Thanks Vicky for all the help in getting these recipes put together with the great pictures! Happy New Year!
New York Cheesecake
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup softened butter
- 5 pc. eggs
- 5 pkgs 8 0z cream cheese softened
- 1 3/4 cup sugar
- 3 tablespoons flour
- 1/4 tsp salt
- 2 pc. egg yolks
- 1/4 cup heavy cream
- 3/4 cup chilled whipping cream
- Heat oven to 400 degrees. Grease 9 inch springform pan. Removethe bottom. Mix 1 cup flour, 1/4 cup sugar, butter,1 egg yolk and mix with hands. I usually double this to have enough. Press 1/2 of mixture on bottom of pan. Place on baking sheet. Bake till golden 8-10 minutes.
- Cool. Assemble. Press remaining mixtureall the way up the sides.
- Heat the oven to 475 degrees.
- Beat cream cheese, sugar , flour, salt,2 eggs until smooth. Add remaining eggs and yolks, 1 at a time. Beat in 1/4 cupwhipping cream on low speed. Pour in pan. Bake 15 minutes.
- Reduce to 200 Degrees, bake 1 hour. Turn off the oven. Leave in 15 minutes.
- Cool approximately an hour. Chill at least 2 hours.
Salted Caramel Whiskey Sauce
- 1/4 cup heavy cream
- 1/2 cup sugar
- 1 1/2 tablespoon whiskey, divided
- 1/2 cup light corn syrup
- 1 tablespoon water
- 3 tablespoons salted butter
- 1/4 teaspoon kosher salt
- 3/4 teaspoon vanilla extra
- Stir sugar, 1 tablespoon whiskey, corn syrup,and 1 tablespoon water in a medium deep saucepan over medium-low heat untilsugar dissolves.
- Increase heat, bring to a boil withoutstirring, and cook, occasionally swirling pan and brushing down sides with awet pastry brush, until sugar is deep amber in color, 6–8 minutes.
- Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixturewill bubble vigorously).
- Let cool for 5 minutes; whisk in theremaining 1/2 Tbsp. whiskey and vanilla.Let the whiskey caramel cool slightly.
- 1 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
Whipped Cream Frosting:
- Place your mixing bowl and wire whisk in the freezer forabout 15-30 minutes.
- Then place all the ingredients in the cold bowl and beatjust until stiff peaks form.
- If not using immediately, cover and refrigerate. Makes about2 cups (480 ml) whipped cream.
- Tip: Using refrigerated cream helps produce stiff peaks, but it's important to chill yourmixing bowl and beaters. When cream is whipped at a lower temperature, fatglobules stick together to support the foam created by whipping in a largeamount of tiny air bubbles. Therefore, beating cream at a cooler temperaturewill produce the largest amount of volume. If you're using a stand mixer orhand mixer, keep an eye on your speed. It's tempting to go fast, but keepingthe speed between medium and medium-high helps make sure you don't overshootthat perfect soft billowy stage and start going grainy.
Diced Appleswith pecan praline sauce
- 6 pc. large GrannySmith Apples- cored, peeled and diced
- Boil dicedapples for 1 minute. Drain but keep fruit covered in a bowl.
- 2 cups cornsyrup
- 1/2 cup water
- 1/3 cup lightlypacked dark brown sugar
- 1 cups pecanpieces
- 1/2 t. vanilla
- Prepare canner,jars, and lids. In a stainless steel saucepan, combine corn syrup, sugar, andwater. Heat over medium head stirring till dissolved. Increase heat and bringto a boil for one minute.
- Reduce heat and stir in pecans and vanilla. Boilgently, stirring constantly for 5 minutes. Remove from heat and fold in apples.
- Ladle hot syrupinto hot jars, leaving 1/2" headspace. Remove air bubbles. Wipe rim, add lid and rings and process inwater bath for 15 minutes at a full boil. Wait 5 minutes, remove and place ondishtowel overnight undisturbed.
- The next day remove rings and clean jars andlabel with recipe name and date. Store in a cool, dry, and dark place. This recipe tripled will make 8 pint size jars