Category: Desserts

Apple Crisp

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 Apple Crisp
Cook Time 350 40 minutes
Servings
9x13 baking dish
Ingredients
For the topping
Cook Time 350 40 minutes
Servings
9x13 baking dish
Ingredients
For the topping
Instructions
  1. Using small sharp knife, slice open vanilla bean and scrape seeds into the granulated sugar.
  2. Toss the apples with the sugar, lemon juice, nutmeg, apple cider, and 2 T. flour.
  3. Mix the 1 1/2 c. flour, oats, brown sugar, cinnamon and melted butter together.
  4. Place the apple mixture into a 9x13 baking dish and add the topping.
  5. Bake at 350 until it is bubbling and the top is golden brown, about 40 minutes.
Recipe Notes

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Butterfinger Dessert

2 cups graham cracker crumbs
1 cup saltine cracker crumbs
1 stick margarine
2 boxes instant chocolate pudding
2 cups milk

1 quart soft vanilla ice cream
3 large butterfinger bars — Chilled

Mix graham cracker and saltine cracker crumbs and add butter.
Reserve 1 cup of the crumb mixture and press remaining mixture into a 9×13
pan.
Mix pudding, milk, and ice cream.
Pour over crumb mix and chill.

Spread Cool Whip on top and sprinkle the remaining crumb mixture over the top.
Crush Butterfinger bars and sprinkle over top. (Bars crush easier after being chilled)

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 Butterfinger Dessert
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Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs

3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
8 ounces crushed pineapple — drained
2 cups carrots — grated

3 1/2 ounces coconut
1 cup walnuts — chopped
Buttermilk Glaze
1 cup sugar
1 stick butter
1 tablespoon corn syrup

1/2 teaspoon baking soda
1/2 cup buttermilk
Cream Cheese Frosting
2 sticks butter
16 ounces cream cheese
2 teaspoons orange juice

8 cups powdered sugar
2 tablespoons vanilla
2 teaspoons grated orange peel

Preheat oven to 350
Grease 2 cake pans
Sift flour, soda, cinnamon, and salt together. Set aside

In large bowl beat eggs. Add oil, buttermilk, sugar, and vanilla. Mix well.
Add flour mixture, pineapple, carrots, coconut and nuts. Stir well.
Pour into prepared pans. Bake 55 minutes or until toothpick comes out clean.
While cake is baking prepare glaze in small saucepan.

Remove cake from oven and slowly pour warm glaze over hot cake.
Cool cake in pan until glaze is totally absorbed. about 15 minutes.

Cool completely out of pan.
Prepare frosting and frost cake. Refrigerate until frosting is set. Serve chilled.

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 Carrot Cake
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Cherry Pie

2 cups sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 1/2 tablespoons butter

32 ounces canned pie cherries- undrained — dark sweet pitted in water is best
1 pastry for double crust pie

Preheat oven to 425

In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes) Remove from heat and stir in almond extract.

Pour mixture into a 9 inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If lattice crust is not used, put one or several vents in the crust.

Bake at 425 for 30 -35 minutes until crust is brown.

Source:
“Internet. It was called “Grandma’s Cherry Pie””

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 Cherry Pie
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Chewy Chocoholic Cookies

Make these now! You won’t regret it!

2 cups (10oz) unbleached all-purpose flour
1/2 cup (1 1/2oz) Dutch-processed cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz semisweet chocolate, chopped (or chocolate chips)
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 Tbs. unsalted butter, softened but still cool
1 1/2 cups packed (10.5oz) light brown sugar
1/2 cup (3.5oz) granulated sugar
12-16 oz assortment of milk, semisweet and white chocolate chips

You will also need to have Parchment paper on hand to achieve the best results with these cookies.

Important!
Resist the urge to bake the cookies longer than indicated; they may appear under baked at first but will firm up as they cool.

1. Sift together flour, cocoa,  baking powder and salt and set aside.

2. Melt the 16oz chocolate in the microwave or over a pan of almost simmering water. If using the microwave, heat 30seconds at a time stirring in between until smooth. In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.

3. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the melted chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bowl with rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Add assorted chocolate chips. Cover with plastic wrap and let stand at room temp until the consistency is scoop-able and fudge-like, about 30 minutes.

4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 3/4 – inch ice cream scoop, spacing the moungs of dough about 1 1/2 inches apart.

