Marbled Pumpkin Cheese Cake Served by Amanda Baker-Adkins at October 2010 Meeting
Crust: 2 cups gingersnap cookie crumbs 6 tsp butter or magarine melted Filling: 3 - 8 oz. pkg. cream cheese, softened 1 cup sugar divided 1 tsp vanilla 3 eggs 1 cup canned pumpkin 1 tsp cinnamon 3/4 tsp ground nutmeg dash of clove ground Crust: Mix the cookie crumbs with the butter and press into the bottom and 2 inches up the side of a 9 inch spring-form pan. Filling: Mix the cream cheese, 3/4 cup of sugar and vanilla with electric mixer on medium speed until well blended. Add eggs mixing on low speed just until blended. Reserve 1 1/2 cups of batter. Add remaining 1/4 cup of sugar, pumpkin and spices to the remaining batter and mix well. Spoon 1/2 of the pumpkin and spices into the remaining batter, mix well. Spoon the other 1/2 of pumpkin batter over the crust. Top with spoonfuls of plain batter. Repeat the layers. Cut through several times with a knife to give it the marbled effect. Bake: At 325 degrees for 55 minutes until center is almost set. When you pull it out of the oven, run a knife or spatula around the rim of the pan to loosen cheesecake. Cool before removing from pan. Refridgerate 4 hours or over night.
Peach Toffe Crisp Served by Sylvia Ekdahl at October 2010 Meeting
1 quart (about 5 cups) frozen peaches-thawed (can also use fresh or canned, peeled and sliced) 2/3 cups quick-cooking oats 1/2 cup packed brown sugar 1/2 cup Bisquick heaping 1/4 cup English toffee bits 1 teaspoon ground cinnamon 1/4 cup firm butter or margarine (cut into small pieces)
Preheat oven to 375. Spread peaches in bottom of 8x8x2 ungreased pan. Mix remaining ingredients until crumbly, sprinkle over peaches. Bake 40 minutes and topping is golden brown. Best served warm.
Olive Cheese Bread Served by Marsha Quade at 2010 Initiation Ceremony
Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese,
grated
Preparation Instructions Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning. I usually will do all of the steps except the baking the day before I am to serve this cover and place in the fridge. Cook as directed then right before you are ready to serve.