♥ Happy Valentines Day! ♥ My lovely friends, fans, and followers! I have planned some fun for us all, and yes, YOU sitting there reading this now. Everyone! Please give me one of your own recipes (photo optional) and I’ll post it on my site! With YOUR name in the credits! My Darling’s, here’s your 15 minutes of fame!
Spring break starts next week, (yes, I’m back in school again) and I’m planning to cook-up a storm. So, what dee-lish dish shall I write about on www.bakedinmaine.com and “share” with my friends, family, and follower’s on www.facebook.com/bakedinmaine ? My brain is fried so I need ideas, post em’ in the comments (down below.)
Please email me one of your own favorite recipes (photo optional) and I’ll post it on my site with YOUR name in the credits! My Darling’s, here’s your 15 minutes of fame!
Just do it! Be creative, and please let me know if you have any questions:
PS. I’m excited to see what you have to share with everyone and don’t forget to forward and share your recipes after I post it here www.bakedinmaine.com Your friends & family will be sooo impressed with YOU and your “hard” work, lol!
Once a year, a special day for all of the Mother’s out there. We get lovely cards and flowers, maybe some chocolates, or a nice dinner. A few of the lucky one’s even get breakfast in bed.
Mom’s everywhere need more holidays like this, I’m thinking every Sunday. So, I’ve selected a few of my favorite festive recipes to share with you and your Mom. Let us know some of your own family favorite in the comments section below.
Have a Happy Mother’s Day & Enjoy!
Breakfast anyone? If you love French Toast like I LOVE French Toast, then you’ll love this Maine style recipe a lot. Absolutely delicious served with warm blueberry maple syrup. You may use whole-wheat or oatmeal bread (to ease your conscience), and do add some fruit to satisfy and to make your healthy breakfast complete!
Bon Appétit!
Ingredients:
1 cup half-and-half or milk
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
a pinch of nutmeg
a pinch of salt
6-8 slices of any bread, or crusty French sour-dough bread
4 tablespoons butter or sub. Smart Balance
Blueberries or bananas
Confectioners sugar or brown sugar (for topping, optional)
Blueberry Maple syrup:
1/2 cup fresh or frozen blueberries
1/2 cup maple syrup
Directions:
* Notes: You can make this (easy!) recipe using crusty french bread cut into eighths, soaked in the egg mixture, and placed in a greased baking pan. Bake at 350 degrees for about 20 minutes.
** A casserole version: Cut the bread in cubes, place in greased casserole dish, pour on the egg mixture, and sprinkle with blueberries and brown sugar. Best prepared the night before and baked the following morning at 350 degrees for 45 minutes or so.
In medium size shallow mixing bowl, whisk together the half-and-half, eggs, honey, vanilla, cinnamon and salt. Heat blueberries and syrup in the microwave.
Preheat oven to 200 degrees F. (to keep your French toast warm after cooking) Dip bread into mixture, allow to soak for 30 seconds on each side, Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 5 minutes per side. Remove from pan and place on a plate in the oven until ready to use for 5 minutes. Repeat with all 8 slices. Sprinkle with confectioners’ sugar before serving if you’re feeling fancy.
Serve with warm blueberry maple syrup, whipped cream or fruit. I like to add sliced bananas.
Eggs Benedict with Sautéed Spinach & Mushrooms, and side of home fries.
One of my favorite breakfasts. Just substitute lobster for meat. Heavenly.
* I read somewhere that when Martha Stewart was in Jail she was asked the question: “What did you miss the most in jail?” She didn’t mention her daughter Alexa, her beloved dogs, or even one of her gorgeous estates.
She said “lemons.” She missed the flavor of lemon most of all. I love you Martha.
Classic French Hollandaise Sauce
(Recipe adapted from Alton Brown)
Ingredients:
3 egg yolks
1 teaspoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Directions:
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until you pull your whisk through, the mixture coats the whisk (like in the photo above).
