Pixie wrote:abbi wrote:I haven't worked on the menu yet but I always make my own stuffing so that will be part of it. I tested a recipe for a Pumpkin Swirl Cheesecake on my co-workers today and they loved it so that will also be included.
I'd love to see the recipe for the Pumpkin Swirl Cheesecake!!!!!!!!! :clap2: :clap2: :clap2:
OK Pixie, ask and you shall receive. These are the easy ones. Creamed & Glazed Onions, Carrots, and the Scaloped Corn. The Pumpkin Cheesecake I threw in isn't a Swirl.
PUMPKIN CHEESECAKE
INGREDIENTS
1-1/2 Cups Cracker crumbs (Like Graham or Zwieback)
1/3-Cup Sugar plus 3/4-Cup Sugar plus 2-TBS-Sugar
3-TBS Butter, melted
Two 8-Oz Pkg. Cream Cheese, softened
1-Cup Light Cream (or half & half)
1-Cup Pumpkin (Canned)
3-TBS All Purpose Flour
1 1/2- Tsp Vanilla plus 1/2-Tsp Vanilla
1/2-Tsp Ginger (ground)
1-Tsp Cinnamon (ground)
1/2-Tsp Nutmeg (ground)
1/4-Tsp Salt
4-Eggs
8-Oz Dairy Sour Cream
1/2-Tsp
Preheat Oven to 325 Deg F
CRUST
** Combine Crumbs, the ½-Cup Sugar, and Butter
** Press onto bottom & Sides (up ~2-inches) of a 9 Inch ‘Spring Form Pan’
** Bake 5 minutes & set out of the way.
FILLING
** Beat (mix) the Cream Cheese, Half & Half, Pumpkin, 3/4-Cup Sugar, Flour, 1 ½ Tsp Vanilla, Cinnamon, Ginger, Nutmeg, and Salt until smooth.
** Add Eggs on Low Speed until combined
** Spoon into the Crust Lined Pan and place on a shallow bake Pan
** Bake 325 Deg F for 1-Hour until ‘set’ when shaken
TOPPING
** Combine Sour Cream with 2-Tbs. Sugar, rest of the Vanilla, and spread over the Cheesecake
** Bake 5-Minutes
REMOVE & CHILL
Cool cake ~15 Minutes on wire rack.
Loosen crust from sides of pan with a thin blade
Cool 30 minutes more
Remove sides of pan & cool 1-Hour
Cover Cheesecake and chill in Refrigerator over night or up to 24 hours.
SCALLOPED CORN (about 6 servings)
1-Lrg Egg, beaten
1-Cup Milk, whole
1-Cup Saltine Crackers, coarsely crushed (about 22 crackers)
1–Tsp Salt (Sea of fine Kosher) or ¾-Tsp table salt
Dash Pepper
One (17-Oz.) can Cream Style Corn
¼-Cup Onion (finely chopped)
3-TBS chopped (canned) Pimiento
1-TBS Butter, melted
Combine Egg, Milk, 3/4 of the Cracker Crumbs, Salt & Pepper
Stir in the Corn, Pimiento, and Onion and mix well
Turn into a 1-Quart Casserole
Toss melted Butter with the remaining Cracker Crumbs, sprinkle on top
Bake @ 350 deg F for 60 to 70 minutes.
CREAMED BABY ONIONS & CARROTS (
NOTE: Onions or Carrots can be cooked together or one can be eliminated)
5-TBS Butter
2-Lbs Carrots cut into thick 2-inch long slices
10 to 15 Baby Onions (more if using only onions)
Sea or Kosher Saalt
1-Tsp Sugar
2-TBS fine chopped flat Parsley
6-TBS heavy Cream
Melt Butter in Skillet
Add Carrots & Onions, Salt lightly, and dust with the Sugar
Cover Pan and cook 30 to 35 minutes, stirring time to time
When cooked, mix the parsley with the cream, and Add to pan.
Cook about 5 more minutes until hot (The cream should not boil)
CREAMED ONIONS (
alternate Recipe, not Baby Onions)
3-Cups Sliced White or Sweet Onions
¼-Cup Butter, melted
2-Tbs All Purpose Flour
1-Tsp Sea Salt or Kosher
¼ Tsp Dried Thyme (Crushed)
1-Cup Whole Milk
Cook Onion in a lot of Boiling Water, covered, till tender (20 -25 Min)
Drain Onions
In Saucepan, mix Butter, Flour, Salt, Thyme, and a dash of Pepper.
Blend in Milk, cook, stirring constantly until Thickened and Bubbly.
Stir in Onion Slices and heat through.
GLAZED ONIONS
1-Lb new Baby Onions (w/o greens)
3 ½ -TBS. Butter broken into pea size pieces
1-Tbs granulated Sugar
Sea Salt, Gr. Pepper
Peel Onions, Wash & Dry
Place in a Fry Pan so ‘all of the onions’ cover the bottom of the pan.
Add Half the Butter, All the Sugar, and dust w/ Salt & Pepper
Cook over Low heat until onions just start to brown
Pour in enough ‘water’ to barely cover the Onions (They should not float)
Cover pan, turn up heat to moderate, and ‘Boil’ about 10 to 15 min till water evaporated
When the onions are done there should be a thick Syrup in the pan
Shake the pan to Glaze all the Onions. Add remaining Butter, season again as required & serve.