Wednesday, March 24, 2010
Art and the Homeschool Convention
I am working to set up the third annual art classes at our Local Homeschool Convention. Time really sneaks up on you, You think you have all the time in the world...and BAM! it's around the corner. The classes for the convention are for elementary age...I also have been planning classes for the Library this summer. Those are teen classes. I pretty much have figured out keep it short and keep moving fast so you don't loose their interest. :) The project I am using for the Convention is a one I used lst summer.."Bamboo at Midnight"...for lack of a better title and fun ....
Wednesday, February 10, 2010
My Famous Cheesecake
I am known for my cheesecake, people love it. I got the recipe from this little old (about 80) Italian woman. I went to buy an expresso/ Cappuccino machine from her that I had seen in the paper. (pre-Craigs List days) She wouldn't let me buy it unless I sat down and got the recipe.
I will give you the recipe as she gave it to me, and I will follow it with variations that I do. :)
3 8oz cream cheese - softened
1 cup sugar
4 eggs
1 pt. sour cream
2 tbsp Flour
2 tsp Vanilla
1 tsp Lemon Juice
1 cup heavy cream
Use Large MIxing Bowl- add ingredients in order beating after each addition. It will take a higher speed on the mixer to incorporate the cream cheese and sugar, after that use medium low, you are not trying to incorporate air into the batter. If there are a few small lumps, that is OK.
Pour into Springform Pan
Bake in preheated oven 325 for 20 min
300 for 40 min or until done...center should still be "giggly"
Let Cake cool for 1 hour in closed oven. Refrigerate
Temperature and time: This was a perfect temp and time in my old oven, in my new oven it is not. It takes longer at those temps. You have to play around with this for your own oven. (can raise them 25 degrees if you find your oven is slow)
Water Bath : I usually use one even though the recipe doesn't call for it. It is supposed to help it cook more evenly and keep it from drying out. Test your springform pan for waterfastness. As they get older they tend to leak. Soggy Cheesecake is not good eats. Wrap bottom and sides in foil if you have that problem and are going to use a water bath. Place springform pan in a roasting pan. Place on oven rack and add 1 1/2 inches very hot tap water or boiling water. Baking times will be longer.
Crust: The original recipe did not call for a crust. I usually add one. Graham cracker or oreo. Take about 20 oreos, give them a whirl through the food processor to make crumbs and mix them with about 2 tbsp melted butter. Press this into the bottom of your pan. You could bake this for 10 min, I usually stick it in the fridge while I'm making the cheesecake to firm it up.
Changing Ingredients: I have never tried low fat cream cheese (nuefchatal) but have used low fat sour cream and half and half instead of heavy cream with no ill effects. Sometimes you just go with what's on hand. You need the flour even though it's a small amount. Don't skip the lemon juice. If you soften the cream cheese at room temperature you will be much happier with the result as you are beating.
I will give you the recipe as she gave it to me, and I will follow it with variations that I do. :)
3 8oz cream cheese - softened
1 cup sugar
4 eggs
1 pt. sour cream
2 tbsp Flour
2 tsp Vanilla
1 tsp Lemon Juice
1 cup heavy cream
Use Large MIxing Bowl- add ingredients in order beating after each addition. It will take a higher speed on the mixer to incorporate the cream cheese and sugar, after that use medium low, you are not trying to incorporate air into the batter. If there are a few small lumps, that is OK.
Pour into Springform Pan
Bake in preheated oven 325 for 20 min
300 for 40 min or until done...center should still be "giggly"
Let Cake cool for 1 hour in closed oven. Refrigerate
Temperature and time: This was a perfect temp and time in my old oven, in my new oven it is not. It takes longer at those temps. You have to play around with this for your own oven. (can raise them 25 degrees if you find your oven is slow)
Water Bath : I usually use one even though the recipe doesn't call for it. It is supposed to help it cook more evenly and keep it from drying out. Test your springform pan for waterfastness. As they get older they tend to leak. Soggy Cheesecake is not good eats. Wrap bottom and sides in foil if you have that problem and are going to use a water bath. Place springform pan in a roasting pan. Place on oven rack and add 1 1/2 inches very hot tap water or boiling water. Baking times will be longer.
Crust: The original recipe did not call for a crust. I usually add one. Graham cracker or oreo. Take about 20 oreos, give them a whirl through the food processor to make crumbs and mix them with about 2 tbsp melted butter. Press this into the bottom of your pan. You could bake this for 10 min, I usually stick it in the fridge while I'm making the cheesecake to firm it up.
Changing Ingredients: I have never tried low fat cream cheese (nuefchatal) but have used low fat sour cream and half and half instead of heavy cream with no ill effects. Sometimes you just go with what's on hand. You need the flour even though it's a small amount. Don't skip the lemon juice. If you soften the cream cheese at room temperature you will be much happier with the result as you are beating.
Artsy Crafty Queen goes on a new endevour
Creativity comes in many ways so one of them is the kitchen. Some of you in my painting world know about painting challenges, well, these are cooking challenges. Rather than create another blog....if you want to see what I am doing with cooking, just tap the title of this blog and it will take you to the Daring kitchen blog. Bon Appetite!
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