Titus 2:3-5

The aged women likewise, that they be in behaviour as becometh holiness, not false accusers, not given to much wine, teachers of good things; that they may teach the young women to be sober, to love their husbands, to love their children, to be discreet, chaste, keepers at home, good, obedient to their own husbands, that the word of God be not blasphemed.

Friday, December 17, 2010

A few seasonal favourite recipes.

A few friends have asked for some of my seasonal favourite recipes so I thought it would be easiest to just share them here.

Pumpkin Cheesecake
(This has become one of our favourite Thanksgiving traditions in our home, and a nice alternative to pumpkin pie.)

1 cookie/biscuit crust in a springform cake pan
(in the USA normally Graham Crackers, in the UK normally Digestive Biscuits. This year I used homemade ginger biscuits [recipe to follow] which added a nice flavour.)

2 x 8oz pkts cream cheese, room temp
1 cup sugar
1-2 tsp vanilla
1/4 cup sour cream
1/4 cup whipping cream
3/4 tsp cinnamon
1/3 tsp each of ginger & nutmeg
1/8 tsp (pinch) cloves
1/8 cup flour
4 eggs, room temp
1 1/2 cups pureed pumpkin

1. Combine cream cheese, sugar & vanilla.
Add sour cream & whipping cream
Beat until just smooth

2. Mix in spices & flour.
Add eggs one at a time, beating in between.
Beat in pumpkin.
Do Not Over Beat, it will make the cheesecake sink.
3. Pour the mixture onto the crust evenly.
Place in the middle rack of the oven.
Put a pan of water on the lower rack.
Bake for 15 min at 350f/180c/gas4
Then lower to 300f/140c/gas2 for 70min.

4. When done turn off the oven but leave the cheesecake in the oven with the door ajar for about 30min.
Cool completely on a wire rack.
Cover with cling film/plastic wrap & refrigerate for at least 12 hours.

Shah Biscuits (Ginger Cookies)
I got this recipe when I lived in Malawi. It came from a lovely missionary wife called Betsy Mann who had previously been a missionary in the Lebanon, where she got the recipe. She is also the wonderfully wise lady who taught me to keep balls of cookie dough in the freezer ready to bake at a moments notice when unexpected guests arrived. Thanks Betsy.

1/2 cup butter
2 cups sugar
1 egg
1 tbsp syrup
2 cups flour
1 level tbsp soda
1 level tbsp ginger
1 level tbsp mixed spice/allspice

1. Cream together the butter & sugar.

2. Add the egg & syrup, mix together.

3. Add all the other ingredients and mix thoroughly.

4. Roll into small balls.

5. Place on a tray at least 1 inch apart.

6. Bake at 300f/140c/gas2 for 15min.

7. Cool on a wire rack.

If using these for the cheesecake you might want to bake for a few extra minutes, otherwise they might be too chewy to crumble for the crust.

Cinnamon Swirl Cookies
The smell of these baking in the oven always reminds me of Christmas. They are a light crunchy cookie/biscuit that are perfect for a mug of steaming hot coffee or a nice cup of tea.

2 1/2 cups flour
1 tsp salt
1/2 tsp b. soda
1 cup butter
1 cup sugar
2 eggs

For filling
softened butter
1 cup brown sugar

1. Beat together butter & sugar, beat in the eggs.

2. Add the rest of the ingredients until just combined.

3. Refrigerate for at least an hour (or over night.)
(For the next step it is easier to divide the dough in two at this stage.)

4. Roll out dough on a floured surface, then refrigerate for another 10min.

5. Mix together some butter and the sugar from the filling.
(I use about 2-3 tbsp of butter.)
Spread evenly over the rolled out dough.
Sprinkle evenly with cinnamon.

6. Roll the dough into long logs and chill again for at least an hour.

7. Cut dough into 1/4 inch slices.
Place on baking tray about 2 inches apart.
Bake at 350f/180c/gas4 for 20 min. (or until only lightly golden brown.)

Hope you enjoy these treats. I'll try to add pictures later as the baby has woken up and I need to tend to him.

1 comment:

  1. Thanks... I love to collect tried and true recipes so will try them out.


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