(credit goes to J M Thomas on Allrecipes.com for the original recipe)
I modified it to be low-carb, diabetic friendly.
2 (8 oz) packages of cream cheese
3/4 cup Splenda
1 (15 oz) can pumpkin puree (I used 16 oz of homemade pumpkin puree)
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/3 teaspoon salt
2 prepared 8 inch pastry shells
1. Preheat oven to 350 degrees F (175 degrees C)
2. Beat together the cream cheese and the Splenda
3. Add the pumpkin, spices and vanilla
4. Beat in eggs one at a time.
5. Add salt. Beat until creamy
6. Pour batter into two pastry shells
7. Bake for 50 minutes or until the knife inserted in the center comes out clean.
Let cool then top with whipped topping if desired.
Buttermilk Cheese Bread
(I found this recipe in the Summer 2011 issue of Quiltposium Magazine, located at www.SewManyPlaces.com)
For use in a bread machine, or according to the directions, you could mix it all together and bake it in a normal loaf pan.
1.5 cups of buttermilk
3 cups bread flour (I used just regular white flour)*
1/2 cup whole wheat flour
1.5 teaspoons of salt
2 tablespoons of sugar
1 cup finely shredded old or sharp cheddar
1 package of yeast
Load all ingredients into your bread machine as your manufacturer instructs.
Cook to a "light" setting - if your machine has a choice of settings. (shorter cooking time)
* according to several recipe websites I've visited over the years, there is a difference between regular white flour and "bread" flour - that was created when bread machines hit the market. Apparently, the wheat flours in the US are a little harder in structure than our Canadian wheat flours, so the "bread machine" flour was created. If you're using a Canadian brand of regular white flour, you do not need to use the specially marketed bread flour.
I've always used regular white or whole wheat flours in my bread machine (and when I made bread the old fashioned way, knead, knead, rise, knead, rise) and have never had a problem with my bread flavours or rising.