Cranberry-Apple Bake



3 cups chopped apples

2 cups fresh cranberries

1/2 cup oats

1 cup sugar

1/2 cup brown sugar

2 Tbl flour

1/2 cup chopped pecans

1 tsp cinnamon

1/2 tsp nutmeg

3 Tbl butter



Mix and place fruit in a 3 quart buttered casserole. Combine dry

ingredients and pat on top. Dot with butter. Cover and bake for

45 min at 325 degrees. Serves 6-8

Lemon Lush



1 cup flour

1 stick butter

1 tablespoon sugar

1 large tub Cool Whip

2 cups powdered sugar

2 8-oz packages cream cheese

2 small boxes instant lemon pudding mix

3 3/4 cup milk



Mix together flour, sugar and butter. Press into a lightly greased

13 x 9 pan. Bake crust for 15 minutes. Let cool completely. Blend

together powdered sugar, cream cheese and 2 cup of cool whip.



Spread onto cooled crust. Mix together pudding mix and milk. Pour

over cream cheese mixture. Top with remaining cool whip. Refrigerate

before serving.

PUMPKIN TOFFEE CHEESECAKE

1 3/4 C. (about 14 to 16 cookies) crushed toffee or plain shortbread cookies

4 t. butter or margarine, melted

3 8-oz. packages cream cheese, softened

1 1/4 C. packed brown sugar

1 15-oz. can pure pumpkin puree

2/3 C. evaporated milk

2 large eggs

2 T. cornstarch

1/4 t. ground cinnamon

1 C. chopped or crushed hard-toffee candies, divided 1 cup sour cream, at room temperature

2 T. granulated sugar

1/2 t. vanilla extract

Caramel ice cream topping (optional)

Preheat oven to 350° F.

For crust, combine cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up on side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown).

Cool on wire rack for 10 minutes.

For cheesecake, beat cream cheese and brown sugar in large mixer bowl at medium speed until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.

Bake for 60 to 65 minutes or until edge is set but center still moves slightly.

Remove from oven and top with 1/3 cup toffee pieces.

For topping, combine sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake.

Bake for 8 minutes. Cool on wire rack.

Refrigerate for several hours or overnight. Remove side of springform pan. Serves 12.

Source: Nestle.

SWIRLED PUMPKIN AND CARAMEL CHEESECAKE



INGREDIENTS:

** Crust **

1 1/2 cups ground gingersnap cookies

1 1/2 cups toasted pecans (about 6 ounces)

1/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) unsalted butter, melted



** Filling **

4 8-ounce packages cream cheese, room temperature

1 2/3 cups sugar

1 1/2 cups canned solid pack pumpkin

9 tablespoons whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 large eggs

4 tablespoons purchased caramel sauce

1 cup sour cream



DIRECTIONS:

Crust:

Preheat oven to 350 degrees. Finely grind crushed cookies,

pecans and sugar in processor. Add melted butter and blend

until combined. Press crust mixture onto bottom and up sides

of 9-inch-diameter springform pan with 2 3/4-inch-high sides.



Filling:

Using electric mixer, beat cream cheese and sugar in large

bowl until light. Transfer 3/4 cup mixture to small bowl;

cover tightly and refrigerate to use for topping. Add pumpkin,

4 tablespoons whipping cream, ground cinnamon and ground

allspice to mixture in large bowl and beat until well

combined. Add eggs 1 at a time, beating just until

combined. Pour filling into crust (filling will almost

fill pan). Bake until cheesecake puffs, top browns and

center moves only slightly when pan is shaken, about 1 hour

15 minutes. Transfer cheesecake to rack and cool 10 minutes.

Run small sharp knife around cake pan sides to loosen

cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room

temperature. Add remaining 5 tablespoons whipping cream

to cream cheese mixture and stir to combine. Press down

firmly on edges of cheesecake to even thickness. Pour cream

cheese mixture over cheesecake, spreading evenly. Spoon

caramel sauce in lines over cream cheese mixture. Using

tip of knife, swirl caramel sauce into cream cheese mixture.

(Can be prepared 1 day ahead. Cover and refrigerate.<WBR>)



Release pan sides from cheesecake. Spoon sour cream into

pastry bag fitted with small star tip (do not stir before

using). Pipe decorative border around cheesecake and serve.



Yield: 10 Servings

Pumpkin Pudding with Honey Pecan Sauce


3/4 cup honey
2 teaspoons pumpkin pie spice
1 1/2 cups canned pumpkin
1 cup evaporated skim milk
6 egg whites

Preheat oven to 350F. In medium bowl, combine first four ingredients; blend well. Beat egg whites to stiff peaks; fold into pumpkin mixture. Pour into six 1 cup souffle dishes or oven safe molds sprayed with nonstick cooking spray. Place in 9 x 12 inch baking dish; fill with hot water almost to top of souffle dishes. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Unmold warm pudding onto dessert plates; top with Honey Pecan Sauce. Garnish with lemon curls and mint leaves if desired.

Honey Pecan Sauce

Mix 1/3 cup honey and 1/2 cup pecan halves; stir in 1/4 to 1/2 teaspoon rum flavoring. Spoon over warm pudding. Makes 6 servings.

