Pumpkin Cheesecake

Pumpkin Cheesecake

(8 servings)

 

Ingredients:

Crust:

1¾ cups Graham Cracker Crumbs

3 tbsp. Light Brown Sugar

½ tsp. Ground Cinnamon

1 stick Salted Butter, melted

Filling:

3 pkg. (8 oz.) Cream Cheese, room temperature

1 can (15 oz.) Pumpkin

3 large Fresh Eggs plus 1 Egg Yolk

¼ cup Sour Cream

1½ cups Sugar

½ tsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

1/8 tsp. Ground Cloves

2 tbsp. All-Purpose Flour

1 tsp. Vanilla Extract

Directions:

Crust:

In a medium bowl, combine crumbs, sugar, and cinnamon.  Add melted butter.  Mix and press into a 9-inch springform pan across bottom and up sides.  Set aside.

Filling:

Beat cream cheese until smooth.  Add pumpkin, eggs plus yolk, sour cream, sugar and spices.  Once mixed, add flour and vanilla.  Beat together until well combined.  Pour mixture into crust.  Spread evenly and place in a pre-heated 350 degree oven for one hour.  Remove from oven and let sit on a wire rack for 15 minutes.  Cover with plastic wrap and refrigerate at least 4 hours to overnight.  To serve, remove springform side and slice into 8 pieces.

 
Note:               Serve with whipped cream on top.

Ideas for Future Efforts

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A Couple of Pumpkin Desserts for the Fall

The coming of fall brings back memories of color changing and falling leaves, decorating for Halloween and carving pumpkins.  Well this week is for pumpkins, but not the carving.  Pumpkin desserts are plentiful in the fall.  Most people in the USA think of pumpkin pie and turkey when you mention Thanksgiving in late November.

That may be the most famous pumpkin dessert but there many others.  In fact, pumpkin is used in entrees, side dishes, soups, salads and breads.  But this week I have two great uses for desserts.  You can use fresh pumpkins if you have the time and sources for them, but it is just easier to use the pumpkin found in a can.

I have a recipe for "Pumpkin Cheesecake" in tomorrow's post.  It is one I found that is the best.  I've tried others but they just don't stand up to this one.  I suggest that you make this before Thanksgiving, Christmas or other holidays and some meals arrive.  You always want to test a recipe on yourself and family before trying it on guests.  That goes for the second recipe of the week too.

On Thursday's post the recipe is for "Pumpkin Pudding Cake" and it is terrific.  It is also very easy to make and even easier to eat.

Either one or both would be a great addition to your fall and winter menus.  So be sure to try them.  Then after having tasted each, you'll want to share the recipes with family and friends.  Just give them my "Food Blog" link and let them enjoy these plus the 400 plus other recipes on my site.

In fact, there are other pumpkin recipes under various tabs to check out.  I always make the "Pasta with Sausage and Pumpkin" recipe each fall or winter.

Well, "Happy Cooking" until next week when I'll have some more "Gluten-Free" recipes and information.

Bacon-Cheese Batter Bread

Bacon-Cheese Batter Bread

(1 loaf)

 

Ingredients:

6 slices Bacon, Chopped

1¼ cup All-Purpose Flour

¾ cup Cornmeal

2 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Kosher Salt

½ tsp. Cayenne Pepper

¾ cup Milk

½ cup Condensed Cheddar Cheese Soup

2 tbsp. Canola Oil

1 large Fresh Egg

2 regular Green Onions, finely chopped

¾ cup shredded Cheddar Cheese

Directions:

Cook bacon in a medium skillet over medium heat until crisp.  Drain on paper towels and set aside.  In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper with a whisk.  In another bowl, whisk together the milk, soup, oil and egg.  Now add soup mixture to the dry mixture whisking until just incorporated.  Then fold in the bacon, onions and cheese to the mixture.  Scape finished mixture into a 9x5 sprayed loaf pan and place in a pre-heated 350 degree oven.  Bake for 40 minutes or until a toothpick inserted in center comes out clean.  Cool on a wire rack for 15 minutes before removing from pan.

Note:               If you like another flavor of cheese, try it for a different finished taste.

