Pumpkin Cheesecake

For the last two years, I have made this pumpkin cheesecake for Thanksgiving. It is a great alternative to the traditional pumpkin pie and a fun way to use up fall pumpkins. Not only is this cheesecake super easy, but it makes a stunning presentation that is sure to impress your Thanksgiving guests.

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted

Cheesecake:

3 packages cream cheese (three 8 oz. packages)
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 cups pumpkin puree (or one 16 oz. can)
2 eggs
2/3 cup undiluted evaporated milk ( one 5 oz. can)
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Topping:

2 cups sour cream (one 16 oz. carton)
1 /4 cup granulated sugar
1 teaspoon vanilla extract

For Crust: Combine graham cracker crumbs, sugar, and butter in medium bowl. Press into the bottom and sides of a 10-inch spring form pan. Bake at 350 degrees for 6-8 minutes. Do not allow to brown.

For Cheesecake: Beat cream cheese, granulated sugar, and brown sugar in a large mixing bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon, and nutmeg and beat until well combined. Pour into the crust and bake for 55 - 60 minutes at 350 degrees.

For Topping: While the cheesecake is baking, combine sour cream, sugar, and vanilla. Once the cheesecake is done, pull it out of the oven and spread the topping evenly over the hot cheesecake. Return it to the oven and allow it to bake for another 10 minutes. I usually turn the oven off when there is about 3 minutes of bake time remaining. Remove from the oven and allow the cake to cool completely before removing the sides of the springform pan. Garnish with graham cracker crumbs and orange zest if desired.

Applesauce

This applesauce is our preferred method for preserving apples. It is a great way to use up fallen or wormy apples. It is an excellent anytime treat and can be substituted for oil in cookies and cakes to make a yummy lowfat treat without altering the texture or flavor. I also love serving applesauce with a scoop of vanilla ice cream and a sprinkle of cinnamon.

This is how you make it:

Wash and quarter your apples. Remove stem and any bad spots. Core any wormy apples. Fill the biggest pot you can find with apples. When we are canning applesauce, we fill four big pots to make enough sauce for a batch.



Add about an inch of water to the bottom of the pot. Bring the water to a boil over high heat then reduce to medium and allow the apples to steam for about 45 minutes or until very soft. The apples with give off a lot of juice while they are steaming, so your pot will be about half full of liquid. Process the apples and liquid through a food mill. The food mill will remove the peels, seeds, and cores. Discard these on your compost pile.

Bring the applesauce to a boil and fill sterilized canning jars and seal with canning lids. Process in a water bath for 15 minutes.

Tips: The color of your applesauce will depend on the type of apple you use. The pink color of the applesauce pictured comes from our beautiful black baccara red delicious apples. Golden Delicious apples make a pretty bright yellow sauce. Our other red delicious apples with a much lighter peel make a tan sauce.

Apfelkuchen (German Apple Cake)

I discovered this recipe years ago in an apple feature in Country Living magazine. It has quickly become a family tradition and a well loved treat during apple season.


4-6 medium sized apples
2 tablespoons lemon juice
3/4 cups sugar
1/2 cup unsalted butter
1 teaspoon vanilla
3 eggs
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Fresh or dried cranberries (optional)

Select apples without bad spots. Peel apples, then slice in half and remove the core (I like to use a melon baller for this). Score the each apple half several times. Sprinkle apples with the lemon juice and set aside.

In a large bowl, beat butter, sugar and vanilla until it is light and fluffy. Add eggs and beat. Sift flour, baking powder, and salt together. Gently fold fold flour into the batter. Spread batter into a greased 10-inch round cake pan or similar sized pan. Arrange apples decoratively on top of the batter and sprinkle with cranberries. Bake for one hour at 325 degrees. Enjoy.
1/4 teaspoon salt
Dried or fresh cranberries

Apple Cake

This recipe is a family favorite during apple season. It pairs excellently with tea and can be frosted with cream cheese frosting if desired.

