You might need to buy:
  • http://www.browneyedbaker.com/classic-green-bean-casserole-recipe/
Belongs to hollyanna Pumpkin Torte 

Wonderful! Freezes well.

You might need to buy:
  • Sugar
  • eggs
  • butter
  • Cinnamon
  • large container Cool Whip or store brand
  • equivalent
  • Bag of graham cracker crumbs

*We like a combination of all-purpose and white whole wheat flours here. Use all AP (for a higher rise), or all white whole wheat (for more fiber and a lower rise), if desired.

You might need to buy:
  • cinnamon Flav-R-Bites or cinnamon chips
ready in about 1660 minutes; serves 10
You might need to buy:
  • * 1 bunch fresh rosemary
  • * 2 cups kosher or sea salt
  • * 2 cups sugar
  • * 2 tablespoons dried thyme
  • * 1 tablespoon dried rosemary
  • * 2 tablespoons whole black peppercorns
  • * Ice
  • * 1 bunch fresh sage
  • * 1 bunch fresh thyme
  • * 5 bay leaves
Belongs to cokerlj Eggnog Pie 
  • Currently 2/5 Stars.
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You might need to buy:
  • sugar
  • flour
  • eggnog
  • eggs beaten
  • vanilla
  • nutmeg
  • 9-inch unbaked pie crust
Belongs to cokerlj Pumpkin Cream Swirl Pie 
  • Currently 2/5 Stars.
  • Star_small_rt
You might need to buy:
  • canned pumpkin
  • large eggs
  • sugar
  • sour cream
  • cream cheese at room temp
  • 9-inch unbaked pie crust
  • cinnamon
  • ground ginger
  • ground cloves
ready in about 25 minutes; serves 12
You might need to buy:
  • white wine
  • orange zest
  • salt
  • dried thyme
  • rubbed sage
Belongs to cokerlj Pumpkin Fluff Dip 
  • Currently 5/5 Stars.
  • Star_small_rt

Pretty good stuff.

You might need to buy:
  • instant vanilla pudding
  • canned pumpkin
  • cool whip
  • pumpkin pie spice
Belongs to jtkag Cornbread Thang 
You might need to buy:
  • sugar
  • eggs
  • sour cream
  • Jiffy Corn Muffin mix
  • the cheapest cream corn you can buy

MAKES ONE 9-INCH CAKE, SERVING 12 TO 16

Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (related recipe) is a grand addition.

WHY THIS RECIPE WORKS:
We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passed over brown sugar, which overpowered the pumpkin, in favor of milder granulated sugar. Baking the cake in a water bath in a moderate oven also helped give our pumpkin cheesecake recipe its velvety texture.

http://www.americastestkitchenfeed.com/cooking-science/2012/11/we-prove-it-gentle-heat-guarantees-smooth-custards/

You might need to buy:
  • CRUST:
  • granulated sugar
  • ground ginger
  • ground cinnamon
  • ground cloves
  • FILLING:
  • ground cinnamon
  • ground ginger
  • ground nutmeg
  • ground cloves
  • allspice
  • table salt
  • vanilla extract
  • lemon juice from 1 lemon
  • heavy cream