Junior's Original New York Cheesecake

Original New York Cheesecake

1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages cream cheese (use only full fat), at room temperature 
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream

Makes one 9-inch cheesecake, about 2 1⁄2 inches high

1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

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 several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. 

3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust. 

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away - don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours. 

5. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month. 


To make an 8-inch cake: 
Make an 8-inch sponge cake crust and use the cheesecake filling ingredient amounts as follows: three 8-ounce packages cream cheese, 1 1/3 cups sugar, 3 tablespoons cornstarch, 1 tablespoon pure vanilla extract, 2 extra large eggs, and 2/3 cup heavy or whipping cream. The cooking time will be about the same.


The Junior's Way
Master Baker Michael Goodman says: "Always bake the cheesecake in a water bath, as we do here at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top-and no large cracks." 

Junior's Sponge Cake Crust

For one 9-inch cake crust:

1⁄3 cup sifted cake flour
3⁄4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated 
1⁄3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1⁄4 teaspoon cream of tartar 

For one 8-inch cake crust: 

1/4 cup sifted cake flour
1/2 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/4 cup sugar
3/4 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Makes one 8- or 9-inch crust

1. Preheat the oven to 350°F and generously butter the bottom and sides of an 8- or 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. 

2. In a small bowl, sift the flour, baking powder, and salt together. 

3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts. 

4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

5. Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating 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, as they'll disappear during baking.

6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

Found it here; http://www.cbsnews.com/news/juniors-original-new-york-cheesecake/

Old Fashioned Oatmeal Cake

Old Fashioned Oatmeal Cake

1 cup old-fashioned oatmeal

1 1/3 cup boiling water

1/2 cup (1 stick) butter- room temperature

1 cup brown sugar

1 cup white sugar

2 eggs

1 1/2 cups flour (I used 1 cup white ad 1/2 cup of wheat)

1 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. salt

Topping:

1 cup brown sugar

1 cup coconut

1/4 cup half and half

6 Tbs. melted butter

Boil the 1 1/3 cup water. Measure the oats in a small bowl. As soon as the water begins to boil, pour all of it over the oats. Stir, and set aside to allow the water to soak in. In a large mixing bowl, beat the butter and sugars. Add the eggs and mix well until fluffy. Sift all the dry ingredients together. Give the oats mixture another stir. Most of the liquid should be absorbed. Now, pour half of the dry mixture in the mixing bowl. Stir slowly. Add half of the oatmeal. Stir slowly. Now- do that again…dry mixture and then the oats. Mix  just until well-combined.

Pour into a greased 9×13 pan. Bake at 350 for 35-40 minutes- until the cake tests done. it is done when a small knife inserted in the middle will not be gooey. The topping needs to be applied to the cake while it is still hot. So, as soon as the cake is taken out of the oven- start working on the topping.

For the topping:

Melt the butter. Add the other topping ingredients and mix until the sugar is dissolved and everything is well-incorporated. Pour all of this over the hot cake, and carefully spread it out so that it covers the whole cake. Turn the broiler of the oven onto high. Make sure the rack inside the oven is at the very top position.

Slide the cake to the top rack. Keep the oven door cracked open so you can keep an eye on the cake.

The broiler is very hot and will burn the cake very quickly. So- keep an eye on it constantly.

As soon as the topping on the cake begins to bubble, give it about 30 seconds- just until the topping is melted and the coconut is starting to brown.

Blackberry Cobbler

I picked about 16 cups of blackberry's out of my side yard. Gave some away, ate some and frozen some.
I made 3 in pie pans instead of the 11x8 pan so I could share. I brought one to the girl that cuts my hair, one to my neighbor that cuts my front ditch and one to my other neighbor that shared the recipe!

Cobbler
1/2 stick butter melted
2 cups self rising flour
2 cups sugar
2 cups milk
2 cups fruit of choice

Pour melted butter in the bottom of 11 x 8 pan.
Mix flour, sugar and milk together, add fruit. Pour on top of melted butter. Do not mix.
Bake at 400 for 50 minutes.

276 of 366

I had 4 over ripe bananas & didn't want to make banana bread. So I searched google for banana cake. Only change I made was to add cream cheese to the icing! Took it to work yesterday, was really good!!!

Found the recipe HERE

189 of 366

Oh yummmmm!!!!!!!!!!!!!!!!!!!

