Ellen's Favorites

Pumpkin Cheesecake

Ingredients

rust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Scrumptious Blueberry Pancakes

INGREDIENTS

1 ½ cups all-purpose flour

3 Tbs. cane sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp salt

2 large eggs, separated

2 Tbs. vegetable oil

1 1/3 cups buttermilk

1 Tbs. plus 1 tsp. lemon zest

1/8 tsp. vanilla extract

Pinch cream of tartar

2 cups fresh blueberries

Butter

DIRECTIONS:

Mix together the flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest, and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.

In a small bowl, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let set for 15 minutes and gently fold in the blueberries.

Heat a nonstick grill or cast iron pan over medium heat. Brush with the butter and heat until the butter just begins to sizzle. Scoop scant ¼ cup batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 ½ minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to baking sheet and keep warm in a low oven.

The BEST Buttermilk syrup

INGREDIENTS:

½ cube butter

½ cup buttermilk

1 cup sugar

½ tsp. baking soda

1 tsp. vanilla

DIRECTIONS:

In a saucepan heat the butter, buttermilk, and sugar until sugar is dissolved. Add baking soda, when it starts to bubble add vanilla. (Careful- can boil up quickly and overflow.)

egg salad.jpg Tarragon Shallot Egg Salad

For egg salad

8 large eggs
1/2 cup mayonnaise
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped fresh tarragon, or to taste
2 teaspoons tarragon vinegar or white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

For sandwiches

Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups tender pea shoots (3 oz) or shredded lettuce

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Cooks' note: • Egg salad can be made 1 day ahead and chilled, covered.

Courtesy of Bon Appetit, October, 2007

Halloween Spiderweb Cookies

INGREDIENTS

2 batches Decorating Icing

1 batch SUGAR COOKIES (See Recipe Below), cut out using 3 1/3-inch round or octagonal cookie cutter, baked according to directions, and cooled completely
Black food coloring, preferably liquid Icing (See Recipe Below)

Icing:
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.

Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 minutes with a handheld. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Sugar Cookies:
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla

Whisk together flour and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.

Put oven rack in middle position and preheat oven to 350°F.

Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.

Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.

Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.

Special equipment: 3 pastry bags fitted with couplers, 2 #3-size (medium, round) decorating tips, 1 #1-size (small, round) decorating tip, small offset spatula, toothpicks

PREPARATIONS

Make thin icing: In large bowl, stir together 1 batch icing and 2 tablespoons water. Fit 1 pastry bag with #3-size tip and fill with thin icing.

Color thicker icing: Divide second batch icing between 2 medium bowls. To icing in 1 bowl, gradually mix in black food coloring until icing is black. Fit second pastry bag with second #3-size tip and fill with black icing.

Fit third pastry bag with #1-size tip and fill with remaining (thicker) white icing.

Pipe border: Using pastry bag with #1 tip and thicker white icing, pipe around outer edge of 1 cookie. Repeat with remaining cookies and let set 2 minutes.

"Flood" to fill center: Using pastry bag with #3 tip and thinner white icing, squirt pool of icing into center of 1 cookie, then spread to edge with small offset spatula. Repeat with second cookie, giving first time to set.

Pipe circles: Returning to first cookie, using pastry bag with black icing, pipe concentric circles over white icing, beginning in center and ending almost at edge. Repeat with second cookie, giving first time to set.

Form spiderweb pattern: Returning to first cookie, position tip of toothpick in center and drag through icing out to edge. Wipe tip and repeat 7 more times to make 8 evenly spaced, radiating lines like spokes of wheel.

Next, position tip at edge, halfway between 2 lines, and drag inward to center to create another line. Wipe tip and repeat 7 more times to make 8 more lines between first 8.

Repeat process with second iced cookie. Repeat with remaining cookies, working in batches of 2 to allow icing to partially set, but not harden, between steps. Let cookies dry, uncovered, at room temperature 10 hours or overnight. (Once dry, cookies will keep, layered between sheets of wax paper or parchment, in airtight container at room temperature 1 week.)