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. *You may cheat and slowly add melted butter instead of the chilled pieces. But remember, “you just can’t leave the stove!”
Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. If the sauce starts to break, whisk in some warm water.
To make Sauce Béarnaise I add some finely chopped tarragon and fresh black pepper. Yum.
Enjoy!
One of my favorite foods has to be salmon. I love, love, love salmon. Is it the gorgeous color? That fabulous favor? Or all of those wonderful health benefits. Loaded with omega 3′s and vitamin D. Doctors say to eat salmon at least twice a week and I say no problem.
Here’s a 30 minute meal for you with 3 simple ways to prepare salmon: Baked, broiled or grilled. And a “how-to” on roasting asparagus. You’re going to LOVE these easy recipes as much as I do…
Oh, do you have a salmon hater in your midst? My advice is to drown the salmon in luscious Hollandaise. Because everything tastes better with Hollandaise sauce.
Bon Appétit!
Do you have a favorite way to cook fish? Please share it with all of us in the comments section below. Any other cooking questions? Ask away, I’m here to help…
Because I get asked this question a lot, there are several different types of salmon including:
Coho: Wild caught Alaskan salmon from the Pacific Northwest is increasing in popularity. Nice dark coral color, cooks up healthy and delicious.
Sockeye: North Pacific Sockeye fetches a higher price than other salmon, as they are considered the most flavorful. Sockeye has a stronger flavor and even deeper color than the Coho. *Very low concentration of methylmercury.
Atlantic Salmon: The very popular Atlantic salmon is struggling with habitat loss, over-fishing and other problems. In the United States, wild Atlantic salmon are on the Endangered Species List.
Farm raised: Atlantic salmon Farm Raised are usually farmed in large-scale, densely stocked netpens that pollute surrounding waters with waste and chemicals. Avoid or eat infrequently until improvements are made.
Ingredients:
1 whole side salmon (2 1/2 To 3 lbs.)
5-6 tablespoons olive oil, divided
Salt & Pepper
2 pounds Asparagus, tough ends snapped off
2 pounds red potatoes, cut in quarters (optional)
1/4 cup Dill, chopped, parsley sprigs for garnish (optional)
1 lemon cut into wedges for serving.
Serving suggestions:
*If you want to serve salmon with potatoes, start cooking the quartered potatoes at least 10-15 minutes BEFORE the salmon. The same goes with your favorite rice, grilled vegetables or Hollandaise sauce.
You know, there’s nothing in this world that tastes as wonderful as Lobster Mac & Cheese. A plate of gourmet homemade creamy cheesy pasta tossed with Maine lobster. Heavenly. Exquisite flavor. Pure awesomeness. The ultimate comfort food. That’s it!
Several high-end restaurants in the U.S. offer this divine dish on the menu. The first time that I was served Lobster Mac & Cheese, I said “WOW, two of my favorite foods in one plate how freakin’ amazing is this!!!
Do yourself a favor and make this delish dish of lobster lusciousness very soon…
Bon Appétit!
*Now, please don’t forget to show “Baked in Maine” some LOVE by subscribing to e-mails to receive my new posts. Oh, and I’m going to do another GIVE-AWAY next week!!! So, lovely fans, please tell me in the comments section below what YOU want… Do you prefer a best-seller famous chef Amazon cookbook, a Maine cookbook (Maine author!), a Baked in Maine t-shirt or Baked in Maine apron? FREE stuff!
Lobster Mac & Cheese
Ingredients:
Sea salt and pepper
1 pound elbow, shell or farfalle pasta
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup flour
8 ounces Gruyere, Fontina or Jack cheese, grated
12 ounces extra-sharp cheddar cheese, grated
1/2 cup of Parmesan cheese, grated
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg or a pinch of cayenne
1 1/2 pounds cooked maine lobster meat, (reserve any juices)
1 cup of Panko bread crumbs or crushed Ritz crackers.
1 Tablespoon fresh parsley, chopped
Directions:
Preheat the oven to 375 degrees F. Grease a large casserole dish.
A great way to use left-over lobster (if that’s even possible) or how-to steam lobster’s click here… Lobster!
In a large pot, boil some water. Add the pasta and salt. Cook al-dente, according to package directions, about 6 to 8 minutes, drain well.
Meanwhile, in another large pot, (make your roux) melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk. Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, a little more salt & pepper, and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and brown. Top with fresh parsley. That’s it, simple!
Apple Crisp for Dessert…
I love, love LOVE, apple crisp, it has to be one of my all-time favorite desserts. Ahhh, the childhood memories, you’ll soon be reminded of Grandma’s house, as the scent of cinnamon fills the air. Up here in Maine, we like to use MacIntosh apples, tart, crisp and awesome, but Granny Smith apples will work nicely too. Here’s a healthier version of Grandma’s apple crisp, with more of the delicious flavors and less of the undesirable calories! Topped with crunchy oats, heart-healthy walnuts, a little brown sugar, maybe some ice cream, and that’s what I’m talkin’ about!
Absolutely perfect by itself or served with light ice cream, frozen yogurt, or whipped cream….
As always, let me know what you’re thinkin’
Lisa xo
* If you want to receive more of my healthy recipes click on Subscribe and Share bakedinmaine on Facebook with your friends!
50% less fat • 40% more fiber • 30% fewer calories than Grandma’s “old school” recipe. By using whole-wheat flour and oats, and flax we were able to add more fiber. Don’t forget to hit the health-food store for the flax and whole-wheat flour!
Healthy Apple Crisp Recipe:
6 apples sliced and unpeeled
1/2 teaspoon cinnamon
pinch of nutmeg
Topping
3/4 cup old-fashioned or quick cooking oats
1/4 cup whole wheat flour
1/3 cup brown sugar
1/4 cup butter or Smart Balance
2 tablespoons of flax seeds (optional)
2 Tablespoons of honey
1/4 cup chopped walnuts (optional)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
lemon zest or a just squeeze (optional)
Pinch of sea salt
Directions:
1. Heat oven to 375°F. Spray an 8″ square (2 quart) baking dish with cooking spray.
2. In a medium bowl mix apples and cinnamon. Spread in the baking dish.
3. In the same bowl, mix up the remaining ingredients until crumbly. Sprinkle over the apples.
4. Bake uncovered 25-35 minutes or until apples are tender and the topping is crisp and golden brown!
Let’s start with dessert first. A luscious Sweet Raspberry Teacake. Then a few of your favorite appetizers, ( including world-famous Popovers) followed by the Maine course. Then, let’s get into the delicious details of this generous giveaway sponsored by Hood Dairy. *Featuring a famous-maker, high-end, stand mixer (yes, it’s what you’re thinking!) A $100.00 gift card, and printable coupons. *Just scroll down to get more info about the giveaways..
Bake the lovely Sweet Raspberry Teacake and as always, let us know how much you love the cake in the comments section at the end of this post or visit us on Facebook.
So, who’s the lucky winner going to be for that must-have, fancy stand mixer, or the $100.00 gift card? Just go “like” the Hood fan-page on Facebook to enter the contest and WIN !
Have a very Happy Easter, and let’s get started!
Lisa xo
Now that everyone has their Easter eggs colored it’s time to concern ourselves with the more important things. Some of us hide candy filled eggs around the yard. Others go to church, or bake a ham. Me? I don’t like green eggs and ham. But as you know, I’m always thinking about food. Are you having ham, lamb or spam?
Recipe: Sweet Raspberry Tea Cake
Makes 1 cake
CAKE
1 cup Hood® Sour Cream
1 cup Hood® Half & Half
2 sticks unsalted butter, plus 2 Tbsp to coat the pan
2 cups granulated sugar
2 eggs
1 cup seedless raspberry jam
2 tsp vanilla extract
3½ cups all purpose flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
ICING
2 cups confectioners sugar, sifted
½ tsp vanilla extract
2 Tbsp Hood® Half & Half
½ pint fresh raspberries
Cake:
Before starting, make sure all ingredients are at room temperature. Generously coat a large 6 cup bundt pan with 2 tbsp of unsalted butter and set aside. Preheat oven to 325°.
