26 Nov Thanksgiving 2015
Single Serve Cheese CakesBake 350 for 16min or until centers are set.
1 Cup Graham Cracker Crumbs
3 Tablespoons butter, melted
1 Package (8oz) Cream Cheese, softened
1/3 Cup Sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1. Mix crackers and butter and press in bottom of 12 paper lined muffin cups.
2. In mixer, beat cream cheese, sugar and vanilla until smooth.
3. Then add egg, to cheese mixture. Mix on low until combined.
4. Spoon onto crust.
This recipe makes a very thin cheese cake for dozen muffin pan.
We doubled the filling and this filled it to the top of the pan. Looks beautiful and yummy.
I will try this next time in a 24 mini muffin pan. The filling may be perfect for mini cheesecakes.
Best Caramelized Pecans for Salad and snacking!
Fry pan and ready in 5min
1 Cup Nuts
1/4 Cup Sugar
1 Tablespoon Butter
1/4 teaspoon Cinnamon (optional)
1. Heat on Medium add all ingrediants at once.
2. Stir constantly.
3. Transfer nuts to parchment paper.
I put too much sugar in mine and thought it would be good to pour the carmel over the nuts. It ended up being like brittle. Next time I would put the nuts on parchment paper without pouring extra carmel over nuts. Instead, put the carmel on the side and let it cool.
Pumpkin Pie
Pie crust 400 for crust for 15-25min
For the filling:
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
1 teaspoon fresh grated nutmeg
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
Parbake crust 400 for 15-25 minutes.
Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color. (I find my homemade dough takes longer to parbake, about 25 minutes, check at 15 minutes and if the crust doesn’t look dry, continue baking, checking every 5 minutes until crust looks dry and is just starting to brown, remove foil and continue for 8-10 minutes.)
Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute.
Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan (no need to clean food processor bowl); bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
Immediately pour warm filling into hot pie shell (for easier pouring, I transfer the filling to a 4-cup measuring cup). (Pour/ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
Salad Dressing
3 Tablespoon Honey
1/3 Cup Fresh Lemon Juice (4 lemons)
2 teaspoon lemon zest
1 garlic
1/4 teaspoon salt
1/2 Cup Olive Oil
1 tspn mustard