There are some really good recipes this week, and to start things off is a delicious pumpkin cheesecake, which is one of my favorites. There are many Pumpkin Cheesecake recipes, and they are especially good and would be a good one to serve on Thanksgiving or for a fall meal that you want to end with a special treat! I like pumpkin pie, but if I have another option I will usually choose it, and I really do like the pumpkin cheesecakes. The one today that I got from my dear friend Heidi Henson is one of my all-time favorites, and it has a funny story behind it. First, I’d lose it, and then, she’d lose it, so often one of us would write to the other asking for the recipe. We kept trading it back and forth for the longest time. Now that Heidi is gone, I make sure I keep it secure. If you try it, you will, too! The recipes this week are interesting and come from all over. I hope you will try one or two and if you like them, work them into your special meals. All of these recipes come from cooks known for their wonderful meals, and it is always good to delve into someone’s “special,” “secret” file. Make this an especially good week enjoy the rich blessings of fall. Pray for our great land and stay in touch!

Pumpkin Cheesecake From Heidi Henson

Richard’s Note: This is the one Heidi and I keep trading back and forth

Here is the pumpkin cheese pie recipe:

2 (8 oz) boxes cream cheese, softened

1 & 1/2 cup sugar

2 eggs

3/4 cup pumpkin - canned

1/4 cup flour

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1 (9 inch) pie shell

Preheat oven to 350°. Beat cream cheese, sugar and eggs together until smooth. Add pumpkin. Stir in flour, nutmeg and cinnamon. Beat well, Pour into pie shell and bake for 60 minutes.

Pumpkin Cheesecake #2

Crust:

1/2 cup gingersnap crumbs

Filling:

2 lbs cream cheese, softened

1 & 1/2 cups granulated sugar

1/3 cup all-purpose flour, sifted

1 & 1/2 tsp ground cinnamon

1 tsp. grated nutmeg

1 tsp. ground cloves

1/4 tsp. allspice

1/8 tsp. salt

6 eggs

2 cups pumpkin puree

Topping:

1 cup heavy cream

1/2 cup chopped pecans

Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling. In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325° oven for one and one-half hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely. Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.

Charlotte Russe

Note: This elegant, inexpensive and delicious dessert will surely go in your favorites file! I first had it in the home of a lady known for her delicious meals. When she gave me the recipe, I could not believe how easy it was! I have used it many times since, and people always ask for the recipe. Use your prettiest serving glasses for this elegant treat!

1 box frozen strawberries

Brown sugar

1 & 1/2 pints sour cream

Place frozen berries, thawed and drained, into a baking dish. Cover berries with the sour cream. Cover this mixture thoroughly with the sour cream. Place into a preheated oven at 350° and bake until bubbling (20 to 25 minutes). Serve in dessert glasses, either hot or cold.

Jet Prune Cake

Note: It is called “jet” because it makes up so quickly. Also, unlike most other prune cakes, this one has a light texture. It is rich, but is it ever good! It will become one of your favorites—and just perfect for a holiday buffet!

4 cups sifted cake flour

2 tsp. soda

3 cups sugar

6 eggs

2 cups vegetable oil

2 cups buttermilk

2 tsp. nutmeg

2 tsp. cinnamon

1 tsp. salt

2 cups chopped cooked prunes

Icing:

Whites of 3 & 1/2 eggs

3 cups soft butter

Dash of salt

4 cups powdered sugar

1 tsp. vanilla

1 tsp. lemon extract

1/2 cup chopped nuts, optional

Sift cake flour, soda and sugar together. Beat eggs for one minute. Add remaining ingredients, including the dry ingredients and beat for 3 minutes. Pour into three greased and floured 9-inch pans. Bake in a moderate 350° oven for 35 to 40 minutes. For the icing, combine and beat until still the egg whites, adding the sugar gradually. Add the butter, vanilla and lemon extract. Finally add the salt and mix thoroughly. If you wish, sprinkle the top of the iced cake with chopped nuts. Cool layers completely before icing.

German Chocolate Pie

Note: For years this has been an extremely popular pie and its recipe is often requested. Everyone likes this pie, and when you serve it you will see why.

