Years ago, I was walking down the midway at the Indiana State Fair, and I noticed there was a booth giving away books. I am never one to pass up a free book, so I snagged one. It was a cookbook, published by the Junior League of Mobile, Alabama. Why was there a booth at the INDIANA State Fair giving away Junior League cookbooks from ALABAMA? I dunno. But I tucked it away with my other cookbooks until I needed to make dessert for some occasion. I figured that if anyone knows dessert, it's ladies from the Junior League in Mobile, Alabama. And I was right. I found a recipe that meets my requisites-- it's easy and looks more impressive than it actually is. And, of course, I cheat. I use ready-made pie crusts, and I'm not ashamed. They're fantastic, and I am often complimented on the flakiness of my pie crust. Anyway. Here's the recipe, and the assembled ingredients:
The recipe:
1 unbaked pie shell 2 Tbsp butter 2 oz unsweetened chocolate 1 C dark Karo syrup 2 eggs 1 tsp vanilla 1 C sugar 1/2 tsp salt 1 C pecans
First, I melt the butter and the chocolate together. One could probably use the microwave for this, but I like to do it on the stovetop, so I can control the speed of the melting process.
Then, as the chocolate melts, I lightly beat the eggs in a separate bowl, and then add the karo syrup, sugar, salt, and vanilla.
Next, add the melted chocolate to the mixture, and then add the pecans.
Now, finally, pour the mixture into the prepared pie shell (aka, the pie shell you pressed lovingly into the pie pan), and then bake at 325 degrees for 1 hour.
I forgot to take a picture of the pie fresh from the oven, 'cause it was 11pm the night before Thanksgiving and I was wore out. So. I took a picture of the remnants.
Years ago, I was walking down the midway at the Indiana State Fair, and I noticed there was a booth giving away books. I am never one to pass up a free book, so I snagged one. It was a cookbook, published by the Junior League of Mobile, Alabama. Why was there a booth at the INDIANA State Fair giving away Junior League cookbooks from ALABAMA? I dunno. But I tucked it away with my other cookbooks until I needed to make dessert for some occasion. I figured that if anyone knows dessert, it's ladies from the Junior League in Mobile, Alabama. And I was right. I found a recipe that meets my requisites-- it's easy and looks more impressive than it actually is. And, of course, I cheat. I use ready-made pie crusts, and I'm not ashamed. They're fantastic, and I am often complimented on the flakiness of my pie crust. Anyway. Here's the recipe, and the assembled ingredients:
The recipe:
1 unbaked pie shell 2 Tbsp butter 2 oz unsweetened chocolate 1 C dark Karo syrup 2 eggs 1 tsp vanilla 1 C sugar 1/2 tsp salt 1 C pecans
First, I melt the butter and the chocolate together. One could probably use the microwave for this, but I like to do it on the stovetop, so I can control the speed of the melting process.
Then, as the chocolate melts, I lightly beat the eggs in a separate bowl, and then add the karo syrup, sugar, salt, and vanilla.
Next, add the melted chocolate to the mixture, and then add the pecans.
Now, finally, pour the mixture into the prepared pie shell (aka, the pie shell you pressed lovingly into the pie pan), and then bake at 325 degrees for 1 hour.
I forgot to take a picture of the pie fresh from the oven, 'cause it was 11pm the night before Thanksgiving and I was wore out. So. I took a picture of the remnants.
Recipe: The best of all sides – pumpkin cheesecake!
Living in Canada as an American we are lucky to celebrate Thanksgiving twice. I love thanksgiving for the pie mostly so a side dish to me is only a filler to get you warmed up for the grand papa of all sides, the dessert. Desserts go on the ‘side’ of every dish, in my opinion. I decided to reproduce the Bloom family famous pumpkin cheesecake (recipe provided by K. Bloom).
Crust ingredients:
1 1/2 C flour
1 large egg, separated (lightly beat yolk)
1/4 to 1/3 C sugar
1/2 C butter, softened
Cheesecake batter ingredients:
5 pkgs of 8oz cream cheese (room temp., 1/3 less fat CC is what I used)
1 C sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 Tbsp flour
4 tsp. cinnamon
2 tsp. ground cloves
2 tsp. ginger
1 Tbsp vanilla
1 C heavy cream (i.e., whipping cream)
1 can (15oz) of mashed pumpkin (or as I used 1 C of cooked pumpkin puree)
Instructions:
Pre-heat oven to 400
Sit out cream cheese, butter, and eggs for a half hour at least to achieve room temperature. By doing so the batter will be smoother without lumps of cream cheese.
