Cooking with Susie Q

With Halloween here this weekend, most of us realize that trick or treaters show up accompanied by adults-many are our neighbors and friends.  If it is cold out, you may want to invite them in for one of these snacks and a cup of coffee as a treat for them!  Have a fun and safe Halloween and enjoy your family and neighbors!
    I had a reader remind me that apples are still quite reasonably priced and pumpkins are available everywhere you look.  Kim suggested that we have some recipes using these ingredients.  So, here are the ones I have been able to find.  If you have any to share, let us know.  The apple crumble is a family favorite and the cheesecake recipe is one I received from Nancy in Holden.

 Directions: Preheat oven to 400 degrees F. Arrange apple slices in unbaked pie shell. Mix 1/2-cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

 Directions: To make dough: in a small bowl, combine 1 cup flour, 1/2 cup ground almonds, and 1/4 cup sugar; cut in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom and up the sides of a 9-inch springform or cake pan. Refrigerate for 30 minutes.
To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/4 cup sugar, and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust.
To make topping: in another medium-sized bowl, combine brown sugar, 1 tablespoon flour, and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with 1/3 cup slivered almonds.
Bake at 350 degrees F for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove from pan.

Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9×13 inch pan.
Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
Bake at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean.

Directions:  Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9×13 inch pan.  In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Have a great week and enjoy Halloween. Keep writing, have a great week, and we’ll talk more next time.
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.