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Post by Thtwudbeme on Apr 11, 2020 17:40:31 GMT
Willow - don't read this post. We brought home a cow from the abattoir today. So tonight for dinner we had bacon wrapped filet, oven roasted potatoes, mushrooms in a marsala wine sauce, and corn on the cob. I made my first ever cheesecake yesterday to serve after dinner by the fire. It came out good, but not great. I still have some work to do to get the texture just right. I made a chocolate ganache, which is just melted chocolate mixed with some warm heavy cream to form a thick sauce, and served that over the cheesecake.
Try this recipe next time. Even I have never screwed up a cheese cake with this recipe.
CHEESE CAKE
“NOTE: ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE BEFORE USING.”
Crust Ingredients: 2 ½ cups graham cracker crumbs 4 Tbsp. melted butter 4 Tbsp. sugar
Generously grease the bottom and sides of a large spring pan with butter. Thinly coat the sides of the pan with graham cracker crumbs. Mix remaining crumbs with butter and sugar and then firmly pack the bottom of the spring pan with this mixture.
Filling Ingredients: 2 lbs. Cream Cheese 2 cups sugar 6 eggs 2 pints sour cream 2 Tsp. Vanilla extract
Soften the cream cheese and beat until fluffy. Gradually beat in the sugar. Add the eggs one at a time beating till fluffy after the addition of each egg. Fold in the sour cream and vanilla extract at low speed. Pour the mixture into the spring pan. Bake for one hour at 375 degrees. Turn off the heat and leave the cheese cake in the oven for one hour. Remove from the oven and cool partially for one hour before chilling in the refrigerator for one hour.
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Post by tabitha on Apr 11, 2020 17:45:11 GMT
In a bowl? I had it in Hungary in the Pussta once. we were visiting a horse farm. It was hot. and it was cooked outside over a fire.
what interested me more, they had some very interesting fly traps made of glass. they seemed to work.
are nokedly made of potatoes? We like it best with Knoedl, same difference only bigger. Also serve it over Salt potatoes or pasta. When I was a kid it was sunday dinner and we always had it with potatoes.
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Post by DEKE on Apr 11, 2020 18:01:34 GMT
JTB, it just might be that it is impossible to find any combination of ingredients that will be as good as the memory of your grandma's cooking.
When I was a kid, my mother made the best lasagna in the world. I've tried it in a 100 Italian restaurants, and from a dozen home cooks. All of them were OK, but nothing I would go out of my way to repeat. No one makes lasagna the way Mom made lasagna.
So I recently asked her for her recipe, determined that I too would soon be making the world's best lasagna.
It turns out even my mother doesn't make lasagna the way my mother made lasagna. She doesn't think she changed her recipe over the decades so apparently the memory is better than the actuality. I wasn't impressed with the results.
BTW, there is no Italian blood in our DNA and as I have become more educated in various cuisines from around the world, I've come to realize that most of Mom's attempts at ethnic dishes only had a passing similarity to the real thing. There is no doubt any good Italian or New Yorker would have turned up his nose at her lasagna. She made a great chow mien that was basically chicken stew over rice and nothing like anything you would find in China or even a New York style Chinese restaurant. But no matter, I love it so I still make it from boiled down chicken or turkey carcasses. But that lasagna memory remains an elusive target that I've given up hope of ever having again.
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Post by DEKE on Apr 11, 2020 18:04:55 GMT
Thanks Thtwudbeme, I'll give it a try. It's very close to what I made. I think where I went wrong is that I used low fat sour creme. Next time I'll use the real stuff.
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Post by tabitha on Apr 11, 2020 18:16:10 GMT
Thtwudbeme omgosh, this reeks of calories.... When my girls are in milk I make lots of cheesecake. Aldi has crusts for around 80 cents. I have a recipe from a friend from the DDR, it does not use a crust and we like it. Your trouble is, you do not have quark. When I have lots of milk I wind up with quark a lot and you have to do something with it. so DDR cheesecake. Don't turn up your nose because it is socialist. The folks came up with innovative recipies. you have to make do you know. There is a cooking show doing DDR recipies. sort of like for the depression. anyway, my cheesecake. off the top of my head.... I think two pounds of quark, 6 eggs, divided, beat eggwhites stiff, , beat with yolks creamy, add quark, pinch of salt, rind and juice from one lemon, what is nice is oil of tangerine. 100grams of cream of wheat, mix together, fold in eggwhites, put in a springform and bake for an hr. It collapses, but that is okay. a dollop of whipped cream is fine.
when I use a crust, drats, I go by feeling. I use quark, flavoring, cocoa, vanilla, orange,almond, whatever strikes your fancy, sweetener, I used to use stevia. now I use xylit birch sugar, put that in the blender, add some flaxoil and push the button. Pour in shell and put in fridge, it firms up. sugar
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Post by Deleted on Apr 11, 2020 18:24:34 GMT
tabitha , nokedli is made of flour and eggs. You make a dough and then put it through a press that's like a course cheese grater. You probably know Spaetzle. I'm not sure if that's the same, but similar at least.
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Post by Deleted on Apr 11, 2020 18:27:10 GMT
Thanks Thtwudbeme, I'll give it a try. It's very close to what I made. I think where I went wrong is that I used low fat sour creme. Next time I'll use the real stuff. What were you thinking?! Low fat versions of everything are banned from my house.
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Post by tabitha on Apr 11, 2020 18:35:25 GMT
hahaha, I am not the only Oma Rosie, I forgot the butter and baking powder. This Oma Rosie has made a collection of her recipies for children and grandchildren.
jtp, yep, that is like Spaetzle. Perfect.
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Post by tabitha on Apr 11, 2020 18:36:30 GMT
hahaha, I am not the only Oma Rosie, I forgot the butter and baking powder. This Oma Rosie has made a collection of her recipies for children and grandchildren.
jtp, yep, that is like Spaetzle. Perfect.
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Post by DEKE on Apr 11, 2020 22:31:39 GMT
What were you thinking?! Low fat versions of everything are banned from my house.
It's OK in onion dip. But regardless, what I was thinking when I bought it was "wow, there are only two sour cremes left in the entire store." In the midst of a SHTF moment, you take what you can get.
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Post by Deleted on Apr 12, 2020 1:01:35 GMT
I made and ate an entire small-ish dish of hash brown casserole (aka funeral potatoes) today. I can’t even try to make myself feel sorry. They were so good!
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Post by Thtwudbeme on Apr 12, 2020 1:03:08 GMT
Hash browns were breakfast this morning with thick bacon and eggs over easy.
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Post by Mari on Apr 12, 2020 1:29:21 GMT
My husband went "freezer diving" yesterday morn' and came up with some lamb. I cannot remember if it is considered a leg of lamb or roast or whatever. There is indeed a bone in it. He had it in a marinade overnight and up to this evening when he charcoal smoked/grilled it. It is indeed just about beyond delicious and I made Grandma's Cheese Potatoes to go with it. We were naughty and didn't feel like anything else - as far as a green veg to go with it. Feeling blessed indeed. ~Moi
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Post by paisley on Apr 12, 2020 1:35:20 GMT
Some rice fried in home canned 4oz jar price was 5$ Friday 3pound pack for five limit 5packs. Canned I. 4oz,8oz and 16oz jars. Then I will add rehydration of cabbage, onions nd peppers a broclie.
Jim chicken sandwich with his tomatoes lettuce and pepper jack cheese.
Sun. Spaghetti and meatballs from the ground beef I go and from what did not go into the hamburger in two meal packs. And spendy treat of real parm. ( I grew up on the Kraft stuff Jim on the fancy real stuff. Compromise as I got off brand ---- all the had of stores bought chicken noddle soup.. He grew up with it I did not. That's why we don't eat the same things.often.
His mom did not cook till he was out of the house. (I found her to be a good cook but Jim did not...she had a killer stuffing for Turkey I loved.) One of his step fathers did cook but only wild game &potatoes and canned whole corn or FRENCH GREEN beans... Vegetables were avoided weird. He won't change and ok I gave up long ago.
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Post by BrewDaddy on Apr 12, 2020 2:43:17 GMT
It turns out even my mother doesn't make lasagna the way my mother made lasagna. When I was growing up, at least before the lean years came, on our birthday us kids got to pick what we wanted for dinner and what kind of cake (for me german chocolate with pecan frosting of course). I think I always went with the dish I posted elsewhere and called like my Mom did - Mashed potatoes and hamburger gravy. My siblings went with Chinese takeout which I'll admit back then was a big hit.... Anyway, I don't recall ever watching my mom make it but there just can't be that much to it... I know there was hamburger, cream of mushroom soup, and mashed potatoes... how hard can this be? Although my version I came up with is pretty tasty it just isn't the same.... and not to speak ill but my mom was NOT known for being a good cook... maybe just maybe there was some secret ingredient she threw in there like MSG or something......... bd
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