Pumpkin lovers get their own cheesecake

Recipe Finder

July 31, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

A double pleasure for Francis M. Lane of Scipio Center, N.Y., is also a double pleasure for those who also want to do some baking. Lane asked for a pumpkin cheesecake made with gingersnap crust and for a mincemeat cookie. Both have been answered.

"Pumpkin is a favorite of mine," says Jane Tolar Kollinger of Easton. "I'm always looking for different recipes with a pumpkin base."

Kollinger's pumpkin cheesecake

CRUST:

1 1/2 cups gingersnap cookies, crushed

1/4 cup hazelnuts, finely chopped

3 tablespoons brown sugar

6 tablespoons butter, melted

FILLING:

1 1/2 pounds cream cheese, softened

1 cup brown sugar, firmly packed

1 1/2 cups pumpkin

1/2 cup whipping cream

1/3 cup maple syrup

1 tablespoon vanilla extract

3/4 teaspoon cinnamon

1/4 teaspoon allspice

4 eggs beaten

TOPPING:

1/4 cup sugar

6 tablespoons water

1 cup hazelnuts, chopped

Heat oven to 325 degrees

Combine ingredients for the crust and press into springform pan. Bake for 10 to 12 minutes.

Mix all filling ingredients well. Pour into crust and bake at 325 degrees for 1 1/2 hours until firm.

Cook granulated sugar until caramelized. Add water and chopped hazelnuts. Pour over cooled cheesecake.

Chef Syglowski suggested baking this cheesecake over water since the crust seemed to get a bit too dry.

Lane also requested a recipe for mincemeat cookies. Her answer came from Bonnie R. Hull of Williamsport, who noted that this recipe "is at least 30 years old and it still appears on the box of Borden's Nonsuch Mincemeat.

Mincemeat cookies

2 1/2 cups sifted flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup butter

1 1/2 cups confectioners sugar

1 egg

1 package (9-ounces) dried mincemeat

1/2 cup chopped nuts, if desired

1 teaspoon vanilla

Turn oven on to 375 degrees.

Combine flour, soda and cream of tartar. Cream butter with sugar. Add egg and mix well. Stir in crumbled mincemeat, vanilla and nuts, mix well. Gradually mix in dry ingredients. Dough will be quite stiff. Roll into 1 1/4 -inch balls. Place on ungreased baking sheet and flatten slightly. Bake about 10 minutes or until lightly browned.

Recipe requests

Catharine Cahalan of Lansing, N.Y., would like to have a recipe for sweet potato salad like the kind served at Duff's Smorgasbord Restaurant in Florida.

Mary Shipp of Kalama, Wash., wants a recipe for Chinese red sauce for shrimp.

Emory B. Stein of Union Bridge would like to know how to pickle walnuts. He remembers having them when he was a child, and now that he has four bearing walnut trees, he would like to "capitalize on their existence."

Irene Glanzer of Huron, S.D., remembers a "1950s or early '60s Good Housekeeping magazine recipe for a sour cream banana cake. It was a very good cake, and I'd be so grateful if you could locate the recipe for me," she wrote.

Toni Davis of Glen Burnie writes that "years ago there was a restaurant in Dundalk called the Brentwood Inn, which has closed. They served a beef bourguignon which was the best I have ever had anywhere. I have tried recipes from lots of different cookbooks but cannot duplicate Brentwood's version. I would love to have that recipe."

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings that each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 7/31/96

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