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January 05, 2014

Food Thread: Lemon Cheese Cake -- Because you Didn't Gain Enough Weight last Month (CBD)
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Baking a traditional cake is a exercise in futility for me. No matter what, it's usually too dry, lopsided, simply ugly, or the filling is a catastrophe.

So I just don't do it.

But cheese cake is different. It's almost impossible to dry it out, the technique is trivial, the ingredients are easy to find, and it's so damned rich that a large cheese cake can feed 12 people.

This is my favorite recipe. As you can see, it is delectable.

And because I am nothing if not fair:

One little problem with this cake is that each slice is a seemingly impossible 545 calories. And that's when it's sliced into 16! But it's a great splurge, and if you garnish it with fresh fruit, you can pretend that its a healthful alternative to injecting butter directly into your coronary arteries.

Lemon Cheese Cake

Crust:
2Â¼ cups finely ground (use a food processor) graham crackers (about 34 squares)
Â½ teaspoon ground cinnamon
Â½ cup unsalted butter, melted

Filling:
3 (8-ounce) blocks cream cheese, room temperature
1Â½ cup sugar
4-5 eggs
1Â½ teaspoon vanilla extract
2 lemons, zest finely grated
1Â½ pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of an 11-inch SpringformÂ™ pan with non-stick cooking spray. Firmly press the mixture over the bottom and up the sides on the pan, using your fingers, a spatula or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Place SpringformÂ™pan on a baking sheet and bake in a preheated 325 degree oven for 70 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut.

545 Calories; 35g Fat (56.9% calories from fat); 9g Protein; 50g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 453mg Sodium.

Posted by: Open Blogger at 12:09 PM | Comments (149)
Post contains 564 words, total size 4 kb.

1 I need to go to Randall's. BRB

Posted by: Dept. Of Acuracy at January 05, 2014 12:12 PM (MhA4j)

2 545 calories per 1/16th slice?!!! No freaking way! I'm already feeling guilty about eating bread today.

Posted by: Niedermeyer's Dead Horse at January 05, 2014 12:13 PM (DmNpO)

3 I made a cheesecake for Christmas. Cooked it in a water bath. I may have to try this one, as I do like lemon.

Posted by: DangerGirl at January 05, 2014 12:15 PM (GrtrJ)

4 Women pinups are cheesecake, men pinups are beefcake. Transgender pinups are....?

Posted by: Fat pinups are poundcake maybe? at January 05, 2014 12:16 PM (/cUUk)

5 this looks really good, actually.
think I will try to make this, but use a premade cheesecake crust.

Posted by: chemjeff at January 05, 2014 12:16 PM (9GG/0)

6 Since it's food related. After a mostly successful week of avoiding pasta and bread, I caved and ate warm French bread with lunch today. http://t.co/NNyvTjn3qY

Posted by: Niedermeyer's Dead Horse at January 05, 2014 12:17 PM (DmNpO)

7 Upton goodness... Cakes are relatively easy. You just need to be a bit more deliberate about following directions (and taking notes). Best advice is get a good scale and an oven thermometer (so you know what is actually going on in there).

Posted by: garrett at January 05, 2014 12:17 PM (RXX9A)

8 Transgender pinups are....?

wrong?

Posted by: chemjeff at January 05, 2014 12:17 PM (9GG/0)

9 Only 35 grams of fat? Sign me up!

Posted by: UWP at January 05, 2014 12:17 PM (2hQRj)

10 CBD, why does the recipe say 4-5 eggs? Is it 4 or 5?

Posted by: DangerGirl at January 05, 2014 12:18 PM (GrtrJ)

11 Pin-ups of me?

Crab Cake.

Posted by: Sandra Fluke at January 05, 2014 12:19 PM (Oeij3)

12 Is it 4 or 5? Depends on size of the egg.

Posted by: garrett at January 05, 2014 12:19 PM (RXX9A)

13 8720 Calories! And I could eat the whole thing! Also, the cheesecake!

Posted by: OG Celtic-American at January 05, 2014 12:19 PM (vHRtU)

14 Here's a cake recipe that is moist, easy and super delicious: Apple Spice Cake
http://www.marthastewart.com/351254/apple-spice-cake

Also, definitely follow the suggestion of serving it with vanilla ice cream and caramel sauce. Or don't and serve as a coffee cake.

Posted by: Lizzy at January 05, 2014 12:20 PM (POpqt)

15 My stepfather owned the factory that produced cheesecakes for Sara Lee, their gourmet line. We haven't eaten cheesecake in our house since he retired. Too much of a good thing-syndrome.

Posted by: grammie winger at January 05, 2014 12:21 PM (P6QsQ)

16 So 4 large eggs, or 5 medium. Ok, thanks.

Posted by: DangerGirl at January 05, 2014 12:22 PM (GrtrJ)

17 Mmmm cheesecake, I make it well but have yet perfected a slightly salty caramel sauce, I am referred to as a persistance person though, lol no matter how much sugar and cream I have to go through! Anybody got one??? (slightly pleading)

Posted by: FCF at January 05, 2014 12:22 PM (Khja4)

18 Transgender cheesecake is made with Nutrasweet.

On that note I will flee this thread, because cheesecake ranks up there with donuts and 5-pound chocolate bars as my poison.

Posted by: exdem13 at January 05, 2014 12:23 PM (lJaja)

19 Here's a cake recipe that is moist, easy and super delicious: Apple Spice Cake http://www.marthastewart.com/351254/apple-spice-cake Also, definitely follow the suggestion of serving it with vanilla ice cream and caramel sauce. Or don't and serve as a coffee cake. *** My daughter made an apple upside-down spice cake for Christmas but just used package mix and it was scrumptious. Very moist yet light.

Posted by: Niedermeyer's Dead Horse at January 05, 2014 12:24 PM (DmNpO)

20 ...and real cheesecake is made with ricotta.

Posted by: garrett at January 05, 2014 12:25 PM (RXX9A)

21 FCF - I use a Martha Stewart recipe and add a pinch of sea salt - very easy, if this is what you're looking for: http://www.marthastewart.com/343279/caramel-sauce

Posted by: Lizzy at January 05, 2014 12:25 PM (POpqt)

22 Lemon? Pffft. If you're gonna make cheesecake. Make Cheesecake. Oreo Chocolate Chip Cheesecake that is. 1 1/2 cups finely crushed Oreos (about half of 14 oz. pkg.) 2 to 3 tablespoons butter, melted 3 (8 oz.) packages cream cheese, softened 1 (14 oz.) can Sweetened Condensed Milk 3 large eggs 2 teaspoons vanilla extract 1 cup (6 oz. pkg.) mini semi-sweet chocolate chips, divided 1 teaspoon All Purpose Flour The idea is similar. Make crust, put in pan, beat cream cheese until fluffly, slowly add sweetened condensed milk, mix, add eggs and vanilla, mix. Toss the chips in flour, fold into mix. Bake at 300 for about an hour. Chill. Enjoy. Slightly less calories but not by much. (I've made it with Neufchatel cheese and it turns out OK.) IMHO, Sour cream is for people who like fluffy cheesecake (NTTAWWT!)

Posted by: tsrblke, PhD(c) No Really! at January 05, 2014 12:26 PM (GaqMa)

23 I have to commend CBD on his choice of recipes on this, the Day of Green Bay. Cheese cake. Perfect.

Posted by: grammie winger at January 05, 2014 12:27 PM (P6QsQ)

24 Transgender pinups are....? Posted by: Fat pinups are poundcake maybe? Fruitcake....

Posted by: Dept. Of Acuracy at January 05, 2014 12:29 PM (MhA4j)

25 Have I ever showed the horde my peanut butter pie recipe?
Same one the Pirate's House in Savannah uses?

Peanut Butter Pie

1 (8 ounce) package cream cheese ( softened )

1 1/2 cups confectioners' sugar

1 cup peanut butter

1/4 to 1/2 cup condensed ( evaporated ) milk

1 (16 ounce) package frozen whipped topping, thawed ( dream whip, Kool whip )

2 (9 inch) prepared graham cracker crusts

Directions

1 Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in dessert

topping.

2 Spoon into 2- 9 inch graham cracker pie shells, cover and chill.

Posted by: backhoe at January 05, 2014 12:29 PM (ULH4o)

26 Wife got me a mini pie plate thing for Christmas. Single serving type. I need to figure out what to with it.

Posted by: tsrblke, PhD(c) No Really! at January 05, 2014 12:30 PM (GaqMa)

27 Ryan Gosling but only with a bag over his head. Am I right girls?

Posted by: New Yawk Times Art Critic at January 05, 2014 12:30 PM (RJMhd)

28 Damn dyslexia.... I thought it said Lemon Cheese Steak

Posted by: Beto at January 05, 2014 12:30 PM (MhA4j)

29 You guys got me thinking about chicken domestication with the egg question. As usual, complicated.

Posted by: Beagle at January 05, 2014 12:31 PM (sOtz/)

30 Isn't cheesecake like a carton of eggs?

There are sooo many recipes and they all claim to be a New York cheesecake but they ain't.

Posted by: Bitter Clinger and All That (Unexpurgated Edition) at January 05, 2014 12:33 PM (LSDdO)

31 wifey made homemade pizza today with grains we home ground.

It. Was. Awesome.

We make our own bread now. Fresh milled, not that empty crap you get at Safeway or Walmart. 1 loaf of this stuff could feed an army for a week.

Of course, you'll have a gastro-adventure for the first week, but it's worth it.

Posted by: tangonine at January 05, 2014 12:33 PM (x3YFz)

32 I prefer the top pic. Of Course. Not like there is any doubt.

I like the top pic!

Posted by: Aaron Rogers at January 05, 2014 12:33 PM (Oeij3)

33 24 Transgender pinups are....? Posted by: Fat pinups are poundcake maybe? Fruitcake.... Posted by: Dept. Of Acuracy at January 05, 2014 04:29 PM (MhA4j) *** Beefcake --Surprise!

Posted by: New Yawk Times Art Critic at January 05, 2014 12:33 PM (RJMhd)

34 Ryan Gosling but only with a bag over his head. Am I right girls? *** No! http://binged.it/19XEDlM

Posted by: Niedermeyer's Dead Horse at January 05, 2014 12:34 PM (DmNpO)

35 Went to Trader Joe's with wife this morning. Butterscotch cupcakes, ginger snaps, stuffed flounder, dried apricots, good lord, what didn't we get? I also vaguely remember orzo, everything bagels and a spicy Thai salad. The butterscotch cupcakes are calling my name.

Posted by: Lincolntf at January 05, 2014 12:34 PM (ZshNr)

36 Lizzy: That one is a variation I have not tried, dang it its gonna be -20 wind chill tonight, so I guess cheesecake is off the menu for a few days, I will defiantly try it however, (yes that word was on purpose lol)Meantime with a high of 2 degrees tomorrow I have a succulent pork butt to go into my cast iron dutch oven to keep the house warm!

Posted by: FCF at January 05, 2014 12:35 PM (Khja4)

37 I approve of this entire thread.

Thread does need the obligatory Ryan Gosling clip though:

http://youtu.be/ay9QMnrLWTo

I have better luck with cakes than I do with cheesecakes actually.

Annnnd now I want both.

Posted by: alexthechick - Really Universe Really? at January 05, 2014 12:36 PM (Gk3SS)

38 6 Since it's food related. After a mostly successful week of avoiding pasta and bread, I caved and ate warm French bread with lunch today. http://t.co/NNyvTjn3qY Posted by: Niedermeyer's Dead Horse at January 05, 2014 04:17 PM (DmNpO) Nice NDH! Is that steak? I love steak and eggs.

