Candy Cane Cookies

Candy Cane Cookies

Eric has fond childhood memories of his mom making these. And my dear friend, Cheryl, recommended these to me because she has been making them for 20 years now and they are one of her favorites! I made these tonight and they are indeed delicious! The almond extract is the key ingredient that make them so yummy!:)

By: Susie Horne & Cheryl Dillon

1/2 c. butter softened
1/2 c. shortening
1 c. confectioners sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 c. all purpose flour
1 tsp. salt
1/2 tsp. red food color

Heat oven to 375. Cream the butter, shortening and confectioners sugar. Add egg and flavorings. Blend in the flour and salt. Divide the dough in half and blend food color into one half. Take a little bit of dough from 2 colors and roll each ball out into a nice long snake, then do the same with the other ball, then place them side by side and roll them/twisting them together, pressing lightly; then curve them at the top for the candy cane shape and put on the cookie sheet.
Bake about 9 minutes, until set. They harden more as they cool on the cookie sheet.

Cheryl says, "I actually also make these around Halloween and make orange dough and I do the same thing with the dough, twist 2 snakes together, but I put them in the circle shape and then some green dough at the top for the stem. I try to think of every way I can make these cookies!"

Hazelnut Pumpkin Pie

I love coffee creamer, so when I saw that this recipe calls for hazelnut creamer, I just had to try it!

Hazelnut Pumpkin Pie
by: Sunny Anderson
*freezes well

Yummy!!!!!!!!!!

Ingredients

* 2 cups graham cracker crumbs
* 3 tablespoons sugar
* 3 tablespoons hazelnut creamer, divided
* 1/2 cup butter, melted
* 1 (8-ounce) package cream cheese
* 3/4 cup light brown sugar
* 3 eggs
* 1 (15-ounce) can pumpkin puree
* 1/2 cup heavy cream
* 1/4 teaspoon allspice
* 1/2 teaspoon salt

Directions

Heat oven to 350 degrees F.

To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.

For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

Pumpkin Cheesecake

Pumpkin Cheesecake
by: Paula Deen, 2007

I made this cheesecake this Thanksgiving for the second time! Last year in Macedonia was my first time making it and I was so pleased! It is incredibly delicious!! This is now a traditional recipe that I want to have every Thanksgiving on the menu.

Ingredients
Crust:

* 1 3/4 cups graham cracker crumbs
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
* 1 stick melted salted butter
*

Filling:

* 3 (8-ounce) packages cream cheese, at room temperature
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg (optional)
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Pancakes

Here's a Thanksgiving breakfast that the whole family will enjoy!




Pumpkin Pancakes
by: Susie Horne/ Cheryl Dillon

Ingredients:

2 c. all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 ½ c. milk
1 c. pumpkin
4 eggs, separated
¼ c. butter, melted

Directions:

*In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
*Combine milk, pumpkin, egg yolks, and butter in another bowl. Pour into dry ingredients. Stir just until blended.
*Beat egg whites until stiff. Fold into batter.
*Preheat griddle, grease lightly. Pour on batter, about ¼ cup for each pancake. Cook until tops bubble and is dry and bottom browned. Turn and cook other side until browned. Makes about 2 dozen 3-4 inch pancakes.