5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with cookies onto wire racks, and cool to room temp. Cover cooled baking sheets with a new piece of parchment paper and scoop remaining dough onto sheets, bake, and cool as directed.

These cookies are awesome fresh from the oven but they also will last several days and still be soft and chewy. It makes a rather large batch so I typically bake some up, then make the rest into balls and freeze them for future use. You can put them directly from the freezer onto parchment-lined baking sheets and let sit at room temp for a little while (at least while the oven pre-heats). Bake according to directions, it will take a minute or two longer depending on how cool the dough was before going into the oven but just look for the same thing as with the fresh cookies, set edges but soft in the middle.

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Chocolate Cream Pie

1/2 cup cocoa
1/3 cup cornstarch
3 cups milk
1 – 1/2 teaspoons vanilla
1 – 1/4 cups sugar
1/4 teaspoon salt
3 tablespoons butter
4 ounces cream cheese
1/2 cup powdered sugar
1/2 cup Cool Whip™
1 pint whipping cream — whipped
1 tablespoon sugar
1 9 inch chocolate graham crust (such as Oreo) or — baked pastry crust

Combine cocoa, cornstarch, sugar and salt
Gradually blend in milk over meduim heat,
Bring to boil, let boil one minute.
Remove from heat
Blend in butter and vanilla
Set aside and let cool

In a separate bowl, blend cream cheese, powdered sugar, and Cool Whip™.

Spread into bottom of pie crust.
Pour chocolate mixture into pie crust
Refrigerate until completely cooled.
Cover with this recipe for whipped cream or more Cool Whip™

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 Chocolate Cream Pie
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Chocolate Oblivion Truffle Torte

Preheat the oven to 425 degrees

1 pound bittersweet chocolate — * see note
1/2 pound unsalted butter
6 large eggs — * see note
8″ spring-form pan at least 2 1/2 inches high.
Butter and line the bottom with buttered parchment paper or wax paper.
Wrap a double layer of heavy-duty foil around the outside of the 8″ pan. Since we are baking this in a water bath, this is to prevent water from invading our batter.

Use a 10″ cake pan, or roasting pan to serve as a water bath (you will place the 8″ pan into this one)

In a large metal bowl set over a pan of hot, not simmering water (the bottom of the bowl should not touch the water) combine chocolate and butter and let stand, stirring occasionally until smooth and melted.

then…..

In a large bowl set over pan of simmering water, heat the eggs stirring constantly to avoid curdling until just warm to the touch.

Remove from heat, and beat using a whipping beater until triple in volume and soft peaks form when the beater is raised (about 5 minutes)

Using a large wire whisk or spatula fold half of the eggs into the chocolate mixture until almost incorporated.
fold in the remaining eggs until just blended and no streaks remain.

Finish by using a heavy spatula to ensure the heaver mixture at the bottom is incorporated.

Scrape into the prepared pan (the 8″ one) and smooth the top with a spatula.
Place 8″ spring form pan into larger water-bath pan and surround it with hot water until it comes up the sides of the spring-form pan 1 inch.

Bake 5 minutes and cover loosely with a piece of buttered foil, and bake 10 minutes.

The cake will look soft, but this is as it should be.
let cool 45 minutes on a rack
cover with plastic wrap, and refrigerate until very firm (about 3 hours).

Unmold by wiping sides of pan with hot damp cloth, then place onto plate

The cake can be stored up to two weeks refrigerated, but do NOT freeze, it will make the cake poopy.

* eggs: equaling 1 1/4 **scant** liquid cups
* chocolate: if using Tolbler extra bittersweet, add 3 tablespoons of sugar while beating eggs.

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 Chocolate Oblivion Truffle Torte
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Chocolate-Glazed Peanut Butter Tart

Yields one 9.5″ tart; serves twelve

Filling and Crust:

1 Press-In Cookie Crust, preferably chocolate, baked and cooled

1 1/2 cups whole milk
1/4 t. salt
3 large egg yolks
1/3 c. very firmly packed light brown sugar
4 t. flour
4.5 oz. (1/2 cup) creamy peanut butter, preferably natural
1/2 t. vanilla

For the Glaze:

3 oz. bittersweet chocolate, finely chopped
3 oz (1/4 cup) unsalted butter, cut into 6 pieces
1 T. light corn syrup

Make the filling:

In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Meanwhile, in a small bowl, whisk the egg yolks, brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 minutes. Continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and add the peanut butter and vanilla; whisk until well blended.

