Recipes(Hoilday and other ) and Recipe sites

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Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sun Oct 28, 2007 6:04 pm

Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Nov 08, 2007 1:03 am

Last edited by Roby on Sun Nov 18, 2007 7:28 pm, edited 2 times in total.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 5:21 pm

As seen on Rachael Ray 11/13/2007

http://www.foodnetwork.com/food/recipes ... 77,00.html
Pumpkin Gooey Butter Cakes
Paula Deen

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 5:26 pm

http://www.foodnetwork.com/food/recipes ... 39,00.html

Orange You Glad It's Thanksgiving Soup
Rachael Ray


1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped
Salt and pepper
1/2 cup pulpy orange juice
2 boxes frozen butternut squash puree
2 or 3 cups chicken broth
Salt and pepper
Grated nutmeg
1 tablespoon chopped fresh thyme leaves, for garnish
1 tablespoon orange zest, for garnish

Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.

Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.

Ladle soup into bowls and garnish with chopped thyme and orange zest.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 5:32 pm

http://www.foodnetwork.com/food/recipes ... 99,00.html

Turkey and Cranberry Ravioli
Giada De Laurentiis

Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers

Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.

To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 5:41 pm

http://www.foodnetwork.com/food/recipes ... 88,00.html

Turkey Scallopini
Willie Bird's Restaurant, Santa Rosa, CA

Cooking oil
4 ounces turkey breast, cut into bite-sized pieces
Garlic salt
Flour, for dredging
1-ounce chopped onion
1 1/2 ounces mushrooms
1 clove garlic, minced
3 ounces turkey or chicken broth
2 ounces Marsala wine

In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 5:54 pm

http://www.fineliving.com/fine/entertai ... 41,00.html

Hot Buttered Rum
Duchin Lounge
2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch salt
3/4 cup spiced rum
2 cups boiling water
4 sticks cinnamon, for garnish

Directions:

1. Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth.
2. Transfer the mixture to a 4-cup (or larger) measuring cup.
3. Add the rum and then 2 cups of boiling water.
4. Stir until the butter mixture dissolves.
5. Divide the buttered rum among 4 mugs.
6. Garnish with the cinnamon sticks and serve.

Servings: Four cocktails
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 5:58 pm

http://www.fineliving.com/fine/entertai ... 71,00.html

Cranberry Margaritas
Rachael Ray


Ingredients:

1 1/4 cup cranberry juice
1/2 cup sugar
1 1/2 cup fresh frozen cranberries, rinsed
3/4 cup fresh-squeezed lime juice
3/4 cup tequila
1/2 cup Grand Marnier
ice

Directions:

1. Mix all the ingredients, except for the ice.
2. Pour half of the mixture in the blender and fill the rest of the blender with ice.
3. Blend.
4. Repeat with second half of mixture.

Servings: Approximately 2 medium pitchers.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 6:01 pm

http://www.fineliving.com/fine/entertai ... 15,00.html

Hot Spiked Cider
Rachael Ray

Try using a locally-produced apple cider, if possible. Local ingredients make it to the market faster and therefore are fresher. To make things extra festive, serve this cider in mugs rimmed with sugar, or topped with orange twists, whipped cream or nutmeg.

Ingredients:

2 quarts apple cider
2 cloves
2 cinnamon sticks
4 shots apple brandy

Directions:

1. Heat cider with cloves and cinnamon.
2. Pour a shot of apple brandy into a mug and fill with cider.

Servings: Approximately eight drinks, depending on mug size.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 6:08 pm

http://www.foodnetwork.com/food/recipes ... 59,00.html

The Ultimate Pumpkin Pie with Crunchy Cranberry Topping
Tyler Florence

Pastry:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 egg white, lightly beaten

Filling:
1 (15 ounce) can pumpkin puree
2 tablespoons unsalted butter
Pinch salt
3 eggs
1/2 cup sugar
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Topping:
1/2 cup pecans
4 ounces frozen cranberries
1 (2.3-ounce) package amaretto cookies (about 12) (recommended: Amaretti di Saronno)

Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.

Heat the oven to 375 degrees F.

Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.

Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 6:12 pm

http://www.foodnetwork.com/food/recipes ... ?rsrc=like
Pumpkin Ravioli
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986

10 tablespoons (5 ounces) unsalted butter
1 pound fresh pumpkin, peeled and cut in 1-inch cubes
2 cups heavy cream
1/2 bay leaf
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
2 eggs, beaten
Salt
Freshly ground white pepper
1/2 recipe Spinach Pasta Dough or Regular Pasta Dough, recipe follows
1 egg, beaten lightly, for egg wash
Semolina
2 cups chicken stock or light duck stock, recipe follows
2 shallots, chopped

Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.
Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.
On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.
Bring a large pot of water to a boil, while you make the sauce.
Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper.
Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings.
Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately.
A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan.

