I know this looks kinda hard,
definately time-consuming,
but I just MUST try to make it!
I will record the
adventure/embarassing failure
here.
Soon.
I "lemon custard"-promise.
Lemon Coconut Cheesecake from Junior's Cheesecake Cookbook by Alan Rosen and Beth Allen
For the Cheesecake layer:
3 8oz. packages full-fat cream cheese, room temperature
1 1/3 cups sugar
3 TBS cornstarch
1 TBS pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the Sponge Cake layer:
1/2 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
4 extra-large eggs, separated
1/2 cup sugar
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
3 TBS unsalted butter, melted
1/4 tsp cream of tartar
For the Lemon Custard:
3 extra-large egg yolks
1 1/4 cups sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup cold water
1 tsp grated lemon rind
1/4 cup strained fresh lemon juice
2 TBS unsalted butter
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
1 to 2 drops yellow food coloring (optional)
For the Whipped Cream Frosting and Decorating:
1 TBS unflavored, granulated gelatin
3 TBS cold water
1 quart heavy or whipping cream
1/3 cup sugar
1 TBS pure vanilla extract
4 cups angel-flake coconut (about 11 oz.)
1.Early in the day, preheat the oven to 350°F and generously butter the bottom and sides of one 9-inch spring form pan and one 9-inch round layer cake pan. Wrap the outside of the spring form pan with aluminum foil, covering the bottom and extending all the way up the sides. Very important: Line the bottom of the cake pan with parchment or waxed paper (don't let the paper come up the sides).
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
3. Gently spoon the batter into the foil- wrapped spring form pan and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake the cake at 350°F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer overnight and/or until ready to assemble the cake.
4. Meanwhile, prepare the sponge cake layer. Check that the oven is preheated to 350°F and that the water bath has been removed. In a small bowl, sift the flour, baking powder, and salt together. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. While the mixer is still running, slowly add 1/4 cup of the sugar and beat until thick, light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts. Sift the flour mixture over the batter and stir it in by hand, just until no white flecks are visible. Blend in the melted butter. Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high, until frothy. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks- they'll disappear during baking. Gently spread out the batter over the bottom of the single cake pan and bake until golden (not wet and sticky) and the center springs back when lightly touched, about 15 minutes. Let the cake cool on a wire rack in the pan for 15 minutes, then turn out onto the rack and peel off the paper liner. Let the cake cool completely, about 2 hours, then cover with plastic wrap and refrigerate until ready to assemble.
5. When ready to assemble the layers, remove the frozen cheesecake from the freezer and let stand at room temperature while you make the frosting. Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it sells and thickens. Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted. In a medium-sized bowl with clean, dry beaters, whip the cream with the mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the sugar and beat just until the the cream stand up in peaks (don't overmix or the cream will curdle). Beat in the vanilla. Add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate the cream in two bowls: 2 cups in a small bowl for piping decorations on the top of the cake and the remainder in a second larger bowl for frosting the cake.
6. Remove the lemon custard from the refrigerator, transfer 2 tablespoons to a small bowl, and return this to the refrigerator (to use later to decorate the center of the cake). Place the sponge cake, top side down, on a cake plate. Spread with a thin layer of whipped cream from the large bowl, sprinkle with about 2/3 cup of the coconut, and gently spread with half of the lemon custard. Release and remove the ring of the spring form, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the custard. Top the cheesecake with some more whipped cream, sprinkle with about 2/3 cup coconut, and spread with the remaining custard in the large bowl.
7. To decorate, frost the top and sides of the cake with the remaining whipped cream in the large bowl. Using your fingers, gently pat coconut on the side of the cake and sprinkle the rest on the top. Fit a pastry bag with a medium closed-star tip or medium open-star tip and fill with the cream from the small bowl. Pipe shells or rosettes around the top edge of the cake and a circle of 7 cream rosettes in the center. Fill the circle with the 2 tablespoons reserved lemon custard.
8. Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to slice easily. Use a sharp straight-edge knife (not serrated) to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
Thursday, August 11, 2011
Sunday, August 7, 2011
Lion House Dinner Rolls
Every time I go to make this recipe,
I have to search through my
recipe 'pile' to find the
tattered piece of paper
that has an ancient grocery list,
a dentist appointment reminder
from 1999, and this recipe.
Finding it here on this site
will be much easier.
Ingredients:
•2 cups warm water (110 to 115 degrees)
•2/3 cup nonfat dry milk (instant or non-instant)
•2 tablespoons dry yeast
•1/4 cup sugar
•2 teaspoons salt
•1/3 cup butter, shortening, or margarine
•1 egg
•5 to 5 ½ cups all-purpose flour, or bread flour
Method:
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!
Honey Butter
Ingredients:
•½ cup butter, softened
•½ teaspoon vanilla
•½ cup honey
Method:
Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.
