What’s Cooking?

Girl in kitchen002

This page is devoted to all things culinary.  Best-loved recipes,  favorite cooking websites,  great gadgets, please share them all on this easy-to-find page.

12 Comments

  1. Linda

    All right, girls. I enjoy oatmeal, but let’s get down to the good stuff, DESSERT! :excited: This is the best cheese cake recipe I have run across. It’s very creamy and delicious. :happy: It has never fail. It comes from The Cake Bible by Rose Levy Beranbaum, published in 1988.

    Cordon Rose Cream Cheesecake (New York Jewish)

    Ingredients:

    Philadelphia brand Cream Cheese at room temperature (It works the best.)
    sugar
    cornstarch (optional)- I don’t use it and I’ve never had a problem.
    3 large eggs (6 egg yolks for a richer, denser cheese cake)
    freshly squeezed lemon juice
    vanilla (I’m partial to Madagascar Bourbon Pure Vanilla Extract by Nielsen-Massey)
    salt
    sour cream

    Measure or Weight: (depending on where you are)

    cream cheese: 2 (8-ounce) packages,/b>, 1 pound, 454 grams
    sugar:
    1 cup, 7 ounces, 200 grams
    optional cornstarch: 1 tablespoon, 8 grams (creamier w/o cornstarch)
    3 large eggs: scant 5 fluid ounces, weighted w/o shells – 5.25 ounces, 150g
    freshly squeezed lemon juice: 3 tablespoons, 1.5 ounces, 47 grams
    vanilla: 1 1/2 teaspoons, 6 grams [NOTE: I always added 1 or 2 cap fulls of extra vanilla]
    salt: 1/4 teaspoon.
    sour cream: 3 cups, 1 pound 9.5 ounces, 726 grams

    Equipment:

    One 8-inch by 2 1/2-inch or higher springform pan, greased and bottom lined with parchment or wax paper; outside of the pan wrapped with a double layer of heavy duty foil to prevent seepage. I don’t grease the pan. (It is not necessary when using parchment or wax paper; however, if you feel more comfortable, use grease.)

    One large pan for a water bath. I use a rectangular large pan. You need to be able to add 1 inch of hot water around the 8-inch pan.

    Mixer with a whisk beater is preferable, but not necessary. I use my KitchenAid mixer with the whisk attachment.

    Preheat the oven to 350 degree F.

    In a large mixing bowl beat the cream cheese and sugar until very smooth (about 3 minutes, preferably with a whisk beater. (I probably beat it for more than 3 minutes – until the mixture is very creamy.) Beat in the cornstarch if desired. Add the eggs, 1 at a time, beating after each addition until smooth and scrapping down the sides. Add the lemon juice, vanilla and salt and beat until incorporated. Beat in the sour cream just until blended.

    Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1 inch of very hot water. Bake 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove to a rack and cool to room temperature (approximately 1 hour). Cover with plastic wrap and refrigerate overnight. [YES, you need to do this. It helps the cheese cake set. Cheese cake is a custard.]

    To unmold: Have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Place pan on heated burner and move it around for 15 seconds. Wipe sides of pan with a hot, damp towel.

    Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate and use a small metal spatula to smooth the sides. Refrigerate until shortly before serving.

    If you prefer a base for your cheese cake, you can add a cookie crust such as graham, chocolate, ginger or lemon-nut after you have unmolded the cheese cake. Crumb crusts become soggy if placed in the pan before baking.

    You can bake with a Biscuit Roulade such as an Almond Biscuit, a soft layer of sponge-type cake sandwiching the cheese cake.

    You can also you a Biscuit A La Cuilliere such as ladyfingers.

    I have recipes for those as well, if you like.

  2. Princess Anastasia

    Up for another dessert? This is a man-pleaser if there ever was one, girls, but you’ll love it, too, and it’s deliciously simple.

    Chess Pie

    1 stick butter (margarine will do, but nothing beats real butter, in my book) (a stick of butter here is 8 Tablespoons worth)
    1 cup sugar
    3 large eggs
    1 Tablespoon lemon juice or white vinegar
    1 teaspoon vanilla
    1 pie crust (I cheat and use a simple frozen crust. This will fill a regular Pet-Ritz brand size admirably, so I usually move it up a notch to the deep-dish size so I don’t have to worry about it sloshing over when I put it in the oven. You can, of course, make your own crust and I’m sure the more accomplished cooks on the blite are cringing, but I simply don’t do dough-y things from scratch, mainly because most of them (though not pie crust), involve getting things to rise. The only thing I’ve ever been successful at getting to rise has absolutely nothing to do with dough :wink: . I stick with what I know, girls.)

