Pumpkin Cheesecake

October 27, 2013 by

This is fabulous and beautiful with the speckling of spice. It’s also not as overpowering as a standard pumpkin pie may be to some.

Picture at left is pre-baked in a water bath.

Graham Cracker Crust:
1-1/2 cups graham cracker crumbs
5 Tbsp. melted butter
1 Tbsp. white sugar

Cream Cheese Filling:
3 8-oz. pkgs. Philadelphia Cream Cheese (NOT lite, NOT low fat)
1 cup white sugar
1 tsp. pure vanilla extract (not imitation, please)
1 cup canned pumpkin (Libby’s is the best)
3 large eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Preheat your oven to 350 degrees. Place the cream cheese and eggs on your counter for at least 30 minutes while the oven is preheating.

Make the crust by combining all the crust ingredients into a medium bowl and stir well with a fork. Empty this into the springform pan and gently shake and tap the pan on the counter to distribute the crumbs. Gently press the crumbs into the bottom and just a tad up the sides of the pan as you turn the pan. Bake the crust for 5 minutes then set aside to cool. Wrap the springform pan in a double layer of heavy duty aluminum foil – you will be baking the cake in a water bath (no cracks) and this will prevent spillages.  Place the wrapped springform pan inside a large pan with high sides (such as a roasting pan).

Now make the filling – in a large mixing bowl combine the cream cheese, 1 cup sugar and the vanilla. Mix until smooth – about 2 minutes. Add the pumpkin, eggs, and spices and continue to mix for about 1 more minute.

Pour the batter into the pan. Slowly and gently fill the larger pan with hot water (6-8 cups, depending on the size of your large pan) until it comes about halfway up the sides of the spring form pan. Place the whole thing into the oven and bake for 60 minutes. DO NOT OPEN THE OVEN. After 60 minutes, turn off the oven and let the cake sit in the closed oven for 1 hour.

Remove springform pan from larger pan (don’t remove the foil) and place pan on a rack for about 3 hours to cool. Now remove the foil and place cheesecake (springform and all) on a plate, then place another plate on top of the springform pan as a cover and place in the fridge at least overnight so it can set. Remove sides before cutting.

Filed Under: Autumn & Winter, Desserts, Frontpage, Holidays & Special Occasions Tagged With: , ,

The Absolute BEST Pot Roast with Gravy

October 23, 2013 by

This is no exaggeration. Once you try this you’ll be hooked. Make for company or holidays or just a leisurely weekend meal. If you’re lucky you may even have leftovers.

5 lb. beef bottom round roast
4 Tbsp. balsamic vinegar
1 tsp. kosher salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
2 Tbsp. olive oil
4 minced garlic cloves
4 bay leaves
1 large onion peeled & sliced thinly
1 packet or 1 cube beef bouillon
1/2 cup boiling water
1 can cream of mushroom soup
4 Tbsp. cornstarch
1/4 cup cold water
1 can (14 oz.) chicken or beef stock

Preheat your oven to 300 degrees. Take out a pan large enough to hold roast (or slice it in 2 halves) that is also oven proof. Place the oil in the pan, heat up and while it is heating rub 2 Tbps. vinegar, salt, garlic powder, and pepper all over the roast. Place in the pan, brown on medium high heat for 4 minutes on each side.

In a medium bowl, dissolve the bouillon in the hot water, add the cream of mushroom soup, the other 2 Tbsp. vinegar and combine well. When beef has browned, turn fat side up and place the onions, bay leaves and minced garlic on and around roast. Slowly pour the soup mixture over and around roast then place in the oven, covered, for about 5-6 hours.

Once done, remove from pan and set aside, place pot on stove top and turn heat to medium-low. Whisk the cornstarch and cold water together and stirring, blend into the gravy, keep stirring while you add the can of stock and keep stirring until blended well. Cover and simmer this gravy for 20-30 minutes.

Filed Under: Beef, Frontpage, Holidays & Special Occasions Tagged With: , , ,

Chili

October 19, 2013 by

Perfection.

