Jim D’s Famous Dessert Recipes

With the holiday season in full swing, many of you will be in the kitchen whipping up tasty treats. It’s always fun to try new recipes, so from our Dowling family to yours we’d like to share Jim’s favorite holiday desserts. Jim is an avid cook who often brings his creations into the office for others to enjoy. The chocolate pumpkin cheesecake will definitely make you the favorite aunt, uncle, cousin, or daughter at your next holiday celebration!

Chocolate Pumpkin Cheesecake

Ingredients
1 1/4 C graham cracker crumbs
2 Tbs sugar
4 Tbs unsalted butter

1 C mini semi-sweet chocolate chips
3- 8 oz. cream cheese
1 C sugar
1/4 C light brown sugar
1- 16 ox. pumpkin
4 eggs
1/c C evaporated milk
1/4 C cornstarch
3/4 tsp cinnamon
1/8 tsp nutmeg

Butter pan. Mix crumbs, sugar and 4 Tbs butter- press into pan.

Preheat oven to 325 degrees. Melt chocolate in saucepan and mix well. Beat cream cheese with sugars until smooth. Beat in pumpkin. Add eggs, evaporated milk until blended. Sift in corn starch, cinnamon and nutmeg. Beat until just mixed. Stir 1 C pumpkin mixture into chocolate. Pour remaining pumpkin into crust. Spoon chocolate mixture into small circles then swirl. Put cheesecake on baking sheet. Bake 60 minutes at 325 degrees. Turn oven off and leave cheesecake in the oven for 30 minutes. Cool 3 hours. Refrigerate. Makes two x-large pies.

German Chocolate Pie- For those of you with a large sweet tooth

Ingredients 
1 pkg. (4 oz) German chocolate
1/2 C butter
1 can (12 oz) evaporated milk
1 1/2 C sugar
3 Tbs cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla extract
1 9″ unbaked deep dish pastry shell
1/2 C chopped pecans
1 1/3 C coconut

Preheat oven to 375 degrees. In a saucepan, melt butter and chocolate over low heat, mix well. Remove from heat– blend in milk and set aside. In a bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into pie shell. Combine coconut and pecans, sprinkle over filling. Bake at 375 degrees for 45-50 minutes or until puffed and browned. Cool 4 hours. Chill. (It becomes firm as it cools).

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