This is also the recipe I use for
cinnamon rolls and orange rolls
Cinnamon filling:
1/2 cup sugar
1/2 cup butter
divide dough in 1/2, roll out to
approx. 10 X 14, spread filling,
sprinkle with cinnnamon, 1/4 cup
brown sugar, (if desired nuts,
raisins)
frosting: 1/4 cup butter,
1/4 cup milk, 1 tsp. vanilla,
enough powdered sugar to
make light, fluffy
frosting. frost warm rolls
Orange Rolls filling:
1/2 cup sugar, 1/2 cup butter,
grated zest of one orange.
frosting: 1/4 cup butter
(this entire recipe takes about
16 pounds of butter by the way)
juice of the orange you already
zested, and enough powdered sugar
to make a light,fluffy frosting.
I have to search through my
recipe 'pile' to find the
tattered piece of paper
that has an ancient grocery list,
a dentist appointment reminder
from 1999, and this recipe.
Finding it here on this site
will be much easier.
Ingredients:
•2 cups warm water (110 to 115 degrees)
•2/3 cup nonfat dry milk (instant or non-instant)
•2 tablespoons dry yeast
•1/4 cup sugar
•2 teaspoons salt
•1/3 cup butter, shortening, or margarine
•1 egg
•5 to 5 ½ cups all-purpose flour, or bread flour
Method:
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!
Honey Butter
Ingredients:
•½ cup butter, softened
•½ teaspoon vanilla
•½ cup honey
Method:
Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.
This is also the recipe I use for
cinnamon rolls and orange rolls
Cinnamon filling:
1/2 cup sugar
1/2 cup butter
divide dough in 1/2, roll out to
approx. 10 X 14, spread filling,
sprinkle with cinnnamon, 1/4 cup
brown sugar, (if desired nuts,
raisins)
frosting: 1/4 cup butter,
1/4 cup milk, 1 tsp. vanilla,
enough powdered sugar to
make light, fluffy
frosting. frost warm rolls
Orange Rolls filling:
1/2 cup sugar, 1/2 cup butter,
grated zest of one orange.
frosting: 1/4 cup butter
(this entire recipe takes about
16 pounds of butter by the way)
juice of the orange you already
zested, and enough powdered sugar
to make a light,fluffy frosting.
Sunday, July 24, 2011
P.S. Pioneer Day!
I hope my kids remember that when they were smaller,
on Pioneer Day, I would make a "Pioneer Dinner".
This usually consisted of baked beans/pork and beans,
(canned, not homemade)
served up pioneer-style in old Marie Callendar pie tins.
I would put some burlap on the table for a table cloth,
and we would eat by the lite of our
kerosene lanterns, with wooden spoons.
If I was really feeling fancy,
I added hot dogs to the mix.
We drank water out of mason jars (????)
Sometimes we would even have
dutch oven peach cobbler, with ice cream.
Very pioneer-y, don't you think?
on Pioneer Day, I would make a "Pioneer Dinner".
This usually consisted of baked beans/pork and beans,
(canned, not homemade)
served up pioneer-style in old Marie Callendar pie tins.
I would put some burlap on the table for a table cloth,
and we would eat by the lite of our
kerosene lanterns, with wooden spoons.
If I was really feeling fancy,
I added hot dogs to the mix.
We drank water out of mason jars (????)
Sometimes we would even have
dutch oven peach cobbler, with ice cream.
Very pioneer-y, don't you think?
Sticky Chicken
Ingredients:
- 1/2 cup balsamic vinegar
- 1/2 cup low sodium soy sauce
- 1/2 cup chicken broth
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 Tbsp. honey
- 3 garlic cloves, minced
- 2 Tbsp. grated fresh ginger root
- 1/8 tsp. pepper
- 2 lbs. boneless, skinless chicken breasts
Preparation:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours. When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 8-13 minutes, stirring each piece occasionally. Check the breasts for doneness (160 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 4-7 minutes total. Return chicken to the skillet, coat it with the sauce, and serve sticky chicken immediately - with lots of hot cooked rice!
Sounds easy enough for me, although I doubt that I will be patient (or prepared) enough to actually marinade it for 24 hours!
I'm gonna try it today.
I'll let you know how it is!
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 4-7 minutes total. Return chicken to the skillet, coat it with the sauce, and serve sticky chicken immediately - with lots of hot cooked rice!
Sounds easy enough for me, although I doubt that I will be patient (or prepared) enough to actually marinade it for 24 hours!
I'm gonna try it today.
I'll let you know how it is!
Tuesday, May 3, 2011
Meat Gingerbread House
Ingredients:
Ground Pork
Sausages
Bacon (15 Packages)
Ribs
Beef Tenderloin (many)
Potatoes
Ham
Puff Pastry
Cheese Wiz (lots, enough for a great cheese flood)
Instructions:
MEAT GINGERBREAD HOUSE
Poor Jack Danial's over ribs.
Make a foundation using ground pork.
Using meat glue as mortar, and steaks as bricks, make four impenetrable steak walls.