3 cups flour
1 cup sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. ground nutmeg
1 cup buttermilk
1/2 cup butter, melted
1 large egg, beaten
2 cup chopped, unpeeled apples
1/2 cup chopped walnuts

Combine flour, sugar, soda, salt, cinnamon, allspice and nutmeg. Stir in buttermilk, butter and egg just until combined. Fold in apples and walnuts. Spoon into a greased tube pan or Bundt pan. Bake at 325 degrees for 50-60 minutes. Cool cake in pan for 10 minutes until turning out onto a serving plate. Can be eaten plain or frosted. Enjoy!

Apple Crisp

This super easy recipe originally came from a children's cookbook and is simple enough that anyone can make it.

4-5 large apples - Red Delicious or Golden Delicious work well
1/2 cup packed Brown Sugar
2 tablespoons flour
2 tablespoons margarine
1 teaspoon ground cinnamon
1/2 cup rolled oats
1/2 cup chopped walnuts

Peel apples and remove cores and any bad spots. Thinly slice them and spread evenly into a greased 8x8 (or similar sized) baking dish. In a separate bowl, mix brown sugar, flour, butter, and cinnamon with a pastry blender until crumbly. Stir in the oats and nuts and sprinkle the mixture over the apples. Bake at 375 degrees for 30 to 35 minutes or until the apples are tender.

Bavarian Apple Torte

This super easy torte is quickly becoming a family favorite.

Crust:
1/2 cup butter
1/4 tsp. vanilla
1/3 cup sugar
1 cup flour

Combine and press into the bottom and about 1 1/2 inches up the sides of an ungreased springform pan. ( My springform is MIA, so my photo shows this torte in a 10 inch, extra deep, pie dish).

Filing:

1 8 oz. package cream cheese, softened
1/4 cup sugar
1 egg, beaten
1/2 tsp vanilla

Mix all ingredients together and beat until smooth. Spread over the crust.

Topping:

4 cups peeled, cored, and thinly sliced apples
1/2 tsp. cinnamon
1/3 cup sugar
1/4 cup almonds

Combine apples, cinnamon, and sugar. Layer over cream cheese mixture. Sprinkle almonds over top. Bake at 450 degrees for 10 minutes. Lower the heat to 400 degrees and bake for an additional 25 minutes. Cool before removing the sides of the springform pan. Serve at room temperature.

Chunky Apple Sauce

As I said earlier, our apples are ready and we have picked most of them. We estimated that we have about 10 bushels of apples to use. Hench, I have been looking for ways to use and preserve all of them.

I got a great idea from my neighbor for making chunky apple sauce. First; wash, peal, quarter, core, and remove any bad spots from the apples. Prepare enough to fill the biggest pot you can find; or two, or three. Add about a cup of water to the apples and bring to a boil.


Reduce heat to medium-low and simmer until apples are very soft; about 45 minutes. The apples will give off a lot of liquid during the cooking process. Mash the apples with a potato masher until chunky. If you like a sweet apple sauce, add sugar to taste. I have found that these apples really don't need sweetening. The apples will reduce to about half of their former volume.

Bring the apple sauce to a boil and place in clean, sterilized jars. Process in a hot water bath for 15 minutes.

Apple Picking Time

Our apples are ready. Two trees full with limbs bending to the ground. This time of year inevitably; with apples on the tree, morning frost, and a crispness in the air, reminds me of Robert Frost's famous poem.

Apple picking season also means finding ways to use all of our apples. One of my favorite apple treats is Homemade Carmel Sauce with apple slices.

Homemade Caramel Sauce:

CAUTION: This recipe involves very high temperatures. The melted sugar in this recipe will reach over 360 degrees and will stick to skin if spilled or splashed and will cause severe burns. The contents will foam up when butter and cream are added and will boil over if a deep pot is not used. Although this recipe is rather simple, it should not be attempted by children without adult supervision.

1 cup sugar
6 tablespoons salted butter
1/2 cup cream

Get all of your ingredients ready. This recipe requires you to move fast to prevent burning. There will be no time to scramble for ingredients. Place sugar in a large sauce pan; at least 6 quarts (if doubling the recipe, us a 12 quart pan with a bottom of, at least, 12 inches in diameter. This will help prevent your sugar from burning). Break up any lumps in the sugar. Over medium heat, heat sugar until it is about half melted. Stir rapidly until all the sugar has melted. Break up any sugar lumps that appear. The sugar should be a medium amber color. Do not allow it to get darker, because it will burn the sugar. Do not let the sugar boil.

