Baking with Betty
This week's column is dedicated to "The Pub" — you stay open when all others close!
Thanksgiving is nearly upon us. Here are some desserts you might like to try.
Famous Southern Pumpkin Cheesecake
1 3/4 cups graham cracker crumbs
1 cup sugar, divided
1/2 cup (1 stick) butter, melted
1 package (8 ounce) cream cheese softened
2 eggs, beaten
3/4 cup milk
2 packages (4 serving size each) French vanilla instant pudding and pie filling mix
2 cups mashed fresh or solid-pack pumpkin
1/8 teaspoon cinnamon
1 container (12 ounce) frozen whipped topping, thawed, divided
Dash ground nutmeg
Preheat oven to 350 degrees. Combine graham cracker crumbs, 1/4 cup sugar and butter in small bowl. Press into bottom of 9-inch spring form pan; set aside.
Beat cream cheese, eggs and remaining 3/4 cup sugar in medium bowl with electric mixer at medium speed 2 minutes or until fluffy. Pour over graham cracker crust. Bake 20 minutes. Cool completely.
Beat milk and pudding mix in large bowl with electric mixer at medium speed 2 minutes. Add pumpkin and cinnamon; mix well. Stir in 1 cup whipped topping.
Spread pudding mixture over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with nutmeg. Cover and refrigerate at least 4 hours before serving.
Sweet Potato Bars
2 cups oats (quick or old fashioned) uncooked
1 1/2 cups flour
1/4 teaspoon salt (optional)
1/8 teaspoon ground red pepper
2 sticks butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
2 cups mashed cooked sweet potato
2 eggs, lightly beaten
3/4 cup firmly packed brown sugar
2 tablespoons bourbon or 1/2 teaspoon rum extract
1 cup chopped pecans
Heat over to 375 degrees. Lightly greased 13-by-9-inch baking pan. Combine oats and flour in large bowl. Mix well. Measure 2/3 cup of mixture into small bowl; stir in salt, if desired, and red pepper. Set aside.
Add butter, granulated sugar and vanilla to remaining oat mixture; blend with electric mixer on low to medium speed until crumbly. Reserve 1 cup for topping. Press remaining mixture evenly onto bottom of prepared pan from oven.
Combine sweet potato, reserved 2/3 cup oat mixture, eggs, brown sugar and bourbon, if desired, in separate bowl; mix well. Spread filling over warm crust. Add pecans to reserved topping mixture; mix well. Sprinkle evenly over sweet potato filling.
Bake 30 to 35 minutes or until topping is light golden brown. Cool in pan on wire rack; cut into bars. Serve at room temperature. Store in refrigerator tightly covered.
Apple Cranberry Leaves
1 tablespoon butter
2 medium Granny Smith apples, peeled and chopped
6 tablespoon whole berry cranberry sauce
2 tablespoon sugar
1/4 teaspoon cinnamon
1 teaspoon water
1 package refrigerated pie crusts (2 crusts)
Sparkling sugar (optional)
Melt butter in medium skillet over medium heat. Add apples; cook and stir 8 minutes or until softened. Stir in cranberry sauce, granulated sugar and cinnamon; cook 10 minutes or until apples are tender and mixture is thickened, stirring occasionally. Let stand 10 minutes. Preheat oven to 375 degrees. Line large baking sheet with parchment paper. Beat egg and water in small bowl until blended. Unroll pie crusts on work surface. cut out 10 leaves from each crust using 3 to 4 inch leaf-shaped cookie cutter.
Place 10 leaves, 1 inch apart, on prepared baking sheet. Brush edges of leaves with egg mixture. Spoon 1 tablespoon apple cranberry filling onto center of each leaf; top with second leaf and press edges to seal. Brush tops of leaves with egg mixture. Cut vents in top crust with paring knife to resemble veins of leaf. Sprinkle with sparkling sugar, if desired. Bake 15 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
Our thought for the week: "We need to make the kind of society where it is easier for people to be good." — Peter Maupin