Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake
Yields 1
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Ingredients
  1. 3 pounds cream cheese
  2. 5 ounces granulated sugar
  3. 1 ½ ounces cornstarch (3 tablespoons)
  4. 1 T +/- Pumpkin Pie Spice
  5. 10 ounces whole egg (~5 each large)
  6. 10 ounces pumpkin purée
Instructions
  1. Basic creaming method
  2. Prepare a 10-inch cake pan with spray and parchment or use a spring form pan
  3. Make graham crust with ground ginger, press into the bottom of the pan and bake for 10 minutes t 350º F
  4. Pour batter into pan and bake in water bath at 320º F until firm
  5. Cool and refrigerate overnight
  6. Remove from pan with blowtorch or hot water
  7. Garnish and serve as desired
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Rosemary Pecan Brittle

Rosemary Pecan Brittle

Rosemary Pecan Brittle
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Ingredients
  1. 1 # granulated sugar
  2. 1 cup corn syrup
  3. 1 cup water
  4. 2 cups toasted, warm pecan pieces
  5. 1 ½ teaspoon sea salt
  6. 2 tablespoons Villa Manodori Extra Virgin Olive oil with Rosemary**
  7. 1 teaspoon baking soda – dissolved in 1 tablespoon water
  8. 1 tablespoon butter, unsalted
  9. 2 tablespoons Fresh rosemary, chopped if desired
Instructions
  1. In a heavy saucepan combine the sugar, corn syrup and water. Bring to a boil and wash down the sides of the pot every few minutes. Cook to 300º F.
  2. Meanwhile toast the pecan pieces. Toss with the sea salt and olive oil as soon as you remove them from the oven. Allow to cool slightly.
  3. Dissolve the baking soda in the water.
  4. Add pecans to the sugar solution at 300° F, stir for about 10 seconds to coat the nuts. Add the butter and the baking soda solution (stir the solution before pouring it in to get the maximum benefit from the baking soda).
  5. Remove from heat; stir to incorporate all the ingredients. Stir in the fresh rosemary.
  6. Pour onto a Silpat, cover with another Silpat and roll to desired thickness.
  7. Cool completely and then serve as desired.
  8. Store in a cool dry place in an airtight container.
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Crock Pot Apple Butter

Crock Pot Apple Butter

Crock Pot Apple Butter
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Ingredients
  1. 3 quarts of apples peeled and sliced thin (Could be more or less depending on the size of your Crock pot. The crock pot should be heaping full of apple slices.)
  2. 2t cinnamon
  3. 2-3 cups of sugar (to taste)
  4. ½ t ground cloves
Instructions
  1. Put you’re peeled and sliced apples in the crock pot and cook down for 8 -10 hours stirring occasionally.
  2. Add the cinnamon, sugar, and cloves – stir them in
  3. Continue cooking all day on low stirring occasionally
  4. Let cool for a bit before putting in the jars
Notes
  1. This Recipe is great when you either have a lot of apples that you need to utilize, you would like to make a big batch of apple butter to put in pretty jars to give as gifts, or both.
  2. How much you will yield and the amount of
  3. spice is proportionate to the size of your crock pot.
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Bourbon Carmel Corn

Bourbon Carmel Corn

Bourbon Carmel Corn
Yields 1
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Ingredients
  1. 2/3 Cup Corn Kernels
  2. 2/3 Cup Brown Sugar
  3. 2 T Light Corn Syrup – Karo brand
  4. ½ Cup Knob Creek, plus 2 T – keep separate
  5. 4 T Butter (I prefer Plugra, salted butter)
  6. +/- 1 T Coarse Sea Salt
Instructions
  1. Preheat oven to 275°F
  2. Pop corn in a hot air popper, measure 16 cups, remove all un-popped kernels, set aside in large metal bowl
  3. Prepare 2 baking sheets with parchment paper, or lightly spray with pan release
  4. In saucepan over medium heat, add the corn syrup, butter, brown sugar and ½ cup of Knob Creek, stir until sugar is dissolved
  5. Boil rapidly for 8 minutes, add 2T of Knob Creek and boil 1 more minute
  6. Quickly pour syrup over popped corn in metal bowl and stir gently to evenly coat the corn using a heat resistant spatula
  7. Divide onto two prepared pans, sprinkle with salt (as desired), bake for 20 minutes, rotate pans, bake another 30 minutes
  8. Remove from oven, cool on pans, put into well sealed container or zip top bag, that is if there is any left to put in the bag!
  9. Consume within a few days
Notes
  1. **This does not work very well if it is really humid out or raining**
The Guiding Knife http://theguidingknife.com/
Pumpkin Spice Cake with Bourbon Glaze

