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November 30, 2008

Pumpkin Cheesecake with Walnut and Rolled Oat Crust

1/2 cup shortening
3 tsp water
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 cup packed brown sugar
1 cup all purpose flour
1/4 cup quick oats
1/4 cup finely chopped walnuts

4 (8 oz.) packages (2 lbs. total) cream cheese, at room temperature
1 cup granulated sugar
3 Tbsp all purpose flour
1/2 tsp nutmeg
1/2 tsp cinnamon
5 large eggs, at room temperature
8 oz pumpkin pie filling


HEAT oven to 325° F. Lightly spray 9-inch springform pan with no-stick cooking spray.

CREAM together shortening, water, cinnamon, nutmeg, and brown sugar. Slowly add flour, oats, and walnuts. Mix well.

PRESS mixture into the bottom and one inch up the sides of pan. Bake 10 minutes. Cool on wire rack.


HEAT oven to 450° F.

BEAT together cream cheese and sugar until fully combined. Add flour, nutmeg, and cinnamon. Mix. Add eggs one at a time, mixing just enough to incorporate each egg. Do not over mix.

FOLD in pumpkin pie filling. Pour mixture into prepared crust. Bake 10 minutes. Lower temperature to 225° F and bake an additional 1 hour and 40 minutes.

TURN oven off, slightly opening oven door to allow cheesecake to cool to room temperature. Refrigerate cheesecake overnight (or at least 4 hours).

Serves: 10

November 12, 2008

Basic Butter Frosting

2 tablespoons butter
1 cup confectioners sugar
2 tablespoons milk, cream, sherry, rum or brandy
1/2 teaspoon vanilla

Cream butter and sugar well, then add the vanilla and liquid. Beat until smooth.

November 10, 2008


1 1/4 cups flour
1 egg
1 1/4 cups buttermilk (or 5/8 cup milk + 5/8 cup plain yogurt)
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 cup vegetable oil

Spray a skillet with non-stick cooking spray and preheat over medium heat.

Combine ingredients in a blender until smooth.

Pour batter onto skillet to form 5" pancakes. Flip when the bubbles in the center of the pancake pop. Cook for 30 seconds on remaining side.

Makes 8-10 pancakes