Carrot Cheesecake

Carrot Cheesecake
350*F approx 1 hour bake time  8-9inch springform (or rectangle baking dish - for potlucks, etc to be able to serve more folks)

This is a slightly fussy recipe in that you need to cook the carrots ahead of time, then cool to room temp before assembling the cheesecake.  I think the effort is worth it though.  :)


prep info for the carrot puree:


grate a bunch of carrots (i did 6 cups worth- i think maybe 3 cups would be more than enough).
then cook in sauce pan with butter and brown sugar (i used 2T butter and 1/4c brown sugar - that was in 6 cups grated carrots).  when soft and puree-able, remove from stove (stir constantly or risk burning - the carrots released quite a bit of juice that reabsorbed when cooled)

you'll need 1/2 cup of this blendered up (a soft puree) for the actual recipe (cooled to room temp)


ingredients: 
3 (8 oz) cream cheese (24 oz total)
1/2 cup white granulated sugar
1/4 cup brown sugar - soft packed
2 eggs
6 oz evaporated milk (I would have done heavy cream but I was out)
1/2 cup carrot puree  (see above for prep instructions)
2 t rum vanilla extract*
2 T orange juice
1 1/2 t cinnamon

directions:

cook 1 hour or til solid in center. then, prop door slightly open and cool in oven (temp offf)

traditional cheesecake baking rules apply - make sure there's a lot of moisture in oven (I use 2 sheet cake baking pans side by side filled with water on rack right below cheesecake - works great for lots of moisture). (keeps cake from cracking and drying out).

all ingredients are room temp. (otherwise they don't blend well together and you have weird cream cheese lumps in the batter.)










*rum vanilla extract:  (this is homemade - a bunch (10? 20? (not sure how many i sliced and stuck in there, lol) of bourbon vanilla beans infused into rum - shake every once in a while til it smells like vanilla and is a very dark color and not liquor - takes a couple of months to prep)

Chocolate Raspberry Torte

aka Dodi's birthday cake.  :)

oven 350*F,  makes (2) 9-10" cakes

ingredients:

batter:
3 cups butter, unsalted
1.5 cups coca-cola
24 ounces semisweet chocolate pieces
1/3 + 1/8 cup raspberry preserves (strain all seeds out)
1.5 teaspoons lemon juice
12 eggs, room temperature
1.5 cups white granulate sugar
1 vanilla bean - cut open and extract seeds for recipe.  (toss the pod in your homemade vanilla extract or put in with some white granulated sugar to make vanilla sugar for another use).  (don't just toss that pod!)


Glaze:
1.5 cups semi sweet chocolate chips
3 Tablespoons butter, unsalted


preheat oven 350*F.  Line springform pan with parchment paper and 'grease' with butter and dust with cocoa powder.  (so cake will remove cleanly).

double boiler - mix butter and soda and heat thru.  Remove the pan from the stove and add chocolate, stirring to melt.  Let this mixture cool completely.

In a small mixing bowl, blend raspberry and lemon juice together.  In electric mixer, whip eggs with sugar and vanilla seeds for 10 minutes on high speed.  Whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's ok).  Stir in raspberry preserve mixture.

Reduce heat to 325*F and bake 1 hour - give or take a bit.  Cake is done when it seems set and not jiggly.

glaze - melt chocolate chips with butter in double boiler.  stir to melt evenly.  cool then pour over chilled cake before serving.  (glaze will get hard on cake after refrigeration.)

1-16 servings per cake.  :)

Watermelon Ice Cream

3-4 cups watermelon (puree in food processor til smooth)
1 cup heavy cream (or 'regular' whole (3.25%) or 2% milk will work - but the cream, gives it a much richer flavor)
1/4-1/2 cup sugar
1T, rounded, ener-g-e egg replacer
optional, 4 oz chocolate chips.

i mix all in my food processor (sans chips) and pour into ice cream maker.  about 16-18 minutes in, I add the chocolate chips (or not - my oldest kid does not like textures in his ice cream, so we usually just sprinkle them on servings.)

we are not egg allergic here, BUT i've discovered it's a great way to make fast ice cream.  :)  so we use the egg substitute.  in less than 30 minutes, you will have soft serve ice cream.

enjoy!

this will fit with room to spare in 2 quart ice cream maker. 