Pour the hot peanut butter mixture into the crust and spread evenly with a rubber spatula. Gently press a piece of plastic wrap directly on the filling’s surface to prevent a skin from forming. Refrigerate the tart until cold, about 2 hours, before proceeding with the recipe.

Make the Glaze:

Melt the chocolate with the butter and corn syrup and whisk until the butter is melted and the mixture is smooth, about 2 minute. Carefully remove the plastic wrap from the top of the chilled filling. Drizzle the glaze over the filling and spread it evenly to cover the tart completely. Refrigerate the tart in the pan until the glaze sets, about 30 minutes or up to 12 hours.

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 Chocolate-Glazed Peanut Butter Tart
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Chunky Pecan Pie Bars

1 1/2 cups Flour

1/2 cup butter — softened
1/4 cup brown sugar

3 large eggs
3/4 cup corn syrup
1/2 cup granulated sugar

1/4 cup brown sugar
2 tablespoons butter — melted
1 teaspoon vanilla
1 3/4 cups semisweet chocolate — Nestle chunks
1 1/2 cups pecans — chopped

Preheat oven to 350. Grease 13×9 pan

Crust: Beat flour, 1/2 cup butter, and 1/4 cup brown sugar until crumbly.
Press into pan and bake 12-15 minutes or until lightly browned.
Filling: Beat eggs, corn syrup, sugars, butter, and vanilla in medium bowl
with wire whisk. Stir in chunks and nuts.
Pour evenly over baked crust. Bake 25-30 minutes or until set. Cool
completely and cut into bars.

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 Chunky Pecan Pie Bars
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Dark Chocolate Brownies

8 oz bittersweet chocolate
1 cup butter
3 eggs
2 t. vanilla
1 1/2 t. instant coffee
1 1/4 c. sugar
1 cup flour
1/2 t. soda
1/2 t. salt

Preheat oven to 350 degrees. In medium saucepan, melt chocolate and butter. Remove from heat, add eggs, vanilla and coffee. Add remaining ingredients and stir until well blended. Spread evenly in a 9×13 pan.

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Frosting

2 sticks butter (1c) or part butter/part shortening

1 teaspoon vanilla

2-4 Tablespoons milk

4 cups sifted confectioners sugar

pinch of salt (if using unsalted butter or shortening)

Cream butter, add sugar gradually, mixing in milk as needed to keep it smooth. Add vanilla. Add more milk to desired consistency. *If you use water instead of milk, the icing will set up a little bit better for keeping at room temp.

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 Frosting
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Ginger Creams

1/3 cup butter

1 egg

1/2 cup water
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup sugar

1/2 cup molasses
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Roll into 1″ balls, dip in sugar and place on a cookie sheet.

Bake at 350 for 8 minutes

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Ginger Spice Cookies

3/4 c. (1 1/2 sticks) unsalted butter, softened

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup molasses

2 1/3 cup flour

1 1/2 t. baking soda

1/4 t. salt

1/2 t. cloves

3/4 t. cinnamon

2 t. ginger

1/4 t. ground white pepper

Turbinado sugar or granulated sugar (for rolling)

Cream butter and sugars. Add egg, mixing until just incorporated, then mix in molasses. Whisk together dry ingredients and add, mixing just to combine. Chill dough about 1 hour. Scoop into balls and roll each ball in sugar. Flatten balls slightly with the bottom of a glass or measuring cup. Bake at 350 on parchment-lined baking sheets 11-13 minutes or until set. Let cool on pan 5 minutes and then remove to a cooling rack.

Optional Icing Recipe:

Whisk together:

2 cups powdered sugar

2 T. powdered egg white or meringue powder

1 T. milk

minced zest of 1 lemon

juice of 1/2 lemon

Spread a little icing on each cookie and allow to harden.

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 Ginger Spice Cookies
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Horseradish Grill’s Chocolate Cake

2 cups sugar
1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
4 ounces unsweetened chocolate — cut into 1/4 inch pieces

1 cup double-strength brewed coffee — Hot
2 large eggs — room temperature
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 cup sour cream

Chocolate Butter Frosting:
1 cup heavy whipping cream
8 tablespoons unsalted butter
1/3 cup sugar
1/4 teaspoon salt
16 ounces semisweet chocolate, cut into 1/4 inch pieces

1/4 cup double-strength brewed coffee
1 teaspoon vanilla

Butter two 9-inch round cake pans, 2 inches deep, and line with parchment or wax paper

Preheat oven to 325 degrees

In mixing bowl, stir together the sugar, flour, salt, and baking soda and set aside.