In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside.
Thin out the raspberry jam with the vanilla extract in a small bowl and set aside.
In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy. Beat the eggs in one at time, scraping down the bowl after each addition. Mix in the sour cream.
Add the dry ingredients in thirds, alternating with the Half & Half, being careful to not over mix. Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely.
Pour half of the batter into the prepared bundt pan. Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges. Pour the remaining cake batter into the pan. Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.
Icing: Combine the Half & Half, vanilla, and confectioners sugar in a small bowl and stir until smooth. Pour the mixture over the top, allowing the icing to fall down the sides of the cake. Garnish the top with fresh raspberries and serve.
Everyone needs a simple recipe for deviled eggs to call their own. I have some delicious tips and options, so you can make your own signature batch of deviled eggs. Yes, I know, there are so many variations of this classic party dish. I’ve included several excellent choices below, from classic to spicy. Finally, a healthy, low-carb, and amazing appetizer that everyone will love. A guaranteed crowd-pleaser at your next gathering.
~ You and your Devilish eggs are about to get really popular.
Ingredients:
The classic recipe:
12 eggs
1/2 cup mayonnaise
1 tablespoon mustard, yellow, brown or Dijon
2 teaspoons lemon juice (or vinegar)
1/2-1 teaspoon sea salt
1/4 teaspoon white or black pepper
dash of cayenne or Tabasco sauce (that’s what makes it deviled!)
2 tablespoons minced scallions, chives, or parsley (garnishes)
1 teaspoon paprika
* Optional Variations:
1 tablespoon sweet relish (for all the southerners)
1/2 teaspoon Coleman’s dry mustard (hot as Hell!)
1 tablespoon minced shallot or onion.
1 tablespoon horseradish
2 tablespoons pickle juice (from the jar)
2 tablespoons olive juice (dirty!)
1 teaspoon Worcestershire sauce
1 teaspoon tarragon
1 teaspoon Old Bay
1 teaspoon wasabi
1 teaspoon curry
1 teaspoon cumin
bacon
caviar
* Notes: Fresh eggs are more difficult to peel. You can use week old eggs to make it easier. Go for it! Just be sure to use only one or two of your favorite spicy seasonings.
Directions:
1. Place the eggs in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Cook gently, and as the water begins to boil, cover and remove from heat. Let stand 10 minutes. Transfer eggs to ice-water bath to cool. Follow this method and your eggs won’t turn green.
2. Peel the eggs under running water (it helps somehow). With a sharp knife, halve the eggs lengthwise and/or crosswise. Remove the yolks (with a fork and transfer to a bowl or a food processor along with mayonnaise, lemon juice, mustard, and your choice of the seasonings. Using a fork, whisk, mixer or food processor, blend until smooth.
3. Transfer the egg-yolk mixture to a large food storage bag and twist the very tip of one of the corners. Very carefully snip just a little bit off the twisted end (about 1/8″). Or just get all out fancy and use a pastry bag fitted with a star tip. Pipe the mixture (or squeeze the bag) into the centers of the egg white halves, with a twisting motion. Eggs can be refrigerated in an airtight container overnight, garnish at the last minute. Have fun with this one!
Enjoy!
Easy Spinach and Artichoke Dip (lite & healthy)
Be the hit of the party with this tasty, hot spinach artichoke appetizer. Everyone really love, love, LOVES this dish! Serve with tortilla chips, crusty French bread or go low-carb with celery sticks. I jazzed this delicious dip up a bit and added some red bell pepper, pepper jack cheese and little lemon/lime zest. I removed some calories by using lower fat ingredients and added a few more vegetables. If you like it hot and spicy (I sure do!) just add some cayenne, red chilis, red pepper flakes or even a jalapeno.
