Sunday, September 21, 2008

Pumpkin Bread

This bread makes your kitchen smell so good mmmm! I use left over butternut squash if I have it or canned pumpkin works too. I think this tastes even better if you make it a day or two ahead3 Cups baked fresh pumpkin or butternut squash -- or you can use 1 (15 ounce) canned pumpkin puree
4 Eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 handfuls raisins ( I use golden raisins and they are optional of course)

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2 In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl., whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3 Bake for about 50 minutes (may take longer) in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Saturday, September 20, 2008

Lattice Apple Pie

This is a delicious apple pie that I found on called "Grandma Ople's Apple Pie".

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Friday, September 19, 2008

Grampa's Cherry Cheesecake

This is my dad "Pete" and this is his awesome Cherry Cheesecake. He moved to Puerto Vallarta, Mexico about 3 years ago, and while visiting us in Texas this year he made us his famous cheesecake, YUMMY!

This is his recipe as he wrote it.

Grampa's  Cherry Cheesecake

1 c. Graham cracker crumbs
1/2 c + 4 Tbsp. Sugar
3 Tbsp. melted butter
1 (8oz) Pkg cream cheese
2 eggs
1 tsp. vanilla
1 c. sour cream
1 can pie filling
Crust: Mix crumbs, 2 Tbsp. sugar & butter
Bake 10 min @ 325
Whip cream cheese. Beat in 1/2 c. sugar, add eggs one at a time, mix in 1/2 tsp. vanilla.
Spread over crust. Bake 18 min @ 375 or until just set.
Mix sour cream + 2 Tbsp sugar and 1/2 tsp. vanilla.
Spread over filling and return to oven for 5 min.
Spread filling over top.
Chill at least 4 hrs.

Chocolate Pecan Pie

1 unbaked 9- inch pie crust
1 1/2 cups pecans
1/2 cup semisweet chocolate chips
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla
Pinch salt

Preheat the oven to 350 degrees F.

Scatter the pecan pieces and chocolate chips evenly on the bottom of the pie crust.

In a mixing bowl, whisk the remaining ingredients together.
Pour the filling over the pecans.
Bake until the filling sets, about 50 to 60 minutes.
Tip: Before filling the pie crust cover the edge with strips of foil to prevent over browning then remove the foil about 10 min. before pie is finished baking.