3/4 c.gingersnaps, crushed
3/4 c. graham crackers, crushed
1 1/4 c. butter, melted
2 (8 oz) pkg. cream cheese, softened
16 oz can pumpkin
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
In a bowl, combine gingersnap and graham crumbs with 1/4 c. sugar and butter. Press into the bottom of a 9" spring form pan. Bake at 350 degrees for 8 to 10 minutes. In a mixing bowl, beat cream cheese until smooth. Gradually add one cup sugar; beat until light. Add eggs, one at a time, beating well after each. Transfer 1 1/2 cups of cream cheese mixture to a separate bowl and blend in pumpkin and spices. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture. Repeat layers using remaining pumpkin and cream cheese mixtures. Using a table knife, cut through layers with uplifting motion in 4-5 places to create marbled effect. Bake at 325 degrees for 45 minutes without opening over door. turn off oven and let cake stand in oven for one hour. Remove from oven and run knife around sides of pan to remove sides. Cool and store in refrigerator.
Sunday, November 30, 2008
3/4 c.gingersnaps, crushed
1 cup water
1 12-ounce package Fresh or Frozen Cranberries
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
Happily Created By: Erika Guymon at Sunday, November 30, 2008
3 1/2 c. sugar
2 qts. water
(Boil about 5 minutes and turn off heat.)
Put the next ingredients in a sack cloth, cheese cloth, or even a clean pair of nylons or knee highs! (This used to freak me out!)
2 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. ginger
Soak the the ingredients (that you put in the cloth) into the water/sugar syrup for 1 1/2 hours.
4 qt. apple cider (pre-made)
2 qts. orange juice (mixed with water)
juice of 4 lemons (or 1/2 can lemonade concentrate..not mixed with water)
Mom would leave a few slices of lemon and let them float. Heat and serve hot.
Christmas in my house growing up brings happy memories of mom making hot wassail, Grandma Gunnersons Ginger filled cookies, sugar pops, peanut brittle, toffee, caramel popcorn, and sugar cookies. What a happy childhood I had.
This makes A LOT! So be prepared to either half the recipe, serve at a holiday party, or share with your neighbors! Enjoy!
Thursday, November 20, 2008
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
2 3/4 c. whole milk
4 egg yolks, beaten
1 T. butter
2 t. vanilla
2 ripe bananas, sliced
Homemade whipped cream, or canned whipped cream
1/4 c. slivered almonds
Make the filling by sifting together the sugar, cornstarch, and salt into a medium saucepan. Blend the milk and eggs in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat stirring constantly for 6-8 minutes. or until the mixture boils and thickens, then cook for 1 minute more.
Remove the filling from the heat, and mix in the vanilla and butter. Put plastic wrap on the surface of the filling and let it cool to about room temp. (The plastic wrap will prevent the top of the filling from becoming gummy)
When the filling has cooled, remove the plastic wrap and add the sliced bananas. Stir. Pour the filling into the pie shell and chill for a couple of hours before serving. Serve each slice topped with fresh whipped cream and slivered almonds.
This recipe is similar to Marie callenders. Banana cream pie is my favorite pie...along with coconut cream, blueberry sour cream, German chocolate etc etc close behind!!! Pie is my favorite Thanksgiving dish, I especially love ROUND pieces! Yum!
Mikes family tradition was to make a pie for every person at the dinner table. So can you imagine what a HEAVENLY smell 15 HOMEMADE pies made? Now that his parents, 11 sisters, and 1 brother have grown into an extended family of ....I lost track, but imagine if everyone showed up for Thanksgiving at once? Yummmmm-o!
1/2 c. warm water
1 1/2 T. Yeast
Dissolve water and yeast in a small bowl.
In another bowl, add the following..
2 1/4 c. hot water
Sift before measuring:
2 c. whole-wheat flour
1 1/2 c. white flour
3/4 T. salt
Mix well and add:
1/3 c. salad oil
1/3 c. honey
Then add the yeast and mix well . Last of all mix in:
2 c. white flour
1 3/4 c. whole wheat flour
Mix well in your kitchen aid or other mixer until it's very elastic. Knead in a little extra flour until desired consistency. Separate into loaves (2) and let rise for 45 minutes to and hour. Bake at 350 degrees for 20-25 minutes. This is a fast recipe because it eliminates one of the rising times.
Like I've always said..we are suckers for bread!! I really enjoy this recipe...especially because it's quick. It took me a little over and hour and a half from start to finish. So when you're in a rush but would like some home made bread...remember to try this recipe!