Add the butter and stir rapidly until the butter is melted and fully incorporated into the sugar. When you add the butter and stir, the mixture will foam up and give off some very hot steam. I like to us a spoon with a very long handle so my hands don't get steam burns.

Add the cream to the mixture and stir rapidly until the cream is fully incorporated into the mixture. Watch out, the mixture will foam up again. Immediately remove the caramel sauce from the pan and pour into a heat proof container. I like to use a Pyrex measuring cup. Allow caramel sauce to cool before eating.

Creamy Asparagus Soup

This soup is great to make when asparagus is in season.

2 lbs asparagus

1 large yellow onion, chopped

3 tbsp unsalted butter

5 cups chicken broth

Leaves of 2 sprigs of fresh thyme

1/3 cup heavy cream

A squeeze of fresh lemon juice

Salt and pepper

Cut tips from 12 asparagus 1 1/2 inches from the top and halve tips if they are thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2 inch pieces.

Cook onion in butter in a 6 quart saucepan over medium heat until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add broth and thyme and simmer, covered, until asparagus is tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salt water until just tender then drain.

Puree soup in blender until smooth and return to pan Stir in cream and a squeeze of lemon juice. Season with salt and pepper to taste.

Curried Zucchini Soup

This delicious soup is the perfect flavor for autumn when the apples are ripe, the carrots are ready, and the zucchini is still on the vine.  

1 medium onion chopped (about 1/2 cup)

1 small clove garlic, minced

1 small carrot, shredded

1 tablespoon butter

2 medium zucchini, sliced or chopped (about 2 pounds)

2 apples - peeled and diced

4 cups chicken broth (4 cups water and 5 chicken bouillon cubes)

2 1/2 teaspoons curry powder

salt to taste

In a large saucepan, melt butter over low heat. Add the onion, garlic, and carrot and saute until the onion begins to yellow.  Add zucchini, diced apples, chicken broth, and curry powder.  Bring to a boil and boil for 2 minutes.  Reduce heat to low, cover, and simmer for 20 minutes.  Puree in blender.   

Sun Dried Tomatoes

I have a bumper crop of tomatoes this year; especially Roma tomatoes. So, I made some delicious Sun Dried Tomatoes. Roma tomatoes work the best because they have the lowest water content. These tomatoes are bursting with flavor and a great way to save some summer time for the long winter. This is how I did it:

First, I cut the Roma tomatoes into spears. I used about 20 tomatoes for this. Then I arranged them on the trays of my food dehydrator and sprinkled generously with salt. (Ok, they are not really sun dried, but the name is catchy). Tomatoes can also be put out in the sun to dry or, a put them on a cookie sheet and place they on the dash board of your car until they are dry.

Then, I packed away the dried tomatoes in reused glass jars for winter.

Creamy Cheddar Zucchini Soup

This delicious soup tastes far more decadent then it really is. A healthy indulgence.

8 cups chopped zucchini

1 medium yellow onion

1 tbs. canola or olive oil

2 cups water

4 chicken or vegetable bouillon cubes

1/2 tsp. black pepper

3/4 cup sharp cheddar cheese

Chop onion into large pieces. Saute onion and oil in the bottom of a large stockpot (at least 6 quarts) over medium heat until the onion is translucent and slightly brown around the edges. Add chopped zucchini, water, bouillon, and black pepper. The zucchini will not be fully covered with water. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until zucchini is very soft (about 30 minutes). Remove from heat and puree in a blender until very smooth. Return to pot and add the sharp cheddar cheese. Stir until the cheese is melted and fully incorporated into the soup. Serve.

