Fantastic fall (or anytime) biscuit to have with supper, or on its own for a great snack.
12-16 biscuits
2 c flour 1/2 c butter, cut into pieces
1/4 c sugar 1/3 c pecans, chopped & toasted
4 tsp baking powder 2/3 c pumpkin, mashed if fresh cooked, puree if canned
1/2 tsp salt 1/3 c half & half
1/2 tsp each cinnamon & nutmeg
Sift together flour, sugar, powder, salt, cinnamon & nutmeg
Cut butter into flour mixture until it resembles small peas.
Stir in pecans
In a glass measuring cup, combine pumpkin & half n half.
Stir into flour mixture, dough should be stiff
Turn dough onto lightly floured surface; knead several times.
If too wet, add some flour.
Pat dough into 1/2" thickness, cut out with a 2" cutter.
Place biscuits on lightly greased baking sheets, about 1" apart
Bake at 400 for 12-15 minutes or until golden brown.
Serve hot with butter & honey!!
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
27 March 2010
26 March 2010
Pumpkin Cheesecake
Seriously, combining gingersnaps & pumpkin cheesecake is like combing caramel & chocolate! I could eat this anytime of the year, though it is more traditionally made through the fall holidays.
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
Labels:
bars,
cake,
cheesecake,
cinnamon,
cream cheese,
gingersnaps,
holidays,
maple,
maple syrup,
pumpkin
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