Strawberry Spoon Cake (Jessie)

Makes 4 servings

Ingredients
½ cup unsalted butter (1 stick), melted plus more for greasing 5 oz fresh hulled strawberries (about 1 cup) 2/3 cup light brown sugar ½ cup whole milk ½ tsp Kosher salt 1 cup flour 1 tsp baking powder Vanilla ice cream (optional)>

Directions

Heat oven to 350F. Grease the baking dish with butter. Using a fork, mash berries to release juices and stir in 1/3 cup brown sugar. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk, and salt. Then add flour and baking powder and continue whisking until batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners. Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes. Allow to cool for 5 minutes before spooning into bowls. Can be served warm with vanilla ice cream.

Implements

8-inch square or round baking dish Whisk

Comments (recipe from Jerelle Guy). This is a great option for a vacation house as requires very little equipment.

Marsala Bread Pudding (Sophie)

Ingredients

2/3 cup raisins

½ cup Marsala wine (more if needed)

1 and ¼ cups whole milk

1 and ¼ cups heavy cream

2 broad strips of unwaxed lemon strips

Finely grated zest of ½ lemon

¾ cup superfine sugar

Pinch of salt

3 large eggs plus 1 egg yolk

½ teaspoon vanilla

½ stick unsalted butter

About 9 oz sweet bread such as challah or brioche, sliced

Confectioners’ sugar to dust

Directions

Put the raisins in a small saucepan and add the Marsala. Bring to just under a boil, remove from heat and let plump up for 30 min.

Bring the milk, cream, lemon strips, ½ cup of the sugar, and salt to a boil in a heavy pan. Beat the egg, egg yolk, and remaining sugar with a wooden spoon. Slowly pour the warm milk into this stirring all the time and add the vanilla extract.

Butter the bread, then layer it buttered-side up in an ovenproof dish. Sprinkle on the grated lemon zest, raisins, and Marsala as you go. If all the Marsala is absorbed, sprinkle on a little more as you layer it. Pour the cream mixture onto the bread through a sieve (makes the pudding lighter) and let stand for 30 min. Preheat the oven to 350oF.

Put the dish in a roasting pan and add enough boiling water to come halfway up the sides of the dish. Bake for 40 to 45 min or until puffy, golden, and set on the top. If you press the middle with your finger, it should be just set. 

Let cool slightly (the pudding will continue to cook a little). Dust with confectioners’ sugar and serve with crème fraiche or whipped cream if desired.

Implements

Small saucepan

Heavy pan

Ovenproof dish

Roasting pan

Comments

Jessie and Steven: Sophie served this once when we were visiting and it got rave reviews.

Amaretti Cookies with Ruby Ganache (Steven, from Pastry Chef Rose Wilde) (Great Passover Option!)

Ingredients

2 and ½ cups almond meal/flour

1 and ½ cups granulated sugar

2 tsp kosher salt 

2 large egg whites

1 tsp almond extract

1 Tbs Amaretto

½ cup confectioner’s sugar

Ganache

4 and ½ oz ruby chocolate, chopped

(eg, Callebaut Couveture Ruby Chocolate on Amazon,or Chocolove at Whole Foods); can also use dark chocolate but the ruby chocolate is amazing!

1 Tbs plus 1 tsp extra-virgin olive oil

Directions

Takes about 1 hour and makes about 36 cookies

Position rack in the middle of the oven and preheat to 300oF. Line 2 large, rimmed baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together almond meal, granulated sugar, and salt, breaking up any clumps with your fingers.

Put the egg whites in a large bowl. Start mixer with a whisk attachment on low speed and increase to medium-high until soft peaks form. Add the almond extract and Amaretto, then whip on medium-high until stiff, glossy peaks form. The whites should hold a stiff peak.

Using a flexible spatula, gently fold in half the almond meal mixture. Add the remaining almond mixture and keep folding until a sticky dough forms.

Place ½ cup confectioner’s sugar in a small bowl and lightly dust your hands with more. Scoop portions of 2 Tbs (can use a No.30 disher or regular soup spoon). Roll with hands to form a smooth ball and flatten to about ¼ inch thick. Dip in the confectioner’s sugar and coat completely. Space cookies 1 to 2 inches apart and bake one sheet at a time for 25-30 minutes, rotating from front to back halfway through, until the cookies are cracked and golden brown. Transfer to a wire rack to cool.

