Desserts

__ Desserts __
**__ Spiced Pumpkin Cheesecake __** Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1-¼ hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream is a grand edition. Crust: 5 Ounces Graham Crackers (9 Whole Crackers) Broken Into Large Pieces 3 Tablespoons Granulated Sugar ½ Teaspoon Ground Ginger ½ Teaspoon Ground Cinnamon ¼ Teaspoon Ground Cloves 6 Tablespoons Unsalted Butter, Melted Filling: 1 1/3 Cups Granulated Sugar (10 1/3 Ounces) 1 Teaspoon Ground Cinnamon ½ Teaspoon Ground Ginger ¼ Teaspoon Ground Nutmeg ¼ Teaspoon Allspice ½ Teaspoon Table Salt 1 Can (15 Ounces) Pumpkin 1 ½ Pounds Cream Cheese, Cut Into 1-Inch Chunks and Left to Soften at  Room Temperature, About 30 Minutes. 1 Tablespoon Vanilla Extract 1 Tablespoon Lemon Juice From 1 Lemon 5 Large Eggs, Left at Room Temperature, About 30 Minutes 1 Cup Heavy Cream 1 Teaspoon Vanilla Extract (Continued) __ For the Crust __ : Adjust oven rack to lower-middle position and heat oven to325 degrees. Spray bottom and sides of 9-inch spring form pa evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over and mix with rubber spatula until evenly moistened. Turn crumbs into prepared spring form pan and, using hand, spread crumbs into even layer. Using flat=bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling. __ For the Filling __ : Bring about 4 quarts water to skimmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin: Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowled and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand. Set spring form pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped spring form pan in roasting pan. Pour filling into spring form pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of spring form pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1-1 /2 hours. Set a roasting pan on wire rack and use a paring knife to loosen cake from sides of pan. Cool until water is just warm about 4 minutes. Remove spring form pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap with plastic wrap and refrigerate until chilled at least 4 hours or up to 3 days. To Serve” Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. Step-by-Step: Drying Pumpkin with Paper Towels Taken from America’s Test Kitchen **__ Raspberry Chocolate Chip Cheesecake __** Make aforementioned Pumpkin Spice cheesecake without the spices. Add Hershey’s Raspberry Chocolate Chips before baking. (These chips are hard to find and may not sold in stores but can be purchased through the Hershey Company located in Hershey, PA). Delicious! Taken from America’s Test Kitchen **__ Sour Cream Coffee Cake __** (Chocolate Chip Cake) Batter: ¼ Pound (softened) Margarine 2 Eggs 1 Teaspoon Vanilla 1 ½ Teaspoon Baking Powder 1 Teaspoon Baking Soda 1 Cup Sugar 1 Cup Sour Cream 2 Cups Flour Mix: ½ Cup Sugar 1 teaspoon cinnamon 6 ounces semi-sweet chocolate chips (Adjust amounts according to personal preference) Mix all batter ingredients together well. Layer the bottom of the baking dish with batter. Spoon cinnamon-sugar over the batter. Spread chocolate chips over the entire layer. Spread remaining batter on top of the first layer and repeat cinnamon-sugar and chocolate chips. Bake at 350 degrees for 25 minutes or until toothpick comes out clean. Remove immediately from the oven as soon as it’s done, to preserve moistness/softness. Cool at least 30 minutes before serving. *This recipe has circulated the Lancaster, PA area under the name //Christine’s Chocolate Chip Cake,// after it was initially passed on without its true name. **__ White Pound Cake __** __ Ingredients __ : ½ Pound Soft Butter 2 Cups Sugar ¼ Teaspoon Baking Soda 3 Teaspoons Flavoring 1 Cup Sour Cream 6 Eggs 3 Cups Flour Grease and Flour a tube pan. Beat Butter until Creamy. Beat in Sugar. Add soda and flavor – beat. Add sour cream. Mix. Add eggs, two at a time, mixing after each two. Beat well. Blend in flour. Bake in a tube pan for 1 ½ hours. Remove from pan when almost cool. Christine’s family recipe **__ Blueberry Buckle __** “A Great Breakfast Cake” Cake: ¼ Cup Butter ¾ Cup Sugar One Egg 2 Cups Flour 2 Teaspoons Baking Powder 1 /2 Teaspoon Salt ½ Cup Milk 2 Cups Blueberries Topping: ¼ Cup Soft Margarine ½ Cup Sugar ½ Cup Flour ½ Teaspoon cinnamon Cream butter and sugar. Add one egg and beat until light. Sift flour, baking powder, and salt. Add alternately with milk, mixing with fork. Fold in blueberries. Mix topping ingredients with fingers until crumbly. Spread over cake. Bake in 8” x 8” baking dish at 350 degrees for 35-40 minutes or until done. Christine’s family recipe **__ Ginger Cookies __** __ Ingredients __ : ¾ Cup Shortening One Cup Sugar One Egg ¼ Cup Molasses One Tablespoon Ginger One Teaspoon Cinnamon ½ Teaspoon Salt 4 Cups of Flour 2teaspoons Baking Soda Cream the shortening and sugar. Add all other ingredients and mix well. Dough should be stiff. If not, add a little flour at a time until dough can be rolled into a ball in between the palms of your hands – about one teaspoon full per ball. Roll each ball into granulated sugar and place on an ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. //“Cracks” appear on the cookies while baking//. Remove from sheet onto cooling rack while still warm. Christine’s family recipe **__ Ginger Bread __** __ Ingredients __ : ¾ Cup Margarine ½ Cup Sugar One Cup Dark Molasses 2 Teaspoons baking soda 2 Eggs (Well-beaten) 2 ½ Cups Flour One heaping Teaspoon Ginger One Heaping Teaspoon Clove One Heaping Teaspoon Cinnamon One Cup Boiling Water Cream Margarine and Sugar well. In another bowl or right in a 2-cup measuring cup mix molasses with baking soda – beat until light and add to creamed mixture. Add eggs. Separately, sift flour, ginger, clove, and cinnamon together – add this sifted combination to the other ingredients. Add boiling water last. Mix. Put in 350 degree oven immediately. Bake at 350 degrees until done. Christine’s family recipe **__ Jewish Apple Cake __** * Before starting, grease and flour tube pan. **Christine prefers using apple juice to the orange juice the recipe originally calls for** because she feels the apple juice makes a moister cake. Batter: One Cup Vegetable Oil 2 Cups Sugar Four Eggs 3 Cups Unsifted Flour 4 Teaspoons Baking Powder 2 ½ Teaspoon Vanilla ¼ Cup Apple or Orange Juice Mix: 5 Teaspoons Sugar 2 Teaspoons Cinnamon 3 or 4 Sliced Apples Preheat oven to 350 degrees. Mix batter ingredients in a bowl for about 5 minutes. Alternate batter and mix in the pan. Bake one hour and 10 minutes or until done. Let cool before removing from the pan. Christine’s family recipe __ Rice Pudding __ __ Ingredients __ : 1 Can Evaporated Milk 1/3 Cup Rice (already drained in cold water) ½ Cup Sugar 1 ½ Teaspoon Vanilla 2 Teaspoons baking soda Pour half of the milk into a casserole, pour in rice, sugar, and vanilla. Add the rest of the milk. Sprinkle nutmeg on top. Cook for 2 ½ hours at 350 degrees. Stir pudding frequently. **__ 5-Minute Fudge __** __ Ingredients __ : ** 2/3 Cup Undiluted Evaporated Milk 1 2/3 Cups Sugar ½ Teaspoon Salt 2 Tablespoons Butter 2 Cups Miniature Marshmallows or Diced Marshmallows 1 ½ Cups Semi-sweet Chocolate Chips One Teaspoon Vanilla Put evaporated milk, sugar, salt, and butter in a saucepan on stove. Turn burner to low. Heat to boiling, stirring often. Cook for 5 minutes, stirring all the times so that the milk and sugar does not burn. Remove saucepan from heat. Add marshmallows, chocolate chips, nuts, and vanilla. Stir fudge with a wooden spoon until marshmallows and chocolate are melted (about one minute). Pour fudge into a buttered 8” square pan. When fudge is cool, cut into squares. Recipe of unknown origin __ Frozen Ice Cream Dessert __ __ Ingredients __ : One box of Ice cream sandwiches Amaretto (Optional) Cool Whip Whipped Topping Line a 9 x 12 glass pan with ice cream sandwiches. Add Amaretto if desired. Cover the entire pan with whipped topping and freeze. A recipe from Christine’s friend in Virginia __ Pineapple Bake __ __ Ingredients __ : ½ Pound Butter or Margarine 1 ¾ Cups Sugar 6 Eggs (Beaten) 1, 20 -ounce Can of Crushed Pineapple 10 Slices of White Bread (Cubed) ½ Cup Milk Melt butter and add sugar, stir well. Add beaten eggs and milk, pineapple and juice. Place bread cubes in a greased 9 x 13 casserole dish. Pour egg mixture over the top. Sprinkle with cinnamon. Bake one hour at 350 degrees. Robert’s family recipe __ Mint Chocolate Brownies __** __ Bottom Layer: __ ½ Cup Butter One Cup Sugar ½ Teaspoon Salt 5 Beaten Eggs One Cup Flour 16 Ounces Hershey’s Chocolate Syrup One Teaspoon Vanilla Mix all Ingredients together and spread in greased 9 x 13 pan. Bake at 350 degrees fro approximately 30 minutes (test with toothpick). __ Middle Layer __ : 2 Cups 10X Sugar 2 Tablespoons crème de menthe ½ Cup Butter Mix together and spread over cooled cake. __ Glaze __ : One Cup Chocolate Chips 6 Tablespoons Butter Melt together. Let cool slightly and spread over brownies. Chill and cut into one-inch squares. KEEP REFRIGERATED. A recipe of unknown origin
 * 1) Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer.
 * 2) Cover pumpkin with second triple layer of paper trowels and press firmly until paper towels are saturated.
 * 3) Peel back top layer of towels and discard.
 * 4) Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towels.
 * Christine’s family recipe