Food Recipes ForumAnyone can register, Anyone can submit recipes.

INGREDIENTS

• 8 ounces Philadelphia Cream cheese, softened
• 1/8 lb butter(No Substitutions)
• 1/4 cup mayonnaise
• 2 (6 1/2ounce)canscrabmeat , drained
• 1 tablespoon chopped fresh chives
• 1 loafrye cocktail bread

DIRECTIONS

1. In a medium saucepan, combine first four ingredients.
2. Heat slowly over low heat, stirring occasionally for about 1/2 hour until warmed thoroughly.
3. Stir in chives.
4. Meanwhile, preheat oven to 350.
5. Generously top Cocktail Rye slices with Crab Spread and place on baking sheets.
6. Bake in oven for approximately 10 to 12 minutes.
7. Serve warm.
8. Note-Prep time is basically cooking time.
9. You may also use this as a dip, or spread on crackers or melba toast as soon as it has been thoroughly warmed on the stovetop.

INGREDIENTS

• 3/4 cup graham cracker crumbsor crumbled crumbled ginger snaps
• 1/2 cup finely chopped pecans
• 1/4 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 1/2 cups solid pack pumpkin
• 3 large eggs
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup firmly packed light brown sugar
• 24 ounces cream cheese, cut into bits and,softened
• 1/2 cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 1 tablespoon bourbon liqueur or bourbon, if desired
• 2 cups sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon liqueur or bourbon, to taste
• 16 pecan halves, for garnish

DIRECTIONS

1. Make the crust:.
2. In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
3. Chill the crust for 1 hour.
4. Make the filling:.
5. In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
6. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
7. Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
8. Make the topping:.
9. In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
10. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
11. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
12. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

INGREDIENTS

pineapple COMPOTE
• 2ripe or overripe pineapple
• 1/2 cup packed brown sugar
• 1/2 cup golden raisins
• 1 tablespoon minced fresh ginger
• 2 cups sweetened flaked coconut

PANCAKES

• 2 cups Bisquick baking mix
• 1-2 egg
• 1-2 cup milk(depending on how thin you like your pancake batter)
• butter, for cooking the pancakes

DIRECTIONS

1. Cut the tops and bottoms off the pineapples.
2. Sit each pineapple on it’s flat end and cut the rinds off the sides.
3. Cut the pineapples crosswise into 1/4 inch thick slices.
4. In a heavy skillet or on a griddle over mediumheat, slowly brown (caramelize) both sides of the pineapple slices.
5. Chop the browned pineapple.
6. If the pineapple is very ripe, you can chop the core as well.
7. if the core is hard, cut it out.
8. Try to reserve all the juice.
9. In a saucepan, simmer the chopped pineapple with its juices and the brown sugar, raisins, and ginger.
10. Keep warm over low heat until you are ready to serve.
11. In a 400*F oven, toast the coconut on an ungreased pan (this goes very quickly. If need be you can toast it in small batches in a toaster oven).
12. Keep stirring the coconut until it browns evenly.
13. Toasted coconut is so good you may want to keep it around for other uses.
14. For the pancakes follow the Bisquick recipe, thinning the batter with milk to your desired thickness.
15. Do not overstir the batter; try to fold the batter instead of whipping it.
16. In a cast iron skillet or on a griddle over medium heat, melt 1 TBs butter until it is bubbling.
17. Drop 1/4 cup batter for each pancake onto the skillet.
18. Cook until you can see bubbles coming up through the batter.
19. Sprinkle some of the toasted coconut onto each pancake, then flip the pancakes over and cook the other side until the batter is fully cooked.
20. Arrange the pancakes coconut side up on serving plates.
21. Ladle the hot pineapple compote over the pancakes.
22. Garnish with more coconut.
23. If you want to be really exotic you can add some Captain Morgan’s spiced rum to the compote.
24. Cook times are guestimates.

INGREDIENTS

• 2 fluid ounces mango rum(I used Parrot Bay)
• 1 fluid ounce Cointreau liqueuror triple sec
• 1 fluid ounce cranberry juice
• 1 slice limes(wedge)

DIRECTIONS

1. Shake in a cocktail shaker with ice.
2. Strain into a martini glass and garnish with a lime wedge, if desired.

INGREDIENTS

• 1 lb white potatoes
• 1 lb carrots
• 1 lbrutabagas
• 3 tablespoons butter
• 1 teaspoon salt
• pepper
• 1 egg (optional)

DIRECTIONS

1. Peel the rutabaga and cut it in thin slices.
2. Put it in a large pot with plenty of water and bring it to a boil.
3. Meanwhile, peel the carrots and cut them in thick slices.
4. When the rutabaga has been cooking for about 10 minutes, add the carrots.
5. Meanwhile, peel the potatoes, and cut them into large chunks.
6. When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
7. When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
8. These are delicious mashed somewhat coarsely and served as-is.
9. You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.