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Country Cooking

October 23, 2013

by Dorothy Bloemendaal
Pecan-Topped Cornbread with Honey Butter

l cup cornmeal

l cup all-purpose flour

1/3 cup sugar

1/4 cup butter or margarine, melted

2 teaspoons baking powder

1/4 teaspoon salt

3 eggs

l can cream-style corn

1/4 cup chopped pecans

Honey Butter:

1/2 cup butter softened (do not use margarine)

1/4 cup honey and a dash of salt

Heat oven to 375. Grease a 9 or 8 inch round cake pan. Stir together all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

Beat together honey and butter until smooth. Serve warm cornbread with honey butter.

Pumpkin Bread

l package vanilla flavor instant pudding

l tablespoon baking powder

2 teaspoons pumpkin pie spice

l teaspoon baking soda

1/2 cup butter, melted

l cup sugar

l can (15 oz.) pumpkin (not pie mix)

2 eggs

1/3 cup chopped walnuts

Heat oven to 350. Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside. Whisk butter, sugar, and pumpkin in large bowl. Blend in eggs. Add flour mixture, stir just until dry ingredients are moistened. Pour into 8 x 4 inch loaf pan sprayed with cooking spray; top with nuts.

Bake l hour to l hour 5 minutes or until tooth pick inserted in center comes out clean, covering loosely with foil for the last 20 minutes. Cool bread in pan 10 minutes. Remove from pan to wire rack; cool completely.

Pumpkin-Caramel Cheesecake

1 1/2 cups finely crushed gingersnap cookies

1/4 cup butter or margarine, melted

3 packages (8 ounces each) cream cheese, softened

1/2 cup butter, softened (do not use margarine)

l cup granulated sugar

l can canned pumpkin (NOT pumpkin pie mix)

1/2 cup caramel topping

3 tablespoons all-purpose flour

3 eggs

Garnish: 1/2 cup sliced almonds, 1/3 cup granulated sugar

Topping: l cup whipping cream, 2 tablespoons brown sugar, and

l teaspoon vanilla

Heat oven to 350. Prepare springform pan, wrap foil around outside of bottom and side to catch drips. Grease bottom of pan with cooking spray. Stir crust ingredients together until well mixed. Press mixture in bottom of pan. Bake 10-12 minutes or until set.

In large bowl, beat cream cheese until smooth and creamy. Beat in 1/2 cup butter. Do not overbeat. Gradually beat in l cup granulated sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, one at a time, just until blended.

Reduce oven temperature to 325. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake l hour 15 minutes to l hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool completely in pan on cooling rack, about l hour Refrigerate at least 8 hours before serving.

Toast almonds. Sprinkle with 1/3 granulated sugar. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on foil to cool. Break apart. Serve slices of cheesecake topped with whipped cream and almonds.

Happy Cooking!!!

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