Pumpkin Cheesecake-2nd Place Winner

Today at work we had a contest with something containing pumpkin. There were a lot of recipes out there to choose from but I decided to go with a classic pumpkin cheesecake. I was very fortunate and won 2nd place which was amazing since there were so many great choices in the contest.
This was actually a fairly easy recipe to make but if I made it again, I would add some more spice to it & extra sugar to the whipped cream. I did like the ginger snap crust that helped add to the flavor. For the original recipe, click here.

Olive Garden Pumpkin Cheesecake

CRUST

1 -1/2 cups gingersnap cookie crumbs

3/4 cup finely chopped pecans or walnuts -optional

6 tablespoons unsalted butter, melted

FILLING

3-8 ounce pkgs cream cheese, at room temperature

1 cup sugar

1 teaspoon cinnamon (I recommend doubling all spices & adding a teaspoon of vanilla)

3/4 teaspoon ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg, freshly grated if possible

1-1/4 cup pumpkin puree

5 large eggs

1/2 cup heavy cream

CARAMEL SAUCE

1/2 cup butter

1/2 cup brown sugar

1/4 cup milk

1/2 teaspoon vanilla extract

dash of salt

SWEETENED WHIPPED CREAM

1 cup heavy cream

1/2 teaspoon granulated sugar (I would increase to 1 teaspoon)

1/2 teaspoon vanilla extract (I recommend also increasing this to 1 teaspoon)

Garnish:1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust.

Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.

Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. . Pour batter into crust, and put cake pan in a roasting pan. (I used a spring form pan & double wrapped it in foil.) Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. (Mine took about 1 1/2 hours to finish baking.) Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 min to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. I used a hair dryer to warm the sides of the spring form pan.

Caramel Sauce: Put all ingredients except vanilla in small saucepan with heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from heat, let cool approximately 5 minutes then stir in vanilla extract.

Sweetened Whipped Cream: Whip cream an high with an electric mixer. When cream begins to thicken and form soft peaks add sugar and vanilla. Mix until cream has firm peaks. Fill decorating bag fitter with #22 star tip with whipped cream and pipe rosettes onto cheesecake. If you don't have a decorating bag, just use a ziplock bag & snip off a corner.

Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top with reserved crumbs. Drizzle with caramel sauce. Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.

Freezing Cheesecakes: To freeze cheesecakes remove from baking pan when chilled. Do not add any toppings or garnishings before freezing. You will just be freezing the cheesecake. Transfer to a cardboard cake circle or small round flatpan or freezer safe plate. Place in freeze until the cheesecake has frozen firm. Remove from freezer and wrap in a double layer of plastic wrap, followed by a layer of heavy-duty foil. Be sure to seal completely. For the best quality do not freeze longer than 4-6 weeks. Lable and date your wrapped cheesecake. To thaw, place the wrapped cheesecake in the refrigerator overnight. When ready to serve add toppings, whipped cream and or any garnishes.

Baked Potato Soup

This recipe comes from my friends in Wichita. It's a very hearty, filling soup. I try to lighten it by serving it with broccoli. You can also add some cooked, pureed cauliflower to help boost the vegetables in each serving.

Baked Potato Soup

8 baked potatoes, diced

2 sticks butter (to lighten the recipe further, you could probably cut it to 1 or 1 1/2 sticks)

2 onions, diced

3-4 cups chicken broth

1/2 cup flour

1 pound velveta

1 pint whipping cream

(I add about 1 teaspoon chopped parsley & 2 teaspoon minced garlic)

In a large pot, melt butter. Add onions, saute until soft. (I add some minced garlic at this point.)

Combine flour & enough chicken broth to onions. Cook stirring constantly until thickened.

Add potatoes, cheese, & whipping cream; heat to serving temperature. Season to taste with salt, pepper, parsley, or any favorite seasonings. Serve with broccoli, shredded cheddar cheese, & bacon crumbles.

Fresh Tomato Pizza Sauce

I needed something to use the last of our tomatoes from the garden. We enjoy making our own pizzas & this is a very easy sauce recipe.

Fresh Tomato Pizza Sauce

1/3 cup olive oil

2 cup finely chopped onions

8 cups peeled (I left skins on), seeded, coarsely chopped tomatoes (put through blender, if decided)

12 ounces canned tomato paste

2 tablespoons oregano, crumbled

2 teaspoons basil, crumbled

1 bay leaf

2 tablespoons sugar

1 tablespoons salt

1/2 teaspoon pepper

2 tablespoons finely chopped garlic

Heat oil in large stainless steel pan, 6-8 quarts. Add onions and cook over medium heat until transparent. Add garlic and cook another minute. Stir in tomotatoes, paste, oregano, basil, sugar, salt, & pepper; bring to a boil. Then simmer, uncovered for an hour or until thick. Stir occasionally. Sauce should be thin and fairly smooth. Remove bay leaf. Taste and season. May be canned or frozen.

