New York Style Cheesecake

Beautifully creamy slices, with a thin, crisp graham cracker crust.

Just baked... and ready to cool!

Going into the oven...this cheesecake does not
require a water bath, which makes it easy to transfer, and
a bit shorter time to cook.


When you want a great dense and thick cheesecake, that is beautifully tall
for a presentation, this is my go to recipe.

As Always, 

ENJOY!

Recipe Source:  Classic Home Desserts by Richard Sax

Crust:

1 cup graham cracker crumbs

1 1/2 Tbsp. sugar

2 1/2 Tbsp. butter melted

Filling:

2 1/2 lbs. cream cheese softened

1 1/2 cups sugar

zest of 1 lemon and 1 orange

1/2 tsp. vanilla extract

3 Tbsp. flour

5 large egg 

2 large egg yolks

1/2 cup sour cream

Preheat oven to 375 degrees. Butter a 9" springform pan. Combine crumbs with sugar and butter  and toss to moisten. Press mixture onto the bottom of the pan. 

Bake about 8 minutes until golden. Set aside to cool.

Increase oven to 500 degrees.

In a large bowl with an mixer beat the cream cheese and sugar, zest and vanilla, until creamy. Add the flour and beat in the eggs and yolks one at a time, mixing well after each addition. Add the sour cream and mix until very smooth. Pour the mixture into the pan. 

Bake for 12 minutes and then reduce temperature to 200 degrees. Bake for 1 hour more. 

Cool the cheesecake for about 15 minutes. Use a knife to loosen it from sides of pan. Once cooled to room temperature, chill until cold and firm, at least 3 hours. 

Remove from refrigerator at least 20 minutes before serving.

Chicken Bone Broth

Roasted bones with vegetables, ready to simmer.

Rich, full flavored broth, the result of simmering for
over 12 hours!


Whether you put it in the freezer or use it right away after making it,
you will have a delicious soup from this bone simmered product.
It is definitely worth the time!

As Always, 

ENJOY!

Ingredients

• 3 lbs. chicken bones and pieces
• 2 Tbsp. cider vinegar
• 1  onion, peeled and halved
• 1 carrot, 
• 3 quarts water

  

1.  Preheat oven to 400 degrees. Place the bones in a colander, rinse under cool water, and pat dry.
2. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
3.  Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.
4. Bring the water to a rapid simmer over high heat.
5.  Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 12- 24 hours.
6.  Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.
7.  When the broth is finished, strain and cool the bone broth. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
8. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Banana and Pecan Waffles

Hot off the waffle iron, add your favorite toppings and serve!

This recipe for waffles, in my opinion, is the best! 
Now add something delicious to the batter, and it
becomes even better.
Maybe you love blueberries, or chocolate chips in your waffles,
if you haven't tried banana slices and chopped pecans,
then this is your chance to try something new and wonderful.

The "extras" to your waffle batter are really endless.
It can be your favorite flavor combinations or something
you have leftover in the refrigerator.
Make it your family's Saturday morning surprise!!!!!!

As Always,

ENJOY!

INGREDIENTS

Waffle batter( I use the King Arthur Flour Co. recipe for waffles made with sourdough discard)

1 ripe banana sliced very thin

1/2 cup chopped pecans 

OVERNIGHT SPONGE

• 2 cups flour
• 2 tablespoons sugar
• 2 cups buttermilk
• 1 cup sourdough starter, unfed/discard

WAFFLE  BATTER

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

1. In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
2. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
3. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
4. Add the salt and baking soda, stirring to combine. The batter will bubble.
5. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
6. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
7. 
   

Parish Fair 2018

Getting ready to deliver all the packaged goodies

to the fair bake sale. Homemade biscotti and brittle.

Lots of summer work, captured in lovely jars of jam, 

ready to be delivered to the church bake sale.


What a fun time, prepping all these goodies! 
Starting this summer, with preparing all kinds of different jams,
some that were rather exotic and unusual, to the last few days
of planning and baking the goodies that will be purchased at the fair.

I try to choose unique recipes, ones that will also be easily transportable,
will package well and will display well.
Every item gets a pretty tag and a ribbon or
baker's twine to decorate it. 
When an item is presented well, not only is it more likely to be purchased,
but those buying, know that care was taken in the preparation.

It always delights me knowing how much people enjoy my products,
and go out of there way to tell me that they purchased something I made.

As Always,

ENJOY!

Plum, Orange and Cardamom Jam

Such beautiful color, just adding this to a table
in a pretty glass dish, would add a sparkle
and lots of smiles to any family dinner.

cooking and thickening, it smells fabulous!

I can't wait to use this jam, when the falls season really rolls in.
When we all cook those delicious Sunday dinners,
with a roast in the oven.  The whole house feels warm and
smells so good.
This jam would be especially amazing with a roast pork or
herb seasoned pork chops.
Or a dollop on a warm scone could be just as enticing!

As Always,

ENJOY!

Recipe Source: In A Jam by Kirsten Day

Makes 4 - 250ml jars

2 oranges

100ml water

700g yellow or red plums

juice of 1 orange

juice of 2 limes

seeds from 10 cardamom pods

500g sugar

Cut the oranges into quarters and then slice very thinly.  Add to a small saucepan with water, bring to a boil and cook for 15-20 minutes.

Cut the plums in half and remove the stone, slice the flesh and place in a large heavy bottomed saucepan, with the cooked orange, orange juice, juice from 1 lime and the cardamom seeds. Bring to a simmer slowly, stirring to prevent the fruit from sticking to the bottom of the pot.  Cook for 10-15 minutes or until the plums are soft. 

Add the sugar and stir until it has dissolved. Increase heat and cook to setting point. (104C degrees).

Approximately 10-15 minutes  When jam is ready, remove from heat and stir in the juice from the remaining lime.  Allow the jam to sit for 10 minutes.

Ladle jam into hot, sterililzed jars.  Screw the lids on tightly and allow the jam to cool. 

Label and date the jars.

Plumcot, Vanilla and Star Anise Jam

The additional spices in this jam make it so much

more than just a fruit spread. It is more like a sauce 

you want to add to everything. 

I personally think this jam would be delicious

with roast duck or turkey!

As Always,

ENJOY!

Recipe Source: In A Jam by Kirsten Day

Makes 3 - 250ml jars

500g plumcots

500g sugar

60ml lemon juice

2 star anise

1 vanilla pod or 1 tsp. vanilla bean paste

Quarter the plumcots and remove the stones. Place the flesh into a large heavy bottomed pot. Add the sugar, lemon juice, water and star anise. Bring slowly to a simmer over low-medium heat, until the sugar has dissolved, stirring to prevent the fruit catching on the bottom of the pan. 

Split the vanilla pod and scrape out the seeds, add to the pan, along with the split pod. Increase the heat and boil for  20-25 minutes. Setting point at 104C degrees.

When ready, remove the saucepan from the heat, remove the star anise and the vanilla pod, and allow the jam to sit for 5 minutes.

Ladle the jam into the hot, sterilized jars, screw the lids on tightly and turn the jars upside down for 5 minutes. Turn them back upright and allow to cool. 

Label and date each jar. 

Fig and Stem Ginger Jam

A jam to serve at every meal!

I love fig jam, and this jam has a delicate addition 

of stem ginger, that brings it to another level of layered flavors!

At breakfast  - on toast

                                          At lunch  - with goat cheese and baguette

                                          At dinner   - served with roast pork             

Oh my! Too many choices!!

As Always,

ENJOY!

Recipe Source:  In A Jam by Kirsten Day

Makes 3 - 250ml jars

500g fresh figs

1/2 cup water

300g sugar

juice of 2 lemons

1/3 cup finely chopped stem ginger

Wash the figs, remove stems and quarter. Put in a large heavy pot with water and bring to a boil, cook for 5 minutes.

Add the sugar, lemon juice and stem ginger and stir until the sugar has dissolved. Increase heat and bring to a rolling boil. Cook for 10-15 minutes or until the mixture reduces and thickens.

Remove from heat and allow jam to cool for 10 minutes.

Ladle jam into hot sterilized jars.  Screw lids on tightly and allow to cool. 

Label and date.

Spiced Blueberry Jam

The spices added to this jam, make it more than something

to just add to your morning toast!

Try it  on the side of a cheese platter or spread it onto

Brie cheese and a baguette.

Add it to your Greek yogurt, or a dollop on

a slice of cheesecake!

The choices are endless!

As Always, 

ENJOY!

Recipe Source: In A Jam by Kirsten Day

Makes 3- 250ml jars

500g blueberries

500g sugar

2 tsp. lemon zest

juice of 1/2 lemon

1/4 tsp. cinnamon

pinch of ground cloves

Place half the blueberries into a large pot, and gently crush the berries using a potato masher. Add the remaining whole berries, sugar, lemon zest and juice, cinnamon and cloves.

Bring up to a boil over medium-high heat, and cook for approximately 20 minutes, or until thick, stirring often. (Using an instant read thermometer, the temperature has reached 104C degrees.

Remove from heat and allow the jam to sit for 5 minutes.  Ladle the jam into hot, sterilized jars. Screw the hot lids on and turn upside down for 5 minutes. Turn them back upright and allow to cool.

Label and date the jars.

German Plum Cake

One of my favorite summer desserts!

I was able to make one, last, cake, before the season 

is over, with the last of the Japanese plums 

in the stores.

Serve with coffee in the morning for 

a wonderful treat, or serve with a good

dollop of whip cream as an after

dinner dessert!

As Always, 

ENJOY!

Recipe Source:  Bon Appetit

1 1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
8 Tbsp. butter, room temperature
2/3 cup plus 1/4 cup sugar
2 large eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup sour cream

5 large plums, halved, pitted, and cut into wedges
Optional - sliced almonds

Preheat oven to 350 degrees
Butter a 9x13 pan

Using electric mixer, beat 6 Tablespoons of butter with 2/3 cup of sugar in large bowl until well blended. Beat in eggs 1 at a time. Beat in extracts. Beat in sifted dry ingredients in 3 additions, alternating with the sour cream.

Spread batter in pan. Arrange plum wedges on their sides in rows. Mix 1/2 tsp. cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums.  Melt 2 Tablespoons butter and drizzle over cake. (add sliced almonds on top if using)

Bake for 40 minutes. Transfer to rack and cool.