Make a meat boy (optional).
Combine impenetrable steak walls and place in next-level-meat-cage-cooking apparatus.
Cook at 400 degrees for approximately 45 min.
Mash potatoes and use as snow around steak walls.
Use toothpicks to make ham doors and windows.
Cover steak walls with puff pastry ceiling.
Poor in cheese wiz until great great cheese flood is triggered.
Sprinkle with candied bacon.
JACK DANIAL'S EGG NOG (Optional)
Bring back the bacon, in a big way.
Extract the bacon juices
Extract the bacon grease
Pour in some Jack Danial's.
Ground Pork
Sausages
Bacon (15 Packages)
Ribs
Beef Tenderloin (many)
Potatoes
Ham
Puff Pastry
Cheese Wiz (lots, enough for a great cheese flood)
Instructions:
MEAT GINGERBREAD HOUSE
Poor Jack Danial's over ribs.
Make a foundation using ground pork.
Using meat glue as mortar, and steaks as bricks, make four impenetrable steak walls.
Make a meat boy (optional).
Combine impenetrable steak walls and place in next-level-meat-cage-cooking apparatus.
Cook at 400 degrees for approximately 45 min.
Mash potatoes and use as snow around steak walls.
Use toothpicks to make ham doors and windows.
Cover steak walls with puff pastry ceiling.
Poor in cheese wiz until great great cheese flood is triggered.
Sprinkle with candied bacon.
JACK DANIAL'S EGG NOG (Optional)
Bring back the bacon, in a big way.
Extract the bacon juices
Extract the bacon grease
Pour in some Jack Danial's.
Sunday, May 1, 2011
Microwave Peanut Brittle
(Recipe courtesy of the "Calico Critters" website.
Remember those little guys I think they may be
related to the "Sylvanian Family"
Now you remember, right?
You didn't even know they could cook,
did you? Anyway...)
1 cup Sugar
1/2 cup light corn syrup
1 dash salt
1 to 1/2 cups shelled raw peanuts
1 tablespoon butter or margarine
1 1/2 teaspoons baking soda
1 teaspoon vanilla
Grease baking sheet or jelly roll pan
generously. Combine sugar, corn syrup
and salt in 3-quart casserole; stir in
peanuts. Microwave on high until light
brown, 8 - 10 minutes. Stir in remaining
ingredients until light and foamy.
Quickly spread on greased baking sheet.
Spread as thinly as possible for more
brittle candy. Yield: 1 lb.
Now head on over to that website, ya hear?
They've got cute little activities, games,
print outs, etc for kids ages 2-6 -ish.
Remember those little guys I think they may be
related to the "Sylvanian Family"
Now you remember, right?
You didn't even know they could cook,
did you? Anyway...)
1 cup Sugar
1/2 cup light corn syrup
1 dash salt
1 to 1/2 cups shelled raw peanuts
1 tablespoon butter or margarine
1 1/2 teaspoons baking soda
1 teaspoon vanilla
Grease baking sheet or jelly roll pan
generously. Combine sugar, corn syrup
and salt in 3-quart casserole; stir in
peanuts. Microwave on high until light
brown, 8 - 10 minutes. Stir in remaining
ingredients until light and foamy.
Quickly spread on greased baking sheet.
Spread as thinly as possible for more
brittle candy. Yield: 1 lb.
Now head on over to that website, ya hear?
They've got cute little activities, games,
print outs, etc for kids ages 2-6 -ish.
Wednesday, March 23, 2011
Banana Bread
'Some people' have been heard to say that my hobby is ripening bananas on the kitchen counter. If that is your hobby too, here is a good recipe for getting rid of said ripe bananas.
1/3 cup shortening ( I use butter flavor crisco)
2/3 cup white sugar
2 eggs
1 cup mashed, ripe bananas (2)
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 to 1 cup chopped nuts (pecans or walnuts)
Cream shortening and sugar. Add eggs. Add remainder of ingredients to cream mixture, alternating bananas and dry ingredients.
Place mixture into greased pan. Recipe makes 1 large loaf, or 2 small, or 3-4 minis.
Bake at 350 degrees for 45 to 50 minutes, depending on size.
Recipe works well if doubled or tripled. (Depending on how talented and prolific you are at ripening bananas on the kitchen counter.)
1/3 cup shortening ( I use butter flavor crisco)
2/3 cup white sugar
2 eggs
1 cup mashed, ripe bananas (2)
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 to 1 cup chopped nuts (pecans or walnuts)
Cream shortening and sugar. Add eggs. Add remainder of ingredients to cream mixture, alternating bananas and dry ingredients.
Place mixture into greased pan. Recipe makes 1 large loaf, or 2 small, or 3-4 minis.
Bake at 350 degrees for 45 to 50 minutes, depending on size.
Recipe works well if doubled or tripled. (Depending on how talented and prolific you are at ripening bananas on the kitchen counter.)
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