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Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake

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Ingredients
  

Crust

  • 2 cups gingersnap cookie crumbs
  • 1/2 cup finely chopped pecans
  • 6 tbsp butter or margarine melted

Filling

  • 3 oz pkg Cream Cheese softened, 8each
  • 1 cup sugar divided
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash ground cloves

Instructions
 

Crust

  • Mix crumbs, pecans and butter; press onto bottom and 2 inches up side of 9” springform pan.

Filling

  • Mix cream cheese, ¾ cup of the sugar and vanilla with electric mixer on medium speed until well blended.
  • Add eggs, mixing on low speed just until blended.
  • Reserve 1 ½ cups batter.
  • Add remaining ¼ cup sugar, pumpkin and spices to remaining batter; mix well.
  • Spoon ½ of the pumpkin batter over crust; top with spoonfuls of plain batter.
  • Repeat layers.
  • Cut through batter with knife several times for marble effect.
  • BAKE at 325ºF for 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300ºF for 55 minutes if using a dark non-stick springform pan.)
  • Run knife around rim of pan to loosen cake; cool before removing rim of pan.
  • Refrigerate 4 hours or overnight.
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Preacher’s Cake

Preacher's Cake

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Ingredients
  

  • 2 cups sugar may cut to 1-11/2 as it is very sweet
  • 2 cups all-purpose flour
  • 2 eggs
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1/2 cup walnuts or pecans
  • 1 can pineapple 20 oz, in its own juice undrained

Frosting

  • 1 pkg cream cheese softened 8 oz
  • 1 3/4 cup powdered sugar
  • 1/4 cup butter
  • 1/4 tsp salt
  • 1/2 cup nuts walnuts or pecans
  • 2 tsp vanilla

Instructions
 

Cake

  • Combine dry ingredients; add remaining ingredients and mix by hand.
  • Bake in a 9x13 prepared pan at 350°F for 30-45 minutes.
  • Do not over bake or it will be rubbery, but still delicious.

Frosting

  • Mix well and spread on cake.
  • If you would like to save calories instead of using the frosting just sprinkle top of cake with a bit of powdered sugar and enjoy.

Notes

There is no milk, butter, or oil in the cake.
You may add other fruits or coconut if you like: some suggestions are dried cranberries, raisins, currants, tub of mixed dried fruit and even fresh blueberries.
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Perfect Pie Crust (1 pie)

Perfect Pie Crust (1 pie)

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Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup vegetable shortening
  • 1 egg lightly beaten
  • 1 tsp vinegar
  • 1-3 tbsp cold water

Instructions
 

  • Combine flour, sugar and salt.
  • Cut shortening into flour mixture until shortening resembles size of large peas.
  • Combine egg and vinegar in small bowl; stir into flour mixture, mixing lightly.
  • Add water, 1 tbsp at a time, mixing just until dough is moist enough to form a ball.
  • Divide dough into 2 portions, shape each portion into a ball.
  • Roll out as required.
Keyword Pies
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Pecan Pie

Pecan Pie

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Ingredients
  

  • 3 eggs
  • 1 cup sugar
  • 1 cup light or dark corn syrup
  • 2 tbsp margarine or butter melted
  • 1 tsp vanilla
  • 1 1/2 cups pecans

Instructions
 

  • Preheat oven to 350ºF.
  • In medium bowl with fork beat eggs slightly.
  • Add sugar, corn syrup, margarine and vanilla; stir until well blended.
  • Stir in pecans.
  • Pour into piecrust.
  • Bake 50-55 minutes or until knife inserted halfway between center and edge comes out clean.
  • Cool

Notes

Almond Amaretto Pie: Substitute 1 cup sliced almonds for pecans. Add 2 tbsp. almond flavoured liqueur and ½ tsp. almond extract to filling.
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Peanut Butter Balls

Peanut Butter Balls

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Ingredients
  

  • 1/2 cup peanut butter
  • 1/4 cup margarine or butter
  • 1 cup icing sugar
  • 1 cup coconut
  • 2 cups Rice Krispies
  • 1/8 bar paraffin wax
  • small package of chocolate chips

Instructions
 

  • Cream peanut butter and margarine or butter together
  • Add icing sugar, coconut and rice krispies
  • Form into balls
  • Melt chocolate chips in double boiler.
  • Add paraffin wax.
  • Dip balls in mixture to coat.
  • A good tip to follow is to freeze or at least chill the peanut butter balls before dipping: this firms up the cookie and speeds up the drying process of the chocolate coating.

Notes

Freeze well but can be eaten directly out of the freezer, if you’re a confirmed cookie thief!!!
Usually quadruple this recipe!!!
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Peach Cobbler

Peach Cobbler

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Ingredients
  

  • 1/2 cup sugar
  • 1 tbsp cornstarch + 1/4 tsp cinnamon or 1 tsp almond flavouring
  • 4 cups sliced fresh peaches peeled
  • 1 tsp lemon juice
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp shortening
  • 1/2 cup milk

Instructions
 

Peaches

  • Heat oven to 400°F.
  • Blend ½ cup sugar and the cornstarch in medium saucepan.
  • Stir in peaches and lemon juice.
  • Cook, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute.
  • Pour into ungreased 2-quart casserole.
  • Keep fruit mixture hot in oven while preparing biscuit topping.

