Paul's Birthday Cheesecake

 

• Crust
• 12 whole graham cracker, blended into crumbs
• 5 Tbs unsalted butter, melted

• 2 Tbs sugar
• pinch of salt

• Filling
• 2lbs full fat cream cheese
• 2 c sugar
• 3 Tbs flour
• 2 tsp vanilla extract
• Zest of 1 lemon
• 1 Tbs fresh lemon juice
• ¼ tsp salt
• ½ c full fat sour cream
• 6 eggs

• 
  
• Equipment
• Stand mixer
• 10" springform pan
• Roaster pan, large enough to hold the 10" pan (I use a large disposable roaster pan)
• Tin foil

• 
  
• 
  
• Preheat the oven to 350-degrees. 
• Move an oven rack to lower-middle of the oven.
• Wrap the springform in foil as best possible to prevent water from entering the cheesecake while it cooks in the water bath. A little water will likely seep in, but after it cools, it will just fine.
• Butter the inside of a 10" springform pan. 
• Heat several cups of water in a saucepan. (You will need several cups of boiling water before you put the cake in the oven for a water bath.)

• Crust:
•  Mix the graham cracker crumbs, butter, sugar, and salt in the springform pan, with your hands, until it feels like wet sand and hold together when pressed. Press the mixture evenly across the bottom of the pan and slightly up the sides.
• Bake for 10-minutes, until it smells toasty. Set aside.

• Filling:
•  Whip the cream cheese in a stand mixer, on med-high speed, until smooth (you can bring the cream cheese to room temp to make it easier, but just whipping it for a few minutes does just fine). 
• Add the sugar, flour, and salt and whip until combined. Scrape bottom and sides.
• Add vanilla, lemon zest, lemon juice, and sour cream. Mix on low-med speed until combined. Scrape bottom and sides.
• Mix on low, adding one egg at a time, mixing until each egg is combined before adding the next.  It might begin looking lumpy, but it will combine as you continue stirring. Scrape bottom and sides, making sure all the ingredients are mixed. 
• The batter should look thick and creamy. If you have small cream cheese lumps at this point, don't worry. They will blend when cooked. 
• Mix by hand a few times, scraping the sides and bottom.

• 
  
• Baking:
•  Pour the filling into the pan. Place the springform pan in the roaster, and gently pour the boiling water into the roaster, until the water is about 1" up the outside of the springform pan. 
• Bake for about 90 minutes, until the internal temp is 165-degrees. Turn off the oven and open the door. Let the cake cool for about 1 hour. Run a knife around the edge of the pan. Wrap and refrigerate for at least 4 hours to cool. 

• 
  
• Helpful links:
• How to Make the Perfect Cheesecake from The Kitchn
• America's Test Kitchen Foolproof NY Cheesecake

• 
  

f

Blue Ribbon Banana Bread

This is the banana bread from the Hawaiian cookbook that mom had.

• 3 Eggs
• 1/2 Cup Vegetable Oil
• 1/2 Cup Butter or margarine, melted
• 1 1/2 Cups Sugar
• 2 Cups Flour
• 2 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• Pinch Cinnamon
• 2 Cups Bananas, sliced and firmly packed
• 1 Teaspoon Vanilla
• 2 Cups Walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease and flour two loaf bans. Beat eggs, oil, butter, and sugar for 2 minutes. Add dry ingredients and mix well. Add bananas and vanilla and mix until bananas are mashed. Add nuts. Pour into prepared pans and bake for 50 to 55 minutes or until a toothpick comes out clean. remove from pans immediately and cool on a wire rack.

**For mango bread, substitute 2 cups drained mangos for the bananas and add 2 teaspoons cinnamon.

mmm mmm better brownies

Ky and Kristin's recipe for brownies (allrecipes.com). They say they are better and cheaper than boxed.

½ cup vegetable oil (or melted butter)

1 cup white sugar

1 teaspoon vanilla

2 eggs

½ cup all-purpose flour

1/3 cup unsweetened cocoa powder

¼ Teaspoon baking powder

¼ teaspoon salt

½ cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

1. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
2. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Kristin says it tastes best with butter. Ky 3x’s this recipe and bakes in a cookie sheet pan.