Ingredients
1 (10-ounce) package frozen chopped spinach
2 small jars of marinated artichoke hearts
1/2 cup red bell pepper, diced small
1 small can of water chestnuts (optional)
1/2 cup lite sour cream or Greek yogurt
1/2 cup lite mayonnaise
1 cup freshly grated Parmesan
zest of one lemon or lime (optional)
1 cup grated pepper jack cheese (topping)
pinch of cayenne, red chilis, red pepper flakes, or jalapeno (optional)
Directions:
Pre-heat the oven to 350 degrees F. Spray a small casserole dish with non-stick spray.
Heat/defrost the spinach in a microwave oven on high for 5 minutes, strain, then squeeze dry. Drain the artichoke hearts and coarsely chop.
Combine all the ingredients except the jack cheese in a large bowl. Stir carefully with a rubber spatula and spread into the casserole dish. Sprinkle the shredded jack cheese on top. Bake for 25-30 minutes. Serve with tortilla chips, crusty French bread or go low-carb with veggies and such, I like celery sticks.
Enjoy how easy this dip was to make…
Bon Appétit!
Perfect Popovers
Do you every have a craving for popovers? Well, I do. In fact, just the other day I was dreaming about the popovers from Jordan Pond House in Acadia National Park near Bar Harbor. Or even the huge delicious popovers that Mom used to make. I really do love everything about popovers, from the crunchy outside to the chewy middle. For those of you new to this old classic. A popover is a hollow roll best served warm, slathered with butter and jam served hot from the oven…. ahh yes, the perfect popover!
*Another variation of the popover is called Yorkshire pudding… In American Food(1974), author Evan Jones writes: “Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry.”
Make your own Perfect Popovers….
Ingredients:
1 tablespoon butter, melted, plus more for greasing the pan
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk
Directions:
Pre-heat oven to 450 degrees. Lightly grease a popover (or muffin) tin. Place oven rack in the lower third of the oven.
In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk (or use a mixer) eggs, milk, and 1 tablespoon melted butter. Add to flour mixture, and whisk until combined.
Fill the popover cups two-thirds to three-quarters full.
Bake for 15 minutes. Resist the urge to open the oven. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and puncture the sides to let steam escape so they don’t collapse. Best served warm.
Simple Grilled, Baked or Broiled Salmon with Asparagus
One of my favorite foods has to be salmon. I love, love, love salmon. Is it the gorgeous color? That fabulous favor? Or all of those wonderful health benefits. Loaded with omega 3′s and vitamin D. Doctors say to eat salmon at least twice a week.
Here’s a 30 minute meal for you with 3 simple ways to prepare salmon: Baked, broiled or grilled. And a “how-to” on roasting asparagus. You’re going to LOVE these easy recipes as much as I do…
Do you have a salmon hater in your midst? My advice is to drown it in luscious lemony Hollandaise. Because everything tastes so better with Hollandaise sauce.
Do you have a favorite way to cook fish? Please share it with all of us in the comments section below. Any other cooking questions? Ask away, I’m always here to help…
Baked Wild-Caught Salmon
Instructions:
* Grilled: Light the grill. While the grill is heating, lay the (well oiled) salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Brush or spray the grilling rack with more oil (to keep the salmon from sticking). Place the salmon skin side down on the hot grill; Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn very carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly un-cooked in the center, but don’t worry; it will continue cooking as it sits. Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes or so. Remove the skin before serving
* Baked: Place the salmon on one side of a large baking sheet; cover both sides of the fish with 2-3 tablespoons of olive oil and lots of salt and pepper. Toss asparagus with another 2 tablespoons of olive oil, salt and pepper; and set aside. Place the salmon (skin side down) on the middle rack of your oven and bake for 15 minutes at 400 degrees. Add the asparagus and bake for an additional 15 minutes.
