- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
- 1 can (398 mL) pure pumpkin puree
- 3/4 cup (175 mL) firmly packed brown sugar
- 1 1/2 cups (375 mL) 35% cream, divided
- 2 eggs, beaten
- 3 tbsp (45 mL) maple syrup, divided
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) ground nutmeg
- pinch salt
- 1/3 cup (75 mL) toasted pecans (optional)
- To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling.
- Preheat oven to 400ºF (200ºC). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to “blind bake”. Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely.
- Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350ºF (180ºC). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely.
- To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).
Tip: Substitute homemade pastry with store-bought pie shell, proofed according to package directions.
- 1 1/2 c Graham Cracker Crumbs; *
- 1/4 c Brown Sugar; Firmly Packed
- 1/3 c Butter or Margarine; Melted
- 8 oz Cream Cheese; Softened, PLUS
- 3 oz Cream Cheese; Softened
- 1/2 c Sugar
- 1/2 ts Vanilla
- 2 ea Egg Whites; Stiffly Beaten
- 16 oz Cherries; Pie, In Water
- 1 x Red Food Coloring
- 1/4 c Sugar
- 1 tb Cornstarch
*20 Graham crackers, crushed, should give you this amount of crumbs.
- Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate.
- Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set.
- Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly.
- Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
- Serve cold.
Everyone loves Sloppy Joes and this comfort food can be ready when you are if you put it in the slow cooker to start off your day.
- 3 pounds ground beef
- 2 tablespoons shortening
- 1 cup onion — chopped
- 1 cup celery — diced
- 1 green pepper — chopped
- 1 garlic clove — minced
- 2 tablespoons Worcestershire sauce
- 1 cup ketchup
- 3 beef bouillon cubes — crushed
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 can tomato paste — 6 0z.
- 1 1/4 cups water
- 3 tablespoons vinegar
- 3 teaspoons brown sugar
- 1 teaspoon dry mustard
- Heat shortening in skillet and brown meat, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6-8 hours; or high 3-4 hours
- Serve over warmed burger buns or noodles.
Ingredients for crust:
- 1/4 cup butter, melted
- 3/4 cup crushed ginger snaps
- 3/4 cups graham cracker crumbs
- 1 tbsp brown sugar
- Melt butter.
- Stir together crumbs and brown sugar.
- Pour melted butter over crumb mixture and stir well.
- Press into bottom of lightly greased 10″ spring form pan. Set aside.
Ingredients for filling:
- 3 -8 ounce packages regular cream cheese, room temperature
- 1 1/2 cups white sugar
- 3 eggs
- 1 1/2 cups canned pure pumpkin
- 1 tsp cinnamon
- 3/4 teaspoon ginger
- 1/2 tsp cloves
- 1 cup whipping cream, whipped
- Using an electric mixer beat cream cheese until fluffy. Add sugar and beat well.
- Crack eggs into a smaller bowl and whisk until pale yellow and frothy.
- Add eggs to cream cheese mixture and beat for 2 minutes.
- Using the same bowl as you used for the eggs stir together pumpkin and spices.
- Add pumpkin mixture to cream cheese mixture and beat on low until just incorporated.
- Whip cream until soft peaks form.
- Gentle fold whipped cream into pumpkin cream cheese mixture.
- Pour mixture over crust.
- Wrap one large sheet of foil around bottom and sides of pan. Press against sides.
- Place wrapped pan in a baking dish and fill with hot water halfway up the sides of the pan.
- Bake in oven that is preheated to 325º. For convection oven heat to 300º.
- Bake for 60-70 minutes. Cake will still be jiggly in the centre but will set as it cools.
- Cool at room temperature. Remove foil and then refrigerate for at least 4 hours to chill and allow to completely set.
- Remove the ring of the spring form pan, and place onto cake plate.
Butterscotch whipped cream:
- 1 cup whipping cream
- 1 tsp vanilla
- 1 1/2 tbsp instant butterscotch pudding powder
- Whip cream until very soft peaks begin to form.
- Add vanilla and pudding powder. Beat until thick.
- Decorate and serve.
Note: After baking you can keep in refrigerator for 3-4 days. Cover loosely. Add cream when ready to serve.
Any left over cheesecake freezes well. For best results allow to thaw in refrigerator.