Pumpkin Walnut Cheesecake
Ingredients & Directions 6 oz Zwieback crackers, crushed 1 c Sugar 3/4 c Brown sugar 6 tb Butter, melted 24 oz Cream cheese, softened 5 Eggs 16 oz Pumpkin 1 3/4 ts Pumpkin pie spice 1/4 c Heavy cream Topping: 6 tb Butter, softened 1 c Brown sugar 1 c Walnuts, coarsely chopped Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! 🙂 Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans. From Yields 12 Servings
Peanut Butter & Jelly Bread Abm
Ingredients & Directions 1/2 tb Yeast 2 tb Jelly 3 c Flour, bread 1/2 c Peanut butter 2 tb Sugar 1 1/4 c Water; very warm Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. The crust will get well-done, so it’s recommended to turn down the darkness control to halfway between the light and middle settings. Sylvia’s notes: This came out fine. Great for the kids. Yields 24 servings
Crab Cakes With Dill Mayonnaise
Ingredients & Directions NORMA WRENN NPXR56B 2 c Soft breadcrumbs 8 oz Crabmeat or imitation crab 2 Eggs 1/4 c Green onions; minced 3 tb Celery; minced 1 ts Lemon juice 1/2 ts Garlic salt 1/4 ts Pepper -COATING: 1/2 c Plain dried bread crumbs 1/4 ts Garlic salt -OIL AND MAYONNAISE 1/4 c Wesson oil 1 Recipe dill mayonnaise -DILL MAYONNAISE 1 lg Egg 1 ts Dried dill weed 1/2 ts -salt 1/4 ts Dry mustard 1/4 ts White pepper 1 c Wesson oil 1 tb Lemon juice In a large bowl, mix together all crabcake ingredients. Shape mixture into 6 patties. Handle gently, patties are soft. On plate, combine coating ingredients. Place each pattie onto coating mix and pat on coating. Place coated patties onto baking sheet. Let stand 15 minutes. In large skillet, heat oil and fry patties over medium heat until golden brown about 3 to 5 minutes on each side. Serve with Dill Mayonnaise. Makes 6 patties. DILL MAYONNAISE: In blender container, place egg, dill, salt, mustard and white pepper. Cover and blend at medium-high speed 10 seconds. With blender running, begin adding oil through opening in blender cover in a very thin stream. When about 1/4 cup oil remains and mayonnaise is thick, blend in lemon juice. With blender still running, add remaining oil in thin stream. Blend mayonnaise until very thick, stopping occasionally to stir in any unincorporated oil if necessary. Refrigerate until ready to used. Yields 6 Servings
Pesto-swirled Bread
Ingredients & Directions 1 pk Dry yeast 1 ts Sugar 2 c Warm water, 105 to 115 -degrees 2 c Semolina, (pasta flour) 1 tb Salt 3 tb Olive oil 3 c All-purpose flour, divided Vegetable cooking spray 6 tb Basil Pesto 1 Egg, lightly beaten 1 tb Water Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Add semolina, salt, and oil; beat at medium speed of a mixer until smooth. Stir in 2 cups all-purpose flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, one tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface. Divide dough in half; roll each portion into an 11 x 7-inch rectangle. Spread 3 tablespoons of the Basil Pesto over center of each rectangle, leaving a 1/2-inch margin around edges. Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in a baguette pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Uncover dough. Combine egg and 1 tablespoon water; stir well, and brush over loaves. Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from pan, and let cool on wire racks. Yield: 2 loaves, 16 servings per loaf. Per serving: 100 Calories; 3g Fat (27% calories from fat); 3g Protein; 15g Carbohydrate; 6mg Cholesterol; 222mg Sodium Yields 32 Servings
Olive And Roasted Pine Nut Bread Braid
Ingredients & Directions === BASIC BREAD DOUGH === 1 Envelope Yeast; (1/4 ounce) 1 tb Olive oil 1 tb Sugar 1 c Warm water; (120 to 130 -degrees) 1 tb Salt 3 c Flour; plus 1/4 c Flour; for dusting board 1/4 c Corn meal 1/4 c Olive oil = === FLAVORING ADD-INS === -= OLIVE AND ROASTED PINE -NUTS 1 tablespoon Garlic; -minced 1/2 c Black olives; chopped 1/2 c Roasted pine nuts = SUNDRIED TOMATO AND -ROSEMARY 1 tablespoon -Garlic minced 1/2 c Sundried tomatoes; chopped 1/4 c Chopped fresh rosemary = BASIL; BLACK PEPPER& -PARMESAN CHEESE 1/2 cup -Basil, chopped 2 tb Cracked black pepper 1/2 c Parmesan Reggiano Cheese Preheat the oven to ??? degrees. Combine the yeast, oil and sugar together in the Kitchen Aid mixing bowl. Whisk the warm water into the yeast mixture to dissolve. Add the flavoring ingredients to the liquid mixture. Add the flour and salt. Using a dough hook on low speed, mix the ingredients until moistened. Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook. Turn the dough into a greased bowl and cover. Let rise for about an hour or until double in size. Turn the dough onto a floured surface and punch down. Shape the dough into a ball. Roll the ball into an evenly thick rope about 2 inches. To braid the bread, line up the three ropes, 1 inch apart, on a greased baking sheet, dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm draft free place until double in size, about 20 minutes. Sprinkle with flour and bake for 20 to 25 minutes or until golden brown. Remove from the oven and brush the braid with olive oil and slice. This recipe yields 1 large loaf. Comments: The original recipe title as listed is ?Olive And Roasted Pine Nut, Sundried Tomato And Rosemary, And Basil Black Pepper, And Parmesan Cheese Bread Braid?. Yields 1 servings
Jam Cake
Ingredients & Directions 1 1/4 c Sugar 1 c Butter 4 tb Buttermilk, dissolved with 1 tsp. of soda 1 c Blackberry jam 2 c Flour 1/2 ts Cinnamon 1/2 ts Allspice 4 Eggs ICING: 6 tb Cream 6 tb Butter 2 c Brown sugar 1 ts Vanilla Mix the first 7 ingredients together, then add eggs one at a time. Mix well and pour batter into 3 well greased and floured cake pans. Bake at 350 degrees until done. Icing: Cook until it forms soft ball in cold water. Beat until thick. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 Servings
Oatmeal Cookies With Raisins And Walnuts
Ingredients & Directions 2/3 c Butter or margarine; (10 -tbsp plus 2 tsp), room -temperature 2/3 c Granulated sugar 1/2 c Packed dark brown sugar 1 lg Egg 1 ts Vanilla 3/4 c All- purpose flour 1 1/4 c Uncooked quick- cooking -oatmeal 1 c Raisins 1 c Coarsely chopped walnuts Source: Woman’s Day Magazine, 10-2-84 Heat oven to 325 degrees F. Lightly grease two 17 x 14- inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium- high speed until fluffy. Reduce mixer to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended. Stir in raisins and nuts. Drop heaping tablespoonfuls dough 2- 1/2 inches apart onto prepared sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely. Notes: These cookies are meant to be eaten freshly baked (within 1 day if stored at room temperature or up to 3 days if refrigerated) they can be wrapped airtight and frozen. Just bring them to room temperature before eating, or thaw a few at a time by microwaving on medium for 1 to 1- 1/2 minutes. You can also refrigerate or freeze dough, then bake as needed. Yields 22 Cookies
