Monthly Archives: November 2011

Pumpkin Cheesecake (one cheesecake in a pie pan and 20 cupcakes)

Ingredients

Crust for cupcakes (do this recipe twice – the second one is for the cheesecake in a pie pan):

  • 1 1/2 cups graham cracker crumbs
  • 1/4 C   sugar
  • 1 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down into cupcake papers. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into  cupcake crusts and into the pie crust. Spread out evenly and place in oven for 30 minutes for the cupcakes and 1 hour for the cheesecake. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

I


I LOVE LOVE LOVE homeschool days that we can take time away from books and get hands on. Dylan, the little guy who I tutor a few days a week was ahead in his work, and Grif and El needed a BREAK!

So the kids decided to make French Baguettes and Bruschetta!!!

While the bread was rising, we read all about Thanksgiving and history and traditions – Here’s a site that I found some cool information on – http://www.thanksgivingnovember.com/

 

Bruschetta

Ingredients

    • garlic, pressed
    • 14 slices French bread (3/4 inch thick), toasted
    • 4 medium tomatoes, seeded and diced
    • 1/4 cup chopped red onion
    • 2 tablespoons olive oil
    • 1 tablespoon minced fresh basil

Salt and Pepper to taste

Directions

  • In a large bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper, garlic; spoon about 2 tablespoons onto each piece of toast.

 

 

Here is the French Bread Recipe that the kids tried… we are still trying to find one that REALLY works well with our home-ground Flour.

 

FRENCH BREAD

Ingredients

  • 6 cups all-purpose flour
  • 2 1/2 (.25 ounce) packages active dry yeast
  • 1 1/2 teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water

Directions

  1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
French Bread Recipe found on: http://allrecipes.com/Recipe/french-bread/detail.aspx?&recipeID=6882