82-Lancaster Farming, Saturday, November 21,
'Treasured
Pumpkin Cheesecake
(Makes 16 servings)
CRUST
1 1/2 cups graham cracker
crumbs
1/3 cup butter melted
1/4 cup granulated sugar
CHEESECAKE
3 packages (8 ounces
each) cream cheese,
softened
1 cup granulated sugar
1/4 cup packed light brown
sugar
2 eggs
1 3/4 cups pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground
cinnamon
1/2 teaspoon ground nutmeg
TOPPING
2 cups (16-ounce
container) sour cream, at
room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
FOR CRUST:
Combine graham cracker
crumbs, butter and granulated
sugar in medium bowl. Press
onto bottom and 1-inch up side
of 9-inch spnngform pan. Bake
m preheated 350° F. oven for 6
to 8 minutes (do not allow to
brown). Cool on wire rack for
10 minutes.
FOR CHEESECAKE:
Beat cream cheese, granulated
sugar and brown sugar in large
mixer bowl until fluffy. Beat in
eggs, pumpkin and evaporated
milk. Add cornstarch, cinnamon
and nutmeg; beat well. Pour
into crust.
Bake at 350° F. for 55 to 60
minutes or until edge is set but
center still moves slightly.
TOPPING:
Combine sour cream,
granulated sugar and vanilla
extract in small bowl; mix well.
Spread over surface of warm
cheesecake. Bake at 350° F. for
5 minutes. Cool on wire rack.
Chill for several hours or
overnight. Remove side of
springform pan.
* Spray the bottom and side of
the cheesecake pan with no
stick spray before adding the
crumbs. Make sure the cream
cheese is at room temperature.
To avoid lumps, make sure the
cream cheese and sugar are
thoroughly combined before
adding the other ingredients.
Chocolate Crumb Bars
(Makes 2 1/2 dozen bars)
1 cup butter softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-ounce package)
semi-sweet chocolate
morsels, divided
1 1/4 cups (14-ounce can)
sweetened condensed
milk
1 teaspoon vanilla extract
1 cup chopped walnuts
(optional)
Beat butter in large mixer
bowl until creamy. Beat in
flour, sugar and salt until
crumbly. With floured fingers,
press 2 cups crumb mixture
onto the bottom of greased 13 x
9-inch baking pan; reserve
remaining mixture. Bake in
preheated 350° F. oven foi 10
to 12 minutes or until edges are
golden brown.
Combine 1 cup morsels and
sweetened condensed milk in
small, heavy-duty saucepan.
Warm over low heat, stirring
until smooth. Stir in vanilla
extract. Spread over hot crust.
Stir nuts and remaining
morsels into reserved crumb
mixture; sprinkle over
chocolate filling. Bake in 350 F.
oven for 25 to 30 minutes or
until center i< set. Cool in pan
on wire rack.
Classic Pumpkin Pie
(Makes 8 servings)
1 unbaked 9-inch (4-cup
volume) deep-dish pie
shell
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground
cinnamon
/I” very family has its own special favorites that make holiday
■.w baking a rich and fulfilling tradition. This season, fill your
home with the aroma of treasured classics from holidays
past and new favorites for the coming years. Whether it’s a
special dessert, a treasury of classic cookies or a special edible
gift, you’ll want to rely on the favorite brands you trust.
While classic pumpkin pie is a must for the holidays, why not
let pumpkin come out of its shell? Pie shell, that is. Try pumpkin
cookies, muffins and quick breads. Whisk pumpkin into soups
and sauces. You’ll add flavor and nutrients.
Don’t attempt your favorite custard pies, puddings or sauces
without the smooth convenience of evaporated milk—available in
regular, lowfat and fat free. From foolproof fudge to creamy
pumpkin pies, it’s a must for any family baking session.
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 3/4 cups (15-ounce can)
pumpkin
1 1/2 cups (12 fluid-ounce
can) evaporated milk
Combine sugar, salt,
cinnamon, ginger and cloves in
small bowl. Beat eggs lightly in
large bowl. Stir in pumpkin and
sugar-spice mixture. Gradually
stir in evaporated milk. Pour
iato pie sheik.
Bake in preheated 425° F.
oven for 15 minutes. Reduce
temperature to 350° F.; bake for
40 to 50 minutes or until knife
inserted near center comes out
clean. Cool on wire rack for 2
hours. Serve immediately or
chill. (Do not freeze as this will
cause filling to separate from
crust.)
Turn to page B 8
♦You caij’t freeze a pumpkin pie but you can freeze the filling and pie
crust separately for up to one month. Thaw, stir and pour the filling
into the crust, baking as directed. Thaw the crust, too, if it is in a
glass pan.
CImMCS'