Week of 11/13/2000

Pumpkin Cheesecake with Flavored Whipped Cream
Surprise your guests this holiday season with this
sinfully rich dessert!

1 1/2 cups vanilla wafers, crushed
1 cup ground pecans
1/2 cup melted unsalted butter
2 lbs. cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 tsp. cinnamon
1 tsp. vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
1 to 2 tsp. bourbon
Freshly grated nutmeg

Preheat the oven to 350° F. Combine the crumbs, ground pecans and butter together. Mix well and press into a 12 inch spring form pan. Mix cream cheese until smooth and add the brown sugar and blend. Add eggs one at a time until thoroughly mixed. Mix in heavy cream and add dry ingredients of flour, salt, cinnamon. Add vanilla and continue mixing until smooth. Next, mix in pumpkin puree.

Pour into pan with prepared crust and bake for 1 hour and 15 minutes. Cake will appear set. Remove from oven and loosen the sides with a knife. Completely cool before cutting.

Mix sweetened whipped cream and bourbon. Serve a dollop on each slice with freshly grated nutmeg. Makes about 12 servings.

Caramel Apple Salad
There’s no caramel in this recipe but don’t let that fool you. Tastes just like the real thing. Serve as a fruit salad or light dessert ...either way it will be a crowd pleaser!

4 cups sliced apples (good eating apple such as Fugi, Delicious, Gala)
1/2 cup sugar
8 oz. crushed pineapple, juice reserved
8 oz. frozen whipped topping
1 Tbls. flour
1 egg, slightly beaten
2 Tbls. cider vinegar
1 cup chopped, dry-roasted unsalted peanuts

Mix flour, sugar, pineapple juice, egg and vinegar in a saucepan. Stir over medium heat until thick. Refrigerate for one hour. Mix with apples and pineapple. Add whipped topping and 1/2 cup of nuts. Mix and top with remaining 1/2 cup of nuts. Serves 6-8.

Port-Cranberry Salad
Try this updated version of an old favorite!

1 envelope unflavored gelatin
1/2 cup port or other sweet red wine
2 (3 oz.) packages raspberry-flavored gelatin
1/4 tsp. ground ginger
1/4 tsp. ground allspice
2 cups boiling water
1 (16 oz.) can whole berry cranberry sauce
1/2 cup ice water
1 1/2 cups finely chopped Granny Smith apple (about 1 large apple)
1 (14 oz. ) package frozen unsweetened raspberries, thawed
1 (8 1/4 oz.) can crushed pineapple in juice, drained

Sprinkle unflavored gelatin over port, set aside. Combine the raspberry gelatin, ginger and allspice in a large bowl, stir well. Stir in boiling water and port mixture. Add the cranberry sauce and the ice water, stir well. Chill for 30 minutes.

Combine apple, raspberries, and pineapple; stir into gelatin mixture. Pour into an 8- cup gelatin mold and chill 4 hours or until set. To unmold, dip mold into hot water for 5 seconds; invert onto serving platter.
Serves at least 12.