Welcome to martinimeows.com: cakes and recipes

martinimeows@yahoo.com
Minnesota, USA

:: UNDER CONSTRUCTION ::

:: RECIPES ::

Cranberry-Apple Crisp

5 large Jonathan apples, peeled and sliced
4 granny smith apples, peeled and sliced
2 c cranberries
3/4 c sugar
6 tbs flour
1 1/2 tsp cinnamon
6 tbs flour

Topping:
1 c flour
1 c quick oats
2/3 c brown sugar
1/2 c unsalted butter

Preheat oven to 350 degrees F. Mix apples, cranberries, sugar, flour, and cinnamon in large bowl. Add 6 tbs melted butter and toss. Transfer to a 13x9x2 baking dish sprayed lightly with cooking spray.
For topping, mix together flour, oats, and brown sugar. Add butter and combine with a fork until mixture resembles coarse meal.
Crumble topping over fruit mixture. Bake until apples are tender, about 1 1/4 hours. Cool slightly before serving. Serve with whipped topping.

Cheesecake Factory Pumpkin Cheesecake

1 1/2 c graham cracker crumbs
5 tbs butter, melted
1 c + 1 tbs sugar
3 8-oz pkgs cream cheese, softened
1 tsp vanilla
1 c canned pumpkin
3 large eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Preheat oven to 350 degrees F. For crust, combine graham cracker crumbs and melted butter with 1 tbs sugar. Press into bottom of springform pan. Bake 5 minutes.
For filling, combine cream cheese, 1 c sugar, and vanilla. Beat until smooth. Add pumpkin, eggs, and spices and continue beating till creamy. Pour filling into pan. Bake 60-70 minutes. Allow to cool at room temperature, then refrigerate.

Bon Appetit Pie Crust

3 c flour
2 tbs sugar
1 3/4 tsp salt
1/2 c + 1 tbs chilled unsalted butter (cut into cubes)
1/2 c + 1 tbs vegetable shortening
8 tbs ice water
1 1/2 tsp apple cider vinegar

Blend flour, sugar, and salt in food processor. Add butter and shortening; using on/off turns, process until course meal forms. Add 8 tbs water and cider vinegar; blend until moist clumps form, adding more ice water by tsp if dough seems too dry. Turn dough out to work surface; divide dough in half. Form each half into a ball and flatten into disk. Wrap disks separately in plastic wrap. Refrigerate at least one hour before rolling out. Can be frozen up to one month.

Pumpkin Pie

3/4 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
2 large eggs
1 15-oz can pumpkin (approx 2 cups)
1 12-oz can evaporated milk

Topping (optional):
1/2 c quick oats
1/2 c brown sugar
1/2 c chopped pecans
2-3 tbs butter, melted

Preheat oven to 425 degrees F. Mix sugar, salt, cinnamon, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually add evaporated milk. Pour into pie shell. Bake 15 minutes. Sprinkle topping over pumpkin filling and return to 350 degree oven and bake until set. (Even if you choose not to add the topping you still need to reduce the heat to 350 after baking at 425 for the 15 minutes.)

Val's Sweet Potato Casserole

3 large sweet potatoes, cooked and mashed
1/2 c butter, melted
1/3 c milk
1/2 c white sugar
1/2 tsp vanilla
2 eggs, beaten
1/2 tsp salt

Topping:
1 c brown sugar
1/2 c flour
1/3 c butter, softened
1 c pecans, chopped

Preheat oven to 350 degrees F. Mix mashed sweet potatoes, 1/2 c butter, milk, white sugar, vanilla, eggs, and salt until smooth. Spread into 9x13 dish sprayed with cooking spray. Add topping before baking.
For topping, combine brown sugar and flour. Cut in the 1/3 c butter, then stir in the pecans. Sprinkle over potato mixture and bake 25 minutes.

Baked Havarti
My friend Jeanette shared this recipe with me a few Thanksgivings ago.

