Tuesday, September 25, 2012

Raspberry Cheese Cake 4th place Clark County Fair


Bill and I have been super busy the last couple of weeks.  We had our cousins Dudley and Ann from Georgia come stay with us for a few days.  Dudley is a UAB alumni and Ohio State happened to play them this past weekend.  We all went to the game and then hung out at Billy's house afterwards.

Billy transferred to Ohio State this fall and is living in Columbus just off campus in a house with his friends.  A good time was had by all.


Billy took this picture from his seat.  I thought it was an awesome picture!


Here is a picture from our seats


 It was an alumni game and 650 former band members also marched and played at this game.



This Raspberry Cheese Cake was one of the dishes I entered in the fair.  I entered it in the Raspberry dish and placed 4th with this cheese cake.




Raspberry Cheesecake

Crust
1 cup Graham Cracker Crumbs
1/2 cup Pecans, chopped
1 stick Butter, Melted
1/2 cup sugar
1 t Vanilla Paste

Filling
3 packages 8 Ounce Cream Cheese
1-1/2 cup Sugar
4 whole Eggs
1/2 cup Sour Cream

Topping
2 cups Raspberries
1/2 cup Sugar
1/2 cup Water
2 T Cornstarch


Preparation Instructions

Preheat oven to 350 degrees.

Place graham cracker crumbs and pecans into the bowl  Add melted butter and vanilla and mix with fork until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan.

For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.

For the topping ,put cornstarch in water and stir to dissolve. In pan add raspberries, sugar, and cornstarch water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool .  Pour raspberries over the cheesecake and place pan into the fridge to set up for at least 2 hours---several hours is better.

Sunday, September 16, 2012

Peanut Butter and Reese Piece Cookies


I am a happy Momma.  I got to see both of my kids this weekend.  Cally was home for the weekend to help at the firehouse's Chicken Dinner and Billy came home to visit today.  So it was extra special that I had them both home on the same day!

Bill and I were on vacation last week and we went to Bowling Green Kentucky to the Corvette Assembly plant and also to visit the Corvette Museum.  We had a great time.  We were able to tour the assembly plant.  That was a really neat experience.  We were able to walk through the plant, with a guide, and actually see corvettes being made on the assembly line.  This was the last week for the tours as they are preparing to start the new generation of corvettes called C7.  There was a section of the plant that was all boarded up so that we could not see what was going on behind the wall....I bet it would have been interesting to be able to see.


I made these Peanut Butter and Reese Piece cookies a couple weeks ago.  I sent some home with Cally and then dropped some in the mail to Billy.  The kids really liked them.

Peanut Butter and Reese Piece Cookies


adapted from Real Mom Kitchen

3/4 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour

1 C Reese Pieces

Mix the ingredients down to the vanilla.  Add soda, salt, and flour. Add in the Reese Pieces and stir.  Scoop Tablespoons of dough onto cookie sheets covered with parchment paper.  Flatten cookies with bottom of glass dipped in sugar.  Using a fork make criss-cross patterns on top of each cookie.  Sprinkle sugar on top of each cookie.  Bake in 350 degree oven for 10 minutes.  Cool on cookie sheet then move to a cooling rack.

Tuesday, September 11, 2012

9-11-01 Never Forget


These are pictures I took today of a 9-11 display at the Corvette Museum in Bowling Green Ky

Saturday, September 8, 2012

Apple Crisp and Portsmouth Road Trip


Bill and I went to see Cally today in Portsmouth.  We had a great day!  We arrived in Portsmouth just before noon and picked Cally up and went for a ride.  We traveled on the Ohio Byway.  It was called the Scenic Scioto Heritage Trail.  On this byway we went to see Ohio's Biggest yellow Buckeye Tree.  We had to hunt but we did find a few buckeyes.  This tree was huge!


We also went to the Shawnee State Park.  The lodge was beautiful!  The below picture  is the scene off the back of the lodge porch.


Even though we have seen the murals on the flood wall we went again to take a look.  These paintings on the flood wall are the most beautiful paintings I have ever seen painted on an outside wall or building.





I love this picture of the cat.  This is the flood gate building and on the building it has bricks painted and this cat is painted at the edge of the door on the side of the step with it's food bowl being painted on the door.

Well now to the Apple Crisp.  I love this time of year ..... Autumn is my favorite season.  Apples and pumpkin are my favorite autumn flavors.



ALANNAH'S APPLE CRISP
cooks.com


10 medium apples
1/2 cup white sugar
1 tbsp. cinnamon


Topping:


1 cup quick rolled oats
1 cup brown sugar (packed)
1/2 cup white flour
1/2 cup melted butter



Preheat oven to 350°F degrees.Peel, quarter, and slice apples. Place apples evenly into 9 x 13 inch glass baking dish. Sprinkle white sugar over apples and sprinkle cinnamon over the sugar.
Mix oats, brown sugar and flour until blended well. Stir in melted butter until fully moistened.
Cover apples evenly with topping.
Place in preheated oven and bake 35-45 minutes until golden brown and bubbly.
Serve hot or cold, alone or with ice cream and ENJOY!!

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Tuesday, September 4, 2012

Crème Brûlée and Cally was home for the weekend




Cally was home for the holiday weekend and we had a fun time in the kitchen.  For the OSU football game Cally and I made hoagie sandwiches, buffalo chicken wing dip and little cherry cheese cakes.   On Sunday we made our favorite porcupine meatballs, mashed potatoes, green beans and for desert we made Pioneer Womans's Crème Brûlée.  We have been craving to make this forever.  Early in the Pioneer Woman TV show series she made this dessert and it looked so good.  


 We refrigerated the Crème Brûlée for about 5 hours before we ate it.  It was good but I think it is better after it has been in the refrigerator overnight.  The longer it is in the refrigerator it seems to become more firm.  Both Cally and I did not care for the burnt sugar on top of the dessert.  It tasted like burnt roasted marshmallows.  

Cally is doing better down at school but it sure is nice to have her home.  I am counting the days again to when I get to see her.  I am on vacation next week and I just may have to do a road trip to go see her for a day.  She is not suppose to come home for 2 weeks this time.  When she comes home again we will be in the kitchen making Peanut Butter Sheet Cakes for the German Township Fire Departments Chicken dinner.  I can not wait   :o)

  Crème Brûlée
Pioneer Woman



4 cups Heavy Cream
1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
10 whole Egg Yolks
3/4 cups Sugar
6 Tablespoons Superfine (Baker's) Sugar


    Preheat oven to 325 degrees.
    Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.
    Whip egg yolks with the sugar until pale yellow and thick.
    Strain cream using a fine mesh strainer.
    Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
    Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
    Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.



    • To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
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