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

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• 
  
• 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. 

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

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Pan de Muerto

Ingredients

Bread

• 2 1/4 tsp yeast
• 1/4 cup warm water
• 1/4 cup Sweetened Condensed Milk
• 1 tsp Orange Extract
• 1/4 cup Butter
• 1/2 tsp Anise Seeds
• 1/4 tsp salt
• 2 large eggs, at room temperature
• 2 cups flour

Egg Wash

• 1 Egg yolk
• 2 tsp water

Orange Glaze

• 1/4 Cup Sugar
• 2 Tbsp Orange zest
• 3 Tbsp Juice from the orange

Directions

Mix together the eggs and warm water, on the stove melt the butter once melted add the sweetened condensed milk and let that warm up, once it is warm add to the water and egg and beat that together with one cup flour and yeast. Take the remaining flour and lay that on top of the yeast mixture and let that sit for about an hour.

After you have let the mixture sit add the salt and anise seed and the orange extract and mix together till the flour is wet, let this sit for 5 to 10 minutes. Kneed the dough for about 7 minutes, you may need to add a little more water you want the dough to be just slightly sticky. Put the dough in an oiled bowl, cover and let rise till doubled in size about 30 minutes to an hour.

Punch dough down, and cut out 3 small balls from the loaf (about 1 tablespoon each). Roll out 2 of the dough balls to form the "bones" Shape the remaining dough into a round loaf. Gently press the bones on top of the loaf crossing each other to make an "X" roll the remaining small dough ball to form the skull and press down in the middle of the "X". Place loar onto a prepared baking sheet and allow to rise about 30 minutes.

Preheat oven to 350 F. Brush the top of the loaf with egg wash, bake for 20 minutes.

You can start making the glaze by miking all the ingredients in a small sauce pan on a warm heat.

Remove the loaf from the oven and brush with the egg wash once more. Return to oven and bake for about 20 minutes or until the loaf is golden brown and sounds hollow when tapped. Brush on the orange glaze and cover with colored sugar (optional), return to oven for an additional 5 minutes. Serve warm or let cool. Best when eaten the same day prepared.

Tips

• You can shape the dough and cover it and let it do a cold rise in the fridge over night.
• You can shorten the rise times by boiling some water and putting it in the oven with the dough, when you do this you don't have to worry about covering the dough.

Sharon's Buttermilk Brownies

2 cups granulated sugar
2 cups flour
4 Tablespoons cocoa
1 cup water
1/2 cup oil
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 stick butter or margarine
1/2 cup nuts (optional)

Sift sugar, flour, and cocoa. Bring the water, butter and oil to a boil. Let cool slightly and then pour over dry ingredients. Whisk until creamy. Mix buttermilk and baking soda together and then mix it in with the batter. Add the eggs and mix. Add the nuts if desired. Pour into a greased and floured 11x17" baking sheet. Bake at 400 degrees for 18 to 25 minutes. While still warm, frost with the following:

Buttermilk Brownie Frosting

Boil:  1 stick butter
         1/4 cup cocoa
         1/3 cup buttermilk
Add:  1 teaspoon vanilla
         1 pound powdered sugar
         dash of salt.

Frozen cranberry salad

I package cranberries (ground up)
1 can crushed pineapple (drain some of the juice)
1 cup sugar
1 package mini marshmallows

chill above ingredients in fridge for 1 hour.

Then whip one pint of whipping cream fold into mixture pour into mold and freeze. let thaw 45 min before serving, un-mold serve.

Ambrosia

Serves: 6-8

1 (8 oz.) tub of whipped topping, thawed

1 cup sour cream

1 (20 oz.) can pineapple tidbits, drained well

1 (15 oz.) can mandarin orange segments, drained well

1 cup red or green seedless grapes, sliced in half (optional)

1½ cups sweetened coconut flakes

1½ cups mini marshmallows

1 (10 oz.) jar of maraschino cherry halves, drained very well

1.    In a medium bowl, combine whipped topping and sour cream.

2.    Add in coconut flakes and marshmallows.

3.    Then gently fold in pineapple, mandarin oranges, grapes and maraschino cherries and nuts (if using).

4.    Once combined, put some plastic wrap on it or put it in a bowl with a lid and refrigerate for about an hour before serving.

Dottie J's jiggler spiders

3 envelopes Knox gelatin
1 small box Jello (grape or black cherry work great because they are dark)
1 cup boiling water
Black food coloring opt.

Mix until dissolved, pour into sprayed molds freeze 5 min. Take out of trays. Makes 3 trays of spiders.

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.

Zatarain's Jazzed Up Jambalaya (Mardi Gras meal)

Zatarain's Jazzed up Jambalaya

1- 8 oz box Zatarain's Jambalaya
2 1/4 cup water (I substitute some of water with one can of rotel)
4 oz bacon
12 ounces smoked pork sausages, cut into moon's (I use 2 Kielbasa)
12 ounces boneless chicken thighs, cut into bite size pieces
4 ounces creole seasoning (I used less, just sprinkled it on the chicken)
1 onion, chopped
2 cloves garlic (I use 6)
1 stalk celery, chopped
1 bell pepper, chopped (I used red and green)
1/4 cup green onions
(I also added shrimp, right at the end)

In a medium sized pot, fry down bacon until cooked, remove bacon (leave drippings.). Add smoked sausage, cook until it starts to get brown, then remove.

