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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Fish, on December 29th, 2021.

A very simple salmon preparation worthy of a weeknight dinner or for guests.

A post from Carolyn. I try to make salmon at least once a week – not that I always succeed but I try. So I’m always on the lookout for a new recipe or method to prepare it. This recipe has been in my recipe arsenal for a long time, so my notes say. It was originally published in Fine Cooking (does that magazine exist anymore?). In the photo you can barely see some lemon zest and/or orange zest. There’s also juice from both, Champagne vinegar and parsley and minced shallot. The vinaigrette is quite easy to prepare as long as you have the fresh orange and fresh lemon on hand. I always have a shallot or two, and usually I have cilantro (what the recipe called for) but I had Italian parsley instead.

The salmon is simply dressed with EVOO, salt and pepper and baked at 400° for 5-7 minutes (depending on the thickness). Use an instant read thermometer – remove it when it reaches 140°F. Watch it carefully, as it goes from 120 to 140 in a mere minute. I like my salmon just barely cooked through, when it’s still soft, not when it becomes a dryer texture. If the salmon is thinner, obviously it will cook in 4-5 minutes at that temp. So, my warning: WATCH IT CAREFULLY SO YOU DON’T OVERCOOK IT!

Meanwhile, you prepare the vinaigrette and let it sit for whatever minutes you have available. I made it while the salmon was in the oven, but next time I think I’d make the vinaigrette FIRST, so I didn’t feel panicky at the last minute hoping I’d get it ready in time for salmon to come out of the oven. My salmon wasn’t all that thick, so it took fewer minutes.

Once the salmon is out of the oven, serve immediately OR tent it with foil for a minute or two at the most. Serve with the vinaigrette poured over the top. You’ll probably have leftover vinaigrette, so you can serve the extra at the table, or save for another use. The vinaigrette goes very nicely with rice if it happens to ooze over to the rice on your plate. Just sayin’ . . . .[cheeky grin here].

What’s GOOD: how easy this is – providing you have a fresh orange and lemon on hand. The vinaigrette is so very tasty and nice on the salmon.

What’s NOT: nothing, really. Altogether lovely salmon.

printer-friendly PDF and MasterCook file (click link to open recipe)

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Baked Salmon with Citrus Vinaigrette

Recipe By: From Fine Cooking
Serving Size: 4

CITRUS VINAIGRETTE:
1 medium shallot — finely diced
1 1/2 tablespoons Champagne vinegar — or white-wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons fresh orange juice
1/2 tablespoon lemon zest — finely chopped
1/2 tablespoon orange zest — finely chopped
Kosher salt
SALMON:
2 pounds salmon fillets — cut into 4 portions
2 tablespoons extra-virgin olive oil
2 tablespoons cilantro — chopped, for garnish

1. Position a rack in the center of the oven and heat the oven to 400ºF.
2. In a small bowl, combine the shallot, vinegar, lemon juice, orange juice, lemon zest, orange zest, and a pinch of salt. Let the mixture sit for 5 to 10 minutes. Whisk the oil into this mixture, taste, adjust seasoning and add another drop or two of vinegar, if needed. Set aside.
3. Season the salmon with salt, put it on an oiled rimmed baking sheet, and drizzle a thin stream of oil on top. Bake until it’s done to your liking, about 6 minutes for medium, 8 minutes for medium well, keeping in mind that it will continue to cook after it comes out of the oven. Check the internal temperature with an instant-read thermometer, and remove the salmon from the oven when the temperature reaches 140°F.
4. Transfer the salmon to four dinner plates, spoon about 2 Tbs. of the vinaigrette onto each portion, sprinkle the cilantro on top, and serve.
Per Serving: 338 Calories; 15g Fat (42.3% calories from fat); 46g Protein; 1g Carbohydrate; trace Dietary Fiber; 168mg Cholesterol; 115mg Sodium; 1g Total Sugars; 0mcg Vitamin D; 29mg Calcium; 1mg Iron; 998mg Potassium; 645mg Phosphorus.

Posted in Chicken, Pasta, on December 23rd, 2021.

Oh goodness, is this good. Easy to make, and sensational to eat.

A post from Carolyn. This recipe is such a winner. Really quite easy to make – the creamy white sauce starts it off, but then you add cream cheese to it, and Caesar salad dressing. Not a lot of the dressing, but just enough that you can barely taste a hint of Caesar flavor. If you’re into EASY, then do buy a rotisserie chicken, which yielded about 3 cups of shredded chicken for me, just the right amount for this casserole.

After that, it’s the usual kind of lasagna, cooked noodles (I undercooked them slightly), layered with the cheeses and the creamy sauce and chicken. Plus some baby spinach added into each layer. Originally this recipe came from A Pinch of Yum (from 2013!), but I altered it a bit – increasing the sauce quantity and another layer of noodles, and I used a grated cheese blend. Although I’m more of a traditionalist about cheeses (almost never using pre-grated cheese because they put something on it so it won’t clump), this time I was into speed, so I bought Kraft’s Italian blend of cheeses in 8-ounce bags. I used 1 1/2 bags for this recipe. My only caution: make sure you have enough cheese left over to put on the top layer of noodles – you don’t want crispy edges. I also added a pinch of freshly grated nutmeg to the sauce – certainly not traditional! In savory dishes like this with a creamy sauce, I just think nutmeg is a sure-fire winner. You don’t really taste the nutmeg.

I made this the day before I wanted to serve it, and just let it warm up to room temp for about 45 minutes before I put it in the oven. It took a little longer to get it all heated through. I cut it into lunch-sized portions (for one of my ladies’ book groups, a potluck), so use a sharp knife to cut the slices evenly. Do let it cool about 10 minutes before serving.

What’s GOOD: oh gosh, the creamy sauce; altogether deliciousness. It’s easy to put together; can be made ahead too. Loved the leftovers as well.

What’s NOT: not a thing. This recipe is a keeper.

printer-friendly PDF and MasterCook file (click link to open recipe)

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Cheesy Chicken Caesar Lasagna

Recipe By: Adapted from Pinch of Yum, Nov. 2013
Serving Size: 12

3 tablespoons butter
3 1/2 tablespoons flour
1 3/4 cups whole milk
4 ounces cream cheese — cut into 1/2″ cubes
1/2 teaspoon salt
ground black pepper to taste
1/8 teaspoon grated nutmeg
1/2 cup Caesar salad dressing
12 ounces grated cheese — Kraft’s Italian cheese blend, comes in 8 ounce packages
12 lasagna noodles
3 cups chicken, meat only — from a whole rotisserie chicken, shredded
3 cups fresh spinach — baby spinach
1/2 cup sun-dried tomatoes, oil-packed — chopped

NOTE: the original recipe called for 1/2 cup grated Parmesan and 3 cups shredded Mozzarella. The purchase of the Kraft pre-shredded Italian blend worked beautifully in this recipe, and simplified the work.
1. Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cubes of cream cheese, nutmeg, and Caesar dressing until smooth and creamy. Continue cooking over low heat until cream cheese has melted. Taste and adjust seasonings as necessary.
2. Cook the lasagna noodles a minute or two less than the package directions (noodles will continue to cook in the oven). Add the chicken to the sauce mixture and keep over medium low heat.
3. Grease a 9×13 pan and preheat the oven to 375°F. Cover with 3 lasagna noodles. Top with 1/3 the chicken mixture, a third of the spinach, 3 tablespoons of the sundried tomatoes, and a quarter of the cheese. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese. Make sure you leave enough cheese to cover the top layer.
4. Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting. Can be made ahead and refrigerated. Remove from refrigerator for about 45 minutes before baking.
Per Serving: 673 Calories; 26g Fat (35.6% calories from fat); 34g Protein; 74g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 539mg Sodium; 5g Total Sugars; trace Vitamin D; 292mg Calcium; 4mg Iron; 537mg Potassium; 457mg Phosphorus.

Posted in Cookies, on December 13th, 2021.

Have you ever tried potato chip cookies? I sure had not, but now I’m a fan.

A post from Carolyn. This recipe has been in my files for awhile. It came from Food52, and it just sounded so non-sensical. Potato chips in a cookie? Yet several commenters said they were wonderful, so I just had to try them. I never buy potato chips – they’re just something that I can walk right on by and never be tempted. Not that I don’t like them – I do. But I never crave them – maybe just a little bit with a ham sandwich. If I ever order a tuna sandwich (out) and potato chips are served with it, I’ll put some of the chips inside my sandwich. Not sure where that came from, though I know some people do that on lots of sandwiches.

Just so you know, an 8-ounce bag of Lay’s classic potato chips (that brand is called for here), when crushed (food processor) yielded about 3 1/4 cups. I have to laugh at myself – the original recipe called for 1-1/2 cups, but when I poured out the bag I ended up with over 3 cups and didn’t remember that I needed only 1-1/2 cups. So I put in the entire bag – 8 ounces – of potato chips. So the recipe has been changed below to indicate 3 cups of crushed potato chips.

The recipe starts with a pound of butter (whew!). But you won’t eat that many cookies at a sitting, and (of course) with all that butter, these just about melt in your mouth. The butter needs to be at room temp. My four cubes weren’t, so I put two cubes at a time into the microwave and zapped them for 10 seconds, then turned the cubes over and did another 10 seconds. All four cubes were perfectly softened. Into the stand mixer they went (it would be ideal if you have a stand mixer here because this next step takes awhile) and they got whipped for 10 full minutes. No guessing here – set the timer so you know.

At right you can see how light and fluffy the butter gets. There is nothing in there except butter at this point. Then you add in sugar, mix a bit, then add vanilla, then the potato chips and finely whizzed-up pecans. You mix that just until combined. Note, there is no leavening here – none whatsoever. No eggs. No baking powder.

The baking sheets need to be lined with parchment paper, then you use a small (tiny) scoop, or use two teaspoons to drop small rounded teaspoon-sized blobs onto the parchment. The first cookies I flattened with a glass, but the next trays I just let them drop as they were. Those cookies were a little more craggy on the top – more or less flattened – but not quite as flat-flat as the first trays. I’m fine with the more craggy ones – you can actually see the little tiny pieces of potato chips in those.  The picture at top shows the craggy ones. The original recipe didn’t call for pecans, but one of the commenters mentioned adding them, so I did too.

Scooping the cookies is a bit tedious – because the cookies are really small. I can’t say that I was all that diligent about getting each and every cookie uniformly sized. But they didn’t bake-up irregularly, so I think you’ll be fine whatever size you make them. I ended up with over 90 cookies, far more than I would have thought.

So the recipe indicates, the cookie improves on day two or three, but mine will go into the freezer, since that’s what I do with almost all cookies. I doubled the recipe that I’d found on Food52 because it indicated it made just 24 cookies. Nowhere near enough for what I needed. But doubling (and using more potato chips as I did) yielded over 90 cookies.

As I write this, my good friend Cherrie and I are going to get together to bake Christmas cookies. We always do cranberry noels, and she’s making a lemon icebox cookie (if they’re good I’ll post it after Christmas, probably). I’ve made these potato chip cookies already, and am not sure what other cookies I’ll do. At least one other. And I’ll be baking one batch of Golden Bishop’s Bread which is a must-have at my home over the holidays. My cousin Gary is driving south next week to be with me through the holidays. My granddaughter Taylor (the one living with me who’s in nursing school) is finishing up her second (of four) semesters and gets to have four weeks off before she returns after Christmas to start again. She’s leaving to go home to Placerville in a couple of days and SO happy to have a month off. This concentrated nursing school is grueling – on the days she has off  from school or clinical work at a local hospital, she’s closeted in her room studying and/or watching nursing school videos, and doing practice quizzes. Going for a 14-month BSN is not for sissies! I just love having this granddaughter of mine living with me. She’s a real joy to have around.

What’s GOOD: everything about them is good – the flavor, texture, the melt-in-your-mouth quality to them, the little bit of crunch from the potato chips and the pecans. They look pretty, and surprisingly they are more sturdy than I’d have thought, what with using mostly whipped butter as a batter. The recipe is a keeper. You might expect these to be extra salty, but they’re not at all. Surprisingly!

What’s NOT: only that you need to have potato chips on hand. And a pound of butter!!

printer-friendly PDF and MasterCook file (click link to open recipe)

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Potato Chip Cookies with Pecans

Recipe By: Adapted from Food 52
Serving Size: 90

2 cups unsalted butter — softened
1 cup sugar
2 teaspoons vanilla
3 cups all-purpose flour
1/2 cup pecans — chopped fine in food processor (optional)
3 cups potato chips — classic Lay’s potato chips, chopped finely in food processor (you can use less – – I accidentally doubled the amount)
3 tablespoons powdered sugar — to sprinkle on top

NOTE: The original cookie didn’t have pecans, but someone added them and said they were good, with more texture in the finished cookies. You can delete the pecans if you prefer.
1. Preheat the oven to 350°F.
2. Use a food processor to finely mince the potato chips and pecans (not together) and set aside. Do not over-process as you want the chips to still have some form.
3. Using an electric mixer (preferably a stand mixer), beat the butter until light and fluffy – at least 10 minutes. Do not skimp on the mixing time. Then add sugar and beat well. Add vanilla, then gradually add in the flour. Add the pecans and crushed potato chips last and mix until just combined.
4. Drop by the teaspoon onto a parchment-lined cookie sheet about 2 inches apart. If you don’t mind the tops being a little bit craggy, just mound the batter and they’ll flatten out in their own way.
5. Bake until slightly brown on the edges and still relatively white/creamy in the center of each cookie, about 10-11 minutes. Remove from oven and using a fine sieve, sprinkle with confectioners’ sugar while still warm. Keep in an airtight container for 2 to 3 days, or freeze for longer storage.
Per Serving: 107 Calories; 7g Fat (59.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 42mg Sodium; 3g Total Sugars; 0mcg Vitamin D; 4mg Calcium; trace Iron; 102mg Potassium; 19mg Phosphorus.

Posted in Desserts, on December 13th, 2021.

What I’ll say is that this dessert received many, many raves.

This post from Carolyn. Aren’t those glasses the cutest? I bought them about 20 years ago, tall shot glasses, and I’ve never used them for shots. But then, I don’t drink shots. Hence, they’ve been used for little servings of soup (usually cold, since holding the glass of hot soup might be difficult) and for little servings of dessert. This time for a mini-serving of chocolate. My cousin Gary, who was visiting over Thanksgiving, can’t eat wheat, so I always make a GF dessert for him to enjoy. I gave him a choice of a GF flourless chocolate cake or torte, or rich chocolate pudding. He enthusiastically said the pudding.

So, on Thanksgiving morning he and I made this pudding. I started with a recipe from Circle B Kitchen, but changed it a little bit because I wanted more chocolate-truffle-like pudding that was decadent. This certainly filled that bill! My cousin is an engineer (retired) and I assigned him the task of figuring out how we were going to get the pudding into the narrow little glasses without getting pudding all around the top edges. Finally, a traditional funnel was found to be the best resource, although once the pudding began to thicken (as it cooled) it became more and more difficult to do.

There are a few steps to making this: combining the dry ingredients, cooking the milk/half and half mixture, then tempering the egg yolks, then pouring it all over the other ingredients .  Then the pudding is cooked – watched very carefully so it doesn’t plop all over – just below a simmer for two minutes. Then the bar chocolate (I used semisweet) is added, and because the pudding is very hot, it melts quite easily.

Then you add the Kahlua. And stir it in well. Gary and I worked feverishly to get the pudding into the glasses immediately. Once cooled, they went into the refrigerator. I have a tall square refrigerator container, so they went into that with the lid on top, so I didn’t have to attach plastic wrap to each shot glass. You don’t want the pudding to develop a skin.

Using the whipped-cream-in-a-can was the best way to get whipped cream on top – though you can certainly do your own whipped cream for this – just be careful as you add the dollop on top (if you’re using a similar tall, thin glass).

What’s GOOD: very rich. Quite decadent. Strong Kahlua flavor. If you’re not a fan of Kahlua, of course, leave it out. Substitute vanilla, if needed. There is no question this is a chocolate Kahlua dessert.

What’s NOT: this isn’t a simple whip-it-up-quick kind of pudding. Several steps. Needs to chill a few hours as well.

printer-friendly PDF and MasterCook file (click link to open recipe)

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Rich Chocolate Pudding (GF)

Recipe By: Adapted from Circle B Kitchen
Serving Size: 8

6 ounces semisweet chocolate
3 tablespoons cocoa powder — (unsweetened)
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
1 cup half and half
1 1/2 cups milk — full fat
1/2 cup sugar — or less
1/3 cup Kahlua — or 1 teaspoon vanilla extract

1. In a large bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture and then whisk in the egg yolks.
2. Pour the milk and half-and-half into a 3-quart saucepan. Add the sugar and bring to a simmer over medium heat. Slowly pour the hot milk into the bowl of cream and egg yolks. whisking until well-combined, then pour everything back into the pan.
3. Bring the pudding mixture to a boil over medium heat, stirring frequently. Watch carefully, stirring continuously and once it begins to boil, reduce heat and cook for about 2 minutes, whisking constantly.
4. Remove the pudding from the heat and stir in the chocolate. Whisk until the chocolate is fully melted and blended and then stir in the vanilla or the Kahlua, if using.
5. Divide the pudding into small ramekins or dessert cups, cover each with plastic wrap (to avoid creating a skin on top) and chill for at least 2 hours. Serve with whipped cream if desired. This will serve more than 8 if you use very small bowls or tall shot glasses.
Per Serving: 394 Calories; 24g Fat (54.4% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 118mg Cholesterol; 125mg Sodium; 33g Total Sugars; 1mcg Vitamin D; 121mg Calcium; 1mg Iron; 248mg Potassium; 153mg Phosphorus.

Posted in Veggies/sides, on December 6th, 2021.

A veggie side dish fit for company, or any holiday.

This post from Carolyn. I’ve been making these green beans for decades. They were served to me in the 1960s, and I have no recollection of the heritage of this – other than it was at a gourmet dinner I’d attended and someone else brought them. I was instantly smitten. These may not be everyone’s cup of tea since there is sugar in the vinaigrette. Quite a lot, actually. But when it’s spread around with the fruit and beans, it doesn’t taste like it. It does require some last-minute preparation, so it’s best to have someone else be in charge of these, or else this be the only thing you’re doing before serving dinner.

The bacon can be made ahead and re-heated. My cousin Gary was visiting over Thanksgiving, and he and I made these for the dinner (at my daughter-in-law Karen’s sister Janice and Julian’s home). We’ve had many Thanksgivings or Christmas dinners there. With so many carbs surrounding the big turkey dinner, I wanted something green. We pre-cooked the beans at home, cooled them in cold water, drained them and let them dry some before packaging them  up to take with us. The bacon was cooked ahead, then I made the bacon vinaigrette (sugar, vinegar, lemon juice and the bacon drippings). I stored that in a glass jar to take along. The pears were cooked at the very end – and depending on the ripeness of the pears, they don’t require much cooking – the water had lemon peel added, and I probably poached them for about 4 minutes.

Then when ready to serve, into a large frying pan I poured the bacon vinaigrette, then all the green beans and let them cook for 1-2 minutes just until heated through, then the hot, cooked pears were added. The bacon reheated in the oven (residual heat from the turkey roasted in there). Onto a big platter they went with the hot crispy bacon added on top. And a few little tendrils of lemon zest too. It’s an impressive vegetable dish, especially for a holiday.

What’s GOOD: it’s certainly pretty – and the pears are unexpected. Altogether lovely side dish for any dinner, but since it’s more work than a standard side, I’d save it for company or a holiday meal. Love the vinaigrette on it. Love the combination of beans and pears too.

What’s NOT: only that it has a bit of prep and last-minute work. If you are making all kinds of other dishes to serve, either assign this to someone else to make or do all you can to have it prepped ahead so all you have to do is combine everything in the frying pan to reheat.

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Pears, Beans and Bacon

Recipe By: From a gourmet group from the early 1970’s
Serving Size: 6

3 whole pears — ripe
1/2 cup water
1 piece lemon peel — thin slivers
1 pound green beans — Blue Lake, if poss., stem ends trimmed
1 teaspoon salt
6 slices bacon — cut into 1/2″ squares
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon lemon juice
2 teaspoons lemon peel — for garnish

1. Bring a large pot of water to a simmer. Add salt, dissolve, then add beans. Simmer for about 5 minutes, until beans are crisp-tender. Drain beans and plunge into iced or cold water to stop the cooking.
2. In large frying pan, render the bacon until crisp and dry on paper towel. To the bacon drippings, add the sugar, vinegar and lemon juice and cook for 3-4 minutes. Set aside.
3. Peel and slice the pears into a saucepan, add the water, lemon peel and simmer for 5 minutes or until just barely tender. Do not overcook them or they will fall apart in the finished dish. Drain and set aside.
4. To the frying pan, add green beans and toss mixture over medium heat until beans are hot, then gently stir in the pears. Pour out onto a platter and add crumbled bacon on top when served. Garnish with more lemon peel shreds if desired.

Posted in Cookies, Desserts, on November 29th, 2021.

Pure bliss. Chocolate and nuts make my day. These are wonderful any time of year, but particularly so around the holidays.

This is a post from Carolyn, but actually Taylor made these. I merely helped a little and took photos. It’s such a joy to have this granddaughter of mine living with me. She wanted to make some cookies, asked me for some ideas and this one popped to the forefront. It’s a recipe from Food & Wine. Since she made them a month ago, I’ve made them as well and served them at a luncheon, topped with sweetened whipped cream. As I write this there are still 8-10 squares (I served larger squares as a dessert rather than a triangle or bar) in the frig. I wish they weren’t so darned delicious because I know that box beckons me nearly every day.

These aren’t hard to make at all, although they do have two steps – the shortbread crust, then the chocolate topping. You can combine the shortbread ingredients in a stand mixer or a food processor, which makes a dough. I’d separate the dough into about 6 pieces, then place them strategically on the sheet pan – which makes it easier to push the shortbread into the corners. There is just barely enough dough to fill a sheet pan.

You can see all the fingerprints in the dough (at left). It might have been nicer if we had used a flat glass to flatten it out, but it truly makes no difference in the finished product.

That gets baked (watch it so it doesn’t burn). Then you make the filling which is butter, dark brown sugar, a little bit of corn syrup, bittersweet chocolate, and cream. Once it cools slightly you add in the beaten eggs, and pour it out over the shortbread crust. That is baked awhile, then cooled slightly before you add the sea salt flakes on top. Cool completely, and they’re done. Oh so good.

At right you can see the baked bars, with all the pecans pebbling the surface. Once cooled you can cut them, or you can wait until they’re chilled. Be careful as you cut so the knife or sharp spatula doesn’t crack the shortbread. I cut them when they were room temp. After cutting, I put them into a refrigerator storage box with waxed paper separating the layers. Don’t put the cookies right on top of one another or it’ll ruin the chocolate top.

What’s GOOD: oh my goodness, so much chocolate and nut goodness. Loved these bars as a cookie or as a square piece as a dessert with the whipped cream on top. Altogether fabulous recipe. The chocolate part is a bit sticky, so when you handle them, do have them refrigerated first. And store them in the refrigerator. They make a bunch – they’re an easy dessert or cookie/bar to make. Great for the holidays.

What’s NOT: nothing really.

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Chocolate Pecan Shortbread Bars

Recipe By: Food & Wine magazine
Serving Size: 32

SHORTBREAD:
2 sticks unsalted butter — softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon sea salt
CHOCOLATE TOPPING:
3 sticks unsalted butter
3/4 cup dark brown sugar
1/4 cup light corn syrup
8 ounces bittersweet chocolate — finely chopped
2 tablespoons heavy cream
4 large eggs — beaten
3 cups pecan halves — chopped (10 ounces)
Flaky sea salt

1. SHORTBREAD: Preheat the oven to 350°F and line a 12-by-17-inch baking pan with foil, allowing it to extend 1/2 inch over the edge on all sides. Spray the foil with vegetable oil spray.
2. In a standing mixer or food processor, beat the butter with the confectioners’ sugar, flour and salt until a soft dough forms. Transfer the dough to the prepared pan, breaking it up into about 6 chunks and evenly place them on the baking sheet. Then use a flat-bottomed glass, to press the dough into an even layer. If you have difficulty, use your hands to gently coax the dough into the corners. Freeze the dough for about 10 minutes, until firm.
3. Bake the shortbread in the center of the oven for 20 minutes, until lightly golden. Do not overbake.
4. TOPPING: In a saucepan, combine the butter, brown sugar, corn syrup, chocolate and cream and cook over low heat just until melted and smooth. Remove from the heat and let cool slightly. If you add the eggs too soon, the hot chocolate mixture will “cook” the eggs, rather than thicken the topping. Add in the eggs, then fold in the pecans.
5. Spread the topping over the shortbread crust. Bake the shortbread bars for about 25 minutes, until the topping is set. Allow it to cool a few minutes, sprinkle lightly with sea salt, then cool to room temperature. Refrigerate until firm. Using the foil, carefully lift the bars out of the pan; discard the foil. Cut the shortbread into 32 triangles and serve. If you cut them into squares (larger) you can serve these as a stand-alone dessert with a topping of sweetened whipped cream. Or cut into triangles or smaller bars to serve as cookies. Store bars in refrigerator. You may stack them with pieces of waxed paper in between.
Per Serving: 312 Calories; 26g Fat (72.5% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 34mg Sodium; 9g Total Sugars; trace Vitamin D; 21mg Calcium; 1mg Iron; 67mg Potassium; 52mg Phosphorus.

Posted in Cookies, on November 22nd, 2021.

Because the calendar says it’s Fall, I’m thinking about baking. Fall flavors. Gingerbread comes to mind.

Actually I made these a few weeks ago and they’re already long gone. In the interim I was helping both Karen and Sara with posting recipes of their own and I let this recipe sit in the wings. You’ve seen a lot of biscotti recipes around here in the last several months. I’ve convinced myself that a biscotti has less fat, calories and sugar (and since I make it with mostly artificial sugar) then I can have one now and then. Given my ‘druthers, I’d make either chocolate biscotti, or anise biscotti, or combination of chocolate and anise, but even I get tired of those after awhile. And since I write a blog, it was time for a variation. Something totally different.

This recipe actually came from the Challenge dairy company. Is Challenge a West Coast firm? My DIL, Karen, gave me this recipe several years ago and I just hadn’t gotten around to making them.

It took very little time to mix them up. Except for grating the fresh ginger. I have a little flat device for doing this, but still it took me about 10 minutes to get 1/4 cup of it! The dough I made in my stand mixer – the only caution I’d give you is to add the almonds and dried apricots slowly and mix it well. The mixture is kind of dry-ish, so the add-ins didn’t want to come together very well without striations of almonds or of dried apricots. So when I sliced the logs, some fell apart because they had too much of those in the middle. But it made no difference in the finished product, obviously. They tasted fine, even though some of them broke apart.

What’s GOOD: I liked the fall flavors – the spice mix of cinnamon, allspice, ginger, and the hint of molasses too. The biscotti are good. I won’t call them sensational, but then my palate is jaded because I love anise biscotti and/or chocolate ones. But it’s fall – these were nice.

What’s NOT: only the grating of 1/4 cup of fresh ginger. Otherwise, mixing these up and baking them were pretty easy.

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Gingerbread Biscotti with Apricots and Almonds

Recipe By: Challenge Dairy recipe
Serving Size: 30

1/2 cup unsalted butter — (1 stick) softened
1 cup sugar — or artificial sugar, or combo of both
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 large eggs
2 tablespoons molasses
1/4 cup grated ginger root — yes, freshly grated ginger root
3 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup chopped almonds — or sliced
1/2 cup chopped dried apricots — be sure to cut them into very small little cubes

1. Preheat oven to 325°F.
2. Cream butter, sugar, ground ginger and allspice until light and fluffy. Beat in eggs, molasses and chopped ginger root. Combine flour, baking soda and salt; blend into butter mixture. With mixer on, slowly add almonds and apricots. Chill dough for ease of handling.
3. Divide dough in half. On a lightly floured surface, shape each portion into two 12-inch long logs. Place logs on a lightly buttered or parchment lined cookie sheet. If you have one of the corrugated-style baking sheets, neither parchment nor butter is required.
4. Bake 30-35 minutes or until firm. Cool for about 15 minutes, then using a long, serrated knife, cut diagonally into 3/8-inch slices. Place slices on a cookie sheet and bake at 250°F for approximately one hour to dry the biscotti. If you use a convection oven for this step, reduce time to about 40 minutes. If you run out of room on your baking sheets, stand some of the biscotti on the edges but leave enough room around them to dry out in the oven. Make sure they aren’t touching. Cool completely then freeze in plastic storage bags. They’re fine, eaten from a frozen state. Great with a cup of coffee or tea.
Per Serving: 135 Calories; 5g Fat (34.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 85mg Sodium; 8g Total Sugars; trace Vitamin D; 19mg Calcium; 1mg Iron; 106mg Potassium; 42mg Phosphorus.

Posted in Cookies, on November 15th, 2021.

A post from Carolyn. My freezer was bare – of cookies.

Having resisted making more cookies for a couple of weeks, I knew I needed something new to stock the freezer. I found this recipe in my files – it says it came from the blog cookie madness, but when I researched her website I didn’t find them, so perhaps I was wrong. Have no idea then, of the origin of these cookies. There’s another recipe here on my blog for a cookie called Ranger Cookies. Any of  you ever made those? I think they have oats and walnuts in them too. These are similar. Maybe even better.

They were cinchy easy to make – first thing was to melt a couple of cubes of butter then let that cool. Meanwhile I roasted the whole almonds in a medium oven, then added the coconut on top and let all of that become golden brown. Once that had cooled some it was poured into the food processor and chopped up finely. Then I started the butter and sugar mixture (I used nearly all artificial sugar – golden brown Splenda, and So Nourished erythritol granulated form) in my stand mixer, added the egg, extracts and salt.

In another bowl I’d combined the flour, cornstarch, baking powder, soda and salt. I mixed that up a little bit with a whisk to distribute the cornstarch and the soda clumps (actually I poured that out into my palm to mash any little clumps first). Then that was added to the wet mixture just until it came together, then in went the corn flakes and lastly the chocolate chips. With very little mixing. I used my handy-dandy scoop to make rounds, flattened them slightly and baked the cookies for 16 minutes. They rested briefly on a rack because they were a bit too fragile to transfer immediately. Once cool, they’re quite sturdy. Packed into plastic bags, they’re now resting in the freezer for frequent visits by those of us in the house at the moment (my granddaughter and her dad, Todd, who is visiting). Can’t tell you how many times the freezer door has been opened and shut since I made these cookies. Does that tell you whether these cookies are worth making?

What’s GOOD: they’re simply wonderful. The cornstarch obviously adds some crispy texture to the cookies, but the corn flakes do too. Altogether great cookies. A winner of a recipe.

What’s NOT: nary a thing that I can think of. These are really good crispy cookies.

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Crispy Crunchy Almond Chocolate Chips Cookies

Recipe By: From the internet, somewhere
Serving Size: 60

1 cup almonds — whole, unsalted
2 cups sweetened coconut flakes — about 5 ounces
2 sticks unsalted butter — softened
1 cup brown sugar — I used Splenda brown sugar
1 cup granulated sugar — I used 90% So Nourished erythritol
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
2 cups all-purpose flour — very lightly spooned, so scant the measurement slightly
1/3 cup cornstarch
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups corn flakes
1 cup semisweet chocolate chips — or bittersweet, chopped

1. Preheat oven to 350°F. Line two cookie sheets with parchment or foil and set aside.
2, Place almonds in a 13×9 inch pan or rimmed cookie sheet and roast for 6 minutes. Dump coconut over almonds and roast both together for another 4-5 minutes. Remove from heat and let cool. Reduce oven heat to 325°.
3. In a mixing bowl, cream butter, both sugars, both extracts and egg. In a separate bowl, thoroughly stir together flour, cornstarch, baking powder, baking soda and salt. Stir flour mixture into butter-sugar mixture.
4. Transfer almonds and coconut to a food processor and pulse until almonds are finely chopped. Add corn flakes and pulse 5 more times to crush cereal. Dump almond/coconut/cereal mixture into cookie batter and stir until batter comes together. Do not over mix. Add chocolate chips and mix very briefly.
5. Shape dough into 1-inch balls and place on cookie sheets. Press balls down slightly so that tops are flattened a little bit. Bake one sheet at a time for 16-18 minutes. Let cool for about 3 minutes on cookie sheet, then transfer to wire rack to cool. Store in plastic bags in the freezer for longer term storage. However, they may not last all that long.
Per Serving: 112 Calories; 6g Fat (46.6% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 76mg Sodium; 8g Total Sugars; trace Vitamin D; 20mg Calcium; 1mg Iron; 49mg Potassium; 37mg Phosphorus.

Posted in Desserts, IP, on November 8th, 2021.

This post comes from Taylor, Carolyn’s granddaughter. 

This part from Taylor. This is such a special cheesecake recipe! One of my dear coworkers, Candy, was famous for bringing this to birthday celebrations at work. Our department went all out for birthdays and Candy was known for her baking! Everyone had requests for what their special birthday treat would be. This was always mine. After my sweet friend Candy retired, she passed the famous cheesecake recipe on to me to continue making it for celebrations. It was an honor to take this on and while it may not ever taste the same as hers did, it sure is a good cheesecake! There are some special additions I’ve included that make it that much more delicious.

This additional info from Carolyn.  At right is a photo of Taylor – at her nursing school’s “white coat ceremony” recently. I was privileged to be the family member who helped her put on her coat. Taylor is living with me while she attends nursing school through Concordia University near where I live. Taylor is my daughter Dana’s daughter. Home for her is near Placerville (east of Sacramento). A few years ago, after she graduated from Sacramento State (with a BS in Health Care Administration) she began applying to nursing schools, which took awhile. She worked in a clerical job in the ER at her local community hospital while she applied to nursing schools. That’s where she met Candy. Anyway, now Taylor is in Concordia’s accelerated nursing program (13 months long, rather than the more traditional 2 years) and when she graduates next August, she’ll have a 2nd bachelor’s degree (this one a BSN). After that she’ll probably go back home to Placerville, study for and take the nursing exam, then try to find a job in the Sacramento area.

Taylor isn’t a cook – she’d be the first one to tell you that – but she does like to bake. As I write this, Taylor made some wonderful cookie bars recently that will be posted eventually. I’m just loving having this granddaughter of mine living with me. She’s a great companion, helps me out when I need things done around home, and we have a lot of fun together. Although she doesn’t have a whole lot of extra time – she’s in classes, working a day a week at a local hospital (part of her nursing program) or studying like crazy on her days off.

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Instant Pot Cheesecake with Cherry Topping

Recipe By: adapted from Pressure Cook Recipes
Serving Size: 8

CRUST:
10 whole graham crackers — finely ground, 120 grams
3 tablespoons unsalted butter — (42g – 56g) melted (3 to 4)
1 pinch sea salt
1 1/2 tablespoons brown sugar — or less if you prefer it less sweet – start with 2 tsp
1/4 cup all-purpose flour
BATTER:
16 ounces cream cheese — (454g) room temperature
2 large eggs — room temperature
2/3 cup sugar — (133g)
1/2 cup sour cream — (120g) room temperature
2 tablespoons cornstarch — (16g)
2 teaspoons vanilla extract — (10ml)
2 pinches sea salt
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
CHERRY TOPPING:
15 ounces cherry pie filling

NOTES: Use a hand mixer, not a stand mixer, as it overmixes the batter.
1. Place cream cheese, eggs, sour cream on counter-top to reach room temperature. Then, melt the 3 – 4 tablespoons unsalted butter. This step is critical to the success of the batter.
2. Crust: Finely grind in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin. Then, in a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, brown sugar together with a fork. Mix in 1/4 cup all-purpose flour. Mix in roughly 3 – 4 tbsp unsalted butter until the mixture sticks together.
3. Line the side and bottom of cheesecake pan with parchment paper. Do not butter parchment paper. Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges. Blind bake crust in a 325°F oven for 15 minutes. Cool completely before continuing.
4. Mix cornstarch, 2 pinches of sea salt, and white sugar together in a small mixing bowl.
5. In a medium mixing bowl, briefly break up cream cheese by beating it for 10 seconds with a hand mixer using low speed. Add in HALF the sugar mixture and beat until just incorporated using low speed (roughly 20 – 30 seconds). Scrape down the sides and hand mixer blades with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 – 30 seconds).
6. Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 – 30 seconds).
7. Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer and less time if you are using a powerful stand mixer). Try not to overmix on this step.
8. Scrape down the sides and any batter on the hand mixer blades with a silicone spatula and fold a few times to make sure everything is fully incorporated. Pour batter in cheesecake pan. Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
9. Place a steamer rack and pour 1 cup water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away. *Caution: Don’t wait too long to place the cheesecake in pressure cooker, as it’ll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with venting knob at venting position. Turn venting knob to sealing position and let it pressure cook at high pressure for 28 minutes and full natural release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 – 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
10. Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
11. After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
12. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
13. Before serving, add sour cream mixture and spread it out fully to edges. Pour cherry topping over the top and refrigerate for at least 30 minutes, to get the topping cold.
14. Serving: Remove cheesecake from the refrigerator and cut into wedges to serve.
Per Serving: 551 Calories; 32g Fat (51.3% calories from fat); 8g Protein; 60g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 365mg Sodium; 29g Total Sugars; trace Vitamin D; 110mg Calcium; 1mg Iron; 220mg Potassium; 152mg Phosphorus.

Posted in Appetizers, on October 31st, 2021.

Post by Sara – What can you do with celery leaves?

I know…we all add them to our stock or soups, maybe even salads.  But seriously, what else can be done?  I started researching this very thing because I was given a box of fruit and veggies from a local organic grower.  And the celery was twice as big as you see in the stores plus it had this gorgeous head of leaves.   When I buy celery at the grocery store, it is trimmed of the leaves.  To be honest, I was shocked at how large the bunch of celery was with its leaves intact.  So…what can we do with celery leaves?  Make pesto, of course!

There is a very unique taste to this pesto.  It’s not as strong as you might expect.  Not so overwhelmingly celery flavored.  I served it as an appetizer on toasted baguette slices at a family BBQ.  It was topic of conversation while being a big hit.  I plan to use some of the (very little) remaining as a sauce on my halibut I’ll be grilling this week.

Ingredients pictured left in food processor before processing into paste and adding olive oil.

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Celery Leaf Pesto

Serving Size: 8

5 cups celery leaves — loosely packed, leaves only
zest of a half an orange and zest of 1 whole lime
2 cloves garlic
1 1/2 cups parmesan cheese — grated
1/2 cup sliced almonds
1/2 cup olive oil — plus 2 tablespoons

1. Wash celery leaves in cold water and lightly pat them dry.
2. Add all ingredients to the food processor EXCEPT olive oil. Pulse until a thick paste forms.
3. Add the olive oil and pulse the sauce at lowest speed until well combined.
4. Season with salt and pepper. Be careful about the salt – some Parm is very high in sodium. Taste before adding.
Per Serving: 246 Calories; 23g Fat (81.6% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 300mg Sodium.

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