Cheesecake - Pecan Pie

Cheesecake - Pecan Pie

 ---Crust---
1-3/4 cups Vanilla Wafers , crumbs
1/4 cup light Brown Sugar
1/3 cup Unsalted Butter melted
---Pecan Filling---
1 cup Sugar
2/3 cup Corn Syrup - Dark
1/3 cup Unsalted Butter melted
2 Eggs beaten
1-1/2 cups Pecans chopped
1 tsp Vanilla
---Cheesecake Filling---
3 pkg Cream Cheese, original - Philadelphia - 8 oz softened
1-1/4 cup light Brown Sugar
2 tbsp Flour (all-purpose)
4 Eggs
2/3 cup Heavy Whipping Cream
1 tsp Vanilla
---Topping---
3-1/2 tbsp Unsalted Butter melted
1/2 cup light Brown Sugar
1 tsp Cinnamon, ground
1/4 cup Heavy Whipping Cream
1 cup Pecans toasted/chopped


TO MAKE THE CRUST:
   1) Line the bottom of 9 inch springform pan with parchment paper and set aside
   2) Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

TO MAKE THE PECAN FILLING:
   1) In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
TO MAKE CHEESECAKE FILLING:
   1) Preheat the oven to 350 degrees F.
   2) Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
   3) Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
   4) Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
   5) Run a knife around edges of cheesecake but don't take out of the pan until completely cooled.

TO MAKE THE TOPPING:
   1) In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
   2) Release the sides of springform pan and spoon the topping over cooled cheesecake.
   3) Store the cake in the fridge.
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German Apple Cake

 German Apple Cake

2 cups Flour (all-purpose)

2 tsp Cinnamon, ground

1 tsp Baking Soda

1/2 tsp Salt

3 Egg(s)

2 cups Sugar

1 cup Vegetable Oil

1 tsp Vanilla

4 Golden Delicious Apples - peeled, cored, diced

1 cup Pecans - chopped

Cream Cheese Frosting:

1 pkg Cream Cheese, original - Philadelphia - 8 oz - at room temperature

1/2 cup Unsalted Butter - softened

2 cups Confectioners Sugar

1/2 tsp Salt

1 tsp Cinnamon, ground

1/2 cup Pecans - chopped

1 Golden Delicious Apples - thin sliced for garnish

1) Prepare your apples and pecans first. This takes a few minutes.

2) Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray. (To do a half recipe, use one 9-inch round pan!) Set aside.

3) In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

4) In a large bowl, combine the eggs, sugar, oil, and vanilla. Add the flour mixture and mix again until just combined. Fold in the diced apples and chopped pecans. The batter will be thick.

5) Spread the batter into your prepared baking dish. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. (For the 9-inch round pan with 1/2 recipe, bake for about 50 minutes.)

6) Allow the cake to cool on a wire rack.

7) Prepare the frosting: Using a mixer, blend the cream cheese and butter. Add the salt, cinnamon, and pecans and blend well. Slowly add the confectioner's sugar, one cup at a time.

8) Once the cake has cooled, spread the frosting over the cake with a spatula. 

9) Garnish with the apple slices.

NOTES: This makes a generous amount of frosting. Any excess can be stored in an airtight container in the refrigerator. You could use the extra to dip apples, frost cinnamon rolls, or spread on cookies. To prevent your sliced apple garnish from turning brown, toss the apple slices with a bit of lemon juiced before putting them on the cake.

Newk's Chicken Salad

4-5 breasts Boneless Skinless Chicken Breasts

3/4 cup Grapes - Red seedless, quartered

3/4 cup Pecans, finely chopped

3/8 cup Celery, finely chopped

1/8 cup Onion, finely chopped

1-1/2 cup Mayonnaise

1 loaf French Bread

Grill or boil chicken and let cool. Chop and put in a large bowl. Add all other ingredients and mix well. Serve on buttered, toasted French bread.

Pecans - Roasted Cinnamon

1 Egg (white)
1 tsp Water (cold)
1 cup Pecan halves
1/2 cup light brown sugar
1/4 tsp salt
1/2 tsp Cinnamon, ground

Preheat oven to 325 degrees F. Spray baking sheet with cooking oil.

Lightly beat the egg white with water until frothy. Add pecans, then stir until well coated. Mix together the brown sugar, salt, and cinnamon and spinkle over the coasted pecans. Toss to coat and spread evenly on the prepared pan.

