Peanut Butter Cheesecake

My mom is visiting us for the month of July.  There goes the diet!  Her peanut butter cheesecake is out of this world!  The saltiness of the pretzel crust and the creamy peanut butter is the perfect combo!

Ingredients:

• 1-1/2 cups crushed pretzels
• 1/3 cup butter, melted

• FILLING:
• 5 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 3/4 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 1 cup peanut butter chips
• 1 cup (6 ounces) semisweet chocolate chips  

• TOPPING:
• 1 cup (8 ounces) sour cream
• 3 tablespoons creamy peanut butter
• 1/2 cup sugar
• 1/2 cup finely chopped unsalted peanuts

Preparation:

• In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.
• Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
• For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
• Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Homemade Strawberry Ice Cream


August weather decided to arrive on Memorial Day weekend!  So the strawberries I purchased at Weaver's Orchards to make strawberry shortcake are now headed to for the ice cream maker.  This recipe uses whole milk instead of heavy cream.  It's just as good with less fat!

Ingredients

3 cups sliced strawberries or 3 heaping cups whole berries
1 2/3 cups sugar
2 1/2 cups whole milk
1/2 teaspoon vanilla

Preparation

If needed, put the bowl of your ice cream maker in the freezer a day in advance or whatever the manufacturer recommends.
Clean strawberries and remove leaves and any bad spots. If you are using a blender, you may want to slice the berries one or two times to make blending easier.
Put strawberries, sugar, and milk in blender or food processor fitted with the blade. Process until smooth. Add vanilla and process very briefly to blend. Taste to check for sweetness and add a bit more sugar if needed. If you started with warm berries, refrigerate the mixture until cold. It will keep for up to a day, which makes this a great dinner-party recipe.
Pour strawberry mixture into ice-cream maker and process according to the manufacturer's directions.
Serve at once. Freeze any remaining ice cream in single-serving container. Thaw frozen servings for about 20 minutes before eating.

Lemon Sponge Cake

"Eleven pipers piping"

Ingredients:

For the cake:

5 eggs, at room temperature
3/4 cup sugar
3/4 tsp. lemon extract
1 cup cake flour, sifted
4 Tbs. (1/2 stick) unsalted butter, melted and cooled to room temperature

For the sugar syrup:

1/4 cup sugar
1/4 cup water

For the lemon buttercream:

24 Tbs. (3 sticks) unsalted butter, at room temperature
1/2 cup milk
3/4 cup sugar
5 egg yolks
1 Tbs. lemon extract
 
1/2 cup heavy cream
1 cup lemon curd (see related recipe at left)

Preparation:

Preheat an oven to 375°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

To make the cake, in the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until tripled in volume, about 5 minutes. Beat in the lemon extract. Remove the bowl from the mixer. Sift the flour over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture. Pour into the prepared pan and smooth the top. Bake until the cake is puffed, 20 to 25 minutes. Transfer the pan to a wire rack and let cool completely.

To make the sugar syrup, in a small saucepan over medium heat, combine the sugar and water and bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let the syrup cool to room temperature.

To make the lemon buttercream, in the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until it is the consistency of mayonnaise; it should not be melted. Transfer the butter to another bowl. Thoroughly wash and dry the mixer bowl. In a saucepan over medium heat, combine the milk and 1/4 cup of the sugar and heat, stirring occasionally, until small bubbles appear along the edge of the pan.

Meanwhile, in the bowl of the electric mixer fitted with the whisk attachment, beat the egg yolks and the remaining 1/2 cup sugar on medium-high speed until the mixture is pale and thick, about 3 minutes. Reduce the speed to low and pour in the hot milk mixture in a thin stream. Return the mixture to the saucepan. Thoroughly wash and dry the mixer bowl and whisk.

Cook the mixture over medium heat, whisking constantly, until it registers 170°F on an instant-read thermometer, 5 to 7 minutes. Pour the mixture back into the mixer bowl and beat with the whisk on medium speed until cool, 5 to 10 minutes. Beat in the lemon extract. Add the butter in 4 additions, incorporating each addition before adding another. Use the buttercream immediately, or refrigerate until needed, up to 3 days. If the buttercream has been refrigerated, whisk it by hand over simmering water until it reaches spreading consistency.

Whip the cream to soft peaks. Put the lemon curd in a bowl and carefully fold in the whipped cream in 2 additions.

