My grandmother's cheesecake recipe familyrecipes

I love this recipe so much made pictorial instructions:

http://ift.tt/15jLvO4

Do note that you need to make it at least 12 hours ahead of time so it has time to cool and set. We usually make it the night before.

part 1:

8 whole graham crackers, crushed 2-4 tablespoons sugar

4 tablespoons melted butter

1 teaspoon ground cinnamon

Mix together. Press into spring-form pan, going up about half-way on the sides. (I find it is easiest to do the sides first and then gingerly press what is left onto the bottom. Don't make the edge where the sides meet the bottom too thick.) Bake at 375 for 10 minutes.

part 2:

4 egg whites

3 8-ounce packages cream cheese, softened

½-1 cup sugar

1 teaspoon vanilla

Beat egg whites with mixer until almost firm (this means until it looks like whipped cream, but not quite as stiff--it takes a while to do this, and the beater should be on high speed; be sure not to get any yolks in or they won't whip up well). Gradually add sugar. Then add softened cream cheese a little at a time until it's all added. Mixture has little lumps. Add vanilla. Spoon into graham crust in springform pan. Bake at 350 for 25 minutes. You should clean the kitchen while you're waiting.

part 3:

1 pint sour cream (I don't use low-fat, since I'm not sure it bakes well)

1-2 tablespoons sugar

½ teaspoon vanilla or almond extract

Mix together. Very gently spoon on top of the baked part 2, right after it comes out of the oven. Spread very gently to smooth over top, then bake at 425 for 5 minutes.

Once it is out of the oven, cool on a rack until cool enough to put into the refrigerator. Tradition goes that we put a plate underneath (sometimes it leaks a little bit while chilling) and a plate over the top (to keep out strange odors from other things in the refrigerator).

Submitted January 18, 2015 at 01:17AM by unsanitary_napkin http://ift.tt/1yqdfxQ familyrecipes

Delicious Brazilian Cheese Rolls (naturally gluten free) familyrecipes

This is a super easy recipe for creating these amazing cheese rolls which are sometimes served as an accompanying dish at Brazilian Steakhouses.

The basic recipe is delicious, but can also be modified with various herbs to your preference.

As mentioned in the post title, the basis for the batter is tapioca flour, making this recipe great for the gluten intolerant.

Ingredients

• 1 egg, preferably at room temperature


• 1/3 cup olive oil


• 2/3 cup milk


• Scant 1 1/2 cups (170 grams) tapioca flour


• 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco


• 1 teaspoon of salt (or more to taste)

Equipment

• One or two mini muffin tins. (Regular muffin tins will work too, but the smaller sized is easier to do well.)

Procedure

1. 
   

   Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

   
   


2. 
   

   Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

   
   


3. 
   

   Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.

   
   

Notes

• The batter can be made ahead of time and stored in the refrigerator. I find that allowing the batter to chill for a while before baking leads to best results, although the rolls made with fresh batter are still really good.


• Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Submitted January 15, 2015 at 10:40PM by thewaybricksdont http://ift.tt/17LAarG familyrecipes

Sticky Buns familyrecipes

• 2 rolls buttermilk refrigerator biscuits


• approx 1/4 cup cinnamon sugar


• approx 1/4 cup maple syrup


• approx 1/4 stick butter


• approx 1/4 cup pecans or walnuts, chopped

Coat the bottom of a pie tin or round cake pan with maple syrup. Place a few pats of butter evenly around the bottom of the pan. Sprinkle evenly with chopped nuts, placing a half pecan or walnut in the center as a garnish. Take biscuits and split each into half, rolling into a small ball. Roll balls in cinnamon sugar, the place balls in the pan in a single layer. Bake according to package instructions, usually takes a few minutes longer.

Submitted January 12, 2015 at 12:16PM by UnbelievableRose http://ift.tt/1BStLpO familyrecipes

Stollen (German Christmas bread), with icing recipe at the end familyrecipes

(Baker beware, this is a yeast bread and a bit challenging)

Lily Haskell's Stollen

Ingredients

• 2 cups buttermilk + ½ tsp baking soda


• ½ cup sugar


• 1 tsp salt


• 2 packets of yeast dissolved in ½ cup warm water


• 2 or 3 eggs*


• ½ cup margarine or butter


• 7 cups white flour – measured separately in advance


• 1 lb candied fruit (fruitcake fruit) or mixed dried fruit such as dried cherries or dried cranberries. Candied fruit is traditional

Directions

1. Heat the 2 cups of buttermilk in a saucepan on the stove until small bubbles form around the edge (this is called scalding). Remove from heat, let cool for a few minutes (it doesn't have to be cold) and add ½ tsp baking soda – foaming will occur.


