Cranberry Pumpkin Muffins
(Makes 12 pieces)

1 C canned pumpkin
1/2 C vegetable oil
2 cups sugar
2 eggs (lightly beaten)
2 1/4 C flour
1 T pumpkin spice (see sidebar)
1 tsp. baking soda
1/2 tsp. salt
1 C whole, fresh cranberries

Preheat oven to 350. In a large bowl mix first 4 ingredients. In another bowl, mix flour, spice, soda and salt. Combine the 2 mixtures, stirring until dry ingredients are just moist. Stir in cranberries. Pour batter into greased muffin pans and bake for 30 minutes, till toothpick comes out clean.

Tips & Glossary: New England

Bouquet Garni: (boo-kay gar-nee), a bundle of  herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving.

Ginger:  dried ground ginger is far more potent than freshly grated from the root.   Sweet dessert recipes call for ground powder.  If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. 

Nutmeg:  Use small whole nuts and store them, tightly covered, in a dry dark area.  Grate what you need using the smallest grating edge or grind in a food processor.  What a difference from store bought nutmeg!

Piecrust:   Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust.  But for those willing to make their own, the payoff is great. 

Pumpkin spice: You can buy this in a store or make your own: 4 parts cinnamon, 2 parts ginger, 1 part each allspice and nutmeg.