Place the cut-up chocolate in a bowl and pour the hot coffee over it. Let stand while the chocolate melts andyou are preparing other ingredients.

In a large mixing bowl, whisk the eggs until liquid, then whisk in the oil, vanilla, and sour cream, one at a time.

Whisk the chocolate and coffee mixture smooth and scrape it into the egg mixture; whisk smooth.

Use a rubber spatula to fold a third of the flour mixture into the chocolate batter. Repeat until all dry ingredients are incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake about 30 mintues, or until well risen and a toothpick inserted in the center emerges clean. Cool ckes in pans on racks for 5 minutes then invert, peel off paper, and invert again onto racks to cool right side up.

To make the frosting, combine the cream, butter, sugar, and salt in a saucepan and bring to a simmer over low heat. Remove from heat and whisk once to make sure butter is melted, then add chocolate. Shake pan to make sure all the chocolate is covered, then allow to stand 5 minutes. Whisk frosting smooth and whisk in coffee and vanilla. Scrape the frosting into a bowl and chill it until it is of spreading consistency. Be careful not to leave it in the refrigerator too long, or it will set very hard. If it does, divide the hardened filling into 8 or 10 pieces and stir in a bowl over warm water to spreading consistency.

Source:
“Chocolate Cookbook”

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 Horseradish Grill's Chocolate Cake
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Lemon Bars

(Nicole’s Recipe)

Crust:
1 c. butter
3/4 c. sugar
2 c. flour

Filling:
5 eggs
1 1/2 c sugar
5 T. flour
2 BIG lemons, or 3 little, juice and zest
1-2 tsp vanilla

Mix crust and press into pan. Bake crust at 350 for 15-20 minutes. You want the crust cooked but not yet golden.

Blend filling ingredients. Pour onto baked crust and bake another 20 minutes.

Sprinkle with powdered sugar when cool.

**Tip- serve middle pieces to everyone else and hoard the corners for yourself! The corners are the best!

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 Lemon Bars
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Mini Chocolate Mousse Cups

Cups:

12 ounces bittersweet or semisweet chocolate, chopped

Mousse:

8 ounces bittersweet or semisweet chocolate, chopped

3 tablespoons water

3 large egg yolks

1/4 cup powdered sugar

1/2 cup ground toasted hazelnuts

2 tablespoons hazelnut liqueur

1 1/2 cups chilled whipping cream

1/4 cup chopped toasted hazelnuts

If making plain chocolate mousse without hazelnuts, substitute vanilla extract for hazelnut liqueur.

For Cups:

Line mini muffin tin with paper liners.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes

Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)

For Mousse:

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.

Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.

Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

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Oatmeal Chocolate Chip Cookies

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12-oz. pkg.) chocolate chips
1 cup coarsely chopped nuts (optional)

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

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Peanut Butter Cookies

Soft and Chewy.

1 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 cup peanut butter

Combine flour, soda, and salt. Cream butter and sugar until fluffy. In separate bowl mix egg and vanilla then gradually beat into butter mixture. Stir in peanut butter, blend thoroughly. Stir in dry ingredients. Chill30 minutes. Drop onto baking sheet and smash with fork. Bake at 350 for 12-14 minutes. Don’t over-bake or they won’t be soft and chewy.

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Pumpkin Pastry Puffs

Pumpkin Filling:
6 oz. cream cheese
1/2 cup canned pumpkin (squeeze between paper towels to remove excess moisture)
1 lg. egg
3/4 cup brown sugar
1/2 tsp. finely grated orange zest
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Sour Cream Pastry Dough:
2 cups flour
1/8 tsp. salt
2 sticks butter, chilled and cut into 1/4″ slices
1/2 c. sour cream
2 tsp. powdered sugar

Top With:
1/2 cup powdered sugar
3/4 tsp. cinnamon

Pastry Instructions:
Put the flour and salt in a 3-quart bowl, and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month.

Divide the pastry into 3 (5-inch) squares about 5/8 inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours.

To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended.

Remove 1 pastry square from the refrigerator. Set a side for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8-inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3-inch squares. Lay the pastry squares across the top of an un-greased 12-cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square, then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion.

Adjust rack to lower third of oven and preheat to 375 degrees F.

Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely. Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly, and decorate with powdered sugar and cinnamon.

