Posts tagged ‘thanksgiving dessert’

Pumpkin Cheesecake

Ohmigosh, I feel so accomplished, or something, after successfully cooking a whole Thanksgiving dinner for 6 adults and 2 kids yesterday.  I made a turkey (of course, and it was my first ever,) stuffing, mashed potatoes, gravy, green bean casserole, and cranberry glop for dinner, and for dessert I served an apple pie and pumpkin cheesecake (recipe below.)  I got this recipe from a woman I worked with a few years ago, swapping my families mondel brodt recipe for it, and I’ve been making it since (though with a couple changes worked in over time.)

Pumpkin Cheesecake

Ingredients (crust):

  • 4.5 dl/ 2.25 cups Nilla Wafer or Graham Cracker crumbs
  • 1 dl /0.5 cup chopped pecans
  • 1dl/ 0.5 cup melded butter or margerine

Cook:

  1. Preheat oven to 170’C /350’F
  2. Mix crumbs, pecans, and butter together and press onto the bottom and up part of the sides of a spring-release pan.  It won’t go all the way up, and it won’t be perfectly smooth- no worries.
  3. Bake 10 minutes before adding filling.

Ingredients (filling):

  • 3 (200g/8oz) containers of cream cheese, softened
  • 2dl/1 cup white sugar
  • 1 tsp vanilla
  • 3 eggs
  • 2 dl/1 cup canned pumpkin (I actually altered this recipe here and used a small, softened, peeled, pureed, and strained fresh butternut squash.  But not everyone wants to go through all that effort.)
  • Cinnamon, nutmeg, and/or clove to taste

Cook:

  1. In a large bowl, mix cream cheese, sugar, and vanilla together until smooth.
  2. Beat in eggs one at a time.
  3. Remove about a third of the batter to another bowl and mix in pumpkin and spices.
  4. Pour batters onto the crust alternatively and run through with a knife to marble.
  5. Bake for about an hour.  The center will not fully set in this time.
  6. Run a knife along the edge of the pan to loosen and refrigerate for at least 4 hours prior to serving.

-Ariel

November 23, 2009 at 10:03 am 1 comment

Apple Pie

Ahh!  I can not, for the life of me, find my camera battery charger.  So no pics, unfortunately.  Anyway since Thanksgiving is not a Danish holiday (obviously) but I am an American, I am cooking Thanksgiving dinner here tonight for my host dad’s birthday.  I’m excited, this is the first Thanksgiving dinner I’ve ever planned and executed myself.  Yesterday to prepare I made an apple pie (recipe below,) a pumpkin cheesecake (recipe tomorrow or later tonight if I don’t pass out after all that turkey dinner,) and my grandma’s cranberry glop. As soon as my host mom is done baking birthday buns (a Danish birthday tradition) I’ll be plopping the turkey in the oven and starting on some mashed potatoes, stuffing, green bean casserole, and gravy.  I’ll post all those recipes over the next week prior to Thanksgiving actually showing up.  Anyway here’s my apple pie recipe:


Apple Pie Filling

Ingredients:

  • 6 large green apples, peeled and sliced
  • a squeeze of lemon juice
  • 1.5 dl/0.75 cup white sugar
  • 1 dl/ 0.5 cup brown sugar
  • 1 tsp flour (if the mixture is a bit liquid)
  • a couple shakes of cinnamon, nutmeg, and/or clove to taste
  • 2-3 tsp butter

Mix:

  1. In a large bowl, coat the apples everything but the butter, adding the flour last if there is liquid at the bottom of the bowl.
  2. Pour into pie crust (recipe below) and top with a couple tsp butter placed randomly to melt as it bakes.

Apple Pie Crust:

Ingredients:

  • 450g/3.5 cups all purpose flour
  • a pinch of salt
  • 2 dl/1 cup vegetable shortening
  • 1 dl/0.5 cup cool water

Cook:

  1. Preheat oven to 180’C/375’F.
  2. In a large bowl, whisk the flour and salt to remove any lumps.
  3. Put the shortening in the middle of the bowl, coat  your hands with flour in order to minimize contact with the shortening (we don’t want it to melt) and work the flour into it.  This might take a while (and it might help to chop the shortening up a bit first,) but just keep pressing the flour into the shortening until they are one.
  4. Add the water and work the dough into a ball.  Don’t knead it- the least amount of contact is still best.  Add more water by the tbsp if more is needed to keep a ball shape.
  5. Cut the ball in half and roll it out to line your pie pan.  If you can’t roll out a full flat bit, cut that in half and piece it together (thats how I do it.)  Add the pie filling.
  6. For the top, I prefer to roll out the remaining dough, cut it into strips, and weave the top.  This is because I cannot roll out a flat pie top.  If you can roll out a flat pie top, feel free to do so, just make sure to fork it a bit so the air can escape once it’s pinched on.
  7. Brush the top with cream or milk and dust with sugar and/or cinnamon.
  8. Bake for 50-60 minutes.

Yum!


-Ariel

November 22, 2009 at 6:55 am 1 comment


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