Panqueques de Dulce de Leche (Crepes with Dulce de Leche)

I've never tried Dulce de Leche before???? So a friend bought me a can & I'm hooked!!! OMGosh it's so good!!!!

Found the recipe for the crepes HERE

96 of 366

I went to eat Easter dinner with my boss & family. She made pork loin, mashed potatoes, corn, gravy & dinner rolls. I took these NOM!!! I found the recipe HERE These were really good!!

65 of 366

OMGosh this is Gooey Butter Cake Bars uncut. I made this to take to work & I didn't cut it before cause I was afraid I'd eat too much. I was RIGHT!! This is sooooo good!!

Ooey Gooey Butter Cake Bars

From Momofuku Milk Bar via Wee Eats | Makes 64 1-inch bars | Print Recipe

Ingredients

1 box of yellow cake mix (1 pound)
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (16 ounces) of powdered sugar
1 tsp. of vanilla extract

Prepare

1. Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper.

2. Make the base first: mix together cake mix, butter and 1 egg.

3. Pat into pan, create an even layer.

4. Make the ooey gooey layer: Cream together the cream cheese, 2 eggs, sugar and vanilla.

5. Pour gooey layer over cake layer, spread to edges.

6. Bake for 45 minutes* or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven. (*updated)

7. Cool completely in pan before cutting into 1-inch sqaures with a clean, dry knife. For best square results, pop into freezer and chill before slicing.

Brrrrrrrrr it's a bit chilly out today!!

I've been sewing crazy!!! LOL I got this Jelly Roll bag pattern from a shop hop win!! It has 4 sizes & these are the small ones.



Than I did 2 with selvages!!! How fun!!!

Front



Back



Than I followed a tut from Bluebirds swing & it was the first time I used a magnetic snap!! COOL!!




Than these change purses I found here at Craft Passion



Lastly I made a clone for tastykake peanut butter kandy kakes NOM!!!




tastykake peanut butter kandy kakes

Mix together:
4 eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2 teaspoons oil
Add:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
Peanut butter, smooth
12 ounces semisweet chocolate pieces
1 tablespoon oil
Beat first 4 ingredients. Add next 4 ingredients. Pour into a greased and floured sheet pan. Bake at 350 degrees F for 25 minutes.
Take out hot cake and immediately spread with peanut butter. Refrigerate until hard.
Melt chocolate with 1 tablespoon oil and spread over peanut butter and chill till hard. Cut into squares.
********** EDITED TO ADD*********** I used a Wilton jelly roll pan 15.25 x 10.25 x .75in. Plus I used about 1 cup of peanut butter. Hope that helps!
Print Recipe

Wow I can't keep up with myself!!

I'm so behind in everything?? So not like me!! I got behind since I started this job & feels like I'm never going to catch up with y'all!! I've got behind in the shop hop than the fall into fall giveaways!! What's up with that??? That's just wrong!! LOL
They keep calling me in early & than giving me 9 hour days you get a half hour for lunch. Go down to the store if you forget to bring something to eat & your lucky if you have time to eat it?? I hate it!! I don't want to eat, sleep & breath my job!!

So we had homecoming at Church on Oct. 3rd I requested that Sunday off!! They will work you every Sunday if you let them! I don't wanna!!
I made a coconut pie which was gone in 10 seconds!!

Southern Crusty Coconut Pie


1/2 c. milk
1 1/4 c. coconut
1/4 c. butter (can substitute margarine -- but butter is better)
1 c. sugar
3 eggs
1 tsp. vanilla
9 " unbaked pie shell

Pour milk over coconut and set aside while creaming butter and sugar together. Add eggs to creamed mixture and beat well.

Then add milk and coconut and vanill. Pour into an unbaked pie shell. Bake at 350 degrees about 30 minuted or untill pie is golden brown and firm.



This goes together quickly. 6-8 servings

MIL's Bow Tucks bag

Spider Lily's are blooming now??

Happy Wednesday!

Yippie it's the middle of the week!! I'm so ready for Friday!! Cause I'm off & wanna sew!! We went last night to Jacksonville to meet up with the in-laws, it's about 45 minute drive. So after we had a nice visit with them we stopped at Hancock fabrics. I'd show you what I bought, but after waiting at the check out for 15 minutes. While the 3 ladies gossiped in the back, we just left??? I was so disappointed! I had picked out 4 FQ's that were so pretty & hadn't seen at Joanne's. Oh well such is life!

