This is my Mom's recipe. She's practically famous for it.
*Warning* You're going to make an absolute mess and cover your kitchen with confectioners sugar, but trust me, it is SSOO worth it!
3 eggs (room temperature)
1 cup sugar
2/3 cup canned pumpkin
*You only need 2/3 cup of canned pumpkin! A small can will make about 2 rolls, a large can will make about 4 rolls*
1 tsp lemon juice
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp salt
Beat eggs (room temperature!) on high for 5 minutes. Gradually beat in sugar. Add pumpkin and lemon juice.
Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt together. Fold into pumpkin mixture. Make sure you use a spoon/spatula and NOT your electric mixer to fold in your dry ingredients. If you use your mixer it tends to deflate the eggs you just spent 5 minutes beating. Then you don't have enough batter to fill the pan and your edges get burnt and crusty.
Spread into a greased and floured jelly roll pan. Or line your pan with wax or parchment paper and spray that with cooking spray.
Bake at 375 for 15 minutes.
Sprinkle a dish towel with 1/2 cup confectioners sugar (Linen towels work better than terry cloth). When the cake is removed from the oven, turn it out onto the towel and sprinkle the top of your cake with another 1/2 cup confectioners sugar.
Roll up your cake and cool in the freezer for 10-15 minutes.
Filling:
2 cups confectioners sugar
8 oz cream cheese (softened)
1/4 cup butter (softened)
1 tsp vanilla
While your cake is cooling, combine all your filling ingredients.
Unroll the cake and spread with the cream cheese filling. Roll it back up and wrap it in wax paper and aluminum foil.
You can store this in the fridge, but it's easier to cut and serve when it's frozen so I always put mine in the freezer.
Showing posts with label Cream Cheese. Show all posts
Showing posts with label Cream Cheese. Show all posts
Monday, December 22, 2008
Saturday, July 12, 2008
Crock Pot Cheesecake
Did you know you can make cheesecake in a crock pot? I sure didn't, but was thrilled to find out. I love the crock pot ~ throw it in and forget it. I saw Stephanie the Crock Pot Lady on Rachael Ray's talk show, and now have a ton of new recipe's to try. I tried this one first ~ and we loved it! In fact I'm making another one tomorrow!
Crust:
1 Cup Graham Cracker Crumbs
2 Tbsp brown sugar
3 Tbsp melted butter
Cheesecake:
16 oz cream cheese (room temperature)
3/4 cup white sugar
2 eggs (room temperature)
1/4 cup heavy cream
1 tsp vanilla
1 Tbsp flour
You'll need to find a heat resistant baking dish that will fit inside your crock pot and allow 1-2 inches of water around the sides for a water bath. I had to 1/2 the recipe to get it to work in my crock pot (which is why I'm making more tomorrow).
Mix together the crust ingredients. Press into the bottom of your baking dish.
Mix all the cheesecake ingredients together with an electric mixer until well combined and creamy. Pour over graham cracker crust.
Pour 1/2-1 inches of water in the crock pot. Add your cheesecake, but be careful not to splash it with water.
Cook on high for 2-3 hours, but check it after an hour to make sure there's still plenty of water.
Crust:
1 Cup Graham Cracker Crumbs
2 Tbsp brown sugar
3 Tbsp melted butter
Cheesecake:
16 oz cream cheese (room temperature)
3/4 cup white sugar
2 eggs (room temperature)
1/4 cup heavy cream
1 tsp vanilla
1 Tbsp flour
You'll need to find a heat resistant baking dish that will fit inside your crock pot and allow 1-2 inches of water around the sides for a water bath. I had to 1/2 the recipe to get it to work in my crock pot (which is why I'm making more tomorrow).
Mix together the crust ingredients. Press into the bottom of your baking dish.
Mix all the cheesecake ingredients together with an electric mixer until well combined and creamy. Pour over graham cracker crust.
Pour 1/2-1 inches of water in the crock pot. Add your cheesecake, but be careful not to splash it with water.
Cook on high for 2-3 hours, but check it after an hour to make sure there's still plenty of water.
Monday, June 30, 2008
Chicken Roll-ups
3 chicken breasts, cooked and cubed or shredded
1 8oz. package cream cheese, softened
1 package crescent roll, at room temp.
garlic salt
sliced mushrooms, optional (fresh or canned; maybe around 2 small cans or a couple of cups fresh)
1/4-1/2 cup melted butter
approx. 1 cup Italian seasoned breadcrumbs
1 can Cream of Chicken soup
2/3 cup milk
Mix the shredded chicken with the cream cheese. Add garlic salt to taste and add mushrooms. Fill each crescent roll with the chicken mixture and fold the corners together and pinch the openings closed. Dip each roll in the melted butter then the bread crumbs. At this point you can freeze the rolls, or continue on and cook them. Cook at 350 degrees for 20-25 minutes or until the crescent rolls are golden brown. While the rolls are cooking, mix the Cream of Chicken soup with the milk and warm over medium heat. Serve the soup over the rolls.
