Wednesday, November 26, 2008

Thanksgiving in Process

Tomorrow when the Pumpkin Cheese Cake is taken out of the pan, the gingersnap crust will be revealed in all its tastiness. The cake will have a topping of melted mini-marshmellows and sour cream, the yin and yang. I was feeling playful. And it even sounds good. The veggies are in the fridge ready for their topping and baking.

We forgot about the 2nd cheesecake and ate our fill at dinner (leftover stuffed pork tenderloin), so are waiting for digestion to occur such that some appetite for the cheesecake will appear. Dumb, huh?

Kitchen is full of good smells and the counters are heaped with Brussels Sprouts and Cauliflower, which is next to cook. I did the topping already. See links to recipes at the bottom of the blog.
Note: Do not substitute something "lighter" for the heavy cream or you'll have a runny mess. In fact, maybe cut down on the cream a tad.

I'll take a photo of the Pumpkin Cheesecake. It looks so good, and there was enough filling for a 2nd cake in a pie plate hurriedly lined with graham cracker crumbs.

I would like to speak up in favor of southern cornbread which has no white flour and no sugar and is made with buttermilk and stone ground corn meal. You need an oven-proof skillet and about 10 minutes to put it together and a few minutes to bake.

Please don't stuff your turkey with the overly-sweetened Yankee cornbread. Yuck! You'll get cavities and your taste buds will atrophy.

Here is the recipe which I found on the net with a long google search. It's the same one I've been using since God was a boy.


Southern Style Cornbread (no Sugar Or Flour) Ingredients
2 cups cornmeal
2 large eggs beaten
2 teaspoons baking powder
2 cups buttermilk (no substitutions)
1/2 teaspoon salt
2 tablespoons bacon drippings veg. oil or melted butter
Instructions for Southern Style Cornbread (no Sugar Or Flour)
Heat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2 tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place pan in oven to heat. Combine ingredients using the muffin method and mix well. Pour into hot skillet. Batter will sizzle. Bake at 450 for 35 minutes or until golden brown.

For a crispier bottom crust, sprinkle a little cornmeal into pan before adding batter. Serves 6 to 8 Muffin method: Combine dry ingredients, mix. Combine wet ingredients, mix. Add wet to dry and mix.

Pumpkin Cheesecake with a really cool topping

Eat Your Veggies Casserole with tons of cream and cheese, so much, in fact, that you won't even realize you are eating your veggies:

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