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  FALL 2020 a BC HOLSTEIN NEWS 33
     We are sad to miss our Corn Trial BBQs this Fall,
so we are offering a $5/bag discount on early corn seed orders received by
October 31, 2020!
The Ribeye will return next year!
    Call or text Alexis 604-319-0376
Visit our Facebook page and website to view Trial Site Videos at
the end of September.
 www.pacificforagebag.com
              VIRTUAL EDITION
       Check out the very latest equipment, technology and techniques to improve your farm operation - all online.
JANUARY info@agricultureshow.net 2021
       Pumpkin • Cheesecake •
www.dairyfarmersofcanada.ca/en/ canadian-goodness/recipes
Prep: 45 minutes
Cooking: 30 minutes Refrigeration: 4 hours
Yields: 10 - 12 servings
INGREDIENTS:
CRUMB CRUST
1 1/4 cups (310 mL) graham wafer crumbs 1/4 cup (60 mL) sugar
1/4 cup (60 mL) melted butter
1/2 tsp (2 mL) ground cinnamon
FILLING
1 can (14 oz/398 mL) pumpkin, pureed
1 lb (450 g) Canadian Cream cheese, softened
1 1/2 cups (375 mL) 35% cream
3/4 cup (180 mL) sugar
2 eggs
2 tbsp (30 mL) finely chopped candied ginger
1 1/2 tsp (7 mL) pumpkin pie spice
TOPPING
1/2 cup (125 mL) 35% cream whipped
1 tbsp (15 mL) finely chopped candied ginger
PREPARATION
Preheat oven to 375 °F (190 °C).
CRUST: In a bowl mix together crumb crust ingredients and press
firmly onto bottom and halfway up sides of 9-inch (23 cm) springform pan.
FILLING: In bowl mix together canned pumpkin and Cream cheese until smooth. Stir in remaining ingredients. Pour into springform pan and bake for 30 min.
Turn oven off and allow to cool in oven for 30 minutes. Refrigerate for 4 hours or overnight.
TOPPING: Spread or pipe whipped cream on top of cheesecake. Decorate with candied ginger.
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