Ideas for Future Efforts

 

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Swedish Rye Bread

Swedish Rye Bread

(4 round loaves)

 

Ingredients:

1 pkg. Active Dry Yeast

1¾ cups Warm Water (110-115 degrees)

¼ cup Brown Sugar, packed

¼ cup Molasses

2 tbsp. Shortening

2 tsp. Salt

2½ cups Rye Flour

3¾ cups All-Purpose Flour

2 tbsp. unsalted Butter, melted

Directions:

In a large mixing, dissolve yeast in ¼ cup of warm water.  Let this sit about 10 minutes.  Now add sugar, molasses, shortening, salt and remaining water mixing well.  Slowly beat in the rye flour until smooth.  Add enough all-purpose flour to form a soft dough.  Turn dough out onto a floured surface and knead until smooth and elastic (6-8 minutes).  Place in a greased bowl turning once to coat all over.  Cover and place in a warm area to let rise until doubled in size (1 ½ hours).  Punch down the dough and divide into 4 equal pieces.  Form these into round loaves and place on greased baking sheets (2 per sheet).  Cover and place in a warm area to let rise until doubled in size (45-60 minutes).  Place baking sheets in a pre-heated 350 degree oven for 30 to 35 minutes or until golden brown.  Remove loaves to a wire rack, brush with melted butter and let cool.

Note:               If you have a mixer with a dough hook, use it instead of the regular beaters.

Ideas for Future Efforts

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Enjoy Baking Bread

I'm sorry to say but I completely forgot to do today's blog post.  So I'm making it a short one.

Fall  reminds me of bread baking in our house as a young boy.  My mother baked twice a week year-round but fall is where my memories are best.

So I offer up two different types of baked breads for you this week (I didn't forget the recipes).  The first is a traditional style yeast bread that requires kneading.  It is a tasty "Swedish Rye Bread" recipe.  You can find many different recipes for this bread but I like this one.

Thursday's recipe is for "Bacon-Cheese Bread" which is a batter or quick bread.  A batter or quick bread is usually just stirred up, poured into a loaf pan and baked.  There is a "Pumpkin Bread" recipe in the "Desserts & Baking" recipe tab that is great for this time of the year too.

Enjoy and "Happy Cooking" until next week.

Creamy Brie Cheese Soup

Creamy Brie Cheese Soup

(8 servings)

 

Ingredients:

1½ cups Dry White Wine

¼ cup White Wine Vinegar

4 cups Heavy Whipping Cream

12 oz. Brie Cheese, rind removed & cut into 1 inch pieces

1 sprig Fresh Basil

1 sprig Fresh Thyme

1 clove Fresh Garlic, minced

to taste Salt & White Pepper

to garnish Snipped Fresh Thyme

Directions:

In a medium heavy saucepan, bring wine and vinegar to a boil.  Reduce heat and simmer uncovered until deduced to about one cup (about 15 minutes).  Stir in whipping cream, cheese, basil, thyme and garlic.  Cook about 8 to 10 minutes or until cheese has melted and mixture is heated through.  Stir often.  Stain through a fine mesh sieve into a large bowl discording solids.  Season soup with salt and pepper to taste.  Serve in bowls with snipped thyme sprinkled over it.

Note:               Recipe is easily doubled and can be served with thin baguette toasts or croutons.

Ideas for Future Efforts

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Cinnamon-Spiced Pumpkin Soup

Cinnamon-Spiced Pumpkin Soup

(about 5 cups)

 

Ingredients:

4 cups Fresh Pumpkin, peeled, seeded & cubed

2 cups Half & Half

2 tbsp. Light Brown Sugar

½ tsp. Ground Cinnamon

½ tsp. Ground Nutmeg

to taste Salt & White Pepper

to garnish Snipped Chives

Directions:

 
Simmer pumpkin in a medium saucepan, covered, in 1 inch of water, over medium heat for about 15 minutes or until tender.  Drain well and place in a food processor or blender.  Add the half & half and process until smooth.  Then return to saucepan.  Stir in brown sugar, cinnamon and nutmeg.  Heat to just boiling, reduce heat and simmer uncovered for about 5 minutes.  Season to tastes with salt and pepper, pour into bowls, sprinkle with chives and serve.

Note:               This recipe is easily doubled.  Be sure to finely grate the nutmeg if possible.

Ideas for Future Efforts

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It's Fall Soup Time

As the weather starts to cool down and fall approaches, "Soup" becomes more popular at mealtime.  I personally like to eat it all year round, but a majority seem to increase their intake of this dish during the fall and winter seasons.

I have 28 recipes already listed in the "Soups Tab" above.  They include soups, stews, chilies and bisques.  Now not all of them are suited for the fall and winter time of year.  They won't all satisfy everyone's taste either.  I've tried to give a broad view of different types, textures and tastes of these dishes in my food blog.  Some for the reason of broadening the blog's appeal and some for getting you to try a taste outside your comfort zone.

Today I do that again with two soup recipes this week.  Tomorrow I have "Cinnamon-Spiced Pumpkin Soup" for you to try.  It's a great seasonal recipe for this time of year.  On Thursday I have a cheese soup, "Creamy Brie Soup." to give a taste.  Both soups are great fall season dishes.  They go well with a sandwich or as a starter for a meal.  So be sure to give them both a chance.

