Homemade Cheesecake Recipe

This yummy and creamy cheesecake recipe has been in my personal cookbook now for many years. 

The original recipe is actually stapled in, written by the wonderful woman who shared it with me some 30 years ago.  Since then, I have only made it a few times, but that was before my kitchen aid mixer. It is so easy to make, I can't believe it has been so long since I last made it.  After revisiting this recipe, It is sure become my "go to" dessert to bring for a special occasion.  The recipe is simple and oh so delish.  I hope you love it and add it to YOUR personal cook book too!  Thanks go to Mrs. B for sharing this one long ago.

 Crust Recipe:
2 Cups Graham Cracker Crumbs
2 Tablespoons Sugar
1/2 cup Melted Butter

Combine ingredients in a large bowl and mix well.  Press into a glass pie plate. (approx. 11 1/2 inch plate) Allow to cool 15 minutes before adding the filling. Hint: you may use a pre made graham cracker shell, but it may be smaller than the recommended size.

 Cheesecake Recipe:

4 Egg whites 

1 Cup Sugar

1 teaspoon Vanilla

3 large packages of Cream Cheese.

Topping:

1 pint Sour Cream

1 teaspoon Vanilla

3 Tablespoons Sugar

Special Topping Suggestions:

Fresh Strawberries or Cherries

Canned Pie filling.

Shown with canned cherry pie topping.

Beat egg whites until stiff.  To the egg whites, add 1 cup of sugar and 1 teaspoon Vanilla. Once combined, add 3 large packages cream cheese and blend until smooth.

Pour the mixture into the crust (recipe and prep instructions above)  and bake 25 minutes at 350*

Remove from the oven and allow to cool.  

Mix 1 pint of sour cream, 1 teaspoon Vanilla and 3 Tablespoons of Sugar.  Spread on top of the cooled Cheesecake.  Return to the oven and Bake for 5 minutes at 475*.  Remove and allow to cool. 

Chill the cheesecake in the refrigerator until ready to serve.  Just before serving, add the topping of your choice to the cake.  I chose Cherries, you may choose just about any topping, homemade or canned.  Blueberries, Strawberries, Peaches, Apples… The possibilities are endless.

Slice and enjoy!

The Best Old Fashioned Frosted Sugar Cookie Recipe

This recipe was passed to me by my sister, via our dear friend.  I used this recipe years ago when I was room mom at my children's elementary school.  I would do the Valentines parties and cut out heart shapes.  I would bring the frosting and all of the decorations for the cookies and the children would always enjoy doing the decorating.  I know you will agree they are SOooo yummy.  They taste like the best bakery style cookies you will find! *

      Enjoy!

 

Martha's Old Fashioned Frosted Sugar Cookie Recipe

Yield 3 dozen medium sized cut out cookies

Oven temperature 350* 8-10 minutes

Dough:

1 Cup Butter ( unsalted)
3 Oz Cream Cheese
1 Cup Sugar
1 Egg Beaten
1 tsp Vanilla

2 1/2 Cups Flour
1/4 teaspoon salt ( only if you use unsalted butter)
1/2 teaspoon Baking powder

On Medium Speed, Cream Butter and Cream Cheese, add Sugar, beaten egg and Vanilla.  Once incorporated, add Dry ingredients and beat for 1 minute, until all ingredients are incorporated.

Cover and chill the dough.

Roll the dough to about a 1/4 inch thickness, on to floured wax paper.  Use Cutters or a glass to make special shapes.  Place cut out cookies on cookie sheet ( or sheet with silpat or parchment).  Place the tray in the oven and bake for 8-10 minutes.  Don't over brown...cookies should be dough colored for best results.  Remove from the parchment and place on a cooling rack.

Frosting:

3 Cups Powdered Sugar
1/3 Cup Melted Butter
1 1/2 teaspoon Vanilla
1/4 Cup Milk

Mix Melted Butter and Powdered Sugar together in mixing bowl on medium speed.  Add Vanilla and Milk and continue to blend until smooth and all ingredients are incorporated.  Add drops of food coloring of your choice and mix well.  ( you may separate the frosting prior to coloring if you would like to make different color frosting) 

Once the cookies have cooled completely, about 15 minutes, use a spatula to frost the cookies.  Add decorations or sprinkles as you like.  You may add the frosting to a frosting bag and pipe on if you would like.  The frosting will level out and stay moist.

Share and enjoy!

*photo courtesy of cookingclassy.com

Cold Winter Salted Hot Cocoa Recipe with Turbano Sugar and Sea Salt

                        

What is better on a cold winter day than good old fashioned hot cocoa.  This tried and true recipe with a twist, will put a smile on everyones faces and warm the blush from their cold cheeks.

Enjoy my take on the Salted everything trend with my cold winter salted chocolate hot cocoa recipe.