Run a table knife around the edge of the cake pan and unmold the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake into 2 equal layers. Put the top layer, cut side up, on a serving plate. Brush with some of the sugar syrup. Reserve one-third of the buttercream for decorating the frosted cake. Fit a pastry bag with a 1/2-inch plain tip, fill the bag with about 3/4 cup of the remaining buttercream and pipe a ring around the outside edge of the cake. Evenly spread the whipped cream mixture inside the buttercream ring. Position the second layer, cut side down, on the cream and peel off the paper. Brush with the remaining syrup. Refrigerate for 30 minutes; keep the remaining buttercream at room temperature.

Spread buttercream on the top and sides of the cake. Fit the pastry bag with a 1/2-inch star tip, fill the bag with the reserved buttercream and PIPE shells around the top edge. Refrigerate the cake until 30 minutes before serving. Serves 10 to 12.

Peppermint Bark Ice Cream

"Eight maids a-milking"

Ingredients:

3 cups half-and-half
6 egg yolks
3/4 cup sugar
1 Tbs. vanilla extract
1 cup chopped peppermint bark

Preparation:

 

In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface. Remove from the heat.

In a heatproof bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the chopped peppermint bark and continue processing just until it is blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart.

Spiced Pear Upside-Down Cake

" A Partridge in a Pear Tree"

Ingredients:

12 Tbs. (1 1/2 sticks) plus 5 Tbs. unsalted butter, at room temperature, plus more for greasing
2/3 cup firmly packed light brown sugar
2 Tbs. maple syrup
2 ripe pears, preferably Bartlett or Anjou, peeled, halved and cored
3/4 cup plus 1 Tbs. granulated sugar
1 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
2 tsp. vanilla extract
2 eggs
Preheat an oven to 350°F. Butter a 9-inch round cake pan.



Preparation:

In a bowl, using a wooden spoon, vigorously beat together the 5 Tbs. butter, the brown sugar and maple syrup until thoroughly blended. Spread this mixture over the bottom of the prepared cake pan.

Cut the pear halves into 1/4-inch slices and place in a bowl. Sprinkle with the 1 Tbs. granulated sugar, the cinnamon, cardamom and cloves and stir gently to coat. Arrange the pears in the bottom of the pan, fanning and overlapping them slightly, so that the tapered ends point outward; use the small slices to fill any holes.

In a bowl, whisk together the flour, baking powder and salt. Pour the milk and vanilla into a liquid measuring cup.

In the bowl of an electric mixer fitted with the flat beater, beat together the remaining 12 Tbs. butter and the 3/4 cup granulated sugar on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Increase the speed to medium-high and beat for 2 minutes.

Scrape the batter into the cake pan and spread evenly over the pears. Bake until a cake tester inserted into the center comes out clean, 60 to 70 minutes.

Immediately place a large plate, at least 10 inches in diameter, upside down on top of the cake. Carefully invert the cake with the plate, then lift off the pan, gently shaking the pan if necessary to release the cake. Let cool for at least 30 minutes, then cut into wedges and serve. Serves 8.

Ginger Pear Pie

Each year I try a new recipe to join the traditional pumpkin pies at our holiday table.  
This Thanksgiving - Ginger Pear Pie! I used bosc pears. They provided the perfect texture and balance with the ginger snaps.

Ingredients:

1 unbaked pastry shell (9 inches)
1/2 cup gingersnap crumbs (about 9 cookies)
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
5 cups thinly sliced peeled pears (about 5 medium)

Preparation:

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.  In a large bowl, combine the gingersnap crumbs, sugars, flour, salt and cinnamon. Cut in butter until crumbly. Place half the pear slices in crust. Top with half the crumb mixture. Repeat layers. Bake at 350° for 55-60 minutes or until golden. Cool on a wire rack. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Store in the refrigerator.

Old Fashioned Apple Dumplings

A visit to Weaver's Orchards inspired me to bake apple dumplings. So many varieties to pick from but I finally settled on the Pink Lady apples. Perfect!

Ingredients:

1 recipe apple dumpling dough (recipe follows)
6 large apples (firm & tart variety), peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract

Preparation:

Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top. 

APPLE DUMPLING DOUGH:
2 c. unsifted flour
1 1/4 tsp. baking powder
1 1/4 tsp. salt
1/2 c. butter
1 scant c. milk
(if large apples are used, double the recipe)

Mix and roll thin. Cut into squares the size to wrap apples, sealing top by brushing a little milk or water to seal. Bake at 350 degrees for 50-60 minutes.

