Pumpkin Cheesecake
submitted by
Alicia3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 Tbsp. white sugar
2 Tbsp. brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup pumpkin (canned or fresh)
3 egg yolks
1 1/2 tsp. ground cinammon
1/2 tsp. ground mace
1/2 tsp. ground ginger
1/4 tsp. salt
3 (8 oz.) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 Tbsp. whipping cream
1 Tbsp. cornstarch
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1. Preheat oven to 350 degrees F.
2. Combine graham cracker crumbs, ground pecans, 2 Tbsp. both white and brown sugars, and the melted butter and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, pumpkin, 3 egg yolks, cinammon, mace, ginger, and salt in a medium bowl. Mix well and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 Tbsp. white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool, then refrigerate.
I made this last Thanksgiving and it was a hit! I used fresh pumpkin (cooked of course) and I used pumpkin pie spice instead of the cinammon, mace, ginger this recipe called for.
Crumb Top Apple Pie
submitted by Mrs. T 1/2 c. brown sugar 1/4 tsp. nutmeg 1/2 tsp. cinnamon 1/2 tsp. salt Unbaked 9” pie shell 6 apples, peeled, cored, sliced Lemon juice Crumb topping: 1/2 c. sugar 3/4 c. flour 1/2 tsp. cinnamon Dash of salt 1/2 cup butter Begin by mixing together the brown sugar and spices in a small bowl. In the pie shell, alternate layers of apples with the spice mixture. Sprinkle each layer with lemon juice before adding another layer. When all apples and spices are in pie shell, make the topping by mixing the sugar, flour, cinnamon, and dash of salt in a medium bowl. Cut in the butter with a pastry blender until crumbs form. Top the pie with the crumb topping. Bake the pie at 450º for 15 minutes; then reduce the heat to 350º and bake 30 minutes more. Serve warm with cheddar cheese or ice cream on the side. This excellent pie comes from Jane & Michael Stern’s wonderful cookbook, Square Meals. I have made this pie so many times that its page in my handwritten cookbook is freckled with apple juice and spices.
Apple Cranberry Crisp
submitted by Mrs. T 3 cups chopped unpeeled apples 2 cups raw cranberries 3/4 cup sugar TOPPING: 1 1/2 cups quick or old-fashioned oats 1/3 cup brown sugar, packed 1/3 cup whole wheat or all-purpose flour 1/3 cup chopped pecans 1/3 cup canola oil Combine the apples, cranberries and sugar in a 9” square baking dish or a 2-qt. casserole dish. Mix thoroughly to blend; set aside. Combine topping ingredients until crumbly; spread evenly over fruit layer. Bake at 350º for 1 hour or until the fruit is fork-tender. Serve warm with vanilla ice cream or whipped cream. Yield: 6-8 servings. This is a wonderful dessert to make in the fall when apples and cranberries are both fresh. But it tastes good anytime! I’ve adapted this recipe from the original to make it healthier and lower in fat and sugar.
Hot Apple Oatmeal
submitted by Mrs. T 4 cups milk 1/2 cup brown sugar 2 teaspoons butter 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 cups old-fashioned oats 2 cups chopped, unpeeled apples 1 cup raisins, optional 1 cup chopped walnuts, optional In a large saucepan, combine the milk, brown sugar, butter, salt and cinnamon. Bring mixture to a boil over medium heat. Meanwhile, combine all of the remaining ingredients in a large bowl. When the milk mixture comes to a boil, remove it from the heat. Pour the hot milk mixture over the oatmeal mix in the bowl. Stir well. Pour the mixture into a buttered 2-quart casserole. Cover the casserole and bake for 45 minutes at 350º, or until most of the liquid is absorbed. Serve with additional milk or cream. I found this recipe many years ago in my favorite cooking newsletter, Cook & Tell. We have served this oatmeal to many guests over the years and everyone loves it. I will sometimes omit the raisins and/or walnuts if I know our guests have picky children, but the nuts and raisins are a delicious addition to the recipe otherwise.
Apple Crisp Pizza
submitted by Mrs. T Pastry for a single crust pie 2/3 cup sugar 3 tablespoons flour 1 teaspoon cinnamon 4 medium apples, peeled and sliced 1/2” thick TOPPING: 1/2 cup flour 1/3 cup brown sugar 1/3 cup old-fashioned (or quick-cooking) oats 1 teaspoon cinnamon 1/4 cup butter or margarine, softened 1/4 to 1/2 cup caramel ice cream topping Roll out pastry to fit a 12-inch pizza pan; fold under or flute edges of pastry. Combine sugar, flour and cinnamon in a bowl; add apples and toss mixture together well. Arrange apple slices in a single layer over pastry in a circular pattern to completely cover pastry. Combine the first five topping ingredients in a bowl; mix well and sprinkle over apples. Bake at 350º for 35 to 40 minutes or until apples are tender. Remove from oven and immediately drizzle caramel topping over apples. Serve warm. Yield: 12 servings This is a wonderful dessert to make in the fall when the apples are ready to pick. It makes your kitchen smell so good! You may add vanilla ice cream on top if you like, but it’s delicious just as it is.
