Almond-topped Pumpkin Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 1/3 cup finely chopped almonds
• 1 tablespoon sugar
• 1/4 teaspoon pumpkin pie spice
• 1/4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/4 cup eggnog
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 eggs, lightly beaten
• 1 cup sour cream
• 3 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds

Recipe

• 1 in a small bowl combine first 4 ingredients.
• 2 stir in butter then press into bottom of a 9 inch spring form pan.
• 3 place on a baking sheet and bake at 325* for 10 minutes.
• 4 cool on a wire rack.
• 5 in a large mixing bowl combine first 7 filling ingredients until smooth.
• 6 add eggs, beat on low until just combined.
• 7 pour into crust.
• 8 place pan on a double thickness of heavy-duty foil (about 16 inches square), securely wrap foil around pan.
• 9 place in a large baking pan, add 1 inch of hot water to larger pan.
• 10 bake at 325* for 55-60 minutes or until center is set.
• 11 in a small bowl mix first 3 ingredients of topping and spread over hot cheesecake.
• 12 sprinkle with almonds.
• 13 bake at 325* for 15-18 minutes longer or until topping is set.
• 14 remove pan from water bath and cool on wire rack for 10 minutes.
• 15 carefully run a knife around edge of pan to loosen.
• 16 cool 1 hour longer.
• 17 refrigerate overnight.
• 18 remove sides of pan.

Apple Squares

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 3/4 cups rolled oats
• 1 1/2 cups flour
• 3/4 cup shortening
• 1/4 teaspoon baking soda
• 1 cup brown sugar
• 2 1/2 cups sliced apples
• 2 teaspoons butter
• 3/4 teaspoon cinnamon
• 1/2 cup sugar

Recipe

• 1 mix rolled oats, flour, shortening, soda and brown sugar together and put half of mixture in bottom of baking pan.
• 2 mix together sliced apples, butter, cinnamon and sugar.
• 3 spread over first layer of rolled oats.
• 4 cover with remaining rolled oat mixture.
• 5 bake in 350 degree oven 35- 40 minutes til done.

B-52 Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 1 cup sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 2 teaspoons vanilla
• 3 eggs
• 2 tablespoons orange-flavored liqueur (such as grand marnier)
• 2 tablespoons coffee-flavored liqueur (such as kahlua)
• 2 tablespoons bailey's irish cream
• 1 1/2 cups crushed chocolate wafers or 1 1/2 cups graham crackers
• 2 tablespoons margarine or 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 350 degrees if using a silver 8- or 9-inch springform pan; 325 degrees if using a dark springform pan. line pan bottom with parchment or waxed paper.
• 2 to make crust: combine chocolate wafer crumbs with margarine. press firmly onto bottom of pan; set aside. bake 5 minutes to set crust.
• 3 beat cream cheese and sugar on medium speed until well-blended.
• 4 add sour cream and vanilla; mix well. add eggs, one at a time, beating on low speed until blended. divide batter into 3 parts. add 1 liqueur to each part. spread each part over crust, in layers. bake 60 to 70 minutes, until center is almost set.
• 5 turn oven off and open oven door slightly. leave cheesecake in oven 1 hour.
• 6 remove; cool completely. refrigerate at least 4 hours or overnight.
• 7 loosen cheesecake from rim of pan; remove rim.

Blueberries N Cheese Coffeecake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar, divided
• 2 eggs, room temperature
• 2 1/2 cups flour, divided
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 8 ounces bar cream cheese, softened
• 2 teaspoons lemon zest, divided
• 2 cups fresh blueberries
• 2 tablespoons unsalted butter

Recipe

• 1 preheat oven to 375 degrees. grease and flour a 13x9x2" pan.
• 2 in a large bowl, cream together 1/2 cup softened butter and 1 1/4 cup sugar.
• 3 add eggs one at a time, mixing well after each addition.
• 4 in a medium bowl, sift together 2 cups flour, baking powder, and salt.
• 5 in a measuring cup, mix milk and water.
• 6 alternately add flour mixture with milk mixture, ending with milk.
• 7 beat in softened cream cheese and 1 t. lemon zest.
• 8 in a small bowl, sprinkle 1/4 cup flour over blueberries and toss gently. fold into batter and pour into pan.
• 9 sift 1/4 cup sugar and 1/4 cup flour into a small bowl.
• 10 mix in 1 t. lemon zest.
• 11 using a pastry cutter, cut in 2 t. butter until mixture resembles coarse crumbs. sprinkle over batter. bake for 40-45 minutes.
• 12 serve warm, heavily dusted with powdered sugar.

