Every so often I spend an entire day thumbing through my many, many cookbooks in search of new recipes. Today, I would like to ask those of you who read here for a favor: send me a recipe! I really love regional recipes. If you live in the midwest, send me a recipe for something that it popular there that I need to try! If you’re in Louisiana is there a Cajun recipe that I must try? You get the idea! I know some of you read here from other countries, so send me a recipe from wherever you are! Or, if you rather, send me a tried and true family recipe that has been passed down from other family members.
Please leave your recipes in the comments section. You can remain anonymous if you like or just tell me your first name. Also, please tell me about the recipe: is it a regional recipe? A family dish? Is it good?
1 1/2 C. finely crushed graham crackers
1/3 C. granulated sugar
1/3 C. butter, melted (do not substitute margarine)
3 8oz. packages of cream cheese, softened
1 C. canned pumpkin
2/3 C. packed brown sugar
1/4 C. pure maple syrup OR maple flavored pancake syrup
1 1/2 tsp. pure vanilla extract
3 large eggs, slightly beaten
Preheat oven to 325 degrees. In a medium bowl combine finely crushed graham crackers, granulated sugar, and melted butter. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of an ungreased 9-inch springform pan. Bake for 8 minutes. Remove from oven, and transfer to a wire rack. Let it cool completely.
As the crust cools mix the filling. In an extra-large bowl beat cream cheese with an electric mixer on medium to high speed until smooth and creamy. Add pumpkin, brown sugar, syrup, and vanilla. Beat cream cheese mixture until well combined. Fold in eggs. Continue to mix until creamy and smooth.
Pour mixture on top of cooled crust and bake for 70 minutes. At the end of the cooking time it should be set but the cake should wobble if you jiggle the pan. Cool the pan on a wire rack for 20 minutes. Using a thin knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of springform pan; cool for 1 hour. Cover and chill in fridge for at least 4 hours (12-24 hours is best).
1/2 C. whipping cream
1/2 C. butter (one stick)
3/4 C. packed dark brown sugar
2 Tbsp. light-colored corn syrup
1 tsp. vanilla
In a medium heavy saucepan stir together whipping cream, butter, brown sugar, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes more. Remove from heat; stir in vanilla. Transfer sauce to a storage jar or bowl. Let cool 15 minutes. Cover and chill. Let stand at room temperature for 1 hr before serving. Can be stored in fridge for up to 2 weeks.
4 granny smith apples, peeled, cored, and diced
juice of 1 orange
1/4 c. orange marmalade
1 Tbsp. cinnamon sugar
1 1/2 tsp. allspice
In a saucepan add all ingredients. Bring to boil over medium heat stirring occasionally. Reduce heat to low and let it simmer, stirring occasionally, until apples are wilted and mixture has thickened a bit. Add extra spices to taste per your preferences.
To serve, top a slice of cheesecake with caramel and then with marmalade. So good and rich!