Tomato Basil Bruschetta

8 ripe plum tomatoes

1 clove garlic

1 tbs. olive oil

1 tbs. balsamic vinegar

8 basil leaves

salt and pepper to taste

Seed and chop tomatoes into small pieces. Plum tomatoes work best because they have fewer seeds and juice. Crush garlic in a garlic press or mince and add to tomatoes and stir. Remove stems from basil and chop. Add to tomatoes. Add olive oil, balsamic vinegar, salt and pepper. Stir and let sit for about 15 minutes to let the flavor develop. Serve on slices of toasted baguette.

Summer Marinara Sauce

This is a deliciously simple summer pasta sauce. Make this with your fresh garden tomatoes as a great way to go green while going Italian. This is a great sauce to serve with Caprese.

4 Cups seeded and pureed tomatoes (overripe and slightly mushy tomatoes work best).

1 small onion, chopped

2 cloves garlic, crushed.

1-2 tbs. Olive oil

1/2 bunch fresh basil

1 tsp. salt

Chop onion finely and set aside. Seed tomatoes and process them in a food processor. Saute onions and garlic in olive oil over medium heat in the bottom of a 6 quart sauce pan until onions are translucent and slightly browned. Add tomatoes, basil and salt. Increase heat to high and bring the sauce to a boil. Reduce to medium-low heat and simmer for about 30 minutes. Serve over your favorite hot pasta.

Caprese

This traditional Italian appetizer is easy to prepare and makes an impression at parties. It is also delicious served with a pasta meal. Make it with fresh homegrown tomatoes and basil.

2-3 large vine ripened tomatoes

4 oz. Fresh Mozzarella

Handful of fresh basil

Olive oil

Balsamic vinegar (optional)

Salt

Pepper

Slice the tomatoes into thin slices and arrange on a platter. Slice the mozzarella into thin slices and place one slice on each slice of tomato. Roughly chop basil and sprinkle it over the tomatoes and basil. Salt and pepper the tomatoes and drizzle with olive oil and balsamic vinegar. Enjoy.

Summer Sandwiches

These European style open faced sandwiches are delicious for breakfast, lunch, or as an afternoon snack. Each sandwich starts using a single slice of European style artisan breads. I prefer to use Crumb Brothers, but and artisan bread will do. If you don't have access to artisan breads, try toasting slices of whole grain breads to use.

Tomato Sandwich:

Spread bread with a thick layer of cream cheese. Layer on slices of tomato. Dress with salt, pepper, and fresh chives. When my chives are blooming, it is beautiful and delicious to sprinkle some of the blossoms on as well.

Cucumber Sandwich:

Spread bread with a thick layer of cream cheese. Layer on slices of cucumber. Dress with a sprinkle of salt.

Tomato Pesto Sandwich:

Spread bread with a layer of home made basil Pesto. Layer on tomato slices. Dress with a sprinkle of salt and pepper.

Summer Squash Pesto Sandwich:

Grate your favorite summer squash. I like to use a green and a yellow variety to make these sandwiches. Spread bread with a layer of Pesto. Top with a generous amount of grated squash. Dress with salt and pepper.

Tomato Avocado Sandwich:

Using about 1/8 of a ripe avocado, spread a layer over bread. Salt lightly. Layer tomatoes on top. Dress with salt, pepper, and fresh chives.

Double Cheese Zucchini Pancakes

I created these as a variation from the Zucchini Pancakes with Mint and Feta cheese. They were delicious served with home canned apple sauce and tomato wedges.

1 medium zucchini, grated

1 egg

1/4 cup flour

1/4 cup Parmesan cheese

1/4 cup shredded Cheddar cheese

1/2 tsp. salt

Dash of pepper

3 tbs. canola oil

Grate zucchini into a large bowl and add salt. Set aside. In a separate bowl, whip egg until it is thoroughly blended. Add egg into the zucchini mixture and mix to blend. Add flour and pepper. Mix again until blended. Add cheeses and mix to blend.

Pour canola oil into a large skillet and heat over medium heat until oil is hot. Drop tablespoons of the zucchini mixture into the pan and flatten with the back of the spoon to make small round pancakes. Fry the pancakes for about 10 minutes and turn. Fry for about seven minutes more or until browned on the bottom. Remove and serve.