I made these & OMGosh are they fabulous!! Not good for the diet!


Found the recipe at http://ourrecipeclub.blogspot.com/
{brit's fudge filled blonde brownies}


1 cup semi-sweet chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla


1 cup margarine
1 cup brown sugar, packed
2 eggs
1 tsp. vanilla
2 1/4 cup flour
1 tsp. salt
1 tsp. baking soda
3 cups quick cook oats


in a small microwave safe bowl, melt chocolate chips, sweetened condensed milk & vanilla, on 50% power for 90 seconds. stir & cook another 20 seconds in not completely melted. set aside.


in a large bowl, cream together margarine & sugar. add eggs & vanilla & beat well. sift in flour, salt & baking soda. mix until combined. stir in oatmeal.


press 1/2 of the oatmeal mixture into the bottom of a greased 9x13 baking dish. spread chocolate mixture evenly over crust. spoon over remaining oatmeal mixture. bake at 350 degrees for 25-30 minutes or until crust is golden. let cool several hours before cutting.

Print Recipe

Cold Sunday!

But no snow here!!! Yippieeeeeeee Hope all that do have stay safe!

After Church I made some Almond Toffee yummy I got the recipe from Oprah's site.
I only did the chocolate on one side.



Almond Toffee
Recipe created by Kate Stewart Rovner


Kate Stewart Rovner's almond confection won Best of Show in the candy contest at the 2009 State Fair of Texas.
Ingredients:
1 1/4 cup European-style butter
1 cup sugar
1/2 cup brown sugar
1 Tbsp. corn syrup (Karo)
1/2 tsp. salt
2 cups almonds , with skins, coarsely chopped and toasted
12 ounces milk chocolate , chopped, divided use
2 cups finely chopped almonds , toasted, divided use
Butter a 15"x10" jellyroll pan.

In a 3-quart saucepan over medium-low heat, melt the butter. Add the sugar, brown sugar, 1/3 cup water, Karo and salt. Stir with a wooden spoon until the sugar dissolves. Raise the heat to medium. Cook at a gentle boil for 10 minutes, stirring often, until temperature reaches 290°. Add almonds and stir until thermometer returns to 290°.

Remove from heat. Immediately pour the mixture onto the prepared sheet and spread. Sprinkle 6 ounces of the chocolate over the toffee. Let stand for 2 minutes. Using a small offset metal spatula, spread the chocolate over the toffee. Sprinkle with 1 cup of finely chopped almonds. Press gently Refrigerate uncovered until firm, about 2 hours.

Microwave remaining chocolate until melted.

Invert toffee onto a waxed paper–lined baking sheet. Spread with melted chocolate and sprinkle with remaining almonds. Press gently. Refrigerate uncovered for 2 hours or until set.

Break into pieces. Store in an airtight container in the refrigerator.

Print Recipe

My newest snowman!! He's tooo cute. A hair client gave him to me for Christmas.

So it's Monday again!

I so don't want to go to work! LOL
I did manage to get some stuff done. I went & paid some bills, mailed out a baby quilt that was way over due in mailing, bad me!! I had boxed it up & stuck it in the closet & totally forgot about it!! At least she'll get it before she's grown!
We made
Gumdrop Fudge
1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped gumdrops
Directions
Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops.
Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.

But the print is so small I miss read the directions. So I'm missing 1/2lbs of white coating. Can I reheat it & add it , or will it make a total mess??
Right now it's sticky & if I leave it out to cut it just goes blahhhh all over itself!

*********Edited to add***********
So I put the whole pan in a warm 200 degree oven. Melted the other 1/2lb in the microwave. Stirred it all together & wa la I have it done right! No melted gumdrops either!



