After making pumpkin pie, I had leftover purée and created delicious mini cheesecakes using a ginger cookie crust. The recipe combines cream cheese, pumpkin purée, and various spices. It’s easy to prepare and yields 16 mini treats, perfect for utilizing leftover purée. Other recipes like pumpkin pie waffles are also suggested.
This post shares a comforting roasted tomato soup recipe, perfect for using an abundance of homegrown tomatoes. The ingredients include assorted tomatoes, onion, garlic, olive oil, smoked paprika, baking soda, and fresh basil. The soup enhances flavors and can be frozen for later enjoyment, providing a taste of summer in winter.
This recipe offers a savory twist on traditional thumbprint cookies, using cheddar cheese and spices. The dough can be made ahead and frozen. Each cookie is shaped and indented for filling with chutney or hot pepper jelly after baking. It yields 24 biscuits, perfect for snacking.
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Creamy crustless dessert a winner! Sometimes called burnt Basque cheesecake, this is a recipe that…
A versatile snack or condiment! Having grown up on the not-so-fancy dip of dehydrated onion…
Constantly Cooking with Paula Roy 