I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Pumpkin Cheesecake

1 ½ cups graham cracker crumbs
2 Tbsp. honey
1 Tbsp. oil
2 whole eggs
3 egg whites
8 oz. softened neufchatel cheese
12 oz. light ricotta cheese (part-skim)
½ cup plan, nonfat yogurt
1 (15 oz.) can pumpkin puree
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Combine the graham cracker crumbs, honey, and oil. Mix well and press into a 9-inch pie pan. In a mixing bowl, beat together the eggs and egg whites until foamy. Add all other ingredients. Beat until smooth and creamy. Pour into the crust and bake at 350 degrees until slightly browned and firm in the center, about 45 minutes. Makes 10 servings.
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