Ganache: Melt the chocolate and oil and stir until smooth (carefully and barely melted if microwaving or use a double boiler). Let cool slightly. Dip cookies halfway into ganache. Return to one of the lined baking sheets and transfer to the refrigerator to allow chocolate to set (about 30 min).

Implements

2 baking sheets (with parchment paper or silicone mats)

Mixer

Bowls

Comments

Some background on ruby chocolate: it’s the expressive result of recessive genes in the tropical fruit of the cacao trees, a special fruit that keeps its pink color all the way through the chocolate-making process. Ruby also maintains its bright flavor of berries, mangoes, and chocolate.

Passionfruit Mousse (Steven)

Ingredients

1 cup heavy cream

½ cup sweetened condensed milk

½ cup passionfruit puree or concentrate

(eg, Maguary passionfruit concentrate)

½ tsp vanilla extract

Fresh passionfruit juice (optional)

Directions

Takes about 2 hours 10 min (active time is 10 min)

4 servings

Beat the heavy cream in a large bowl with a mixer at medium-high speed until it holds stiff peaks. Add the condensed milk, passionfruit puree and vanilla and beat until combined. Spoon the mousse into a bowl and cover with plastic wrap and refrigerate until firm (about 2 hours). If you have fresh passionfruit (may be found on Amazon), spoon a little fresh juice on top.

Implements

Bowls

Mixer

Comments

Nice tropical flavor! We first had this when we lived in Brazil in the

1980s.

Peach Tart with Olive Oil Crust

Ingredients

Makes one 9-inch tart; serves 8

1 ½ cups plus 2 tablespoons all-purpose flour
¾ teaspoon kosher salt
½ cup plus 1 teaspoon sugar
¼ cup vegetable or canola oil
¼ cup extra virgin olive oil (or mild olive oil if you prefer)
2 tablespoons whole milk
½ teaspoon almond extract
2 tablespoons cold, unsalted butter
3 to 5small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)

Directions

Heat the oven to 425°. In a mixing bowl, stir together 1 ½ cups flour, ½ teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to a 9-inch tart pan and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/8 -inch thick all around; trim and discard excess dough.
In a bowl, combine ½ cup sugar, 2 tablespoons flour, ¼ teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

From: http://neuroticbaker.com/

Washington Post Meringe Blondies - (Jessie)

Ingredients

• 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 cups lightly packed light brown sugar
• Scrapings of 1 vanilla bean
• 1 teaspoon kosher salt
• 4 large eggs, separated into whites and yolks
• 6 tablespoons whole milk
• 1 1/2 cups crunchy Valrhona dark chocolate pearls (see headnote)
• 2 1/2 cups semisweet chocolate chips

Directions

Preheat the oven to 350 degrees. Lightly grease an 11-by-14-inch baking sheet with cooking oil spray, then line it with parchment paper. Grease the paper as well.

Sift together flour, baking powder and baking soda on a sheet of wax paper.

Combine the butter, the granulated sugar and 1 cup of the light brown sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and fluffy. Stop to scrape down the bowl. Add the vanilla bean scrapings and salt; beat on medium speed for 1 minute, then add the egg yolks; beat (medium speed) until well blended. Stop to scrape down the bowl.

Add the milk and beat on medium speed until well incorporated; stop to scrape down the bowl, then beat (medium) for 30 seconds. Stop to scrape down the bowl.

Add the flour mixture. Beat on low speed until combined. Stop to scrape down the bowl. Add the Valrhona pearls and beat (low speed) just until distributed.

Place the egg whites in a separate, clean bowl of the stand mixer fitted with a balloon-whisk attachment or use a hand-held electric mixer; beat on medium speed with 1/3 cup of the remaining light brown sugar. Once the mixture becomes frothy, add another third of the light brown sugar; beat (medium speed) to soft peaks. Add the remaining third of the light brown sugar; beat (medium) to somewhat firm peaks (a meringue).

Press the cookie dough onto the baking sheet in an even layer, within a half inch or so of the baking sheet edges. Spread an even layer of the chocolate chips over the cookie dough, then spread the meringue evenly over the chips. Bake for 30 minutes, until the meringue layer is golden brown. Cool completely.

