Favorite toppings for pumpkin pie vary from apple butter to whipped cream to molasses.
Since everyone probably has a favorite recipe for pumpkin pie, I will share a recipe for pumpkin-amaretto cheesecake. It is very rich, so you might want to stick with pie for Thanksgiving Day and save this one for another special day.
· ½ cup Graham cracker crumbs
· ¼ cup sugar
· 1/3 cup butter or margarine, melted
· Two 8-ounce packages cream cheese, room temperature
· 1 cup packed light brown sugar
· 2 cups fresh pumpkin puree or
16 ounces canned pumpkin
· 2 egg yolks and 4 egg whites
· 1½ teaspoons cinnamon
· ½ teaspoon nutmeg
· 2 tablespoons flour
· 2 tablespoons whipping cream and amaretto
· Whipped cream (optional)
Graham cracker crust:
Preheat oven to 325 degrees F.
In a 9-inch springform pan, mix graham cracker crumbs, sugar and melted butter and press the mixture evenly onto the bottom and sides of the pan.
Bake 8 minutes. Remove from oven and cool.
In a large bowl,
Add pumpkin and add egg yolks one at a time, blending after each addition until smooth. Add half the egg whites at a time, blending well after each addition. Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.
Pour mixture into prepared crust. Set springform pan in a large baking pan and fill with ½ inch water.
Bake 1 hour, or until knife inserted in center comes out clean.Remove from oven, chill 6 to 8 hours in the refrigerator. Top with whipped cream before serving, if desired.
Makes 10 servings.
Sweet rice is a Thanksgiving favorite in our family. My mother-in-law passed her recipe to our daughter Kelly, and it is always a part of her Thanksgiving dinner.
· ¾ cup rice
· 2 cups water
· 3 cups milk
· 4 tablespoons butter or margarine
· 1 teaspoon salt
· 2 eggs
· 1 cup sugar
· 1 teaspoon vanilla
Mix rice, water, milk, butter and salt. Bring to a boil. Cook on low heat for 45 minutes, stirring occasionally.
Beat eggs and sugar, add vanilla. Add
raisins if desired.
Glen Rock resident Barb Krebs is a native of southern York County and writes news items and this monthly column for the Weekly Record.
SHARE YOUR RECIPES and food-related stories with our readers by emailing barken@ nfdc.net; calling 717-235-1042; or writing to Barb Krebs, Weekly Record, 1891 Loucks Road, York 17408.
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