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| AUTUMN RECIPES |
| Here are some great recipes to try! ENJOY! |
| SWIRLED PUMPKIN AND CARAMEL CHEESECAKE Ingredients: ** Crust ** 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) unsalted butter, melted ** Filling ** 4 8-ounce packages cream cheese, room temperature 1 2/3 cups sugar 1 1/2 cups canned solid pack pumpkin 9 tablespoons whipping cream 1 teaspoon ground cinnamon 1 teaspoon ground allspice 4 large eggs 4 tablespoons purchased caramel sauce 1 cup sour cream Preparation: **Crust** Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. **Filling** Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer � cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining � cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Yield: 10 Servings MAKE YOUR OWN PUMPKIN PUREE Take a 2-pound pumpkin Preheat oven to 425 F. Remove the seeds and strings from the pumpkin and cut the pumpkin in wedges and place on an oiled baking sheet. Cover with foil and bake until thoroughly soft, about 45 min. Peel away the skin and puree the pumpkin in the food processor with the steel blade. Measure what you need and freeze the rest. PUMPKIN POUND CAKE w/CREAM CHEESE ICING Ingredients: ** Cake** 2 cups plain flour 2 cups sugar 2 teaspoons soda 4 eggs 1 tablespoon cinnamon 1 cup oil 1/4 teaspoon salt 2 cups pumpkin (16 oz can) ** Cream Cheese Icing** 8 ounces cream cheese 1 teaspoon vanilla 1 box confectioners sugar 1 stick butter Cake Preparation: Mix ingredients well. Grease tube or Bundt pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost. Icing Preparation: Let cheese and butter soften and mix with sugar and vanilla and spread on cake. YIELD: 1 Cake HARVEST PUMPKIN BREAD Preheat oven to 350 Ingredients: 1 cup sugar 1/4 cup Margarine 1/4 cup applesauce 2 eggs 1 cup (8 ounces) solid pack pumpkin 2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 cup raisins 1 teaspoon grated orange rind 1/4 cup orange juice 1/2 cup walnuts, chopped Preparation: 1. Lightly grease a 9x5x3 inch loaf pan or coat with vegetable spray. 2. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). 3. Add eggs one at a time and continue to beat. 4. Add pumpkin and mix until smooth. 5. Combine flour, salt, baking powder, baking soda, and cinnamon and stir into pumpkin mixture until smooth. 6. Add raisins, orange rind, orange juice, and nuts (nuts optional). Stir well 7. Pour into loaf pan and bake at 350 F for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. YIELD: 1 loaf, appx 12 Slices WITCH�S BROOMS Preheat oven to 350 Ingredients: � cup packed brown sugar � cup (1 stick) butter or margarine softened 2 tablespoons water 1 teaspoon vanilla 1� cups all purpose flour 1/8 teaspoon salt 10 pretzel rods (about 8 � inches long) cut in half 2 teaspoons shortening 2/3 cup semisweet chocolate morsels 1/3 cup butterscotch morsels Preparation: 1. Heat oven to 350 degerees F. 2. Mix brown sugar, margarine, water, and vanilla in a medium bowl. 3. Stir in flour and salt 4. Shape into 20 1� inch balls 5. Place pretzel rod halves on ungreased cookie sheet 6. Press ball of dough onto cut end of each pretzel rod 7. Press dough with fork to resemble �bristles� of a broom 8. Bake about 20 minutes until set but not brown 9. Remove cookies from cookie sheet and cool on a wire rack 10. Cover cookie sheet with waxed paper then place broom cookies on waxed paper 11. Heat shortening and chocolate morsels over low heat, stirring occasionally until melted and smooth, then remove from heat 12. Spoon melted chocolate over broom cookies leaving 3 inches at top of pretzel handle and the bottom portion of cookie bristles uncovered 13. Place butterscotch morsels in a microwave bowl and microwave on medium-high for 30 to 50 seconds, stirring after 30 seconds, until morsels are melted and smooth 14. Drizzle over chocolate and let stand until chocolate and butterscotch is set This recipe for Witch�s Brooms was submitted by Betsy! Thank you, Betsy, for sharing this unique recipe with us all! Blessed Be! Click here to Visit her charming site. Click Here to Email Betsy EASY ENCHANTED PUNCH Ingredients: 8 cups cranberry juice 6 cups apple cider 6 cinnamon sticks 6 orange slices 1 liter ginger ale 1 tray ice cubes Preparation: Pour cranberry juice and apple cider into a punch bowl. Break the cinnamon sticks in half and orange slices in half. Put 1 half of cinnamon stick and 1 half of orange slice into each cube holder in tray. Fill cube tray with some of the cranberry juice and apple cider mixture and freeze. Refrigerate remaining cranberry juice and apple cider mixture. Just before serving, add ginger ale and ice cubes. This recipe was copied from Raymond Buckland�s �Complete Book of Witchcraft�. AUTUMN APPLE PUNCH Ingredients: 1 1/2 quarts Apple juice 2 Cinnamon sticks 8 Whole cloves 1 1/3 cup Pineapple juice 1/2 cup Lemon juice 2 pt Orange juice 28 oz Ginger ale Preparation: Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale. Yield: 12 Servings ORCHARD RUSH This is a blended drink or mixed shot Ingredients: 1 shot Peach Pucker 1/2 shot Triple Sec 1/2 shot vodka 1/2 shot orange juice 1/2 shot cranberry juice Directions: Pour ingredients over ice into blender and blend. Pour into a tall bar glass. Or, pour ingredients over ice in strainer and pour into shot glass. By: Donna Comment: This is a drink/shot that my bar manager and I built/discovered while trying to make drink specials. We discovered it can be a blended drink or a mixed shot - tastes great either way! APPLE PUCKER Drink Type: Double shot or drink Ingredients: 1 shot apple pucker 1 shot sweet & sour 1 shot vodka 1 shot cranberry juice Directions: Mix all the ingredients together in a tumbler with one scoop of ice. Either drain into a rocks glass or pour ice and mixture into a glass for a drink. By: Kimberly Comment: This is a very sweet drink and tastes like a sour apple. Comes out a red/orange color. |
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