THANKSGIVING PUMPKIN CHEESECAKE

1 c. graham cracker crumbs (about 20 sq.)
1/2 c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
1/4 c. sugar

Use less if you wish to line the bottom of the pan only.

FILLING:
4 (8 oz.) pkg. cream cheese, room temperature
6 eggs, room temperature
1 (15-16 oz.) can pumpkin
1 3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt

Preheat oven to 325 degrees. In blender or food processor, grind graham crackers to fine crumbs. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into a 9-10 inch springform pan. Using back of spoon, press crumbs onto bottom and up sides of pan to within 1 inch from top. Set aside. In a large bowl, beat the cream cheese at medium speed until smooth. Add remaining ingredients and beat at high speed for 2 minutes until slightly whipped. Pour into crumb-lined pan. Bake 1 hour and 30 minutes until lightly golden on top. Turn off oven and let cake stand in oven for 60 minutes. Remove cake from oven; cool completely and chill overnight before serving. Makes 16 servings.

 

Pumpkin Cheesecake

Crust:
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup unsalted butter, melted

Cheesecake:
1-3/4 pounds cream cheese, softened
1 cup sugar
3 extra large eggs
1 cup canned solid pack pumpkin
2 teaspoons pumpkin pie spice
Sweetened whipped cream (optional)

For the crust:
In a 9-inch springform pan, combine graham cracker crumbs and sugar. Add the melted butter; mix well with a fork. Press crumbs firmly over the bottom of the pan.

For the cheesecake:
Heat oven to 425 degrees. Beat cream cheese in a large bowl with electric mixer until light and fluffy. Gradually beat in sugar; blend well, scraping down sides of bowl once. Beat in eggs, one at a time, scraping sides of bowl as needed. Beat in pumpkin and pumpkin pie spice until well blended. Pour mixture over crumbs in pan. Place in oven and bake 10 minutes. Reduce oven temperature to 325 degrees; continue to bake 50 to 60 minutes or until center is almost set. (Center will set completely upon cooling.) Transfer to a wire cooling rack; immediately loosen cake from rim of pan with metal spatula. Let stand until cool. Cover; chill at least 8 hours or overnight. Serve with whipped cream, if desired.

Makes 10 to 12 servings.

Double Layer Pumpkin Cheesecake

The Inn at Muddy Creek 

Ingredients
2 packages cream  cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup  canned pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground  nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed cool whip whipped  topping

Mix cream cheese, sugar, and vanilla with electric mixer on
medium  speed until well blended. Add eggs, then mix until
blended.
Do not over-beat  after adding eggs. Remove 1 cup batter,
stir in pumpkin and spices.
Spray 9-inch pie plate with no stick cooking spray,then sprinkle
bottom with crumbs. 
Pour remaining plain batter into crust. Top with pumpkin batter.

Bake at  325 degrees for 40 minutes or until center is almost
set. Cool.
Refrigerate 3  hours or overnight. Top each serving with 1
tablespoon of whipped topping.

PUMPKIN AND CARAMEL SWIRL CHEESECAKE

INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream

DIRECTIONS:

Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies,
pecans and sugar in processor. Add melted butter and blend
until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Filling:
Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping. Add pumpkin,
4 tablespoons whipping cream, ground cinnamon and ground
allspice to mixture in large bowl and beat until well combined.
Add eggs 1 at a time, beating just until combined. Pour filling
into crust (filling will almost fill pan). Bake until cheesecake
puffs, top browns and center moves only slightly when pan is
shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and
cool 10 minutes. Run small sharp knife around cake pan sides to
loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature.
Add remaining 5 tablespoons whipping cream to cream cheese mixture
and stir to combine. Press down firmly on edges of cheesecake to
even thickness. Pour cream cheese mixture over cheesecake, spreading
evenly. Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.<WBR>)

Release pan sides from cheesecake. Spoon sour cream into pastry
bag fitted with small star tip (do not stir before using). Pipe
decorative border around cheesecake and serve.

Yield: 10 Servings

Gingerbread with Lemon Sauce



Gingerbread:

1/2 cup water

1/2 cup shortening

1/2 cup packed brown sugar

1/2 cup light molasses

1 beaten egg

1 1/2 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. ground ginger

3/4 tsp. ground cinammon



Preheat oven to 350º. Spray an 8" square pan with

non-stick cooking spray and set aside. In a large

mixing bowl beat together water, shortening, sugar,

molasses and egg.

In a separate bowl, stir together flour, salt, powder,

soda, ginger and cinnamon. Add to dry ingredients and

beat until smooth. Pour into prepared pan and bake for

35 minutes, or until toothpick inserted in middle

comes out clean.



Sauce:

1/2 cup sugar

1 Tbsp. cornstarch

1/8 tsp. salt

1/8 tsp. ground nutmeg

1 cup boiling water

2 Tbsp. butter or margarine

1 1/2 Tbsp. lemon juice



Mix first 5 ingredients. Cook until thick and clear,

stirring constantly. Add butter and lemon juice. Serve

hot over cut cake.



