Easy Cake-Pan Cheesecake

Years ago, after mistakenly believing that cheesecake is a dessert best left to expert pastry chefs, I gave away my springform pan. I've since discovered that this creamy delight is not at all difficult. Still without a springform pan (or the money to buy one), I came up with a recipe that bakes up beautifully in a greased 9-inch round cake pan. Try it!

Cake-Pan Cheesecake

INGREDIENTS

For the Crust-

• 5 Tbsp butter, melted
• 12 graham cracker squares, crushed
• 2 Tbsp sugar

For the Filling

• 12 oz. (1 1/2 packages) cream cheese*, softened
• 2/3 cup sugar
• 2 eggs
• 1 tsp vanilla extract

For the Topping

• 1 can (21 oz) Cherry pie filling (or fruit pie filling of choice)

INSTRUCTIONS

For the Crust-

1. Preheat oven to 350° F. In a baggie or small bowl, mix graham cracker crumbs, melted butter and sugar. Spray sides and bottom of a round 9-inch cake pan with non-stick spray. Press crumb mixture into bottom of pan, patting down firmly with the bottom of a glass or flat measuring cup to flatten evenly. Bake 8-10 minutes. Cool. Reduce oven temperature to 300° F.
2. Meanwhile, with an electric mixer, beat the cream cheese until fluffy, then gradually add in the sugar and mix well. Beat in the eggs and vanilla until well incorporated. Pour over the graham cracker crumbs in the cake pan and bake until firm and cheesecake just begins to leave rim of pan, about 50 minutes. (Note- center may remain a bit "jiggly" but will firm as it cools.) Cool on a rack in a warm spot (to prevent cracking.)
3. Once fully cooled, invert cheesecake over a plate, then repeat to place it on a serving plate. Top with fruit pie filling and refrigerate at least 3 hours before serving. (Cheesecake will keep for up to 10 days in refrigerator in well wrapped.)

                                                                                                             Serves: 6-8


* Note: for lower (1/3 less) fat content and calories, Philidelphia Neufchatel can be substituted for the cream cheese.

Easy Stovetop Mac & Cheese

With Thanksgiving approaching and lots to do, I thought you might appreciate an easy recipe you can make in about the same amount of time it takes to prepare the stuff in the proverbial Blue Box.

One Step Creamy Macaroni & Cheese

Adapted from a recipe by Irma Rombaur, The Joy of Cooking

Ingredients

• 8 oz. (2 cups) uncooked elbow macaroni
• 1/4 cup butter, cut into chunks
• 1 (12 oz) can evaporated milk
• 12 oz. (about 3 cups) extra sharp cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 eggs, beaten
• 1 tsp dry mustard
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper

Instructions

1. In a large saucepan, cook the macaroni to al dente, drain and return pasta to saucepan. Over low heat, add butter to the macaroni, stirring until melted. Add remaining ingredients and cook, stirring constantly, for about 5 minutes or until sauce is smooth and thickened. Serve immediately.

                                                                                                       Yield - 4-6 servings

Note: This recipe is easily doubled or halved.

Easy Bruschetta

Bruschetta may be just an extravagant name for toast, but it is anything but ordinary. Serve this savory treat as an hors d'Oeuvre, appetizer or even as a light side dish with your next bowl of pasta. Get ready for crunch....

Bruschetta

                                                                                        © DJ Thorne 

Ingredients

• 8 thick slices crusty bread
• About 1/4 cup olive oil
• 1 large clove garlic, halved
• 1/4 cup finely minced onion
•  2 or 3 Roma tomatoes, chopped
• 2 Tbsp Parmesan cheese, grated, plus more for sprinkling
• 1 Tbsp Italian dressing - or - 2 tsp each: olive oil & red wine vinegar
• Salt and black pepper to taste
• 1/2 cup fresh basil, chopped

Instructions

1. In small bowl, mix together the onion, tomatoes, Italian dressing and Parmesan cheese. Season with salt and pepper. Cover and let set 20-30 minutes to allow flavors to blend.
2. Heat a large skillet or grill pan over medium heat. Brush both sides of the bread slices with olive oil. Add to pan and grill until golden brown on both sides. Remove from heat and rub both sides of bread with the garlic slices.
3. Top each slice of bread with the tomato mixture. Sprinkle with the basil and, if desired, a little more grated Parmesan. Serve warm or at room temperature.

