Cheesecake

 

From my Grandmother’s hand-written files.

 

Ingredients For filling:

  • 3 or 4 eggs
  • 2 packages Philadelphia Cream Cheese (or similar)
  • 1/2 cup sugar
  • 1 TSP. vanilla

Ingredients For Crust:

  • crushed graham crackers

Ingredients for Topping:

  • 1/2 pint sour cream (8 oz.)
  • 2 TSP. sugar
  • 1 TSP. vanilla

Directions:

  • Preheat oven to 350°
  • Put the eggs, cream cheese, sugar & vanilla in large mixing bowl.
  • Beat ingredients with egg beater until smooth.
  • Make the crust by lining a greased pie pan with crushed graham crackers.
  • Pour in mixture and bake for 20 minutes.
  • Remove from oven. Increase oven to 400°.
  • Mix together the sour cream, sugar and vanilla for the topping and spread on top of baked filling.
  • Return pie to the oven and bake 5 more minutes.
  • Remove from oven and cool on wire rack.

posted by Mountain Republic                              recipe by Amy Chenevert

Shrove Tuesday Discovery: My Brit Ancestors Ate Pancakes Topped with Sugar and Lemon, Oh My

Photo Elliot Smith - the GUARDIAN

In perusing the UK’s Telegraph (no recipe just a discussion about the auld pancake of yore) and the Guardian this fine Shrove Tuesday, I made a shocking discovery for an American in love with fluffy pancakes topped with butter and syrup:  My Great Grandmother enjoyed thin pancakes (like the French) topped with lemon and sugar.  Brits wax very sentimental about these.

The Guardian provides an overview of the development of the British pancake going back to 1594.  That seems far enough when most humans can’t trace their lineage back more than a few generations.

…[M]odern pancakes are descended from those specifically designed to use up fat before the beginning of Lent, which means they tend to be heavier on the eggs and butter than, say, the fluffy American stack, or the squat Russian blini.

Forewarned is forearmed as they say.  Don’t look to these for any dietary benefit only taste.

Here is a website that will help you convert metric measurements.  Learn to do this because we are going global.

As for the pancakes, the key to remember is this.  The first pancake is always a mess.  That’s just how it is for all of us.  So let the cook eat the first one.  Looks bad; tastes good.  From the Guardian:

Makes about 8

125g plain flour
Pinch of salt
1 egg plus 1 egg yolk
225ml whole or semi-skimmed milk
Small knob of butter

1. Sift the flour in a large mixing bowl and add a pinch of salt. Make a well in the centre, and pour the egg and the yolk into it. Mix the milk with 2 tbsp water and then pour a little in with the egg and beat together.

2. Whisk the flour into the liquid ingredients, drawing it gradually into the middle until you have a smooth paste the consistency of double cream. Whisk the rest of the milk in until the batter is more like single cream. Cover and refrigerate for at least half an hour.

3. Heat the butter in a frying pan on a medium-high heat – you only need enough fat to just grease the bottom of the pan. It should be hot enough that the batter sizzles when it hits it.

4. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. Tip any excess away. When it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds. (If you’re feeling cocky, you can also toss the pancake after loosening it: grasp the handle firmly with both hands, then jerk the pan up and slightly towards you.)

5. Pancakes are best eaten as soon as possible, before they go rubbery, but if you’re cooking for a crowd, keep them separate until you’re ready to serve by layering them up between pieces of kitchen roll [could be parchment paper – I wouldn’t use waxed].

Banana Walnut Bread

I do most of my baking during the cooler months of the year & quick breads are one of my favorites things to bake.

Quick breads are made with quick acting leavening like baking powder, soda, sour milk or steam, instead of the slower rising yeast.

Many different kinds of breads, muffins, biscuits and corn breads fall into the “quick breads” category, including pancakes, waffles, dumplings & doughnuts.

Today’s “quick & easy recipe” is for Banana Walnut Bread. Ready? Here we go:

INGREDIENTS:

  • 3 cups sifted flour
  • 3-1/2 TSP. baking powder
  • 1 TSP. salt (Kosher if you have it)
  • 1 cup sugar
  • 2 TBSP. shortening
  • 3/4 cup milk
  • 2 overly ripe mashed bananas
  • 1 egg
  • 3/4 cup chopped walnuts

PREPARATION:

  • Preheat oven to 350°.
  • Cream the sugar & shortening together.
  • Stir in the egg, milk & mashed bananas. Mix well.
  • Sift together & stir in the flour, baking powder & salt.
  • Add the chopped nuts to the mixture & stir.
  • Pour into a well greased 9″ x 5″ x 3″ loaf pan.
  • Dust the top with cinnamon or nutmeg (optional)
  • Let it stand for 20 minutes or so before baking.
  • Bake for about 70 minutes or until golden brown.
  • When done, a toothpick inserted in center will come out clean.
  • Let cool in pan for 5 minutes, then remove loaf & finish cooling on a wire rack. The loaf will have a “crack” on the top. This is normal.

Here’s a look at the finished product

The loaf will be easier to slice when allowed to fully cool, but who can wait that long?

posted by Mountain Republic

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Old Fashioned Rice Pudding

Here’s a quick & easy recipe for old fashioned rice pudding. As you probably know, all my recipes are quick & easy or I wouldn’t be cooking it! Here we go:

Ingredients:

  • 2 cups cooked white rice
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 TSP. salt
  • 1 TSP. vanilla extract
  • 1/2 cup raisins
  • 3 -1/2 cups milk
  • ground cinnamon

Directions:

Preheat oven to 300°

In a large mixing bowl, add all ingredients, except cinnamon.  Mix well.

Pour mixture into a lightly greased 1-1/2 quart baking dish.  Sprinkle top with cinnamon.

Put baking dish in a pan of hot water in the oven and bake for about 1-1/2 hours or until a knife inserted into the center comes out clean. Can be served warm or cold. Top it with some whipped cream if you like. Enjoy!

recipe by Mountain Republic