Posted by: Dack Thrombosis at January 05, 2014 12:37 PM (oFCZn)

39 Hey, garrett, what's your elevation? (Not innuendo, btw.)

Posted by: Y-not at January 05, 2014 12:38 PM (zDsvJ)

40 Oh, apparently we now only eat "steel cut" oatmeal. I have no idea what that means, but she was not pleased that they were out of "our brand".

Posted by: Lincolntf at January 05, 2014 12:38 PM (ZshNr)

41 we mill:

our own flour
our own wheat
our own millet

So much cheaper and you don't have to worry about the chinese gmos or various other things.

I'm no hippie. Not looking to paint flowers on the side of my hmmv. but smart is smart.

Posted by: tangonine at January 05, 2014 12:38 PM (x3YFz)

42 34 Ryan Gosling but only with a bag over his head. Am I right girls? *** No! http://binged.it/19XEDlM Posted by: Niedermeyer's Dead Horse at January 05, 2014 04:34 PM (DmNpO) ****** Hmmm...off to check it out. His eyes--are too close together I think --but I might be persuaded--given evidence. *** 33 24 Transgender pinups are....? Posted by: Fat pinups are poundcake maybe? Fruitcake.... Posted by: Dept. Of Acuracy at January 05, 2014 04:29 PM (MhA4j) **** "Cup" cake. Okay, okay I quit. Plus--new thread. Football.

Posted by: New Yawk Times Art Critic at January 05, 2014 12:39 PM (RJMhd)

43 since acquiring an abode that belongs only to me, I've begun to experiment with cooking stuff instead of eating out of a box or plastic dish.

Mostly stuff I remember as a kid that I liked but haven't had since.

Thinking about baking.

Recommendations for a beginner?

Bread? Pie? Cake? I've done the fake premixed cookies and also biscuits but that's not the same.

how about some guidance so I don' t blow big bucks on making a mess.

Posted by: Bitter Clinger and All That (Unexpurgated Edition) at January 05, 2014 12:41 PM (LSDdO)

44 Yep, no cheesecake for us for a while. Have to lose a few pounds of holiday cheer, first. Then, reward. My favorite Chocolate Cheesecake recipe is from the Spago Chocolate cookbook by Mary Bergin and Judy Gethers. The Peanut Butter Cheesecake from Williams-Sonoma Desserts cookbook... The Pumpkin Cheesecake and Lemon Cheesecake from The New Best Recipe cookbook... And, the...

Posted by: artisanal 'ette at January 05, 2014 12:42 PM (IXrOn)

45 Thinking about baking. Recommendations for a beginner? ---- I am not a baker, but I think it's a good investment in effort to learn how to make a good pie shell, because you can use it both for savories (quiche, onion tarts) and sweets.

Posted by: Y-not at January 05, 2014 12:44 PM (zDsvJ)

46 3300' or so.

Posted by: garrett at January 05, 2014 12:44 PM (yRpQE)

47 >>46 3300' or so. Damn. I'm still trying to muddle through this high altitude stuff, but I'm higher than you.

Posted by: Y-not at January 05, 2014 12:46 PM (zDsvJ)

48 but I'm higher than you. Oh, that's not likely.

Posted by: garrett at January 05, 2014 12:46 PM (yRpQE)

49 Posted by: Bitter Clinger and All That (Unexpurgated Edition) at January 05, 2014 04:41 PM (LSDdO) I find yeast breads to be a PITA, quick rise breads are fairly easy though. I tend to make banana bread when my wife buys to many bananas and they start to go brown. (You can also freeze the brown ones and hang onto them until you have a critical mass). It's pretty hard to screw up banana bread as long as you follow the instructions. As for cakes: I tend to use the box mixes myself. They're easy and turn out consistently good. I have been tempted to try my hand at soufflÃ© but just can't bring myself to it.

Posted by: tsrblke, PhD(c) No Really! at January 05, 2014 12:47 PM (GaqMa)

50 Yummy on the Ryan Gosling. We just watched a Gosling movie this past week on Netflix. Gangster Squad (netflix Ireland , or Finland, I can't remember which country - not the US) http://www.imdb.com/title/tt1321870/?ref_=nm_flmg_act_3 was a decent flick

Posted by: artisanal 'ette at January 05, 2014 12:48 PM (IXrOn)

51 Sourdough pancakes or waffles with lemon marmalade. Sourdough pancakes have the most wonderful texture and are slightly chewy (not doughy or sticky.) Don't worry, they really aren't very sour tasting.

When prepared and cooked properly, the pancakes are very thin and hobnailed with dozens and dozens of yeast vents, perfect for capturing butter and jam. I smear them with chunky peanut butter, but hey, that's just me.

Don't bother making batter from scratch, just use Krusteaz brand pancake mix. Sourdough culture can be purchased via the web.

Posted by: 13times at January 05, 2014 12:50 PM (fGPLK)

52 CBD, why does the recipe say 4-5 eggs? Is it 4 or 5?

Posted by: DangerGirl at January 05, 2014 04:18 PM (GrtrJ)

I use five extra-large eggs or four jumbo eggs.

Posted by: CharlieBrown'sDildo at January 05, 2014 12:50 PM (QFxY5)

53 Posted by: Y-not at January 05, 2014 04:44 PM (zDsvJ) Oh and that reminds me, homemade pot pie is a wonderful thing. I have a recipe from an old Betty Crocker cook book. I think it's more or less this one: http://goo.gl/J4zCnS

Posted by: tsrblke, PhD(c) No Really! at January 05, 2014 12:51 PM (GaqMa)

54 Oh and that reminds me, homemade pot pie is a wonderful thing. --- I have done that yet, but it's tempting. I'm addicted to the lobster pot pies from Dean & Deluca, but they're just made in ramekins with a top crust of puff pastry. One, with a salad, can still fit in our "diets." But for a while there I was doing a lot of tarts and quiches. Fun to do and easy to get creative based on whatever you have in your kitchen.

Posted by: Y-not at January 05, 2014 12:54 PM (zDsvJ)

55
In that photo, Gosling has a look on his face like he's punching out a wet one.

As to baking, the non-knead bread recipes in fashion now are pretty easy. Does require a bit of planning (usually they rise overnight for baking in the morning).