Note- If desired, after rubbing bread with the garlic,  you can top each with sliced or shredded mozzarella cheese and return to hot pan just until melted.

             8 Servings                 

   

Buttery Parker House Dinner Rolls

I'll admit it. As recipes go, Parker House Rolls are a long way down the pike from Quick 'n Easy Street. To mix metaphors here, let's just say that bread-baking is more of a marathon than a 50-yard dash, but oh the glories of crossing the finish line! 

For one thing, there is nothing-- and I do mean nothing-- better than the aroma of fresh-baked bread wafting from the oven. Okay, okay, so maybe the rolls you peel out of a cardboard tube and bake in a jiffy smell almost as wonderful, but honestly, have you ever read one of those labels? Don't let that fat little dough boy fool you.The ingredient list reads like a chemistry experiment. Words like stearate, glyceride, and hydrogenated. Artificial flavor, artificial color.... Need I say more?

Well, one more thing. To argue the point further, this recipe yields 24 healthy-sized rolls. That's three times more than one of those convenient but pricey tubes of  (for all intents and purposes) pseudo dough. Make a batch, freeze two-thirds, and there you have it, your own "poppin' fresh" magic. And better than that, you'll beam with the satisfaction of knowing you made something wholesome, deliciously fresh and preservative-free.

Buttery Parker House Dinner Rolls

Thanks to and adapted from a recipe by Bobbly Flay

Ingredients

• 1/2 cup warm water
• 1 package active dry yeast ( I use quick rise)
• 1 1/2 cups milk
• 1/2 cup butter
• 1/2 cup sugar
• 3 eggs, lightly beaten
• 1 1/2 tsp salt
• 6 cups all purpose flour

Instructions

Roll out dough, Cut and Fold to Shape

1. In small bowl or measuring cup, dissolve the yeast in the warm water and let sit until foamy. Meanwhile heat milk  to a simmer in a small saucepan. Remove from heat and stir in the butter and sugar; let cool to touch. 
2. In large mixing bowl, combine the milk and yeast mixtures with the eggs, salt and half of the flour. With electric mixer, beat until smooth. Add remaining flour 1/2 cup at a time and stir or knead until dough leaves the sides of the bowl, forming a ball. Turn dough onto a floured surface and knead until smooth and elastic, about five minutes. Place the dough into an oiled bowl, turning dough once to coat top with oil. Cover and let rise in a warm, draft-free place until doubled in size, about 60 minutes (less if using quick rise yeast).
3. Punch down dough. (At this point, you may divide dough in half or thirds, wrap well and freeze for later use. See note below.) On floured surface roll out to about 1/2-inch thickness and cut circles with biscuit cutter. Fold each circle in half, if desired. (See above illustration.) Place on a lightly greased baking sheet; cover and let rise until rolls have doubled, about 30-40 minutes.
4. Bake in preheated 350° F. oven for about 20 minutes, or until rolls are golden brown. Brush with melted butter if desired.

Yield: 2 dozen rolls                      

Freezing Dough

Frozen, well-wrapped bread dough will keep for up to six months. You may freeze the dough after the first rise as stated above, or if desired, shape individual rolls as directed, place on a lightly-greased baking sheet and place in freezer. Once frozen, remove dough rounds to heavy freezer bag for baking individually at a later time. Thaw dough completely and shape and let rise as directed in Step 3. Bake as directed above.

