Archive | Baking

Pumpkin Cheesecake

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Pumpkin Cheesecake

Posted on 10 January 2013 by Cathy


pumpkincheese
I love cheesecake! My recipe has an extra special touch with the gingersnap crust. If you like pumpkin pie you will love my pumpkin cheesecake

2 cups crushed gingersnap cookies
1/4 cup sugar
1 stick butter
2 packages cream cheese, softened
1 cup white sugar
2 teaspoon vanilla extract
3 eggs
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon cloves

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Preheat oven to 325 degrees F and process the gingersnap cookies

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This is what they will look like

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Melt the butter

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Add 1/4 cup of sugar to the gingersnap crumbs

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Add the butter

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Combine

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Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. Add a pan of water lower rack if you want to steam your cheesecake

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In a medium bowl add the cream cheese

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Add a 1/2 cup sugar and vanilla then mix just until smooth

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Grab your eggs

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Blend them in a separate bowl then blending into the cheese mixture and set aside 1 cup of the mixture

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Add your pumpkin puree. I like to make my own :) Get the recipe for pumpkin puree here http://www.hauntedchef.com/2012/11/21/pumpkin-puree/

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Blend 1/4 cup sugar into the remaining mixture

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Add the cinnamon…. a little extra doesn’t hurt

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Grab your nutmeg

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Grate a half teaspoon and add to the mixture

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Add the cloves and stir until combined

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Spread the pumpkin flavored batter into the crust

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Pour the plain batter randomly on the top

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This is what you are going for

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Swirl with a knife to create a marbled effect. Pretty :) Put into a water bath or place over a pan of water and bake approx 45-55 minutes in the preheated oven or until the filling is set.

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Turn the oven off and prop open to cool inside oven for about 1 hour

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Run a knife around the edge of the pan. Allow to cool for another hour

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Run a knife around the edge of the pan again before removing pan rim. Chill for at least 4 hours before serving. Enjoy! We devoured this so fast there was no time for a pretty picture lol!

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Chocolate Chip Cookies

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Chocolate Chip Cookies

Posted on 29 November 2012 by Cathy

I love chocolate chip cookies! This recipe is easy to throw together and will bring big smiles

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees F

 

In a mixing bowl add 1 cup white sugar

Add 1 cup packed brown sugar

 


Add 2 sticks softened butter (one cup) then cream together with a mixer until smooth

 


Beat in the eggs one at a time then stir in 2 teaspoons of vanilla

 


Add one teaspoon baking soda in hot water and dissolve

 


Add to baking soda mix to the batter along with a half teaspoon of salt

 


Stir in 3 cups of flour

 


Stir in 2 cups of chocolate chips and one cup of nuts

 


Drop by large spoonfuls onto ungreased pans or line with parchment

 


Space evenly about 2″ apart

 


Bake for about 10 minutes in the preheated oven or until edges are nicely browned

 


Allow to cool on a wire rack and enjoy!!

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Pecan Pie

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Pecan Pie

Posted on 23 November 2012 by Cathy

One of my favorite pies of all time!

3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
1 cup sugar
3 tablespoons butter melted
1/4 cup Kaluah
1 pinch salt
1 Talespoon flour
1 cup pecans chopped
1 cup pecan halves


Get your pie crust ready


In a medium bowl, mix together eggs


Measure out light and dark corn syrups and add to the bowl


Add the sugar


Add melted butter


Add the Kaluah


Add flour, salt and chopped pecans then mix until blended. Add whole pecans and stir


Pour into pie shell


Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving


Serve just like it is or a la mode


I just love this pie!

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Pumpkin Pie

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Pumpkin Pie

Posted on 21 November 2012 by Cathy

This pie recipe is easy and terrific! It would be even better to use my pumpkin puree recipe instead of canned.

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 Tablespoon flour
2 eggs
1 3/4 cup pumpkin puree
1 12 fluid ounce can Evaporated Milk

1. Preheat oven to 425 degrees F.


Into a mixing bowl measure out sugar and salt


Add cinnamon


Add ginger


Add allspice


Add cloves and stir the mixture together


Beat eggs lightly in bowl


Add to the mixture and stir to combine


Add the pumpkin. You can use my pumpkin puree recipe here or add canned pumkpin


Gradually add the evaporated milk. The mixture will be soupy


Pour into pie shell. You can find a very easy yet flakey pie crust recipe here


Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

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Pumpkin Puree

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Pumpkin Puree

Posted on 21 November 2012 by Cathy

Yes you can make your own filling from scratch!