* Broiled: Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack. Place salmon (skin side down) and asparagus on the upper rack, turn on the broiler, leave the oven door ajar and broil until salmon is just opaque and the edges are golden brown, about 15-20 minutes (depending on the thickness of the fish). The potatoes will need about 30 minutes. If you like asparagus less crisp, add it during the last 5-6 minutes.
Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve…. Garnish with parsley, dill, and lemon wedges. Arrange potatoes, asparagus and vegetables on the platter with salmon. Serve immediately.
*Print the coupons, get shopping, and be sure to visit us on Facebook, and please leave us your comments below, and on Facebook for chances to win! The lucky winner will be announced on or around May 7, 2012. (my birthday!)
Oh yes, it’s time for a give-away… You all know how much I love makin’ whoopies, and I know how much you love eating whoopies! So, I’m giving you a chance to win 6 dark chocolate Baked in Maine whoopie pies filled with luscious peanut butter cream cheese.
To win this decadent gourmet treat just click and “share” all of those media buttons at the very bottom of this post to show Baked in Maine some much needed love. That’s it!
Hi friends & fans! I want to say thank you for “sharing” my posts with your friends, ordering treats and all your support and encouragement. I love you guys! ~Lisa ♥
Here it is again, by request, everyone’s favorite dessert… Pumpkin Swirl Cheesecake, and just in time for the holidays. What’s better than pumpkin pie? A fancy, pumpkin marbled cheesecake with a crunchy, ginger-pecan crust, that’s what.
If this photo doesn’t inspire you, then the warm holiday scent of cinnamon certainly will. Oh, and this luscious cheesecake isn’t reserved only for the holidays either. Now, you can indulge in this decadent dessert anytime…
Please comment below if you LOVE pumpkin cheesecake, and don’t forget the contest below..
Bon Appétit!
~Lisa xo
Pumpkin Swirl Cheesecake
Ingredients:
Crust:
1 1/2 cups crushed ginger-snap cookies.
1/2 cup finely chopped pecans.
1/2 teaspoons of cinnamon
1/3 cup butter, or (Smart Balance) melted.
Filling:
2 (8 ounce) packages cream cheese, or low-fat (Neuchâtel) softened.
3/4 cup sugar, divided.
2 teaspoon vanilla extract.
Zest of one lemon (because it tastes good).
3 eggs
1 (15 ounce) can of pumpkin puree (or fresh).
2 teaspoon ground cinnamon.
1 teaspoon ground nutmeg.
1/2 teaspoon allspice (optional).
Whipped cream for topping.
1 festive red cherry (optional).
Directions:
Pre-heat oven to 350 degrees.
In a medium bowl, mix together the crushed ginger snaps, and butter. Press into the bottom, and about 1 inch up the sides of a 9-inch spring-form pan or regular round cake pan. I use the bottom of a measuring cup to press evenly. Bake the crust 10 minutes or so in the preheated oven. Set aside to cool. If you plan to bake the cheese cake in a water bath and use the spring-form pan, don’t forget to wrap the bottom of the pan in foil.
In a mixing bowl, blend together the cream cheese, ½ cup sugar, vanilla and lemon zest until smooth. Mix the eggs in one at a time, blending well after each.
*Set aside 1 cup of the mixture. Then blend ¼ cup of the sugar, pumpkin, cinnamon, nutmeg and allspice into the mixing bowl.
Spread the pumpkin flavored batter onto the crust, and drop the plain batter by spoonfuls onto the top. Use a butter knife to get that cool swirly, marbled effect.
Bake about 1 hour in the oven, or until filling is set. *If it starts to darken on top you can cover loosely with foil. You can run the butter knife around the edge of the cake in the pan. Allow the cake to cool before removing it from the pan. Chill for at least 2-3 hours before serving. This luscious cheese cake will keep 3-4 days in the fridge, it freezes beautifully. ~ Lisa, (lover of cheesecake)
