Ingredients:
1 cup all-purpose flour
1/3 cup packed brown sugar (golden)
S Tbsp. butler softened
112cup finely chopped pecans or walnuts
I (8-oz.) package softened
Y. i cup sugar
1/2 cup Libby’s Solid Pack Pumpkin
2 eggs lightly beaten
1/2 tsp. ground c. innamon
1 tsp. ground allspice
1 tsp. vanilla extract
Instructions:
cream cheese Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/◄cup mixture for topping. Press remaining mixture into bottom of 8 X 8 X I1/2″ baking pan. Bake in preheated 350° oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in large mixer bowl. Blend till smooth. Pour over baked crust SprinkJe with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes thirty-two 1 X 2″ cheesecake bars.
Notes:
To River Reed, my grandson, I give thisrecipe because he loves pumpkin so much!
Servings Yield:
served topping
Ingredients:
1 cup chocolate wafer crumbs
2 Tbsp. sugar
3 Tbsp. butter or margarine melted
3 (8-oz.) packages cream cheese, softened
3/4acup sugar;., cup cocoa
2 tsp. vanilla extract
3 large eggs
113cup evaporated milk
1/3 cup sugar
1/2acup butter or margarine
1 large egg lighUy beaten
1/2ztsp. vanilla extract
1⁄2 cup chopped pecans
1/2zcop flaked coconut
Instructions:
Stir together first 3 ingredients; press into bottom of a 9″ springform pan. Bake at 325° for IO minutes. Cool. Beat cream cheese and next 3 ingredients at medium speed until blended. Add eggs, I at a time, beat. ing just until blended after each addition. Pour into prepared crust. Bake at 350°for 35 minutes. Loosen cake from pan; cool. Chill 8 hours. Stir togetherevaporated milk and next 4 ingredients ina saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake. Yields 12 servings.
Notes:
Servings Yield:
Yields 12 servings
Ingredients:
1 1/2 cups pecans
2 cups sugar
1 cup butter
1/2 cup light cream
1/2 cup light Karo syrup
1/2 tsp. salt
2 tsp. vanilla
1 package chocolate chips, melted
Instructions:
Butter a 13 x 9-inch pan. Sprinkle 1/2 cup pecans over the bottom of the pan. Mix sugar, butter, cream, syrup, and salt in a large pan. Cook until hard-crack stage (300°F). Remove from heat; stir in vanilla. Pour into pan. Cool and remove from pan. Spread melted chocolate over toffee. Sprinkle remaining pecans over top. Cool and break into bite-size pieces.
Notes:
Servings Yield:
Ingredients:
J1/2 cups (16) crushed creme filled chocolate cookies
1/2i cup margarine melted
3 (8-oz.) packages Philadelphia Brand cream cheese, softened
1 (14-oz.) can sweetened
condensed milk
3 eggs
I (12-oz.) package semi–sweet
ch. ocolale pieces, melted
1 tsp. vanilla
‘i1 cup margarine
1⁄2 cup powdered sugar
1 (6-oz.) package semi-sweet chocolate pieces, melted, cooled
2 Tbsp. orange flavored
liqueur
Instructions:
Combine crumbs and margarine, press onto bottom of 9″ springfonn pan. Combine cream cheese and milk, mixing at medium speed on mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over crust. Bake at 300° for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Beat margarine and sugar until light and fluffy. Add chocolate and liqueur, mixing until well blended. Spread over top and sides of cheesecake. Chill. Remove from refrigerator 30 minutes before serving. Garnish with chocolate curls, raspberries and powdered sugar, if desired Makes 10 to 12 servings.
Notes:
Servings Yield:
Makes 10 to 12 servings
Ingredients:
1 cup butter
1 cup granulated sugar
3 Tbsp. water
1/2 cup chopped walnuts or
pecans
I (6-oz.) package semi-sweet morsels, melted
Instructions:
Butter a 9″ square pan. Melt butter in a 2 Qt. saucepan. Stir in sugar gradually. Add syrup and water. Cook over moderate heat, stirring occasionally to 290° on candy thennometer or until a little mixture in cold water becomes very brittle. Add 1 c. nuts. Cook 3 minutes more, stining constantly. Pour in pan. When cold, remove from pan. Melt chips, coat one side with chocolate and nuts. Aip and repeat. Break into pieces.
Notes:
Servings Yield:
Ingredients:
2 cups sugar
1 tsp. soda
1 cup buttermilk
1/4 tsp. salt
2 Tbsp. butter
2 1/2 cups pecan halves
Instructions:
In a large heavy saucepan, combine sugar, soda, buttermilk, and salt. Cook over high heat for 5 minutes or until candy thermometer reaches 210°F, stirring constantly and scraping the bottom of the pan. Add butter and pecans. Continue cooking, stirring constantly, until candy reaches 234°F. Remove from heat and cool slightly. Beat until thick and creamy. Drop by tablespoons onto waxed paper and cool. Makes 18 two-inch pralines.
Notes:
Servings Yield:
Ingredients:
8 oz. Waverly crackers
1 cup packed brown sugar dhided
1/3 cup sugar
1 cup butter or margarine
2/3 cup creamy peanut butter
1/2 cup milk
1⁄2 cup milk chocolate chips
2 cups graham cracker crumbs
1⁄2 cup butterscotch chips
Instructions:
Place a third of the crackers (about 25) in the bottom of an ungreased I3 X 9 X 2′” pan. In a saucepan over medium high heat, melt butter. Add milk, graham cracker crumbs and sugars; bring to a boil. Boil, stirring constantly, for 5 minutes. Pour half of the mixture over crackers, carefully spreading tocover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. In a saucepan over low heat; stir the peanut butter and chips until melted and smooth. Spread over crackers. Chill until finn about I hour. Cut into small squares. Yields 3-4 doz.
Notes:
Servings Yield:
Yields 3-4 doz
Ingredients:
Crust:
6 whole graham crackers
1/4 cup butter melted (1⁄2 stick)
Instructions:
Preheat oven to 350°. Finely grind graham crackers in processor. Add butter and blend till combined. Press crust mixture onto bottom but not sides, of a 9″ diameter springfonn pan. Bake crust until golden brown, about 8 minutes. Transfer crust to rack. Maintain oven tern-perature.
Notes:
Servings Yield: