Jiggly Cheesecake

• 130 ml milk
• 100 g butter
• 200 g cream cheese
• 13 egg whites
• 6 egg yolks
• 60 g. flour
• 60 g. corn starch
• 260 g. sugar
• 1/4 t. cream of tartar
• 1 t. Vanilla

Set out cream cheese, butter, and eggs to reach room temperature. Turn oven onto 320 degrees.
Melt cream cheese, butter, and milk on medium-low heat. (cut up bricks of cheese and butter to facilitate even melting)

Separate eggs reserving 6 egg yolks.

Line pan with parchment (with collar to help the rise) and use cooking spray to help the parchment stick to the pan. If using a springform pan line the outside with tin foil.

Beat egg whites with cream of tartar for two minutes and then gradually add sugar while beaters are going until stiff peaks form.

In separate large bowl whisk cooled cream cheese mixture with egg yolks. Sift in flour and cornstarch. Stir in vanilla.

Boil hot water in teapot.

Fold in ⅓ of the egg whites to cream cheese mixture to slacken. Then carefully fold in the addition two ⅓ portions ensuring that each is carefully incorporated before adding the next.

Pour cheesecake batter into prepared pan and then place that pan into a larger pan. Set the two pans into the oven and carefully pour in to half the side of the larger pan with the boiling water (the steam and water bath will help the cake from cracking).

Bake for 25 minutes at 320 degrees. Then reduce the temperature to 280 and cook it for an additional 55 minutes (online reviewer added an additional 30 minutes to the cooking time. I added an addition 20 minutes to that.)

Remove from pan and peel off parchment paper. Eat hot or cooled.

https://www.youtube.com/watch?v=yzqiBTFF-IE

Batter Rolls With Orange Roll Variation

Batter Rolls:

1 1/4 cup milk
1/4 cup sugar
1/4 cup salted butter
2 eggs
1 Tbsp dry yeast (SAF)
1 tsp salt
3 1/2 cups flour (Lehi Roller Mills)
2 Tbsp melted salted butter

1. In medium sauce pan bring milk to boil. Whisk on high heat until milk scalds (you can tell by the smell) do not burn.  Add butter and sugar, allow butter to melt off heat.

2. Beat eggs in standing mixer. SLOWLY add milk mixture, beating continually.

3. Add 2 cups flour, mix well. Add yeast, mix well. Add salt and remaining flour. Knead 4-5 minutes with hook attachment. Batter should still be sticky. Let raise until double. Bunch down, divide dough into two balls.

4. Grease lipped cookie sheet and turn oven onto 400 degrees.

5. Cover one ball and roll out other in large circle, dough should be about 1/4 inch thick. Brush 1 Tbsp butter onto surface. With pizza cutter cut dough into 12 wedges. Roll the dough from the wide end to the point to form a croissant. Pinch dough together and place seam side down on greased cookie sheet. Continue forming rolls and place 1/2 inch apart. Repeat with second ball of dough and butter.

6. Cover rolls loosely with greased (oil spray) plastic wrap oil side down and let raise another 15 minutes. Remove plastic and bake rolls at 400 for 12-13 minutes or until golden (I check my rolls at 10-11 minutes). If pan is darker check earlier on baking time and do not let completely cool on cookie sheet or bottoms of rolls will get overdone. Best eaten same day, store in airtight bag once completely cooled.

Orange Roll Variation:

Filling:

2 Tbsp melted butter, slightly cooled
4 Tbsp orange zest
3/4 cup sugar

Mix all ingredients in small bowl. Omit butter in 5th step and spread filling over dough before cutting into wedges. Remember to divide filling between two balls of dough. Let raise and bake as directed above.

Glaze:

3/4 cup sugar
1/2 cup sour cream
2 Tbsp frozen orange concentrate
8 Tbsp salted butter

Mix ingredients in medium sauce pan and let boil for 6 minutes stirring constantly. Evenly pour over baked and slightly cooled rolls. Serve immediately.

From Erin's Kitchen in Beaumont Texas:)

Paperbag Apple Pie - From Blue Ribbon Pies

Congratulations! You have just found one of the greatest pie recipes ever. Easy and incredible.

Turn oven on to 350 degrees and place oven rack in lower third of the oven.

Pie Crust:

1 1/2 c flour
1 1/2 tsp sugar
1 tsp salt
1/3 c + 1-2 Tbsp oil
2 Tbsp cold milk (we use rice)

Mix the dry ingredients then add the oil and milk. Form a ball and pat into a 9 inch pie plate. Pie shell shrinks during cooking so pat slightly over the edges. Set aside.

Apple Filling:

5 large Granny Smith apples, peeled and sliced. (not too thin)
1/2 c sugar
2 Tbsp flour
1/2 tsp nutmeg
1/2 tsp cinnamon (I always add more)

Mix apples with the dry ingredients until coated evenly. Pour into uncooked pie shell creating a mound in the center.

Streusel Topping:

1/2 c flour
1/2 c of cold, salted butter
1/2 c sugar

Cut butter into flour and sugar until butter. Mixture should have large clumps and be crumbly (do not melt the butter!). Sprinkle on top of apples, a larger portion of the streusel should be placed over the mounded apples.

Slide pie into a standard brown grocery bag (take off handles if necessary) and staple shut. Ensure folds of the paper bag do not touch the pie. Bake for 1 hour and 30 minutes. Carefully take out the pie, juices are abundant. Cut open the bag and let cool to desired temperature.

Fresh Peach Pie!

• 3 large peaches
• 1 baked pastry shell*
• 2 large peaches mashed
• 1 cup sugar
• 3 Tbsp corn starch\
• 1/2 c water
• 2 Tbsp butter
• 1 tsp almond extract

Place sliced peaches in pastry shell; set aside.  Combine mashed peaches, sugar, cornstarch, and water in saucepan.  Cook stirring constantly, until thick (about 5 minutes).  Remove from heat; add butter and almond extract.  Cool slightly pour over peaches in pastry shell.  Chill and serve with whipped cream if desired.

*Pat-in-the-dish Pastry Shell:

•  1 stick of unsalted butter at room temperature
• 2 oz. cream cheese
• 2 Tbsp sugar
• 1/2 tsp salt
• 2 c flour + 2 Tbsp

Preheat oven to 350.  In medium bowl cream butter and cream cheese.  Add sugar, salt, and flour.   Form into disc reserving about 4 Tbsp of dough for outer crust.  Pat dough into pie dish stopping at the lip of the dish.  Take reserved dough and in four portions roll out into long strands (strand should be about  a quarter of the circumference of the pie dish).  Pat down the reserved pie dough to cover the lip making sure to not get too thin.  Bake pastry shell with pie weights or using a piece of parchment cover the inside of the shell and fill with uncooked beans for about 17 minutes.  Remove weights or beans and parchment and cook until crust is golden brown, about another 10-15 minutes.  Let cool completely.    

Chocolate Agave Brownies

Ingredients
½ c. salted butter (I used 6 Tbsp. tonight and it turned out great. I might use even less next time and increase the milk or syrup)
1 ½ c. agave chocolate syrup
2 eggs
1 tsp. vanilla
1 c. flour (for fluffier brownies this can be taken down to 2/3 c.)
½ t. baking powder
¼ tsp. salt
½ c. chopped nuts (optional)

Steps
Heat oven to 325 F.
Grease and lightly flour the bottom of an 8 or 9-inch square pan.
Melt butter in microwave. Put all ingredients (except nuts) into blender and blend until smooth.
Add nuts and mix. Pour brownie mixture into a greased pan and bake for 25-30 min. Cool.
If desired, top cut pieces with coulis and serve!

Agave Chocolate Syrup
1 c. good quality cocoa (this is key!)
½ t. vanilla
1 c. hot milk (homemade almond milk preferred, though water also works)
1 c. agave
1-2 tbsp. ultra gel (optional- I’ve never used it)

Mix cocoa, vanilla and hot milk until smooth. Add agave and blend

Raspberry Coulis (Drizzled Topping)
1 10 oz. bag of frozen raspberries
2 Tbsp. clover honey
½ tsp. of lemon, orange OR lime zest

In medium sauce pan cook down the raspberries and bring to simmer. Over medium heat add honey (or other sweetener if desired). Stir constantly. Once the mixture has thickened stir in zest and let simmer for one to two minutes. Strain it through a piece of cheese cloth or a fine sieve using a spatula to press out the thickened juices. Coulis does not normally have seeds or skins. Allowing the coulis to cool will also aid in thickening. Drizzle over cooked brownies. Can be served hot or at room temperature.