1 (9 inch) baked pie shell

1/2 lb. marshmallows

3/4 cup milk

1/4 tsp. salt

1/2 bar German sweet chocolate

1 tsp. vanilla

1/2 pint whipping cream

Combine marshmallows, milk, and salt and German sweet chocolate in the top of a double boiler. When melted and completely blended, set aside and let cool. Add the vanilla. Now whip the cream and fold it into the chocolate mixture and pour the mixture into a 9-inch pie shell. Place in the refrigerator. Note: Both pie and crust will taste better if removed from the refrigerator about 20 minutes before serving. If you wish you can top the pie with more whipped cream, but it really does not need it.)

Broccoli Sicilian Style

Note: Broccoli has a long history in the kitchen, dating back to roman times. Supposedly a Roman, Apicius, wrote the first cookbook, and in it are various recipes for broccoli. It took 2,000 years for it to become popular in this country, and I think I was a freshman in college before I ever saw it on a table. I have since come to love its many variations, and this one is delicious!

2 Tbs. olive oil

1 medium onion, thinly sliced

1 clove fresh garlic, sliced

1 & 1/2 Tbs. flour

1 cup chicken stock or chicken bouillon cube

1 cup water

4 anchovies, chopped

1/2 cup sliced black olives

1/8 tsp. ground black pepper

2 cups shredded Mozzarella or American cheese

1 large bunch fresh broccoli, cooked

Heat the olive oil in one quart saucepan. Add onion and garlic and sauté one to two minutes or until limp. Blend in the flour. Add the chicken stock or else the bouillon cube, dissolved in once cup boiling water. Stir and cook until medium thickness, five to six minutes. Add anchovies, olives, ground black pepper and cheese. Mix well and serve over hot cooked broccoli. Recipe will serve six.

Geisha House Tuna

Note: This treat from Tokyo is a great way to get one of your fish servings! It is pretty and delicious.

1/4 cup butter or margarine

2 Tbs. minced onion

1 tsp. salt

1/8 tsp. pepper

1/4 cup flour

1 & 1/2 cups milk

1 (7 oz.) can tuna, drained and broken into chunks

3/4 cup mandarin orange sections, drained

4 cups cooked rice

2 Tbs. chopped peanuts or almonds

Combine butter or margarine, minced onion, salt, pepper in a saucepan and heat over very low temperature until it is all melted and blended together. Stir in the flour. Add milk quickly and cook until smooth and thickened, stirring constantly. Add tuna and orange sections and continue cooking until completely hot. Place the cooked rice into a serving dish and pour the tuna mixture over. Sprinkle with chopped peanuts of almonds. Makes four servings.

Easy Macaroni and Cheese

Note: Have you ever noticed how everyone seems to like macaroni and cheese, and everyone seems to have a way of preparing it—some like it dry; some like it creamy; some like it sharp, and other like it mellow. Here is a recipe that is quick, easy and delicious.

1 (8 oz.) pkg. elbow macaroni

1 can condensed cheddar cheese soup

1/2 cup milk

1/16 tsp. pepper (or to taste)

3/4 tsp. Italian seasoning

1/2 cup soft white bread crumbs

2 Tbs. melted butter or margarine

Cook macaroni according to package directions, using one teaspoon salt in the boiling water. Place in greased one and one-half quart casserole dish, greased. Stir condensed cheddar cheese soup and milk together in a saucepan until smooth. Add pepper and Italian seasoning and bring to boil over low heat. Stir constantly. Reduce heat to very low and cook two minutes, stirring constantly. Pour over macaroni and toss with a fork. Combine the bread crumbs with the margarine and sprinkle over the macaroni. Bake in a moderate oven 20 to 25 minutes. Makes four to six servings.

Hong Kong Saute Peas

Note: Even if you think you don’t like peas, you owe it to yourself to try this dish. Most Chinese cooks will not give up their recipes because they are often time-honored family treasures! You will treasure this one.

1/2 lb. bacon, sliced

1 onion finely diced

1/2 green pepper finely diced

1 small can of sliced mushrooms

1 Tbs. garlic salt

6 drops Tabasco

Dash or two of Worcestershire sauce

1 tsp. MSG powder (optional)

1 large can English green peas with the liquid

Place bacon slices into skillet and fry until softly and lightly browned. Remove bacon, leaving the bacon fat. Place onion, bell pepper, and mushrooms into the bacon fat. Saute until the items begin to soften. Add garlic salt, Tabasco, Worcestershire sauce and MSG and simmer slowly for three more minutes. Now add the peas with the liquid in the can. Cover the skillet and simmer slowly until the peas have a wilted look. They are then ready to serve. They should be moist, but they should not have an excess of liquid.