Cherry Bars

These are really yummy!

This is made like a bar cookie but tastes like a pastry.

1 cup butter
1 3/4 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 teaspoon baking powder
3 cups flour
1 large can cherry pie filling*

*you may substitute any flavor pie filling.

 Cream butter and sugar. Add eggs one at a time, beating after each one. Add vanilla, baking powder, flour. Mix well. Put 2/3 of batter in 11x17 pan and spread evenly. Spread pie filling over the top. Drop dough by teaspoonfuls over top of pie filling. Bake at 350 degrees for 45 minutes. top with powdered sugar icing (using almond flavoring in icing).

Icing
1/3 cup melted butter
2 cups powdered sugar
1 1/2 teaspoon Almond extract
2-4 Tablespoons hot water
mix and drizzle over cherry bars

Apple Crisp

This recipe is the one my mom always made. It is from the back of a McCormick spice can.

Spread 1-20 oz. can of sliced apples in a 8" pan.
sprinkle apples with 2 tsp. lemon juice.

Combine with pastery cutter until crumbly
1/2 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 cup butter

Sprinkle mixture over apples. Bake at 375 degrees for 25 min.

I never uses canned apples. Just cut your apples really thin or par-boil them and drain well before placing in prepared pan.

Also I never make one recipe, that would only be enough for one person so multiply recipe as
needed.

The can also had a recipe for cinnamon ice cream. 1 pint of vanilla ice cream with 1/2 of a teaspoon of cinnamon. We always serve it with plain ice cream.

Swedish Rice Pudding/ris a la Malta

Swedish Rice Pudding/ris a la Malta

8 cups of Milk
4 cups of Medium grain rice
2 cups of sugar
2 teaspoons salt
2 eggs
4 cups heavy whipping cream
2 teaspoon pure vanilla extract

In a large sauce pan add the first four ingredients.  Cook for 1 hour 10 minutes or until thick at medium heat, just below boiling. Be sure to consistently stir with a flat, wooden spoon or heat tolerant silicone. (at this point it is rice porridge, and is delicious)

Turn off heat. Take room temperature eggs and whisk them thoroughly adding a some of the hot pudding mixture to the eggs to temper the mixture. slowly incorporate the eggs back into the pudding.Return the pudding to the medium heat and slowly stir as you bring the pudding back to a boil. (

Take pan off heat. put pudding in glass bowl cover with saran wrap and cool for 6-24 hours.

Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.

Fold the whipped cream to the cooled mixture until it is fully enveloped.

Keep pudding refrigerated, it lasts about 1 week.

Different Flavors:
Amaretto rice pudding
omit vanilla extract and instead add 2 ts. of almond flavoring

Chocolate rice pudding 
In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy cream for 2 minutes. Whisk until shiny and add to the cooled pudding before adding the vanilla whipped cream.

Raspberry rice pudding
Add a bag of frozen raspberries and mix into the pudding fully incorparating and then fold in the vanilla whipped cream.

This recipe makes a whole bunch of rice pudding and can easily be halved.

Loni Winn's Raspberry Almond Bars

Raspberry almond bars

Cream together
2 cups butter or margarine
2 cups sugar
2 eggs

Beat till crumbly

1 teaspoon almond extract
5 cups Flour
1 teaspoon baking powder
1/2 teaspoon salt

Mixture will be dry

press into un-greased pan, pat down until smooth. Wet finger and put diagonal lines down bars fill with
Raspberry Jam and bake 350 degrees for 15-20 min. until edges are golden.

Then I drizzle a powdered sugar glaze over it (Loni doesn't do this)

Sister Hawthorn's Peanut Butter Pie (recipe from Kevin's mission)

Peanut Butter Pie

1 Chocolate Cookie Crust
8 oz. Cream Cheese
1 cup Peanut Butter
1/2 cup Sugar
1 teaspoon Vanilla
8 oz. Whipped Topping, thawed

With electric mixer, beat cream cheese and sugar. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon into crust. Refrigerate at least 4 hours. Garnish with chocolate syrup grated chocolate and Reese's Cups.

