borrowed from the site http://libby.withnall.com/
borrowed from the site http://libby.withnall.com/
Every year I make this cheesecake and everyone loves it! It’s the perfect mix between pumpkin and cheesecake. I got my recipe from my Treasury of TOP Secret Recipes. I love making this cheesecake despite the crack that always happens. I really could care less about this I care more for the ohh’s and ahh’s I get from it when people try it.
1 1/2 cup graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 80z. pkg. of 1/3 less fat cream cheese, softened
1 tsp. vanilla
1 cup pumpkin puree
1 tsp. pumpkin pie spice
Preheat oven to 350. Make the crust by combining the first 3 ingredients, stirring well enough to coat all the crumbs with butter. Press the crumbs onto the bottom of a spring-form pan. Bake the crust for 5 min.
In a large bowl combine the cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs and pumpkin pie spice and continue to beat until smooth and creamy. Pour batter into the pan. Bake for 60-70 min. The top will be a bit darker at this point. Remove from the oven and allow the cake to cool. When the cake has come to room temp. place in the fridge. Serve with whipped topping or some other kind of topping.
Gooseberry Patch CookBook: Farmer’s Market
1 egg, beaten 1/4 cup oil 1 cup milk 11/2 cup bisquick mix or baking mix1/2 cup + 2 Tbsp. sugar 2 apples cored, peeled and cut into wedges 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. butter ( I omitted this out)
Garnish: Whipped cream or vanilla icecream
1. Beat together the first 4 ingredients and the 1/2 cup sugar. Beat well.
2. Pour into a greased 9′ pie pan/plate.
3. Arrange apples over batter; sprinkle with remaining sugar, cinnamon, and nut meg.
4. Dot with butter. Bake at 375 degrees for 30 min. or until apples are tender….I would bake till it tests done.
5. Serve warm with whipped cream or vanilla icecream
This is a new family tradition ever since I made them the first time in North Carolina. My Granny and me call them preacher cookies, but most everyone knows them as no bakes. Everything is done on the stove and then you use your fridge that easy.
2 C. sugar
1/2 C. milk
1/4 C. butter
3 Tbsp. baking cocoa powder
3 C. quick cooking oats
1 tsp vanilla
1 C. peanut butter creamy/crunchy your choice (Sunbutter if your allergic to PB)
Mix the first 3 ingredients in a large saucepan and boil for no more than a 1 min. Remove from heat and stir in remaining ingredients. If it seems a little soupy add more oats. Stir till everything is well combined.
On wax paper drop cookie mix by Tablespoon full. Once done then place in the fridge overnight to set the cookie up. If you need to set them quick you can also put them in the freezer for about 30 min, then transfer to airtight container and store in the fridge until time you serve them.
I got this recipe from the food guy that lets you made brand named recipes at home. I have to admit that these are better than the store bought ones and it makes more of them too! My DS can’t seem to get enough this cookie. The trick to keeping them super moist is the molasses…shhhh
1 lb. of butter ( 4 sticks of butter), softened
2 Tbsp. molassess
2 tsp. vanilla
1/3 C. water
1 1/2 C. sugar
1 1/2 C. brown sugar ( I use light) packed
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
5 C. flour
2 pkgs. of chocolate chips or chunks
1. Preheat oven 375 degrees
2. Cream butter, eggs, molasses, vanilla, and water in med. size bowl.
3. In large bowl sift together sugars, baking powder, baking soda, salt and flour.
4. Combine wet mix with dry mix. Add Chocolate chips.
5. Shape dough into 1-in. balls and place them 1-in. apart on a greased baking sheet. I use a small cookie scoop so all my cookies are the same size.
6. Bake 8 min or until light brown around the edges. I let mine sit on the pan for 5 min to cool a bit before removing to cool completely.
OK I have to say I just love, love, love World Market. I had gotten a coupon for 10$ worth the merchandise FREE!!!! So I have been looking for other things in World Market and saw this mini pie mold…and well kept trying to justify the cost of buying it…thanks so much for my coupon I got it free!
So I made these and super yummy cherries…now the draw back is this my DS only wanted the crust and well I loved these hand held babies! I doubled the pie crust recipe which I suggest you do as well. I think I got about 8 mini pies with the mold and there were only 2 left in the whole house the night I made them. Bonus if you have a toaster oven USE it instead of the big oven. It will take a little longer but sooo worth it and you don’t heat the whole up either!
Makes 4 pies, each serving 1-2 people
So I had leftover pumpkin puree and needed something to do with it. This is the idea I came up with after doing a google/pinterest search. They are super moist and super yummy as well. I will say this, this recipe is not good for the jumbo muffins at all. Unless you want to bake them for an hour (which they were still moist) you could try it.
Picture from Paleoista