Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Double Layer Pumpkin Cheesecake
OK. We might be pushing the season, but the time of pumpkin spice will soon be upon us. Give this delicious twist on a pumpkin pie a try!
OK. We might be pushing the season, but the time of pumpkin spice will soon be upon us. Give this delicious twist on a pumpkin pie a try!
Ingredients
Cheesecake Layer:
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 large eggs
1 (9 inch) prepared graham cracker crust
Pumpkin Layer:
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves, or more to taste
1 pinch ground nutmeg, or more to taste
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.
Spread 1 cup batter in the graham cracker crust.
Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.
Carefully spread on top of plain cheesecake batter in the crust.
Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
Refrigerate for at least 3 hours before serving, preferably overnight.
Perfect Pumpkin Pie
The one and only! Eagle Brand milk makes this traditional dessert the perfect ending to a Thanksgiving feast.
The one and only! Eagle Brand milk makes this traditional dessert the perfect ending to a Thanksgiving feast.
Ingredients
1 (15 ounce) can pumpkin
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
2 large eggs large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust
Directions
Step 1
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Step 2
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
French Leek Pie
It's an original French recipe baked during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.
It's an original French recipe baked during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.
Ingredients
Ingredient Checklist
1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 ¼ cups shredded Gruyere cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium-low heat.
Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft.
Season with salt and pepper.
Reduce heat to low. Stir in cream and cheese, and warm through.
Pour mixture into pie shell
Bake in preheated oven for 30 minutes, or until custard is set and golden on top.
Allow to sit 10 minutes before cutting pie into wedges.