Pumpkin Oatmeal
submitted by Jenny 1 cup quick oats 1 1/4 cups water (or more) 1/2 cup pumpkin puree (fresh or canned) 1/2 tsp pumpkin pie spice* 2 T brown sugar Mix oats & water, microwave 2-3 minutes or until thick. Add pumpkin, spice, and sugar, heat through. YUMMY! * Make pumpkin pie spice at home! 1T cinnamon + 3/4 tsp nutmeg + 3/4 tsp ginger + 1/2 tsp cloves and you've got some for now and for later.
Pumpkin Empanadas
submitted by AliciaDough:2 cups all-purpose flour1/2 teaspoon salt2/3 cup butter
6 tablespoons water Filling:
1 1/2 cups cooked pumpkin
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
2. To make fruit filling: Cut pumpkin into fourths. Roast pumpkin in 350 degree oven by placing pumpkin fourths face down on cookie sheets and cover with foil. Roast pumpkin for 1 hour or until meat is soft. Scoop out hot pumpkin meat and place in large mixing bowl. Add sugar, cinnamon, and nutmeg to pumpkin and mash with potato masher. Mix thoroughly.
3. Place a large spoonful of filling near the rounded edge a dough circle. Fold circle over to create a hemisphere and then seal edges with fork. These may then be baked in a preheated 350 F until golden brown. Remove from oven and immediately dust with white sugar and cinnamon.
Pumpkin empanadas are a Horn family tradition (it's a Mexican thing to use a lot of pumpkin). You can make these as apple empanadas by cooking up some peeled, cored, chopped apples with sugar, cinammon and nutmeg and using that as the fruit filling. I've never made these from a recipe so these quantities for the filling are guesses. Just add as much brown sugar and spices as suit your taste buds!
Pumpkin Layered Dessert
submitted by Mrs. T
Crust:
1 cup flour
2 T. sugar
1/2 cup margarine, softened
1/2 cup chopped walnuts
Mix together ingredients and pat into a 13x9-inch pan or dish. Bake at 350º for 15 minutes or until golden brown. Let cool.
2nd Layer:
8 ounces cream cheese, softened
1 cup powdered sugar
half of a 12-oz. tub frozen whipped topping, thawed
Beat cream cheese and sugar well. Fold in whipped topping and spread on cooled crust.
3rd Layer:
16-oz. can of pumpkin
2 small (3.5 oz. I think) pkgs. vanilla instant pudding mix
1 cup half & half cream (or use evaporated milk or even regular milk)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Beat these ingredients together and spread the pumpkin mixture over the cream cheese layer. Chill for 1 hour.
4th Layer:
remaining 6 ounces of whipped topping (from the 12-oz. tub mentioned above)
Chopped walnuts
Spread the remaining whipped topping over the pumpkin mixture. Sprinkle with chopped walnuts. Refrigerate until ready to serve.
This wonderful dessert has been a favorite at our Thanksgiving dinners for 10 years!
Pumpkin Streusel Coffee Cake
submitted by Mrs. TCake:
1/2 cup butter or margarine
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
Pumpkin Layer:
1 (15 to 16-oz.) can pumpkin
1 slightly beaten egg
1/3 cup sugar
1 tsp. pumpkin pie spice
Streusel:
1 cup brown sugar
1/3 cup butter, softened
2 tsp. cinnamon
1/2 to 1 cup chopped pecans
Cream butter, sugar, and vanilla in mixer bowl. Add eggs, beating well. Sift together flour, baking powder, and soda and add them to the creamed mixture alternately with the sour cream.
In a smaller bowl, combine the pumpkin, egg, sugar and pie spice. In another small bowl, combine all the streusel ingredients until crumbly.
Spoon half of the cake batter into a well-greased 13 x 9” pan. Spread the batter evenly, being sure to get into the corners of the pan. Sprinkle half of the streusel over the batter. Now spread all of the
pumpkin layer over the streusel. Next, spread the remaining cake batter evenly over the pumpkin layer. sprinkle the remaining streusel over the top. Bake at 325º until a toothpick comes out clean.
Makes one 13 x 9” coffee cake.
Apple Affair
submitted by Carrie
1 package yellow cake mix
1 package Vanilla Jell-o flavor instant pudding & pie filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 granny apples, peeled, coarsely chopped
20 Kraft caramels, unwrapped
1/4 cup milk
Preheat oven to 350 degrees. Grease and flour 12 cup bundt pan or 10 inch tube pan. Beat cake mix, dry pudding mix, water, eggs, and oil in large bowl with electric mixer on low speed until blended. Beat on high for 2 minutes. Gently stir in apples. Pour in pan.
