Ingredients
1 1/4 cups vanilla wafer crumbs
1/2 cup ground walnuts
5 tablespoons butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 1/8 cups white sugar
3 tablespoons all-purpose flour
1 cup sour cream
2 ripe bananas, mashed
1/4 cup banana liqueur
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
1/3 cup white sugar
4 egg yolks
2 teaspoons vanilla extract
1 1/2 cups heavy cream, chilled
12 vanilla wafer cookies
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.
Thursday, September 15, 2011
Cooking : Blackberry Peach Pie
Ingredients
3 cups fresh blackberries
3 fresh peaches - peeled, pitted and sliced
3 tablespoons cornstarch
3/4 cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 450 degrees F (230 degrees C).
Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.
3 cups fresh blackberries
3 fresh peaches - peeled, pitted and sliced
3 tablespoons cornstarch
3/4 cup white sugar
1 double crust ready-to-use pie crust
2 tablespoons butter, melted
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 450 degrees F (230 degrees C).
Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.
Cooking : Almond Cherry Fudge
Ingredients
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped almonds
1/2 cup red candied cherries, chopped
1 teaspoon almond extract
Directions
Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped almonds
1/2 cup red candied cherries, chopped
1 teaspoon almond extract
Directions
Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Cooking : Anu's Bhapa Doi
Ingredients
1 (32 ounce) container plain whole-milk yogurt
1 (14 ounce) can sweetened condensed milk
2 tablespoons sliced almonds
Directions
Line a large strainer with a large coffee filter, or several layers of cheesecloth. Pour the yogurt into the lined strainer, and set it over a bowl. Cover and refrigerate until the yogurt has reached the consistency of soft cream cheese, about 8 hours.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch pie tin.
Discard the liquid that has drained from the yogurt. Place the yogurt into the bowl, and whisk in the condensed milk. Pour into the prepared pan.
Bake in the preheated oven until the mixture is firm and the top is lightly browned, about 30 minutes. Remove from the oven, and sprinkle almonds over top. Cool to room temperature before slicing into wedges and serving.
1 (32 ounce) container plain whole-milk yogurt
1 (14 ounce) can sweetened condensed milk
2 tablespoons sliced almonds
Directions
Line a large strainer with a large coffee filter, or several layers of cheesecloth. Pour the yogurt into the lined strainer, and set it over a bowl. Cover and refrigerate until the yogurt has reached the consistency of soft cream cheese, about 8 hours.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch pie tin.
Discard the liquid that has drained from the yogurt. Place the yogurt into the bowl, and whisk in the condensed milk. Pour into the prepared pan.
Bake in the preheated oven until the mixture is firm and the top is lightly browned, about 30 minutes. Remove from the oven, and sprinkle almonds over top. Cool to room temperature before slicing into wedges and serving.
Cooking : Barbecue Green Beans
Ingredients
4 slices bacon, chopped
1/4 cup distilled white vinegar
1/2 cup white sugar
1/2 cup brown sugar
4 (14.5 ounce) cans green beans, not drained
salt and black pepper to taste
Directions
Place the chopped bacon in a large saucepan, and cook over medium-high heat, stirring occasionally, until evenly browned and crisp, 6 to 8 minutes. Remove the bacon and set aside. Drain the grease from the pan.
Stir the vinegar, white sugar, and brown sugar into the pan. Bring the mixture to a boil over medium heat. Drain 2 cans of green beans and add them to the vinegar mixture. Pour 2 undrained cans of beans into the mixture, and stir the bacon back into the beans. Stir lightly to combine. Sprinkle with salt and pepper to taste.
Bring the mixture to a boil, reduce the heat, and simmer until the sauce is thickened and the flavors have blended, about 20 minutes.
4 slices bacon, chopped
1/4 cup distilled white vinegar
1/2 cup white sugar
1/2 cup brown sugar
4 (14.5 ounce) cans green beans, not drained
salt and black pepper to taste
Directions
Place the chopped bacon in a large saucepan, and cook over medium-high heat, stirring occasionally, until evenly browned and crisp, 6 to 8 minutes. Remove the bacon and set aside. Drain the grease from the pan.
Stir the vinegar, white sugar, and brown sugar into the pan. Bring the mixture to a boil over medium heat. Drain 2 cans of green beans and add them to the vinegar mixture. Pour 2 undrained cans of beans into the mixture, and stir the bacon back into the beans. Stir lightly to combine. Sprinkle with salt and pepper to taste.
Bring the mixture to a boil, reduce the heat, and simmer until the sauce is thickened and the flavors have blended, about 20 minutes.
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