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This is a cheesecake that I have been making for over 20 years if you follow the recipe to the T you won't have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.

Christmas Cheesecake

Christmas CheesecakeThis is a cheesecake that I have been making for over 20 years if you follow the recipe to the T you won't have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.1 1/4 cups graham cracker crumbs2 tablespoons sugar3 tablespoons butter or margarine melted2 pounds cream cheese 1cup sugar8 ounces sour cream2 eggs1cup flour cup heavy whipping cream2 cup in total chopped candied cherries red and green raisins, walnuts, candied pineapple cup small chocolate chipsIn a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.Add the candied fruit, raisins, walnuts, pine apple, chocolate chips, fold everything together.Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan.Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 pounds if you have some batter leftover just chill it, put some whip cream on it and enjoy.Preheat your oven to 275 degrees and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cheesecake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy.Before serving sprinkle some red and green edible glitter that you can purchase at any store that has decorating supplies.

"Pampoenmoes", South African Food!

"Pampoenmoes", South African Food!

Pumpkin is one of South Africas favourite vegetables. Most restaurants serve pumpkin and spinach as vegetable side dishes with main meals and all mothers buy it for their families. There are many ways in which you can serve the great varieties of pumpkin available like butternut squash, herbert squash, boer pumpkin or red pumpkin, to mention just a few. Not all types of pumpkin are in season and therefor available all through the year, so you have to use the one that is in season at a certain time. The most common and quickest way to prepare pumpkin is to boil it in a little bit of water, season lightly with salt and add some cinnamon. Otherwise you can mix the pumpkin with flour, salt and egg and bake pampoenkoekies in a little bit of oil, sprinkle with cinnamon sugar and serve warm.Another favourite recipe from times gone by, a truly traditional South African recipe, is pampoenmoes. You can either bake this in the oven or boil it in a little bit of water in a saucepan. This is a recipe worth trying: Ingredients:8 slices of white breadButterApricot jam2 cups of pumpkin (1 butternut squash should do. Slice very thinly)SaltSugarCinnamonMethod:1. Butter the bread on both sides and spread apricot jam on the side facing up. Place one layer in an oven proof glass dish, jam facing up. 2. Cut the pumpkin thinly, season lightly with salt and place on top of the bread. 3. Mix the sugar and cinnamon together and sprinkle over the pumpkin.4. Repeat this until all the pumpkin and bread is used up, finishing with a layer of pumpkin. Dot a few extra clots of butter on the top. 5. Bake for 45 minutes to an hour in a pre-heated oven of 180CServe the pumpkin hot with vegetables and maybe a lovely chicken dish, maybe a pie? This is a great dish to try and impress your friends with. It is very easy to make, so try it and see what happens!

Hearty Summer Salad

Hearty Summer Salad

Although this salad is delicious as a side dish, its so hearty that it can be the centerpiece of the meal. This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours! Its terrific served with hearty whole grain bread on the side, preferably organic and baked by a local baker, to sop up the vinaigrette.Ingredients:2 15 oz. cans organic chickpeas (garbanzo beans)2 15 oz. cans organic black-eyed peas2 15 oz. cans organic artichoke hearts4 large organic tomatoes large organic onion6 large fresh organic garlic cloves cup organic olive oil cup organic balsamic vinegarA few pinches of dried organic parsleyFresh ground salt and pepper to tasteDrain chickpeas and black-eyed peas, and dump them into a large bowl. Chop artichoke hearts (into eighths if theyre whole, or into quarters if theyre already halved). Chop tomatoes and dice onion; dump artichokes, tomatoes and onion into bowl. Crush garlic gloves with garlic press and add to the luscious pile of goodies. Whip olive oil and balsamic vinegar together in a smaller bowl, then pour over the pile. Your mouth should be watering now. Add a few generous pinches of parsley, then salt and pepper to taste. Stir all the ingredients thoroughly with a large spoon to distribute them evenly and coat them with vinaigrette. You can increase the ratio of balsamic vinegar to olive oil if you like the vinaigrette to taste more tangy! And you can increase the overall amount of oil and vinegar if you want the salad to be more juicy. You can also experiment with which type of vinegar flavor you like best. Red wine or raspberry balsamic vinegar taste great in this dish. As for the fresh ground salt and pepper, you can either add them to the oil and vinegar mixture, just sprinkle them onto the ingredients before stirring, or both. Adding fresh chopped basil--or any fresh organic herb you think would harmonize well with this dish--is also an option. You can also substitute organic escallions (green onions) for the diced onions, which also adds more color. The trick to delicious recipes is to cook by your own taste, not necessarily by following the recipe verbatim. Besides, how fun would cooking be if you couldnt sample the dishes while youre creating them? This dish, which serves 6 or more, also works great for summer pitch-ins, especially if youre vegan. You cant always count on non-dairy, high-protein dishes at such gatherings, but you can definitely depend on this hearty summer salad!

Recipe - Just Desserts, Puddings Galore

Recipe - Just Desserts, Puddings Galore

We are a pudding family. There is something satisfying about the word pudding. It brings connotations of comfort, of tastebud-tantalising things, rich and luscious. Dessert suggests something elegant, delicate, restrained - a sweet mouthful to finish off a meal. Dessert just doesnt do it for me.Our family goes in for puddings for special occasions and Sunday lunches. We dont have them every day, so when we do, we want it all: comforting over-indulgence at its best no refined twiddles of patisserie here, though we dont do the steamed, stodgy stuff either. We have a number of recipes that are firm family favourites and have to be considered and a waiting list of recipes from cookbooks to try - so puddings oust the main course as the focus of debate and decision-making. The occasion dictates the main course roast lamb for Easter, turkey and gammon for Christmas, no dilemmas there. Selecting just a few puddings from the family repertoire, though, is an agonising process. Christmas and New Year close together eases the dilemmawhat we dont have for Christmas, we can do for New Years Eve, but on other occasions leaving out a particular favourite recipe is too hard. We often end up with a selection of four puddings (though, before you are too horrified, we are usually feeding twelve or more people) and as a result feel stuffed to the gills afterwards, as greed inevitably overcomes caution and all four have to be sampled. Two of our family staple recipes come from my mother-in-law, who as a mother of six on a limited budget had to use a lot of invention to feed her family. Guava fool (pureed guava mixed with condensed milk and cream) is one of her recipes that rates high on the must-have list through winter when guavas are in season. Choccie pudding is a year round imperative, a chocolate custard poured over boudoir biscuits which soak it up and soften delectably into a velvety gloop. I have proudly managed to add one of my family pudding recipes to the indispensable list Summer Pudding. My mother still makes it, often with blackberries culled from the hedgerows, as well as the more traditional redcurrants and raspberries. Here in South Africa we have a different palette of berries to work with and most often use youngberries, mulberries with a few strawberries (strawberries on their own dont work, you need the tartness of some of the darker berries). Here is the recipe:Summer Pudding1 loaf of slightly stale white breadAbout 1kg of mixed berries: blackberries, raspberries, youngberries, mulberries, redcurrants the choice is yours. Apple can be added if you are short of berries.SugarPut the fruit with a liberal sprinkling of sugar into a pan and gradually bring to boiling point. (You can cook them straight from frozen over a low heat). Softer fruits are done at this point, so check, apples would need longer to soften. The amount of sugar depends on how sweet the fruit is you are after a slightly tart fruit with sweet juice but not too sickly. Cut the bread into thick slices, take off the crusts and line a pudding basin with it. It needs to fit tightly but dont squash it. You can do a patchwork of funny shaped bits, the important thing is that no holes are left. Keep three slices for the lid. When the fruit has stewed, use a slotted spoon to transfer the fruit into the bread-lined bowl. Most of the juice gets left behind but keep it to pour over the pudding later. Fill the bowl with the fruit and top with a tight layer of bread. Place a plate or saucer on top and weight it, so the fruit compresses and the juice soaks into the bread. Leave in the fridge for at least a few hours, better overnight. Turn it onto a plate to serve, with the extra juice poured over any white bits of bread still showing. Eat with plenty of cream.Now our main preoccupation on our smallholding is establishing enough fruit trees and berry plants to ensure a year round supply of pudding potential in our freezers, but maybe that would make them less special. The seasonal aspect of guavas and berries mean excitement when they come back into season, gluttony for a few weeks until common sense sets in. Then we put a supply away in the freezer for a few special treats later in the year, the season ends and is followed by the next thing. A pudding for each season, a season for each pudding.Copyright 2006 Kit Heathcock

Mouthwatering Organic Vegetarian Salad

Ingredients: Two hard-boiled organic or local eggs (optional if youre vegan or too impatient)Organic bacon bits alternative2 organic hearts of romaineOrganic shredded cheese or cheese alternative (your choice; either yellow or orange cheeses are great)2 vegetarian breaded chicken patties2 organic tomatoes1 organic red pepperOrganic croutonsBring a small saucepan of water to a boil. Meanwhile, thoroughly rinse romaine hearts, then pat them dry with a towel. Tear off any brown areas to compost them, then bunch the romaine with your hand and cut it into horizontal slices, working from the tip to the butt. Repeat for second heart of romaine. Compost the butts. Dice tomatoes and red peppers. Compost the tomato core and red pepper cap and innards. While youre chopping, reflect upon a quote from Thich Nhat Hanh: We have to eat happy eggs from happy chickens. When the water boils, gently drop in eggs. Boil for three minutes or until theyre hard-boiled. Meanwhile, spread the sliced romaine hearts evenly between two plates. (This serves two, in case you havent already guessed.) Cook the vegetarian chicken patties according to package directions, either in the microwave if youre super hungry and need to eat soon, or in the oven if you want them to be more crunchy. (Of course, if you cook them in the oven, make that the first step before boiling the eggs.) Cut the patties into slices when theyre done, then arrange the slices on each plate of romaine. Rinse the eggs under cold water until theyre cool enough to handle. Chop the eggs, or use an egg slicer and pretend its your least favorite politicians head. Sprinkle organic bacon bits alternative, cheese or cheese alternative, red peppers, tomatoes and croutons evenly onto each salad. Actually, dont do it evenly--sneak just a few more goodies onto your salad. You can use pre-packaged organic croutons, or you may be able to find crunchy organic or local baguette chips that you can crumble onto the salad. And if youre in a pinch, you can simply crumble some organic crackers or tortilla chips that you may already have on hand. The organic produce you use in this hearty salad is as limitless as your imagination. You can also try diced cucumber, shredded carrots, sugar snap peas--the list goes on and on. This organic salad is really great with organic thousand island dressing. Or try mixing organic ranch and organic French dressing! Chow down!

Jewish Coffee Cake

Now here is a coffee cake that will make you want no other "coffee cake" , and once you prepare this coffee cake and get a real working idea about this cake you can become very creative and use some different jams, jellies, fruits and so on.Always remember that there is a lot that you can do with a recipe providing you dont exceed the parameters of the original recipe.All ingredients should be at room temperature. pound butter1 cup sugar2 eggs1 teaspoon vanilla8 ounces sour cream2 cups flour1 teaspoon baking soda1 teaspoon baking powderCream the butter and sugar together then add eggs one at a time and mix the rest of the ingredients together slowly.In a separate bowl combine 1 cup brown sugar, cup diced walnuts and 1 teaspoon of cinnamon or as much as you like and mix them together.Using a 10 inch x 3inch tube pan, make sure that the pan is well greased and floured, place some cake mix in the bottom and then some of the sugar, walnut and cinnamon mixture and then repeat this procedure until you have all the cake mix in the pan and the top layer is the cinnamon mixture.Bake in a preheated 350 degree oven for about 45 minutes or until a pick placed in the center of the cake comes out clean, cool and enjoy, I like mine warm with some raspberry jam on it.

Summary

This is a cheesecake that I have been making for over 20 years if you follow the recipe to the T you won't have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.