Spinach Pasta Dough:
1/2 pound fresh spinach (about 1 bunch)
11/2 cups semolina flour, finest grind
11/2 cups all-purpose flour
1/2 teaspoon salt
3 eggs
2 tablespoons extra-virgin oil

Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.
Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.
Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.
Notes: The unrolled dough should be refrigerated after it has relaxed for 2 hours. Plan to use it within 24 hours. For best results, cut pasta may be refrigerated up to 24 hours before using or it may be left to air dry. For longer storage, Freeze the cut pasta, then wrap it tightly in plastic and return to the freezer. It will keep 3 to 4 weeks if carefully wrapped.
Yield: 1 1/2 pounds
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
Regular Pasta Dough: 11/2 cups semolina flour, finest grind 11/2 cups all-purpose flour 1 teaspoon salt 4 eggs 2 tablespoons extra-virgin olive oil
Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes).
Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)
Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic.
Yield: 1 1/2 pounds
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986

Chicken Stock:
Bones from 2 chickens, chopped into pieces
1 small carrot, peeled and sliced
1 small onion, quartered
1 small stalk celery, sliced
Stems from 1 bunch parsley
3 to 4 green leek leaves, sliced (optional)
1 sprig fresh thyme or 1 pinch dried thyme
Bay leaf
1/2 teaspoon white peppercorns
Mushroom scraps (optional)
Tomato scraps (optional)
4 quarts water, approximately

In a stockpot, place the chicken bones, then add all the remaining ingredients except the water. Add water to cover by 2 inches, bring it to a boil and reduce the heat. Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.
Strain the stock into a clean pot, and grease it thoroughly. Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.
Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.
Notes: To make demi-glace chicken, duck, veal, etc., reduce stock until it is slightly syrupy and the flavor is concentrated.
Yield: 2 quarts
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 6:23 pm

http://www.foodnetwork.com/food/recipes ... 16,00.html

Pumpkin Gingerbread Trifle
Paula Deen

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 6:27 pm

http://www.foodnetwork.com/food/recipes ... 75,00.html

Spicy Pumpkin Bars
Recipe courtesy Gale Gand

For the cheesecake layer:
6 tablespoons butter
9 ounces cream cheese
3/4 cup sugar
3 eggs
1 tablespoon vanilla
3 tablespoons flour
For the pumpkin layer:
15 ounces canned pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon white pepper
1/3 cup milk
1/3 cup heavy cream

Preheat oven to 350 degrees F.
In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.
To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.
Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.

Notes about the recipe: It's like having pumpkin pie with whipped cream only the "cream" is on the bottom
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 6:30 pm

http://www.foodnetwork.com/food/recipes ... 39,00.html
Pumpkin Pound Cake
Recipe courtesy George Stella

Vegetable oil spray, as needed
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)

Equipment: 9 by 5-inch loaf pan

Serving Suggestion: homemade sugarless whipped cream

Preheat oven to 300 degrees F.

Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.

In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.

Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Nov 13, 2007 6:35 pm

http://www.foodnetwork.com/food/recipes ... 36,00.html

Pumpkin Cheesecake
Recipe courtesy of Gourmet Magazine


Ginger Snap Crust
15 ginger snaps
2 tablespoons apricot or peach jam, melted

Pumpkin Cheesecake Filling
8 ounces fat-free cream cheese, at room temperature
8 ounces tub-style light cream cheese (not fat-free), at room temperature
1 1/4 cups sugar
1 cup nonfat cottage cheese
1 1/3 cups canned pumpkin (not pie filling)
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon all-purpose flour
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 egg whites

Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform pan with nonstick vegetable-oil spray.

To make the crust: In a food processor or blender, grind the ginger snaps until crumbly. In a large bowl, combine the ginger snap crumbs and melted jam with a fork. Mix until blended and press into the bottom of the prepared pan.

To make the filling: In a large bowl, beat together the fat-free cream cheese and light cream cheese with an electric mixer on the lowest speed until blended. Beat in the sugar.

In a food processor or blender, puree the cottage cheese until smooth and creamy. Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves. Blend until smooth. Add the pumpkin mixture to the cream cheese mixture and mix just until blended. Add the egg whites and mix just until blended. Pour the mixture into the prepared pan.

Bake 80 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a wire rack and let cool. To serve, run a knife around the sides to loosen the cake. Release the pan sides. Cut into wedges.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

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