Tag Archives: pie

Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake

Two of my favorite foods, pumpkin and cheesecake, yum! This would make a great addition to you holiday table.

20 gingersnaps cookies crushed

½ cup pecans finely chopped

¼ cup melted butter

2 (8oz) packages cream cheese

¾ cup sugar

1 teaspoon vanilla

3 eggs

1 cup canned pumpkin

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

 

Preheat the oven to 350 degrees; spray a 9-in spring form pan with cooking spray. Combine cookie crumbs, pecans and butter until blended, press into bottom and sides of the pan and bake 8-10 minutes. Let cool. Combine cream cheese ½ cup of the sugar and the vanilla. Add eggs one at a time beating well after each one. Remove one cup of batter, cover and refrigerate for 15 minutes. To the remaining batter add the rest of the sugar, pumpkin cinnamon and nutmeg, mix until well blended. Spoon half of the refrigerated batter into crust in dollops, layer pumpkin batter over top then the other half of the non-pumpkin batter. Using a butter knife, swirl through the batter several times. Bake for 50-60 minutes. Let cool in pan, refrigerate for at least 3 hours before serving.

Recipe from USA Weekend.

Potato Meat Pie

Potato Meat Pie

 

3 tablespoons oil

3 cup shredded potatoes

1 cup shredded cheese (I use sharp cheddar)

¾ cup cooked sausage

¼ cup sautéed onion

1 cup milk

2 eggs

½ teaspoon salt

1/8 teaspoon pepper

 

Mix together potatoes and oil, press into pie pan. Bake at 425 for 15 minutes or until potatoes are lightly browned. Remove from oven, layer on cheese, meat and onion. Beat eggs with milk and salt and pepper then pour over layered ingredients. Return to oven for 30 minutes.

This is a great dish for a carry in or to have breakfast for dinner.

Pie – Cherry – Lattice top

Pie – Cherry – Lattice top                                                                             TWC

 

8”            9”            (Inside at top)

1 can      2 cans    14 ½ oz ea. Tart red cherries (water pack)

2/3 c      1 ¼ c      Sugar

3 Tbsp   6 Tbsp   Corn Starch

½ Tbsp  1 Tbsp   Butter

2 drops 4 drops Almond extract

1              2              Pie pastry circles

Drain cherries – reserving ½ / 1 cup juice

In saucepan, combine ½ of sugar, corn starch, & dash of salt

Stir in reserved juice

Cook and stir over medium heat until thickened and bubbly

Cook and stir one minute more

Remove from heat and stir in remaining sugar, cherries, butter, & almond extract

Let stand while preparing pastry

Line pan with pastry

Fill with cherry mix

Add lattice top

Cover edges with foil

Bake at 360 for 25 min. on cookie sheet (to catch any drips) then remove foil

Bake another 15-20 / 20-25 min. until golden brown

Cool well before serving (otherwise filling will be runny)

Mom’s Pumpkin Pie

Mom’s Pumpkin Pie

3 eggs beaten

2 cups pumpkin or butternut squash puree

¾ cup brown sugar

½ teaspoon salt (we use sea salt)

1 teaspoon Cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

1 2/3 cups evaporated milk (Or 1 2/3 cups milk and 1 tablespoon cornstarch)

Mix dry ingredients, mix separately pumpkin and eggs, add dry ingredients to egg mixture.  Pour into pie crust and bake on bottom rack at 350 for 35 min or until middle is set.

Pie – Ritz Cracker – Mock Apple

Pie – Ritz Cracker – Mock Apple                                                                               LHC from late 1940’s or 50’s

2 cups Water

1 ½ cups Sugar

2 tsp Cream of tartar

24 Ritz crackers

2 Tbsp Butter

1 tsp Cinnamon

Boil water, sugar, cream of tarter

Add crackers and simmer for 2 min.

Add butter and cinnamon

Put in raw shell

Cover with crust

Bake at 400 for 25 min.