Pumpkin Cheesecake With Maple/bourbon Sauce
Ingredients & Directions 1 1/2 c Fine gingersnap crumbs 3/4 ts Ginger -(about 1/2 lb. gingersnaps) 1/2 ts Ground cloves 3/4 c Chopped pecans or walnuts 1/2 ts Freshly grated nutmeg 6 tb Unsalted butter, melted 1 c Unsweetened pumpkin puree, 1/2 lb Cream cheese, at room -fresh or canned (not -temperature -pumpkin pie 1/2 c Sugar Filling) 1/2 c Lightly packed brown sugar 5 Lg. Eggs 1 ts Cinnamon 1/2 c Heavy Cream Here’s a cheesecake recipe I intend to try for Thanksgiving dinner. I found it in the 10/21/91 issue of New York Magazine and thought I’d share it with all of you. PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE MAPLE – BOURBON SAUCE (recipe below) Crust: Lightly butter a 10×2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. Make Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture, 3-4 min. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. Cut with a hot knife, and serve with maple/bourbon sauce. Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer. MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1 C. Light Cream 1/4 Vanilla Bean, split lengthwise 3 Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp. Cornstarch 1/3 C. Heavy Cream Whipped Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool. Put light cream and vanilla bean in a large saucepan, and bring to a boil. Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream. Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes. Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stire until completely chilled, then fold in whipped cream. Yields 6 servings
Caramelized Onion Tarts
Ingredients & Directions 4 tb Extra virgin olive oil 5 Spanish onions, peeled and Sliced 1/4inch thick 4 Anchovy fillets 1 tb Freshly chopped thyme Leaves 2 c Flour and board flour 1/2 c Extra virgin olive oil 1/2 c Milk, barely warmed 2 Eggs 4 tb Cream In a 12 inch to 14 inch saute pan, heat oil over medium heat until smoking. Add onions, anchovies and thyme and cook, stirring regularly until golden brown and very soft, about 20 to 25 minutes. Remove from heat and allow to cool. Meanwhile, place flour, olive oil and milk in a mixing bowl and use your hands to toss to form loosely bound “dough.” Form into a ball, wrap in plastic and chill 10 minutes. Preheat oven to 425 degrees F. When onions have cooled, mix with eggs and cream and season with salt. Divide dough into 4 pieces, roll into 4 inch rounds and crimp edges. Divide onion mix on to rounds, place rounds on a cookie sheet with parchment and bake 20 minutes until golden brown. Serve warm or at room temperature. Yield: 4 servings MEDITERRANEAN MARIO SHOW #ME1A11 Yields 4 servings
Reverse Chocolate Chunk Cookies
Ingredients & Directions 1 1/4 c Sweet butter; at room -temperature 1 tb Sweet butter for buttering -cookie sheets 3/4 c Brown sugar 1 1/4 c Sugar 2 Eggs 1 3/4 c All-purpose flour 1 1/4 c Cocoa powder 2 ts Baking soda 10 oz Solid white chocolate Broken into 1/4″ chunks =or -8 ounces ; white chocolate chips Makes 60 cookies These rich brown cookies studded with chunks of white chocolate are a delicious, inside-out version of chocolate chip cookies. Since the cookie batter is brown to begin with, you won’t be able to use their toasty color as a visual indication of doneness. To avoid overcooking, remove the cookies from the oven as soon as they puff up and are still slightly soft to the touch. The cookies will set as they cool, but should remain pliable rather than hard or crunchy. P R E P A R A T I O N: Preheat the oven to 350 degrees. Lightly butter a cookie sheet, or alternatively, line the sheet with a strip of parchment paper. Set aside. In a mixing bowl, mix together the flour, cocoa powder and baking soda. Set aside. Using an electric mixer or a hand-held beater, cream the butter and sugars until the mixture is light and fluffy. Add the eggs and continue to beat until they are well-combined, about 1 