Split Pea Soup

Crock pot

1 onion, chopped
2-3 garlic cloves, minced
1 bag split peas
8 cups broth - (turkey, chicken, whatever)
1-2 potatoes, peeled, diced
1-2 carrots, chopped
1-2 celery stalks, chopped (or some celery seed if you're out of celery)
use some, all or different - amount to taste.  :) of the following:
curry powder
cumin
dillweed
 parsley
cilantro
italian seasoning
ginger
salt

crock pot all day.low  use immersion blender (love that thing!!) to make smooth soup.  serve over cooked brown (or whatever you prefer) rice.  - or serve just as is.  i get better compliance with my kids if i serve it over rice.  :)

Chocolate Chip Cookies

choc chip cookie recipe is as follows:

2 1/4 c all purpose flour
1 t salt
1 t baking soda
3/4 c brown sugar, packed
3/4 c granulated sugar
2 sticks butter, room temp
1 t vanilla
2 eggs
12 oz semi sweet choc chips.

fold in choc chips after everything else is mixed.

375*F 10 minutes - makes 40 cookies. double batch makes 65 cookies (i'm guessing family members eat the dough as i'm working - why else would the numbers be so different?)

Peppermint Cheesecake

Peppermint cheesecake
350*F foil wrappers – mini muffin tin 15 minutes; 48 cupcakes

crust

1/2 stick butter, softened
1 cup crumbs from your favorite gingersnaps recipe baked earlier and crushed into crumbs
1/8 cup sugar
1/2 t vanilla extract


batter

1 pound cream cheese
3/4 cups sugar
1/2 t peppermint extract
1/4 t vanilla extract
2 large eggs
pinch of salt
1/8 rounded cup peppermints, crushed



sour cream glaze

1 cup sour cream
1/8 cup sugar
1/2 t vanilla

combine sour cream, sugar and extract with a rubber spatula in a plastic bowl.  spread evenly and smoothly over top of baked filling and return to 350*F oven for 5 minutes.  remove from oven and place immediately in fridge to cool.  this prevents cracks from forming on top of the cake.



garnish

garnish with crushed peppermint

Coconut Frosting/Filling

Today I put together a new filling for Crispy's Pumpkin chocolate Chip Cookies

Simply

take a bag of flaked coconut and put it in your food processor.  Zip it down til it's coarse crumblike in texture.

then add together

room temp:

8 oz cream cheese
2 sticks butter
1 t vanilla
1 bag of powdered sugar
and the coconut (fold in last)

voila, coconut frosting/filling.

yum.  coconut goes so wonderfully with pumpkin.  :)

Lasagna - the easy way! :)

My family LOVES lasagna.  However, I don't usually have the time to do all the pretty parts to make lasagna happen.

So this has been my solution - and it IS the real thing - only difference is, I just mix it together like a casserole.  *grin*  close your eyes and eat. .. yum.

I start with 8 oz of bowtie pasta or penne pasta (gluten free)  cook that up.

While that's cooking away,



Fry up:

1/2 pound sausage, sausage - 2 - 3 kinds is desirable for true italian flavor
1/2 pound pound ground beef
1 onion, sliced
1 green pepper, sliced
 1-2 cloves garlic, minced


cook til onion is almost carmelizing and all meat is cooked.  drain and set aside.

Mix together:

15 oz container ricotta
1 egg, beaten
2 cloves garlic, minced
1/2 cup italian blend cheeses, grated (i buy from aldi - a cash only grocery store)
1/8 cup Parmesan cheese
1/4 cup parsley, chopped finely


Either pull from your pantry/freezer your homemade pasta sauce or use your favorite jarred sauce.


mix everything together in a greased 8x12 pan.

sprinkle  a bag of grated mozzarella cheese on top.


Put in oven 350*F for 1/2 hour or so - til everything is bubbly and smelling oh so yummy and the cheese is starting to brown on top.

Pull from oven and serve.

Voila, easy messy lasagna.  :)  and it's even gluten free!  *grin*

bake at 350*F oven

Coconut Macaroons

2 egg whites
1/4cup + 1/8 cup sugar
1/8 t salt
3/4  package coconut

350*F 25-30 minutes

wisk together egg whites, sugar and salt til frothy.  with a fork, stir in coconut til moistened.

drop mixture by packed level tablespoons onto parchment paper lined sheet.

