Pumpkin Harvest Cheesecake
Ingredients & Directions 3/4 c Chocolate wafer crumbs 1/3 c Pecans, finely chopped 3 tb Butter 1 1/2 c Canned pumpkin 3 Eggs, room temperature 1/2 c Brown sugar, firm packed 1 1/2 ts Cinnamon 1/2 ts Ground ginger 1/2 ts Nutmeg 3 pk Cream cheese, 3x250g – softened 1/2 c Sugar 1 tb Cornstarch Crust: Heat oven to 350F 180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker’s Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake. Yields 1 Cake
Mayonaise Cake
Ingredients & Directions 3 c Flour 1 1/2 c Sugar 1 1/2 c Salad dressing 6 tb Cocoa 1 1/2 c Water 3 ts Vanilla 3 ts Baking soda 1 ts Baking Powder Grease and Flour 9 x 13x 2 oblong pan. Preheat oven to 350 degrees. Mix thoroughly all ingredients in turn. Bake 25 to 30 minutes, cake is done when tooth pick comes out clean. Yields 12 Servings
Canning Potatoes (sweet, Pieces Or Whole)
Ingredients & Directions Potatoes, Sweet–Pieces or Whole It is not recommended to dry pack sweet potatoes. Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts–an average of 2- 1/2 pounds per quart. Quality: Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest. Procedure: Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart to the jar, if desired. Cover with your choice of fresh boiling water or syrup, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 and Table 2. Table 1. Recommended process time for Sweet Potatoes in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb. 2,001 – 4,000 ft: 12 lb. 4,001 – 6,000 ft: 13 lb. 6,001 – 8,000 ft: 14 lb. Table 2. Recommended process time for Sweet Potatoes in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for Pints, 90 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal- Yields 1 Recipe
Rye Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 2 1/4 c Bread flour 1/4 c Rye flour (1 oz) 2 tb Sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1 c Water 1 ts Dry yeast Timer may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Yields 1 Servings
Gooey Cheese Bread Abm
Ingredients & Directions 3/4 c Water 2 Eggs 1/4 Unsalted Butter 1 ts Honey 1 ts Salt 2 1/2 c Flour 2 ts Yeast FILLING 3 c Swiss Cheese; shredded Place all dough ingredients in pan and program for knead only. Press start. The dough will be slightly sticky. After the kneading cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in the refrigerator overnight, or as long as 24 hours. Grease and flour a 9″ cake pan. Preheat the oven to 375?F. with the rack in the center position. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll the dough to a 14 x 10 rectangle with the long side nearest you. Sprinkle 2 cups of the cheese over the surface of the dough. Starting with the edge closest to you, roll the dough up like a jelly roll. Press the edges together and turn it over so the seam is now facing down. With the seam still down, roll the cylinder around itself in a coil and transfer it to the prepared pan. Sprinkle the remaining cheese over the top of the loaf and allow to rise, uncovered for 20 minutes. Bake for 35 minutes at 375?F., then turn the oven down to 350?F. and bake for 10 more minutes. If the cheese begins to brown quickly during the first 35 minutes, turn the oven down sooner. Yields 6 Servings
Ultimate Chocolate Chip Cookies
Ingredients & Directions 3/4 c Butter Flavor Crisco 1 ts Salt 1 1/4 c Firmly packed brown sugar 3/4 ts Baking soda 2 tb Milk 1 c Semi-sweet chocolate chips 1 tb Vanilla 1 c Coursely chopped pecans 1 Egg -optional 1 3/4 c All-purpose flour 1. Heat oven to 375 degrees. 2. Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in large bowl. Bet at medium speed of electric mixer until well blended. Beat in egg. 3. Combine flour, salt, and baking soda. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips and nuts. 4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. 5. Bake at 375 degrees for 8 to 10 minutes for shewy cookies (they will look light and moist-do not overbake), 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet. Remove to cooling rack…if they get that far. Yields 36 servings
Crab Cakes
Ingredients & Directions 5 tb Celery; minced 5 tb Onion; minced 2 3 tsp garlic; minced 4 Egg whites 1/4 ts Salt 1 tb Worcestershire sauce 1/2 ts Tabasco sauce; (1/2 to 1) 1 ts Old Bay Seasoning 2/3 c Mayonnaise 1 c Fresh bread crumbs 1/4 ts White pepper 1 tb Lemon juice 1 lb Lump crabmeat Oil for frying Mix all ingredients except crab in bowl. Fold in crab by hand. Divide mixture into eight equal portions, and fry patties on each side until golden brown. Add more oil as necessary. Drain well on paper towel, and serve. Note: If Old Bay seasoning is not available, substitute 1/4 tsp each celery salt, white pepper, 1/8 tsp each: dry mustard, ground bay leaf, ground cardamon, mace, ginger, ground cassia bark or cinnamon and paprika NOTES : Tip: Serve with lemon wedges or tartar sauce if desired Yields 1 Servings
