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Pumpkin Pie Cheesecake with Ginger Crust

Ginger Crust

2 cups ginger cookies, ground

2 Tbs. brown sugar

1 tsp. ground ginger

¼ cup butter, melted

Cheesecake filling

2 – 8 oz. pkg. cream cheese

¾ cup sugar

2 eggs

1 – 15 oz can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 cup sour cream

1 ½ tsp. cinnamon

½ tsp. nutmeg

½ tsp ginger

½ tsp. cloves

½ tsp. allspice

½ tsp. salt

whipped cream (optional)

Preheat oven to 350 degrees.  To make crust grind ginger cookies in a blender or food processor until fine.  Mix in brown sugar and ginger.  Add melted butter and blend thoroughly.  Press firmly into the bottom of a 9-inch spring form pan.  Bake 10 minutes.  Turn oven down to 325 degrees and allow the crust to cool while you are making the filling.

With an electric mixer, beat the cream cheese until smooth.  Gradually beat in sugar.  Beat in eggs, one at a time.  In a separate bowl, blend pumpkin and sour cream with spices and salt, mixing well.  Stir gently into the cream cheese mixture by hand.  Pour cream cheese filling into the crust.  Place a large piece of aluminum foil on your counter.  Wrap the pan tightly with the foil.  Place cheesecake in a large roasting pan.  Fill the pan with very hot water (1 inch up the side of springform pan) to make a water bath.  Bake cheesecake 1 hour.  Turn oven off and leave cheesecake in oven to cool for 1 more hour.  Chill in the refrigerator.  Just before serving, garnish with whipped cream, if desired.  Refrigerate any leftovers.  Serves 10-12.

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Pecan Pie – Billie Rae

3 eggs

1 cup white syrup (I actually didn’t have enough white and used some dark as well and it was just fine – the light is “lighter”)
1 cup brown sugar

1 tablesoon butter

1 teaspoon vanilla

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Cream butter and sugar, add syrup, add well beaten eggs and vanilla.

Put in unbaked, 9 or 10 in. pie shell.

Put 1 cup pecans on top of pie.

Bake at 350 degrees for 1 hour.

 

Billie Rae Morgenegg’s recipe.  Mom says it is the best pecan pie ever.

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ORANGE CUPCAKES

1 ¾ cup cake flour

½ teaspoon salt

2 ½ teaspoons baking powder

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

½ cup orange juice

1 stick of butter, softened

Preheat oven to 350 degrees.
Combine flour, salt, and baking powder in a bowl. Set aside.

In a separate bowl, combine butter, sugar, eggs, and vanilla. Cream these ingredients together thoroughly.

Add dry ingredients to creamed ingredients, 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.

Place cupcake liners into tins. Spoon batter into cupcake liners, until ½ full.

Bake for 15 minutes or until a toothpick inserted into center comes out clean.

Cool cupcakes completely before frosting with Cream Cheese Icing.

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Lemon Coconut Squares 

(2 Cakes… you simply just make one!)

Sugar Cake Mixture
3½ sticks butter
2½ cups sugar
6 eggs
3 1/3 cups flour
2 tsp. baking powder
1 cup sour cream
3 lemon peels & juice

Coconut Topping
1¾ sticks butter
1¼ cups sugar
4 eggs
4¼ cups coconut

Directions:
For sugar cake mixture: Preheat oven to 375º F degrees. Place butter and sugar in a large mixing bowl and whip until soft, approximately 3 minutes. Add one egg at a time while mixing. Add flour, baking powder, lemon peel and lemon juice and mix a couple of minutes. Butter 2 square baking pans (9″ x 9″ or 10 “x 10″) and then line with baking paper. Fill the two pans equally with dough and then bake for approximately 18 to 20 minutes. The cakes should almost be finished but still a little doughy in the middle. Carefully spread half of the coconut topping on each of the cakes and continue baking for another 10 -15 minutes or until top is browned. Cool and serve with some nice whipped crème or simply the way they are!! They are divine!!