 

With the extra pastry dough I cut out leaves for the "apples"!

Uncle Bubba's Key Lime Pie

One of my best friends loves Key Lime Pie!  Every year on his birthday I make him this recipe featured at Uncle Bubba's Oyster House.
Bucket List Restaurant

Ingredients:

1 3/4 cup graham cracker crumbs
3/4 cup sugar
1/2 cup slivered almonds
1/4 cup clarified butter (see Tip)
1 teaspoon vanilla extract
14 ounce can sweetened condensed milk
1/4 cup Key lime juice
Grated zest of 1 key lime
3 egg yolks

Preparation:
 
Grease a 9-inch pie pan.
In a small bowl, mix the graham cracker crumbs, sugar, and almonds. Add the clarified butter and mix well. Press evenly into the prepared pan.
Preheat the oven to 325.
In a medium bowl, combine the vanilla, condensed milk, Key lime juice, lime zest and juice, and egg yolks, and mix well. Pour into the pie crust. Bake for 20 minutes. Let stand at room temperature for 20 to 30 minutes, and refrigerate until you are ready to serve.

TIP: To clarify butter, gently heat butter until all is melted. Once the butter has melted and separated, use a spoon to remove the white foam from the top. Carefully pour off the golden liquid, leaving behind the milky solids without mixing them back into the butter. Discard the solids. About 3/4 of the original amount will be left. The clarified butter is ready to use; store extra in the refrigerator.

Oatmeal Coffee Cake

I am a "cookbook junkie".  If I am traveling, at a used bookstore, checking out a yard sale, and see a cookbook... I can not pass it up.  A few years ago we traveled to Denver, Colorado for my father-in-law's 10th Mountain Division reunion.  Colorado Bed & Breakfast Cookbook traveled back in my suitcase to Pennsylvania.  This recipe is served at the Leadville Country Inn.

Ingredients:

1 1/4 cups of boiling water
1 cup rolled oats (not instant)
1/2 cup butter, cut into several pieces
1 cup sugar
1 cup packed brown sugar
1 1/2 cup cups flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnut
2 eggs , lightly beaten
1 tsp. vanilla extract

Topping:

1/4 cup milk
1/2 cup sugar
1/4 cup chopped walnuts
1 1/2 cups shredded coconut
1/2 tsp. vanilla extract
1/4 cup butter, melted

Preparation:

Preheat oven to 350 degrees.  Grease a 13 x 9-inch baking pan.  In a large bowl, combine boiling water, oats and butter.  Let the mixture stand until the butter is melted, stirring occasionally.  In a medium bowl, combine sugar, brown sugar, flour, cinnamon, baking powder, baking soda, salt and nuts.  Add the dry mixture to the oatmeal mixture, along with eggs and vanilla.  Mix well.  Pour the batter into the baking pan.  Bake for 35 minutes, until done.  Meanwhile, combine the topping ingredients.  When the cake is done, spread the topping over hot cake.  Cool on the a wire rack before serving.

Food Processer Carrot Cake with Cream Cheese Frosting

Another recipe from my Mom's cooking archives.  I like this cake because everything is done in the food processor...less to clean up!

Ingredients for cake:
1 1/2 c. flour
3/4 tsp. cinnamon
1/4 tsp. salt
2 1/4 tsp. baking powder
3 medium carrots (enough to make 1 1/2 c. grated)
3/4 c. walnuts
3 eggs
1 1/2 c. sugar
1 c. melted butter
3 tsp. vanilla


Ingredients for frosting:
1 tsp. butter
1 (3 oz.) cream cheese
2 c. confectioners sugar
1/2 tsp. vanilla

Preparation for cake:

Preheat oven to 350 degrees.  In a food processor with blade attachment, combine flour, cinnamon, salt and baking powder.  Set aside in another bowl.  Peel and cut carrots in lengths slightly shorter than processor feed tube.  Insert the shredding disc and grate.  Remove grated carrots process nuts with chopping blade.  Remove nuts.  Place eggs, sugar and butter in processor bowl and blend with blade.  With processor on, add flour through feed tube.  Add carrots, vanilla and nuts.  Process until smooth, stopping to scrape down sides.  Pour batter into 9" x 13" greased and floured baking pan.  Bake 35 - 40 minutes.

Prepartion for frosting:

Combine all ingredients in processor bowl with blade.  Process until creamy and well blended.