Cheesecake Farms

Radical Cooking - Easy, No Knead Crusty Artisan Bread

noreply@blogger.com (Karla from Cheesecake Farms) — Thu, 26 Jan 2012 15:48:00 +0000

You can make this artisan bread
easily at home!
Yes, you can!!

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

Bread shouldn't cost $5.00 or more a loaf. It just shouldn't.

Get your food budget under control and enjoy crusty, homemade artisan bread with this super simple recipe for about 65 cents a loaf.
No special equipment or bread making experience needed!

Artisan bread for $.65 a loaf......that's pretty radical!!

My bread pan.
I got it (cheap) at a
second hand store.

Time Is On Your Side

Time, not effort, is what turns flour, water and salt into crusty, artisan bread.

Nature does the work. You get the credit.

Just five minutes of your time is all it takes.
No kneading. No kidding.

No Knead, Crusty Sour Dough Bread

Got gourmet pals coming for Sunday brunch?
Start the dough Friday night. Bake it Sunday morning.

>>>>>>>>>>>>>>
Makes one loaf
Pan size: A seasoned, cast iron pot with lid that's 8 inches round X 4 inches deep works well but any similarly sized, heavy, heat safe pot with a lid will work.
Make sure the pot and lid handles can take the heat of the oven.
>>>>>>>>>>>>>>

3 cups all purpose flour (whole wheat or bread flour not recommended)
1/4 teaspoon dried yeast
2 1/4 teaspoons Kosher salt (or 1 3/4 teaspoons regular salt)
1 3/4 cups warm tap water (about 100 degrees - see tip below)
2 teaspoons regular or quick cooking grits or polenta (instant not recommended)

In a large bowl, mix flour, yeast and salt.

Stir in water (just use a spoon) mixing only enough to combine. Mixture will be a sticky batter. Cover bowl (a plate works well).

Put bowl out of the way (where it won't get bumped or jostled) in a warmish, room temperature place for 24 hours.

Next day, stir dough and fold it over itself once in the bowl. Replace cover and put out of the way for another 18-24 hours. (The longer, the better.)

After second rising, you're ready to bake.

Position over rack so bread will bake in center.
Place empty baking pot and lid separately into cold oven. Do not cover pot.

Set oven temperature to 450 degrees. Let pot and lid preheat along with the oven.

When oven is pre-heated, carefully remove pot and lid placing on a heat safe work area.

A well seasoned, cast iron pot will not need greasing.
For other pots, lightly mist the inside bottom with cooking spray.
Sprinkle 1 teaspoon of grits or polenta over the bottom of heated pan.

Gently and without stirring, quickly pour dough all at once into center of hot pan.
Try not to disturb dough more than necessary. Use a rubber or plastic scraper to guide dough into pot.

Don't fuss with dough or try to smooth out dough. The loaf should look free form and ragged-y.

Immediately sprinkle remaining 1 teaspoon grits or polenta over top of dough and cover with hot lid.

Carefully place hot pot back into preheated oven.

Bake (covered) 30 minutes. Open oven. Remove cover without removing pan from oven.

Continue baking (uncovered) until loaf is nicely browned - about 15 minutes more.

Remove pot from oven and immediately tip to remove bread onto a cooling rack. (Bread will easily fall out of a well seasoned pot. An unseasoned pot may require coaxing.)

Cool bread completely (top side up) before cutting.

Store bread uncovered (even after cutting) or in a paper bag to preserve crispness. Plastic bags will make the bread soft.

Easy - No Knead
Artisan Bread!

Karla's Tip
No thermometer to test the temperature of the water? Use your finger. Here's how:

Measure the water then stick in your finger to a dept of one inch. If you can leave your finger in the water to a slow count of 5 and it feels comfortably warm, it's the right temperature.Have to remove your finger? It's too hot.

Rosemary Sour Dough Bread
Crush 2 teaspoons dried rosemary between the palms of your hands and add to flour mixture before adding the water. Continue with recipe.

Food for Thought - Antibiotics Don't Belong in Your Meat

noreply@blogger.com (Karla from Cheesecake Farms) — Mon, 23 Jan 2012 21:48:00 +0000

By Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

Farmacology - Antibiotics and Industrial Agriculture

According to Johns Hopkins University researchers, 50 to 80 % of all antibiotics used in the United States are fed to meat producing animals as a food supplement to promote faster growth (and quicker profits) - not to treat disease.

Anti-biotic free meat and
poultry is readily
available in grocery
stores and from farms - all
you have to do is ask!

Scary, isn't it??

This practice of regularly feeding low doses of antibiotics became standard for mega-industrial farms right after World War II and breeds, say Johns Hopkins, drug resistant pathogens like e coli and salmonella.

The antibiotic resistant bacteria find their way from the factory farms into the general food and water supply as well as the population at large. Since these bacteria are resistant to antibiotics, they become life threatening.

Using antibiotics as a growth promoter so animals can be brought to market sooner seems a reckless endangerment of all life.

Better health begins with better food. The buy fresh, buy local concept is simple and straight forward. It's a great place to start plus fresh, local food tastes so much better!

Want to read the whole Johns Hopkins article for yourself?
It's a plate-full!

Johns Hopkins MagazineJune 2009 Electronic edition - www.jhu.edu/-jhumag/

Radical Cooking - Cold Weather Salads

noreply@blogger.com (Karla from Cheesecake Farms) — Fri, 20 Jan 2012 11:36:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

Cooking the new old fashioned way.....
Better, faster, fresher, cheaper and healthier with lots less work.

