Archive for the ‘Springform pan’ Category
Cranberries always conjure up nostalgic memories of the holidays. There’s just something about mom’s cranberry sauce that awakens my sentimental attachment to this childhood favorite. These days I share my love of cranberries through baking, and when it comes to baking delicious holiday goodies, cranberries really shine. My latest creation, Winter Cranberry Tart with Cinnamon Whipped Cream, is a simple yet delectable holiday treat.
Winter Cranberry Tart With Cinnamon Whipped Cream (Directions): 1) Heat oven to 350° F. Spray 13 x 9-inch baking pan with no-stick cooking spray. Combine flour, 1/3 cup brown sugar and 1/2 teaspoon salt in medium bowl; mix well. Cut in 10 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Press mixture firmly in the bottom and about 1 inch up sides of prepared pan. Bake 20 minutes and prepare filling while crust is baking. 2) Beat eggs in large bowl. Add all remaining filling ingredients except cranberries and walnuts; mix until smooth. Stir in cranberries and walnuts. 3) Pour filling into partially baked crust. Return to oven; bake an additional 25 minutes or until filling is set. Cool on wire rack 1 hour or until completely cooled. Store in refrigerator. 4) Whip cream with granulated sugar and cinnamon. Cut tart into squares. Top with whipped cream.
Ingredients: Crisco® Original No-Stick Cooking Spray; For crust: 2 1/2 cups Martha White® All-Purpose Flour; 1/3 cup brown sugar, firmly packed; 1/2 teaspoon salt; 10 tablespoons cold butter; For filling: 3 large eggs; 2/3 cup brown sugar, firmly packed; 1 tablespoon cornstarch; 1/2 teaspoon salt; 2/3 cup light corn syrup; 1/4 cup butter, melted; 1 teaspoon vanilla extract; 1 1/4 cups coarsely chopped, drained cranberries; 1 cup coarsely chopped walnuts; Cinnamon Whipped Cream: 1 cup whipping cream; 1 tablespoon granulated sugar; 1/2 teaspoon cinnamon.
Last Thanksgiving, I searched high and low, for pumpkin cheesecake recipes that can be baked in a standard cake pan. NO LUCK! To make matters worse, I had no idea how far out from Thanksgiving I needed to prepare the cheesecake; was it one week, two weeks (?), I was clueless! Finally, my sister, a wonderful cook, gave me the low down on making this wonderful alternative to pumpkin pie.
The first thing my sister suggested was to ditch the cake pan and buy a couple of new springform pans to make three pumpkin cheesecakes; because it’s so rich, one pumpkin cheesecake can easily serve 10 to 12 people. Next, she explained that pumpkin cheesecake freezes beautifully and can be made as long as two months in advance. Of course, as I would soon find out, the taste is absolutely wonderful; never again will I make a pumpkin pie for the holidays!