Peach Upside-Down Cake

This recipe was a special request from my husband. His mother makes a twist on the old favorite, pineapple upside-down cake. If you're in a hurry, you could just use a yellow cake mix.
The recipe I used is from my cookbook, "Creative Cook's Kitchen". This book states that you could use any fruits that are in season, such as, apples, pears, or berries.

Peach Upside-Down Cake

For the topping:

2 tablespoons butter

1/2 cup firmly packed light brown sugar

2 small ripe peaches

2 small ripe plums (I omitted & just used more peaches)

For the cake:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

6 tablespoons butter, softened & cut into pieces

1/2 cup milk

1 large egg

1 1/2 teaspoons vanilla extract

Making the Topping

1. Preheat oven to 350 degrees. Place butter in a 9-inch round cake pan (I used a 9x9 square pan); heat in oven until butter melts. Using a pot holder, swirl pan so butter coats bottom. Sprinkle with brown sugar.

2. Cut peaches into 1/2-inch slices. (I left the skins on but the recipe says to blanch them off.) Arrange peach slices in a decorative pattern in a cake pan on top of the brown sugar.

Making the Cake

1. In a large bowl, combine flour, sugar, and baking powder; mix well. Add butter, milk , egg, and vanilla to flour mixture. Using an electric mixer set on low speed, beat mixture until blended. Increase speed to medium and beat until batter is smooth, about 1 minute. Spoon batter over fruit, spreading to cover.

2. Bake cake until a toothpick inserted in center comes out clean, 50-55 minutes. Let cake cool in pan for 5 minutes, then run a knife around edge. Place serving platter over cake; using pot holders, invert onto platter. Remove pan; place stray fruit on cake. Serve warm.

Zucchini Chocolate Cake

I found this recipe on Taste of Home's website. To see the original recipe, click here. This moist & easy recipe got great reviews when I took it to share with our church youth group. It did take mine longer to bake than the recipe says. It was a great way to use the last of the zucchini we had in the garden.

Zucchini Chocolate Cake

18 Servings
Prep: 30 min. Bake: 30 min. + cooling

Ingredients1-3/4 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour (I used 1 cup whole wheat & 1 1/2 cup white)
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups shredded zucchini
1 cup (6 ounces) miniature semisweet chocolate chips
1/2 cup chopped pecans, toasted

DirectionsIn a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.
Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.

Nutrition Facts: 1 piece equals 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Mom's Apple Banana Bread

This is a new recipe I found that I really enjoy. This is a great recipe for this time of year since apples are in season. This is really a different spin on banana bread with a similar taste to my husband's favorite apple cake.

Mom’s Banana Apple Bread- makes one 1 1/2-quart loaf pan
from The Sweet Melissa Baking Book by Melissa Murphy

For the apples:
2 tablespoons unsalted butter
3 tablespoons firmly packed dark brown sugar
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract

For the banana bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
¼ cup fresh orange juice
1 teaspoon pure vanilla extract
1 ¼ cups very ripe mashed bananas (2 to 3)

Before you start:
Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter and flour a 1 1/2-quart loaf pan.

To make the apples:
Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.

To make the banana bread:
1. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
3. In a small bowl, combine the orange juice and vanilla.
4. Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
5. Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.

Serve slightly warm or at room temperature. The banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature.

Pro Tip: If your bananas are black before you are ready to bake, peel them, puree them, and store them in an airtight plastic container in your freezer. You can add more to the container whenever you like; the bananas keep a very long time. When you are ready to bake, just defrost them and get on with it.

Pretty Slick: If after a few days, the banana bread starts to get dry, toast a slice and spread some soft butter on top. It’s great this way with your morning coffee or afternoon tea.

Joy’s Tips:
*For the apples: Instead of chopping both, I chop one (in very small chunks) and shred the other on a box grater. The chopped apple still gives you the interesting texture and bites of tender caramelized appley goodness, while the shredded apple sort of melts into the bread and adds to its incredible moisture. I still saute both in the butter and brown sugar, and add any accumulated juices from the shredded apple. Beware of stirring in apple chunks that are too large- their weight causes them to sink to the bottom of the batter, and you end up with an apple layer of sorts at the base of the loaf. Still delicious, but not ideal- to have it well distributed, make sure your apple chunks stay pretty dainty!

*For the bananas: I recommend using the measured amount rather than just 2 or 3. I always seem to need more bananas to make the required measurement than are recommended (and I don’t think my bananas are particularly small). You definitely don’t want to skimp on this central ingredient for the overall flavor of your finished loaf!

*My loaf usually requires an additional 3-5 minutes for a toothpick to come out clean. I test at the 1 hour mark, and if it’s not done, I cover with foil to prevent over-browning and return it to the oven. Just be aware that your time may vary depending on your oven.