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Baking Expert
Catherine Christiansen
Happy Thanksgiving!
This month pecan pie and pumpkin cheesecake get a sweet adjustment. Maple syrup takes over for the refined white stuff and the resulting warm, seasonal flavor gives you desserts that probably won’t make it to the leftovers. There are always turkey sandwiches.
What’s not to love about pecan pie? Especially when the rich flavor of maple syrup takes over for corn syrup. The result is a gently sweet, deeply flavored treat made even better with a healthy shot of bourbon, a hint of fresh orange and a pinch of salt for interest. A friend from Kentucky pronounced this “The best pecan pie I’ve ever met.” Can’t think of higher praise.
In our second recipe, pumpkin puree blends with white chocolate, cream cheese and a sprinkling of spice in a creamy autumn evocation. A combination of gingersnaps and Italian amaretti cookies creates a superior crust that rivals the filling. Like most cheesecakes, this one keeps beautifully in the fridge for several days – so it’s convenient as well as scrumptious for the holidays.
Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.
Barbara Adams, Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, How To Cooking Tips and Techniques. Culinary experts featuring Catherine Christensen's monthly baking column.
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