For coconut topping: Mix butter and sugar together. Add one egg at a time and continue mixing until all of the eggs have been added and then finally mix in the coconut. Put the coconut topping on the partially baked cake and continue to bake for another 10-15 minutes or until browned.

Note: I typically freeze at least one entire cake so that I have it when unexpected guests arrive. Cut the cake into 1½” – 2″ square pieces. Place in a deep, long Tupperware container with parchment paper between levels, so you can stack the pieces! Enjoy!

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KIFLIS

Hungarian crescent shaped treat filled with jam or cinnamon, sugar, and chopped nuts.

 

1 cup butter, softened

1 cup cream cheese

pinch of salt

1 Tbs. sour cream

2 cups flour

jam (tart jams such as raspberry or apricot work best)

 

Cream together butter, cream cheese, salt, and sour cream.  Stir in flour.  On a floured surface, knead the dough with your hands until it’s smooth.  Chill the dough in the refrigerator for 3 hours.

 

Place the chilled dough on a lightly floured countertop.  Roll the dough thin (about 1/8”).  With a table knife, cut the dough into 3-inch squares.  Spread one corner of each square with jam.  Starting in that corner, roll up each square, then curve in the ends to form a crescent.

 

Gently place the crescents on a cookie sheet.  Bake 350 degrees for 15-20 minutes, or until the edges are beginning to turn golden.

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Key Lime White Chocolate Coconut Crunch

Ingredients:

  • 9 cups Golden Grahams Cereal
  • 1 1/4 cups white chocolate chips
  • 1/4 butter
  • 1 tbsp lime zest
  • 2 tbsp fresh key lime juice
  • 2 cupspowdered sugar
  • 1/2 cup toasted coconut*

Method:

In a microwavable bowl, melt chocolate, butter, lime juice, and zest on high for 1 minute.
Stir and repeat process for an additional 30 seconds, or until smooth. Stir in coconut. Pour over cereal, and stir to evenly coat.
Pour into a 2 gallon Ziploc bag. Add powdered sugar and shake until well coated. Spread on parchment paper or foil to cool.
To toast coconut: place amount on baking sheet. Cook at 350, stirring occasionally until golden brown.
Store in an airtight container.

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Kneaders Christmas Nut Bars

Prepared by Guest Chef Tami Vincent
www.kneadersbakery.com

INGREDIENTS FOR CRUST

1 ½ cups all purpose flour
¾ cup powdered sugar
½ scant teaspoon salt
1 cube or ½ cup unsalted butter

  1. Combine flour, salt and powdered sugar in a medium  mixing bowl.
  2. Melt butter, then fold into dry mixture.  Mix until it resembles course bread crumbs.
  3. Spray 9 by 13 pan with pan release.
  4. Press dough into pan
  5. Bake at 350 degrees for 10 minutes or until light golden brown.

INGREDIENTS FOR FILLING

½ cup light corn syrup
½ cube or 4 Tablespoons of unsalted butter
1 8 oz package butterscotch chips
3 cups mixed salted nuts with no peanuts
DO NOT CHOP NUTS

  1. Spread nuts evenly over the baked crust.  Make sure to get the nuts into the
    corners.
  2. Combine corn syrup and butter.  Heat slowly until butter is melted
  3. In a separate container using the microwave, slowly melt the butterscotch chips.  Heat 15 seconds at a time stirring after each heating.  It is very easy to scorch the chips, be sure to melt them slowly.
  4. Combine syrup and butterscotch mixture.  Stir with a wisk until thoroughly combined.5.  Working quickly,  pour butterscotch mixture evenly over the entire pan.  Be sure to get mixture into the corners.
  5. Immediately, bake for an additional 5 minutes at 350 degrees.
  6. Cool and cut into small pieces.   This is difficult to cut so use a sharp knife and take your time.
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Kneaders Triple-Chocolate Peppermint Trifle

Prepared by Guest Chef Tami Vincent

INGREDIENTS FOR SERVING:

9 Kneaders Double Fudge Brownies
1 ½ cups heavy cream
¼ cup confectioners’ sugar
¼ cup coarsely chopped peppermint candies or candy canes.