    Preheat oven to 350 degrees. Prick the crust with fork tines a couple of times to prevent “buckling” during baking.
    Melt butter in a small sauce pan or in a glass or plastic bowl in the microwave. (I prefer the latter because it’s quick and I can then simply add other ingredients to the bowl and eliminate washing up a pan.)
    Stir sugar into melted butter until the latter is all absorbed. (This pie is done entirely with hand mixing. Don’t even think about using a mxer or a blender or any such implement. Wooden spoons work excellently and when your Toppy person starts to swoon over the pie, you can suggest the spoon clearly needs to be reserved for preparing it.)
    Add the eggs one at a time, stirring thoroughly but not beating (I know, it will require a change in thought patterns) after each one until it is absorbed. Stir in the lemon juice or vinegar and then the vanilla and pour into the pie shell. Bake for about 35-40 minutes. Ovens do tend to vary, so at the end of that time, wiggle the pie pan slightly. The center of the pie should jiggle just a tiny bit. If it is doing a slow roll instead, give it a little more time. After you remove the pie, allow it to cool thoroughly before you slice. It should be a rich golden-brown color on top and a bright yellow inside and it should taste like heaven. If, on your first try or two, you take it out a little too quickly and it tends to run a bit, just serve it with a spoon instead of a fork. If you’ve left it a tiny bit too long, so long as the crust is not singed, it will still be fine.
    You’ll be able to make this with your eyes closed in no time flat and it will make you the hit of every bring-a-dish dinner (not to mention the positive effect it may have on eliminating a husband-favored implement from the job he favored it for. Sorry, but there’s nothing I can do about hair brushes or :belt:

  3. Princess Anastasia

    Snacky stuff!!

    Another super easy treat. This one crunchy and cheesy and a little salty.
    You’ll need a pastry brush, a couple of jelly roll pans or cookie sheets, a pair of kitchen shears, some parchment paper or waxed paper.

    Crispy Parmesan Stick (or Puzzle Pieces — a name my kids gave them because I used to make a batch before sitting down to my winter-time activity of doing jigsaw puzzles, before I found the blite.)

    1 package egg roll or won ton wrappers. Use the shears to cut the wrappers into strips about 1/4-inch wide.
    1/2 stick butter melted
    1 cup shredded Parmesan cheese (You can use grated, but I prefer the texture you get with shredded.)
    1/2 cup chopped parsley (packaged is fine. If you chop your own, make it very fine and make sure it is dry.)
    garlic salt to taste, or garlic powder and salt (separately) to taste

    Line the baking sheets with the parchment paper or waxed paper. This doesn’t have to be a pretty job. I just “guess-timate” the size piece I need, tear it off and lay it on the sheet. Your goal here is just to keep the strips from sticking to the pan. Combine the cheese and parsley in a small bowl. Stir the garlic salt or the garlic powder and salt into the melted butter. Brush each strip with butter after you’ve laid the strips out — very close together, but not quite touching — on the lined cookie sheets. Sprinkle each strip generously, with the cheese and parsley mixture. You don’t want to completely cover the strip and you don’t have to be pretty about it, just give it enough stuff to make sure it will have plenty of flavor.
    Bake in a 410 degree oven on the middle rack for about 4 minutes, but watch the strips carefully. Once they start to turn the least bit brown around the edges, they will get done very quickly. If you are doing multiple batches, it will take slightly less time to finish one, so you just have to keep an eye on them. You just want them to be lightly brown around the edges.
    Remove from the oven and allow to cool enough to handle. You can tear these off the lining very easily. The lining will be very greasy, though, and you’ll need to line the pan with a new sheet before you can do another batch.
    These will keep for a very long time in either a zip lock bag or a covered container. However, they are addictive, so that probably won’t be an issue.
    The package of wrappers will be more than enough for the measurements I’ve provided for the cheese and parsley and seasonings, but you can always just throw in some more of all that in your little bowl if you want to use up the whole package at once.
    These are so good with an icy cold soft drink, but since I’ve sworn off those things, I make do with a chilled bottle of water, and find they are still good. I’m not much into beer or wine or anything alcoholic, but I expect they would be just as tasty when nibbled along with any of those.

