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    MJ of Texas
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    Awesome recipe for all the pumpkin lovers out there.

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    Awesome recipe for all the pumpkin lovers out there.

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    Download as pdf
    7 views2 pages

    Pumpkin Cheesecake

    Uploaded by

    MJ of Texas
    Awesome recipe for all the pumpkin lovers out there.

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    Download as pdf
    of 2
    s acim, [thought of a pump- kkin as something that had two eyes, @ nose, a toothy grin and a candle inside. I just assumed they Game thar way, and I didn’ atocare the big orange gourds with the deli- cious pies that came to the table at ‘Thanksgiving, Years passed before I realized that there was more to pump- kins chan just jack-o'-lanterns. ‘And the first cime I bit into a per- simmon I thought my mouth would freeze into an eternal pucker. I did not know a fruit could look so ripe and taste so bitter, and decided that this was one of those tricky foods, like spinach, that grownups use to torture ¢hildren. A lor of time went by before ‘was again ready to cry—and savor— the sweetness of a ripe persimmon, ‘Now, of course, these two late-au- tumn favorites have a permanent place in my cooking repertoire. I use them in a variety of ways—pumpkins for soup, perhaps, or as a “vegetable” dish, and persimmons for jams and jel- lies. Bur they are at their bese as holi- day creats, and this new collection of easy-to-make recipes is designed to show them off to good advantage. Pumpkins and Persimmons A Collection of Favorite Fall Desserts BY BARBARA KAROFF For a change of pace this year, you pighe, eey fuming, Cheesecake, Smooth, creamy, very pretty—an very rich—it is enlivened by a spicy gingersnap crust. For a more tradi- tional approach, Sour Cream Pump- kin Pie is a delicious variation of an cold favorite. And there is a brandied soufll char can be served as either des- sert or side dish; its light and airy tex- ture is matched with the earthy flavors of fresh pumpkin and spices for an especially beguiling surprise ‘Persimmons star in an attractive do- ahead cheesecake enhanced with honey and lemon, Homier touches are provided by date- and nut-filled Per simmon Bats and robust Persimmon- Raisin Bread. To round out the collec tion, there is my favorite version of steamed persimmon pudding: Served warm wich a special orange sauce, ic is the perfect finish to any festive meal. The persimmon season is relatively short, but since the puree freezes beau tifully, itis possible to cook with per- simmons all year round. Simply cut the fruic in half, scoop out the pulp with a serrated spoon—removing seeds, if any—and mash by hand or puree in a food processor. Three per- simmons will yield about one cup of puree, Be sure the fruic is very ripe: It should be almost red and fairly soft, Pumpkins are available for a consid- erably longer period; anyone who has tried the fresh puree knows that i has, a flavor all its own. However, if you find yourself running short on time, che canned type quite acceptable, ‘umpkins and persimmons are as much a part of autumn as falling leaves and frosty mornings, and I'm sure these tempting recipes’ will help you welcome the season with style. PUMPKIN CHEESECAKE 10 t0 12 servings Crust 1/3 cups gingersnap crumbs Va cup (V2 stick) butter, melted Filling 2 Sounce packages cream cheese, room temperature 2 cups pumpkin puree {LwsTRATON By LAUFE NOBLE ITTAKES AVERY SPECIAL RECIPE TOMAK sme neo aug in Imperialy exclusive: RIGID TEMPER? py itll keep its Jonger, (Imperial blades a scully harder than most blad imported or domestic!) Add handl-

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