To cut perfect squares, freeze the entire baked sheet. Loosen any edges stuck to the baking sheet corners, then release from the baking sheet. Discard the parchment paper. Use a sharp, clean knife to trim the edges before cutting into 24 or 30 squares (while still frozen).

Comments

These chewy squares with a marvelous baked-on meringue topping are a definite step up from blondies. They are named for pastry chef Alex Levin's grandmother ("savta" is Hebrew for grandmother).

Make Ahead: The baked squares can be refrigerated in an airtight container for up to 3 days; bring to room temperature for 1 hour before serving. Or the squares can be layered between wax paper and frozen for up to 3 weeks. Defrost completely before serving.

Where to Buy: Valrhona crunchy dark chocolate pearls are available at some Whole Foods Markets, at some chocolate shops and via online purveyors. Godiva chocolate pearls are available at Balducci's.

Makes a whole tray - good for a crowd, or a weekend full of house guests.

Rhubarb Strawberry Crumble (from Eva)

Ingredients


Filling:
4 cups green or red Rhubarb stalks cut into chunks to match 1/2 strawberry
2 Cups Strawberries = cut in halves or quarters
2/3 Cup suger (can reduce if planning to serve over ice cream)
1/3 Cup flour
1/4 cup oats - can add this if you want to - optional

Topping:
1 stick butter
1/3 Cup brown sugar
2T cinnamon
1t nutmeg or more to taste
1 Cup chopped Walnut and pecan mixture - or stick to just one type of nut if you like
2T Flour

Directions
Preheat oven to 350 deg F

Rinse and chop up rhubarb and strawberries to consistent size

Mix all filling ingredients in a medium bowl, and spoon into a deep pie pan or oven proof bowl suitably sized to hold all ingredients.

Melt the butter in a 4 cup container and then

Mix in the topping ingredients with the butter and finally
dribble topping evenly over filling

Put in oven and cook until bubbly throughout and slightly brown around edges - at least 30 minutes

Comments
Thanks Eva for this family favorite. I'm probably the last one who does not already know how to make this incredible treat.  Mom says, for those super hot days when you don't want to fire up the oven for very long, precook the prepared mixture in a microwave, then just finish browning in the oven.

Serve over vanilla ice cream or frozen yogurt.

Chocolate Truffles

Ingredients
2 cup(s) Milk Chocolate  (or dark chocolate) Chips
1/3 cup(s) Unsweetened Cocoa
1/3 cup(s) plus 2 tablespoons heavy cream
1/2 tablespoon(s) unsalted butter
3/4 cup(s) chopped almonds (optional)


Directions

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or almonds. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

Comments
Yield: 30 truffles

Banana Plum Optional Bread (by Betsy)

Ingredients

2/3 white flour + 2 Tblsp.

2/3 whole wheat flour

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

5 Tblsp butter

1/3 cup white sugar, less a bit

1/3 cup brown sugar, not packed

2 eggs, lightly beaten

2 old bananas, mashed

1 plum, cut into tiny pieces

1/2 cups nuts

Combine dry ingredients, whisk and set aside.

Mix butter and sugar until blended nicely.

Stir in dry ingredients without over mixing.

Stir in eggs.

Mix in fruit and nuts.

Directions

Combine dry ingredients, whisk and set aside.

Mix butter and sugar until blended nicely.

Stir in dry ingredients without over mixing.

Stir in eggs.

Mix in fruit and nuts.

Pour into oiled or greased bread pan. 

Bake 350 until toothpick comes out clean, about 50 minutes.

Note: If you leave the plum out, the flour can be reduced the 2 Tblsp.

in which case, I prefer 1 cup white and 1/3 cup whole wheat, but that's per tastes. 

Comments

PS. I added the plum here because one day, I didn't have enough apples

for my apple crisp, so I added a pear and a plum, and that was fruity delicious,

especially the plum, so now I'm trying plum in everything (and my apple crisp

is forever changed.)

