Monday, October 19, 2009

Recipe Time...YUM, Let's Eat!!!

OK...since I have been on a cooking kick lately...thought I would share a couple of my fav recipes for the season....
The Rum Raisin Cream Cheese pie Recipe and Pumpkin Spice Cookies...YUM!!!

4 3/4 Cups all-purpose flour

2 Teaspoons baking soda

3/4 Teaspoon salt

1/2 Teaspoon baking powder

2 Teaspoons ground cinnamon

1 1/2 Teaspoons ground ginger

3/4 pound (3 sticks) unsalted butter, room temperature

1 3/4 Cups sugar

2 Large eggs

1 Teaspoon pure vanilla extract

1/2 Cup molasses

1. Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift, and set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes; scrape the sides of the bowl down once with a rubber spatula. Add eggs, one at a time, and vanilla; beat on medium speed until just combined, scraping down the sides of the bowl after each addition.

3. Turn off mixer. Add molasses, and mix on medium speed until just combined. Scrape sides of the bowl, and add dry ingredients. Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds.

4. Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours.

5. Heat oven to 350°. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.

6. Now eat and enjoy…specially with a nice cup of hot cider.
Rum Raisin Cream Cheese Pie
2 cups graham crackers
¼ cup butter
2 Tablespoons sugar
1/3 Cup Rum
1 Cup raisins
12 oz cream cheese
2/3 Cup sugar
¼ teaspoon. salt
2 eggs
2/3 Cup heavy whipping cream
1 teaspoon vanilla
Sour cream topping:
1 C sour cream
3 T sugar
1 teaspoon vanilla
The day before, heat the rum in a small saucepan over low heat just until it comes to a simmer. Add raisins, cover and set aside over night until plump .
Crush the Graham crackers to a fine consistency (I do this with a rolling pin and the G.C. in a zip lock bag)…take 2 cups of the Graham Crackers put in bowl pour in the melted butter and sugar, mix well. Press and pack firmly into the bottom of a deep pie plate or I use a spring form pan lined on bottom with parchment paper and then press the Graham Cracker crust mix over that….set aside.
In a large mixing bowl, beat the room temp. cream cheese until soft and smooth. Add sugar and salt and continue beating until well blended. Beat in eggs until smooth. Stir in cream and vanilla. Stir in raisins and any remaining liquid.
Pour filling into G.C. crust. Bake for 10 minutes at 400. Reduce heat to 350 and bake 20 to 25 minutes longer, until filling has set around the edges. The center should remain slightly soft; it will become firm as it cools. Cool for at least 1 hour. For topping … Stir together sour cream, sugar and vanilla until sugar dissolved. Spread over baked pie, concealing any surface cracks. Chill for 1 hour before serving.


Marie S said...

OMG!!! These sound so good and I am hungry right now!!
Thanks for the recipes.
Have a great week.

~JL said...

Ditto on those thoughts...

I tried that chocolate coffee mug cake and surprised my husband, when he asked after a great meal of fresh scallops, "What's for dessert?"

Normally we do not have dessert at home unless it is a special day or a holiday, or when we go out for dinner. I remembered the recipe that you posted and added some chopped up Dark Dove chocolate and boy, was he surprised! LOL! i love that recipe, can not wait to try these.

I read an article that you can cut cheese cake and sponge cake with fine thread or unflavored dental floss and it will not tear up either like a knife does.

Thank you so much for sharing...


~JL said...


i must have cheese cake on the brain... forget my hints, i mentally read Rum Raisin cheese cake, still sounds outrageous.

rudoo said...

Yum! I guess since the Pumkin cookies are rolled out you can use cookie cuuters? Do you think they could be frosted too?

Creager Studios said...

Hi Marie..

OooOo the cookies are VERY addicting...warm, right out of the oven...
Hugs to You too my Friend for the best week yet

Creager Studios said...

Hi Joanna...

So happy your hubby liked the Chocolate Mug those scallops sounded pretty good to me... Love the dental floss hint. I call this a cream cheese pie instead of cheesecake as this only has 2 eggs and normally cheesecake has many more...but they are SOOOO alike ya can't tel the difference and Yes, the floss would work for this Pie...


Creager Studios said...

Hi Rudoo...

They are rolled into logs and then cut into small circles,and baked...if you roll out and cut with cutters you might have to adjust the baking time a bit. Yes indeedy, they could be frosted my book...ANYTHING can be!
They are Yummy Good...


Unknown said...

Hooray! I thought about asking for your Rum Raisin recipe when you talked about it the other day and what do you know.... Here it is today! :-)
They sound just delicious and I can't wait to fire up the oven and give them a try. Thank you for sharing!

Kitty Forseth said...

Hi Jodi!

It's been forever, how are you? Love that recipe, yummmmmmmm, have to try it! Hope your are doing well, miss our old EHAG days :~).

xo Kitty

Creager Studios said...

Hi Deborah...

You will love this recipe...VERY yummy...can also be made without the rum raisins too...

Enjoy and let me know what you think.


Creager Studios said...

WOW Kitty...

SooOoo great to see you has been forever since those Early beginnings of the EHAG Days...
We are fine here...hoping you too are terrific. Will have to pop over and see your Blog...
Big Hugs

rosanna said...

Love both the recipes. I shall have to translate quantities, I'm on the metrical side.Since Matteo cannot stand even the smell of alcohol I'll use tea instead of rhum for the raisins but my heart bleeds. Have a nice day Rosanna

Creager Studios said...

Hi Rosanna...

You will love these recipes...sorry, I can't help with the metrics...did very poorly in Math!!!