INGREDIENTS FOR  SYRUP:

¼ cup granulated sugar
¼ cup water
1/3 cup chocolate flavored liquor

Make the syrup:  Bring the sugar and water to a boil in a small saucepan; stir until sugar dissolves.  Let cool.  Stir in liqueur until dissolved.  Set aside.

INGREDIENTS FOR CHOCOLATE MOUSSE

2 ½ cups heavy cream
12 oz. white chocolate, finely chopped
½ cup coarsely chopped peppermint candies or candy canes.

Make an ice water bath, set aside.  Bring 1 cup of cream  just to a boil in a small saucepan.   Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth.  Transfer to a medium bowl set in ice-water bath.  Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks.  Fold into chocolate mixture, then fold in candies.  Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.

INGREDIENTS FOR PUDDING

8 oz milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

Put chocolate into a large bowl; set aside.   Bring cream almost to a boil in a small saucepan.  Whisk yolks in a bowl.  Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan.  Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute.  Pour through a fine sieve over chocolate; whisk until smooth.   Set bowl in ice-water bath.   Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.  Place plastic wrap directly on surface; refrigerate until set. About 3 hours.

To Assemble:  Spread one-third of the mousse into the bottom of a glass trifle bowl that is 8 to 10 inches in diameter.   Top with brownies cut into inch pieces.  Brush with half the syrup. Top with half the pudding, then another third of mousse.   Place remaining brownies on top,  brush with remaining syrup. Top with remaining pudding, then mousse.  Cover with plastic wrap and refrigerate 12 hours.

 

To serve:  Beat cream and sugar until soft peaks form.  Top trifle with the whipped cream, and sprinkle with candies.   Enjoy.

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Devil’s Food Layered Cheesecake

Ingredients:

  • box chocolate devil’s food cake mix
  • water (amount per cake mix)
  • oil (amount per cake mix) or bean puree (in the same amount as the oil-to learn how to use the bean puree for oil clickHERE)
  • eggs (amount per cake mix) or 1 T dry egg powder + 2 T water for each egg
  • 1 (11 oz.) jar caramel sundae topping
  • 1 (14 oz.) can sweetened condensed milk*
  • 1 (12 oz.) can evaporated milk*
  • 1/2 c.. fresh milk*
  • 1 (8 oz.) package cream cheese
  • 1 t. vanilla
  • 5 eggs(powdered eggs can be used but it will change the texture a little-use a heaving 1/2 c. egg powder + 1/2 c. water)
  • * or omit the sweetened condensed milk, evaporated milk and fresh milk and use:
  • 1 2/3 c. water
  • 1 c. sugar
  • 1 2/3 c. dry non-instant powdered milk or 3 1/3 c. dry instant powdered milk
  • 1 Tbutter

Method:

Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.

Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).

Bake for 2 hours (Yes, I mean it TWO hours-don’t worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you’ll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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Chocolate Cream Cheese Pie

4   oz softened cream cheese

1 TBS milk

1 TBS sugar

1 tub Cool Whip (8 oz)

1 crust

2 packages 3.9 oz chocolate pudding

2 cups milk

 

Beat cream cheese, 1 TBS milk, and sugar in a large bowl until blended.  Stir in 1 ½ cups cool whip.  Then spread onto bottom of graham cracker (or your favorite) crust.

 

Beat pudding mixes and 2 cups milk in a separate bowl.  Wisk 2 minutes.  It will be thick immediately.  Stir in cool whip.  Spread over cream cheese layer.  Refrigerate for 4 hours or until firm.