I've also have a dozen great soups in my cookbook, "More Than Your First Cookbook," that I'm sure you would enjoy eating.  Remember my cookbook is available as a download as well as in print.  Besides, you get another 100+ recipes in the cookbook too.

Well, "Happy Cooking" until next week and please share my blog link with your family and friends.  Thank you.

Cream Cheese Frosting (GF)

Cream Cheese Frosting (GF)

(2 cups)

 

Ingredients:

8 oz. Cream Cheese, softened

5 tbsp. Unsalted Butter, cut into pieces and softened

1 tbsp. Sour Cream

¾ tsp. Vanilla

1/8 tsp. Salt

1 cup Powdered Sugar

Directions:

Using a mixer with a whisk, whip cream cheese, butter, sour cream, vanilla and salt on medium-high speed for 1 to 2 minutes or until smooth.  Reduce speed to medium-low and slowly add powdered sugar.  Whip 1 to 2 minutes or until smooth.  Increase speed to medium-high and whip 3 to 5 minutes or until frosting until light and fluffy.

Note:               You can easily double this recipe and use to frost cakes too.

Ideas for Future Efforts

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Red Velvet Cupcakes (GF)

Red Velvet Cupcakes (GF)

(12 cupcakes)

 

Ingredients:

1 1/3 cups Gluten-Free Flour Blend (recipe under Odds ‘N Ends tab)

¼ cup Unsweetened Cocoa Powder

1 tsp. Baking Powder

½ tsp. Salt

¼ tsp. Zanthan Gum

1/8 tsp. Baking Soda

1¼ cups Sugar

2/3 cup Sour Cream

6 tbsp. Vegetable Oil

2 large Fresh Eggs

1 tbsp. Red Food Coloring

1 ½ tsp. Vanilla

2 cups Cream Cheese Frosting (recipe posted day after this recipe on blog)

Directions:

In a large bowl, whisk together flour blend, cocoa, baking powder, salt, xanthan gum and baking soda.  In another large bowl, whisk sugar, sour cream, oil, eggs, food coloring and vanilla until combined.  Add in flour mixture to sugar mixture whisking until smooth.  Portion batter into 12-cup muffin tin with cupcake liners.  Place in a pre-heated 350 degree oven for 18 to 20 minutes or until a toothpick inserted into center comes out clean.  Cool muffins in pan on a wire rack for 10 minutes.  Remove cupcakes for tin and continue cooling on rack for 1 hour.  Frost the cupcakes and serve.

Note:               Cupcakes unfrosted in an airtight container will keep for 1 day.

Ideas for Future Efforts

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Lemon Rice Chiffon Cake (GF)

Lemon Rice Chiffon Cake (GF)

(10-12 servings)

 

Ingredients:

1 cup plus 2 tbsp. Sugar, divided

5 large Fresh Egg Yolks, room temperature

¾ cup Cool Water

½ cup Corn Oil (or other flavorless vegetable oil)

1 1/3 cups White Rice Flour (2 cups if using Thai White Rice Flour)

2 tsp. Baking Powder

1 tsp. Salt

1 medium Lemon, zested

8 large Fresh Egg Whites, room temperature

½ tsp. Cream of Tartar

Directions:

Using a mixer with a whisk attachment, combine sugar (minus ¼ cup for later), egg yolks, water, oil, rice flour, baking powder and salt.  Whisk until well blended and then set aside.  In a large bowl, beat egg whites and cream of tartar with whisk attachment on medium-high speed until mixture is creamy white and holds a soft shape.  Slowly sprinkle remaining sugar beating on high speed until mixture is stiff but not dry.  Sprinkle lemon zest on top of batter.  Scrape ¼ of egg whites into batter and fold in with a rubber spatula.  Fold in remaining egg whites.  Scape finished batter into a 10-inch tube pan with removable bottom ungreased.  Spread evenly and place in a pre-heated 325 degree oven for 50 to 55 minutes.  Or until cake is golden brown and a toothpick inserted in center comes out clean.  Set pan on a rack.    While cake is still hot, slide a knife around the sides, pressing against the pan to avoid tearing cake.  Leave cake in pan to cool.  It will settle at least an inch.  When cool, lift the tube to remove cake.  Slide a knife under cake and around tube to release.  Using 2 spatulas (one of either side) lift cake off pan and place on serving platter. 

Note:               Wrapped airtight at room temperature, cake will keep 3 days and in freezer for 3 months.  If frozen, bring to room temperature before serving.  Slice with a serrated knife.

Ideas for Future Efforts

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Gluten-Free Desserts

Because of the "Labor Day Weekend" holiday, I'm not writing too much for today.  Had family in and limited time for my food blog.

I do have 3 recipes for you this week though.  They are "Gluten-Free"  desserts.  Wednesday's recipe is a GF "Lemon Rice Chiffon Cake" and doesn't use any frosting.  Thursday I have a GF recipe for "Red Velvet Cupcakes" and the icing for these will come on Friday.  GF "Cream Cheese Frosting" is the recipe on Friday.