Than we made dog cookies for Harley in moon shape


Than I finished the wayward block Christmas table runner. It's a bit big for my table:(

Orange Pineapple Meringue Pie

3 eggs, separated
1 cup sugar
1/4 cup plus 1 tablespoon all purpose flour
1 small can crushed pineapple, undrained
1 small can Mandarin oranges crushed, half drained
1 teaspoon lemon juice
1/8 teaspoon salt
1 tablespoon butter
1 tablespoon water
1/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
1/4 cup plus 2 tablespoons sugar
1 baked 9 inch pastry shell

Beat egg yolks; combine yolks, sugar, flour, pineapple,oranges, lemon juice, and salt in top of double boiler; stir well.
Cook over boiling water, stirring constantly, until thickened.
Remove from heat; stir in butter.
Pour mixture into pastry shell.
Cream egg whites, water, cream of tartar, and vanilla extract in a mixing bowl; beat until foamy.
Gradually add sugar; continue beating until stiff peaks form.
Spread meringue over pie and seal edges carefully.
Bake at 400 degrees about 10 minutes or until lightly browned.
Cool. Refrigerate pie until chilled.

Print Recipe


Hopefully I can get a picture of it cut tomorrow at the reunion.

DH loves Ho Ho's, Ring Dings, Devil dogs, yodels, Swiss rolls, Me,I don't like that white cream Yuck! Don't know if this going to the reunion or not?? At the moment it's waiting on the frosting!
Chocolate Ho-Ho Cake Recipe

1 box Moist chocolate fudge cake mix
1 cup Sugar
2/3 cup Vegetable shortening
1/2 cup Butter
5 oz.Evaporated milk
2 tsp.Vanilla extract
1 can chocolate frosting
Pan Type 9x13-inch pan

Prepare cake mix as directed on package in a 9x13-inch pan. Chill cake thoroughly.

Prepare filling mixture by creaming sugar, shortening, and butter. Stir in evaporated milk and vanilla. Cream till light and fluffy. Spread over chilled cake. Refrigerate until set.

Melt chocolate frosting in microwave 30 seconds (until runny). Pour over cake and spread. Let set in refrigerator.

Print Recipe

Phew finally sitting still!!

So today I decided to bake a double batch chocolate chip cookies
Hershey's Recipe

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Print Recipe

Lemon Truffle Pie
Found this on Taste of Home website & boy is it good!!!
9" pie crust -- baked and cooled
1 cup sugar
2 Tbsp. cornstarch
2 Tbsp. flour
1 cup water
2 egg yolks
1 Tbsp. butter
1/3 cup lemon juice
1 1/2 cups white chocolate chips
1 pkg. cream cheese -- (8 oz.) softened

Beat egg yolks in a small bowl. Combine sugar, cornstarch and flour in a heavy saucepan. Using a wire whisk, stir in water until smooth. Cook this mixture over medium heat until boiling, stirring constantly.

Cook and stir for 2 minutes. Stir about 1/4 cup of cooked mixture into egg yolks and blend. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon juice.

Transfer 1/2 cup of the cooked lemon filling to a small bowl with the white chocolate chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted, stirring until smooth. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well. Spread over cooled crust. Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set. 8 servings

Print Recipe

Pumpkin Spice Cupcakes with Cream Cheese Frosting

3/4 cup butter, softened
2-1/2 cups sugar
3 eggs
1 can (15 ounces) pumpkin puree
2-1/3 cups all-purpose flour
2 tablespoon pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract

Mix the cream cheese and butter at medium speed until smooth.Add the confectioners’ sugar, vanilla ; beat until smooth. Frost cupcakes. Refrigerate leftovers

Preheat oven to 350 degrees. Line cupcake pan with paper liners (18 cups).
Beat the butter with the sugar with a mixer on medium-high until very light in color, 4 to 5 minutes (if using a hand mixer, it may take a little longer). Scrape down the bowl with a spatula as you go.
With the mixer on medium, add the eggs to the butter mixture 1 at a time, allowing each addition to completely blend. Add the pumpkin and blend well.
Sift together all of the dry ingredients, whisk to blend. With the mixer on the lowest speed, add the flour mixture and milk alternatively, beginning and ending with the flour.
Fill each liner 3/4 full with batter. Bake 15 to 20 minutes, until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
Cool the cupcakes. Frost and serve

Print Recipe

Than I made 4 of the One Hour Totes for Christmas yesterday need to made a few more
Pattern is HERE

Than got the baby quilt that's for a order on the frame!

Than we worked on the front door bell LOL it's been acting kooky ringing when ever it wants too!! Not so much fun when it dings at 2:30 in the morning!!So we went to Lowe's home store & got a new button but it's not the problem :( so have to check the chime box in the hallway, it's a ding dong not just a ding so guess the dongs broken!! tee hee I'm still silly!!