Summer Squash Soup

This is a simple soup recipe that can be made by anyone and a favorite at my house.

6 cups chopped squash: zucchini, crook neck, patty pan, or a combination of your favorite summer squashes

1 medium onion, chopped

1 tablespoon olive or canola oil

5 cups of water

6 chicken or vegetable bullion cubes

Pepper to taste.

Chop squash into pieces about one inch in diameter. Saute the onions in the bottom of a stock pot over medium heat with the oil until translucent and slightly brown. Add the squash, water, pepper, and bullion. The water should just cover the squash. If the squash is not fully covered, add a little more water. Stir the soup and bring it a boil over high heat. Cover and reduce the heat to medium-low. Simmer the soup for about 30 minutes or until the squash is tender. Puree in a blender or whip with a hand mixer or egg beater. Serve with shredded cheddar cheese or sour cream.

Variations:

1. After pureeing the soup, add about 1/3 cup cream to the soup for a creamy texture.

2. Add a tablespoon of pesto to each bowl for extra flavor.

Stuffed Patty Pan Squash

Yesterday morning I ventured into the garden and peeked under the leaves of my two patty pan squash bushes. I nearly screamed out loud. I had not looked there for a couple of days. But, nothing could have prepared me for the sight staring back. Twelve! Count them, TWELVE, full sized patty pans waiting to be picked. If I were a farmer, this would have been a joyful sight.

But, I live in a household where there are two people who will eat these. How am I going to use all of these before the onslaught of bitty patty pans reach full size? I tried to avert this situation this year by planting one patty pan. The second was the result of compost surprise. So, I hit the Internet and the kitchen to concoct a new recipe. Here are the results:

Stuffed Patty Pan Squash:

2 Patty Pan Squash - each about 5"-6" in diameter

1 medium onion, chopped

1 tablespoon olive oil

1 cup bread crumbs

1 1/2 cups shredded swiss cheese (I used Old World Swiss from Gossner's Foods)

1/4 cup Pesto

1 tsp. Salt

Dash Pepper

After washing the Patty Pans, cut a lid into the top by inserting a knife at a 45 degree angle about 1" from the stem and cutting around the stem in a circle (the same way you cut open a Halloween pumpkin). Remove the lid and cut off about 1/2 inch from the top reserving the squash. Using a melon baller, scoop out the insides of the squash leaving a shell about 1/2 inches thick. Reserve the insides. Repeat with the other squash.

Saute the chopped onion in the olive oil until it is translucent and slightly brown around the edges. In the mean time, finely chop the remaining squash or process it in a food processor. When the onions are ready, add the squash, salt, and pepper to the pan. Cook for an additional 10 min. until squash is cooked through. Add bread crumbs and pesto, stirring to fully incorporate. Add swiss cheese and stir until melted reserving a little to sprinkle on top.

Lightly coat the bottom of a 9x13 pan with olive oil. Stuff the filling mixture into the squash shells and top with the reserved cheese. Place upright in the pan and place lids off to the side. Place in an oven turned on to 350 degrees (you don't need to preheat) and bake for 30 minutes until the squash is tender when pricked with a fork. Remove from pan, place lids on top of the squash, and serve!

Side note: I looked at various other recipes for stuffed patty pan squash online. Most of them called for steaming the squash first then baking it. I found this to be a totally unnecessary step and a waste of energy. Also, other recipes called for discarding the squash insides and top. If found these to be a waste of good food and serious cuteness, so I incorporated them into my recipe.

Tomato Basil Salad

A delicious way to use up come fresh, hot tomatoes from the garden and a little basil. I made this dish with dinner yesterday along with the Pesto Risotto and Grilled Baby Patty Pans.

5-6 medium ripe tomatoes

1/3 cup basil leaves - firmly packed

3 tablespoons minced onion

1/4 cup balsamic vinegar (optional)

Drizzle of olive oil

salt and pepper

Slice the tomatoes as thin as possible. Roughly chop the basil. Toss basil, tomatoes, and onion. Generously drizzle olive oil over the salad. Add salt and pepper and vinegar if desired. Toss. Set aside for at least 15 minutes for the flavor to develop.