2 lbs. ground beef
1 29 oz. can tomato sauce
1 29 oz. can pinto beans
1 29 oz. can kidney beans
1 large onion diced
2 large tomatoes – seeded & chopped
2 tsp. powdered cumin
3 Tbsp. chili powder
1-1/2 tsp. black pepper
2 tsp. kosher salt
1-2 cups water

Brown the ground beef in a large pot or dutch oven – the one you’ll make the chili in – over medium heat; drain the fat and put back into pot.

Place everything else into the pot and bring to a boil. Immediately turn the heat to simmer and let simmer for 3 hours. Do not cover. You will need to stir it about every 20 minutes or so.

Filed Under: Beef, Frontpage, Soups & Stews Tagged With: , ,

Temporary Hiatus…

October 1, 2013 by

Hello and thank you for clicking on my site.

Bestkeptrecipes.net will be on a hiatus as I re-group, test new recipes for postings, and take pictures.

Please feel free to browse. I will be checking emails for any questions.

I should be back up just in time for the holiday season this year!

—Linda

Filed Under: Frontpage

Baked Ham

September 25, 2013 by

I just love baking a ham. The house gets that homey, everything is good kind-of smell. This dish is true simplicity and an absolute crowd pleaser.

8-10 pound uncooked ham
3-4 cups apple juice
3 tsp. kosher salt

Preheat your oven to 325 degrees. Take the ham out of the fridge and place skin side-up on a rack in a large roasting pan. Let it sit out on the counter like that for 30 minutes while the oven preheats.

Make slits all over the ham. Slowly and evenly pour 1 cup of the juice over the ham. As evenly as you can, sprinkle on the salt, then place in the preheated oven for 1 hour. Pour another cup of juice over the ham and keep cooking until the skin is fully crisp – about 3 more hours, or until done, basting it with more apple juice or water every 30 minutes.

Remove from oven and let sit about 10 minutes before cutting.

Filed Under: Autumn & Winter, Frontpage, Pork

Chocolate Chunk Peanut Butter Blondies (with Icing!)

September 22, 2013 by

img_0020.jpgPeanut butter lovers will adore these. I made them for a party my daughter hosted and they disappeared in a snap!

Bars:
6 oz. bag of semi-sweet chocolate chips
2/3 cup butter – room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1-1/2 cups firmly packed brown sugar
1 tsp. pure vanilla extract
3 large eggs – room temperature
2-1/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. kosher salt

Preheat your oven to 350 degree; Lightly grease the bottom only of a 9 x 13 baking pan, or line it with parchment paper. While oven is preheating, set the butter & eggs on the counter for at least 30 minutes.

In a large bowl, combine butter & peanut butter; add both sugars and vanilla – cream this until light and fluffy -about 2-3 minutes. Beat in the eggs, one at a time, scraping down bowl after each egg.

In separate bowl, whisk/sift together the flour, baking powder and salt. Blend this into the peanut butter mixture. Stir in the chips. Spread batter into pan. Meanwhile, make the glaze.

Bake for about 35-45 minutes and set on cooling rack. Spread with the warm glaze. Cool completely before cutting. They’re worth the wait.

Glaze:
6 oz. semi-sweet chocolate
1/3 cup creamy peanut butter

Combine ingredients in a small saucepan; cook over very low heat stirring constantly until the chocolate is melted and its smooth and creamy. Immediately spread it onto the baked bars.

Filed Under: Cookies & Bars, Frontpage Tagged With: , , , , ,

Super Burgers

September 18, 2013 by

Talk about moist! Even if you don’t like mushrooms don’t be concerned, they “disappear” into the burger but add such flavoring, you won’t believe you’re eating mushrooms.

2 lbs. ground chuck
1 cup flavored breadcrumbs
3/4 cup beef broth
1 small (4oz) can mushrooms, drained & diced small
2 tsp. onion salt
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
8 hamburger buns

Mix together everything up to the buns – mix thoroughly but gently. Shape into eight patties and grill, BBQ or broil to desired doneness.

Filed Under: Beef, Frontpage

Homemade Doughnuts

September 14, 2013 by

What a gem these are. Either recipe you use – apple cider or buttermilk – will be great. You don’t even need a cookie or doughnut cutter! Surprise you family, friends, weekend guests, they will be appreciated. Enjoy!