Cream Cheese Drop Cookies (spritzable)

4 sticks butter, softened
8oz cream cheese, softened
2 cups sugar
2 egg yolks
2 t vanilla
2 t lemon peel
5 cups flour
1 t salt
1/2 t nutmeg
1/2 t cinnamon

350* bake 12-15 minutes or until lightly browned

Pumpkin Cheesecake

Pumpkin Cheesecake





NOTE:  this makes TWO 8 inch cheesecakes.  cut recipe in half if you wish only one cheesecake.  :)  I have found that 2 cheesecakes bake just as well in the oven as one. 

batter
6 (8 ounce) packages cream cheese
1.5 cup granulated sugar
4 large eggs
1 cup homemade pumpkin puree, strained (measure after straining)
1 cup evaporated milk
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 teaspoon cinnamon
2 teaspoons ginger
1 teaspoon  cloves


crust
1 bag coconut flakes
½ stick butter, melted

½ stick butter for coating pans.
2 cheesecakes – 8” pans  350*F

45 minutes or until no longer jiggly in center.  Turn off oven and leave door propped open til you can touch the cheesecake pans without burning yourself badly.  Fridge overnight. 

Freeze and serve or eat 24+ hours later.   Cheesecakes will keep in fridge 7 days.  Good luck trying to make them last that long.  If my family or friends even think there’s a cheesecake lurking in my fridge, they’re gonna find it – long before 7 days. ..  :)

Lemon Butter Frosting

1/2 t lemon peel
1 stick butter, softened

4.5 cups powdered sugar
.25 cups lemon juice

1.5 t vanilla

Mix well.  yum.

can sub orange juice/peel for the lemon for orange butter frosting instead.

this is delightful on spice cake or pumpkin molasses cake. . ..

*double recipe and it will be enough to frost a batch of pumpkin molasses mini cupcakes* (esp if you use the 1M wilton frosting tip.  very fluffy cupcake toppings!)

Pumpkin Molasses Cake

350*F 9x12 pan (30-35 min) or 6 dozen mini cupcakes(12-15 minutes)

1T apple cider vinegar
.75 cups milk


2.5 cups flour
1.5 cups brown sugar, packed
1 t baking powder
.75 t baking soda
.5 t cinnamon
.5 t ginger
.25 t cloves
1 t orange peel
.5 cup pumpkin puree
1 stick butter, softened
.25 cup molasses
2 eggs

pour together the vinegar and milk in a small glass measuring cup and set aside.

blend all ingredients in order given, then pour the sour milk in.

bake in preheated oven 30-35 min til done.

Caramel Apple Crumb-Topped Cheesecake

Caramel Apple Crumb-Topped Cheesecake (aka BettyAnn's birthday cake)
9x12 glass pan  350*F


Crust:
7 oz gingersnaps, g/f, (food processor til crumbs)
4 T butter, unsalted
1 large baking apple (I used granny smith), sliced, peeled, cored
8 caramels, quartered (I snipped with scissors)

In a medium bowl, combine crumbs and butter.  Press into bottom of pan.  Arrange apple slices on top of crust.  Sprinkle caramel blobs on top of apples.


Filling:
4 (8 oz) cream cheese
8 oz sour cream, strained
4 eggs
1 t cinnamon
½ t nutmeg
¼ t cloves
2/3 cup packed brown sugar
½ cup white granulated sugar
1t vanilla extract
1t lemon juice
1 large baking apple, peeled, cored, diced (tossed with:  ¼ cup brown sugar, ½ t cinnamon, pinch of cloves and nutmeg)
10 caramel candies, snipped into quarters

Mix together, one item at a time.  Fold diced apples and caramel into batter.  Pour over crust.


Topping:
1 cup gluten free flour blend (amended with xantham gum)
1 stick butter, unsalted
½ cup packed brown sugar
¼ c granulated sugar
½ t cinnamon
¼ t cloves
1 baking apple sliced thin

Using pastry blender, combine all but apple slices.  Arrange slices decoratively on top of batter, then sprinkle the topping over the apples.


Bake cheesecake in preheated oven 1 hour.  Cool on rack in oven for 1-2 hours, then refrigerate cake.

Decoration:
½ cup powdered sugar
2 T butter, unsalted, melted
2 T hot water

Whisk in small bowl.  Drizzle on top of well-chilled cake.

Apple Pie Filling

15 apples, peeled, sliced (I used jonathon apples this time)
2 T lemon juice
Water - ice cold

2-4 cups sugar, white granulated
1/4 cup cornstarch
2 t cinnamon
1/2 t nutmeg
1/4-1/2 t cloves
1/4 t salt
5 cups water

Directions:

Toss apples with lemon juice and ice cold water in a large bowl.

