Pumpkin Cream Cheese Tart

1 cup graham cracker crumbs

1 cup plus 1 tablespoon sugar, divided

6 tablespoons melted butter

16 oz. cream cheese, room temp.

16 oz can solid pack pumpkin

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp salt

2 eggs

1 pint sour cream

1 tsp vanilla

1/4 cup brown sugar

Mix crumbs with the 1 tablespoon sugar and melted butter until well blended.  Place Tart Mold or Large Round Mold on Perforated Baking Sheet.  Press crumbs into the bottom of the mold: chill.

Beat cream cheese and 1 cup of the sugar until blended.  Beat in pumpkin, spices, salt and eggs, one at a time.  Pour into mold and bake in 350 degree oven for 50 minutes.  Remove cake from oven and let cool.  Mix sour cream, brown sugar and the vanilla together: spread over cooled pumpkin layer.  Chill before removing from mold and keep chilled before serving.  (I like to put mine in the freezer before unmolding . . .)


For the sprinkles on the top, I used 1/2 Tbsp. of cinnamon and 1 Tbsp. of Brown Sugar - mix and sprinkle.

East meets West for breakfast!

Okay, so this is one of those throw-together moments . . .

2 cans Pillsbury rolls (any kind)

1/2 lb lean ground beef (or sausage)

1/2 onion diced

2 Tbsp. oil.

3 eggs

salt to taste

cayenne pepper to taste

1/2 cup sour cream

1/2 cup shredded cheese blend

Preheat oven to temp on Pillsbury can.  Fry the eggs scrambled in fry pan.  Set aside.  Brown the onion and ground beef.  Put all ingredients (except rolls) in mixing bowl and mix.

Place Flexipan Tray (I used the Medium Tartlet Tray) on Perforated Baking Sheet.  Wrap roll around meat mixture and place in tray.  Bake according to the Pillsbury suggested time . . . however, I always check a little sooner . . .

*Note:  The reason this is titled "East Meets West for Breakfast" is because there is a traditional dumpling in China called, "Baozi" that my family absolutely loves.  It's different in the fact that dairy products are never used in Chinese cooking, there's usually a vegetable included, and primarily pork is used instead of beef.  Oh, and who ever heard of a can of Pillsbury dough in China?

Apple Blue Cheese Bacon Cheesecake

Contributed by Peggy Trowbridge Filippone
Via Bonnie Lowry

Yield: 10-12 Servings
Cook Time: 8-9 Hours

INGREDIENTS:
1/4 cup freshly grated Parmesan cheese
1/4 pound bacon, cooked, drained and crumbled (reserve 2 tablespoons of fat)
1/2 onion, diced
1 apple, peeled, cored, and diced
1 clove garlic, minced
Demarle at Home in the Kitchen Sea Salt –Sel Gris (GTS00001), to taste
Freshly ground pepper, to taste
16 ounces (2 large blocks) cream cheese, at room temperature
3 eggs
1/2 tablespoon Demarle at Home in the Kitchen Apple Pear Balsamic Vinegar (LOC00005)
1/8 cup whiskey
6 ounces blue cheese, crumbled
1 tablespoon minced chives or Demarle at Home in the Kitchen Roasted Garlic and Chive Herb Blend (DHM00004)
Sliced fresh apples, toast wedges and/or assorted cocktail crackers

TOOLS:
Flexipan® Fluted Bundt Mold (FM000486)
Medium Perforated Baking Sheet (MA435310)
Demarle Difference Gourmet Fry Pan- 10” (DD902832)
Mixing Bowl (TA000120)
Demarle Difference Santoku Chef’s Knife (DD800001)
Heat Resistant Spatula (TA000108)
Magnetic Dazzling Trio (GRP00001)

Preheat oven to 200 degrees F and place oven rack in center position. Place the Bundt Mold on the Perforated Baking Sheet. Dust mold with 2 tablespoons Parmesan cheese.**

In Fry Pan sauté onion in bacon fat until softened and translucent. Add apple and garlic and continue to sauté over medium heat an additional 2 to 3 minutes until apple begin to soften. Remove from heat and season with salt and pepper. Let cool.

In Mixing Bowl, beat cream cheese until smooth. Add eggs, Balsamic Vinegar and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese and chives or Chive Herb Blend by hand.

