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Tuesday, November 27, 2012

♥ Chocolate Fudge Cheesecake ♥

Ingredients

  • 1/2 cup toasted, chopped pecans
  • 4 (1-ounce) unsweetened chocolate baking squares
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs 
  • 1 cup all-purpose flour 
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate morsels
  • 4 (8-ounce) packages cream cheese, softened 
  • 1 3/4 cups sugar
  • 7 large eggs 
  • 2 teaspoons vanilla
  • 2 Chocolate Glaze (see below)
  • Garnishes: fresh mint sprigs, sliced strawberries

Preparation

  1. Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
  2. Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
  3. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  4. Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
  5. Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
  6. Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
  7. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
Note:  We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.
Chocolate Glaze: 
  • 1 (12-ounce) package semisweet chocolate morsels
  • 1/2 cup whipping cream
  • Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

Sunday, November 25, 2012

♥ Lemon Fudge ♥


Ingredients

  • 1-1/2 teaspoons plus 6 tablespoons butter, divided
  • 2 packages (10 to 12 ounces each) vanilla or white chips
  • 2/3 cup sweetened condensed milk
  • 2/3 cup marshmallow creme
  • 1-1/2 teaspoons lemon extract

Directions

  • Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
  • Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
  • Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

~~Simple & Delicious, March/April 2008~~

Friday, November 23, 2012

♥ Easy Orange Bundt Cake ♥


Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 envelope whipped topping mix (Dream Whip)
  • 3/4 cup orange juice
  • 3/4 cup fat-free mayonnaise
  • 3 eggs
  • 1 tablespoon grated orange peel
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons orange juice

Directions


  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Pour batter into pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake. Yield: 14 servings.
Nutritional Analysis: 1 piece equals 257 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 353 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein. 

~~Light & Tasty, February/March 2006~~

Wednesday, November 21, 2012

♥ Apple-Raisin Bundt Cake ♥


Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 cup plus 2 tablespoons strawberry jam
  • 3-1/3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground nutmeg
  • 3/4 teaspoon each ground allspice, cloves and cinnamon
  • 1-1/2 cups buttermilk
  • 1-3/4 cups raisins
  • 3/4 cup chopped walnuts
  • 3/4 cup chopped peeled apple
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Stir in jam. Combine the flour, baking soda and spices; add into creamed mixture alternately with buttermilk, beating well after each addition. Stir in the raisins, walnuts and apple. Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cake. Yield: 12-16 servings.


~~ Taste of Home, December/January 2006~~

Tuesday, November 20, 2012

♥ Almond-Topped Pumpkin Cheesecake ♥


Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup finely chopped almonds
  • 1 tablespoon sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 cup canned pumpkin
  • 1/4 cup eggnog
  • 3 tablespoons all-purpose flour
  • 2 tablespoons maple syrup
  • 1/2 teaspoon each ground ginger, cinnamon and nutmeg
  • 3 eggs, lightly beaten
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup sliced almonds

Directions


  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 55-60 minutes or until center is almost set. Let stand for 5 minutes.
  • Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted.
  • Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog.

~~Taste of Home, October/November 2006~~

Tuesday, November 13, 2012

♥ Ginger-Streusel Pumpkin Pie ♥


Ingredients

  • 1 sheet refrigerated pie pastry
  • 3 egg, lightly beaten
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • STREUSEL:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1/2 cup chopped walnuts
  • 1/3 cup finely chopped crystallized ginger

Directions

  • On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes.
  • In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
  • Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

~~Taste of Home, October/November 2008~~

Saturday, November 3, 2012

♥ Butternut Squash Pie ♥


Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1-1/4 cups sugar
  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon ground cinnamon
  • 3 cups mashed cooked butternut squash
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/4 cup water
  • 3 teaspoons vanilla extract
  • Whipped cream, optional

Directions

  • Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside.
  • In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.
  • Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.
  • Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired. Yield: 6-8 servings.


~~Taste of Home's Holiday & Celebrations Cookbook Annual 2008~~

Thursday, November 1, 2012

♥ Pumpkin Pecan Cheesecake ♥


Ingredients

  • 1-1/2 cups finely chopped pecans
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • PUMPKIN FILLING:
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/2 cup chopped pecans

Directions

  • In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes.
  • In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
  • Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers. Yield: 10-12 servings.

~~Quick Cooking,  November/December 2004~~