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Jamie's Traditional Thanksgiving
Cheesecake
Submitted
by: Jamie |
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1/4 cup butter, melted
1-1/4 cups crushed graham crackers
4 (8 ounce) packages cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
4 eggs |
1 tablespoon vanilla extract
1/3 cup unsifted flour
1 can raspberry pie filling
1 package (12 ounces) semi-sweet chocolate chips
1/4 cup milk |
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Pre-heat oven to 300° degrees.
Prepare Crumb Crust: Stir
together butter and crushed graham crackers. Press onto bottom
and up the sides of a 9-inch spring form pan.
Cheesecake: In a large mixer bowl,
beat cheese until fluffy. gradually beat in sweetened condensed
milk until smooth. Beat in eggs and vanilla then flour. Pour
mixture into the prepared spring form pan. Bake 50 to 60
minutes or until center is set. Cool. Chill. Refrigerate
leftovers. Toppings: Place
the chocolate chips into a microwave-safe container. Add the
milk. Microwave on High 2 minutes at a time, stopping to stir,
until chocolate is melted and mixed with the milk. Serve warm.
Serve the raspberry pie
filling in one bowl and the chocolate sauce in another along
with the cheesecake. Let your guests choose their topping
combination: raspberry only, raspberry and chocolate, chocolate
only, or plain vanilla cheesecake. |
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Pumpkin Cake
Submitted
by: Jamie |
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1 (18.5-ounce) package yellow cake
mix
3/4 cup white sugar
1/2 cup vegetable oil
1 cup pumpkin |
1/4 cup water
1 teaspoon ground cinnamon
4 eggs |
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Preheat oven to 350°
F (175° C). Lightly grease a 9 x 13-inch baking pan, or two
9-inch cake pans. In a large bowl, mix together the yellow cake
mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs.
Beat until well blended. Transfer to the baking dish or cake
pans. Bake in the preheated oven 45 minutes. Makes 1 - 9 x
13-inch cake. |
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Pumpkin Roll with Cream Cheese
Submitted
by: Jamie |
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3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
1 teaspoon baking soda |
3/4 cup all-purpose flour
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
1/4 teaspoon vanilla extract |
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Preheat oven to 375°F (190°C).
Butter or grease one 15 x 10-inch cookie sheet. In a mixing bowl,
blend together the eggs, sugar and pumpkin. In a separate bowl,
mix together flour and baking powder. Add to pumpkin mixture and
blend until smooth. Spread evenly over cookie sheet and bake for
15 to 25 minutes. Remove from oven and allow to cool enough to
handle. Remove cake from pan and place on tea towel (cotton, not
terry cloth). Roll up the cake by rolling a towel inside cake
and place seam side down to cool. Prepare the frosting by
blending together the butter, cream cheese, confectioners sugar
and vanilla. When cake is completely cooled, unroll and spread
with cream cheese filling and roll
up again without towel. Wrap with
plastic wrap and refrigerate until ready to serve. Sprinkle top
with confectioners sugar and slice into 8 to 10 servings. Makes
8 to 10 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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