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Category: - Author:- Contributor:

PUMPKIN CHEESECAKE

Ingredient:

--CRUST:--

3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)

--FILLING:--

4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts

Direction:

Preheat oven to 325 degrees. Grease 9 inch spring form pan or

spray with non-stick spray. Combine crust ingredients and line

sides and bottom of pan. Beat cream cheese in a large bowl

until fluffy. Gradually add sugar. Add eggs, one at a time,

beating well after each addition. Gradually add flour and

pumpkin pie mix and blend well. Stir in nuts. Pour into

crust-lined pan. Bake 1 hour and 45 minutes or until center

feels firm when touched. Cool in pan on wire rack. Brush top

with maple syrup. Cool completely. NOTE: To substitute

canned pumpkin for pumpkin pie mix, use 1 (1 pound) can

pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3,

1/4 cup flour instead of 2 tablespoons and add 2 teaspoons

pumpkin pie spice.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.