Folks-
Here's another couple of Zap 190 recipes from my mom (Eleanor Perl.) Both are fruit salads, so it seemed to make sense to put them together. The first is my mom's Waldorf Salad, and the second is her Dodie Salad, named after a co-worker of mine at Pacific Western Bank back in the late '80's.
Waldorf Salad:
Ingredients:
3 Apples, peeled, cored, and diced
2 Medium Bananas, sliced
1 Cup Diced Pineapple
1/4 Cup Chopped Walnuts
1/4 Cup Small Marshmallows (optional)
1/4 Cup Mayonnaise
1/4 Cup Milk
2 Tablespoons Sugar
Toss fruits, walnuts, and marshmallows together in a large bowl. In a small bowl, mix together mayonnaise, milk, and sugar. Use the mayonnaise mixture as a salad dressing over the fruit.
Dodie Salad
Ingredients:
3 Apples, peeled, cored, and diced
2 Kiwi Fruit, peeled and sliced
2 Cups Grapes
2-3 Bananas, peeled and sliced
1/2 Cup Diced Pineapple
1 Starfruit, peeled, sliced, and de-seeded (optional)
(Any other fruit you may think of)
1 Pint Non-fat Yogurt
1/4 Teaspoon Coconut Flavoring
1/4 Cup Shredded Coconut
3 Tablespoons Sugar
Toss together all of the fruit excepting the Kiwi or Starfruit slices. In a separate small bowl, mix together the yogurt, coconut, coconut flavoring, and sugar into a dressing. Pour the dressing over the tossed fruit, and use the Kiwi and/or Starfruit slices to decorate the top of the salad.
Saturday, September 4, 2010
Wednesday, September 1, 2010
"Just Like Starbucks" Vanilla Scones
Folks-
I've been experimenting with this recipe for a couple of weeks now since I first found it online until my kids firmly approve of the results. I now think that I can publish it without embarrassment. I found it online at 5forks.com, and one other place, but I like the 5forks version more. When I've made them, they come out a bit moister than the Vanilla Bean Mini Scones they sell at Starbucks. As you know by now, I like modifying the recipes I post here. I have made this one using both the Vanilla Extract called for in the recipe, as well as the Vanilla Sugar I taught you how to make in an earlier post. I prefer using the Vanilla Sugar in this recipe. Also, I have found that there is very little difference in flavor using salted butter instead of unsalted butter.
So, tested in Edly's kitchen, here is the 5forks version of the "Just Like Starbucks" Vanilla Scones (with my slight modifications, as usual):
Ingredients:
Scones:
2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup sugar
5 Tablespoons unsalted butter, cold and cut into small pieces
1 Cup of full-fat sour cream
1 Large egg yolk
2 Teaspoons vanilla extract (or 2 Teaspoons vanilla sugar replacing 2 teaspoons regular sugar.)
Glaze:
1 1/2 Cups powdered sugar
1/4 Teaspoon vanilla extract
1/4 Teaspoon salt
Milk as needed
Preheat oven to 375 degrees F. Whisk together dry ingredients. Using any method you prefer, cut the cold butter into the dry ingredients until the flour resembles coarse meal (I would recommend using a food processor if you have one, otherwise make sure the butter is cut into very small pieces.) In a separate bowl, whisk together the sour cream, egg yolk, and, if you are using it, the vanilla extract, until blended. Add just enough of the wet mixture to the flour-butter mixture for it to hold together and stir with a fork until the dough forms a cohesive ball. Use a spatula to get the dry bits fully integrated. (It may not seem like there is enough liquid at first, but the dough will eventually come together.) Split the dough into two equally sized balls and pat them into disks about 1 inch in height, and cut each disk into 8 equal triangular pieces. Place the pieces onto ungreased baking sheets about 1 1/2 inches apart. Bake for 15 minutes or until golden brown on top. While the scones are baking, prepare the glaze by putting the sugar into a separate bowl, then adding the vanilla extract and milk one teaspoon at a time while stirring with a fork. Once the glaze has become slightly runny, it is ready. When the scones are done, take them out of the oven and immediately spread the glaze over them using a pastry brush. This will give the glaze a more even and shinier coating than just drizzling.
I've been experimenting with this recipe for a couple of weeks now since I first found it online until my kids firmly approve of the results. I now think that I can publish it without embarrassment. I found it online at 5forks.com, and one other place, but I like the 5forks version more. When I've made them, they come out a bit moister than the Vanilla Bean Mini Scones they sell at Starbucks. As you know by now, I like modifying the recipes I post here. I have made this one using both the Vanilla Extract called for in the recipe, as well as the Vanilla Sugar I taught you how to make in an earlier post. I prefer using the Vanilla Sugar in this recipe. Also, I have found that there is very little difference in flavor using salted butter instead of unsalted butter.
So, tested in Edly's kitchen, here is the 5forks version of the "Just Like Starbucks" Vanilla Scones (with my slight modifications, as usual):
Ingredients:
Scones:
2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup sugar
5 Tablespoons unsalted butter, cold and cut into small pieces
1 Cup of full-fat sour cream
1 Large egg yolk
2 Teaspoons vanilla extract (or 2 Teaspoons vanilla sugar replacing 2 teaspoons regular sugar.)
Glaze:
1 1/2 Cups powdered sugar
1/4 Teaspoon vanilla extract
1/4 Teaspoon salt
Milk as needed
Preheat oven to 375 degrees F. Whisk together dry ingredients. Using any method you prefer, cut the cold butter into the dry ingredients until the flour resembles coarse meal (I would recommend using a food processor if you have one, otherwise make sure the butter is cut into very small pieces.) In a separate bowl, whisk together the sour cream, egg yolk, and, if you are using it, the vanilla extract, until blended. Add just enough of the wet mixture to the flour-butter mixture for it to hold together and stir with a fork until the dough forms a cohesive ball. Use a spatula to get the dry bits fully integrated. (It may not seem like there is enough liquid at first, but the dough will eventually come together.) Split the dough into two equally sized balls and pat them into disks about 1 inch in height, and cut each disk into 8 equal triangular pieces. Place the pieces onto ungreased baking sheets about 1 1/2 inches apart. Bake for 15 minutes or until golden brown on top. While the scones are baking, prepare the glaze by putting the sugar into a separate bowl, then adding the vanilla extract and milk one teaspoon at a time while stirring with a fork. Once the glaze has become slightly runny, it is ready. When the scones are done, take them out of the oven and immediately spread the glaze over them using a pastry brush. This will give the glaze a more even and shinier coating than just drizzling.
Friday, August 27, 2010
Chocolate Coated Peanut Butter Candies
Folks-
This is a variation of an old recipe I found in a Betty Crocker's Cookbook. I first tried the recipe when someone else gave me one of these, and I loved them! This is really using their changes from the original recipe. Unfortunately, I don't remember just who it was, except to say that they worked with my mom at Live Oak Elementary School.
Here's the recipe:
Ingredients:
1 1/4 Cups Creamy Peanut Butter
1/2 Cup Margarine or Butter, Softened
4 Cups Honey Graham Cereal, Crushed into Coarse Crumbs (a food processor works well for this)
2 Cups Powdered Sugar
1 Tablespoon Shortening
1 Cup Chocolate Chips
Mix peanut butter and butter or margarine in a large bowl; stir in cereal crumbs. Mix in powdered sugar, 1/3 at a time. Press mixture into a melon baller and drop onto an aluminum foil lined cookie sheet, or similar surface. Mix the chocolate chips and shortening in a small bowl and melt in a microwave, stirring the mixture every 20 seconds or so. Dip the candy balls one at a time into the melted chocolate, fishing them out with a fork and replacing them on the aluminum foil lined sheet. Refrigerate for about 10 minutes or until the coating is hardened.
-Edly
This is a variation of an old recipe I found in a Betty Crocker's Cookbook. I first tried the recipe when someone else gave me one of these, and I loved them! This is really using their changes from the original recipe. Unfortunately, I don't remember just who it was, except to say that they worked with my mom at Live Oak Elementary School.
Here's the recipe:
Ingredients:
1 1/4 Cups Creamy Peanut Butter
1/2 Cup Margarine or Butter, Softened
4 Cups Honey Graham Cereal, Crushed into Coarse Crumbs (a food processor works well for this)
2 Cups Powdered Sugar
1 Tablespoon Shortening
1 Cup Chocolate Chips
Mix peanut butter and butter or margarine in a large bowl; stir in cereal crumbs. Mix in powdered sugar, 1/3 at a time. Press mixture into a melon baller and drop onto an aluminum foil lined cookie sheet, or similar surface. Mix the chocolate chips and shortening in a small bowl and melt in a microwave, stirring the mixture every 20 seconds or so. Dip the candy balls one at a time into the melted chocolate, fishing them out with a fork and replacing them on the aluminum foil lined sheet. Refrigerate for about 10 minutes or until the coating is hardened.
-Edly
Friday, July 2, 2010
Jam "Tarts"
Folks-
This good recipe is from an old friend of mine, Siobhan Spencer. These "Tarts" are much more like a shortbread muffin with a jam center, but I'll use her term for them.
Here's the recipe!
[UPDATED 7/14/2023: Added nutrition facts, reduced jam to 1/2 teaspoon jam each tart.
This good recipe is from an old friend of mine, Siobhan Spencer. These "Tarts" are much more like a shortbread muffin with a jam center, but I'll use her term for them.
Here's the recipe!
[UPDATED 7/14/2023: Added nutrition facts, reduced jam to 1/2 teaspoon jam each tart.
7/27/25 Changed jam again to 1/2 to 1 teaspoon per tart.]
Jam Tarts
Ingredients:
1/2 C Shortening
3/4 C Sugar
2 Eggs
2 C Flour
1/4 t Salt
2 t Baking Powder
Jam
Cream shortening and sugar. Mix in eggs. Mix in dry ingredients. Divide the dough into about 12 equal parts, form into balls and place into muffin tins. So not flatten the tops or the top edge will tend to burn. Press a thumbprint halfway or deeper into each ball and fill with about 1/2 to 1 teaspoon of jam, depending on depth of depression, fill it no more than halfway to the top or it might overflow while baking. Bake for 10-15 minutes in a preheated oven at 350 degrees.
Jam Tarts
Ingredients:
1/2 C Shortening
3/4 C Sugar
2 Eggs
2 C Flour
1/4 t Salt
2 t Baking Powder
Jam
Cream shortening and sugar. Mix in eggs. Mix in dry ingredients. Divide the dough into about 12 equal parts, form into balls and place into muffin tins. So not flatten the tops or the top edge will tend to burn. Press a thumbprint halfway or deeper into each ball and fill with about 1/2 to 1 teaspoon of jam, depending on depth of depression, fill it no more than halfway to the top or it might overflow while baking. Bake for 10-15 minutes in a preheated oven at 350 degrees.
Nutrition Facts: Servings: 12. Serving size: 1 tart. Calories: 222 Total fat: 9.5g (12% DV) Saturated fat: 2.9g (14% DV) Cholesterol: 27mg (9% DV) Sodium: 62mg (3% DV) Total carbohydrates: 32g (12% DV) Dietary fiber: 0.6g (2% DV) Total sugars: 12.6g Protein: 3.1g Vitamin D: 3mcg (13% DV) Calcium: 43mg (3% DV) Iron 1mg (7% DV) Potassium: 116mg (2% DV)
Friday, June 18, 2010
Seafood Chowder
Folks-
This is another "Zap 190 Cookbook" recipe. This one came from my sister, Tammy Barbre. This one is distinct from the Clam Chowder recipe I posted some time ago, so don't confuse the two!
Ingredients:
1 Can Morton's Clam Chowder (for base)
3 Cups Milk or Half and Half
1/2 lb Prawns, any size
1/4 lb small Scallops (optional)
1/2 lb boneless Chicken breast, cut into 1/2" pieces
1/4 lb Ling Cod or Snapper
1 Cup chopped Potatoes
Splash of Soy Sauce
1/4 Cup dried green onions
Saute each of the meats and the potatoes separately, then put the clam chowder, milk, and potatoes in a large pot. Cook on medium heat for a few minutes, then switch to low heat and add all other ingredients. Cook 15 minutes on low heat. Serve with pepper and green onion sprinkled on top.
This is another "Zap 190 Cookbook" recipe. This one came from my sister, Tammy Barbre. This one is distinct from the Clam Chowder recipe I posted some time ago, so don't confuse the two!
Ingredients:
1 Can Morton's Clam Chowder (for base)
3 Cups Milk or Half and Half
1/2 lb Prawns, any size
1/4 lb small Scallops (optional)
1/2 lb boneless Chicken breast, cut into 1/2" pieces
1/4 lb Ling Cod or Snapper
1 Cup chopped Potatoes
Splash of Soy Sauce
1/4 Cup dried green onions
Saute each of the meats and the potatoes separately, then put the clam chowder, milk, and potatoes in a large pot. Cook on medium heat for a few minutes, then switch to low heat and add all other ingredients. Cook 15 minutes on low heat. Serve with pepper and green onion sprinkled on top.
Sunday, June 6, 2010
15 Bean Soup
Folks-
Time for another ZAP 190 Cookbook recipe. This time it's from my mom's assistant at Live Oak School back in the day. With no further ado, here's Sheril Gomes's 15 Bean Soup Recipe.
Ingredients:
1- 20 oz bag 15 Bean Soup Mix
2 T Salt
Chopped Ham, Ham Hocks, or 1 Ring Smoked Sausage
1 Large Chopped Onion
1 Large Can Tomatoes
1 Red Pepper or 1 t chili powder
Juice of 1 Lemon
1 Clove Minced Garlic
Directions: Wash beans thoroughly. Place beans in a kettle, cover with water and add salt. Soak overnight. On the following morning, drain and add 2 quarts water. Add ham or sausage. Bring to a boil and simmer for 2 1/2 to 3 hours. Add other ingredients and salt and pepper to taste and simmer for another 30 minutes.
Time for another ZAP 190 Cookbook recipe. This time it's from my mom's assistant at Live Oak School back in the day. With no further ado, here's Sheril Gomes's 15 Bean Soup Recipe.
Ingredients:
1- 20 oz bag 15 Bean Soup Mix
2 T Salt
Chopped Ham, Ham Hocks, or 1 Ring Smoked Sausage
1 Large Chopped Onion
1 Large Can Tomatoes
1 Red Pepper or 1 t chili powder
Juice of 1 Lemon
1 Clove Minced Garlic
Directions: Wash beans thoroughly. Place beans in a kettle, cover with water and add salt. Soak overnight. On the following morning, drain and add 2 quarts water. Add ham or sausage. Bring to a boil and simmer for 2 1/2 to 3 hours. Add other ingredients and salt and pepper to taste and simmer for another 30 minutes.
Saturday, June 5, 2010
Easy Ice Cream
Folks-
I made this for the first time today, varying the recipe that I found on a British website. I found following their directions exactly caused the ice cream base to be much too sweet (probably due to differences in measurements.)
You do need an ice cream freezer to make this.
Ingredients:
1 Can Sweetened Condensed Milk
2 1/2 Cups Milk
1/2 Cup Whipping Cream
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt (added 6/16/2011)
Optional (for Chocolate): 4 Tablespoons Unsweetened Cocoa Powder
Mix all ingredients together and put into the ice cream freezer and freeze according to directions.
*Edited 6/16/2011: When making this tonight I put in about a quarter teaspoon salt and this improved the flavor. This may now be the best ice cream recipe I've ever tried. At least that's what my kids say!
I made this for the first time today, varying the recipe that I found on a British website. I found following their directions exactly caused the ice cream base to be much too sweet (probably due to differences in measurements.)
You do need an ice cream freezer to make this.
Ingredients:
1 Can Sweetened Condensed Milk
2 1/2 Cups Milk
1/2 Cup Whipping Cream
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt (added 6/16/2011)
Optional (for Chocolate): 4 Tablespoons Unsweetened Cocoa Powder
Mix all ingredients together and put into the ice cream freezer and freeze according to directions.
*Edited 6/16/2011: When making this tonight I put in about a quarter teaspoon salt and this improved the flavor. This may now be the best ice cream recipe I've ever tried. At least that's what my kids say!
Monday, May 31, 2010
Broccoli Soup via Zap 190 Cookbook
Folks-
I know you're thinking: What, two posts in as many days? Yep. I noticed I had a couple of recipes from my old "Zap 190 Cookbook" that I had transcribed, but not posted. In case I haven't mentioned it yet, Zap 190 was our interoffice mail address at the old Pacific Western Bank Proof Department where I worked in the late '80's and into the late '90's. My friends, family, and co-workers, as well as those of my mom at Live Oak Elementary School, and one of my dad's at the Pajaro District of the State Department of Parks and Recreation submitted recipes for the thing. I'll be posting them on this site over time, and I'll be sure to give credit where it's due.
This recipe comes from my sister. I haven't tried making it myself, but I do remember it being tasty.
Broccoli Soup- Jocelyn Swenson
Ingredients:
3 Fresh Broccoli Crowns, Chopped
1 Large Onion
1 Cup Chopped Mushrooms
2 Celery Stalks, chopped
2 Cans Cream of Celery Soup
1 Cube Butter
1/2 lb Bacon, cooked and crumbled (Optional)
4-8 Cups Milk
Directions: Mix broccoli, onion, mushrooms, celery and butter in a large saucepan and simmer until vegetables are soft (add water if necessary.) In a large pot, mix together soup and milk. Boil to desired thickness. Mix vegetables in with soup and top with crumbled bacon.
I know you're thinking: What, two posts in as many days? Yep. I noticed I had a couple of recipes from my old "Zap 190 Cookbook" that I had transcribed, but not posted. In case I haven't mentioned it yet, Zap 190 was our interoffice mail address at the old Pacific Western Bank Proof Department where I worked in the late '80's and into the late '90's. My friends, family, and co-workers, as well as those of my mom at Live Oak Elementary School, and one of my dad's at the Pajaro District of the State Department of Parks and Recreation submitted recipes for the thing. I'll be posting them on this site over time, and I'll be sure to give credit where it's due.
This recipe comes from my sister. I haven't tried making it myself, but I do remember it being tasty.
Broccoli Soup- Jocelyn Swenson
Ingredients:
3 Fresh Broccoli Crowns, Chopped
1 Large Onion
1 Cup Chopped Mushrooms
2 Celery Stalks, chopped
2 Cans Cream of Celery Soup
1 Cube Butter
1/2 lb Bacon, cooked and crumbled (Optional)
4-8 Cups Milk
Directions: Mix broccoli, onion, mushrooms, celery and butter in a large saucepan and simmer until vegetables are soft (add water if necessary.) In a large pot, mix together soup and milk. Boil to desired thickness. Mix vegetables in with soup and top with crumbled bacon.
Sunday, May 30, 2010
Tyler's Ultimate Barbecue Sauce
Folks-
The best barbecue sauce I have ever had was one I made from a recipe I got on Food Network once. That's a TV network I seldom watch, because it makes me want to cook like mad, and that can be an issue. I ran across Tyler's Ultimate one day, and thought the barbecue sauce recipe looked good enough to have me sit in front of the TV with a notepad and the remote for about an hour, reverse engineering the recipe from what he was doing on the TV (since when does a "dash" equal a small bucket of something?)
Since I first worked this recipe out a couple of years ago, I've found alternate ingredients for some of those in his recipe. I'm including both his basic recipe, as well as the alternates in the ingredient listing below. Enjoy!
Tyler's Ultimate Barbecue Sauce (with alternate ingredients tested by Ed)
2 Strips of smoked bacon or 1/8 teaspoon liquid smoke
Large sprig of fresh Thyme or 1 tablespoon dry
2 Tablespoons Olive Oil
1/2 Large Onion or 1/4 teaspoon onion powder
2-3 Cloves Garlic- Crushed and skinned or 1/4 teaspoon garlic powder
2 Cups Ketchup
1/4 Cup Fruit Preserves (Peach, Apricot, or Raspberry have tested well)
1/4 Cup Dijon Mustard
1 teaspoon Paprika
1 teaspoon Cumin
2 Tablespoons Red Wine or Basalmic Vinegar
1/4 Cup Molasses
1/4 Cup Brown Sugar
1/4 teaspoon Salt
Ground pepper to taste
Wrap bacon around fresh thyme and simmer in olive oil. Add other ingredients and simmer 20 minutes.
The best barbecue sauce I have ever had was one I made from a recipe I got on Food Network once. That's a TV network I seldom watch, because it makes me want to cook like mad, and that can be an issue. I ran across Tyler's Ultimate one day, and thought the barbecue sauce recipe looked good enough to have me sit in front of the TV with a notepad and the remote for about an hour, reverse engineering the recipe from what he was doing on the TV (since when does a "dash" equal a small bucket of something?)
Since I first worked this recipe out a couple of years ago, I've found alternate ingredients for some of those in his recipe. I'm including both his basic recipe, as well as the alternates in the ingredient listing below. Enjoy!
