Thursday, November 15, 2007
I know there are a million cheesecake recipes out there, but this one is my favorite. So much so that when I misplaced it I grovelled to my New York friend to write it down for a second time for me. This is the one true cheesecake.
1 1/2 cups graham cracker crumbs
2 T. sugar
1/4 cup melted butter
In medium bowl combine graham cracker crumbs with sugar and add melted butter. Stir to combine and press crumb mixure into a 9" springform pan. Chill 30 minutes.
5 8-ounce packages softened cream cheese
1 1/3 cups sugar
3 T. all purpose flour
3 large eggs
1 1/2 t. vanilla extract
1/2 cup sour cream
Preheat oven to 325. In a large bowl beat cream cheese for two minutes; add sugar and gradually add flour. Mix until combined. On low speed beat in eggs one at a time until blended. Add sour cream and vanilla until blended. Pour into crust and bake 1 hour, 15 minutes. Cool before removing from springform pan.
Sunday, November 11, 2007
2 cups ricotta cheese
1/3 cup sugar
1 t. cinnamon
1 t. vanilla
Fill each shell with cheese mixture using a narrow spatula or knife. Dip ends of filled shells in chopped pistachio nuts or miniature chocolate bits. Dust with powdered sugar.
You can buy cannoli shells at Cost Plus ready for filling . . .
P.S. I don't ever remember tasting cinnamon in cannoli filling, so I will go extra light with it the first time I mix this up.
3 oz. salt pork, minced
3/4 cup butter
1 cup onion, chopped finely
3 cups clams (minced)
3 cups potatoes, peeled and cubed
6 cups clam juice (canned or bottled)
1 1/2 cups light cream
Fry salt pork over medium heat 2-3 minutes. Add butter and cook without browning the butter for 1 minute. Add onion and cook for 4 minutes (don't brown). Add clams, cook 3 minutes. Add potatoes and clam juice, bring to boil and simmer for 8 minutes. Add cream. Add pepper to taste.
Float 1 t. butter on top of each bowl. Serve with soda crackers/chowder crackers.
The notation next to this recipe says "from Margaret".
You've probably never tasted this. I can only say that since finding this recipe it just may be Christmas Eve dinner for the rest of my life.
3 lbs. ground pork
2 large onions, sliced thin
6 medium potatoes, sliced thin
2 cups water
2 t. salt
1/2 t. cinnamon
1/4 t. cloves
Pie crust for 2 9" pies
Combine pork, onions, potatoes and water. Bring to boil and simmer for one hour. Pour off liquid and excess fat. Return 1 cup liquid to meat mixture. Add seasonings and mix well. Cool an divide in halves and put into pies. Have crust thicker than usual. Bake in oven 30-35 minutes at 425.
A favorite of mine ever since I was a kid on Cape Cod. Lot of memories associated with this one.
1 envelope unflavored gelatin
1/2 cup sugar, divided
1/8 t. salt
2 eggs separated
1 1/4 cups milk
1/2 t. peppermint flavoring
1 cup heavy cream, whipped
Green food coloring
Mix gelatin, 1/4 cup sugar, and salt in medium saucepan. Beat together egg yolks and milk; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, about five minutes. Remove from heat; stir in peppermint flavoring. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until very stiff. Fold into gelatin mixture; fold in whipped cream. Add enough green food coloring to make delicate green shade. Turn into Chocolate Crumb Shell. Chill until firm. Garnish with whipped cream.
Chocolate Crumb Shell
1 1/4 cup chocolate wafer crumbs
1/4 cup sugar
1/3 cup melted butter
Combine ingredients and press into bottom and sides of 9" pie plate. Bake at 400 for 5 minutes. Cool.
Thursday, November 1, 2007
"Just as there are parents to greet a newborn on earth, the scriptures teach that caring family members greet the spirits in paradise and assist them in the adjustments to a new life (see Genesis 25:8; Genesis 35:29; Genesis 49:33)".
My mum passed away Tuesday morning. Sunday morning she opened her eyes, looked at me and very clearly said "My dad is coming to get me". A blessing and a privilege it was to know her, to love her and to be with her this last week.
I will miss her...