2. Add the stick of butter to the buttermilk and let it melt. This cools the milk and heats the butter.


3. Proof the yeast by putting ½ cup of warm water in a mixing bowl and sprinkling in two packets of yeast. Stir it around to dissolve. Sprinkling a pinch of sugar over the top will make it proof faster. Let it sit for a bit until it gets bubbly.


4. Beat three eggs. When you see that the yeast is bubbly, add the milk and butter mixture, the three beaten eggs and 1 tsp salt in a large mixing bowl. Mix.


5. Start adding the flour one cup at a time and mix it – you’ll start with a whisk and end with a wooden spoon. When you get to between 5 and 6 cups of flour, the dough will start to pull away from the sides of the bowl and the gluten will have rendered the dough rather rubbery. It will be hard to stir with a spoon. At this point, stop adding flour to the dough and instead dump the rest of the flour you have on a clean surface, and then dump the dough on top of the flour. Then knead it, working in the flour until it no longer stick to your hands – this will take 5-10 minutes.


6. Keep kneading it until it’s silky in texture and until it no longer seems to need flour to keep from sticking to your hands and the counter. You’ll know it’s done when you poke the dough with your finger and the dough kind of springs back – the hole is filled relatively quickly. Patience is a virtue when kneading yeast bread.


7. Clean out the bowl, wash it and dry it. Use butter or vegetable oil or oil spray to grease the inside of the bowl. Take the dough and put it in the bowl and then turn it over so there’s some oil/butter on the surface of the dough.


8. Take a clean dish towel and get it wet. Squeeze it out so it’s damp but not dripping. Lay the towel over the top of the bowl and put the bowl in a warm place. Leave it alone – this is the first rising. It should almost double in bulk; this will take about an hour and a half.


9. You know it has finished rising when you poke the dough and the hole does not fill in.


10. When it’s done rising, dump it out on the clean surface again and punch it down a little bit.


11. Dump your lb of fruit on top of the dough. Knead it lightly for a few minutes just so it’s spread throughout the dough evenly (this is more difficult than you’d think).


12. Return the dough to the bowl, replace the damp towel, and allow the dough to rise again. It will take longer this time. Tip: the second rise with the fruit in it can be done overnight in the refrigerator. We think a cold rise allows the yeast to create a finer texture.


13. When it doubles in bulk again, dump it out onto the floured counter again and punch out the bubbles. Cut the dough into three or four even pieces, depending on how many loaves you want.


14. Correct the shape of the cut pieces so they’re roughly oblong oval loaves.


15. Take 2-3 tablespoons of softened butter (per loaf) and smear it all over the top of the dough.


16. Fold the dough three times, as if you were folding a letter to put it in an envelope.


17. Seal the edges by pinching, turn in the ends to make it look nice, and turn it over onto a greased cookie sheet so that the folds don’t show. Let it rise again.


18. The third rising will take about an hour. Then bake it in a preheated oven at 375°F for ~30 minutes or less until it’s nicely browned on all sides (check underneath). Unless you have multiple ovens you will need to put the other 2-3 loaves in the refrigerator to hold them while it’s baking.


19. Put the loaf on a cooling rack. When cool, decorate with homemade icing (see recipe below), and nuts and candied fruit. We usually use pecans, halved maraschino cherries and pieces of green candied fruit to create designs that look like branches.

*Unless we’re in another Great Depression, use 3 eggs, and use butter instead of margarine.

Homemade icing recipe

Ingredients

• White confectionary (powdered) sugar


• Heavy cream


• 1 tsp vanilla

Directions

Start with about 2 cups of confectionary sugar and add heavy cream until it creates a very soft icing. Exact proportions unknown – make it to taste.

Submitted January 11, 2015 at 08:11PM by northraxredux http://ift.tt/1y2Nu6F familyrecipes