minute. Mix in the flour, cocoa powder and baking soda mixture until well incorporated. Fold in the white chocolate chunks with a rubber spatula. Filling a tablespoon, scoop out individual cookies from the batter and place in even rows on the cookie sheet, leaving 2 inches of space between each cookie. Transfer the cookie sheet to the middle shelf of the oven, and bake for 8-10 minutes until the cookies are puffed and still to the touch. Remove the cookie sheet from the oven and allow cookies to cool and set for 5-7 minutes before carefully removing them with a spatula. If you have used a sheet of parchment paper, slide the entire sheet off the tray, and allow the cookies to cool for 5-7 minutes. Meanwhile, you may re-use the cookie sheet immediately for baking the next batch. Yields 1 servings
Nacho Grande Corn Bread Squares
Ingredients & Directions 2 tb Ornmeal 1 c Shredded Cheddar cheese 1 1/2 oz Cornbread twists** 1 c Chopped seeded tomatoes15 1/2 oz Pinto beans* 1 c Light sour cream 3 tb Chili powder 1/2 c Sliced green onions 2 1/2 oz Jar Sliced Mushrooms; draine 2 1/4 oz Sliced ripe olives, drained 1/2 c Alapeno peppers; sliced * Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated Cornbread Twists Is anyone out there like me? I love the Bake-off cookbooks published every year after the contest is over. This year’s had some great recipes in it and I will post two for those who didnt get the book. This on is from Linda Sue Burlingame AND IS WONDERFUL . Heat oven to 350, grease 13×9 pan: sprinkle with cornmeal. Unroll dough. Press into bottom and 1/4 inch up sides of pan to form crust; firmly press perforations to seal. Bake for 14-19 minutes or until golden brown. Remove. Increase oven temp. to 400. Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid and chili powder, mix well. Spread evenly over baked crust. Top with mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each with sour cream, green onions and sliced olives. Serves 6 or makes 12 appetizers. Enjoy Yields 1 servings
Raspberry Streusel Coffee Cake
Ingredients & Directions TOPPING 1/3 c Flour 1/3 c Brown sugar 1/2 ts Cinnamon 2 tb Butter 1/4 c Raspberry jam –CAKE– 2 c Flour 1 c Sugar 2 1/2 ts Baking powder 1/2 ts Salt 1/2 c Very soft butter 2 Eggs 1 c Milk 1 ts Vanilla Here is a recipe that I got from this months HomeMakers magazine. It looks good and I can’t wait to try it soon. Topping: In a bowl, mix together dry ingred. cut in butter to make fine crumbs Cake: In large bowl combine first 4 ingred; mix thoroughly, add remaining ingred. Beat at low speed on electric mixer until moistened, then at med. sped for 1 minute. Spoon batter into paper muffin things about 2/3 full. Smooth top of batter evenly. Sprinkle with topping and dot with jam. Bake in 350 oven for 20 to 25 min or until tester comes out clean. Cool. Yields 1 Servings
Festive Raisin Tarts
Ingredients & Directions 1 pk (11 oz) pastry mix 1/2 c Walnuts 3 tb Soft butter 1 Egg beaten Whipping cream 1 c Raisins 1/2 c Packed brown sugar 3 tb Orange juice 2 1/2 tb Half and half Prepare pastry according to package directions. Line small tart pans* (2 1/2 inches in diameter and 3/4 inch deep) with pastry. Place on baking sheet. Finely chop raisins and walnuts. Combine with brown sugar, butter, orange juice, egg and half and half. Bake on lower rack at 425F about 20 minutes or until pastry is lightly browned. Top with whipped cream if desired. Makes 1 dozen small tarts. From Yields 12 Servings
Anise Cookies
Ingredients & Directions 6 Egg, separated 1 c Powdered sugar 1 c Flour, sifted 3 ts Anise seed Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff and combine the two mixtures. Gradually beat in the powdered sugar, mix lightly. Sift the flour and add; then stir in the anise seed. Drop from the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put pans into ice box over night. Bake the next morning at 300-F for 12 minutes. Yields 1 Servings
