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The Plaid Scottie Fall Recipes

The Plaid Scottie Fall Recipes

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Published by plaidscottie

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Categories:Types, School Work
Published by: plaidscottie on Oct 28, 2011
Copyright:Attribution Non-commercial


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I put this together asa bigTHANK YOU to all of my lovelyreaders! Not only do you guystake the time to read my blog,but you also leave me sweet &encouraging comments. Thereare
so many 
awesome craftingblogs out there, and it means alot that you guys choose toinclude me in your lineup!
Bon Appetit
The Plaid Scottie
Reader FavoritesCookbook
Autumn Recipes
compiled bykaelin telschow
bourbon pumpkin cheesecake
from Amy @ The Nifty Foodie 
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
6 tablespoons unsalted butter, melted
cups canned solid-pack pumpkin
3 large eggs
½ cup (3.5 ounces) packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
½ cup (3.5 ounces) granulated sugar
1 tablespoon cornstarch
teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon salt
3 (8-ounce) packages cream cheese, at room temperature
Adjust oven rack to lower-middle position and heat oven to 350F. Spraybottom and sides of 9-inch springform pan evenly with nonstick cookingspray. Pulse crackers, sugar, and spices in food processor until evenly andfinely ground, about fifteen 2-second pulses. Transfer crumbs to mediumbowl, drizzle melted butter over, and mix with rubber spatula until evenlymoistened. Turn crumbs into prepared springform pan and, using hand,
3spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass,press crumbs evenly into pan bottom, then use a soup spoon to press andsmooth crumbs into edges of pan. Bake until fragrant and browned aboutthe edges, about 12 minutes. Cool on wire rack while making filling.2.
Working with a stand mixer, preferably fitted with a paddle attachment, orwith a hand mixer in a large bowl, beat the cream cheese on mediumspeed, scraping down the bowl often, for about 4 minutes, or until it is velvetysmooth. In a medium bowl, stir together granulated sugar, cornstarch,cinnamon, nutmeg, ginger, and salt. Add granulated sugar mixture to creamcheese and beat for another 2 minutes. In a medium bowl (or the same one),whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (ifusing) until combined. Beat at medium speed until combined, about 2minutes.3.
Pour filling into crust, smoothing top, then put springform pan in a shallowbaking pan (in case springform leaks). Bake until center is just set andmeasures 140 to 150 degrees on an instant-read thermometer, 50 to 60minutes.4.
Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered,until cold, at least 4 hours. Remove sides of pan and bring to roomtemperature before serving.
best pie crust you’ll ever make
from Michelle via The Pioneer Woma
5 lb. bag of flour (set aside 1 cup)
2/3 Cup Sugar
4 teaspoons Salt
1 pinch Baking Powder
3 Lb. Can Of Crisco (regular, Not Butter-flavored)
2 cups Very Cold Water
Mix dry ingredients together. Drop shortening into dry mixture, by largespoonfuls. Mix with hands until it’s all pea-sized. Add the water, mix very little.You want to see shortening streaks in your crusts. Form into 10 oz.-size balls.Freeze them individually. It makes ~13-15 pie crusts.Thaw and roll out for the best pie crust you’ve ever had.

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