Here's what you will need:

Ingredients

• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup Water
• 1/8 teaspoon salt
• 1/3 cup half and half
• 4 cups whole milk
• Whipped Cream
• Chocolate syrup
• Sea Salt
• Turbano Sugar ( Sugar in the Raw)
• * ( add in if you like:  Baileys Irish Cream, Brandy, peppermint stick, cinnamon stick or use caramel as a drizzle! ) follow your imagination.

Directions

1. In a medium saucepan over low heat, whisk together the first 4 ingredients.  When well mixed, add the half and half and Milk and whisk all together.
2. Cook over medium heat, stirring constantly, until Steamy.
3. Simmer on low 1-2 minutes, stirring constantly.
4.  Do Not Boil.
5. Remove cocoa from heat and whisk. Pour into mugs and top with whipped cream.
6. Drizzle chocolate syrup on top of the whipped cream and top with a small amount of Sea Salt and Turbano Sugar. 
7. Share and Enjoy

*

Quiche Lorraine and Artisanal Salad with Sweet Vinaigrette dressing

*Photo courtesy of google plus public photos, but mine looked just like this :)

Quiche Lorraine and Artisanal Salad with Sweet Vinaigrette Dressing

Tonight I prepared a quiche for the family.  After searching the internet, I found a number of great recipes.  I chose to use the ingredients that were on hand to create a delightful dish for the family. 

Here is my recipe:

Quiche Lorraine

1 cup whipping cream

1/4 cup 2% milk

2 large eggs

2 large egg yolks

1/4 teaspoon Salt

1/4 teaspoon Ground pepper

several pinches Nutmeg

1   1/4 Cups Lorraine Swiss Cheese

10 slices of crisply cooked Bacon

Pie crust ( I used refrigerated crust tonight as a short cut)

Preheat oven to 350.*  Place crust in pie tin or baking dish. Bake in oven for 10-12 minutes until it sets up.  Watch for bubbling or add parchment and pie weights . 

Remove from the oven and allow to cool for 15 minutes

Prepare bacon on a skillet and cook until browned and crispy.  Remove and allow to drain on paper towels.

Grate the cheese and set aside.

In a large bowl combine the whipping cream, milk, eggs, salt , pepper and nutmeg.  Whip together until well combined.  

Increase the oven temperature to 375*

Line the bottom of the baked pie crust with bacon strips.  Sprinkle the grated cheese generously over the bacon,  Pour the egg mixture over the bacon and cheese.  Bake 30-35 minutes or until lightly browned on top.

Remove from oven and allow to set up for 15 minutes before serving

Simple Vinaigrette Salad Dressing

1/4 cup Balsamic Vinegar

3 teaspoons Brown Sugar

1 Tablespoon Chopped Garlic

1/2 teaspoon Salt

1/2 teaspoon Fresh Ground Pepper

2/3 Cup of Extra Virgin Olive Oil

Combine the Vinegar, brown sugar, garlic, salt and pepper in a bowl and whisk until well combined.  Drizzle EVOO into the bowl and whisk until all is combined.  Spoon 3-4 tablespoons over freshly washed and torn greens, 

An artisanal mix is nice with this of Dandelion, Red lettuce and Boston lettuce.  Toss dressing with salad.

  *A nice variation would be to add some chopped candied pecans, almonds or walnuts for extra sweetness.

Serve with the quiche and impress your friends and family.

*The remaining dressing can be saved and used for several weeks... just whisk or shake prior to using.

Authors note... the family seemed to enjoy it, even my daughter who said "I don't like eggs, remember" came around and took a piece on her plate along with some salad. 

Enjoy.

       Martha

Sweets for my Sweet!

Step one:

pretzels, almond bark, sprinkles

Step two:

melt the almond bark in the microwave, mix to be sure all is melted

Step three:

dip the pretzels in the almond bark and lay out on parchment or aluminum foil

   

Step four:

add some sprinkles and allow to cool

Step five:

enjoy a few and share many with friends

Sunday Morning Sausage Biscuits and Gravy

tastythumb.files.wordpress.com  until I get my own photo!

A family favorite since my friend taught me how to make it almost 25 years ago

Here's the simple recipe

Preheat oven to 400* or to specifications on the recipe for the biscuits you would like to prepare

For the gravy you will need:

1  1lb package Breakfast sausage

   ( I like Jimmy Dean,  or Tennessee Pride original the best)

Flour

Milk

Seasoning salt
Pepper to taste

For the biscuits you will need:

1 tube of biscuits ...big homestyle buscits from pillsbury ( the ones in the tube) and bake them for 8-10 minutes while the gravy is thickening.

 You may also make your own from bisquick or your favorite recipe.  I find the pillsbury are just as good.

I brown the breakfast sausage in a large saute pan on medium heat.  Once browned, sprinkle the meat with flour.

  ( I use about 1/4 cup of flour)  and swizzle around the pan for about 2 minutes for the flour to absorb the flavor from the sausage.

When the sausage is coated with the flour, begin adding the milk to cover the meat.  Stir until the mixture thickens. Sprinkle with seasoning salt and pepper to taste. Stiring occasionally.

While the gravy is thickening, pop the biscuits into the oven and bake as recommended on the package, usually 8-10 minutes.

