Filed under: cake, dessert, food issues, recipe, strawberries | Tags: argentina, cheesecake, organic, produce, strawberry
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tablespoon lemon juice
1 teaspoon grated lemon peel
1 cup sour cream
1 Tablespoons cornstarch
1 package (10 oz.) frozen strawberries, thawed
1/2 pint fresh strawberries, sliced
Preheat oven 350 degrees F.
I made a pecan graham cracker crust for this cake. It was good!
Dump one sleeve graham crackers, and 1/2 cup pecans into food processor. Whirl. It’s about
3/4 cup graham crackers and 1/2 cup pecans
3 tablespoons butter melted.
Press into pan and bake 350 for 5-8 minutes.
Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
Bake 50 minutes or until center is almost set. Apparently a lot of people overcook their cheesecake. Mea culpa. I read about it and you’re supposed to see about 2 inches or so of jiggly. That stresses me out, but I tried it. The first bite was less cooked I thought but if that’s how you do it, ok I guess!
Cool cheesecake. Top with strawberries. In a medium saucepan cook em then mix in cornstarch, blending well. Add a bit of water if necessary. I think next time I’d use a combination of jam in there. I thought the frozen nature of the berries was not nice! Little doode, who doesn’t like strawberries and at first scraped his topping off, ate the berries when he was informed that they were from Argentina! To him a mark of exotic goodness? Dunno, we were thinking how crazy it is that our frozen organic fruit came from so far away.
Buds from the west coast Darren and Andrea made this cheesecake way back when, and ever since, it’s been my go-to cheesecake. It’s SO good! A couple of notes–it makes a lot of filling and it’s quite liquidy. I always seem to end up with big chunks of creamcheese floating around aimlessly in the milk and egg mixture, but no worries. The melted chocolate seems to wind up looking like little chipits floating around, but no worries. It works out in the end. And did I mention? It’s GOOD!
Cafe au lait Cheesecake
2 cups (500ml) graham wafers finely crushed (38-40 wafers)
1/3 cup (75 ml) butter, melted
2 packages (250gr each) cream cheese, softened
1 1/4 cups (300 ml) sugar
1 square Baker’s semi sweet chocolate, melted
2 tbsp (30ml) flour
2 tsp (10ml) vanilla
1 tbsp (15 ml) instant coffee granules (instant espresso powder)
1 1/4 cups (300ml) milk
1/3 cup (75ml) coffee flavoured liqueur
Combine wafer crumbs and butter. Press over bottom and 2 inches (5cm) up the side of a 9-inch (23 cm) springform pan; set aside. You can also bake this for 8 minutes at 375 if you like. Depends on whether you like a cooked crust or a more crumbly one.
In large mixer bowl beat cream cheese until smooth.
Gradually beat in sugar, melted chocolate, flour & vanilla.
Add eggs, one at a time, beating well after each addition.
Dissolve coffee granules in milk; stir milk mixture & liqueur into cream cheese mixture.
Pour into prepared crust; set springform pan on a jelly roll pan–just in case. It’s never overflowed on me, but once a bit escaped from the springform bottom because I put it in the ring upside down. ARGH!
Bake in preheated 375 F (190 C) oven 50-55 minutes or until set. Cool; chill.
To serve, top with whipped cream and chocolate sauce if desired (we never did this part).
This past weekend we were able to make the above harvest of our first strawberries from the patch we planted last year. We planted earliglow and sparkle. Earliglow do indeed mature first! We’ve since had two more bowls this size. I’ve always wanted to grow strawberries. Mom and I would always pick them and she’d make jam and great grandma’s shortcake and vanilla ice cream. In Pittsburgh there aren’t very many pick your own places and it’s hard to find local berries in stores. It’s all about the local berries people! So good!!