It's Friday!

Thank you Pat for checking up on me!! Sorry if I worried you!

I'm still sick but feel better than crap LOL!! I had a burst of energy yesterday & got the borders on the other 3 baby quilts. All before my hair clients yesterday afternoon. Than today I had to meet a girl at the gas station around the corner at 7am?? She was buying a steam cleaner from me & didn't want to wait till Tuesday night to get. She wanted to use it this week end.
It's cold, dark & rainy too :( I then went to Food Lion they had sirloin tip roasts on sale for $1.99 a lb. So I put that in the dutch oven around 3 yummy!!

Than I had printed out a Martha Stewart recipe for Boston cream Pie Cupcakes. Only I had to find it again cause it uses 2 more recipes?? Why didn't they just put them all together?? So I made those too!! Again yummy!!

Here's her recipe! I'm telling ya it's a whole party in your mouth explosion!!

Boston Cream Pie Cupcakes

Makes 18
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
From Martha Stewart Living, February 2009

Vanilla Cream
Ingredients
Makes 1 1/2 cups.

2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
Directions
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate-Ganache Glaze
Ingredients
Makes about 1 1/4 cups.

2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Directions
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

Yeah it's still Friday!!

I made these:

* Exported from MasterCook *

Golden Potatoes




Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans whole white potatoes -- (16 oz. each) drained
1/4 C. butter or margarine -- melted
1/2 tsp. seasoned salt (Lawry's is the best!)
2 Tbsp. grated Parmesan or Romano Cheese
1 Tbsp parsley

Place potatoes in an ungreased 8 inch square baking dish. Pour butter over potatoes. Sprinkle with seasoned salt, cheese and parsley. Bake, uncovered,

at 350 degrees for 25 minutes

I used fresh potatoes sliced in the food processor & baked 30 minutes. Going to put them back in the oven to heat up for dinner.

Than I made this:

* Exported from MasterCook *

Crumb Coffee Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups flour
1 3/4 cups sugar
1/4 pound butter (l stick) -- softened
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2/3 cup milk
Topping:
1/4 pound butter -- (1 stick)
1/4 cup brown sugar
2 teaspoons cinnamon
1 pinch salt
confectioner's sugar (for dusting)

1) Mix together in a large bowl flour, sugar, baking powder, salt; and set aside 2 cups of this mixture for the topping.

(2) Add butter, eggs and milk to flour mixture in large bowl and mix well.

(3) Grease and flour a 13-inch rectangle baking pan. (I used PAM spray w/flour)

(4) Spread batter in prepared pan.

(5) Preheat oven to 350 degrees.

(6) For Topping: Take the 2 cups of reserved flour mixture and add to the butter, brown sugar, cinnamon and salt. Mix together with your fingers until blended and lumps begin to form when you squeeze the mixture making small pea-sized crumbs.

(7) Cover the entire cake with the crumbly mixture.

(8) Bake for 30 minutes.

(9) When cooled, dust with confectioner's sugar


Mom gave me this Rag Quilt kit. She was going to make it for my Dad when he was so sick & always cold. But never got around to it. So I've been looking at it for awhile, put in the closet.She told me to make it for my hubby! So I got 5 rows done!! And YES I'M STILL IN MY PJ'S!!! LOL

Nom Nom, cupcakes!

I made Land o Lakes Tea Party Lemonade Cupcakes today to celebrate Sewmeow's Birthday!! Nom Nom!! Come on over& sit a spell, have one or two & a glass of sweet tea & wish her Happy Birthday!

It's Sewmeow's last day for her Birthday giveaway y'all need to sign up to be a follower for her to reach her goal of 100!! Go here & sign up before it's too late!!

Happy Father's Day!!

The wedding was fun!! Susan was my "date" LOL
Plus DH bought one of the new $10.00 scratch offs & WON $500.00 Dollars!!! Wahooo!! Sweet!!!!!!

They served at the wedding Jen-O turkey, mashed potatoes, boiled canned potatoes,green beans & a roll plus wedding cake. To drink was this green slush punch, iced tea or Pepsi.

I'm cooking now made some Manwich meat for one night this week. Have rice & chicken cooking for a chicken & broccoli casserole, it's Trish Yearwood's recipe. Than I have brownies in the oven. After than are done & cooled they get a peanut butter layer & a chocolate layer. Recipe is from Betty Crocker.

