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How To make Vermont Pumpkin Walnut Cheesecake
1 pk (6 ounces) zwieback
-crackers, crushed (1 1/2 -cups) 1/2 c Granulated sugar
6 tb Butter, melted
3 pk (8 ounces each) cream
-cheese, softened 3/4 c Granulated sugar
3/4 c Firmly packed light brown
-sugar 5 Eggs
1 cn (16 ounces) pumpkin
1 3/4 ts Pumpkin pie spice
1/4 c Heavy cream
Walnut Topping (recipe -follows) 1. Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size
bowl. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. Chill 2. Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs one at a time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan. 3. Bake in a slow oven(325 degrees F.) for 1 hour and 35 minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an additional 10 minutes. Cool cake on wire rack; refrigerate for several hours, or overnight. Garnish with whipped cream and pecans, if you wish. WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly. Blend in 1 cup coarsely chopped walnuts.
Makes 16 servings. Recipe From: Family Circle (date unknown)
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Brown Sugar Maple Pumpkin Pie recipe
Brown Sugar Maple Pumpkin Pie recipe
Sweetened with brown sugar and maple syrup, this is one silky-smooth, perfectly spiced, from scratch pumpkin pie
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Ingredients:
1-1/2 cups Pumpkin Puree (canned or roasted)
3/4 cup packed Dark Brown Sugar
1-1/4 teaspoon ground Cinnamon
3/4 teaspoon ground Ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated Nutmeg
1/8 teaspoon ground Clove
1/8 teaspoon ground Allspice
1 teaspoon cornstarch
1 cup Half & Half or Heavy Cream
2/3 cup Real Maple Syrup
1/2 teaspoon pure Vanilla Extract
3 large Eggs, lightly beaten
1 (9-inch) pie crust (try my traditional crust, chocolate or pecan whole wheat)
filling was adapted from AllRecipes.com
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl combine pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, clove, allspice and cornstarch.
Pour in half & half, syrup, vanilla and the beaten eggs. Whisk to combine and pour into prepared pie shell.
Bake in the lower third of your oven for 1 hour or until the center of the pie is set. Cool completely before slicing and serving.
I like this pie with a dollop of homemade whipped cream and sprinkled with chopped pecans, alongside a cup of coffee.
Adapted from:
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Caramel Pecan Pie
This fall classic gets a slight twist with the addition of a brown sugar and crème fraiche caramel-like sauce.
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It's finally Fall and that means Trader Joe's stores are filling up with all their seasonal harvest foods. In this haul I showcase all the brand new dessert and body care items. Please give this video a thumbs up if you love this time of year at TJ's.
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Disclaimer: This video is not sponsored by Trader Joe's and is not conducted on behalf of the company.
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Brown Butter Pasta with Butternut Squash, Walnuts & Sage | Food52 + All-Clad
Food52 resident Melina Hammer stopped by to whip up a Butternut Squash Pasta—complete with brown butter, sage, and walnuts (sounds cozy, doesn’t it?). It all comes together in a large D3 All-Clad Fry Pan—perfect for tossing pasta and soaking up every bit of flavor. This video is made in partnership with All-Clad Cookware. GET THE RECIPE ►►
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 4
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound butternut squash (½ a small squash, sliced in half vertically), peeled and sliced into ¼-inch-thick half moons
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoons cayenne, depending on your penchant for spice
Kosher salt, to taste
Freshly ground black pepper, to taste
12 ounces linguine pasta
8 tablespoons (1 stick) salted butter
1 cup walnuts, toasted until golden and coarsely chopped
16 to 20 stems fresh sage, leaves plucked from stems
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