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Recipes from the Front Porch

The oreo crust was fabulous but you can use any other crust you want.

Pumpkin Cheesecake -Stacy/Boston: from the Idea Exchange
Ingredients:Directions:
Oreo Cookie Crust Mix
2 t Margarine, Melted
4 lg Eggs, Separated
16 oz Can Solid Packed Pumpkin
16 oz Cream Cheese, Softened
1 t Ground Cinnamon
1/2 t Ground Allspice
1/2 t Ground Ginger
1/8 t Ground Cloves
1/2 t Ground Nutmeg		Preheat oven to 350 degrees F.
Spray 9" x 3" springform pan with nonstick cooking spray.
Prepare Oreo Cookie Crust mix according to pkg
Press mixture onto bottom and 2 1/2 inches up side of springform pan.
Set aside.
In small bowl, beat egg whites, at high speed, until foamy.
Gradually beat in 3/4 cup sugar until soft peaks form.
Set aside.
In large bowl, with same beaters, beat egg yolks, pumpkin, cream cheese, cinnamon,allspice, ginger, cloves,and teaspoon nutmeg at medium speed, until well blended.
Fold egg white mixture into cream-cheese mixture
Pour into springform pan.
Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean.
Cool cheesecake in pan on wire rack.
Remove side of springform pan from cheesecake.
Refrigerate cheesecake at least 4 hours or until well chilled.
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Peanut Butter Pie -Andi: A Front Porch Chef
Ingredients: Directions:
Crust:
1 1/4 C chopped chocolate cookies (crumbs) or about about 20 cookies
1/4 C sugar
1/4 C butter or oleo
Filling:
1 pkg, 8 oz, softened cream cheese
1 C creamy peanut butter
1 C sugar
1 T butter or oleo, softened
1 t vanilla extract
1 C heavy cream, whipped
Grated chocolate or chocolate cookie crumbs (optional)		Combine crust ingredients and press into a 9" pie plate.
Bake @ 375 degrees for 10 minutes. Cool.
In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
Fold in whipped cream.
Gently spoon into crust.
Garnish with chocolate curls or cookie crumbs, if desired.
Refrigerate for 3-4 hours.
Makes 8-10 servings.
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Non-Traditional Apple Pie -Andree: A Front Porch Chef
Ingredients: Directions:
1 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/3 cup soft butter or margarine
1/4 cup 35% cream (or 15%)
Sliced apples
1 unbaked pie crust shell		 Mix the 4 first ingredients together.
Put 1/3 of that mixture in the unbaked pie shell.
Over that, fill with sliced apples.
Put the rest of the mixture on top of the apples.
Pour the cream over the top of the other ingredients.
Bake for 15 minutes at 450 deg F.
Turn down oven temperature to 350 deg F and bake for an additional 20-30 minutes.
Serve warm with vanilla ice cream.
Enjoy!
Beware: This is not for those watching their waistline!
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Fudgy Pecan Pie - Gaye: from the Idea Exchange
Ingredients:Directions:
1 unbaked pastry shell (9 inches)
1 package (4 ounces) German sweet chocolate
1/4 cup butter or margarine
1 can (14 ounces) sweetened condensed milk
1/2 cup water
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup whipped topping
TOPPING:
1 cup whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract		 Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450 degrees for 5 minutes.
Remove foil and set shell aside.
Reduce oven temperature to 375 degrees.
In a heavy saucepan, melt chocolate and butter.
Remove from heat; stir in cond. milk and water.
Stir a small amount of hot chocolate mixture to eggs (careful not to scramble the eggs!)
Return all to the pan.
Stir in vanilla and salt.
Pour into shell; sprinkle with nuts.
Cover edges with foil and bake for 35 minutes or until a knife inserted near the center comes out clean.
Remove to a wire rack to cool completely.
In a mixing bowl, beat milk and pudding mix until smooth.
Fold in whipped topping.
Spread over nut layer; cover and refrigerate.
In a mixing bowl, beat cream until soft peaks form.
Add sugar and vanilla, beating until stiff peaks form.
Spread over pudding layer.
Garnish with pecan halves and shaved chocolate curls.
Refrigerate until set (about 6 hours).
Yield: 6-8 servings.
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