Coming Soon to an Oven Near You: Cornocopia Pie, One Year Bread
Aunt Sylvia’s Cheesecake
Here you go! Start with a 9 inch springform pan. It’s a 3 part recipe:
1) Make your favorite bottom crust.
2) Mix and bake cheese cake one hour
3) Add topping raise temperature to 425F and bake five minutes.
The shut off oven and let cheesecake rest in oven one hour.
My mom will sometimes substitute maple flavor for the vanilla in the cake yet still use the vanilla for the topping.
Cranberry Pumpkin Muffins
Here’s my fav Autumn snack that I hacked.
I reduced the sugar and changed it to 1/3 brown sugar. Also I reduced the white flour and added 1/4 cup whole wheat flour for an “earthier” flavor. I tried it with fresh cranberries and it was boring, re-constituting dried cranberries in some water in the microwave is so much better. I use fresh pumpkins that I grow each year but most of y’all will have to used canned. I may experiment with adding chopped walnuts next batch.
- 2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ginger powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1 cup dried cranberries (soak in water to plump up)
Preheat oven to 400°. In a bowl, combine the first 4 ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
Fill foil- or paper-lined muffin cups 3/4 full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean.