Basic Cheesecake

Junior's, New York

1 Package of Graham Crackers
2 Tablespoons Sugar
6 Tablespoons Butter

3 Packages Cream Cheese, 8-ounce packages
1 1/3 Cups Sugar
3 Tablespoons Cornstarch
1 Tablespoon Vanilla Extract
2 Eggs
2/3 Cup Heavy Cream

Preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch spring form pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

To make the crust put the graham crackers in the food processor until there are no chunks. Place graham cracker into a bowl, add sugar. Add the melted butter. Put into the bottom of the spring form pan.

Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to over mix!

Gently spoon the batter into the foil-wrapped spring form and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours.

Maple Bacon Ice Cream

Tastes like breakfast!

1/2 Pound Bacon
1/2 Cup Brown Sugar
6 Cups Milk
3 Cups Sugar
2 Teaspoons Vanilla
6 Cups Heavy Whipping Cream
1 Teaspoon Maple Extract

Place bacon on a cookie sheet with parchment paper underneath, cover the bacon with the brown sugar. Bake until bacon is fully cooked and brown. Let cool completely. Chop bacon up into little pieces.

Mix the rest of the ingredients together, Place in ice cream maker until frozen.

Ice Cream

Makes 4 Quarts

6 Cups Milk
3 Cups Sugar
2 Teaspoons Vanilla
6 Cups Heavy Whipping Cream

Mix all ingredients and place in ice cream maker.

Honey Citrus Glaze

1 tablespoon onion, finely diced
1 clove garlic, finely chopped
1/2 cup orange juice
1/2 cup honey
1 tablespoon lime juice
1/4 teaspoon liquid smoke flavoring
1 tablespoon fresh parsley, chopped
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon paprika

Place onions and garlic into a saute pan with a little oil. Cook until the garlic sweats. Remove from saute pan and place in bowl. Add everything else to the bowl and mix well.

Grandma Murdocks

1 1/2 Cups Raisins
1 Cup Water
3 Cups Flour
1 Cup Walnuts
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Shortening
1 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs
1 Teaspoon Vanilla

Preheat over to 350. In a pot boil the raisins and the water until most of the water is gone. Sift together flour, baking soda, and salt, set aside. Cream together the shortening, brown sugar and sugar. Add eggs. Add all ingredients together. Stir in the walnuts and the vanilla. Roll dough in balls then roll in a cinnamon sugar mixture Bake for 10 to 12 minutes.

Italian Meatballs

Joy of Cooking

















1 Pound Ground Beef
1 Garlic Clove
1/2 Cup Fresh Parsley, chopped
1/2 Cup Parmesan Cheese, grated
1 Small Onion, finely chopped
1/2 Cup Bread Crumbs, freshly ground
1 Egg, beaten
2 Tablespoons Tomato Paste
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 Teaspoon Dried Oregano
1/2 Cup All-Purpose Flour
2 Tablespoons Olive Oil

Combine in a large bowl add, ground beef, garlic, parsley, Parmesan, onion, bread crumbs, egg, tomato paste, salt, pepper and oregano. Mix with your hands. Scoop out the mixture in heaping tablespoons and form into 2-inch balls.

Dredge the meatballs in flour. Heat the meatballs in a large skillet over medium heat with olive oil. Brown the meatballs in batches. Place in a baking pan and cook in the oven for 10 minutes at 350 degrees.

Ham & Potato Soup

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3 1/2 Cups Potatoes, peeled and diced
1/3 Cup Celery, diced
1/3 Cup Onion, finely chopped
3/4 Cup Ham, diced
3 1/4 Cups Water
2 Tablespoons Chicken Bouillon
1/2 teaspoon Salt
1 Teaspoon Ground Pepper
5 Tablespoons Butter
5 Tablespoons All-purpose Flour
2 Cups Milk
1 Teaspoon Garlic, minced
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil. and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and add garlic cook soup until heated through. Serve immediately.