Sugar Pumpkin


Select one sugar pumpkin per pie (these are small pumpkins). Preheat oven to 325 degrees F (165 degrees C)


Remove stem and cut the pumpkin in half from the stem to base


Remove seeds and pulp


Save the seeds to roast. Here is the link to how to roast seeds


Place cut side down on a cookie sheet


Bake in the preheated oven 1 – 1 1/2 hours or until tender. This is what they will look like


Scrape pumpkin meat from shell halves


Did you know you can make pumpkin soup and serve it in the shells?


Puree in a food processor and use right away or store in the freezer

In case you wanted to know my 2 little pumpkins gave me 4 1/2 cups of puree

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Pie Crust

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Pie Crust

Posted on 21 November 2012 by Cathy

This is the easiest and just the best way to make pie crust!

1 1/2 cups all-purpose flour
4 tablespoons butter
5 tablespoons shortening
1/2 teaspoon salt
3 tablespoons ice water


Measure the flour into the processor with the regular blade attached


Cut the butter into cubes and add to the bowl


Add the shortening


Add salt and pulse three times with three counts per pulse to lightly mix the ingredients


Turn it to on and pour ice water into the bowl until starts to get noticeably crumbly


This is what it will look like


Stop the machine, dump the crumbly dough into a bowl


Gather the dough into a ball with your hand until it sticks together


Wrap your dough ball in plastic wrap and place in the refrigerator for 1 hour


To use the dough unwrap it but leave it on the plastic wrap


Roll out to fit your pan


Transfer to your pan


Shape the edge

You are now ready to bake blind or fill it up with something wonderful

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Peach Cobbler

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Peach Cobbler

Posted on 15 October 2012 by Cathy

This recipe will make a cake type of cobbler. This one is super easy to throw together and oh so good!

29 oz can sliced peaches in heavy syrup
1 cup self rising flour
1 cup sugar or brown sugar
1 cup milk
1/4 cup Butter
1 teaspoon Cinnamon
Dash Nutmeg
Cinnamon and Sugar Mixture (Optional)

Preheat oven to 350 degrees

 

 

 

 

 

 

 

 

 

 

 

Select a 3 quart baking dish

 

 

 

 

 

 

 

 

 

 

 

Butter your baking dish

 

 

 

 

 

 

 

 

 

 

 

This is what it should look like when you are done

 

 

 

 

 

 

 

 

 

 

 

Add the can of peaches with the heavy syrup (or you can cook down some peaches and add them instead)

 

 

 

 

 

 

 

 

 

 

 

Pretty!

 

 

 

 

 

 

 

 

 

 

 

To a mixing bowl add 1 cup self rising flour

 

 

 

 

 

 

 

 

 

 

 

Add one cup sugar (brown sugar for a darker batch)

 

 

 

 

 

 

 

 

 

 

 

 

Add 1 cup milk, butter, cinnamon and nutmeg then stir to combine. It will be the consistency of pancake batter. Pour mixture slowly over the peaches and sprinkle top with sugar and ground cinnamon. Bake at 350 for approx. 40 -45 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is what it looks like when you use granulated sugar

 

 

 

 

 

 

 

 

 

 

 

This is what it looks like when you use brown sugar

 

 

 

 

 

 

 

 

 

 

 

Scoop into a bowl and serve with vanilla ice cream or whipped cream

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

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Peanut Butter Cookies

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Peanut Butter Cookies

Posted on 04 April 2012 by Cathy

I learned to bake when I was young because I had a sweet tooth and my mother did not bake. I created this cookie recipe for my great-grandmother Bessie Hudson. She could not wait to start eating them as I was measuring everything out.  She would actually sample one as I would pull them out of the oven. It was always fun waiting for baked good to be cool enough to eat. These cookies were her all time favorite.