  4. Linda

    If you ever need a recipe book for appetizers, this is a great book: The Essential Appetizers Cookbook. I have catered several weddings using ideas from this book.

    Another good recipe book is, A Taste From The Past: Good Old Food By Irena Chalmers, 1999. It has great old stories of how the recipes immigrated with grandmothers and mothers as they moved to the new world.

    This is an Apple Strudel recipe:

    Serves 8

    2 pounds cooking apples, peeled and cored (Pippins/Granny Smith: tart & firm: key)
    1/2 cup sugar
    1/3 raisins (I use golden)
    1/3 cup finely chopped walnuts (I don’t chop them finely)
    1/2 teaspoon cinammon (to taste and smell)
    1 cup fine bread crumbs
    1/2 pound phyllo dough (buy the boxed kind, it works)
    1 cup butter, melted (don’t use margarine)
    Confectioners’ sugar (I don’t use it. You don’t need it.)
    *1 large orange, peeled, seeded, and chopped (not part of the recipe)
    *raspberries if I’m in the mood, approx. 1 cup, I think (not part of the recipe)

    I cook down the apples/sugar mix to release and marry the flavors and soften the filling.

    *I will tell you right off that I always modify recipes.

    Heat the oven to 375 degree F. Line two baking sheets with parchment paper.

    Slice the apples thin. Put them in a medium-sized bowl together with the sugar, raisins, walnuts and cinnamon. Stir in the bread crumbs.

    Unroll the phyllo dough and cover with a slightly dampened cloth. Spread two more damp cloths side by side and place one sheet of dough on each cloth with the widest side facing you. Brush each sheet with the melted butter. Lay another sheet of dough on top of each piece and brush with more melted butter. Repeat the process until all the dough has been used. There should be about 6 layers of dough for each strudel.

    Spread half the filling along the top third of one strudel, leaving a 1-inch margin on the left, right and top (long) side. Using the cloth to help you, carefully roll the entire strudel, starting at the top and rolling it towards you. Repeat this entire process with the second strudel.

    Note: If you add raspberries, you will have a lot of filling, so you will end up needing extra phyllo dough to make another one or two strudels.

    Carefully transfer the strudels to the lined baking sheets and tuck the ends underneath. Brush with the remaining melted butter and bake for 25 to 30 minutes, until lightly browned. Remove the strudels from the oven, let cool and sprinkle with sifted confections’ sugar, if desired.

    I serve it warm. It tastes great cold as well. Can be had for breakfast or snacks.

    Enjoy.

  5. Kaki

    PA, I guess you don’t have to put milk in oatmeal but I think it makes it creamier. Here is the baked oatmeal recipe, I got it from the Quaker web site but made a couple changes. It is cooked with the milk so maybe you will like it.

    2 cups Quick oats
    1/3 cup granulated sugar
    3 1/3 cups milk
    2 eggs lightly beaten
    2 teaspoons vanilla
    1/3 cup firmly packed dark brown sugar

    * you may use a little less sugar if you want

    Heat oven to 350 degrees; spray 8×8 glass pan.

    Combine oats, granulated sugar in a medium bowl, combine milk, egg,
    and vanilla; mix well and add to oat mixture, mix well

    Pour into a 8×8 baking dish and bake 40-45 minutes or until center jiggles
    slightly, remove to cooling rack.

    Sprinkle brown sugar evenly over top of oatmeal. Broil three inches from heat
    until sugar bubbles and browns slightly 1-2 minutes. You may need to turn the dish.

    * I added cinnamon, sliced almonds,apple, walnuts or pecans, and homemade apple sauce. If you add apple sauce be careful, my homemade sauce is much thicker than the stuff you buy in the store. You may want to add raisins, cranberries or other dried fruit. Leftovers reheat great for the next morning.
    You can omit browning the brown sugar if you want and add a little in the mixture. Play around with it to your own tastes.

