November is here and brings with it thoughts Thanksgiving dinner and traditional family dishes that are sure to be found on the table on this special day.

* * *

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.

PUMPKIN-AMARETTO CHEESECAKE

· 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.

Cheesecake mixture:

In a large bowl,

Advertisement
using electric mixer, whip cream cheese until smooth. Stir in brown sugar; blend until thoroughly mixed.

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.

SWEET RICE

· 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.

Tell us

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.

You are also welcome to request a recipe or suggest a topic for the food column.