For Brown-and-Serve Rolls

Partially bake the prepared roll dough in a 300° F. oven for about 10-15 minutes. Cool completely, wrap well and freeze. To reheat, bake frozen rolls in  preheated 400° F. oven for about 10 minutes or until golden brown.

FYI Links

How to knead bread dough
The History of Parker House Rolls 

Roasted Butternut Squash & Carrot Soup

It's harvest time!  Fall is in the air and that, my friends, means butternut squash.

Here is a creamy, colorful, aromatic soup to warm your belly and conjure up fond memories of Thanksgivings Past. But don't wait for the holidays to make this baby. Butternut squash, as its name implies, is lusciously rich and gloriously comforting. But did you know that this wonder of the gourd family is also known as a Power Food? It is! Low in fat, rich in antioxidants, fiber, potassium, B6, vitamin C, beta-carotene and folate, it is chock full of anti-inflammatory and immunity-boosting properties. How perfect is that? An autumn veggie (well, a fruit, technically) that prepares our bodies for the long, cold winter months ahead....

Roasted Butternut Squash & Carrot Soup
                                                                                                   © D.J. Thorne 
 

Ingredients

• 2 cups (1 small) butternut squash, peeled
• 1 cup (about 2 medium) carrots, peeled and cut into large chunks
• 3 Tbsp grated onion
• 2 cups half-and-half, light cream or whole milk
• 3 Tbsp butter
• 1 Tbsp brown sugar
• Pinch of ground nutmeg
• Salt and freshly ground black pepper, to taste
• Roasted squash seeds for garnish (optional- directions follow)

Instructions

1. Preheat oven to 425°F.  Halve the peeled squash and scoop out pulp with a large spoon. (Reserve seeds if using for garnish.) Cut into uniform 2-inch chunks and spread in a baking dish with the carrots. Season with salt and pepper. Cover tightly with foil and roast until tender, about 35 minutes. Cool slightly.
2. In batches, puree the roasted vegetables in a blender or food processor then add to a large saucepan. To the pureed vegetables, add the grated onion, half-and-half, butter, brown sugar and nutmeg. Cook, stirring frequently, 10 minutes. Season with salt and pepper to taste.
3. Serve in shallow bowls and, if desired, garnish with roasted squash seeds.

Yield -  about 6 side-dish servings

For Toasted Squash Seeds 

Preheat oven to 350°F.  Spread cleaned and dry seeds in an even layer on a large baking sheet. Bake for 5-10 minutes or until lightly browned. (Watch closely-- these suckers brown very suddenly.) Season with salt.

A Tip on peeling squash....

THE PEELER ON THE LEFT WILL MAKE YOUR JOB A LOT EASIER!

FYI Links
Health Benefits of Butternut Squash
More nutritional facts on Butternut Squash

French Satin Chocolate Cream Pie

The holidays are fast approaching. French Satin Chocolate Cream Pie will send your guests home blissful, sated and smiling.

Formerly the queen of instant desserts-- the boxed-pudding-based tortes piled under layers of instant whipped topping, the no-bake cheesecakes and mock apple pies-- I have to admit that halfway through preparing this silky chocolate wonder, self-doubt paralyzed me, and I had to ask:

"Am I crazy? Is it worth it? Should I scrap the whole concoction and settle for a Jell-O Pudding Cup?"

In the midst of questioning my sanity, I did learn a few things, specifically, as the master chefs of Cordon Bleu consistently declare, "Mise en place!" In other words, read through the recipe completely. Have all bowls, spoons, spatulas and ingredients laid out in front of you beforehand. And unless you're a multitasking wizard, prepare your pie shell in advance. Another thing. When working with chocolate, please use dry utensils (water, even a few drops, can cause it to "seize" producing a grayish, grainy finish). Follow these tips and you're minutes away from  chocolate nirvana.