Gaufres de Liege in one hour (like waffle love waffles)

Gaufres de Liege (Real Belgian Waffles) in One Hour

Makes about 24 waffles. Meant to be eaten warm as a dessert with no toppings. This recipe makes a reasonably good facsimile of authentic Gaufres in only one hour using American ingredients.

Ingredients:

6 cups all-purpose flour

1½ cups butter (3 cubes)

2½ cups milk

2 eggs

2 Tbsp active dry yeast

¾ cup granulated sugar

1¾ cups pearl sugar (see alternative below*)

1 tsp liquid vanilla

½ tsp salt

Steps:

1. Soften butter: place 3 refrigerated cubes, unwrapped, in a circle on a plate and microwave for 30 seconds. Set butter aside.

2. Heat milk to lukewarm: about 2 minutes in microwave for refrigerated milk.

3. In a large bowl mix milk, vanilla, eggs, and yeast. Add 3 cups flour and mix until smooth.

4. Let mixture rise 15 minutes. Use the time to prepare pearl sugar if needed (see below).

5. Add butter, granulated sugar, and salt to mix. Briefly mix until butter is distributed, though it can still be chunky.

6. Add 3 cups flour and mix until dough is reasonably smooth. It should have a consistency somewhere between a batter and a bread dough.

7. Let dough rise 10 minutes. Plug in waffle iron so it has time to heat.

8. Gently stir pearl sugar into dough so as not to break up or dissolve the chunks.*

9. Cook in Belgian waffle iron, using ⅓-cup scoop of dough per waffle.**

* If you don’t have European-style pearl sugar, you can make a reasonable alternative as follows. Mix 1¾ cups regular granulated sugar with ¼ cup water in a flat casserole dish. Microwave for about 6 minutes, with stirring every couple minutes. Immediately remove from microwave and while liquid mixture is cooling and getting hard use a metal spatula to repeatedly scrape sides and bottom of dish and chop sugar mass into chocolate-chip-size chunks. It’s o.k. that some of the sugar will end up in non-chunk granulated form.

**Do not overcook. Waffles should come out of the iron golden brown, but soft and even a little gooey. The crust will harden as they cool, but interior should remain moist and soft. This requires less cooking time than for runny American waffle batters. Also, because the dough is thick and has sugar chunks, use a hot pad to press down and completely close the top of the iron after adding the dough.

You can top these with fruit, cream, nutella what ever you want.

Making these will make a mess out of your waffle iron.

Bread Pudding Tony Grandado's recipe

Bread Pudding

5 eggs
1 1/2 c. brown sugar
1 1/2 c. white sugar
1 tsp. cinnamon
1 tsp allspice (I prefer nutmeg)
2 1/2 tsp. vanilla
4 c. cream
1 c. milk
--butter for greasing pan
Enough bread cut into 1 " cubes to fill a 9x13 pan.

Some people fold the bread into the mixture, I pour the mixture over the bread cubes, to give it more body.
Bake at 350 degrees in a bath of water for 60 minutes or until tooth pick comes out clean.

Raisin Puff cookies (Sharon Sue Newman family recipe)

Raisin Puffs

This was a recipe from my Mom. She said it had been passed down for generations.

1 1/2 c. Raisin plus 1 cup water
simmer until water is almost gone.
add:
1 tsp. soda stir and cool
cream together
1 1/2 c. white sugar
1 c. margarine
1 tsp. vanilla

Then add:
2 eggs, beaten
3 3/4 c. flour
1/4 tsp salt
Fold in to raisin mixture then roll into small balls. Roll balls into cinnamon sugar mix. Press down slightly.
Bake at 375 for 13-15 min.
makes 7 doz.