Soaring Cranberry Bars - Energy Bar snacks

Ingredients

1 cup dried cranberries

2 tbs sugar

 

2 cups all purpose flour

1/2 tsp baking soda

2 cups dried oats (Quaker Oat Brand)

1/2 cup sugar

1/2 cup brown sugar

1 cup melted unsalted butter

 

1-1/4 cups dried dates, chopped

3/4 cup pecans, chopped

1 cup caramel sauce

Directions

1.  Preheat oven to 350º.  Lightly grease a 13 x 9 baking pan.

2.  Mix together cranberries and sugar.  Set aside.*

3.  In mixing bowl combine flour, baking soda, dried oats, sugar and brown sugar.

4.  Add melted butter and mix until crumble-like texture.  Reserve 1 cup for topping.

5.  Press the flour-oats mix onto the bottom of the baking pan and bake at 350º for 15 minutes.

6.  Sprinkle the cranberry-sugar mix, dates and pecans over the baked bottom

7.  Pour caramel over top.

8.  Take the 1 cup reserved topping mix from step 4 and place over the filling and bake for 20 minutes or until golden brown.  Let cool before cutting.

Implements
 13 x 9 baking pan

Comments

This recipe comes to us from our friend Cheryl outside Boulder Colorado, who got it from a zip line trip she took which criss crossed the Animas River in Colorado with zip lines.  A full adrenaline filled day which required refueling with these bars.  We've made them and can attest to their caloric content.  Be sure you have a busy day planned before consuming one of these puppies. 

Don't add the sugar if the cranberries have been treated with a sweetener, such as honey, when they were dried.  

Cranberry Cake

Ingredients
Filling:

1pge of cranberries (about 3 cups)
½ cup of sugar

Topping:

½ cup of butter or margerine
1 cup sugar
2 eggs
1 cup flour

Directions
Place  cranberries into a greased 10” pie plate and pour sugar over them

For Topping: 

Melt butter or oleo in a microwave safe bowl that is big enough to hold all the other ingredients. (4 cup Pyrex measuring cup works well)
Add sugar and stir well
Add eggs one at a time and stir well
Add flour and stir until well blended

Pour topping over cranberries, making sure all berries are covered.
Bake in 350 degree oven for 1 hour

Implements
10” pie plate,  4 cup Pyrex measuring cup or bowl of similar size, 1spoon

Comments

This recipe is originally from Diana.

Diana writes:

This receipe comes from my friend, Beth many, many, years ago.
It's also good with sliced bananas if you have any that are going bad.--put them on

before the topping. I make this so much that I have the receipe memorized(which is amazing

with my bad memory). It's so fast to put together when you get company at the last minute.

top of the cranberries

Whiskey-Apple Crumble Pie, Jessie

Ingredients
Pastry for a 9-inch single-crust pie, crimped and chilled in pie plate
(eg, David's Cuisinart recipe, standard flaky pastry crust from Joy of Cooking, or one premade bought from dairy section)

Crumble
¾ cup all-purpose flour
6 tbsp cold unsalted butter
¼ cup packed light brown sugar
¼ cup sugar
½ tsp ground cinnamon
½ tsp salt
½ cup chopped pecans

Filling
2 pounds tart, crisp apples
3 tbsp unsalted butter
½ cup packed light brown sugar
2 tbsp whiskey or bourbon
½ tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg
pinch salt

To make the crumble:
Combine flour, butter, sugars, cinnamon, and salt in a food processor and pulse until the mixture resembles bread crumbs. Add the pecans and refrigerate the crumble until needed. (Oops I added the pecans to the food processor… that came out just fine, too.)

Directions
Preheat oven to 450 F.

Peel, core, and slice the apples about ¼ inch thick. In a large sauté pan over low heat, melt the butter and sauté the apples for 5 minutes, until the outer edges get slightly soft.

In the pan off the heat, measure the sugar, whiskey, cinnamon, cloves, nutmeg, and salt on top of the apples and toss gently until the apples are evenly coated. Scrape the filling into the bottom crust. Sprinkle the crumble evenly on top.

Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 350 F and bake for about an hour, until the crumble browns, the apples yield when pierced with a knife, and the juice is bubbling thickly at the edges of the pie.

Cool the pie completely before cutting, at least a few hours. Serve it up at room temperature. Store the pie uncovered at room temperature, up to 3 days.

Implements

Comments

We had a pie contest at work and this was my favorite! It's from Bubby’s Homemade Pies.

