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Ingredients

2 cups sugar
2 sticks margarine
3 eggs
+/- 9 slices of bread, torn into small pieces (remove the crust) -- enough to fill 4 cups.
1/4 cup milk
20 oz can crushed pineapple

Preparation

Preheat oven to 325.

Grease 9x13 pan.

In mixer ...
Cream margarine and sugar 'til smooth.
Add eggs, mix til smooth.
Slowly add in bread pieces -- 1 cup at a time.
Add pineapple and milk.

Bake for one hour.

In Lieu of a real blog entry ... as promised ... here is the recipe for my Maple Pumpkin Cheesecake that I made for Thanksgiving two months ago. It was a HUGE hit and was super easy to make. There's lots of ingredients -- but I had never made a cheesecake before and this one turned out great. Enjoy! It's delicious!!!!

MAPLE PUMPKIN CHEESECAKE

Ingredients for Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 cups canned pumpkin (NOT pumpkin pie mix)
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze
1/2 cup maple syrup
2/3 cup Whipped cream
1/4 cup chopped Pecans, optional

Instructions

1. Preheat oven to 325º.

2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

4. Bake 1 1/4 hours or until center appears nearly set when shaken.

5. Cool 1 hour. Cover and chill at least 4 hours.

6. Maple Pecan Glaze: In medium-sized saucepan, combine 2/3 cup whipping cream and 1/2 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/4 cup chopped pecans. Cover and chill until served. Stir before servings.

To serve, spoon Maple Pecan Sauce over cheesecake.

It's that time of year again. I'm going shopping this afternoon to get all the ingredients for my annual Thanksgiving dishes. That's a nice thing about having a fairly large family :grouphug: -- you don't ever have to cook a LOT of food for the holidays. A different section of the family does the turkey every year and everyone else brings vegetables, desserts, breads and drinks. For the past 4 years, I've had desserts because everyone has loved this Pumpkin Roll recipe. (I try to add a different dessert to go with it every year -- this year I'm making a Maple Pumpkin Cheesecake. If it turns out well, I'll post that recipe after turkey day!!) So I'm off to the store to get the ingredients I don't already have!

:bigthumb: It's a beautiful dessert, and it tastes great too! I've made it for four years in a row now, and it's turned out great each time. So I figure if I can make it and not screw it up ... anyone can.

PUMPKIN ROLL

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 10x15 inch jellyroll pan.

2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter and press lightly into the batter.

3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.

4. Now it's time to make the filling! With an electric mixer, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth.

5. Unroll pumpkin cake when cool, spread with filling (All of the filling will ooze out towards the sides -- so don't spread too much filling near the edges.) Now, carefully roll it up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar.

6. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; (For a little extra "prettiness", lightly dust the roll with more confectioners sugar). Approximately 15 servings.