8-9 cups flour
2 cups sugar
2 cups apple cider OR buttermilk
6 Tbsp. unsalted butter, room temp
4 large eggs
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla

About 4 cups (at least 3+ inches) vegetable oil

In a large bowl, mix 5 cups of the flour with everything up to the oil. Stir in as much flour as needed to make an easy to handle dough. Flour your counter top well, then dump the ingredients  onto this and knead until smooth – this will only take about 2 minutes – do not over knead. Divide dough in half, cover one half with plastic or in a zip-lock type bag and place in the fridge while you work with the other half.

Place oil in a large pan, fryer or Dutch oven and heat oil to 375 degrees; keep an eye on this temperature because I let mine get too high and had 4 black hockey puck doughnuts! Anyways, while the oil is getting hot, get out a large baking sheet and place paper towels on it for the cooked doughnuts, but also place a large plate or another pan next to your work area to make the doughnuts. Here’s how you do it:

Pinch off pieces of dough about the size of golf balls, then roll them out with your two hands into ropes about 6 inches long – kids love to do this – and make into a doughnut round. Place on the counter and flatten out a bit with your hands. If you don’t flatten them, the outsides will cook but the inside will be raw.  You’ll get about 2+ dozen from just the half dough your working with. I get so many that I freeze the other half of the dough.

Anyways, when the oil is ready, place 3-4 dough rounds into the oil and fry for about 1 minute on each side, then drain on paper towels. As soon as their cool enough – which does not take long – roll them in a sugar and cinnamon mixture (2 cups sugar, 1/2 cup cinnamon) then enjoy.

Filed Under: Breads - Yeasted, Breakfast / Brunch, Desserts, Frontpage Tagged With: , ,

Carmelized Onion & Garlic Focaccia

September 10, 2013 by

This makes one tasty large pan of focaccia.

1/4 cup butter, melted
3 large onions peeled & sliced into rings
1 Tbsp. balsamic vinegar
1 pkg. (about 16 oz.) hot roll mix
1 cup warm water
2 Tbsp. softened butter
1 large egg

In a large skillet, melt the butter and add onions, cooking uncovered on med-low heat for 30 minutes while you occasionally stir. Add the vinegar and cook for 10 minutes more. Remove from heat and set aside.

Into a large bowl combine the hot roll flour mixture and yeast from the roll mix, stir in the warm water and 2 Tbsp. butter, add egg and  stir until dough pulls away from side of bowl. Turn out onto a floured surface and shape into a ball, knead about 5 minutes, cover, let rest for 5 minutes.

Grease a 12-inch. cookie sheet/pizza pan, place dough on and press into pan – do the best you can and take your time. Cover loosely and let rise for 30 minutes. Preheat oven to 400 degrees, uncover dough and with a wooden spoon handle make deep indents into dough about an inch apart. Spoon the onion mixture all over and gently spread.

Bake for about 25 minutes or until golden brown. Serve warm or reheat.

Filed Under: Breads - Yeasted, Frontpage

Microwave Made Chocolate Pudding

September 6, 2013 by

Simple, fast and really, really good. Surprise yourself with this new way of making pudding.

1/3 cup white sugar
1/4 cup baking cocoa (I use Hershey’s)
3 Tbsp. cornstarch
1/8 teaspoon kosher salt
2 cups whole milk
1 tsp. pure vanilla extract
Redi-Whip – (optional, but why not?)

Using a 1-quart microwaveable bowl, mix the sugar, cocoa, cornstarch & salt together. Stir/whisk in the milk and vanilla until smooth. Microwave this, uncovered, on high power for 3 full minutes. Stir, then microwave again for 5 minutes longer, or until thickened. It may take an additional 1 – 2 minutes more. Stir. BE CAREFUL, THE BOWL GETS HOT!

Spoon into the individual dishes and place in the fridge – they’ll be ready in about an hour or less. (Note, placing plastic wrap directly onto the pudding while it is cooling will prevent the “skin” from forming if you don’t like pudding skin). Pipe the whipped topping on if using. Enjoy!

Filed Under: Desserts, Frontpage Tagged With: ,
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