  6. Audrey

    Ellie: I think you requested this recipe (hope you enjoy it!):

    Smothered Pork Chops :pig:

    4 Pork Loin Chops (1 to 1-1/2 inches thick)
    1 large garlic clove, halved
    1-1/2 t. salt
    1 t. freshly ground pepper
    2t. dried basil (fresh is good if you have it)
    1/2 t. rosemary
    1/2 t. thyme
    1/2 c. flour
    1/3 c. oil (I use Canola)
    1 cup sliced onion
    1 sliced green pepper
    1/2 c. water

    Prep: Rub chops with cut garlic clove (both sides). Mix salt, pepper, basil, thyme, and rosemary together. Generously sprinkle both sides of the chops with the herbs and press them into the meat. Cover and let sit in fridge for 30 minutes. Dredge chops in flour and reserve excess flour. Heat oil in large skillet (with a cover). Brown the chops on both sides (about 6 minutes per side). Remove to a warm platter. Add onion and bell pepper to skillet and cook until soft, but not brown. Add 2 T. of the dredging flour to the onions and peppers and stir until incorporated. Add water and stir until flour is dissolved. Return chops to the pan and bring to a boil. Cover, reduce heat to low and simmer for 30-40 minutes. The chops will be tender and the gravy DELICIOUS! Serve with rice (and veggies, of course!). This is often a birthday/homecoming request from my boys (and, as you might have guessed, I have to double it). :loveyou:

  7. Audrey

    And, nobody asked for this, but I couldn’t live without it. This is my favorite marinade for flank steak or fajitas. Super yummy, in my opinion. :cowboy: :horse: :cowbell: :cow:

    1/4 cup soy sauce
    3 T. honey
    2 T. red wine vinegar
    3/4 cup canola oil
    1-1/2 t. garlic salt
    1-1/2 t. powdered ginger (or fresh) :wink:

    Combine and marinate flank steak for 24 hours. Grill it, baby! YUM!

  8. Errinn

    I’ll start with a couple of drinks from the Archives.

    From Highjacked: A Good Spanking! I’ll Drink to That!, Aug 29, 2008 by Gwen
    http://www.devlinoneill.com/?p=1872

    A Good Spanking suggested by Dr. Ken and developed by cj

    – 1.5 oz. Bacardi Coconut Rum
    – 1.5 oz. Bacardi O Rum
    – Pineapple Juice
    – Orange Juice
    – Mix this first over cracked ice in a tall glass to a little over 3/4 full…
    – Then add .5 to .75 oz. Sloe Gin on top by slowly pouring atop an inverted spoon.
    – Garnish with a cherry halved on top of an orange slice

  9. Errinn

    From Friends, Readers, Naughty Brats …, Oct 31, 2008 by Devlin O’ Neill
    http://www.devlinoneill.com/?p=2998

    A Good Cuddle created by cj and named by Season (no measurements included)

    bananas, ice cream, cream de Cocao and for a bit of an extra kick chocolate flavored vodka

    Season suggested adding chocolate sprinkles on top.

    Dev’s comment on the two drinks:

    “Chocolate flavored VODKA? The mind reels. As will you, I’m sure, reel that is, if you drink ‘A Good Spanking’ followed by ‘A Good Cuddle’ for afters.

    *G*”

  10. Trish

    My favorite recipe is Parchment Chicken

    You take chicken breast or dark meat or both, you place chicken asparagus and Brussels sprouts, zucchini, squash or any vegetables you prefer oh and onions and garlic salt pepper and olive oil chicken broth or white whine you bake it at 350 for 20 to 30 minutes or until the parchment paper is puffy you take it out let it stand for 5 minutes cut the paper carefully you can leave the chicken in the parchment paper or take it out if you prefer too.

    This is my favorite dish too cook it’s so yummy.

  11. Susan

    Great Granddad’s Eggnog

    Prep time: 15 mins. Servers 10-12

    6 eggs, separated
    3/4 c sugar
    1 pt cream
    1 pt milk
    1 pt of whiskey
    1 oz. Jamaican rum
    freshly grated nutmeg

    Directions
    1 Separate the eggs. Put the whites in a small mixing and whip until stiff peaks form.
    And 1/4 cup sugar to the whites and gently fold to combine.