Apple Squares

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 2 cups pastry flour
• 3/4 teaspoon salt
• 3/4 cup shortening
• 2 tablespoons butter
• 1 egg (separated)
• 1/4 cup cold water
• 2 cups apples, chopped (size of raisins)
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup boiling water

Recipe

• 1 for crust: in mixing bowl add salt to flour.
• 2 cut in shortening and butter.
• 3 mix egg yolk with cold water. (save leftover for brushing top) mix into flour mixture.
• 4 line bottom and sides of 9 x 9 pan, reserving remaining pastry for top. chill while making filling.
• 5 for apple filling: put apples in saucepan and sprinkle with lemon juice.
• 6 mix together sugar and cornstarch. add to apples; mix well, then add boiling water.
• 7 cook until thick.
• 8 spread evenly over pastry.
• 9 cover with remaining pastry.
• 10 press sedges together to seal.
• 11 brush with slightly beaten egg and sprinkle with sugar.
• 12 bake at 425 for 10 minutes, then at 350 for 30 minutes.

Almond/riesling Savarin With Fig Compote

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1/3 ounce compressed yeast (1/2 cake)
• 1/4 cup milk
• 3 tablespoons unsalted butter
• 2 eggs
• 1/2 teaspoon orange zest
• 1/4 teaspoon salt
• 1 cup sugar (or sugar substitute)
• 1 (375 ml) bottle of a german riesling wine, of spatlese quality
• 2 fresh oranges, juice of
• 1 teaspoon cornstarch
• 3 tablespoons honey
• 1/2 lb whole raw almonds
• 1 cup 35% cream
• 24 dried figs (about 1 lb)
• 5 tablespoons honey
• 4 cloves

Recipe

• 1 to make the savarin: sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
• 2 heat milk to lukewarm and pour into well to combine with yeast.
• 3 allow a little surrounding flour to blend in.
• 4 cover and let rest for 15 minutes.
• 5 melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
• 6 add to the flour and knead well, incorporating more flour, if necessary.
• 7 (dough should be soft, slightly sticky.) cover and allow to"proof" for 30 minutes.
• 8 knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
• 9 mold.
• 10 let rest a further 30 minutes.
• 11 preheat oven to 350f and bake savarin 12 to 15 minutes.
• 12 turn out onto a rack set over a bowl.
• 13 immediately spoon on riesling mixed with remaining sugar.
• 14 reserve any that has drained into the bowl for reuse in making fig compote.
• 15 carefully remove to serving dish, brush with orange glaze and sprinkle with toasted almonds.
• 16 whip cream and garnish along with fig compote.
• 17 to make orange glaze: whisk together orange juice, cornstarch and honey.
• 18 cook over high heat, stirring for about 3 minutes.
• 19 toasted almonds: preheat oven to 350 degrees f.
• 20 blanche almonds in boiling water for 1 minute drain in a sieve and remove skins place on an ungreased baking tray, and toast for about 8 minutes.
• 21 chop coarsely.
• 22 to make fig compote: in a saucepan, place figs, honey and cloves.
• 23 add riesling left over from making savarin, with enough water to make 1 cup liquid.
• 24 bring to a boil, stirring occasionally.
• 25 cook for 20 minutes.
• 26 discard cloves.
• 27 allow to boil down to compote consistency.

B-52 Ice Cream Pie

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 12
• 2 cups chocolate wafer crumbs
• 1/3 cup unsalted butter, melted
• 3 cups chocolate ice cream
• 1/4 cup kahlua
• 4 cups vanilla ice cream
• 1/4 tablespoon irish cream
• 2 cups vanilla ice cream
• 1 tablespoon frozen orange juice concentrate
• 1 tablespoon orange-flavored liqueur
• chocolate curls, and (optional)
• candied orange, slices (optional)

Recipe

• 1 place crumbs in a bowl and with a fork, stir stir in butter until evenly moist.
• 2 firmly press over bottom up and sides of a 9inch pie plate.
• 3 place in freezer to cool about 20 minute.
• 4 place chocolate ice cream in large bowl, and cut into small chunks and drizzle kahlua overtop. mix as best you can.
• 5 spoon into cooled crust and spread evenly.
• 6 place 4 cups vanilla ice cream in large bowl, and cut into small chunks and drizzle irish cream overtop. mix as best you can.
• 7 dollop over chocolate layer then evenly spread over top. freeze until top is firm about 15 minute.
• 8 place 2 cups vanilla ice cream in a large bowl, and cut into small chunks and drizzle frozen orange juice concentrate and orange liqueur overtop. mix as best you can.
• 9 dollop over irish cream layer, then evenly spread over top.
• 10 tightly cover with plastic wrap and freeze until firm, about 4 hours.