Rub chicken thighs with creole seasoning. Add chicken thighs to the pot and cook till pieces are starting to brown. When finished add back the sausage and bacon with the vegetables. Cook for around 5 minutes.

Add water and bring to a boil. Add the Jambalaya Mix and stir and cover.

Bring back to a boil and reduce heat to a simmer and cook for around 20 minutes (or until most of the water is gone) stirring occasionally. When done turn off heat, uncover, stir in green onions, recover and let stand for 5 minutes. Serve and Enjoy.

Broccoli cheese soup (This is the one I make for Halloween)

Broccoli Cheese Soup

Boil until tender:
4 cups potatoes, peeled and cubed
1 onion, chopped
2 cups carrots, chopped
4 stalks celery, chopped
1 medium head broccoli, chopped
1 small head cauliflower, chopped

Boil 2 cups water and dissolve 6 chicken bouillon cubes, set aside

In a sauce pan melt:
1/2 cup butter
1/2 cup flour

add to roux:
1 pint half and half
1/2 teaspoon dry mustard

stir until thick
drain vegetables when tender then add cream sauce and chicken bouillon stir.

add
1 1/2 to 2 cups of cheddar cheese

Favorite Baked Beans

Baked Beans

4 slices bacon, browned and chopped
1-15 oz. can pork & beans
1/4 c. ketchup
2 tablespoon molasses
2 tablespoons Brown sugar
1 Tablespoon mustard
1 tsp Worcestershire sauce

Mix all together and bake at 355 degrees for at least 1 hour or until desired thickness is reached.

Old Fashioned Potato Salad

Potato Salad

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 Tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 min. Drain, cool, peel and chop.

Place eggs in a sauce pan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hat water for 10 to 12 min. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Gourmet Sweet Potato Classic (the one Paul likes)

Gourmet Sweet Potato Classic

5 sweet potatoes

¼ teaspoon salt

¼ cup butter

2 eggs

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ cup white sugar

2 tablespoons heavy cream

½ cup butter, softened

3 tablespoons flour

¾ cup packed brown sugar

½ cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Bake sweet potatoes 35 min. in the preheated oven, or until they begin to soften. Cool slightly, peel and mash. In a large bowl, mix the mashed sweet potatoes, salt, ¼ cup butter, eggs, vanilla extract, cinnamon, sugar and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine ¼ cup butter, flour, brown sugar and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned

Kira's easy feta dip

Easy Feta Dip

Ingredients
Drizzle of Olive Oil
5 Roma tomatoes, seeded and diced
1-2 green onions, sliced thinly
8 ounces feta cheese, crumbled
Cavender's Greek seasoning

fresh baguette, sliced thinly (toasted, optional), crackers, or tortilla chips

Instructions
Taste the recipe as you go. The amounts really depend on your taste.
On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning
to taste.
With a spoon carefully combine the ingredients.
Serve with warm sliced baguettes for scooping up the dip.

Frog's Eye Salad

OLD-FASHIONED FROG'S EYE SALAD

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each). 1-1/3 cups (8 oz.) P & R Acini di Pepe, uncooked~ ' RONZONI AMERICAN BEAUTY ACINI PEPE, uncooked~ ' SAN GIORGIO Acini di Pepe, uncooked~



Ingredients:

1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
1-1/3 cups (8 oz.) AMERICAN BEAUTY ACINI PEPE, uncooked
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and
divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries

cooks note: we add more pineapple and less oranges and no Marashino cherries (if it were up to me I would add the cherries, Ky doesn't like them or the oranges, we refuse to omit the mandrine oranges)

"Your So Vain" Sugar Cookies

1 cup softened Butter/Margerine
1 1/2 powdered sugar
1 egg
1 tsp vanilla
2 1/2 cup flour
1 tsp soda
1 tsp cream of tarter

Mix ingredients.
Chill 2-3 hours.
Roll out to desired thickness& cut into shapes.
Bake 375 for 7-8 min on greased cookie sheet.

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.

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 Mousse Ice Cream

2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips

DIRECTIONS
1.In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2.While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Karie's Lemon Ice Cream

3 oz. cream cheese, softened
3 cups sugar
1 (3 0z.) package lemon jello
2 cups half and half
2/3 cup fresh squezzed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 to 10 cups whole milk (2% works fine)
yellow food coloring, opt.

In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well. Add half and half, lemon juice, zest and extracts; beat until smooth. Fold in the whipped cram. Stir in enough milk to measure 1 gallon. add food coloring if desired. freeze in batches according to manufactures directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cram freezer or firm up in freezer for 2-4 hours before serving remove from freezer 10 min. before serving. Yeild 1 gallon.

Karie's Raspberry Ice Cream

3 cups fresh or frozen raspberries
2 cups whipping cream
1 cup half and half
2 eggs (leave out if serving to the very old or the very young, or if you don't like uncooked eggs)
1 1/2 cup sugar (divided)
2 teaspoons vanilla extract

Place the raspberries in a blender with 3/4 cup of the sugar and blend on high until rasperries are maserated. Pour raspberries in a sieve and push through, discarding seeds. Beat two eggs until thick and lemon colored, slowly adding another 3/4 cup sugar, then add the raspberry puree, the cream, half and half and vanilla, whisk all together. Chill the mixture for several hours before churning. Freeze according to manufactures directions.