Serves 9

Bread Pudding with Whiskey Sauce



3/4 Cup raisins

2 Tablespoons dark rum

1 Lb. French bread (cut in 1 inch cubes)

3 Cups milk (do not use low fat)

1 Cup half and half

3 Eggs (beaten to blend)

2 Cups sugar

3 Tablespoons butter (unsalted, melted)

2 Tablespoons vanilla extract

1/2 Teaspoon cinnamon (ground)



Place raisins in small bowl. Pour rum over. Let

soak 20 minutes. Pre-heat oven to 325 degrees.

Generously butter 13x9x2 inch baking pan. Place bread

in large bowl. Pour milk and half and half over. Let

soak 5 minutes. Whisk eggs with sugar, butter,

vanilla and cinnamon in medium bowl pour over bread.

Add raisins and rum and toss to coat. Transfer bread

mixture to prepared pan. Bake until top is golden

brown (bread may puff above rim of pan). About 1

hour.



For Sauce:

1/2 Cup unsalted butter (1 Stick)

1/2 Cup golden brown sugar (firmly packed)

1 Egg

3 Tablespoons whiskey

Whipped cream (sweetened)



Melt butter with both sugars in heavy medium saucepan

over low heat, stirring until sugar dissolves. Whisk

egg in small bowl to blend. Gradually whisk in some of

melted butter mixture. Return mixture to saucepan and

whisk until smooth, 1 minute; Do not boil. Whisk in

whisky. Spoon warm bread pudding into plates. Spoon

sauce over. Top with dollops of whipped cream and

serve.

Mocha Cheesecake



Ingredients



1 (9-ounce) package chocolate wafers

2 tablespoons sugar

1/3 cup butter or margarine, melted

6 tablespoons finely ground espresso beans

1/2 cup boiling water

3 (1-ounce) semisweet chocolate squares

2 (8-ounce) packages cream cheese, softened

1 cup sugar

1 1/4 cups sour cream

4 large eggs

Preparation

Process chocolate wafers in a food processor until ground. Add 2

tablespoons sugar and butter; pulse 1 or 2 times. Press crumb mixture

into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Chill.



Stir together espresso beans and 1/2 cup boiling water; cool. Pour

through a coffee filter, reserving 1/3 cup liquid (add water to make

1/3 cup, if necessary).



Melt chocolate in a small saucepan over low heat, stirring often.



Beat cream cheese at medium speed with an electric mixer until smooth.

Gradually add 1 cup sugar, beating well. Add espresso, melted

chocolate, sour cream, and eggs; beat until blended. Pour into crust.



Bake at 350° for 55 minutes. Turn off oven, and leave cheesecake in

oven 1 hour with oven door slightly open. Cool on a wire rack. Chill

at least 8 hours.

Yield



12 to 14 servings

Southern Living, NOVEMBER 1998

Marbled Pumpkin Cheesecake



Notes: Up to 2 days ahead, make cheesecake; cool completely, cover,

and chill. Remove pan rim and serve cheesecake with sweetened softly

whipped cream flavored to taste with Chinese five spice seasoning or

chopped crystallized ginger.

Ingredients



About 8 ounces gingersnap cookies

2 tablespoons granulated sugar

3 tablespoons melted butter or margarine

2 packages (8 oz. each) neufchâtel (light cream) cheese or cream cheese

3/4 cup firmly packed brown sugar

2 large eggs

1 1/2 teaspoons Chinese five spice seasoning or pumpkin pie spice

1 can (1 lb.) pumpkin

Preparation

1. Crush enough cookies to make 1 3/4 cups crumbs. In a 9-inch

cheesecake pan with removable rim, mix cookie crumbs, granulated

sugar, and butter. Press over bottom and about 1 inch up pan sides.



2. Bake crust in a 325° oven until slightly browner, about 15 minutes.



3. Meanwhile, in a food processor or in a bowl with a mixer, blend

cheese, brown sugar, and eggs until smooth. Spoon 1/2 cup of the

cheese mixture into a small bowl. Add five spice and pumpkin to

remaining cheese mixture and mix well.



4. Pour pumpkin filling into hot or cool crust. Drop rounded

tablespoons of the reserved cheese mixture onto the pumpkin filling.

With a knife tip, swirl to marble the white and orange mixtures.



5. Bake in a 325° oven until the center barely jiggles when cake is

gently shaken, about 50 minutes. Cool on a rack. Cover and chill until

cold, at least 2 1/2 hours. Run a knife between cake and pan rim;

remove rim.

Yield



Makes 10 to 12 servings



Sunset, NOVEMBER 1998

SWEET POTATO PUDDING
1 lb. 7 oz. sweet potatoes
3 eggs
3/4 c. sugar
Dash of salt
4 tbsp. margarine
Dash of cinnamon
1/3 c. wine, preferably white
1/2 c. milk
Marshmallows

Put sweet potatoes through sieve or mash them. Beat eggs lightly, add sugar, salt, melted margarine, wine, cinnamon and milk. Place in greased casserole and bake in 325 degree oven for one hour. Melt marshmallows on top. Serves 4 to 6.