Posted by: IllTemperedCur at January 05, 2014 12:56 PM (MBqvE)

56 This is basically my grandma's cheesecake recipe, but the sour cream is mixed with sugar and spread over the top before baking, with a little bit of a layering effect. (A path, a path!) Good stuff. I'll have to make one for us and one to take to my dad.

Posted by: Gem at January 05, 2014 12:56 PM (zw+pb)

57 Forget the sugar and sour cream. Use a tin of sweetened condensed milk and only three eggs. Include the juice of the two lemons as well as the zest, but not the vanilla extract. Separate the eggs, add the yolks to the mix, beat the whites to soft peaks and gently fold in at the end. Bake in a low moderate oven for 30 minutes and allow to cool overnight in the oven to avoid the shrinking problem. For a side topping, slice up a punnet of strawberries and sprinkle with some icing sugar to draw out the juice. Add a little Cointreau to form a syrup.

Posted by: Next Up at January 05, 2014 12:56 PM (AXUxz)

58 48 but I'm higher than you. Oh, that's not likely. ~~~ ~~ ~~~ I was gonna check my altimeter, but then I got high.

Posted by: Astros at January 05, 2014 12:56 PM (Ua6T/)

59 Ny style? bake the cheesecake with the pan sitting in 1" or so of water, it is done when there is still a 2" circle of liquid at the center. Heat carryover will finish the cooking process, and the cake will be so moist it will be difficult to cut; I use a guitar E string.if the cake cracks, it is overbaked.

Posted by: DonP at January 05, 2014 12:57 PM (IDReM)

60 Nice NDH! Is that steak? I love steak and eggs. *** yep. I'm trying to eat more protein and skip the carbs except for fruit. I;m starting to get tired of steak.

Posted by: Niedermeyer's Dead Horse at January 05, 2014 12:57 PM (DmNpO)

61 I use Biscoff cookies instead of graham crackers and Meyer lemons. You can sub the low fat cream cheese and it's still ok but not the no fat stuff.

Posted by: lindafell at January 05, 2014 12:57 PM (PGO8C)

62 Y'all are all focusing on the wrong part of the nutritional information. The key bit is the 1 carb. Hooray. More cheesecake for me.

Posted by: Lauren at January 05, 2014 12:57 PM (hFL/3)

63 I have a recipe from an old Betty Crocker cook book.

I think it's more or less this one: http://goo.gl/J4zCnS

Posted by: tsrblke, PhD(c) No Really! at January 05, 2014 04:51 PM (GaqMa)

I favor the kitchen sink approach to chicken pot pie, throw in whatever vegetables you've got. I often put in potatoes, only once did I put in beets. They tasted fine but the gravy turned pink.

Posted by: Retread at January 05, 2014 12:59 PM (cHwk5)

64 >>Thinking about baking. >>Recommendations for a beginner? Cookies. If you like them, that is. But even if you don't love them, other people go nuts for homemade cookies, so they are great for ice breakers, thank yous and bribes. I like the Martha Stewart "Cookies" book. Yeh, there's some complicated crap in there that you will probably ignore, but she tells you how to do the basics and it really works. Actually, don't buy the book yet, grab a couple recipes off her site. Have a couple cookie sheets, a bowl, some parchment paper (yes, absolutely necessary) and have at it.

Posted by: Mama AJ at January 05, 2014 01:00 PM (SUKHu)

65 Y'all are all focusing on the wrong part of the nutritional information. The key bit is the 1 carb. Hooray. More cheesecake for me. *** No. Just no. that's 50g of Carbs.

Posted by: Niedermeyer's Dead Horse at January 05, 2014 01:02 PM (DmNpO)

66 Have a couple cookie sheets, a bowl, some parchment paper (yes, absolutely necessary) and have at it.

I have never used paper for baking cookies. Serious question, not snark: how does it help?

Posted by: Retread at January 05, 2014 01:03 PM (cHwk5)

67 I baked a bunch last month and my family has appreciated it much less than I would like. Made a really good pond cake last night and got more "meh"s. Well, the girl made happy yet frightening noises while stuffing it into her mouth, so it isn't going to waste. Tonight we're having ham and donuts for dinner. Cinnamon sugar donuts which are just waiting for the oil to heat up... Did I already link the jello cookies recipe a week or two ago? They were good, tho' I changed about 5 things from the original recipe...

Posted by: Mama AJ at January 05, 2014 01:04 PM (SUKHu)

68 >>Posted by: Bitter Clinger and All That (Unexpurgated Edition) at January 05, 2014 04:41 PM

Pumpkin loaf is also easy and good: http://preview.tinyurl.com/6banyx

Posted by: Lizzy at January 05, 2014 01:05 PM (POpqt)

69 Want the easiest coookie recipe ever? 1 cup nutella 2 tablespoons brown sugar 1 egg 1/2 cup flour + 1 tablespoon coarse sea salt for sprinkling Mix everything but the salt together and form into 1 inch balls. Then bake for 8-10 minutes at 350. Sprinkle with salt while cooling. These are my go to throw together in 10 minute cookies. A bit of a mess with the nutella but I don't even really measure anymore, I just sort of throw things in til it looks right. They're always delicious.

Posted by: Lauren at January 05, 2014 01:06 PM (hFL/3)

70 Parchment paper is used in place of oiling the pan, so it's much easier to clean up. It may help the cookies cook more evenly...not sure, but it's so much easier to clean up that you will enjoy the cookies more!

Posted by: Mama AJ at January 05, 2014 01:08 PM (SUKHu)

71 Posted by: Retread at January 05, 2014 05:03 PM (cHwk5) Parchment is silicone coated and thus cookies don't stick. Plus you can pull it off and load the paper while the pan is still warm (and not have problems.) Don't confuse with "Wax paper" however (as my siblings have learned.)