The first batch of berries called for a short cake–so here’s the recipe. It makes a very dry crumbly cake that’s not sweet. It must be served with ice cream. The doode’s tradition is to serve shortcake with whipped cream, but I do not know about that! Is non-possibile here I can tell you that much! But perhaps his mom’s recipe would work with whipped cream. This one does not.
Short cake (GRANDMA’S)
2 tbsp. sugar
1/2 – 3/4 cup shortening
1/2 cup milk
1 2/3 cup flour
3 tsp. baking powder
Mom’s directions: cut shortening into flour,sugar salt and baking powder. mix egg and milk together and add to flour mixture. it will be lumpy -i use tin foil pan and spread it flat.
425 oven for 12min. it always takes 20-30 in my oven to cook all the way through. play by ear.
Filed under: cake, cornmeal, dessert, recipe, strawberries | Tags: quick cake, strawberry
The challenge on Saturday–make a dessert that’s quick cakelike and uses strawberries which I needed to use up. Google google read read and voila! The perfect sounding thing at, interestingly enough, a local blog, Cookworm. The recipe is here. Recipe seemed easy, interesting, and used 4 eggs–and we’ve got LOTS of those.
Strawberry Cornmeal Cake
1 1/3 cups stone-ground cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1 stick (4 oz) butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
1 cup sliced fresh strawberries
Preheat oven to 350ºF and butter a 9-inch round cake pan.
In mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla. Add the flour mixture in two additions to the butter/egg/yogurt mixture and stir (but do not beat) until fully incorporated and there are no streaks of flour remaining. Gently fold in the sliced strawberries, and pour the batter in to the prepared pan.
Bake 350ºF for 35-40 minutes or until golden and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 30 minutes, then invert onto a rack and re-invert onto a serving plate. Cookworm put confectioners sugar on top and garnished the cake. Alas, I did not style the cake, just served it with a bit of ice cream. It’s like a ramped up souped up cornbread, but the eggs and sugar make it really creamy and super good! The strawberry worked perfect with it, not sure I’d try any other fruit. Great for breakfast too! Here’s the post breakfast shot:
Dessert at the Elk Creek Cafe was not as stellar as the lunch part. The salad was so fresh and so good! The dessert sounded promising–oatmeal cake. It was pretty good, but one of those things we thought–hey maybe we could do this better at home. And we do LOVE oatmeal! Some googling about found that oatmeal cake seems to have surprisingly few numbers of variations. Some use shortening, some margarine, butter, even oil. Most are for a 13 x9 pan. They seem to come with the broiled coconut topping! And lo and behold eventually I determined that this is called lazy daisy cake. I gave it a shot.
Here’s this recipe I tried. It’s a small pan one egg version.
Oatmeal Cake with Coconut Pecan Frosting:
Recipe and photos by For the Love of Cooking
Original recipe from Coleen Nelson and Julia
1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup of shortening
Coconut Pecan Frosting
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.
Mix up frosting ingredients spread on cake–it’s pretty thick. Broil. Enjoy! I’ll keep trying with this one, and maybe try a double batch. Cake was pretty thin, but it made for a nice amount to eat and not get sick of. It’s a good cake!
This cookbook comes from a cool little place in Victoria BC. It’s not a new cookbook, but it has been such a favorite! I make lots of things from this book, including everyone’s favorite Chocolate Zucchini Cake. I also make the Bhangra Burrito, and Lone Star Minestrone.
Here’s the recipe for the Cake. Originally it was for cupcakes, but I only make it as a two layer cake. It’s not low fat or healthy but it is GOOD. The kids would not believe it had zucchini in it until they saw me make it.
1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
1 tsp vanilla
1/2 cup buttermilk
2 cups grated zucchini (use large holes on the grater)
1 cup chocolate chips
2 cups flour
1 cup cocoa, sifted
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp cinnamon
Pre-heat oven to 350 degrees F. Lightly grease and flour cake pans 8 inch.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
Add in all of the dry ingredients and mix until well combined. Spoon batter into pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack. Fill and top with a cream cheese frosting.