This is Trish Yearwood's recipe
Chicken-Broccoli Casserole
Makes 10 servings
Work: 20 minutes
Total: 1 hour

Ingredients
Vegetable cooking spray, for dish
2 cups cooked rice
3 cups chopped cooked broccoli
6 cups shredded, cooked, skinless, boneless chicken breasts (1 1/4 lbs.)
1 can (10 oz.) condensed cream of chicken soup
3 cups (10 oz.) shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Directions
1. Heat oven to 350 degrees F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Evenly spread out rice in dish. Cover with broccoli.
2. In a large bowl, combine chicken, soup, 1 1/2 cups cheese, the sour cream, mayonnaise, juice, salt, and pepper. Pour over broccoli and top with remaining 1 1/2 cups cheese. Bake until golden and bubbly, about 40 minutes.

Nutrition facts per serving:
374 calories
25g total fat
10.5g sat fat
615mg sodium
14g carbs
253mg calcium
77mg chol
23g protein
1g fiber
And from Betty Crocker
Peanut Butter Truffle Brownies

Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 36 brownies


Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Crumb Coffee Cake (like Entenmann’s)

Crumb Coffee Cake (like Entenmann’s)

3 3/4 cups flour
1 3/4 cups sugar
1/4 pound butter (l stick), softened
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2/3 cup milk

Topping:
1/4 pound (1 stick) butter
1/4 cup brown sugar
2 teaspoons cinnamon
1 pinch salt
confectioner’s sugar (for dusting)

(1) Mix together in a large bowl flour, sugar, baking powder, salt; and set aside 2 cups of this mixture for the topping.
(2) Add butter, eggs and milk to flour mixture in large bowl and mix well.
(3) Grease and flour a 13-inch rectangle baking pan. (I used PAM spray w/flour)
(4) Spread batter in prepared pan.
(5) Preheat oven to 350 degrees.
(6) For Topping: Take the 2 cups of reserved flour mixture and add to the butter, brown sugar, cinnamon and salt. Mix together with your fingers until blended and lumps begin to form when you squeeze the mixture making small pea-sized crumbs.
(7) Cover the entire cake with the crumbly mixture.
(8) Bake for 30 minutes.
(9) When cooled, dust with confectioner’s sugar

Busy day!!

Made this this morning in a loaf pan. Taste tested it yummmm than doubled the recipe & baked it in a bundt pan.

Banana Bread
Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Simply Recipes http://simplyrecipes.com

Than made this
MEANT TO BE CHEESE DANISH 16 servings

2 pkgs (8 rolls each) refrigerated crescent rolls
2 (8oz) pkgs cream cheese, softened
1 1/2 cups sugar divided
1 large egg
1 tsp vanilla extract
8 Tbsp (1 stick) butter, melted
1 tsp cinnamon
1 cup chopped pecans

Preheat oven to 350. Grease a 13x9 pan. Unroll 1 can crescent rolls & press into bottom of baking dish. Press perforations together to form 1 sheet of dough. Combine cream cheese, 1 cup sugar, egg, & vanilla. Mix thoroughly. Spread over dough. Unroll 2nd can of crescent rolls & place over cream cheese. Press edges to seal. Combine melted butter, remaining 1/2 cup sugar, cinnamon & pecans. Spread evenly over top layer of crescent roll dough. Bake 30 minutes or until golden. To serve, cut into 16 rectangles

We went to a meet the candidates BBQ LOL big joke all had prior engagements!! BBQ was good served with Cole slaw, baked beans & hush puppies. They went to Big Lots had a 20% off coupon total order, get Harley's food there! Also got some laundry soap. Which I just stripped the bed, It's 10:20 here?? I'm on go instead of sleep!! Than to we went to Michael's I had a 55% off coupon so got some clover pins for my SS Santa on my quilt site, plus some felt to make a needle holder for her & some string to fix my cell phone charm! Oh & I got some sticky notes for her that were marked down to 50 cents?!! Oops hope she doesn't read my blog!!!
I took left over chicken goulash, about 1/2 cup of spaghetti sauce leftover mixed it with chicken in broth from the freezer added noodles & frozen mixed vegetables & a can of diced potatoes yum mm made a delicious stoup!! I made DH a grilled cheese sandwich to go with his & I had some crackers!