 

 

 

 

 

 

 

 

 

 

1 cup unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon vanilla

 

 

 

 

 

 

 

 

 

 

Measure out sugar into a large mixing bowl

 

 

 

 

 

 

 

 

 

 

Add brown sugar

 

 

 

 

 

 

 

 

 

 

Add butter and peanut butter then cream it all together

 

 

 

 

 

 

 

 

 

 

Add the vanilla

 

 

 

 

 

 

 

 

 

 

Beat in eggs

 

 

 

 

 

 

 

 

 

 

In a separate bowl add flour and baking powder

 

 

 

 

 

 

 

 

 

 

baking soda

 

 

 

 

 

 

 

 

 

 

Add salt then sift all the dry ingredients together

 

 

 

 

 

 

 

 

 

 

Stir the dry ingredients into batter and put into refrigerator for 1 hour


 

 

 

 

 

 

 

 

 

Grab a spoon of dough

 

 

 

 

 

 

 

 

 

 

Form into 1 inch balls and put on parchment lined baking sheets

 

 

 

 

 

 

 

 

 

 

Flatten each ball with a fork

 

 

 

 

 

 

 

 

 

 

Make a criss-cross pattern by pressing the other way

 

 

 

 

 

 

 

 

 

 

Bake in a preheated 350 degrees F oven for about 10 minutes or until cookies begin to brown

 

 

 

 

 

 

 

 

 

 

Let them cool completely and try not to eat them all in one cookie monster session

Comments (21)

Mincemeat

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Mincemeat

Posted on 26 December 2011 by Cathy

Merry Christmas! Mincemeat began as a way to preserve food and always contained meat. Over time it became synonymous with Christmas. My recipe has no meat/suet in it making it healthier!

 

 

 

 

 

 

 

 

 

 

1 cup raisins
1 cup dried cranberries
1 cup golden raisins
1 (16 ounce) can sour cherries
5 apples
2 cups white sugar
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 lemon (zest and juice)
1 orange (zest and juice)
1/4 cup brandy
1/4 cup rum

 

 

 

 

 

 

 

 

 

 

Measure out and add the raisins to a mixing bowl

 

 

 

 

 

 

 

 

 

 
Next add the cranberries


 

 

 

 

 

 

 

 

 

 
Add the golden raisins

 

 

 

 

 

 

 

 

 

 
Add the cherries


 

 

 

 

 

 

 

 

 

 
You will need the apples next

 

 

 

 

 

 

 

 

 

 
Core and peel the apples

 

 

 

 

 

 

 

 

 

 
Grate the apples

 

 

 

 

 

 

 

 

 

 
Add the apples to the bowl

 

 

 

 

 

 

 

 

 

 
You need a lemon and an orange next

 

 

 

 

 

 

 

 

 

 
Zest the lemon, juice it and add them both to the mixture

 

 

 

 

 

 

 

 

 

 
Zest the orange, juice it and add them to the pot

 

 

 

 

 

 

 

 

 

 
Add the cloves

 

 

 

 

 

 

 

 

 

 
Add the nutmeg


 

 

 

 

 

 

 

 

 

 

Add the cinnamon

 

 

 

 

 

 

 

 

 

 
Add the allspice

 

 

 

 

 

 

 

 

 

 
Add the sugar and simmer for 30 minutes. You need to stir occasionally then remove it from the heat

 

 

 

 

 

 

 

 

 

 
Add the brandy and rum

 

 

 

 

 

 

 

 

 

 
Use right away or use a can in a water bath covered by 2 inches of water. Cover the pot and process for 30 minutes. It is best to let this age for a few months before you use it.

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Yorkshire Pudding

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Yorkshire Pudding

Posted on 14 December 2011 by Cathy

Can you guess where yorkshire pudding came from? The first ever recorded recipe appeared 1737 and was called dripping pudding. It has been in use for centuries!

1 1/2 flour
tsp salt
2 eggs
1 milk
1/2 cup water
425 oven

Put a teaspoon drippings from your roast or Crisco in each muffin cup and place in a 450 F oven.

 

 

 

 

 

 

 

 

 

 

Measure out flour and add to a mixing bowl

 

 

 

 

 

 

 

 

 

 

Add the salt and mix

 

 

 

 

 

 

 

 

 

 

Get the eggs ready and make a well in the flour

 

 

 

 

 

 

 

 

 

 

Add the eggs to the well and mix slightly

 

 

 

 

 

 

 

 

 

 

Measure out the milk and add to the bowl

 

 

 

 

 

 

 

 

 

 

Mix up your batter

 

 

 

 

 

 

 

 

 

 

Pull the hot muffin pan out and divide the batter between all the cups. Bake for 20 minutes….. no peeking unless you look through the glass :)

 

 

 

 

 

 

 

 

 

 

Serve with roast and gravy… yum!!!!

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