Bake 50 minutes to 1 hour. Cool 20 minutes and remove from pan, cool completely on wire rack.
Microwave caramels and milk for 1 minute stirring every 30 seconds until blended. Cool 10 minutes until slightly thickened. Drizzle over cake
Makes 16 servings
Libby's Pumpkin Roll
submitted by
Carrie Mix dry ingredients
1 cup sugar
3/4 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
Add
2/3 cup pumpkin (a large can will make 5 rolls)
3 eggs
Grease 15 x 10, 1/2 inch cookie sheet and line with waxed or parchment paper. Spread pumkin roll mixture and if desired spinkle with 1/2 cup chopped nuts. Bake in a pre‑heated 350 degree oven for 15 minutes. Place linen towel flat and sprinkle with sugar. Quickly flip from pan to linen towel. Remove wax paper carefully and roll pumpkin roll with towel and cool completely.
Filling ‑ Cream together
2 tsp crisco
1 tsp vanilla
8 oz softened cream cheese
1 cup powdered sugar
Unroll pumpkin roll, careful not to get sugar everywhere, and spread icing all over the exposed side. Reroll tightly, wrap in aluminum foil and store in fridge of freezer. Hope you enjoy this as much as we do!
Kirsten's Apple Bean Bake
submitted by
Katie1 48oz. jar Great Northern Beans, drained (I only use 2 15oz cans)
4 Tbsp. butter
3 cups cubed tart cooking apples, peeled
1/2 cup chopped onion
3/4 cup light brown sugar
1/2 cup ketchup
1 tsp. cinnamon
1 tsp. salt (or to taste)
1 lb. ground beef, browned and drained
Preheat over to 375 degrees. While the beef is browning, melt the butter in another large skillet. Add apples and onions, cook 10 minutes, or until the apples are tender, stirring occasionally. Add brown sugar and stir until dissolved. Blend in the ketchup, cinnamon and salt. Place beans in a 2 quart caserole dish. Add browned and drained hamburger. Pour apple mixture over all and mix well. Bake in a preheated 375 degree oven for 1 hour.
Spiced Pumpkin Praine Roll
submitted by
Katie3 eggs
3/4 canned pumpkin (not pumpkin pie mix)
1/4 package yellow cake mix (1 cup)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Powdered sugar
1/2 package (8-ounce size) cream cheese, softened
1/2 cup packed brown sugar
1 cup whipping (heavy) cream
1/4 cup chopped pecans, toasted
Heat oven to 375 degrees. Line jelly roll pan with aluminum foil or wax paper; grease foil or wax paper.
Beat eggs in medium bowl with electric mixer on high speed about 2 minutes or until very thick and lemon color. Beat in pumpkin until well mixed. Gradualy beat in cake mix (dry), cinnamon, nutmeg and cloves on low speed; continue beating 1 minute. Pour into pan, spreading to corners.
Bake 8-12 minutes or until cake springs back when touched lightly in center. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully move foil. While hot, carefully roll cake and towel from narrow end. Cook on wire rack at least 30 minutes.
Beat cream cheese and brown sugar in medium bowl with electric mixer on high speed until smooth. Gradually add whipping cream; beat until stiff. Stir in 2 tablespoons of the pecans.
Unroll cake and remove towel. Spread two-thirds of the cream cheese mixture over cake; roll up. Spread remaining cream cheese mixture over outside of cake. Sprinkle with remaining 2 tablespoons pecans. Store covered in refigerator.
Polish Kraut 'n Apples
submitted by
Katie1 lb. fresh or canned sauerkraut
2 lbs. lean smoked Polish sausage
5 tart cooking apples, thinly sliced
1/2 cup packed brown sugar
3/4 tsp. salt
1/8 tsp. pepper
3/4 cup apple juice or cider
Rinse sauerkraut and sqeeze dry. Place half in slow cooker. Cut sausage into 2-inch lengths and add to pot. Continue to layer remaining ingredients in slow cooker in order given. Top with remaining sauerkraut. Do NOT stir. Cover. Cook on high 3-3/12 hours, or low 6-7 hours. Stir before serving.
Butternut Squash and Apple Casserole
submitted by
Katie1 small butternut sqaush, about 2 pounds
2 apples, cored, peeled, sliced
1/2 cup brown sugar, firmly packed
1/4 cup cold butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Peel sqaush, scoop out seeds, and cut in small pieces. Place sqaush and apple slices in oblong baking dish (7x11 inch). Blend remaining ingredients with fork or pastry cutter until crumbly. Distribute over sqaush and apple. Cover and bake butternut sqaush casserole at 350 degrees for about 45-50 minutes. Serves 6-8.
