Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour


Beyond pumpkin pie

It has been rumored for years that the Indians knew how good pumpkin was and introduced it, along with corn, to the poor, starving pale skins who had plopped themselves upon our norhtern shores and run into a few problems with feeding themselves. Actually pumpkin is thought to have orginated in Africa and probably came here with the slave trade.

Much as most of us love good old pumpkin pie, baked according to the tried and true recipe found on the canned pumpkin label, there are other good desserts to be made with the orange pulp. And, of coruse, sweet potato pie and pecan pie have come to be almost as must an American Thanksgiving tradition as pumpkin. Here are a few dessert traditions to consider for your Thanksgiving feast.


Pumpkin Cheesecake with Streusel Topping

This cheesecake may have a few cracks, which is not unusual in cheesecake, but it boasts little fat and fewer calories.

Curst:
3/4 cup gingersnap cookie crumbs (about 12 cookies, finely crushed
1 T light butter , melted
Cooking spray

Filling:
1 cup low-fat cottage cheese
8 oz. fat-free cream cheese
8 oz. light cream cheese
1 1/4 cups granulated sugar
2 tbs. cornstartch
2 tbs all purpose flour
1 tsb vanilla extract
3/4 tsb cinnamon
1/2 tsb ginger
1/2 tsb. ground allspice
1 can (15 oz) pumpkin
4 large egg whites
2 large eggs
Topping:
1/2 cup finely crushed ginger-snap crumbs
1/4 cup all-purpose flour
2 tbs. brown sugar
1 tbs. light butter

Preheat oven to 375F. Spray 9-inch springform pan. Crust: Toss ginger-snap crumbs and melted butter; toss with a fork until moist. Press into bottom of pan and bake 5 mintues; cool on rack. Reduce oven to 325 F.
Filling: Place cottage cheese in blender or food processor and process until smooth. Combine cottage hceese and cream cheese in a large bowl; beat at high speed until smooth, add graunlated sugar and next 8 ingredients; beat well. Add egg whites and eggs, 1 at a time, beating well after each addition. Pour filling into prepared crust; bake 1 hour and 20 minutes.
Topping: combine gingersnaps crumbs, flour and brown sugar. Cut in butter with a pastry blender until mixute resembles coarse meal. Sprinkle over cheesecake; bake an addtional 10 minutes or until set. Cheesecake is done when the center barely moves when the pan is jiggled. Remove from oven; run a knife around outside edge. Cool. Makes 12 servings.


Pumpkin Pie Squares

Jennie M. Jennings of LaCrosee, KS, says, "My family enjoys pumpkin pie but one pie doesn't seem to go far enough in serving. With the Pumpkin Pie squares ther is always enough for everyone.

1 cup all-purpose flour
1/2 cup quick cooking oats
1 cup packed brown sugar
1 stick (8 tablespoon) butter
1/2 tsb salt
1 tsb cinnamon
Pumpkin pie spice to taste
2 cups pumpkin puree
1 can (13 1/2oz) evaporated milk
2 eggs, beaten
3/4 cup granulated sugar
1/2 cup chopped pecans
2 tsb butter

Preheat oven to 375 F. Combine meat, onion, bread crumbs, Parmesan cheese, egg, salt, pepper and barley. Divide mixture into 6 portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Spray a baking dish and place filled pepper halves in dish. Pour pasta sauce over peppers. Cover tightly with foil. Bake peppers for 1 hour and 15 minutes. To serve, spoon sauce over each pepper. Garnish with additional Parmesan cheese. Makes 6 servings.


4 Sugar Pecan Pie

The combination of sweeteners keeps this pie form being overly sweet and gives it an unusual, custard-like texture If you have it, do add the raspberry vinegar. it doesn't alter the taste but it does give the pie a delicate raspberry aroma. you may, of course, use any crust..

1 9-inch pie shell, unbaked but chilled
3 eggs, slightly beaten
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 cup honey
1/2 cup white corn syrup
1/2 stick ( 4 tablespoon) butter melted
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon raspberry vinegar, optional
1 1/4 cups pecan halves or pieces

Preheat oven to 350F. Combien all ingredients except the pecans in a food processor and eclectric mixer bowl. Blenuntil sguar has dissolved. stir in pecans and poour mixtur einto prepared pie shell. Bake 40 to 45 minutes, until the filling is firm and set. Remvoe from heat. Allow to cool before serving. If a warm pie is desired, reheat pi in 325 F oven to 10 to 15 mintues Makes 12 servings.

Our pies are uniquely American!

Untitled
Ingredient
Title
Chef
Category

Untitled
PAST RECIPES FROM BEV BARBOUR
Cool soups for hot days
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Cookies
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Google
 
Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com