Pumpkin Spice Cake with Bourbon Glaze

Pumpkin Spice Cake with Bourbon Glaze
Yields 2
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Ingredients
  1. 2 cups Granulated Sugar
  2. ¾ cup Vegetable Oil
  3. ½ cup Apple Sauce
  4. 2 teaspoons Vanilla Extract
  5. 2 cans (15oz.) Canned Pumpkin Puree
  6. 4 Eggs, large
  7. 2 cups All-Purpose Flour
  8. 1 tablespoon Baking Powder
  9. 2 teaspoons Baking Soda
  10. ¼ teaspoon Salt
  11. *Spices of your choice! (Feel free to add whatever fall inspired spices you’d like, and add according to how much spice you would like to come through in your cake)
  12. Example
  13. 2 teaspoons Ground Cinnamon
  14. ¼ teaspoon Ground Nutmeg
  15. ¼ teaspoon Ground Clove
  16. ¼ teaspoon Ground Ginger
Bourbon Glaze
  1. 1½cups Powdered Sugar
  2. Knob Creek Bourbon
  3. Water
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit and prepare your pans for baking.
  2. Sift flour, baking powder, baking soda, salt and spices into a bowl and set aside.
  3. Put your sugar, oil and applesauce into mixing bowl and beat.
  4. Add in your vanilla extract and pumpkin puree.
  5. Mix in eggs, one at a time, until fully combined.
  6. Gradually add in your dry ingredients that you previously sifted. Be sure to scrap down the sides and base of your bowl with a spatula to make sure everything is fully incorporated.
  7. Fill your pans and bake for 30 minutes, or until done.
Bourbon Glaze
  1. simply mix these ingredients together in a bowl.
  2. Making this glaze is simple and fun! You have the freedom to play with the consistency you want as well as the amount of Bourbon goodness! Add liquids in small amounts to ensure you make it to your liking!
Notes
  1. Tip: If you aren’t sure if your cake is done by sight or touch, try the toothpick method!
  2. Simply poke the center of the cake with a toothpick and if the toothpick comes out clean (no batter on it) then your cake is done!
The Guiding Knife http://theguidingknife.com/
Lemon Bars

Lemon Bars

Lemon Bars
Serves 400
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Cook Time
40 min
Total Time
1 hr 40 min
Cook Time
40 min
Total Time
1 hr 40 min
Trip Dough
  1. Granulated Sugar 4 lb
  2. Butter – unsalted 8 lb
  3. AP Flour 12 lb
Lemon Filling
  1. Granulated sugar 18 lb
  2. Lemon juice, fresh 13 ½ cups
  3. Lemon zest, fresh 6 T
  4. AP flour 6 ¾ cups
  5. Eggs – whole 97
  6. Baking powder 6 T + 2 ½ t
Trip Dough
  1. Basic creaming method
  2. Cream butter and sugar on medium speed until smooth
  3. Butter should be about 70°F for best results
  4. Scrape the bowl well
  5. Add flour and mix to combine
  6. Pat out onto a lined sheet pan and relax in the refrigerator for 2 hours
  7. Scale out 3# 4 oz of trip dough for each of the four sheet pans
  8. Press the dough evenly onto the sheet pan and up the sides
  9. Brush with egg whites and bake for 14 minutes at 375°F
Lemon Filling
  1. Scale all ingredients and mix in a 60 quart mixer with a whip until well combined
  2. Pour 1 gallon of the lemon mixture into each of the four sheet pans with trip dough prebaked
  3. Bake at 300°F for one hour
  4. Cool, refrigerate over night then they are ready to be cut and served
  5. Can be dusted with powdered sugar or snow sugar for service
  6. You can freeze these for up to one month or refrigerate for one week
The Guiding Knife http://theguidingknife.com/