italian cheesecakeItalian cheesecakeItalian cheese cupcakes
This was a special request so two postings today! This Italian Cheesecake recipe goes back to my grandmother then my mom. It’s the classic Neapolitan recipe.
PASTRY SHELL:
2 cups unbleached all purpose flour
1/4 LB unsalted butter, room temp
2 XLRG eggs, room temp
6 TBLS sugar
2 TSP lemon extract
dash of salt
Blend together and the add the flour slowly. Roll out dough between waxed paper about 1/8″ thick. Press into 8 inch spring form pan or use a square pan or large muffin cups if you like. Trim the dough at the top. If you want to really dress it up you can make four or six 1/2 ” wide strips with a pastry wheel to place like a tapestry over the top once you have the pan filled.
FILLING:
Preheat oven 350.
3 LBS whole milk ricotta cheese
2/3 cup sugar
4 XLRG eggs
1 TBLS vanilla
3 TBLS candied orange peel, diced
Blend together and fill the pastry lined pan up to about 1/2 inch from the top (1/4″ for muffin cup size). Bake for about 1 hour (30 mins for muffin cup size)until top is puffed but still pale wheat in color. See the pictures above for examples.
My Mother made this roasted chicken and potatoes recipe many a Sunday when I was a child. Simple flavors and finger licking good!!
1 chicken cut up into 8 pieces
1/2 cup virgin olive oil
2 large onions, cut into wedges
4 Rosemary branches
1 TSP dried oregano
4 sprigs of fresh Thyme
4 LBS potatoes, peeled and cut into large wedges
4 carrots, peeled and cut into 3 inch pieces
juice of one whole lemon
Salt & pepper to taste
Directions:
Preheat oven to 375.
Toss everything together and place in a large roasting pan covered with a lid or foil. Bake for 45 minutes. Uncover and raise the oven temp to 425 and bake another 20 minutes, until golden brown.
This Spanish Garlic Shrimp recipe is from the Catalonia region of Spain. One pan, 15 minutes and you have dinner.
I first saw this many years ago on a PBS station cooking with chef “Ef”. Make my Spanish Saffron Rice recipe
1/2 cup virgin olive oil
4 cloves of garlic, peeled and mashed
1 LB raw shrimp, peeled and deveined
1/2 TSP crushed red pepper flakes
1/2 TSP Tabasco sauce
1 TSP Paprika
3 TBLS dry sherry
1 TBLS tomato sauce
Parsley and lemon slices for garnish
Cooked rice for serving
Directions:
In a large frying pan heat oil and saute garlic and shrimp for one minute. Add the balance of ingredients and saute for 2-3 minutes, until shrimp are cooked. Serve over my saffron rice reipe and sprinkle with parsley and lemon slices.
My Aunt Chris gave me this German potato salad recipe and she is from Germany!
4 large Red potatoes, boiled until fork tender
up to 1/3 cup chicken stock
1 TBLS white or Champagne vinegar
1/2 TSP sugar
1/2 a large onion, chopped and sauteed
4 slices of bacon, cooked, chopped and 1 TBLS of the grease saved
1/2 TSP parsley
Salt & Pepper to taste
Directions:
Cook and cool the potatoes so they are just warm. Slice into med pieces. Slowly pour the chicken stock over them and toss until they are wet. Mix all ingredients and add to potatoes. Add more stock if still too dry.
This Peach Muffins recipe is great with fresh peaches when they are in season. Serve for breakfast with butter or peach preserves. Moist and soooo tasty!
Summertime favorites muffins with whole pieces of fruit
1 1/2 cups plus 1 TBLS unbleached all purpose flour
1/2 cup sugar
1 1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
1 cup peaches chopped, fresh ripe or unsweetened frozen, thawed
1 cup sour cream
1/4 cup unsalted butter, melted
1 lrg egg
1 TSP vanilla
Dash of nutmeg
Directions:
Preheat oven to 400. Lightly grease or line with baking cups a 12 muffin tin or 6 of the jumbo size.
Toss the peaches in the 1 TBLS flour, set aside. Blend together all the other dry ingredients. Blend together all the wet ingredients and add to the dry slowly JUST until combined, do NOT over mix. Fold in the peaches. Fill the muffin cups evenly, I use a large ice cream scoop for perfect sizing. Bake about 20 mins, until golden and a tester comes out clean.
shellfish pot – kielbasa and potatoes and spices ready for the pot
This recipe is a great one pot cook out dish that feeds many.
1 box-bag Zatarain’s shrimp, crawfish, crab boil
2-4 LBS shellfish, such as shrimp, crawfish or crab
1 large onion, quartered
12 small red potatoes
12oz-16oz pkg kielbasa or smoked sausage, sliced into 2-3 inch pieces
6 ears of corn, husked and broken in half
about 3 quarts of water
Old Bay seasoning
Directions:
Put the water, potatoes, seasoning bag and onion in a large pot big enough to accommodate all of the above ingredients. Bring to a simmer and add the sausage and corn. Cook until the potatoes are tender. Add the shellfish and bring to a boil. Cook only until the shellfish turns color. Sprinkle with Old Bay seasoning to your liking. It’s ready to serve in about 3-5 mins.
a small serving of grilled London broil. sliced thin
This Beef Marinade recipe can be used on London broil or steaks. Grilling tastes best but it can also be done in a broiler.
1 cup teriyaki sauce (low sodium is fine)
1/2 cup kitchen bouquet or gravy master seasoning sauce
1/2 cup soy sauce (low sodium is fine)
1/2 TSP celery seed
1 large onion, quartered
Directions:
Place all in a blender and puree. Pour over meat and let marinate for 3-24 hours, refrigerated. Grill to your liking.
Sausage Cheddar Balls is an easy recipe to make a day ahead.
1 LB bulk sausage, like Jimmy Dean, any flavor
2 cups shredded sharp cheddar cheese
1 cup Bisquick Baking mix ** see below another option**
3/4 cup water (just enough to make the mix like meatloaf)
Directions:
Preheat oven to 350.
Form into 1 inch balls. Place on baking sheet lined with parchment paper and bake for about 20 mins until golden brown.
**Bisquick makes a gluten free baking mix, if you use that this recipe is gluten free**
This NY Style Cheesecake recipe is rich and so creamy, it actually tastes better if made 2 days before serving… I’ve added a lower carb option at the end if the recipe…
4 x 8oz pkgs cream cheese, room temp
1 x 16oz sour cream
4 Xlrg or jumbo eggs
1 TBLS vanilla
1 cup sugar
2 TBLS corn starch
1 TSP lemon zest
Directions:
Preheat oven 375.
Blend all together in food processor or with mixer. Pour into 8″ spring form pan, wrapped in foil. Place spring form into a larger roasting pan and fill half way up the side with very hot tap water. Place in oven and bake for 45-1 hour, until top is all puffed and lightly brown. Remove from water bath to cool and refrigerate. Serve with fresh fruit or canned topping.
**Lower the carbs by substituting the sugar with Splenda or Stevia using the conversion chart on the package.
