On newsstands now...our 2010 Christmas Bookazine!
We selected some of our favorite recipes & crafts from our hardcover Gooseberry Patch Christmas Book 11 and tucked them into a brand new Christmas bookazine. A budget-friendly alternative to our $27.95 hardcover cookbook, it's just $10.99 and it's 100% good stuff...no ads!
Look for it where your favorite magazines are sold and, when you find your copy, be sure to come back and let us know what you think!
Here's a sneak peek to tempt your tummy...
Pumpkin Cheesecake with Ginger Cream Topping
This one will become a “must-have-every-year” recipe.
3/4 c. sugar, divided
3/4 c. brown sugar, firmly packed and divided
3/4 c. graham cracker crumbs
1/2 c. pecans, finely chopped
1/4 c. butter or margarine, melted
16-oz. can pumpkin
1 t. vanilla extract
1 T. all-purpose flour
11/2 t. cinnamon
1/2 t. ground ginger
1/2 t. nutmeg
1/4 t. salt
3 (8-oz.) pkgs. cream cheese, softened
3 eggs
Garnish: chopped pecans
Combine 1/4 cup sugar, 1/4 cup brown sugar, graham cracker crumbs, 1/2 cup pecans and butter; press in bottom and one inch up sides of a lightly greased 9" springform pan. Cover and chill one hour. Combine remaining 1/2 cup sugar, 1/2 cup brown sugar, pumpkin, vanilla and next 5 ingredients; set aside. Beat cream cheese at medium speed until creamy. Add pumpkin mixture, beating well. Add eggs, one at a time, beating after each addition. Pour mixture into prepared crust. Bake at 350 degrees for 55 minutes. Cool completely in pan on a wire rack. Spoon topping over cheesecake. Cover and chill at least 8 hours. To serve, carefully remove sides of springform pan; garnish cheesecake, if desired. Makes 16 servings.
Ginger Cream Topping:
1 c. whipping cream
1 c. sour cream
2 T. sugar
1/4 c. crystallized ginger, minced
3 T. dark rum or 1 t. rum extract
1/2 t. vanilla extract
Combine first 3 ingredients in a bowl; beat at high speed until soft peaks form. Fold in ginger, rum and vanilla.
