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11-10-2009, 04:55 PM
So, what is everyone cooking for Thanksgiving? Anyone have any recipes I can use for dessert?
11-10-2009, 07:12 PM
A family tradition now in its 19th year. I'm not allowed in the door at my sister's without this.
I make it in 3 parts. I make the crust 3-4 days before and keep it in the fridge.
I make the cheesecake 48 hours before it's going to be served because I like my cheesecake set, not mushy.
I make the topping the morning of.
Pumpkin Cheesecake with Bourbon Sour Cream Topping (http://community.cookinglight.com/recipes/food/views/Pumpkin-Cheesecake-with-Bourbon-Sour-Cream-Topping-13386)
Gourmet | November 1990
For the crust
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the filling
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
three 8-ounce packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired
For the topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish
Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
Make the topping:
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
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11-10-2009, 07:14 PM
Lots of fun ideas on this (http://community.cookinglight.com/showthread.php?t=130591) thread, that's living over on the Other Stuff board.
11-11-2009, 06:59 PM
Try this Deep Friend Honey Turkey for thanksgiving. I'm sure you like this.
Here are the steps you should follow:
DEEP FRIED HONEY TURKEY
12-14 lb. turkey
5 gallons peanut oil
1 bottle Italian dressing
1/8 c. Lea & Perrins
4 tbsp. honey
2 tbsp. brown sugar
Heat seasonings on stove until melted down then pour though a strainer. Insert into turkey with an injector. Be sure to season the outside of the turkey as well, butter, salt and pepper works nicely, then refrigerate overnight. Fry turkey in wire basket at 300 to 310 degrees for 45 to 55 minutes. 4 minutes per pound.
Turkey fryer recipes are pretty consistent, all go into the fryer but it's the seasonings that make them unique. Get creative and see what flavor combinations you can come up with to have a delicious fried turkey.
Hope this recipe will teach you on how to cook turkey. You can find more turkey recipe - http://shopturkeydeepfryer.com/Fried-Turkey-Recipe.html
And if you don't know how to carve a turkey you can have some tips at - http://shopturkeydeepfryer.com/How-to-Carve-a-Turkey.html
11-24-2009, 03:54 PM
Val, I need help!
I made this cheesecake today, but am confused by the directions and am afraid I've ruined it.
I made it through the filling and baked, then cooled and refrigerated.
Your notes say you make the topping the night before or morning of. Do you put the cold cheesecake back in the oven with the topping on it? I just realize the print instructions call for the cheesecake to cool for 5 min, spread with topping, then go back into the oven for 5 min more.
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