Biscuit Topping

  • Measure flour, 1 tbsp sugar, the baking powder and salt into bowl.
  • Add shortening and milk.
  • Cut through shortening 6 times; mix until dough forms a ball.
  • Drop dough by 6 spoonfuls onto hot fruit.
  • Bake 25 to 30 minutes or until biscuit topping is golden brown.
  • Serve warm and, if desired, with cream.
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Orange Date Muffins

Orange Date Muffins

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Servings 12 large muffins

Ingredients
  

  • 1 medium-large orange
  • 1/2 cup orange juice
  • 1/2 cup chopped dates
  • 1 egg
  • 1/2 cup margarine room temp
  • 1 1/2 cup cups all-purpose flour or 1+ 1/2whole-wheat
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup white sugar
  • 3/4 tsp salt

Instructions
 

  • Cut orange in eights; remove seeds, put in blender.
  • Add orange juice and dates.
  • Blend until liquefied.
  • Add egg and margarine.
  • Blend again.
  • Into large bowl, sift dry ingredients.
  • Add blender mixture to flour mixture.
  • Stir to blend.
  • Fill muffin cups and bake at 400ºF for 20 minutes
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Old Fashioned Spice Cake

Old Fashioned Spice Cake

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Ingredients
  

Cake

  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 1/4 cups milk
  • 2 1/4 cups sifted all-purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1 tsp vanilla

Cinnamon Crunch Topping

  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1/3 cup flour
  • 1/4 cup melted butter
  • 1 cup chopped nuts
  • 1/4 cup milk or cream

Instructions
 

Cake

  • Place shortening in bowl, sift together flour, granulated and brown sugar, baking powder, salt and spices into bowl.
  • Add milk and vanilla.
  • Beat 2 minutes, then scrape bowl and spoon.
  • Add eggs and beat an additional 2 minutes.
  • Pour batter into greased 9x13” pan.
  • Bake at 375ºF for about 30 minutes.

Topping

  • Combine brown sugar, cinnamon and flour
  • Stir in melted butter, nuts and milk
  • When cake has been removed from oven, spread lightly with topping
  • Place under broiler about 3 minutes
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Oatmeal Cookies

Oatmeal Cookies

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Ingredients
  

  • 1 cup Butter Flavour Crisco
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 extra large egg or 2 medium eggs
  • 1 tsp butter rum flavour
  • 1 cup plus 3 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup Quick Quaker Oats uncooked
  • 1 cup flake coconut
  • 1 cup finely chopped toasted hazelnuts
  • 1 cup Hershey’s Semi-sweet chocolate chips

Instructions
 

  • Combine Crisco, peanut butter, granulated sugar, brown sugar, egg and butter rum flavour in large bowl.
  • Stir with spoon until well blended and creamy.
  • Combine flour, baking soda and salt.
  • Stir into creamed mixture.
  • Stir in, one at a time, oats, coconut, nuts and chocolate chips.
  • Cover. Refrigerate 15 minutes for ease of handling.
  • Heat oven to 350°F.
  • Shape dough into 1 ½” balls.
  • Place 2 ½” apart on ungreased baking sheet.
  • Bake for 9 to 10 minutes.
  • Cool 2 minutes on baking sheet before removing to cooling rack.
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Nutmeg Cookie Logs

Nutmeg Cookie Logs

Print Recipe

Ingredients
  

COOKIES:

  • 3/4 cup sugar
  • 1 cup margarine or butter softened
  • 2 tsps vanilla
  • 2 tsps rum extract
  • 1 egg
  • 3 cups all-purpose flour
  • 1 tsp nutmeg

FROSTING:

  • 2 cups powdered sugar
  • 3 tbsps margarine or butter softened
  • 3/4 tsp rum extract
  • 1/4 tsp vanilla
  • 2 tbsp to 3half and half or mil
  • Nutmeg

Instructions
 

  • Combine sugar, margarine, vanilla, rum extract and egg; beat until light and fluffy.
  • Lightly spoon flour into measuring cup; level off.
  • Add flour and nutmeg; mix well.
  • Cover dough with plastic wrap; refrigerate about 45 minutes for easier handling.
  • Heat oven to 350ºF.
  • Divide dough into 12 pieces.
  • On floured surface, shape each piece of dough into long rope, ½” in diameter
  • and about 15” long.
  • Cut into 3” lengths; place on ungreased cookie sheets.
  • Bake for 12 to 15 minutes or until edges are light golden brown.
  • Immediately remove from cookie sheets. Cool.
  • In small bowl, combine all frosting ingredients except nutmeg, adding enough half-and-half for desired spreading consistency.
  • Spread on top and sides of cookies. If desired, mark frosting with tines of fork to resemble tree bark.
  • Sprinkle light with nutmeg.
  • Let stand until frosting is set before storing
Keyword Cookies