Archive | Baking

Pumpkin Cheesecake

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Pumpkin Cheesecake

Posted on 10 January 2013 by Cathy

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

Preheat oven to 325 degrees F and process the gingersnap cookies

This is what they will look like

Melt the butter

Add 1/4 cup of sugar to the gingersnap crumbs

Add the butter


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

In a medium bowl add the cream cheese

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

Grab your eggs

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

Add your pumpkin puree. I like to make my own :) Get the recipe for pumpkin puree here

Blend 1/4 cup sugar into the remaining mixture

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

Grab your nutmeg

Grate a half teaspoon and add to the mixture

Add the cloves and stir until combined

Spread the pumpkin flavored batter into the crust

Pour the plain batter randomly on the top

This is what you are going for

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.

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

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

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)
























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













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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

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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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