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Prestigious Recipes - October 2, 2002
No Bake Pumpkin Cheesecake Bars
Posted by Maggie
Ingredients
1 package (11.1 ounces) JELL-O® No Bake Real or Homestyle Cheesecake
3/4 cup finely chopped PLANTERS® Walnuts, divided (optional)
2 tablespoons sugar
6 tablespoons butter or margarine, melted
1 tablespoon water
1 cup cold milk
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
Prep Time: 15 minutes plus refrigerating
STIR Crust Mix, 1/4 cup of the walnuts, sugar, butter and water thoroughly in 8- or
9-inch square baking pan until crumbs are well moistened.
Firmly press crumbs onto
bottom of pan, using small measuring cup.
POUR milk into large bowl.
Add pumpkin, Filling Mix and pumpkin pie spice.
Beat with
electric mixer on lowest speed until blended.
Beat on medium speed 3 minutes. (Filling
will be thick.)
Spoon onto crust.
Top remaining walnuts.
REFRIGERATE at least 1 hour or until set.
Cut cheesecake into squares.
How To Serve:
To make cheesecake easier to serve, line 8- or 9-inch square pan
with foil extending over edges to form handles.
To serve, run knife around edges of
pan to loosen cheesecake from sides.
Lift cheesecake, using foil as handles, onto
cutting board.
This! from the *oven-less* queen! :o)
Pumpkin Pie
Posted by Kelly
Although this recipe has instructions for the crust and includes fresh pumpkin, using a prepared crust and canned pumpkin are excellent time-saving options.
315 mL (1 1/3 cups) of flour
2.5 mL (½ teaspoon) salt
118 mL (½ cup) vegetable, or canola oil
30 mL (2 tablespoon) cold water
Filling
259 g (1 3/4 cups) cooked mashed pumpkin (can use canned as well)
2.5 mL (½ teaspoon) salt
413 mL (1 3/4 cups) milk
3 eggs
157 mL (2/3 cup) firmly packed brown sugar
30 mL (2 tablespoons) sugar
10 mL (2 teaspoons) cinnamon
5 mL (1 teaspoon) ginger
5 mL (1 teaspoon) nutmeg
5 mL (1 teaspoon) ground cloves
To make a 23 cm (9-inch) crust, mix ingredients with fork.
Blend until mixture forms a ball, knead for 1 minute, reform into a ball, flatten it to pancake shape, place in between two pieces of wax paper, roll to .64 cm (¼ inch) thick with a rolling pin.
Remove top layer of wax paper, place pie pan upside down on dough, grasp underneath bottom piece of wax paper.
Flip the pan and the dough upside down (dough should be inside pie pan now).
Remove what is now the top piece of wax paper, and press dough into pie pan.
Gently prick dough with fork in three places to prevent bubbling.
Set aside.
Beat together ingredients for filling.
Pour pumpkin filling into prepared piecrust, trim extra crust to fit the pan, pinch the edges between pointer finger of one hand and thumb and pointer finger of the other hand until you have a nice "fluted" effect.
Mix one egg in small dish, and brush egg onto outer edges of crust to prevent burning.
Preheat the oven to 218°C (425°F), bake for 45-55 minutes; pumpkin will turn a golden brown colour.
Remove from oven, centre will be slightly soft or "wet" but will settle and thicken as it cools.
Slice and top with whipped cream if desired.
From Home made simple
Dutch Baby Pancakes
Posted by Ladyhawk
1 cup flour
1 ts Cinnamon
1/4 cup sugar
1/3 cup Butter
4 Eggs
1 cup Milk
cooked sausages; optional
strawberries; optional
powdered sugar; optional
Mix:
Combine in an airtight container.
Dutch Baby Pancakes:
Preheat oven to 425F.
Melt butter in 9" pie plate in oven
Meanwhile, combine eggs and mil in blender and whirl once.
Add mix and blend 1 minute.
Pour into pie plate and bake 20-25 minutes until pancake is puffed and golden.
Serve with maple syrup and sausage or strawberries and powered sugar.
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