Bonnie Aeschliman:

11/14/2012 7:53 AM

11/14/2012 7:55 AM

After fall’s first frost, pumpkin is in the limelight.

Starting with Halloween’s jack-o’-lanterns, we move swiftly into showcasing pumpkins in our fall decorations. Even the color “pumpkin” has made its way into the fashion industry. You may appreciate pumpkins in fall decor or enjoy sporting the color pumpkin in your wardrobe. But my favorite way with pumpkin is to eat it.

Before we get to the questions for this week, I would like to invite you to stop by Cooking at Bonnie’s Place, 9747 E. 21st St. North, Suite 139, from 10:30 a.m. to 1 p.m. Saturday. I will be autographing my cookbook “Cooking With Bonnie: Farm to France” and providing samples of Ultimate Cranberry Bars, a delicious and beautiful cookie that you will love and is perfect for the holidays, along with other goodies. I would love to meet you and answer any of your cooking questions.

While you are in Cambridge Market, I know you will enjoy visiting the Assistance League of Wichita’s Gingerbread House and having children’s pictures taken with the gingerbread boy. This event will be a fun activity to kick off the holiday season.

Now, here are the questions that our readers are pondering this week.

Q. What is pumpkin pie spice? Can you substitute pumpkin pie spice for the spices called for in pumpkin pie recipes? If so, how much would you use?

A. Pumpkin pie spice is a blend of spices customarily used in pumpkin pies and cakes. The advantage is that it is more economical to purchase a small container of pumpkin pie spice than purchase multiple spices to make one recipe. To determine the amount to use, simply add all the spices together to get the total measure of spices. Then measure that amount of pumpkin pie spice.

Q. I am taking a pumpkin pie to a Thanksgiving gathering. I would like to make one for this event. Could you share a good recipe that is not too complicated?

You’ll find an accompanying recipe that I often make for my family. It is easy and very delicious.

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