Archive for November, 2010

Cheese Cake

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 1/4 cup sugar, divided
2  8 ounce packages cream cheese, softened
2 teaspoons vanilla
3 eggs
1 cup sour cream
1 tablespoon lemon juice

Add graham cracker crumbs, 1/4 cup sugar and butter to an 8-inch spring form pan. Mix well and press crumbs with the bottom of a glass into the bottom and 1/2 inch up the sides of pan

In a blender mix cream cheese, sour cream, sugar, lemon juice, and vanilla. When completely smooth add eggs

Pour into prepared pan and bake in preheated 350° oven for 60 to 70 minutes
Remove from oven, cool to room temperature, and chill for a minimum of 4 hours

As for the cracks you see, just deal with them, or cover with a fruit topping. No matter what I do, what cooking method I use, the cracks always appear once cooled.

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November 24, 2010 at 4:55 pm Leave a comment

Pecan Bars

Do you love Pecan Pie, but a whole pie or even just a slice, seems like too much? Then this recipe is perfect for you. It has all the flavors that we know and love, but the portion is just right to satisfy that craving.

Crust
1 1/2 cup flour
1 stick unsalted butter
1/4 cup sugar

Filling
1 cup corn syrup, light or dark
1/3 cup brown sugar, firmly packed
2 eggs
3 tablespoons flour
1 teaspoon vanilla
1 cup pecans, coarsely chopped
pinch of salt

Preheat oven to 350°
In a food processor combine 1 1/2 cups flour, butter, and sugar
pulse until butter is completely combined
press crust mixture evenly into the bottom of an ungreased 9 x 13 inch baking pan
bake 18-22 minutes, or until golden brown

Meanwhile, mix all the filling ingredients, but the nuts, until fully combined
stir in pecans
spread over hot, partially baked crust
bake 20 – 30 minutes until the filling appears set
insert a knife 1 inch from the edge to see if it comes out clean

Cool completely and cut into bars

November 20, 2010 at 4:27 pm Leave a comment

Mac and Cheese – A small batch

1 cup uncooked macaroni
1  5 ounce can evaporated milk
4 ounces shredded cheese
2 tablespoons butter
1 tablespoon flour
1 teaspoon mustard
2 slices of bread
1/2 teaspoon granulated garlic
pinch of cayenne
salt and pepper

Preheat oven to 375°

For the breadcrumb topping put the bread slices and 1 tablespoon of butter in a food processor, pulse until coarse crumbs and butter is well combined, set aside

Cook the macaroni per the directions on the box, drain and set aside

Melt 1 tablespoon of butter in a pan, then add the flour and combine well with a whisk and cook for just a minute
add the evaporated milk slowly, whisking
add the seasonings
when milk and flour is thickened, add the cheese slowly
when cheese is completely melted, add the macaroni
spoon into an oven-safe dish, sprinkle with bread crumbs and bake for 20 minutes, or until golden brown

November 10, 2010 at 8:05 pm Leave a comment


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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook