A nice change from sweet potato pie, this cheesecake is delectable! You can serve it with whipped cream on top or plain.
For the sweet potato puree I use a 29oz can of yams and puree them in a food processor or blender. Be sure to drain the water before you puree. You should have a little under 2 cups of puree which is fine.
You may also substitute canned pumpkin (NOT pumpkin pie filling!) in place of the sweet potatoes. It's still delicious.
INGREDIENTS
CRUST
1 & 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
FILLING
3 (8oz) pkgs cream cheese, room temperature softened
2 cups pureed sweet potatoes
3 eggs +1 egg yolk
1/4 cup sour cream
1 & 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. mix until thouroughly combined.
Add melted butter, stir until all crumbs are coated with butter. Press along the bottom and sides of springform pan.
For filling:
Beat cream cheese until smooth.
Add sweet potato puree and remaining ingredients. Beat until smooth.
Pour into crust, spreading mixture evenly. Place in oven for 1 hour. Remove from oven and let stand for 15 minutes. Cover with plastic wrap or waxed paper and refrigerate for 4-5 hours or overnight before serving.
Thursday
Strawberry Cheesecake Cookies
I ran across this recipe on the web while looking for new cookies to send to my brother during his 2nd tour in Iraq. He requested lots of cookies and I loved baking them for him. His request resulted in about 6 or 7 dozen cookies being mailed to the middle east every few weeks. The boxed cookies smelled so good, the mail clerk at the post office requested a few. Lol. I was more than happy to oblige. :-) Besides, I like receiving my mail. AND she knows where I live. Lol!
These cookies can be prepared without fruit topping. They're still just as delicious.
Ingredients
1/2 cup cream cheese, softened at room temperature
1/2 cup butter, softened
1 cup sugar
1 egg
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup all purpose flour
strawberry jam/preserves (or whatever flavor you like)
you'll also need parchment paper and toothpicks
Instructions
Preheat oven to 350 degrees.
Line a baking (cookie)sheet with parchment paper. Be sure to cut to fit so that the paper isn't hanging over the pan.
In a large bowl, beat butter and cream cheese together; about 1 minute.
Gradually beat in sugar at medium speed until light and fluffy.
Add egg and salt to mixture and mix well. About 1-2 minutes.
In a small bowl, whisk together baking powder and flour.
Using a low speed or mixing by hand, gradually add flour mixture to cream cheese mixture.
Drop by rounded tablespoonfuls onto prepared baking (cookie)sheet.
Spoon 1/4 teaspoon of jam on top of cookie dough and using toothpick, swirl jam around into cookie.
Bake for 12-14 minutes or until the bottom edge of cookies are barely brown.
Makes about 3 dozen.
These cookies can be prepared without fruit topping. They're still just as delicious.
Ingredients
1/2 cup cream cheese, softened at room temperature
1/2 cup butter, softened
1 cup sugar
1 egg
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup all purpose flour
strawberry jam/preserves (or whatever flavor you like)
you'll also need parchment paper and toothpicks
Instructions
Preheat oven to 350 degrees.
Line a baking (cookie)sheet with parchment paper. Be sure to cut to fit so that the paper isn't hanging over the pan.
In a large bowl, beat butter and cream cheese together; about 1 minute.
Gradually beat in sugar at medium speed until light and fluffy.
Add egg and salt to mixture and mix well. About 1-2 minutes.
In a small bowl, whisk together baking powder and flour.
Using a low speed or mixing by hand, gradually add flour mixture to cream cheese mixture.
Drop by rounded tablespoonfuls onto prepared baking (cookie)sheet.
Spoon 1/4 teaspoon of jam on top of cookie dough and using toothpick, swirl jam around into cookie.
Bake for 12-14 minutes or until the bottom edge of cookies are barely brown.
Makes about 3 dozen.
Drunken Peach Cobbler
Rum, Brandy or Cognac gives this peach cobbler a distinct flavor. The peaches are allowed to marinate overnight in dark liquor and strained before using. (Don't panic; the alcohol evaporates while cooking so no one will get tipsy while eating your cobbler.)
INGREDIENTS
1 stick salted butter, for baking dish
1 cup flour
1 cup sugar
2 teaspoons baking powder
a dash of salt (about 1/8-1/4 teaspoon)
1 cup room temperature milk
1 egg
Filling
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
To prepare peaches the night before: strain the peaches and put them into a bowl. Add spices, stir BY HAND. Pour a shot or about 1/3 cup of alcohol (liquor) over peaches and stir BY HAND for about 2 minutes. cover peaches and place in refrigerator overnight (8hrs). *If by chance you wake up in the middle of the night, stir the peaches!* Why? So that the spices get to mix in and permeate the peaches while they're marinating.
COOKING DIRECTIONS
*Do not preheat oven*
Place butter in 9 x 13 inch dish and place in oven.
Heat oven to 350 degrees.
While the butter is melting, mix flour, sugar, baking powder and salt.
Check on butter in oven. Don't let it burn.
Mix in milk and egg on medium. Mix until batter is smooth (small, scattered lumps will still be visible).
Remove butter from oven.
Pour batter evenly over melted butter.
Spoon peach mixture evenly over batter-DO NOT STIR!
Bake 40-45 minutes or until cobbler rises and is medium golden brown.
Serve cobbler warm, in bowls with vanilla bean ice cream. simply delicious.
INGREDIENTS
Batter
1 stick salted butter, for baking dish
1 cup flour
1 cup sugar
2 teaspoons baking powder
a dash of salt (about 1/8-1/4 teaspoon)
1 cup room temperature milk
1 egg
Filling
1 (28 oz) + 1 (15oz) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
To prepare peaches the night before: strain the peaches and put them into a bowl. Add spices, stir BY HAND. Pour a shot or about 1/3 cup of alcohol (liquor) over peaches and stir BY HAND for about 2 minutes. cover peaches and place in refrigerator overnight (8hrs). *If by chance you wake up in the middle of the night, stir the peaches!* Why? So that the spices get to mix in and permeate the peaches while they're marinating.
COOKING DIRECTIONS
*Do not preheat oven*
Place butter in 9 x 13 inch dish and place in oven.
Heat oven to 350 degrees.
While the butter is melting, mix flour, sugar, baking powder and salt.
Check on butter in oven. Don't let it burn.
Mix in milk and egg on medium. Mix until batter is smooth (small, scattered lumps will still be visible).
Remove butter from oven.
Pour batter evenly over melted butter.
Spoon peach mixture evenly over batter-DO NOT STIR!
Bake 40-45 minutes or until cobbler rises and is medium golden brown.
Serve cobbler warm, in bowls with vanilla bean ice cream. simply delicious.
Supreme Baked Beans
This recipe is a combination of recipes from a couple of family members. I just tweaked it to make it mine. It's especially good for people who aren't too fond of baked beans. It has the right combination of beans, meat and flavor to please even the pickiest eater.
INGREDIENTS
1/4 cup diced onions
1/4 cup chopped green pepper
1/2 lb ground beef or ground turkey
1 tablespoon seasoned salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 28oz can of baked beans
1/2 cup brown sugar
2 tbs ketchup
1 heaping tablespoon mustard
about 4-6 slices of bacon
INSTRUCTIONS
Preheat oven to 375 degrees.
Cook first 6 ingredients in large saucepan until ground beef or turkey is browned and there is no pink remaining. Turn stove off.
Drain and return to pan.
Stir baked beans into ground beef/turkey mixture.
Add brown sugar, ketchup, and mustard to saucepan and stir to make sure all ingredients are mixed well.
Pour baked bean/meat mixture into baking pan or baking dish.
Smooth baked beans out in pan and place bacon slices on top.
Place in oven, uncovered and bake until bacon on top is crisp and done, about 1 hour.
*If you don't want to put raw bacon on top, you can precook the bacon until almost done, then add them to the baked beans 1/2 way though cooking.*
About 4 servings
INGREDIENTS
1/4 cup diced onions
1/4 cup chopped green pepper
1/2 lb ground beef or ground turkey
1 tablespoon seasoned salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 28oz can of baked beans
1/2 cup brown sugar
2 tbs ketchup
1 heaping tablespoon mustard
about 4-6 slices of bacon
INSTRUCTIONS
Preheat oven to 375 degrees.
Cook first 6 ingredients in large saucepan until ground beef or turkey is browned and there is no pink remaining. Turn stove off.
Drain and return to pan.
Stir baked beans into ground beef/turkey mixture.
Add brown sugar, ketchup, and mustard to saucepan and stir to make sure all ingredients are mixed well.
Pour baked bean/meat mixture into baking pan or baking dish.
Smooth baked beans out in pan and place bacon slices on top.
Place in oven, uncovered and bake until bacon on top is crisp and done, about 1 hour.
*If you don't want to put raw bacon on top, you can precook the bacon until almost done, then add them to the baked beans 1/2 way though cooking.*
About 4 servings
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