FETA BURGERS WITH GRILLED RED ONIONS
3 pounds lean ground beef
1 cup (packed) crumbled feta cheese
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
8 large garlic cloves, peeled
1/2 cup plus 1 tablespoon extra-virgin olive oil
Nonstick vegetable oil spray
2 medium red onions, peeled, each cut crosswise into 4 slices
8 hamburger buns
2 large tomatoes, each cut crosswise into 4 slices

Break up beef in large bowl. Sprinkle feta, oregano, salt, and pepper over; toss. Divide into 8 portions; form each into 41/2-inch patty, pressing in center to form slight indentation. DO AHEAD Can be made 1 day ahead. Cover; chill.

Puree garlic in processor. With machine running, gradually add 1/2 cup oil; process 30 seconds. DO AHEAD Can be made 1 day ahead. Cover; chill.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush onion with 1 tablespoon oil; sprinkle with salt and pepper. Place burgers and onions on grill. Cover; cook 5 minutes. Turn; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer. Transfer to plate. Brush cut sides of buns with garlic oil. Place buns, cut side down, on grill; toast about 1 minute. Turn; cook until heated, about 1 minute.

Place burgers on bun bottoms. Top each with onion, tomato, and bun top.

Courtesy of Bon Appetit, June 2002

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Almond cream filling
1 cup half and half
1 vanilla bean, split lengthwise
1/3 cup sugar
1/4 cup all purpose flour
2 large eggs
1/2 7-ounce roll almond paste (scant 1/2 cup packed), diced
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 tablespoons (1/4 stick) unsalted butter
2/3 cup chilled heavy whipping cream

Cake
1 1/2 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup lukewarm water
1/2 cup vegetable oil
5 large eggs, separated
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons grated lemon peel

1 cup raspberry preserves

Almond cream cheese frosting
2 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
3/4 teaspoon almond extract

Assorted fresh berries (such as strawberries and blueberries)
Currant jelly, warmed

For almond cream filling:
Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.

For cake:
Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.

Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.

Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.

Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.

For almond cream cheese frosting:
Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)

Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.

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Ellen is Chairperson of the Keller Williams Cares charities efforts in her office. Here is a local success story she wants to share:

Article published in the Spectrum online version, May 17, 2007

Fundraising efforts turn out sweet

By BRITTANY DUNCAN

bduncan@thespectrum.com

ST. GEORGE - Dixie Downs Elementary students raised $8,000 for a fellow student injured in a car accident earlier this year. Priscilla Taylor, with Keller Williams Realty, approached Ellen Plante, chairman of Keller Williams Cares, to sponsor a fundraiser on behalf of 10-year-old Robby Pendleton.

"(Robby) helped my son ride his bike," Taylor said. Robby's uncle, Courtney Pendleton, said it was an example of paying it forward. Courtney Pendleton said he was surprised by the magnitude of the fundraiser. "All these people stepped up and they don't even know him," Courtney Pendleton said. Courtney and his sister Bonnie Pendleton were on hand at the elementary school to see cookie dough get distributed to the students. Bonnie was brought to tears while talking about her brother, Robby's dad. "He has literally lived in the hospital and he hasn't left his side, not once," Bonnie Pendleton said. She said the money is needed not so much for medical expenses, but for the changes the family has had to make. Robert Pendleton, Robby's dad, hasn't been able to work since the accident on Feb. 4. A wheelchair accessible van will also need to be bought, Bonnie said. Robert's house has already been made wheelchair accessible due to the contributions of local construction companies.

"The biggest hero in all this is Robert, his dad," Courtney Pendleton said. "He's the kind of person we all wish we could be." The Pendleton family said they were all humbled by the support and the willingness of KW Cares to help. KW Cares not only sponsored the fundraiser, but it also offered prizes to the top two sellers and pizza parties to the two classes that sold the most.

The top seller of the fundraiser, Gavin Perkins, and his family also held a garage sale on behalf of Robby. They raised approximately $2,000. "He was my friend," Perkins said. "I used to live two doors down from him."

Joseph Seamons was in the same class as Robby this school year. "I helped [Robby] so much because he was becoming my friend and I helped him a lot when he needed it," Seamons said.

The second-place seller, Jessica Isaacson, sold $550 worth of cookie dough. Isaacson is using her $25 prize to help buy a miniature schnauzer.

Contributions to Robby and his family can still be made through Zions Bank on Sunset Boulevard to the Robby Pendleton Fund.

Ellen's Favorites

Pumpkin Cheesecake

Ingredients

rust:

Filling:

Directions

For crust:

For filling:

Ellen Plante-Klein