1 block Havarti cheese
1 small package Pillsbury Crescent Rolls
Honey
2 tablespoons sliced almonds

Spray small baking dish with cooking spray or line with parchment paper. Wrap the havarti cheese block with the crescent roll dough and pinch to seal. Drizzle with honey (I use about 2-3 tablespoons but you can use more/less to your liking). Sprinkle with almonds. Bake according to the crescent roll package directions. Serve right out of the oven with thin crackers like Wheat Thins.

		martinimeows@yahoo.com Minnesota, USA


:: UNDER CONSTRUCTION ::		:: RECIPES :: Cranberry-Apple Crisp 5 large Jonathan apples, peeled and sliced 4 granny smith apples, peeled and sliced 2 c cranberries 3/4 c sugar 6 tbs flour 1 1/2 tsp cinnamon 6 tbs flour Topping: 1 c flour 1 c quick oats 2/3 c brown sugar 1/2 c unsalted butter Preheat oven to 350 degrees F. Mix apples, cranberries, sugar, flour, and cinnamon in large bowl. Add 6 tbs melted butter and toss. Transfer to a 13x9x2 baking dish sprayed lightly with cooking spray. For topping, mix together flour, oats, and brown sugar. Add butter and combine with a fork until mixture resembles coarse meal. Crumble topping over fruit mixture. Bake until apples are tender, about 1 1/4 hours. Cool slightly before serving. Serve with whipped topping. Cheesecake Factory Pumpkin Cheesecake 1 1/2 c graham cracker crumbs 5 tbs butter, melted 1 c + 1 tbs sugar 3 8-oz pkgs cream cheese, softened 1 tsp vanilla 1 c canned pumpkin 3 large eggs 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp allspice Preheat oven to 350 degrees F. For crust, combine graham cracker crumbs and melted butter with 1 tbs sugar. Press into bottom of springform pan. Bake 5 minutes. For filling, combine cream cheese, 1 c sugar, and vanilla. Beat until smooth. Add pumpkin, eggs, and spices and continue beating till creamy. Pour filling into pan. Bake 60-70 minutes. Allow to cool at room temperature, then refrigerate. Bon Appetit Pie Crust 3 c flour 2 tbs sugar 1 3/4 tsp salt 1/2 c + 1 tbs chilled unsalted butter (cut into cubes) 1/2 c + 1 tbs vegetable shortening 8 tbs ice water 1 1/2 tsp apple cider vinegar Blend flour, sugar, and salt in food processor. Add butter and shortening; using on/off turns, process until course meal forms. Add 8 tbs water and cider vinegar; blend until moist clumps form, adding more ice water by tsp if dough seems too dry. Turn dough out to work surface; divide dough in half. Form each half into a ball and flatten into disk. Wrap disks separately in plastic wrap. Refrigerate at least one hour before rolling out. Can be frozen up to one month. Pumpkin Pie 3/4 c sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ground cloves 2 large eggs 1 15-oz can pumpkin (approx 2 cups) 1 12-oz can evaporated milk Topping (optional): 1/2 c quick oats 1/2 c brown sugar 1/2 c chopped pecans 2-3 tbs butter, melted Preheat oven to 425 degrees F. Mix sugar, salt, cinnamon, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually add evaporated milk. Pour into pie shell. Bake 15 minutes. Sprinkle topping over pumpkin filling and return to 350 degree oven and bake until set. (Even if you choose not to add the topping you still need to reduce the heat to 350 after baking at 425 for the 15 minutes.) Val's Sweet Potato Casserole 3 large sweet potatoes, cooked and mashed 1/2 c butter, melted 1/3 c milk 1/2 c white sugar 1/2 tsp vanilla 2 eggs, beaten 1/2 tsp salt Topping: 1 c brown sugar 1/2 c flour 1/3 c butter, softened 1 c pecans, chopped Preheat oven to 350 degrees F. Mix mashed sweet potatoes, 1/2 c butter, milk, white sugar, vanilla, eggs, and salt until smooth. Spread into 9x13 dish sprayed with cooking spray. Add topping before baking. For topping, combine brown sugar and flour. Cut in the 1/3 c butter, then stir in the pecans. Sprinkle over potato mixture and bake 25 minutes. Baked Havarti My friend Jeanette shared this recipe with me a few Thanksgivings ago. 1 block Havarti cheese 1 small package Pillsbury Crescent Rolls Honey 2 tablespoons sliced almonds Spray small baking dish with cooking spray or line with parchment paper. Wrap the havarti cheese block with the crescent roll dough and pinch to seal. Drizzle with honey (I use about 2-3 tablespoons but you can use more/less to your liking). Sprinkle with almonds. Bake according to the crescent roll package directions. Serve right out of the oven with thin crackers like Wheat Thins.