    Add the remaining 1/2 cup sugar and beat into the yolks until light.

    Mix the whites with the yolk mixture in a punch bowl. Stir in the cream and milk.
    Add the whiskey and rum. Stir thoroughly.

    Serve cold with grated nutmeg

    I got this from justapinch.com.
    It can probably be made without the whiskey & Rum.
    Raw egg can be an issue.
    When I printed the recipe, the line ‘Add the whiskey and rum.’ actually printed as ‘run’. :runaway:

  12. Ellie

    Crock Pot French Dip

    This has become my families requested Christmas Day meal. I usually put it on after church on Christmas Eve and cook it on low all night and then turn to warm in the morning.

    Roast, up to 5 pounds (whatever kind looks good. I’ve used just about everything) I usually cut it into big chunks. You can brown it or just throw in the crock pot.

    Sprinkle over meat:

    2 pkgs Aus Jus gravy mix
    1 pkg Beefy onion soup mix

    Pour in 12oz dark beer and 1 1/2 cups water. Cook on high for 5-6 hours or low for 8 or more. It will fall apart and shred easily. Serve on crusty rolls.

    My family LOVES this and usually eat it with provolone cheese on french bread. Sometimes I throw a handful of peeled garlic cloves in there cuz we like garlic. Sometimes I fry some peppers and onions to go with it as well. It’s also great right out of a bowl! Any leftover gravy (and beef) makes a wonderful veggie soup base.

Leave a Reply

Your email address will not be published. Required fields are marked *

:yuckitup: :yawn: :write: :worried: :witch: :wink: :whistle: :weep: :weasel: :wave: :vanish: :vacation: :usa: :uk: :turtle: :turkey: :trophy: :trash: :tobed: :timeout: :thumbsup: :thumbdown: :thud: :tea: :tantrum: :switching: :swim: :swear: :sun: :star: :speedboat: :specialtruth: :spank: :sorry: :soothe: :snail: :smirk: :smile: :sleep: :skull: :sigh: :sick: :shocked: :shock: :shark: :shamrock: :secret: :school: :salute: :sad: :runaway: :run4hills: :rub_bum: :rowing: :rose: :rollonfloor: :roll: :rocket: :ridingcrop: :reindeer: :refuse: :read: :rainbow_puff: :rainbow: :rain: :rad: :racecar: :puppyeyes: :pumpkin: :puff: :princess: :pray: :pout: :popcorn: :pirate: :pill: :pig: :picket: :phew: :penguin: :peek: :peas: :pcpunch: :party: :parrot: :pantiesB: :panties: :panda: :paddle: :notworthy: :notpleased: :notlistening: :notherdog: :noogie: :nonono: :noidea: :nod: :neutral: :nervous: :music: :mrgreen: :mrbear: :moon: :monkey: :medicine: :mad: :mad as a top: :loveyou: :lol: :littlebus: :lightening: :lamb2: :kitty: :kiss: :kangaroo: :jawdrop: :island: :innocent: :idea: :icecream: :hysteric: :hypnotised: :hug: :hot: :hose: :horse: :hole: :hifive: :hides: :helmet: :helicopter: :hehe: :heffalump: :heart: :headshake: :headphones: :happydoggy: :happy: :handcuffs: :hairpull: :hairbrush: :hahaha: :haha: :guitar: :guinea: :groucho: :grin: :giggle: :gift: :geek: :gasp: :foottap: :fish: :firebird: :fire: :film: :fallenangel: :eyes: :eyebrow: :excited: :evil: :dunno: :duck: :dragon: :doh: :doc: :dance: :dance2: :daffodil: :cyclo: :curtsy: :cry: :cricket: :cowboy: :cowbell: :corner: :cool: :cookies: :confused as top: :cold: :coffee: :cocktail: :clown: :clover: :clouds: :closet: :clock: :clap: :chocolate: :chipmunk: :chick: :cheers: :chat: :cane: :candycane: :camera: :callme: :cake: :butterfly: :bunny: :bull: :bulb: :brokenheart: :brightidea: :brat: :bow-arrow: :blush: :bike: :belt: :bell: :beer: :bee: :bbq: :bat: :banghead: :aussie: :arrow: :ape: :angel: :anchor: :Quinn: :???: :!: