The man of the house and I like to take short road trips on the weekends. It is great fun to explore new places and tour roads less taken in the beautiful state of North Carolina.
A couple of years ago, we discovered a lovely winery in Dobson, NC called Shelton Vineyards. The day we went, they were having a vintage Mercedes show and we enjoyed seeing the old classic cars while sipping our wine.
Later that day, we had supper at the Harvest Grill which is located on the grounds of the vineyards.
We feasted on Roasted Duck and filled our bellies with a hearty stew, all while washing it down with wine made right on the property.
The finale was the dessert. A simple pumpkin pudding-served in a mason jar. It was the perfect ending to a perfect day.
Here is a recipe that I made up that tastes very similiar to what we had.
I hope you enjoy it!
1-15 oz can Pumpkin Puree
1-3.4 oz box Instant Vanilla Pudding
1-cup of milk.
Ginger Snap Cookies (I used about 10)
Mix the first three ingredients together in a bowl and blend until incorporated.
Put 10 Ginger Snaps in a zip-top bag and crush with a rolling pin. Sprinkle the cookie crumbs on the bottom of an 8×5 dish or (for a fun way to serve) divided evenly between 4- 8oz canning jars. Spoon the pudding mixture over the cookie crumbles and enjoy! * add some whipped cream and a dash of cinnamon or nutmeg.
You can store in the refrigerator and serve chilled, but I like to eat it right away!