Special Chocolate Cake (Paul and Betsy, from Recipes with a Spice, by Kusum L. Gupta)

Ingredients
1 ½ cups semisweet chocolate chips
2 cups chickpeas
4 eggs
1 cup sugar
½ tsp. baking powder
¼ tsp. salt
optional: ½ cup nuts

Directions
Microwave chocolate chips in covered bowl until melted. Drain and crush chickpeas in food processor. Mix in eggs. Add sugar, melted chocolate and seasonings. Salt is not needed if using canned chickpeas. Process until smooth. Place in greased 9 inch round pan. Bake at 350 for 45 minutes or until fork comes out clean. Cool in pan. Cut and serve at room temperature.

Implements
Food Processor
Bowl
Spoon
Baking Dish

Comments
Our Galson Family Cookbook may be a bit heavy on the dessert side, but this unusual, yet scrumptious brownie like cake with chickpeas was too exceptional to resist entering. This is another recipe from the kitchen of our friend, Eve Madalengoitia.

Apple Torte (David and Diane)

Ingredients
4 T. soft butter
1 cup sugar
1 egg
1 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp.salt
3 apples peeled, cored, and cut into thin slices
Vanilla ice cream

Directions
In a large mixing bowl cream together butter and sugar. Add egg and beat until light and fluffy. Sift together the dry ingredients and beat into the butter, sugar, egg mixture. With a rubber spatula or wooden spoon, gently stir apple slices into the batter. Turn into a buttered 9 inch pie pan and bake in a 350 degree oven for about 40 minutes. (It is a good idea to start checking the cake at about 35 minutes and continue baking until the cake is firm, and the apples are tender). Cool slightly. Cut into wedges while warm and serve with ice cream.

Implements
Mixing bowl
9 inch pie pan

Comments
Enjoy the cake!

"Apple Torte" from San Francisco Firehouse Favorites

Cranberry Chutney (ala Allen and Nirelle)

Ingredients
4 cups cranberries
1 cup seedless raisins
1 2/3 cups granulated sugar
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
1 cup water
1 medium onion, chopped (about
1/3 cup)
1 medium Granny Smith apple,
pared, cored, chopped
½ cup thinly sliced celery

Directions
Combine berries, raisins, sugar, spices and water in a large saucepan. Cook 15 minutes, until berries pop and mixture starts to thicken.

Stir in onion, apple and celery and simmer 15 more minutes, until mixture is thick. Cool and refrigerate.
Makes about 6 cups.

Implements

Comments
We served this chutney side by side with the usual cooked cranberries. The chutney was the clear winner. Makes a nice sandwich, too.

Israeli-Style Charoset (Jessie and Wendy)

Ingredients
3 apples, peeled, cored, and grated
1 pear, mashed
1 package of dates, ground in Cuisenart
½ cup blanched almonds, ground
1/8 cup matzah meal
Rind of 1 lemon
Juice of ½ lemon
Juice and rind of 1 orange
¼ cup red wine
1 tsp cinnamon
Honey to taste

Directions
Combine all ingredients, adding enough wine to make a paste

Implements
Mixing bowl

Comments
Wendy and I played around with some charoset recipes and came up with this variant. Delicious!

Pumpkin Mousse Pie (Steven and Jessie)

Ingredients
Graham Cracker Crust
11/2 cups crumbs of graham crackers
(crush, grind fine, or crumb in a blender)
¼ to ½ cups confectioner’s sugar
6 Tbs melted butter
1 tsp cinnamon

Pie Filling
1 Tbs gelatin
¼ cup cold water
3 eggs
½ cup brown sugar
11/4 cups canned pumpkin
½ cup milk (use 2% or whole)
½ tsp salt
¼ tsp each cinnamon, nutmeg, and ginger
½ cup white sugar

Directions
For crust, stir the sugar, melted butter, and cinnamon into crumbs and pat into pan (reserve 2 to 3 Tbs to sprinkle on top). Bake crust for about 10 min at 350oF and cool.

For the filling, soak gelatin in cold water. Beat the 3 egg yolks slightly. Add the brown sugar, pumpkin, milk, salt, and spices. Cook over boiling water until thick (“bain-marie”). Stir in the soaked gelatin until dissolved. Chill until mixture begins to set. Whip until stiff the 3 egg whites. Stir in gradually the white sugar and fold into pumpkin mixture. Fill the pie shell and chill several hours to set.