Pour batter into mold and bake overnight for 8-9 hours. It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least one hour. Cover the top of the cooled cheesecake with plastic wrap.

Invert onto serving dish. Refrigerate at least 1 hour. Reinvert and remove the plastic wrap. Refrigerate 1 hour.
To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, baguette and/or cocktail crackers of choice.

** Per Bonnie Lowry, to help Parmesan cheese stick to the sides of the Mold, coat with vegetable oil before dusting with Parmesan cheese.

Quick and Easy!

Even if you don't have time for anything other than a pre-made mix (or can), just throw it in the Flexipans and you'll turn something "ordinary" into "extraordinary"!

This is a Pillsbury can of cinnamon rolls that I threw into the Rectangular Tart Mold (on the Perforated Baking Sheet - small, medium or large will all work).

Thanksgiving Recipes - Newsletter Specials

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Peanut/Almond Butter Cups

Have you ever made your own Peanut Butter Cups?  These were made in the Medium Tartlet Tray.

Holiday Gift Idea - Toffee "Plates"

Make Toffee or Peanut Brittle and then use this as the base for a "goodie plate."  I used the Star Mold for this plate, but the Tree Mold or any of the molds works great!

Peppermint Chocolate Popcorn!

Now doesn't this sound delicious!??  Host a Holiday Party and we'll make it together!

Holiday Goodies! Let's do a Holiday "Wrap It Up" Party!

Apple Spice Cake

Host a winter party and I will bring you this Apple Spice Cake!

Granola "Bars"

 

These home-made granola bars go quickly so you might want to double the batch!

Thank you to Kristi Weber for sharing this recipe!  She notes that this recipe can be gluten or allergy-free by substitution.

Ingredients:

1  cup ground oats (use food processor, Vita Mix, or Magic Bullet)

2 cups whole oats (old-fashioned works best)

3 Tbsp. melted butter

1/4 cup oil OR applesauce

1/4 cup honey OR brown rice syrup, maple syrup, etc.

1/2 cup packed brown sugar

1 tsp. vanilla

1 tsp. salt

1 egg or egg substitute (1T freshly ground flaxseed/3 T water)

Directions:

Blend together all ingredients except oats.  Add oats and mix until completely blended.

At this point, you can divide the "dough" into two batches: one for pumpkin spice, and the other for the triple blend.

For Pumpkin Spice, Add:

1/4 cup pumpkin puree

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

For Triple Blend, Add:

1/3 cup semi-sweet chocolate chips

1/3 cup dried cranberries

1/3 cup chopped or slivered almonds

(other variations can include: coconut, raisins, sunflower seeds, sesame seeds, etc.)

Press portions into Flexipan Tray of choice (on the Perforated Baking Sheet) - I prefer the Medium Tartlet Tray.  Bake at 340 F for approx. 30 minutes.  

Cool completely in Flexipan Tray before removing to serve or store.

GOT SALT?

Host a salt tasting event today!  I'll share all of the mineral benefits of salt from around the world.
Email or call today!

Pumpkin Roll

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional)

Beat eggs on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix.

Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional).

Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar.

Roll towel & cake together. Cool completely.

Filling:

4 TBSP butter

½ tsp vanilla

8 oz cream cheese

1 cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Pumpkin Cake Roll (G-D-E Free)

 By Pam Furlan

3 TBSP egg replacer mixed with ¾ cup water

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup GF flour mix

1 tsp ea baking powder & xanthan gum

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional - I use pecans)

Beat egg mix on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix. Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional). Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar. Roll “towel” & cake together.

Cool completely.

Filling:

2 TBSP non-dairy butter (Earth Balance)

½ tsp vanilla

4 oz Tofutti cream cheese

½ to ¾ cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Spicy Asian Soup

Ingredients:
Medium Onion
Chicken Stock
Salt
Bragg's Amino Acids
Cilantro
Jumbo Shrimp (thawed)
Cayenne Pepper


Saute onions with Bragg's Amino Acid (about 2 Tbsp.) for about 3 minutes.  Add 1 can of soup stock and 1 cup of water.  Bring to a boil.  Salt and add Cayenne Pepper to taste.   If using cooked shrimp, add only after turning off the heat.  If using raw shrimp, add to pot and boil for another 3 to 5 minutes until shrimp is cooked.  Add cilantro last.