CAN'T GET ENOUGH

Spiced Pumpkin Cheescake 38 nabisco cookies Ginger Snaps finely crushed 1/4 cup finely chopped Pecans 1/4 cup butter, melted 4 package cream cheese, softened 1 cup sugar 1 can pumpkin 1 tsp pumpkin pie spice 1 tsp vanilla 4 eggs 1 cup thawed cool ship for topping 1/2 tsp ground nutmeg Heat oven 325. Mix crumbs, nuts, and butter. press onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice, and vanilla; mix well. add eggs, 1 at a time, mixing after each just until blended. Pour crust. Bake 1 hour 20 minutes to 1 hour and 30 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with a dollop of COOL WHIP and a dusting of nutmeg.

Sometimes a girl is in need of a little sugar Ingredients 1 cup vanilla ice cream 1 cup slightly crushed YOUR favorite chocolate chip cookies 1\4 cup of mini chocolate chips Directions Add all ingredients to blender and blend until you desire. I like a little chuncks to eat with a spoon.

"Apple pie" conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust. Ingredients Serves 10 to 12 2 tablespoons all-purpose flour, plus more for dusting Store bought pie dough (2) OR Sylvia's Simple pie crust (under desserts) 3 fuji apples and 1 granny Smith apple, peeled, cored, and sliced 3/4 cup sugar, plus additional for pie top Zest and juice of 1 lemon 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg Pinch ground cloves 2 tablespoons unsalted butter large egg, beaten Directions Heat oven to 375 degrees. On a lightly floured surface, roll out pie crust into a slightly larger than the other. Press one pastry circle into the pie plate. Poke with vent holes in the bottom. Add to oven at 350 for 11 to 15 mins. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cut several stem vents in the middle of the top. Seal by ...

Vanilla Malted Cookies, MS Ingredients Makes about 6 dozen 2 3/4 cups all-purpose flour 3/4 cup plain malted-milk powder 1 teaspoon baking powder 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 3 ounces cream cheese, room temperature 1 cup sugar 1 vanilla bean, split, seeds scraped and reserved 1 large egg 1/2 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Whisk together flour, malted-milk powder, baking powder, and salt. With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use). Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture and mix to combine. Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825). Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch

Ingredients Makes about 2 dozen 1/2 cup (1 stick) unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 large egg, separated, each part lightly beaten 1 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour 1/8 teaspoon coarse salt 1/2 cup toasted skinned hazelnuts, ground Strawberry jam, for filling Directions Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours. Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again wit...

Prep Time 45 Minutes Servings 1 Ingredients 1-½ cup Crisco (vegetable Shortening) 3 cups All-purpose Flour 1 whole Egg 5 Tablespoons Cold Water 1 Tablespoon White Vinegar 1 teaspoon Salt Preparation Instructions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chi...

Ingredients 1 cup apple butter 1 cup fresh or canned pumpkin 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs, slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream, for garnish Directions Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Cook's Notes: -If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven. -A tasty topping for this pie is praline pecans.

Ingredients 4 large sweet potatoes 2/3 cup packed brown sugar 2 tablespoons orange juice 1 teaspoon orange zest 1/2 teaspoon freshly grated nutmeg 2 cups shredded coconut, sweetened 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 large marshmallow per potato ball Ingredients * 4 large sweet potatoes * 2/3 cup packed brown sugar * 2 tablespoons orange juice * 1 teaspoon orange zest * 1/2 teaspoon freshly grated nutmeg * 2 cups shredded coconut, sweetened * 1/2 cup granulated sugar * 1 teaspoon ground cinnamon * 1 large marshmallow per potato ball Directions Preheat oven to 350 degrees F. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few m...

Seriously I didn't think I would have gotten full. Although we are Americans and eat a lot. As for this recipe my "roomate" Taylor's mom made these for me. they call this family night, and then stay in and watch a little tube. Haha :) Its too funny, yet Im highly interested in her because she is 92 and in such great health. Its a blessing to see grandparents get soo old. I miss may dad and wish he was still her, yet we had a lot of great memories. OK, before I get all soppy and teary eyes..... 6 eggs 1\2 tsp salt 3\4 cup flour 1 1\2 cups milk butter Mix in a blender. Use a non stick frying pan. On medium melt the shortening or butter for each pancake. Depending on you taste, but you want it light and fluffy.... Suggestions: Add butter ( I know I know) I may have gained a few pounds, but you do this ONCE and a while. Add sugar (sprinkle) across the cake. It's honestly the BEST way to eat it. Although, some people enjoy Bosenberry, Strawberry, or any tasty jelly wit...

Date-Nut Mini Tarts (great addition) One 14-ounce box (2 sheet) frozen pie dough, thawed 2 eggs, room temperature 1\4 cup dark brown sugar 1\4 teaspoon salt 1\3 cup dark corn syrup 2 tablespoons unsalted butter, melted 1\4 cup finely chopped dates, raisins, cranberries 1\2 finely chopped pecans Preheat over to 375 Using a 2 1\2 round cookie cutter and working with 1 sheet of pie dough at a time, cut out 12 rounds of dough for each sheet. Fit the rounds into 2 nonstick 12 cup mini muffin tins; refrigerate. Using an electric mixer, beat the eggs, brown sugar, and salt at high speed until thick and foamy, about 2 minutes. Beat int he corn syrup and butter. In a medium bowl, combine the dates (other ingredients) and pecans and divide into the cups, filling to just below the dough edge. Bake until puffed and set, about 20 minutes. let cool completely in the pan.