Oh, those moments of self-doubt and questioning... Yes, I may be crazy, but here I am licking my mixing spoon, thanking God I didn't settle for instant pudding. And yes, it was definitely worth it. I promise, you will think so too. Please, please deprive yourself no longer....

FRENCH SATIN CHOCOLATE CREAM PIE

For the whipped cream:

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract

For the filling:

• 1 prepared graham cracker or chocolate-wafer pie shell
• 1 cup heavy whipping cream
• 6 squares semi-sweet Baker's Chocolate - or 1 cup semi-sweet chocolate morsels
• 1/3 cup butter
• 1/3 cup sugar
• 1/4 cup strong (perked) coffee
• 2 egg yolks, beaten
• 1/4 cup (reserved) whipped cream
• 1 large bowl of ice water

 Instructions:

1. Add the 1 cup whipping cream to a large chilled bowl. Mix on medium speed, adding the sugar and vanilla a little at a time, until soft peaks form. Reserve 1/4 cup whipped cream for the chocolate filling.

2. In small bowl, beat the eggs yolks until creamy. Set aside.

Stirring constantly, heat until melted and bubbly

3. In a medium saucepan over medium-low heat, add the 1 cup whipping cream, the chocolate, butter, sugar and coffee. Stirring constantly, heat until chocolate and butter are melted and bubbly about 10 minutes. Remove from heat and stir about 1/3 of the chocolate mixture into the egg yolks to temper (see below). Next, add the egg yolk mixture to the chocolate in saucepan. Continue cooking over medium-low heat, stirring constantly, until mixture is bubbly and slightly thickened, about 4-5 minutes. Remove from heat.

Tempering prevents the egg yolk from scrambling

4. Gently stir the reserved 1/4 cup of whipped cream into the chocolate mixture. Place the saucepan over the bowl of ice water to cool, stirring the chocolate occasionally. Mixture will thicken as it cools and become quite stiff. Once thickened, whisk until mixture is light and fluffy, about 3 minutes.  Pour into prepared pie shell and spread evenly. Cover and chill completely.

Serve with with dollops of whipped cream and, if desired, top with a sprinkle of shaved chocolate.

The World's Best Garlic Bread

Buttery Garlic Bread. Who in their right mind isn't hypnotically drawn to the intoxicating aroma of fresh-baked French bread doused in buttery garlic? If you are one of those crazy people who happens to enjoy self-deprivation, (read: a low-carb diet) then this recipe is definitely not for you. But beware! Try it once and your carb meter will blow a fuse and wind up at the bottom of your junk drawer. For life. Oh, and then serve the stuff with a big bowl of spaghetti and meatballs... Dr. Atkins may roll over in his grave.

 

DELUXE PARMESAN GARLIC BREAD

Ingredients

• 1 loaf French bread, halved lengthwise
• Garlic butter (recipe follows)
• 1/2 cup fresh basil, chopped (1 tbsp dried)

For the Garlic Butter

•  6-8 large cloves garlic, finely minced
• 1/2 cup butter, softened
• 1/4 cup mayonnaise (low fat if you like, but at this point, why bother?)
• 1/4 cup Parmesan cheese, grated, plus a little extra for sprinkling
• 1/2 Tbsp Italian seasoning
• 1/2 Tbsp dried parsley
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp salt
• 1/4 tsp paprika

Instructions

1. Preheat oven to 400° F.
2. With sharp knife or in food processor, finely mince the garlic. Transfer to a small mixing bowl.
3. To garlic in bowl, add the softened butter and mayonnaise. Stir to combine. Add remaining seasonings and Parmesan cheese. Blend well. Spread mixture liberally over halved tops of the French bread. 
4. Bake in oven until butter mixture has melted and bread is golden brown, about 15 minutes. Remove from oven and sprinkle with the fresh chopped basil and a little extra Parmesan cheese if desired. Cut into serving-size slices and serve warm.

FYI LINKS

The Health Benefits of Garlic