ol'momma

On the subject of granola.... Does anyboy have a good recipe for LOW FAT granola breakfast cereal? I've found tons of them that call for 1/2 c of melted butter or something simular. Kinda seems to defeat the purpose to start my day with all that extra gunk.

It's official. Pumpkin pie has been edged out in favor of the cheesecake out Ol'Momma's house. MMmmmm

NO, NO, NO!!!!!

 

 

 

Don't DO this to me!!! I already have the menu made up, the ingredients bought, the plans made...

 

 

PUMPKIN CHEESECAKE?????

*Ol'momma serves up a slice, heaps a healthy dollup of brown-sugar whipped cream on top and passes it to Cat*

I wouldn't go so far as to call this a favorite since this will be the first time I've ever made this, but it looks so yummy I had to share. It's from Cooks Illustrated magazine:

Pumpkin Cheesecake

Ingredients

Crust

5 ounces graham crackers (9 whole crackers), broken into large pieces

3 tablespoons granulated sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

6 tablespoons unsalted butter , melted

Filling

1 1/3 cups granulated sugar (10 1/3 ounces)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/2 teaspoon table salt

1 can (15 ounces) pumpkin

1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes

1 tablespoon vanilla extract

1 tablespoon lemon juice from 1 lemon

5 large eggs , left at room temperature, about 30 minutes

1 cup heavy cream

Instructions

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin: Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Interesting.

I may just haveta give this a try. Of course the post came about 3 weeks AFTER I spent a fortune on maple syrup...

Thanks for posting this Arby. I'm printing it out!!

COOL!

Brief safe?? did I miss that somehow??

Now THAT is a scary thought...

(With threats like that cirulating, it ain't no wonder Darlene is fighting with the server people about us being problem chil'uns.!!)

Thong??!!! Oh...my!

Aggresion therapy!!

I bake bread (Kneading it= serious frustration relief) or I go to the range. That's if I'm fighting myself...If I'm just confused and flustered, I run to the sewing maching.

Actually, Arby, that pattern is pretty easy to piece. It's sewn together in strips, and then strips are cut, pieced together, so each piont of this star is actually only 3 pieces!!

If this link works, you might be able to get an idea of how it's done.

http://www.hgtv.com/hgtv/pac_ctnt_988/text...00.html?c=11224

And this link shows you how to block them so they fit together just right:

http://qnm.com/articles/feature39/

The only real challenge is to assembling the star. I strongly advise being very careful to start and stop 1/4" from the edge when you put the points together or you'll end up with a hump in the middle that you cannot press out, and the 'Y' seams will be a nightmare to do when you put on the corner pieces.

I promised that I would post a picture of my DD's newest quilt when I got the binding on it... Well, I found this one, taken when it was still just a top, and I thought I would go ahead and post it instead.

DD fell in love with the metalic star print at a quilt show ages ago (3years!!??) and begged me to buy it for her. I had a dreadful time working it into this pattern (it is very directional/stripey) but she's pleased witht he results.

I didn't start on the quilt until last spring, and the top has been lurking in my UFO (Un-finished Objects)pile for more then a year. Now It is finally quilted and I'm more then half done with the binding. It's backed with hot pink flannel, so i know she'll stay toasy warm this winter!

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I'm with Louis. Pink is bad... Pink makes me look ill. Got any black?

I found this one for Cherry-Pineapple dump-cake that is very simular.I would think it would work well in a dutch oven, and since it doesn't need such high heat, it might work better then the choc. version above. (Actually, an internet seach of "dump cake" turned up tons of recipes, including one for a pumpkin version that sounded like a tasty fall treat.)

Ingredients:

1 (20 ounces) can crushed pineapple, undrained

1 (21 ounces) can prepared more fruit cherry pie filling

1 (18.25 ounces) box yellow cake mix

2 sticks of butter or margarine, each cut into 12 slices

1/4 cup chopped nuts (your choice - optional)

Preparation:

Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers.

Cut butter into slices with a butter knife and place slices evenly over cake mix.

Sprinkle nuts on top if you're using them.

Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.

To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

Yield: about 10 to 12 servings

I know one "Boy" who'd love it.

You can keep drains clean and smelling fresh with vinegar to. 1st pour a quart of boiling water down them to soften any gunk. Then put about a 1/2 c baking soda down the drain and top it off with a cup of vinegar. Tighten the stopper(s) and the fizzing will clean them out.

Recipe for a Happy Family:

1 heartful of love

1 portion understanding

2 handfuls of generousity

1 dash faith

1 cup laughter

1 Heaping tablespoon forgiveness

Combine ingredients and stir frequently with tenderness. Sprinkle freely with kindness and serve daily

When I searched I kept finding references to frames made from PVC Pipe, but couldn't find any directions for one. It's an interesting idea....

WoW..Great question! I'll be watching to see if you get any answers cause I'd like to know too!

Doesn't it fizz a bit when you rinse it?

If your having trouble with a quilt, lots of times you can find a sewing/quilt guild in your area. Ask at your local quilt shops,too.The ladies there are usually wealth of info!

Now I gotta pat me on the back..I have a pattern coming out in "quiltmaker" Magazine in a few months. I'm so-o excited!! :rolf:Hhahahahhaahhahah