Continue to stir the gravy.  It will thicken over time and become even thicker when it is removed from the heat.

Remove the biscuits from the oven and split.

Place the split biscuits on a plate and spoon sausage gravy over top as desired

This recipe will feed 4 hungry adults at 2 biscuits each.

Ham and Cheese Waffles from Bon Appetite Magazine

Ingredients

• 1 3/4 cups flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large egg whites
• 3 large egg yolks
• 1 cup (2 sticks) melted butter
• 1 cup buttermilk
• 3/4 cup soda water
• Non-stick vegetable oil spray
• 1 cup thinly-cut strips of ham
• 3/4 cup shredded sharp white cheddar
• Maple syrup
• 
  

• Special Equipment

  Waffle maker
  
  

Preparation

• Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.
• Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

Courtesy of Bon Appetite magazine ... this just looked like YUM! to me!
Of course, the crispy little cheese bits... and all that butter... it has to be good!
savory and sweet.

Violet Martini's with Lisa!

Just went through my collection of recipes and found this one.  Before the little slip of paper it was written on... slides out of the book... thought I would share!  This is one that Lisa from Ablastfromthepast.etsy.com shared with me!
    These are yummy!

1 oz. Creme de Violette
1 oz. Plymouth Gin
1/2 oz. Chambord
2 Tablespoons Lemon Juice
1  Tablespoon Simple Syrup

Combine all ingredients in a "Vintage" cocktail shaker... shake over ice and pour into your favorite Martini Glass.
        garnish with a lemon twist or pretty posy!
ENJOY!

Sunday Morning Griddle Cakes

Nothing like a brisk Sunday morning!   Sleeping in a bit... realizing you have a house full of folks who will awake soon and be "Starving"...
   Pull out the ol' Griddle Cake recipe that is sure to fill them up!

 Recipe makes 16 average sized cakes

1 Cup Flour
1/2 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Baking Powder
1 Egg (seperated)
2 Tablespoons Butter (melted)
1 Cup Milk

     Sift Flour, Sugar, Baking Powder and Salt in a large bowl.  Stir to mix.  Add the Egg Yolk, Melted Butter and Milk.   Beat until the batter is thoroughly combined.

    In a seperate bowl, whisk Egg White until it holds stiff peaks.  Gradually fold the whites into the batter.  Let the batter stand 10 minutes.  DO NOT STIR AGAIN.
 
   Place a griddle on Medium High heat, and butter lightly.  When the griddle is hot, ladle batter onto the griddle
(this is were you can add the blueberries, Corn or fruit of your choice... quickly after you have ladled on the batter)

  Cook until bottom is browned (about 2 min) and turn to brown the other side.

  Serve with Butter and Syrup (or fruit and whipped cream!)

These really make for light and thick griddle cakes, the outside is a little crispy too!

      Sit down with your family and ENJOY!

The Easiest and Best Chicken ( or beef) enchilada soup

Ok...so this is not my pic... I never have time to take one... but next time I will...but, imagine this soup in a vintage fiesta bowl...cause that is how it would look at my house!

This recipe can be adapted various ways. You can make it with beef broth ( and ground beef) or Chicken Broth! You can make it in a crockpot to come home to something warm, or in 20 min on the stove... as easy or as complicated gourmet as you like
I will lay out my recipe and write adaptions next to the ingredients you can switch out!

my family enjoys this down the the last ladle full!
here goes

Yesterday I made it Chicken Enchilada

1 48oz box of Chicken Broth ( organic if you like) or 2 small broth cans ... can use beef here...could use bullion if you have it.
1 can white or other type corn ( undrained)
1 can Rotell or other type of diced tomatoes with green chilis ... you could chop your own of both
1 can black beans drained and rinsed ...you can add any other type of bean here
1 1/2 packages of taco seasoning ... any type works or you can figure out the spices and make your own
Chicken I used one large "can" of chicken but ... you could use precooked strips cut in pieces or fresh or beef or chorizo too

optional...if you have time at the start you can saute in a dollop of EVOO ( so rachael ray) 1 onion and potatoes diced. and several cloves of garlic ... this is nice for a hardier soup ... I tend to toss just about everything but the kitchen sink in

NOW... dump all of the top 5 ingredients into a sturdy pot, I have a dutch oven type pot... or now would be the crock pot time
if you have not yet cooked the chicken ...now is the time BEFORE adding it to your soup then add the cooked chicken ( or other meat) Season to taste... let it simmer for 20 min on low or until bubbly and steaming hot... stirring whenever you pass the stove.
serve with
tortilla chips
fresh cilantro chopped
lime
sour cream
cheese ( I like cheddar... but you can use any you like)

If you have the ingredients on hand ( which is easy because you can keep them all in your cupboard) this makes for a WONDERFULLY good soup that your family, friends and neighbors will LOVE!

serves 6

Yet another suggestion... if you have tacos and by any chance have any extra.. of fajitas...toss that in to the pot!
ENJOY!