Thank you to all who have responded to our recipes these past weeks. It’s great to hear from you. Kim from Houlton gave us a great review on the slow cooker pepper steak – she said it was “great” and she couldn’t wait for the leftovers. Karen and some of her friends are going through their recipes and picking out some of their favorites for the coming Holidays. Thanks Girls! I feel an awesome season coming up! Linda promised her recipe for pumpkin chocolate chips whoopie pies, (I have had the great pleasure of enjoying these ones myself) and she came through for us. By the way, when was the last time you made these to share? We wouldn’t want you to lose practice!
2 eggs
2 cups sugar
1 cup oil
1 can pumpkin
2 tsp baking soda in 2 tsp milk
2 tsp vanilla
4 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 cups flour
2 cups chocolate chips
Directions: Cream eggs, sugar, oil and pumpkin. Add baking soda desolved in milk and vanilla. Add dry ingredients, stir in chocolate chips. Drop by large teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for approximately 15 – 20 minutes.
1 1/ 2 cups confectioners sugar
1 1/ 2 cups shortening
1 Tbls milk
1 1/ 2 cup marshmallow (1 /2 of 16 oz container)
1-1/2 cups graham cracker crumbs (about 20 squares)
1/3 cup sugar
3 tablespoons butter (no substitutes), melted
2 8-ounce packages cream cheese, softened
1 cup half-and-half or light cream
1 cup canned pumpkin
3/4 cup sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 eggs
1 8-ounce carton dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
Directions: Preheat oven to 325 degree F. For crust, combine graham cracker crumbs, the 1/3 cup sugar, and melted butter. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.
For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more.
Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Makes 16 servings.
Have a great week and enjoy your family. Keep writing, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
