Best Eggnog Cheesecake!

Adapted from Taste of Home

 

Base

1 cup graham cracker crumbs (variation: try half graham crumbs & half crushed gingersnaps)

2 tbsp. sugar

3 tbsp. butter, melted

Filling

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 tbsp. all-purpose flour

2 large eggs, room temperature, lightly beaten

3/4 cup eggnog

1 tsp. amber or spiced rum

Dash ground nutmeg & cinnamon

Whipped cream & additional ground nutmeg, optional

Preheat oven to 325° F.

Wrap greased 9″ springform pan with double thickness of heavy-duty foil (about 18″ square). Secure foil around pan.

For the Base: Combine cracker crumbs, sugar and melted butter. Press into the bottom of pan. Bake at 325°F for 10 minutes and cool on a wire rack.

For the Filling: Beat cream cheese, sugar and floor in a large bowl until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, rum, nutmeg and cinnamon. Pour filling over crust.

Place foil wrapped springform pan in a larger baking pan; add 1″ of hot water to larger pan.

Bake at 325°F for about 45–50 minutes, until centre is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.

 

28

Chuckwagon Biscuits

Lauren Hitchner – Hitchner Quarter Horses, Longview, Alberta

Lauren’s mother, who was born in eastern Colorado in 1902, swears this recipe was popular on the wagon trains and with many chuckwagon cooks. The biscuits are tender and moist when fresh, yet durable enough to travel in saddle bags.

MAKES 2 DOZEN BISCUITS

1 package active dry yeast
2-1/2 tbsp warm water
3-1/4 cups unsifted all-purpose flour
2-1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp sugar
½ tsp salt
½ cup shortening
1 cup buttermilk
melted butter

~ Dissolve yeast in warm water and set aside. Sift flour, baking powder, baking soda, sugar and salt. Cut in shortening. Add buttermilk to yeast mixture. Combine yeast and flour mixtures, kneading slightly.

~ Roll out to ½ inch thickness and cut with a 2-1/4 inch biscuit cutter. Place on a greased baking sheet and brush lightly with melted butter. Let rise 30 minutes. Bake in 350° oven for 25 to 30 minutes.

Western Hash

Bill and Patricia Dunn Mosquito Creek Ranch, Cayley, Alberta

Every rancher needs at least a hundred recipes that use ground beef.  Here’s another one!

 

SERVES 4 to 6

1 to 1-12 lbs ground beef
1 medium onion, chopped
1 28 oz can tomatoes
1/2 cup celery or green pepper, chopped
½ cup raw rice
salt, pepper, oregano, basil to taste
1 14 oz can kernel corn, drained (optional)
1 14 oz can mushrooms, drained (optional)
Cheddar or processed cheese (optional)

Brown the beef. Add onions, tomatoes, celery or green pepper, rice and seasonings. Simmer 20 minutes, or until rice is tender. Add corn and mushrooms, if desired, and adjust seasonings. This is good served right out of a frying pan or piled into a casserole dish and topped with Cheddar or processed cheese.

Scratch-My-Back Cookies

Bill and Pearl Collins – Leecoll Stables, Calgary, Alberta These cookies were Pearl’s Grandmother Harrington’s favorite. MAKES 2 DOZEN COOKIES

3/4cup butter
1 cup brown sugar
1 egg
1-1/4 cups flour
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1 cup rolled oats
1 cup coconut

~ Mix butter, sugar and egg. Add remaining ingredients.  Drop by teaspoonfuls onto cookie sheet and bake at 350F for 10 to 15 minutes.

Deep Dish Chicken Pot Pie

By Don and Ingrid Brestler

Serves 4 to 6 

Spice Crust

  • 3 cups all purpose flour
  • 2 tbsp instant minced onion powder
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp pepper
  • ¼ tsp oregano
  • ¼ tsp basil
  • ½ cup butter or margarine (I can’t believe it’s not butter)
  • ½ cup shortening
  • 1 egg, slightly beaten
  • 6 to 8 tbsp ice water
  • 1 tbsp milk

Mix dry ingredients, cut in butter and shortening till crumbly. With a fork mix in water mixture till moistened and divide dough in half wrap in wax paper and refrigerate while preparing filling.

Filling

  • 2?½ cups cut up leftover chicken or turkey
  • ¼ tsp salt
  • ¼ tsp poultry seasoning
  • 2 cups frozen mixed vegetables
  • ½ cup onions, cut up
  • 2 medium potatoes, cubed

Stir fry chicken, onions, potatoes with a bit of oil until translucent in skillet and add frozen vegetables, cook for 3 to 5 minutes, set aside and add sauce (below).

Sauce

  • 3 tbsp butter or margarine
  • 3 tbsp all purpose flour
  • 1 cup half and half cream
  • ¾ to 1 cup chicken broth
  • salt and pepper to taste

Cook butter and flour until bubbly, stir in half and half and chicken broth to thicken. Stir sauce into filling and set aside.

Roll ½ of the dough into a rectangle (1?8″) and fit into 11″ x 9″ pan and trim pastry. Add filling. Roll out the dough for the top cover, slit, and brush with 1 egg and 1 tbsp of milk (beaten) for a golden brown crust.

Bake at 375?F for 35 to 45 minutes or until crust is golden brown. Let stand 5 minutes. Cut into squares.

Hint: Use the same spiced crust for meat pies.