Tyler's Ultimate Barbecue Sauce (with alternate ingredients tested by Ed)
2 Strips of smoked bacon or 1/8 teaspoon liquid smoke
Large sprig of fresh Thyme or 1 tablespoon dry
2 Tablespoons Olive Oil
1/2 Large Onion or 1/4 teaspoon onion powder
2-3 Cloves Garlic- Crushed and skinned or 1/4 teaspoon garlic powder
2 Cups Ketchup
1/4 Cup Fruit Preserves (Peach, Apricot, or Raspberry have tested well)
1/4 Cup Dijon Mustard
1 teaspoon Paprika
1 teaspoon Cumin
2 Tablespoons Red Wine or Basalmic Vinegar
1/4 Cup Molasses
1/4 Cup Brown Sugar
1/4 teaspoon Salt
Ground pepper to taste
Wrap bacon around fresh thyme and simmer in olive oil. Add other ingredients and simmer 20 minutes.
Saturday, April 10, 2010
Classic Cheesecake
Folks-
Here is my variation of the Classic New York Cheesecake recipe I found at Food Network's website. This is just a little bit easier than the method Food Network suggests but comes out just as good. (Baking in a water bath? Really?) Also, this version of the recipe makes use of the Vanilla Sugar I taught you how to make a few months ago (glad you were paying attention now, aren't you?)
Ingredients:
Crust:
6 Tablespoons Butter (Unsalted Optional)
1 1/2 Cups Graham Cracker crumbs
2 Tablespoons Sugar
Pinch of salt (no, really, a pinch)
Filling:
2 Pounds Cream Cheese at room temperature (about 4 packages)
1 1/4 Cups Sugar
3/4 Cups Sour Cream
6 large eggs
1 Tablespoon Vanilla Sugar
About 1 Teaspoon Lemon Zest, finely ground (about 1 lemon)
Preheat the oven to 325 degrees. Melt the butter. Brush a 9 inch springform pan with some of the butter. Stir the remaining butter into the Graham Cracker Crumbs, Sugar, and Salt and press into the bottom of the pan. Bake for 10-15 minutes and cool.
While the crust is cooling, beat the cream cheese on medium speed in a good stand mixer until smooth. Add sugar and beat until light and fluffy, scraping the sides of the bowl and the beaters as necessary. Slowly beat in the sour cream and eggs one at a time, the vanilla sugar and the lemon zest. Do not whip the mixture. Pour into the cooled crust. Bake the cheesecake for 1 hour, 10 minutes, then turn off the oven and allow the cheesecake to continue to cook in the cooling oven for another hour. Remove the cheesecake from the oven and run a knife around the edge and allow to cool to room temperature. Cover the cheesecake and refrigerate for at least 6 hours.
Here is my variation of the Classic New York Cheesecake recipe I found at Food Network's website. This is just a little bit easier than the method Food Network suggests but comes out just as good. (Baking in a water bath? Really?) Also, this version of the recipe makes use of the Vanilla Sugar I taught you how to make a few months ago (glad you were paying attention now, aren't you?)
Ingredients:
Crust:
6 Tablespoons Butter (Unsalted Optional)
1 1/2 Cups Graham Cracker crumbs
2 Tablespoons Sugar
Pinch of salt (no, really, a pinch)
Filling:
2 Pounds Cream Cheese at room temperature (about 4 packages)
1 1/4 Cups Sugar
3/4 Cups Sour Cream
6 large eggs
1 Tablespoon Vanilla Sugar
About 1 Teaspoon Lemon Zest, finely ground (about 1 lemon)
Preheat the oven to 325 degrees. Melt the butter. Brush a 9 inch springform pan with some of the butter. Stir the remaining butter into the Graham Cracker Crumbs, Sugar, and Salt and press into the bottom of the pan. Bake for 10-15 minutes and cool.
While the crust is cooling, beat the cream cheese on medium speed in a good stand mixer until smooth. Add sugar and beat until light and fluffy, scraping the sides of the bowl and the beaters as necessary. Slowly beat in the sour cream and eggs one at a time, the vanilla sugar and the lemon zest. Do not whip the mixture. Pour into the cooled crust. Bake the cheesecake for 1 hour, 10 minutes, then turn off the oven and allow the cheesecake to continue to cook in the cooling oven for another hour. Remove the cheesecake from the oven and run a knife around the edge and allow to cool to room temperature. Cover the cheesecake and refrigerate for at least 6 hours.
Subscribe to:
Comments (Atom)