Tuesday, December 30, 2008

Gingersnap Pumpkin Bars

If I HAD to choose between this and Pumpkin Pie I would choose this!

Crust:
1 (18 1/4 ounce) package yellow cake mix, divided
1 cup gingersnap cookies, crushed
1/2 cup butter, melted
1 egg, lightly beaten

Filling:
1-8oz. package cream cheese, softened
2/3 cup brown sugar
3 eggs, lightly beaten
1-29 ounce can pumpkin, solid pack
1/4 cup of milk
2 teaspoons nutmeg
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

Topping:
1/2 cup gingersnap cookies, crushed
1/4 cup of granulated sugar
1/2 cup butter, cold
1 cup pecans, chopped, optional

Set aside 1 cup cake mix.
Building the Crust:
In a small bowl combine 1 cup crushed gingersnaps and remaining cake mix.
Stir in the 1/2 cup melted butter and egg. Mix well and press into the bottom of prepared 13X9 inch baking dish, set aside.

Mixing the Filling:
In a large mixing bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Add the pumpkin, milk, cinnamon, nutmeg, and vanilla and mix well.
Pour over crust.

Mixing the Topping:
In a small bowl, combine the 1/2 cup crushed gingersnaps, sugar and reserved cake mix. Cut in butter until crumbly. Stir in pecans (optional). Sprinkle over filling.

Bake in oven at 325 for 75 minutes or until knife inserted in center cones out clean.
Cool on wire rack for 1 1/2 hours before refrigerating.

Pumpkin Cream Cheese Pie


This pumpkin pie has a "secret" layer of yummy cream cheese. The only thing I would do differently next time would be to only use 3/4ths of the cream cheese mixture. It was just a little thick and I couldn't fit all of the pumpkin filling into the pie crust.
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)

Filling:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice
In a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store pie in the refrigerator. Yield: 6-8 servings
If you prefer a firmer pumpkin pie, just bake a little longer.

Buttercup Yeast Bread


I made this bread at Thanksgiving and it was a hit! It takes a little time to make, but is well worth it!


3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 tablespoons sugar
2-1/2 cups mashed cooked buttercup or butternut squash *(Directions to follow)
2 cups milk
2/3 cup packed brown sugar
2/3 cup butter, softened
2 eggs, lightly beaten
3 teaspoons salt
13 cups all-purpose flour

*Wash, peel and slice your squash into 1 inch sections. Next, cube your sections and boil for 15-20 minutes until tender. Then mash, just like you would potatoes. One squash is going to give you about 5 cups, freeze the extra for next time!

Directions: In a very large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.

Homemade "Twix" Bars

My wonderful friend Ty shared this recipe with me just a couple weeks ago, and I have already made it three times!!!

1 pkg. Keebler club crackers
1/2 cup butter
2/3 cup brown sugar
1/2 cup white sugar
1/4 cup milk
2 cup crushed graham crackers

Line 9 x 13 inch pan with Keebler club crackers, hole side up. Mix and boil for 5 minutes the above ingredients. Pour mixture over crackers. Put another layer of club crackers over the mixture. Frost with melted chocolate chips, butterscotch chips, and peanut butter.

Frosting:
3/4 cup chocolate chips
1/4 cup butterscotch chips
1/2 cup peanut butter

Keep refrigerated.

White Chip Island Cookies


These are just about the most perfect cookies. They have a wonderful texture and amazing flavor!

Ingredients:
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups (12-oz. pkg.) White Chocolate Morsels (I only use 1 1/2 cups, 2 was a little much)
1 cup flaked coconut, toasted if desired
PREHEAT oven to 375° F.

COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels and coconut. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Gingerbread Cookies


This is one holiday favorite that gets made a year 'round. These cookies are easy and delicious, so enjoy!

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar

1.Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar

2.Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart

3.Bake 13 to 16 minutes or just until set and cookies appear dry. I bake them for 14 minutes and they are perfect. For a softer cookie decrease baking time and for a firmer cookie increase baking time. Immediately remove from cookie sheet to cooling rack.

High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons. Bake 14 to 16 minutes.

Thursday, December 18, 2008

Imposters

As I mentioned in my "About me" section, I have really been trying to find IHOP's pancake recipe. I have come across 2 sites that claim to have the recipe, only to be let down by a batter-y mess of pancake goo that taste nothing like the delicious pancakes that are IHOP's. I have listed them below...do not trust these sites as you will be let down too!

http://recipes.calputer.com/ihop-pancake-recipe.html

http://www.recipezaar.com/IHOP-Pancakes-Copycat-50467