• 7/5 Graham Cracker Day 5

    From Dave Drum@1:3634/12 to All on Sunday, July 03, 2022 06:33:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Almost-Famous Pumpkin Cheesecake
    Categories: Breads, Cheese, Dairy, Squash, Nuts
    Yield: 12 Servings

    12 tb Unsalted butter, melted
    2 1/2 c Graham cracker crumbs
    2 3/4 c Sugar
    Salt
    2 lb Cream cheese; room temp
    1/4 c Dairy sour cream
    15 oz Can pure pumpkin
    6 lg Eggs; room temp, lightly
    - beaten
    1 tb Vanilla extract
    2 1/2 ts Ground cinnamon
    1 ts Ground ginger
    1/4 ts Ground cloves
    2 c Sweetened whipped cream
    1/3 c Toasted pecans; rough chop'd

    Recipe courtesy of Food Network Kitchen

    Position a rack in the center of the oven and set @
    325ºF/165ºC.

    Brush a 10" springform pan with some of the butter. Stir
    the remaining butter with the crumbs, 1/4 cup of the
    sugar and a pinch of salt in a bowl. Press the crumb
    mixture into the bottom and up the sides of the pan,
    packing it tightly and evenly. Bake until golden brown,
    15 to 20 minutes. Cool on a rack, then wrap the outside
    of the springform pan with foil and place in a roasting
    pan.

    Bring a medium pot of water to a boil. Meanwhile, beat
    the cream cheese with a mixer until smooth. Add the
    remaining 2 1/2 cups sugar and beat until just light,
    scraping down the sides of the bowl and beaters as
    needed. Beat in the sour cream, then add the pumpkin,
    eggs, vanilla, 1 teaspoon salt and the spices and beat
    until just combined. Pour into the cooled crust.

    Gently place the roasting pan in the oven (don't pull
    the rack out) and pour the boiling water into the
    roasting pan until it comes about halfway up the side of
    the springform pan. Bake until the outside of the
    cheesecake sets but the center is still loose, about 1
    hour 45 minutes. Turn off the oven and open the door
    briefly to let out some heat. Leave the cheesecake in
    the oven for 1 more hour, then carefully remove from the
    roasting pan and cool on a rack. Run a knife around the
    edges, cover and refrigerate at least 8 hours or
    overnight.

    Bring the cheesecake to room temperature 30 minutes
    before serving. Unlock and remove the springform ring.

    To finish, place a dollop of the whipped cream on each
    slice and sprinkle with the toasted pecans.

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:229/452 to All on Tuesday, July 04, 2023 18:07:04
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Plum Graham Cracker Crumble
    Categories: Fruits, Desserts
    Yield: 6 servings

    1 lb (450 g) black plums; pitted,
    - chopped in 1/2" pieces
    5 tb (55 g) packed brown sugar
    1/4 c (35 g) + 1 tb A-P flour
    1/2 ts Kosher salt
    1 Sleeve (145 g) graham
    - crackers; crushed in fine
    - crumbs using a food
    - processor or in a
    - resealable bag using a
    - rolling pin
    6 tb (85 g) unsalted butter;
    Melted
    1 ts Vanilla extract

    Set the oven @ 350┬║F/175┬║C.

    To an 8" square or round baking dish, add the plums, 3
    tablespoons brown sugar, 1 tablespoon flour and 1/4
    teaspoon salt. Toss everything together to coat and set
    aside.

    In a medium mixing bowl, combine the graham cracker
    crumbs with the remaining 1/4 cup flour, 2 tablespoons
    brown sugar and 1/4 teaspoon salt.

    In a small bowl, combine the butter and vanilla. Using a
    spoon, mix it into the graham cracker mixture until the
    crumbs are evenly moist, then spread it over the plums,
    pressing down with your palms to create an even, compact
    layer.

    Bake about 30 minutes or until the crust is golden brown
    and hardened and plum juice is bubbling up along the
    edges of the pan. Remove from the oven and let cool for
    at least 5 minutes. Serve warm or at room temperature.

    By: Jerrelle Guy

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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