WEAU - Recipes

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Only Mr. food tells you how to cook for the real world, with meals made in the kind of time you have, with ingredients you probably already have in the house, and this is no boring food.

Mr. Food unravels good cooking and makes it uncomplicated, showing you how to get results like professional cooks while using all kinds of short cuts. You don't have to be an expert in the kitchen to get expert results, with Mr. Food in your corner. Just get the recipes, follow the instructions, and in no time, you'll be eating better!

So, who is Mr. Food?

Art Ginsberg invented the persona of Mr. food more than 25 years ago, and his idea of taking complicated recipes and adapting them to real kitchen cooking has made him a celebrity around the world.

His local television appearances began in 1975, and for 90 seconds a day, he brought his easy and tasty recipes to living rooms in cities across the county. Today, he can be seen in 150 cities.

At WEAU-TV, we're happy to have made Art and Mr. Food a part of our family.

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Pick up a week's worth of recipes at Festival foods in Eau Claire. You'll find them by the meat counter. That is also where You'll find Mr. Food's cookbooks. While you're there, pick up your ingredients to make your Mr. Food recipe!

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Recipes

Ingredients Needed:
Crust

1 Tbsp. butter or margarine, softened

1 1/4 cup finely chopped pecans

1/4 cup fine dry bread crumbs

2 Tbsp. sugar

2 Tbsp. butter or margarine, melted

Filling

4 (8 oz.) pkg. cream cheese, softened

1 cup firmly packed brown sugar

2/3 cup sugar

5 eggs

1/4 cup all-purpose flour

2 tsp. pumpkin pie spice

2 tsp. brandy, if desired

16 oz. can pumpkin

Directions:
1. Heat oven to 350°. Butter 9-inch spring form pan.

2. In medium bowl, combine pecans, breadcrumbs and sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up sides of pan, refrigerate.

3. In large bowl, beat cream cheese at medium speed until smooth and creamy. Beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating just until blended.

4. In small bowl, combine flour, spice brandy and pumpkin, and mix well. Gradually add to cream cheese mixture, beat until smooth. Pour into crust lined pan.

5. Bake for 1 hour 20 minutes to 1 1/2 hours or until center is set. Turn oven off and let cake stand in oven for 30 minutes with door open at least four inches.

6. Run sharp knife around edge of pan.

7. Cool to room temperature on wire rack.

8. Cover, refrigerate overnight.

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