Bake for about 15 minutes, stirring after 10 minutes. Allow pecans to cool, then store in a ziploc bag or other airtight container.

Apple Butter Spice Cake

Larry made Apple Butter Spice Cake this morning - one for the office and one for us to enjoy. It was a wonderful start to my day on a rainy, cool morning. Fall must be the perfect time for this cake because we posted it to the blog last November.

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream
2 Egg(s), beaten
Pam or Crisco


1. Preheat oven to 350 degrees. Spray Pam or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

Debbie

Mississippi Mud Pie

1 cup Flour (all-purpose)
1/2 cup chopped Pecans
1 stick Butter, melted
2 tbsp Sugar
1 cup Cool Whip
1 cup Powdered Sugar
1 pkg Cream Cheese, original - Philadelphia - oz 8
1 tsp Vanilla
1 package Instant Chocolate Pudding
3 cups Milk

Mix flour, pecans, butter and sugar and spread in the bottom of a 9x13 inch pan. Bake at 350 degrees until lightly brown. Set aside to cool.

Mix Cool Whilp, powdered sugar, cream cheese, and vanilla together and spread over the cooled crust. 

Mix chocolate pudding and milk and beat well with an electric mixer. Spread over cream cheese
mixture.

Spread the rest of the Cool Whip over the top of the pudding.

Refrigerate.

Pecan Praline Sandies

Pecan Praline Sandies

1 cup butter, softened

¼ cup powdered sugar
¼ cup brown sugar, packed
2 tsp vanilla
1 tbsp water

2 cups all-purpose flour

1 cup finely chopped pecans

Powdered sugar

Preheat oven to 300°. In large bowl, cream butter and sugars. Stir in vanilla and water. Add flour and nuts; mix until well blended. Form dough into 1-inch balls and place on cookie sheets; flatten balls slightly. Bake about 20 min or until golden brown. While still warm. Roll in powdered sugar; cool. Roll again in powdered sugar; store in airtight container.

Makes 4 dozen cookies.

Rachel loves these cookies.

-Debbie

Aunt Dot`s Ice Cream Pie

Aunt Dot`s Ice Cream Pie

8-10 whole (1 sleeve) Graham Crackers, crushed
1/3 cup Sugar
1 stick Butter, melted

1/2 gallon Vanilla Ice Cream, softened

1 12 oz pkg Chocolate Chips - semi sweet
1 can Evaporated Milk
1 cup mini Marshmallows
1/2 cup Pecans, chopped

Make crust:
Combine crushed graham crackers, sugar, and melted butter. Put in
bottom of 9x13 pan and freeze until hard. (at least 2 hours)

Ice Cream Layer:

Soften ice cream and then spread over crust. Return to freezer to harden (at least 4 hours)

Topping:
Add choc chips, evap milk, and marshmellows to heavy saucepan. Cook over med low until thickened. Stirring constantly. Remove from heat and allow to cool for 30 minutes stirring every 5 minutes. Pour over ice cream and sprinkle with pecans.

Return to freezer to harden. At least 3 hours. 

This recipe was given to me by my mother-in-law Dot Clegg. The recipe was handed down to her by her Aunt Dot. I love recipes that have been enjoyed for generations! (smile) It is easy to make but you do need to plan ahead to give yourself time to complete each layer.

Blessings,

Debbie

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream - 16 oz
2 Egg(s), beaten
Pam, quick sprayCrisco, enough for pan


1. Preheat oven to 350 degrees. Spray or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.


This is a great recipe to take and share.

Lemon Squares

Lemon Squares

1 pkg Lemon Cake Mix (w/ pudding)
1 stick butter
3 eggs, divided
1 cup pecans, finely chopped
8 oz cream cheese, softened
1 (16 oz) box powdered sugar

1. Mix cake mix, 1 egg, pecans, and melted butter together. Beat by hand until well mixed.

2. Mix the cream cheese, powdered sugar, and 2 eggs together. Beat with mixer until smooth. Pour over cake batter.

3. Bake in 350 degree oven for 45 minutes to 1 hour, or until top is just golden brown.

4. Cool completely then cut into small squares.

My great-grandmother (nanny) Mary Hagan's favorite dessert