Implements
Mixing bowls
Pie pan

Comments
From Joy of Cooking (1985). It’s a bit lighter than the typical pumpkin pie and always a big hit.

Bourbon Pumpkin Cheesecake (David and Diane)

Recipe from Epicurious.com

Ingredients
For crust
3/4 cup graham cracker crumbs (from five 4 3/4 by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling:
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Directions

1. Make crust:
2. Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
3. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
4. Make filling and bake cheesecake:
5. Put oven rack in middle position and Preheat oven to 350°F.
6. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
7. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
8. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
9. Make topping:
10. Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
11. Cool cheesecake completely in pan on rack, about 3 hours.
12. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
13. Baked cheesecake can be chilled, covered, up to 2 days.
14. Makes 12 to 14 servings..

Implements

Comments
Fun variation:
My only modification to this recipe is making the pumpkin puree. I used heirloom pumpkins from the farmers market, but a sugar pumpkin or something similar would also work. Cut the pumpkins in half, scraped out the seeds and roasted at 400 degrees for approx. 45 - 60 minutes until the meat of the squash was tender and easy to scrape out. Once the pumpkins cool enough to handle, scrape the pumpkin into a bowl and add a bit of water if it is too dry to puree. I also added about 1/4 cup of maple syrup just for fun. Then just mash or puree with a potato masher or blender until smooth.

Foolproof Sour Cream Poundcake (Nirelle)

Ingredients
1/2 cup unsalted butter
1/2 cup Mothers unsalted margarine spread
2 cups sugar
1/2 cup Splenda (for baking)
6 eggs
3 cups flour
1/2 tsps salt
1/4 tsp baking soda
1 cup sour cream
1 tsp flavoring (vanilla or orange or lemon or blend)

Directions
Preheat oven to 350◦F
Using mixer, cream well butter and sugar
While mixing, add eggs one at a time
Premix dry ingredients and add with sour cream
Add flavoring
Pour into tube pan and bake for 80 minutes
Cool for 5 minutes, remove from tube pan
Peel off paper on bottom and cool

Implements
9" tube pan lined on bottom with parchment paper
Mixer

Comments
A thin frosting is nice. Let it run down the sides
Serve with fresh berries and a scoop of good vanilla
ice cream--or just eat it plain or with homemade jam
If you like, use 1 cup butter instead of the mix noted
Also, use 2 1/2 cup sugar instead of the mix noted
Probably will serve sixteen non-teenagers

Hazlenut-Chocolate Fingers (Steven and Jessie)

Ingredients
11/2 cup hazlenuts (filberts)
1 Tbs plus 1/2 cup sugar
1 cup butter or margarine (2 sticks)
2 tsp vanilla extract
1/4 tsp salt
2 cups flour
6 oz milk chocolate chips
6 oz semi-sweet chocolate chips

Directions
Preheat oven to 350o. Spread hazlenuts in metal pan and bake 12 to 15 min until toasted, stirring once. Remove skins by wrapping hot nuts in clean cloth and rolling nuts back and forth until the skin rubs off (as much as possible). Cool nuts (do not turn off oven).

In food processor with knife blade attached, combine hazlenuts and 1 Tbs sugar; pulse until hazlenuts are finely ground. In large bowl with mixer at medium-high, beat butter, vanilla, salt, and remaining 1/3 cup sugar 4 min or until light and creamy. Beat in nut mixture. Reduce speed to low, beat in flour just until blended.

Shape dough by rounded Tbs into 21/2 inch long finger-shaped cookies. Place cookies 1 inch apart, on ungreased cookie sheet. Bake 15-20 min until light brown. Allow cookies to cool.

Line 2 cookie sheets with wax paper. Microwave chips on high about 1 min or until melted in measuring cup. Dip each cookie halfway into melted chocolate, allowing excess chocolate to drip into measuring cup. Transfer cookies to wax paper cookie sheets. Place cookies in freezer for 5 min or refrigerator for 10 min until chocolate sets. Store cookies in covered container with wax paper between layers (room temp).


Implements
Metal baking pan (about 13” x 9”)
food processor
mixer
cookie sheets
wax paper

Comments
These are sort of like biscotti (only softer!) and go very well with coffee.