Makes 15 sandwich cookies Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice 1 cup sugar 1 1/2 cups all-purpose flour, plus more for work surface 3/4 cup cake flour (not self-rising) 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 2 large egg yolks Pink Grapefruit Cream Filling Directions Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine. Turn out dough ont...

If you're cooking for the holidays this year, be sure to add this recipe to the menu. Full of late fall flavors from smoky bourbon, rich raisins, buttery nuts, and sweet apples, this pie will create a lasting finish for your holiday spread. Ingredients: ½ cup raisins ½ cup bourbon 3 pounds apples, peeled, sliced ¾ cup sugar 2 tablespoons all-purpose flour 1 tablespoon cinnamon ¼ teaspoon salt 1/8 teaspoon nutmeg ½ cup chopped pecans or walnuts, toasted 1 (15-ounce) package refrigerated pie crusts 2 teaspoons apricot preserves 1 tablespoon buttermilk 1 tablespoon sugar Directions: Combine raisins and bourbon in a small bowl; soak 2 hours. Preheat oven to 450°F. Place apples in a large pot and add just enough water to cover. Bring to a boil over high heat, reduce to a simmer, and cook, covered, until apples are tender, about 15 minutes. Combine sugar, flour, cinnamon, salt, and nutmeg in a large bowl; add apples, raisins in liquid, and pecans, stirring. Fit 1 pie crust into a 9-inch ...

Apples transform cupcakes into incredibly moist, fluffy cakes of subtle fruitiness. It's a delicious way to get a little more fruit into your diet. Ingredients: 2 large apples, chopped ½ cup water ½ cup butter, room temperature 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda Directions: 1) Preheat oven to 350°F. Lightly grease 12 muffin cups or line with paper muffin liners. 2) Place apples and water in a medium pot; bring to a boil over high heat. Reduce to a simmer and cook until softened, 15 to 25 minutes. Transfer apples, using a slotted spoon, to a food processor; puree until smooth. Set aside. 3) Cream butter and sugar together in a large bowl until fluffy. Beat in eggs, one at a time, until incorporated. Add apple puree and vanilla; beat until smooth. 4) In a medium bowl, sift together flour, salt, and baking soda. Stir flour mixture into butter mixture, slowly beating to incorporate, until just combined. 5)...

Apple Cheesecake recipe Never had apples in your cheesecake? Now is the time to try it out - apples lend a tart quality that perfectly balances out the richness of cream cheese. Ingredients: 1 cup graham cracker crumbs 1 cup sugar, divided 3 tablespoons melted unsalted butter 1 teaspoon cinnamon, divided 16 ounces cream cheese, softened 2 eggs 4 cups sliced apples (from 2 to 3 apples) ½ teaspoon vanilla extract ½ cup chopped pecans Directions: 1) Preheat oven to 350°F. 2) Combine graham crackers, 3 tablespoons sugar, butter, and ½ teaspoon cinnamon together in a large bowl; mix well. Press mixture into the bottom of a 9-inch pie plate. Bake 10 minutes. 3) In a large bowl, beat cream cheese and ½ cup sugar together until well blended. Add eggs, one at a time, and beat well. Add vanilla and beat; pour mixture into prepared pie crust. 4) In a large bowl, combine remaining 1/3 cup sugar and ½ teaspoon cinnamon. Add apples and toss to coat. Spoon apples over cheesecake filling; sprinkle pec...

Prep Time: 2 Hours Cook Time: 30 Minutes Difficulty: Intermediate Servings: 12 Ingredients 2 pints Fresh Blackberries ½ whole Juiced Lemon ¼ cups Sugar 1-½ cup Half-and-half 1 cup Sugar 5 whole Egg Yolks 1-½ cup Heavy Cream Preparation Instructions Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside. Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) unti...

Crisp and Chewy Chocolate Chip Cookies Makes 20 2 ¾ cups all-purpose flour 1 ¼ teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ sticks unsalted butter, softened 1 ¼ cups packed dark-brown sugar ¾ cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 1 ½ cups semisweet chocolate chip Shift together flour, salt, baking powder, and baking soda Preheat oven 350. Beat butter and sugars with a mixed on medium high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low, Add flour mixture; beat until combined. Mix in chocolate chips. Using a 2 ¼-inch ice cream scoop (about 3 tablespoons). Drop dough on parchment-lined baking sheets, spacing about 2 inches apart. Bake spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cook for 5 minutes. Transfer cookies to a wire rack and let cool completely. Dough can be refrigerated for up to 5 days. Cookies can be stored a...

2 cups all purpose flour 1\2 teaspoon baking soda 1\2 cup (1 stick) butter 1 cup sugar 1 large egg lightly beaten 1 tablespoon milk 1\2 teaspoon of vanilla extract Whisk together flour and baking soda in a medium bowl. Cream butter and sugar in a electric mixer until incorporated. With mixer running, add egg, milk, and vanilla; mix until incorporated. The dough may be a little sticky, its best to chill over night to firm or add flour surface before transferring dough to working surface. Shape into 2 discs. Preheat over to 350 degree's. Line baking sheets with non stick baking mats or parchment paper (change the paper each time you put the cookie sheet in the oven- it will burn). On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about ten minutes; do now allow to brown. Transfer wire rack to coo...