Posted by: tsrblke, PhD(c) No Really! at January 05, 2014 01:08 PM (GaqMa)

72 Ha, whoops, NDH see that's why I don't just glance at things. 50g definitely implodes everything... However, I wonder what it would look like if you took away the crust and used splenda...

Posted by: Lauren at January 05, 2014 01:09 PM (hFL/3)

73 >>Transgender cheesecake is made with Nutrasweet. I would have thought it was simply Splenda.

Posted by: Mama AJ at January 05, 2014 01:11 PM (SUKHu)

74 31 tangonine My mom got into the home ground whole wheat baking in the late '60s. Before that transition in the pantry, she made the MOST INCREDIBLY DELICIOUS home made white bread, rolls and English Tea Ring. Holidays and reunions were fantastic bonanzas of baked rolls, cakes, pies and cookies. But once my parents got into the home ground wheat, the heavy loaves were all she made. Tasty, but hearty to the point that one slice was all you could eat without feeling uncomfortable for having enjoyed the second with butter and homemade preserves. Instead of kneading by hand as she used to, she also had her newly marketed KitchenAid mixer with all the attachments. My married sisters at that point had their newly marketed bread machines. The machines never duplicated the texture and taste of homemade white bread my mom used to make.

Posted by: panzernashorn at January 05, 2014 01:13 PM (MhA4j)

75 Thanks re the paper. Hadn't thought about clean up being easier, always a plus, especially at the end of a double batch.

I'll try it for the more even cooking possibility, too. I'm on a quest to create the perfect Toll House Cookies.

Posted by: Retread at January 05, 2014 01:13 PM (cHwk5)

76
Parchment also helps to keep the bottom of the cookie from scorching.

When I do no-knead bread in a loaf pan (to keep a useful shape for sandwiches and toast), parchment keeps the loaf from sticking and also keeps the bottom of the loaf from getting soggy.

Posted by: IllTemperedCur at January 05, 2014 01:14 PM (MBqvE)

77 Don't use Splenda...it has chlorine in it. Kills the good bacteria in your gut. Use Stevia if you're wanting to replace the white sugar.

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 01:14 PM (bCEmE)

78 >>I think it's a good investment in effort to learn how to make a good pie shell, I tried the Land o' Lakes website recipe--all butter, of course--and it was very nice.

Posted by: Mama AJ at January 05, 2014 01:15 PM (SUKHu)

79 They also make handy dandy reusable silicone mats. I've never used them, but they look pretty nifty.

Posted by: Lauren at January 05, 2014 01:15 PM (hFL/3)

80 Posted by: Retread at January 05, 2014 05:13 PM (cHwk5) Alton Brown's episode on chocolate chip cookies may help you there

Posted by: tsrblke, PhD(c) No Really! at January 05, 2014 01:16 PM (GaqMa)

81 I just can't deal with the bitter taste from Stevia. It's to the point where all I can taste is bitter. I can hardly even taste the sweet. I wonder if there is some sort of "bitter" gene that makes stevia so unpalatable to some people. Sort of like with Cilantro or Broccoli?

Posted by: Lauren at January 05, 2014 01:17 PM (hFL/3)

82 My trusty Sunset Breads book (1984) is on Amazon for one cent. I learned to bake bread as a teenager with it, so I would recommend it. The Cinnamon Doughnut Twists that are now waiting for the oil to cool down a little are from there.

Posted by: Mama AJ at January 05, 2014 01:21 PM (SUKHu)

83 Eight ounces (cream cheese) is exactly the same thing as 1 cup (sour cream), and I mean exactly. So you can describe this sludge-cake as 1/2 cream cheese and 1/2 sour cream because they are the same amounts. 3X8 oz = 1+1/2 pint. And it can be any flavor.

Posted by: bour3 at January 05, 2014 01:23 PM (5x3+2)

84 I hate those silicone mats. I fine the cookie spread too much. But I love parchment, I buy the giant rolls from Costco or Sams and always have at least two rolls on hand. I hardly wash my baking sheets anymore

Posted by: lindafell at January 05, 2014 01:24 PM (PGO8C)

85 Best Brownies Melt in saucepan 1 stick plus 2 Tablespoons butter while stirring in 6 Tablespoons of dry unsweetened cocoa. Add 1 cup white sugar, mix. Add 2 eggs and 1 teaspoon vanilla; mix well. Add 3/4 cup of white flour, blend together. Optional, top with (chocolate) chips and walnuts before baking. Grease 8x8x2 pan. Spread dough and bake in preheated oven. 350 degrees for 30 minutes.

Posted by: panzernashorn at January 05, 2014 01:24 PM (MhA4j)

86 81 I just can't deal with the bitter taste from Stevia. It's to the point where all I can taste is bitter. I can hardly even taste the sweet. I wonder if there is some sort of "bitter" gene that makes stevia so unpalatable to some people. Sort of like with Cilantro or Broccoli? Posted by: Lauren at January 05, 2014 05:17 PM (hFL/3) Most makers of Stevia use the bitter part of the plant and there's more bitter part than sweet. There's one called Slimtevia that doesn't use that part. It's pricey though. http://tinyurl.com/7bj2f4m

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 01:25 PM (bCEmE)

87 The crust does not have to be Graham crackers, it can be animal cracker, vanilla wafers, ginger snaps, any such delightfully crunchy cracker-like commercial biscuit-cookie. And each one of those things is itself a very basic thing to bake.

Posted by: bour3 at January 05, 2014 01:28 PM (5x3+2)

88 For sale, cheap: one 13 year old who does not appreciate home made cookies, banana bread, pound cake or doughnuts. Mind you, the doughnuts aren't bad, just not an ideal ratio of dough to cinnamon sugar.

Posted by: Mama AJ at January 05, 2014 01:29 PM (SUKHu)

89 Waiting for a post about chile rellenos. I have about five great ways to make those things. And sauce to go with them.

Posted by: bour3 at January 05, 2014 01:30 PM (5x3+2)

90 For sale, cheap: one 13 year old...

Boy or girl?

Posted by: Harry Reid at January 05, 2014 01:31 PM (cHwk5)

91 Damn, now making brownies, thanks panzernashorn, thanks.

Posted by: lindafell at January 05, 2014 01:31 PM (PGO8C)

92 Hmm, I'll have to look into that, Tami. Thanks. I've just been avoiding all of the brands like the plague, but if there are some that are better I'll have to check them out. Although, I do like the cup for cup aspect with Splenda. How does baking work with Stevia?

Posted by: Lauren at January 05, 2014 01:31 PM (hFL/3)

93 I just can't deal with the bitter taste from Stevia. It's to the point where all I can taste is bitter. I can hardly even taste the sweet. I wonder if there is some sort of "bitter" gene that makes stevia so unpalatable to some people. Sort of like with Cilantro or Broccoli? *** I'm with you. I am so repulsed by it that it must be genetic.

Posted by: Niedermeyer's Dead Horse at January 05, 2014 01:33 PM (DmNpO)

94 Ahhh, I think I may have to make brownies too. I just got some snazzy cup 4 cup gluten free flour that I want to try anyway...

Posted by: Lauren at January 05, 2014 01:34 PM (hFL/3)

95 Stevia leaf is for adding to tea, but not as 'effective' in remaining sweet when baked or cooked. (Like flavoring with basil, wait to add until the end, cover and remove from heat.) All the assorted so-called "milk" labeled chemical mixtures: coconut or soy or almond "milk" are awful when heated at home for whatever reason. One of the worst things to taste is foods sweetened with the "natural flavor" of non-sugar industrially concocted sweeteners. Put those through high heat, and forgetaboutit. Poison. Literally. Spontaneous migranes.

Posted by: panzernashorn at January 05, 2014 01:36 PM (MhA4j)

96 92 Hmm, I'll have to look into that, Tami. Thanks. I've just been avoiding all of the brands like the plague, but if there are some that are better I'll have to check them out. Although, I do like the cup for cup aspect with Splenda. How does baking work with Stevia? Posted by: Lauren at January 05, 2014 05:31 PM (hFL/3) You'd use less Slimtevia than sugar because it's sweeter than sugar. You also get a cookbook if you order it from that site. I thought I was out of it this holiday so just used regular sugar....then found a bag in my pantry after all was done. Sigh...

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 01:37 PM (bCEmE)

97 Garbanzo bean flour sucks horribly in baked goods as a substitute for wheat flour, in my experience. Most flours work out, one way or another, aside from wheat as gluten can work havoc on the digestive tract and hence, trigger allergies. Mix rice flour and oat flour for baking. Rice is a bit grainy, and the oat is a bit spongy; they "blend" to complement for the other. Corn meal is just too coarse for anything but course stuff. We had some great corn muffins with lunch today. My better half made beef stroganoff with a pasta that uses Jerusalem Artichoke that doesn't irritate his digestion. I made the veggies. Yum.

Posted by: panzernashorn at January 05, 2014 01:44 PM (MhA4j)

98 I'm on a quest to create the perfect Toll House Cookies.

Posted by: Retread at January 05, 2014 05:13 PM (cHwk5)

I think the standard recipes are fine, but a rounded teaspoon is the wrong shape and size. I weigh mine to 1.5 ounces, the form them into hockey puck shapes. Chilling the dough makes it easier to portion and shape.

This way they bake really nicely, without spreading too much or being too thick in the middle.

Posted by: CharlieBrown'sDildo at January 05, 2014 01:48 PM (QFxY5)

99 >>>85 Best Brownies<<<

Hey, man, aren't you, like, forgetting something, man?

Posted by: some stoner from CO at January 05, 2014 01:49 PM (Oeij3)

100 This is easy, not overly sweet granola with not too many ingredients. My hubby usually eat half the batch while it's still cooling on the cookie sheet:

Crispy Sweet Pecan Granola:
http://www.finecooking.com/recipes/crispy-sweet-pecan-granola.aspx

Posted by: Lizzy at January 05, 2014 01:57 PM (POpqt)

101 Ok, those "best brownies" are in the oven right now. We shall see. My gluten free flour is a mix of cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starth and xanathan gum. WE shall see. I typically hate baking with gluten free flours but this once came highly recommended.

Posted by: Lauren at January 05, 2014 01:58 PM (hFL/3)

102 >>For sale, cheap: one 13 year old who does not appreciate home made cookies, banana bread, pound cake or doughnuts.

Heh, you too? I make killer homemade cookies, none of which my son will eat. Nope, he just wants Oreos.

Posted by: Lizzy at January 05, 2014 01:59 PM (POpqt)

103 Ok, brownies in the oven. I had some leftover homemade toffee sauce that I topped it with, kinda Carmel like in texture, before baking. Hope it turns out yummy.

Posted by: lindafell at January 05, 2014 01:59 PM (PGO8C)

104 CBD, I saw some peanut butter cookies with melted pb and or chocolate drizzled on top. Next time...

Posted by: Mama AJ at January 05, 2014 02:00 PM (SUKHu)

105 Spike! Lauren you crack me up

Posted by: lindafell at January 05, 2014 02:01 PM (PGO8C)

106 Damn auto correct, I meant sike.

Posted by: lindafell at January 05, 2014 02:02 PM (PGO8C)

107 >>I'm on a quest to create the perfect Toll House Cookies

Don't know if it's online at Food Network (dot)com, but Alton Brown did a whole episode on variations of the same cookie recipe and how it effects the outcome. For example, melting the butter vs. not, tweaking the ratio of brown sugar/white sugar ratio, etc. It might help you tweak the toll house cookie recipe for you're desired results (cakey vs. crisp, etc.).

Posted by: Lizzy at January 05, 2014 02:04 PM (POpqt)

108 Linda and Lauren that was too funny!

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 02:06 PM (bCEmE)

109 Posted by: Mama AJ at January 05, 2014 06:00 PM (SUKHu)

I asked for PB cookie recipes last month, and I got one (I think from garrett) that was excellent. But melting PB on top is sort of decadent!

Posted by: CharlieBrown'sDildo at January 05, 2014 02:07 PM (QFxY5)

110 Haha, I think I want some of your brownies, Linda. That sauce sounds delicious!

Posted by: Lauren at January 05, 2014 02:08 PM (hFL/3)

111 This way they bake really nicely, without spreading too much or being too thick in the middle.

Posted by: CharlieBrown'sDildo at January 05, 2014 05:48 PM (QFxY5)

I have the Toll House cookie recipe from back in the 60s, which matters because they've changed it a bit since then. Part of the quest is to achieve just the right sweet spot between crispy and chewy. Using brand name sugar makes a difference. I grew up using Domino so nothing else tastes quite the same to me. It's also one of the few cookies not improved by using butter instead of Crisco, imo.

Posted by: Retread at January 05, 2014 02:08 PM (cHwk5)

112 I'm trying to avoid sweets until I can start exercising again. Back surgery tomorrow and a hopefully not too terrible recovery. Today, I made a sweet potato soup and grilled some chicken. The soup is super easy. Grill two sweet potatoes. Scoop them out and add a can of vegetable broth to the pot. Put in a little orange zest and some chipotle chili pepper to taste. Use an immersion blender to blend everything together, and then put in some milk or almond milk to smooth it out. It tastes great. You can put avocado and little bit of tortilla chips on top.

Posted by: no good deed at January 05, 2014 02:08 PM (HsJeN)

113 Good luck with your surgery, no good deed.

Posted by: Y-not at January 05, 2014 02:10 PM (zDsvJ)

114 Thanks, Lizzy. I should have known Alton Brown would do an entire show on them. I like him for all that experimentation and explaining he does. Useful cooking for everyday stuff.

Posted by: Retread at January 05, 2014 02:12 PM (cHwk5)

115 I managed to completely avoid a key lime pie made from scratch, in my fridge, over the holidays. There is also a chocolate pie that wifey made, currently in the kitchen that I have avoided thus far. The two 32 inch waste, 6'3" dudes who live here thank me. I still need to offload some extra baggage. sheesh.

Posted by: Tobacco Road at January 05, 2014 02:13 PM (4Mv1T)

116 waist, not waste

Posted by: Tobacco Road at January 05, 2014 02:14 PM (4Mv1T)

117 The only thing I don't like about Alton Brown is he sometimes has ridiculous expectations for the effort anyone would put into some random dessert. I mean, I'm sure his way would be better, but who has 2 days to prep? Maybe someone without 4 kids...Or maybe I'm just too disorganized.

Posted by: Lauren at January 05, 2014 02:16 PM (hFL/3)

118 >>Good luck with your surgery, no good deed. Yes! I agree, once I realized that didn't say "sugary". >>I asked for PB cookie recipes last month, and I got one (I think from garrett) that was excellent. But melting PB on top is sort of decadent! Yep, I submitted one that is more like "sugar with pb flavoring" but they are popular for some reason! Oh, here is where I saw the drizzling: it's Nutella on banana oatmeal cookies with white chocolate: http://preview.tinyurl.com/lmjr4k7

Posted by: Mama AJ at January 05, 2014 02:20 PM (SUKHu)

119 We're kicking off six weeks of no sweets on our dining table. Sugar for coffee, and you're free to snarf cookies in the privacy of your room. But no public temptations. As the smallest human of 13, I feel the deprivation hardest.

Posted by: Little Miss Spellcheck at January 05, 2014 02:23 PM (a5ljo)

120 Wait....there's 13 people living in your house?

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 02:29 PM (bCEmE)

121 Lauren, I'm more interested in the eating of the product than the cooking of it so even if I had the time I don't think I'd go to Brown's extremes most of the time. The occasional winter Sunday afternoon is a nice time to spend on it but not workday nights.

When it became popular for waiters and waitresses to introduce themselves by name and tell you they'd be serving you tonight a friend turned the tables a bit by replying, 'This is So and So, and So and So, and I'm Rick. We'll be your eaters tonight.' Pegged me perfectly, I'm an eater every night, and sometimes a cook.

Posted by: Retread at January 05, 2014 02:30 PM (cHwk5)

122 Brownies now cooling.....

Posted by: lindafell at January 05, 2014 02:31 PM (PGO8C)

123 Eating those best brownies right now without even letting them cool...and they are yummy. Put some icecream over the top. Screw diets. FOOOOOD

Posted by: Lauren at January 05, 2014 02:32 PM (hFL/3)

124 Haha see, Linda has much more self control than my crew. The kids say "these are delicious". Thanks for the yummy recipe!

Posted by: Lauren at January 05, 2014 02:33 PM (hFL/3)

125 >>When it became popular for waiters and waitresses to introduce themselves by name and tell you they'd be serving you Why do restaurants think it's cool to have the waiters not write down orders? It doesn't always work out that well. Now, who wants a doughnut? They are yummy. I just ate a whole one which is already starting to hurt my belly. Worth it, though.

Posted by: Mama AJ at January 05, 2014 02:36 PM (SUKHu)

126 Mmm doughnuts. I'm seriously impressed, Mama AJ. Doughnuts have always seemed scary and hard.

Posted by: Lauren at January 05, 2014 02:39 PM (hFL/3)

127 Now, who wants a doughnut? They are yummy. I just ate a whole one which is already starting to hurt my belly. Worth it, though. Posted by: Mama AJ at January 05, 2014 06:36 PM (SUKHu) I'm so in. My mom use to make doughnuts pretty often now that I think about it. I've never tried it. Wonder how hard it is to make those cronuts?

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 02:43 PM (bCEmE)

128 Good evening, Mama AJ. This is Lauren, and I'm Retread. We'll be your doughnut eaters tonight. May we have coffee, with a little cream, please?

Posted by: Retread at January 05, 2014 02:44 PM (cHwk5)

129 Oh, and Tami, too.

Posted by: Retread at January 05, 2014 02:44 PM (cHwk5)

130 I'll take a donut, too, please!

Posted by: Lizzy at January 05, 2014 02:45 PM (POpqt)

131 They are just twists. Mix the dough, let it rise, roll it and twist, rise and fry. Not much more than baking bread, except for the 30 minutes of trying to get the oil the right temp on my electric stove. They kept rising while I was having oil issues, so they are fluffy: http://pic.twitter.com/2Mxc6TFmWZ

Posted by: Mama AJ at January 05, 2014 02:47 PM (SUKHu)

132 LOL, just bite right into the pic, 'mkay?

Posted by: Mama AJ at January 05, 2014 02:49 PM (SUKHu)

133 I'll have one of those sugar-coated ones. No, one of the plain ones, please. No, one of....each, thank you.

Posted by: Retread at January 05, 2014 02:52 PM (cHwk5)

134 And they're still warm, aren't they?

Posted by: Retread at January 05, 2014 02:53 PM (cHwk5)

135 I'd like those surgary ones, please. It's a good thing I already made those brownies or I'd be making those twists instead.

Posted by: Lauren at January 05, 2014 02:55 PM (hFL/3)

136 Mama AJ, are you willing to share the recipe for those donuts?

Posted by: lizardbrain at January 05, 2014 03:05 PM (EXDjY)

137 2 packages active dry yeast 1/4 cup warm water about 110 degrees 1 1/2 cups milk 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/3 cup butter or margarine, cut into pieces 2 eggs About 5 1/4 cups all purpose flour vegetable oil 1 cup sugar 4 teaspoons ground cinnamon In a large bowl, dissolve yeast in water. Meanwhile, in a medium-size pan, combine milk, the 1/2 cup sugar, salt, the 1/2 teaspoon cinnamon, and butter. Heat over medium heat to about 110 degrees (butter need not melt completely). Add milk mixture, eggs and 2 cups of the flour to yeast mixture. Beat until smooth. With a heavy-duty mixer or wooden spoon, mix in 3 more cups of the flour until smooth(dough will be soft and sticky). Cover and let rise in a warm place until almost doubled (about 1 hour). Beat dough with a wooden spoon to release air. Turn out onto a well-floured board (dough will be very sticky). Roll dough around to coat all over with flour so it won't stick to board. With a floured rolling pin, roll dough into a rectangle 1/2 inch thick, 8 inches wide and 18 inches long. With a floured knife, cut dough crosswise into 1-inch strips. To form each twist, fold on strip in half crosswise and from the center, loosely twist the strands together; press two loose ends together to seal. Leave uncovered on floured board to rise (if room is warm), or transfer to floured pans and let rise in a warm place, uncovered, until almost doubled (20 to 30 minutes). Into a deep frying pan or 5 quart pan, pour veggie oil to a depth of 1 1/2 to 2 inches and heat to 365 or 375 on a deep-frying thermometer. Gently add doughnuts, a few at a time, and fry, turning often, until golden brown (about 3 minutes). Lift from oil with a slotted spoon or spatula; drain on paper towels. Mix the 1 cup sugar and the 4 teaspoons cinnamon together in a bag. Add warm doughnuts, 1 or 2 at a time, and shake to coat. Makes about 18 doughnuts.

Posted by: Mama AJ at January 05, 2014 03:17 PM (SUKHu)

138 Posted by: Mama AJ at January 05, 2014 07:17 PM (SUKHu) Copied and saved! Thank you!

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 03:19 PM (bCEmE)

139 Thanks, Mama AJ!

Posted by: Lauren at January 05, 2014 03:20 PM (hFL/3)

140 That is from the Sunset "Breads" book, which I love. My only changes from the recipe: I heated the milk 'n stuff in the microwave in a measuring glass. And we only had rapid rise yeast, so it didn't take as long as stated. The only problem with that is that they just kept rising while I was arguing with the oil! Need lots of flour because it really is sticky and lots of oil. Enjoy!

Posted by: Mama AJ at January 05, 2014 03:21 PM (SUKHu)

141 They kept rising while I was having oil issues, so they are fluffy: http://pic.twitter.com/2Mxc6TFmWZ Posted by: Mama AJ at January 05, 2014 06:47 PM (SUKHu) OMG! I could eat that whole plate of cinnamon and sugar ones...no problem. Or just attach them to my ass....

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 03:23 PM (bCEmE)

142 Thank you! Saved to file.

Posted by: lizardbrain at January 05, 2014 03:25 PM (EXDjY)

143 Get your ass off my counter Tami!

Posted by: Mama AJ at January 05, 2014 03:27 PM (SUKHu)

144 Or just attach them to my ass....

Posted by: Tami at January 05, 2014 07:23 PM (bCEmE)

As they're going to wind up there anyway, I insist on them making the journey through my piehole and over my tastebuds first.

Posted by: Retread at January 05, 2014 03:28 PM (cHwk5)

145 You're no fun.

Posted by: [/i][/b][/u][/s] Tami at January 05, 2014 03:29 PM (bCEmE)

146 As the eeeeevil possessor of a Y-chromosome, they just end up around my waist. And I just broke a nine-month carb binge... Owell.

Posted by: lizardbrain at January 05, 2014 03:31 PM (EXDjY)

147 Dear open blogger. get yourself one of the "Cake Doctor" books. First or second edition. You will never make a bad cake again.

Posted by: simplemind at January 05, 2014 04:48 PM (hTeQK)

148 I would love a thread on sous-vide cooking if anyone here has tried it, incl. recipes, tips, and product reviews. My signature cake is calamondin cake, but my tree froze and I have been without for a couple of years. Anybody know of any growers?

Posted by: Mongerel at January 06, 2014 07:41 AM (YqWfw)

149 FYI - I've been using 1/3 fat cream cheese and light sour cream in my cheesecakes for years. It tastes the same and nobody misses the calories (particularly my butt!). BTW thanks to Mama AJ for the donut recipe

Posted by: mrsingalls at January 06, 2014 10:33 AM (emufy)

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