Stir together flour and sugar in a large bowl. Form a well in the center, add the beaten yolk and the softened butter to the well and mix together with your hands. Set aside a small portion of dough, about a third. Press dough into the bottom of a spring form pan and up just above the point where the bottom meets the side of the pan. Must use large 9” or 10” pan. Bake for 12-15 min.
ready to bake
Remove crust from oven and let cool.
Turn oven temperature to 425
In a large mixing bowl beat together cream cheese and sugar with electric mixer until creamy. Add in eggs and egg yolks a couple at a time, mixing well between additions.
Add in flour, cinnamon, cloves and ginger to mixture and mix.
Beat in the cream and vanilla, then add the mashed pumpkin on medium s peed just until mixed.
Pour batter onto the crust and bake for 15 min,
then reduce the temperature to 275 and bake for an hour. Turn off oven and leave in overnight. I heard opening the oven door while the cheesecake is baking causes cracks to form in the pie so, I did NOT open the door. However, the finished cheesecake had a crack in it the size of the Grand Canyon!Don't fear, you can cover the crack up. To make a pretty finished looking cake, cover cheesecake with whipped cream and dust lightly with cinnamon.
Fresh whipped cream:
Chill beaters and bowl for 10 to 15 min before whipping cream. Whip up 1 C of heavy cream and 1 tsp or so of vanilla. After whipping for a while add in ¼ C powdered sugar and continue whipping until soft peaks form. Put whipped cream in fridge until ready to use.
Challenger: Tiffany Schriever
Recipe: The best of all sides – pumpkin cheesecake! Living in Canada as an American we are lucky to celebrate Thanksgiving twice. I love thanksgiving for the pie mostly so a side dish to me is only a filler to get you warmed up for the grand papa of all sides, the dessert. Desserts go on the ‘side’ of every dish, in my opinion. I decided to reproduce the Bloom family famous pumpkin cheesecake (recipe provided by K. Bloom).
Crust ingredients:
1 1/2 C flour
1 large egg, separated (lightly beat yolk)
1/4 to 1/3 C sugar
1/2 C butter, softened
Cheesecake batter ingredients:
5 pkgs of 8oz cream cheese (room temp., 1/3 less fat CC is what I used)
1 C sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 Tbsp flour
4 tsp. cinnamon
2 tsp. ground cloves
2 tsp. ginger
1 Tbsp vanilla
1 C heavy cream (i.e., whipping cream)
1 can (15oz) of mashed pumpkin (or as I used 1 C of cooked pumpkin puree)
Instructions:
Pre-heat oven to 400 Sit out cream cheese, butter, and eggs for a half hour at least to achieve room temperature. By doing so the batter will be smoother without lumps of cream cheese.
Stir together flour and sugar in a large bowl. Form a well in the center, add the beaten yolk and the softened butter to the well and mix together with your hands. Set aside a small portion of dough, about a third. Press dough into the bottom of a spring form pan and up just above the point where the bottom meets the side of the pan. Must use large 9” or 10” pan. Bake for 12-15 min.
ready to bake
Remove crust from oven and let cool.
Turn oven temperature to 425 In a large mixing bowl beat together cream cheese and sugar with electric mixer until creamy. Add in eggs and egg yolks a couple at a time, mixing well between additions.
Add in flour, cinnamon, cloves and ginger to mixture and mix.
Beat in the cream and vanilla, then add the mashed pumpkin on medium s peed just until mixed.
Pour batter onto the crust and bake for 15 min,
then reduce the temperature to 275 and bake for an hour. Turn off oven and leave in overnight. I heard opening the oven door while the cheesecake is baking causes cracks to form in the pie so, I did NOT open the door. However, the finished cheesecake had a crack in it the size of the Grand Canyon!Don't fear, you can cover the crack up. To make a pretty finished looking cake, cover cheesecake with whipped cream and dust lightly with cinnamon.
Fresh whipped cream:
Chill beaters and bowl for 10 to 15 min before whipping cream. Whip up 1 C of heavy cream and 1 tsp or so of vanilla. After whipping for a while add in ¼ C powdered sugar and continue whipping until soft peaks form. Put whipped cream in fridge until ready to use.
If you would like to take part in our monthly cooking challenge email us at:
stubsyo@yahoo.com
Rules Etc.
The Rules:
1.) Challenge will be given on the 1st of the month.
2.) Entries are due by the last day of the month.
3.) Recipe must be posted with entry along with preparation time. (Cite source if not your own).
4.) At least one photo of the dish must be presented. (We encourage a photo essay)
Challenge Results:
Voting will take place the subsequent month of the challenge. Winners will be announced along with the next theme and Mad Props will be given.
Categories are as follows: 1.) Most inventive/unique 2.) Best cooking story 3.) I desire to eat this immediately 4.) Most effortless (but in a good way) 5.) Best Photo(s) 6.) Best In Show
