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.
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: