Thursday, October 15, 2009

Cheesecake Factory Pumpkin Cheesecake

1 1/2 c. graham cracker crumbs
5 T. butter, melted
1 c. plus 1 T. sugar
3 (8 oz.) pkgs. cream cheese, softened
1 t. vanilla
1 c. canned pumpkin
3 eggs
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
whipped cream

Preheat the oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 T. sugar in a medium bowl. Stir well enough to coat all the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

Press the crumbs onto the bottom and about 2/3 of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 c. sugar, and vanilla. Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut.

Serve with a generous portion or whipped cream on top. Serves 8.

by Joann G.

Pumpkin Chocolate Chip Muffins

1 1/2 c. flour
1 1/2 c. whole wheat flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon or pumpkin pie spice
1/2 t. salt
4 large eggs, slightly beaten
2 c. sugar
1 can (15 oz.) pumpkin
1 c. vegetable oil
2 c. semi-sweet chocolate chips

Preheat oven to 35o degrees F. Grease 36 muffin cups or line with paper bake cups.
Combine flours, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in chocolate chips. Spoon batter into prepared muffin cups.

Bake for 20-25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.


by Catherine S.

Pumpkin Cream Sandwiches

3 T. unsalted butter, at room temp.
1/3 c. brown sugar
1/4 c. sugar
1/2 c. canned pumpkin puree
1/2 t. pure vanilla extract
1 large egg
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. pumpkin pie spice
1/4 t. kosher salt
2/3 c. cream cheese, at room temp.
1/4 c. heavy cream
1/4 c. powdered sugar

Heat oven to 375 degrees F.

Beat the butter, brown sugar and sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg; beat until combined.

Combine the flour, baking powder, soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter. Beat on medium-low speed until fully incorporated.

Spoon heaping tablespoons of the mixture 2 in. apart onto parchment, or foil lined baking sheets. Bake until puffed and cooked through. About 10 minutes. Let cool for 5 minutes.

Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream and powdered sugar until smooth and spreadable.

Spread the flat sides of half the cooled cookies with cream cheese mixture. Top with the remaining cookies.

by Alison L.

Easy, Extra Creamy Pumpkin Pie

9 inch pie crust
1 1/3 c. (14 oz. can ) sweetened condensed milk
1 3/4 c. cooked/canned pumpkin
1 large egg
1/4 t. nutmeg
1/4 t. ginger
1/2 t. salt
1/2 t. cinnamon
1 c. hot water

Preheat oven to 375 degrees F. Beat all ingredients together until well combined. Mixture will be very watery in texture. Use a pie ring or gently cover edges of pie crust with aluminum foil. Pour filling into the crust. Bake for 35-40 minutes. Remove foil or pie ring from edges, and bake for 15-20 minutes more. (Total bake time is 50-60 minutes.) Remove and cool when the filling is puffed, lightly cracked around the edges, and the center wiggles slightly when jiggled. Cool to room temperature before serving. Serve alone or with whipped cream.

*This is our favorite pumpkin pie recipe. It's not too spicy, and it is so creamy that we often enjoy it without any whipped cream.

by Dianna G.

Thursday, October 8, 2009

Pear Tart

1 1/3 c. all purpose flour
3 T. sugar
1/4 t. salt
7 T. cold butter, cubed (no substitutes)
3 T. cold water

3/4 c. sugar
1/4 c. slivered almonds, toasted
1/4 c. all purpose flour
1/2 to 3/4 t. ground cinnamon
4 medium ripe pears, peeled and sliced
1 T. butter

Glaze: (optional)
1/4 c. confectioners sugar
1 1/2 t. milk
1/4 t. vanilla extract

In a bowl, combine flour, sugar and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. (May also form with hands.) Roll out to a 14 inch circle. Transfer pastry to a 14 inch pizza pan. In a bowl, combine the sugar, almonds, flour and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 inches of edges; dot with butter. Fold edges of pastry over pears. Bake at 375 degrees for 45-50 minutes or until golden brown.

For glaze, combine the confectioners sugar, milk and vanilla. Pour over tart.

Yield: 8-10 servings

by Joann G.

Zucchini Stuffing Casserole

2 lbs. zucchini, sliced
1/4 c. chopped onion
1 c. shredded (or finely cut) carrot
1 can cream of chicken soup
1 c. sour cream
1 pkg. stuffing (like Stove Top)
1/2 c. butter or margarine

Cook zucchini and onion for 5 minutes. Combine carrots, soup, and sour cream. Add to zucchini and place in casserole pan. Mix stuffing mix with butter. Place on zucchini mixture. Bake at 350 degrees for 25-30 minutes.

*Note: Can add handful of cheese to sour cream mixture; you can also add other vegetables such as green beans or broccoli.

by Jana C.

Zucchini Bread

3 eggs
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. soda
1/4 t. baking powder
1 t. cinnamon
1 t. pumpkin pie spice (optional)
3 c. flour
2 c. raw zucchini, grated
1 c. nuts, chopped (optional)

Combine eggs, oil, sugar and vanilla. Mix together. Add dry ingredients. Stir in zucchini and nuts. Bake in 2 greased and floured loaf pans or a 10 cup bundt pan at 325 degrees for 1 hour or until done. Cool. Meanwhile, combine icing ingredients. Drizzle over cooled loaf.

1 t. butter, melted
2 t. milk
2 t. lemon juice
1 c. powdered sugar

by Sariah R.