters Project recipe was chosen by Sandra of Meadowsknits. Sandra chose Mark Bittman's recipe for Baked Pumpkin-Orange Custard. The custard was very flavorful but it needed texture and crunch. I used Mark's suggestion to top the custard with crushed gingersnaps. What a GREAT idea. That was exactly what it needed. The gingersnaps need to be added right before serving so they keep their crunch. A wonderful fall dessert. Thanks Sandra for a tasty choice.
You can find the recipe for this here on Sandra's blog and for the other Food Matters Project members take on this recipe click here.
Want to cook along with us and join in the fun? Click here for all the information about our project.