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Spiced Pumpkin Cheesecake

Crust:
9 whole graham crackers (5 oz), broken into large pieces
3 Tbls. sugar
1/2 t. ginger
1/2 t. cinnamon
1/4 t. cloves
6 Tbls. butter, melted

Adjust an oven rack to the lower-middle position and heat to 325 degrees. Spray the bottom and sides of a 9 inch springform pan evenly with cooking spray. Process crackers and spices for crust in food processor (or crush crackers with a rolling pin and stir in spices. Drizzle melted butter over crackers/spices mixture and stir. Press into the bottom and partially up the sides of the greased springform pan. A flat bottomed measuring cup works well for doing this evenly. Bake in heated oven until fragrant, 12 – 15 minutes. Cool to room temp (about 20 minutes). Once cool, wrap the outside of the pan with two large pieces of heavy duty foil so that it is covered all the way up the sides.

Filling:
1 1/3 c. sugar
1 t. cinnamon
1/2 t. ground ginger
1/4 t. nutmeg
1/4 t. cloves
1/4 t. allspice
1/2 t. salt
1 (15-oz) can pumpkin puree
3 (8oz) packages cream cheese at room temperature
1 Tbls. vanilla extract
1 Tbls. lemon juice
5 large eggs, at room temperature
1 cup heavy whipping cream

Top layer:
16oz sour cream
1/3 cup sugar
1 t. vanilla

Bring about 4 qts. water to simmer in a stockpot. While the crust is cooling, whisk the sugar, spices and salt in a small bowl; set aside. Line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with a second triple layer of towels. Press firmly until the towels are saturated, this will remove unwanted excess moisture from the pumpkin. Peel back the top layer of towels and discard. Set aside pumpkin.

Beat the cream cheese at medium speed to break up and soften, about 1 minute. Scrape the beater and sides of bowl. Add about a third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add the remaining sugar in two additions, scraping the bowl after each addition. Add the pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape the bowl. Add 3 of the eggs and beat at medium-low speed until incorporated, about 1 minute; scrape the bowl. Add the remaining 2 eggs and beat until incorporated, about 45 seconds, scrape the bowl. Add the heavy cream and beat at low speed until combined, about 45 seconds. Using a rubber spatula, scrape the bottom and sides of the bowl and give a final stir by hand.

Pour the filling into the springform pan (that has been wrapped in foil) and smooth the surface. Set the springform pan in a roasting pan. Set the roasting pan in the oven and pour enough boiling water to come about half-way up the sides of the springform pan. Bake until the center of the cake is slightly wobbly when the pan is shaken and the center reads 150 degrees on an instant-read thermometer, about 1 1/2 hours.

Top layer:

While cake is baking, combine 16oz sour cream, 1/3 cup sugar and 1 tsp. vanilla. Once the cake has reached the 150 degrees, spread the sour cream mixture over the top and smooth. This is a little bit tricky with the water bath but works if you pull out the oven rack just far enough to pour the topping on and smooth. Bake cake about 6-8 minutes longer; the topping will look just set, it doesn’t become firm.

Remove the cake from the oven, still in the roasting pan, and set on a wire rack to cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and set on a wire rack to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

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 Spiced Pumpkin Cheesecake
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Vanilla Ice Cream

2 1/2 cups milk
2 cups sugar
1/2 teaspoon salt
2 1/2 cups half and half
1 1/2 tablespoons vanilla
5 cups whipping cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping
cream. Cover and refrigerate 30 minutes before pouring into canister and
freezing. Makes about 2.5 qts.

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 Vanilla Ice Cream
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White Chocolate Oatmeal-Cranberry Cookies

2 cups flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

2 sticks unsalted butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 t. vanilla

3 cups oats (not instant)

1 cup dried cranberries

6 oz. good quality white chocolate, coarsely chopped

Preheat oven to 350, line 2 baking sheets with parchment. Whisk dry ingredients together and set aside. Cream together butter, sugars, eggs and vanilla until light and fluffy. Add flour mixture; stir until completely blended. Fold the oats, cranberries and white chocolate into the dough. Using large cookie scoop, drop onto baking sheets about 2″ apart. Bake for 11 minutes or until golden but still a little moist. Let cool on pan for 5 minutes then transfer to a rack. If desired, dip bottom of cookies in melted white chocolate.

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 White Chocolate Oatmeal-Cranberry Cookies
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