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| Pumpkin-cream Cheese Pie |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- Pecan Shortbread Cookie Crust:
- 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
- 3 tablespoons butter or margarine, melted
- 3 tablespoons Gold Medal® all-purpose flour
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- Pumpkin-Cream Cheese Pie:
- 1 cup sugar
- 3 tablespoons Gold Medal® all-purpose flour
- 1 package (8 ounces) cream cheese, softened
- 1 package (3 ounces) cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
- 1 tablespoon milk
| | Crust Directions:
1. Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown
Cheese Pie Directions:
1. Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.
2. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
4. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving
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| Cream Of Potato Soup | |
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Ready in about minutes or less!
- 2 Cups Mashed Potatoe
- 1 Cup Chicken Broth
- 1 1/2 Tablespoon Margarine
- 2 Tablespoon Flour
- 1/8 Teaspoon Salt
- Dash of Pepper
- 1 Cup Milk
| | 1. Prepare mashed potatoes.
2. In pot, melt margarine
3. Stir in flour, salt and pepper into margarine
4. Add milk all at once and cook, stirring until thick and bubbly. Cook 1 minute more. This is white sauce.
5. Stire potatoes and broth into white sauce.
6. Cook until heated completely, stirring constantly.
7. Garnish with chopped onion, grated cheese, cooked bacon and a bit of sour cream.
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