I hope you try and like these gluten-free dessert recipes.  If you have a tasty GF recipe, please let me know and I'll try it and hopefully post it too.  "Happy Cooking" and remember to share my food blog site with family and friends.

Pizza Hot Dish

Pizza Hot Dish

(8-10 servings)

 

Ingredients:

1½ lb. Ground Beef

½ cup Yellow Onion, chopped

¼ cup Green Pepper, chopped

1 can (4 oz.) Sliced Mushrooms

1 tsp. Salt

¼ tsp. Black Pepper

1/8 tsp. Oregano

1 pkg. (16 oz.) Wide Egg Noodles

2 cans (10 oz.) Pizza Sauce

1 can (8 oz.) Tomato Sauce

1 cup Milk

1 cup Pepperoni, sliced

1 pkg. (8 oz.) Shredded Mozzarella Cheese

Directions:

Brown ground beef with onion, green pepper, mushrooms, salt, pepper and oregano.  Drain excess grease.  While ground beef is cooking, cook noodles according to package.  In a Dutch oven dish, combine the ground beef mixture, cooked noodles, pizza sauce, tomato sauce, milk and pepperoni.  Top this mixture with the shredded cheese and place in a pre-heated 350 degree oven covered for 45 minutes.  Remove lid and continue baking 15 minutes or until cheese has browned slightly.  Serve with garlic bread and salad for a great dinner.

Note:               You could try changing out one or both of the meats for a different flavor profile.

Ideas for Future Efforts

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Company Hot Dish

Company Hot dish

(6-8 servings)

 

Ingredients:

1 pkg. (8 oz.) Noodles (your choice)

2 tbsp. unsalted Butter

1½ lb. Ground Beef

1 tsp. Salt

½ tsp. Black Pepper

½ tsp. Garlic Powder

1 can (8 oz.) Tomato Sauce

1 cup Cottage Cheese

1 cup Sour Cream

6 Green Onions, sliced using white and some of green parts

¾ cup (plus extra) Cheddar Cheese, grated

Olives & Parsley, optional

Directions:

Cook noodles according to package, rinse and drain.  While noodles are cooking, brown the ground beef in the melted butter.  Then add salt, pepper, garlic powder and tomato sauce.  Continue cooking another 5 minutes.  Combine cottage cheese, sour cream, onions, cheddar cheese and cooked noodles.  In a buttered 2 quart baking dish, alternate layers of the noodle and meat mixtures.  Start with the noodle one and end with the meat mixture.  Sprinkle the extra cheddar cheese on top and place in a pre-heated 350 degree oven for 30 minutes or until lightly browned and bubbly.  Just before serving, place slices of stuffed olives and chopped parsley around the edge of dish if using. 

Note:               You could use ground turkey, chicken, pork or lamb in this dish too.

Ideas for Future Efforts

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Minnesota Hot Dish Season Coming Up

I know I've mentioned "Minnesota Hot Dish" before on this food blog.  But with the coming of fall, it becomes the season (fall through winter) for everyone to start thinking about which hot dishes they might make this year.

I know many will just stick to their usual traditional ones.  That's good to do but it gets a little boring.  I'm suggesting that everyone tries at least one new to them hot dish recipe this season.

A reminder to everyone not familiar with "Hot Dish"  recipes.   A hot dish is just another name for what most people call a "Casserole" dish.  Now granted in Minnesota, a hot dish has some rules as to what ingredients must be in them.  Technically it should have a can or two of "Cream of Something Soup" in it.  I think originally it had to have "Tatar Tots" too.

Now I've  only been living in Minnesota for just over 3 years.  So I  may have some of this wrong.  But when someone asks you to bring a hot dish to an event, they are checking it out pretty close to make sure it's acceptable.

I recently came into possession of a church produced cookbook that contained many hot dish recipes.  I found two that I thought sounded interesting and will give them a try this fall.  I don't post a recipe that I haven't tried with few exceptions.  I have a few ingredients that I don't care to eat.  So I'll have others try or taste it for me.  This week because of some things that came up, I wasn't able to get that done.  So these two recipes have not been tested by me or a close associate.

Another interesting fact about these two recipes is they don't have a cream of something soup in them either.  Actually that's one of the reasons why I picked them.  They don't use tatar tots either.

Tomorrows recipe is for "Company Hot Dish" and it uses noodles.  On Thursday, it will be "Pizza Hot Dish" and it too uses noodles in the recipe.  As I stated, the recipes look interesting and sound tasty to me.  So I'll be trying them right along with you this time.

So until next week, "Happy Cooking" and please share my food blog link with others.  Thank you.