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Saturday, November 4

November Recipes


This month it is ALL about pumpkin & spice - enjoy!!

This cheesecake is so, so yummy. The recipe calls for a lot of ingredients but most of them are spices - it is definitely worth trying!

Pumpkin Swirl Cheesecake
Crust:
3 Tbsp. butter, melted
1 cup crushed gingersnaps (about 25 cookies)
Filling:
4 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
3 Tbsp. cornstarch
1 cup sour cream
1/4 tsp. salt
2 tsp. vanilla
3 eggs
1 tsp. lemon juice
3/4 cup canned pumpkin
3 Tbsp. brown sugar
2 Tbsp. molasses
1 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1. Heat oven to 350* F. In small bowl, combine butter and cookie crumbs; mix well. Press in bottom of 9" springform pan.
2. In large bowl, beat cream cheese, sugar and 2 Tbsp. of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Ad eggs 1 at a time, beating well after each addition.
3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thouroughly; set aside.
4. To remaining batter in larg bowl, add 1 Tbsp. cornstarch and all remaining ingredients; beat well. Set aside 1 cup of the pumpkin batter.
5. Pour half of vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter. Swirl batters with knife.
6. Bake for 1-1 1/4 hours or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Serve warm. Refrigerate remaining cheesecake.

Autumn Spice Cookies
courtesy of Christina
2 1/4 cups flour
2 tsp. baking soda
1 tsp. each: ground cloves, ginger, cinnamon, salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 egg
1/4 cup molasses

Heat oven to 375*. Sift together flour, baking soda, spices and salt. Set aside. Beat butter & 1 cup sugar in large bowl with mixer on high for 1 minute (until light). Add egg and molasses and mix well. Add flour mixture and blend until just combined. Using about 1 1/2 tsp. dough for each, roll into balls. Roll in the remaining sugar to fully coat. Arrange on baking sheet 2" apart. Bake until set (9-10 min). Cool on wire rack.
*Make sure dough is chilled so that the cookies do not go flat.

Pumpkin Butter
I just made this tonight - it turned out so yummy and was simple to make.

1 can (15 oz.) pumpkin
2/3 cup packed brown sugar
1/4 cup honey
1 Tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

Combine all ingredients in a medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20-25 minutes or until thickened. Pack in sterilized, airtight jars. Store in refrigerator for up to 2 months.


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3 Comments:

Anonymous Cassie said...

I just wanted to thank you for the wonderful crock pot roast recipe. My friend Rebecca got it from you and posted it on her blog, and I made it today. It was awesome!

11/04/2006 12:23 PM  
Anonymous Sarah said...

Cheesecake? Pumpkin? YUMMMMMMY! I made a pumpkin cheesecake last year for Thanksgiving. It wasn't swirly... but it was GOOD! :)

Have a wonderful night!! Thanks for sharing those recipes!

Sarah

11/04/2006 11:45 PM  
Blogger Super Baby said...

Ooooooh, I love the spicy warm goodness of pumpkin!! I have a pumpkin roll recipe that has a cream cheese filling--oh-so-good!

Ahhh! Scooter's fussing. I need to go. :) Talk to you later! :)

11/05/2006 1:28 AM  

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