a little of each

A family's cookbook

Almost-Famous Pumpkin Cheesecake February 25, 2015

Filed under: Desserts — alittlemoreofeach @ 1:37 pm
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12 Tbl unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-oz can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 Tbl vanilla extract
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped


Position a rack in the center of the oven and preheat to 325.

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don’t pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.


Lara’s Pumpkin Enchiladas March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:11 pm
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These enchiladas remind Lara of tamales, because of the pumpkin's texture. And they're so easy...and so yummy! She had them for New Years, and the black-eyed peas alongside were a nice change from beans.



1 can pumpkin (NOT the already-spiced pie filling!)

1 small can shoepeg corn

2 red bell peppers, chopped

1 Tbl cumin

dash nutmeg

1 Tbl chili powder

salt and pepper to taste

1 cup grated cheddar

1 jar or large can red enchilada sauce

1 dozen corn tortillas



First, sauté the chopped bell peppers in a little oil with salt and pepper, until they are somewhat soft. Add the sautéed peppers to a mixing bowl along with the pumpkin, corn and spices. Grease a 9x13 baking pan. Fill the tortillas with the pumpkin mixture, roll, and place them into the baking pan in two rows. Smother with the enchilada sauce, and sprinkle with the cheese. Bake for 20-25 minutes at 350 degrees. Serve with Spanish rice and black-eyed peas.


Pumpkin Cranberry Muffins

Filed under: Breads — alittlemoreofeach @ 11:47 am
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I altered a lemon-blueberry muffin recipe from Cooking Light magazine to this autumny pumpkin one. Makes one dozen.



2 cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

1 small can of pumpkin

2 large eggs

1 tsp pumpkin pie spice

¾ cup dried cranberries



Combine flour, sugar baking powder and salt in a large bowl and make a well in center of mixture. Stir together pumpkin, eggs and spice. Then add to dry ingredients, stirring until just moistened. Toss cranberries in a little extra flour until lightly coated; fold into batter. Spoon into lightly greased muffin pans, filling 2/3 full. Bake at 375 for 20 to 25 minutes or until dark gold. Remove muffins from pans immediately and cool on wire racks.


Pumpkin Cranberry Bread

Filed under: Breads — alittlemoreofeach @ 10:59 am
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Jenn made this for Adam, and he said, “Make that again!”  He was kind enough to make it for us while he was home for Christmas 2004. The top should form a sweet crust, and the frozen berries help make it deliciously moist. Dried cranberries can be substituted if frozen cranberries are too elusive.



2¼ cups all-purpose flour

1 Tbl pumpkin pie spice

2 tsp baking powder

½ tsp salt

2 large eggs

2 cups granulated sugar

1¾ cups pumpkin puree (Libby’s)

½ cup vegetable oil

1 cup fresh frozen cranberries



Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixing bowl and beat just until blended. Add pumpkin mixture to flour mixture. Stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until toothpick inserted into the middle comes out clean. Cool in pans on a wire rack for 5-10 minutes. Remove from pans and cool completely on wire rack. Note: It usually takes us 70 minutes to bake.


Pumpkin Dip December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:03 pm
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  • ¾ cup (6 oz) low-fat cream cheese
  • ½ cup packed brown sugar
  • ½ cup canned pumpkin
  • 2 tsp maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • apple slices (Granny Smith worked well)


Place first three ingredients in a medium bowl and beat with a mixer at medium speed until well blended. Add syrup and spices and beat until smooth. Cover and chill 30 minutes. Serve with apple slices.

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Lara’s Ginger Pumpkin Tart December 11, 2012

Filed under: Desserts — alittlemoreofeach @ 4:13 pm
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Prep Time: 20 minutes

Cook Time: 2 hours

Ingredients (serves 8)

    For the Crust

    • 1 cup all-purpose flour
    • 1/2 cup butter, softened
    • 2 tablespoons packed brown sugar
    • 2 tablespoons finely chopped crystallized ginger
    • 2 teaspoons ground cinnamon
    • 1 egg yolk

    For the Filling

    • 1 can (15 oz) pumpkin (not pumpkin pie mix)
    • 1/2 cup sugar
    • 1/3 cup whipping (heavy) cream
    • 2 tablespoons finely chopped crystallized ginger
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 2 eggs
    • Whipped cream, if desired


    Heat oven to 425ºF. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9×1 inch. Place pan on cookie sheet.

    In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.

    Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.

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