Season Change and Baking...

                                         
                                                          Season Change and Baking...


 What is it about autumn that spurs me to want to spend more time in the kitchen baking? Is it the shorter days, or the cooler weather? Is it the sight of falling leaves and pumpkin patches? Maybe it is connected with the desire to make the home even more inviting by having the fall scents of cinnamon, pumpkin, maple, caramel, cranberry and apple wafting from the oven. 

 Recently I got hold of the latest Fall Baking magazine, which is chock full of gorgeous full page pictures seeped in hues of scarlet, burgundy,and muted orange. This magazine is addicting to bakers because each recipe has a corresponding close-up picture that brings the food so close you can smell it!

 In addition, there are side articles on topics of interest to cooks in general, such as: sugaring, which focuses on a maple farm in Vermont. Check out coombsfamilyfarms.com to learn more about sugaring and for maple recipes from the Maple Kitchen.

 The magazine focuses on fall flavors in each section, whether it be breads, cakes, cookies, pies or snacks. Each recipe is geared for the average home cook, without requiring rare ingredients. The pictures alone are cause for inspiration, and after browsing through the magazine, I have decided to get baking a few of these recipes so that I can see if indeed this magazine is the treasure I believe it to be. 

My first recipe will be:
  Maple Cheesecake with Maple-Glazed Pears and Cranberries

3/4 cup all-purpose flour

3 Tbsp. packed brown sugar

1/4 cup butter

1/4 cup finely chopped pecans, toasted

3  8 ounce packages cream cheese, softened

1  8 ounce container mascarpone cheese

3/4 cup packed brown sugar

1/2 cup pure maple syrup

1/4 cup half-and-half or light cream

2 Tbsp. all-purpose flour

1 tsp. vanilla

3 eggs, lightly beaten

whipped cream (optional)

1. Preheat oven to 350 degrees. For crust, in a medium bowl combine the 3/4 cup flour and the 3 Tbsp. brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Pat crumb mixture onto the bottom of a 10-inch spring form pan. Bake in the preheated oven for 10-12 minutes or until lightly browned. cool crust on a wire rack while preparing filling.

2. For filling  in a very large bowl combine cream cheese and mascarpone cheese; beat with an electric mixer on medium speed until smooth. Add the 3/4 cup brown sugar, the 1/2 cup maple syrup, the half-and-half, the 2 Tbsp. flour, and the vanilla;beat until well mixed. Add eggs all at once; stir just until combined.

3. Pour filling into the crust-lined pan, spreading evenly. Bake in the preheated oven for 35-40 minutes or until a 2 1/2 to 3-inch area around the outside edge appears set when gently shaken (center will be soft, but will set up as cheesecake cools).

4. Cool in spring form pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of pan. Cool for 2 hours. Cover and chill for 4 to 8 hours.

5. If desired, top with whipped cream or drizzle with additional maple syrup. Serves 12 people.