Cheese Cake For A Crowd

CHEESECAKE FOR A CROWD
Christmas recipes from the Lion House
(for you Ky-Ky)

1 package white cake mix
1 8-ounce packages cream cheese, softened at room temperature
4 cups powdered sugar
1 pint whipping cream, whipped
2 16-ounce cans cherry, raspberry, or strawberry pie filling

Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans (or one large cookie sheet).
Prepare cake according to package directions, and pour half of cake batter in each pan (unless using cookie sheet then pour all into cookie sheet). Bake for 20 min or until done. Remove from oven and cool. Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer. refrigerate till ready to serve. Makes 24 to 30 servings.
Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice. (I use fresh or frozen raspberries, or fresh strawberries and ultra gel fruit sauce. (I labeled this breakfast because if there are any left overs this is when they get eaten)

Kathy's Shower Pavlova

2 egg whites, room temp (1 point plus)
1 1/2 c. sugar (24 pointsplus)
1/2 tsp. vanilla
1 tsp. vinegar
1 tsp. cornstarch
4 Tbs. boiling water

Mix all ingredients and whip in a mixer for at least 10 mins, until you get glossy, stiff peaks. Bake at 300-degrees for 10 mins then reduce heat to 100-degrees and cook for 1 hr. Allow to cool in the over.

Top with whipped cream and sliced fruit.

25 Total Points Plus (excluding toppings)

Vanilla Ice Cream

4 eggs
2 1/4 cups sugar
5 cups milk
4 cups cream
4 1/2 teaspoons vanilla
1/2 teaspoon salt
Beat eggs.
Gradually add sugar to beaten eggs until mixture is very stiff.
Add remaining ingredients and mix thouroughly.
Pour into gallon ice cream freezer. Layer ice and rock salt in freezer.
Crank until ice cream is thick.

Large Crepes (this is a good one for the big crepe maker)

8 eggs
3 cups milk
3 cups flour--add slowly to above to avoid lumps
1/2 tsp. salt

makes 22 large crepes

Dessert Crepes

4 eggs
1 c. water
1 c. whipping cream
1/4 t. salt
1 c. flour
2 T. sugar
3 T. butter
1 t. vanilla

Swedish Torte

4 egg yolks (save whites for meringue)
1/2 cup granulated sugar
5 Tbs milk
6 Tbs. melted butter
1 cup white flour
1 tsp. baking powder
5 tsp vanilla sugar
or 1 tsp vanilla extract
1 cup sugar for meringue mixture
1 pt. whipping cream, Whipped and sweetened to taste
2 pts. fresh or frozen raspberries or fruit of choice

Line a large baking sheet with parchment paper.
Beat egg yolks and 1/2 cup sugar.
Add melted butter and milk.
Blend dry ingredients
together and add to liquids. Blend.
Put batter into prepared baking sheet.
Beat egg whites while gradually adding sugar.
Beat until stiff peaks form. Spread meringue on top of cake batter. Bake at 350 degrees for about 20 minutes or until light brown in color.
Remove from oven and cool about 10 minutes. Remove from pan, peeling away parchment paper. Cut in half and place on seving platter.
Fill with sweetened whipped cream and berries.
Please note - the meringue will crack when you cut it and fill the cake. This is how it's supposed to look so don't worry!

Chocolate Chip Cookies

Cream together
2 cups shortening
1 1/2 cup white sugar
1 1/2 cup brown sugar, packed
2 teaspoons vanilla
1/2 teaspoons water
4 eggs

add

5 cup flour
2 teaspoons baking soda
1 1/2 tsp salt

stir in

12 oz milk chocolate chips

preheat oven to 375. Drop cookies by tablespoon onto cookie sheet. Bake for 8 min.

(these are different than the toll house recipe)

Chocolate Tofu Pie

1 prepared graham cracker pie shell
1 package soft tofu, drained and rinsed
1-12 oz. package semi sweet chocolate chips
2 tsp. vanilla

Drain and rinse tofu. Place tofu in blender and blend until smooth. Melt chocolate chips (being careful not to burn) and add to tofu along with vanilla. Mix well and pur into pie shell. Peppermint extract can be substitute for vanilla if you like chocolate mint pie.

Brown Sugar Pudding

From the Newman side of my family (My Mom's side)

Cream together
1 Tbs. butter
1/2 c. sugar
add
1/2 c. milk
1 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 c. raisins (softened)

syrup
2 c. boiling water
1 c. brown sugar
2 Tbs butter

Preheat oven to 350 degrees

Put pudding dough in oven proof deep pan. Pour syrup over pudding. Bake for 45 min. or untill dark golden brown. Serve with in individual dishes with cream poured on top...ohhh be still my heart....I more than love this stuff.