Combine sugar, cornstarch, spices, salt, and water to a large pan on stove.  Boil 2 minutes, stirring constantly.

Add apples and return to boil.  Reduce heat, cover and simmer 5-10 minutes until apples are tender.  Cool for 1/2 hour.


Freeze extra filling for pies during holiday season or whenever you have a hankering for some fresh apple pie.

Cream Cheese Frosting

1-2 (8oz) packages cream cheese, softened
2 sticks butter, softened
1 t vanilla extract
2 lb package powdered sugar

mix together in order listed.

store finished product in fridge. 



This is the frosting I put on most everything I make.

Italian Cheesecake

325*F oven; 10inch springform

16 oz ricotta cheese
2 (8 oz) packages cream cheese
1/2 stick butter, softened
4 eggs, slightly beaten
2 cups sour cream
2 T lemon juice
1 t vanilla extract
1.5 cups sugar
1/8 - 1/4 cup cornstarch

have  all ingredients at room temperature.

beat ricotta in a food processor til smooth.

add all ingredients, one at a time to mixer.

pour into greased, parchment lined springform pan over a pan of hot water.  (by greased, i mean take the pans, throw them in the freezer, then melt some more butter - maybe 2-3 T, and pull those pans out of freezer.  using pastry brush, wipe down the sides and bottom of the pan - you will know where you hit with butter because it will turn cloudy and thick.  this will prevent the cake from sticking - feel free to dust with cornstarch afterwards for add'l release properties).

bake 90 minutes.  (watch for browning; adjust time as needed).  turn off oven, let cake rest in oven for 2 hours.

fridge overnight.  serve well chilled.  can be frozen for later serving.  :)

this is a big hit with the family - and has been dubbed the 'yum yum cake' per the youngest family member.

Holiday Spiced Baked Custards

350*F 40 minutes 6 individual custard dishes; 9x13 pan filled with hot water

Ingredients

• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 can (12 fl. oz.) evaporated milk
  
• 1 cup water
• 1 teaspoon vanilla extract

Directions

PREHEAT oven to 350° F.

WHISK eggs, sugar, cinnamon, ginger, salt, cloves and nutmeg in large bowl until mixed. Stir in evaporated milk, water and vanilla extract. Pour egg mixture evenly into six, 6-ounce ramekins or custard cups. Place cups in 13 x 9-inch baking pan. Pour hot water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).

BAKE for 35 to 40 minutes or until knife inserted near the center of one of the custards comes out clean. Remove cups to wire rack to cool slightly. Serve warm or place in refrigerator to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance.

TIPS:
- 2 teaspoons pumpkin pie spice can be substituted for the cinnamon, ginger, cloves and nutmeg.
- To make pouring of egg mixture into ramekins easier, use a glass measure with spout or 1/2-cup measuring cup.

recipe found at:  http://www.verybestbaking.com/recipes/detail.aspx?ID=144208 

3 out of 5 family members really enjoy this.  The youngest child comments, 'yum, yum' with every bite.  The boys were not into it.  The parents both enjoyed it.  I think I would suggest scraping off the top of this custard to remove the 'crust' or spices that all gravitated to the surface.  That might have been why the boys didn't enjoy it - and wouldn't try it once I removed the crust for them.

Lemonade

1 cup lemon juice (8-9 lemons)
2 cups water
2/3 cup sugar, white granulated
ice cubes

mix all together.  chill and serve over the ice.

Cupcake making - no fuss, no mess!

I thought I would share the method I use for cupcake batter - the transfer of batter from the bowl to the actual cupcake liner.  I have tried MANY methods over the years, and this method, I personally find to be the easiest.  It might make it easier for you, too if you struggle with gooey drops of batter on your cupcake pan. . .

I use gallon size bags - the kind that comes with a handy tie.  I recycled an old plastic juice container by cutting off the top 2 inches or so - to give me a rectangular shaped container.

I drape the plastic bag over the cut up juice container.  Much like one is putting a trash liner in a garbage can. 

Then fill with batter.

Tie a knot on the open end of the bag.

Smoosh the contents of the bag away from a corner. 

Snip a teensy bit of the corner off.  You can always cut more but you can't undo a huge opening.  Smaller is better in this case. 

Use the bag much like you'd use a pastry bag with filling to fill the compartments.  Look, no mess!  :)

When the bag is empty, just toss the bag (or rinse and recycle appropriately).  Hope this tip is helpful to someone.  :)