These rolls freeze well. You can either thaw the rolls before cooking and follow the above cooking instructions, or you can increase the cooking time to 30-35 minutes, or until the center of the rolls are hot.
1 8oz. package cream cheese, softened
1 package crescent roll, at room temp.
garlic salt
sliced mushrooms, optional (fresh or canned; maybe around 2 small cans or a couple of cups fresh)
1/4-1/2 cup melted butter
approx. 1 cup Italian seasoned breadcrumbs
1 can Cream of Chicken soup
2/3 cup milk
Mix the shredded chicken with the cream cheese. Add garlic salt to taste and add mushrooms. Fill each crescent roll with the chicken mixture and fold the corners together and pinch the openings closed. Dip each roll in the melted butter then the bread crumbs. At this point you can freeze the rolls, or continue on and cook them. Cook at 350 degrees for 20-25 minutes or until the crescent rolls are golden brown. While the rolls are cooking, mix the Cream of Chicken soup with the milk and warm over medium heat. Serve the soup over the rolls.
These rolls freeze well. You can either thaw the rolls before cooking and follow the above cooking instructions, or you can increase the cooking time to 30-35 minutes, or until the center of the rolls are hot.
Tuesday, March 25, 2008
Chocolate Peanut Butter Cookies
This recipe is from my good friend Erin, from high school~ and it is fabulous! Thanks Erin!!!
1 package (2 layer size) devil's food cake
4 oz. Cream cheese
1/2 C. peanut butter
1 egg.
Preheat oven to 375. Place all ingredients in a large bowl and beat with an electric mixer on low for 2-3 minutes (or just stir with a large spoon - I found this method to be less messy).
Shape into 1-inch balls and place on cookie sheet. Flatten each ball, in a criss-cross pattern using a fork dipped in sugar.
Bake 7-8 minutes or until edges of cookies are set. Remove to wire racks and cool completely.
1 package (2 layer size) devil's food cake
4 oz. Cream cheese
1/2 C. peanut butter
1 egg.
Preheat oven to 375. Place all ingredients in a large bowl and beat with an electric mixer on low for 2-3 minutes (or just stir with a large spoon - I found this method to be less messy).
Shape into 1-inch balls and place on cookie sheet. Flatten each ball, in a criss-cross pattern using a fork dipped in sugar.
Bake 7-8 minutes or until edges of cookies are set. Remove to wire racks and cool completely.
Friday, March 7, 2008
White Chocolate Raspberry Cheesecake
Filling:
3 packages (8 oz) cream cheese, softened
¾ cups sugar
1/3 cup sour cream
Crust:
3 Tbsp flour 1 ½ cup graham cracker crumbs
1 tsp vanilla ¼ cup sugar
3 eggs, lightly beaten 1/3 cup butter, melted
1 package vanilla or white chips
¼ cup seedless raspberry jam
In a small bowl, combine the graham cracker crumbs, sugar, & butter. Press onto the bottom of a greased 9” spring form pan; set aside.
In a large mixing bowl, beat cream cheese & sugar until smooth. Beat in the sour cream, flour, & vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 16 sq.”). Securely wrap foil around pan.
Place in a large baking pan; add 1” of hot water to larger pan.
Bake at 325° for 80-85 minutes or until center is just set. Cool on wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan.
3 packages (8 oz) cream cheese, softened
¾ cups sugar
1/3 cup sour cream
Crust:
3 Tbsp flour 1 ½ cup graham cracker crumbs
1 tsp vanilla ¼ cup sugar
3 eggs, lightly beaten 1/3 cup butter, melted
1 package vanilla or white chips
¼ cup seedless raspberry jam
In a small bowl, combine the graham cracker crumbs, sugar, & butter. Press onto the bottom of a greased 9” spring form pan; set aside.
In a large mixing bowl, beat cream cheese & sugar until smooth. Beat in the sour cream, flour, & vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 16 sq.”). Securely wrap foil around pan.
Place in a large baking pan; add 1” of hot water to larger pan.
Bake at 325° for 80-85 minutes or until center is just set. Cool on wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan.
Cream Cheese Frosting
2 cups powdered sugar
8 oz cream cheese, softened
1/4 cup butter, sofened
1 tsp vanilla
Mix together all ingredients until smooth.
8 oz cream cheese, softened
1/4 cup butter, sofened
1 tsp vanilla
Mix together all ingredients until smooth.
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