It's chilly outside here in Virginia and summer's salad days of fresh greens, cucumbers and tomatoes are months away.

But don't worry, there's a seasonal abundance of healthfully delicious, winter greens and veggies ready to take center stage.

Salads are an important part of healthful eating. They provide fiber and fill the plate with nutrients. While raw is always great, some vegetables, like carrots, actually provide more nutrients when cooked.

Cold season salads are easy on the budget, environmentally responsible alternative to the high cost of out of season, out of region, hot house grown greens, tomatoes and lettuce.

So break out of your side salad rut. There's a whole world of yummy healthful eating out there.

A salad without lettuce?

That's pretty radical!!

Cinnamon Carrot Salad

Great with chicken or beef. Divine with stew.
Add some nuts, tofu or hard boiled egg and it becomes a main dish salad.

Serves 2-4

1 pounds carrots (washed, peeled and cut into strips 2 inches long X 1/4 inch wide)
1/4 cup white raisins (optional)
3 tablespoons lemon juice (bottled OK)
2 tablespoons sugar
1 teaspoons olive oil
1 cloves garlic (finely minced)
1/4 teaspoon cumin
1/4 teaspoon apple pie spice blend or cinnamon
1/4 teaspoon ground dry ginger
1/4 teaspoon Kosher salt
Pinch cayenne pepper (or to taste)

Put one inch of tap water into a medium pot. Cover. Bring to a boil on high. Add carrots and optional raisins.

Cook, partially covered, until carrots just begin to soften - 1 or 2 minutes. Drain. Whisk remaining ingredients together. Toss with hot carrots and raisins. Chill.

Valentine's Day at Cheesecake Farms - Puppy Love Get-Away Package

noreply@blogger.com (Karla from Cheesecake Farms) — Tue, 10 Jan 2012 20:26:00 +0000

Looking for a romantic little get-away?

How about our

Puppy Love Package????

Book a 1 night Valentine's Get-Away for 2

Any Friday, Saturday, or Sunday in February .......
and your best friend gets to stay for FREE !

$179

The package includes:

One night/double occupancy stay for you, your Valentine and your dog

(No dog? No problem! You can pet ours!!)

A choice of a regular or vegetarian menu

Welcoming cheese plate and fresh fruit basket

Light, farm house supper served family style featuring seasonal fare

and

"Eat your heart out" chocolate desserts especially for Valentine's Day

Hearty, help yourself buffet Hunt Breakfast served in Southern style

Lots of snacks and plenty of home made cookies

****************

Bring a large bag of dry dog food to donate to our local animal shelter and we'll reward you with a

take home goodie bag valued at approximately $40.

Upgrades

2 night special - $350

Extra dog - no extra charge (maximum of 2 dogs per reservation)

Need more space?
Traveling with friends or family?

Reserve The Tack Room Suite - 2 bedrooms/2 baths and up to 2 dogs.

Package in the Tack Room Suite - $299 (2 night special - $590).

Extras You Might Like

Take Out/Tail Gate Picnic for 2 of Seasonal Fare

Perfect to take along to our local wineries or horsey events

Choose regular or vegetarian
$39.50

Seasonal, 6 inch Cheesecake Farms Cheesecake to take home $25.00

Extras should be ordered when making your reservation - at least 1 week in advance.

Tax is additional.

Dogs are welcome in our barn accommodations.

Click here to see pictures of the rooms

Questions? Click here

Food for Thought - The Easy Way to Be Healthier in 2012

noreply@blogger.com (Karla from Cheesecake Farms) — Mon, 02 Jan 2012 14:11:00 +0000

By Karla Jones Seidita, Home Economist
http://www.cheesecakefarms.com/

You already know the basics: eat right, exercise, get enough rest.

Your mother taught you that.

That should be enough but sometimes it isn't.

An apple a day keeps the
doctor away.....
Your mother told you so....

Sometimes no matter what you do, you get sick.

The health information we receive is constantly changing (eat this, don't eat that... do this, don't do that) and ALWAYS seems to contradict itself.

It's hard to know what to do and what to eat to stay healthy.

Simply put, being healthy means having your body, mind and soul in balance. That's a tall order but that's all it really takes!

By our very nature, we are continually in flux. We're NEVER in perfect balance.

The ebb and flow of our external and internal tides effects our health moment by moment.

When you are in balance, your health is optimal.
When you are out of balance, you get sick.

Can you ever have continually perfect health?
Probably not.

Can you have better health?
Absolutely!

Strive for a balance between body, mind and soul by first following your mother's teachings then expand your knowledge. Put into practice those things that add value to your life.

Feed your body, mind and soul with the very best and hunger for more. That's all it takes to be healthy!

Now go have an apple and think good thoughts.
You mother will be happy and you'll feel great!!

Savor the Season - Good Luck Foods for New Years

noreply@blogger.com (Karla from Cheesecake Farms) — Fri, 30 Dec 2011 14:56:00 +0000

By Karla Jones Seidita

www.CheesecakeFarms.com

Everyone has a good luck food to eat at the stroke of midnight.

They vary from culture to culture, region to region but they all have the same thing in common..... they promise good health, good luck and prosperity in the coming New Year.

Lentils have long symbolized wealth and prosperity for the New Year because they're said to resemble a dish filled with coins.

Greens also symbolize money but they also symbolize good health…. which many believe is the real wealth. Cabbage, kale and collards all count no matter how you serve them.

Sauerkraut counts as a green, too, even though it looks white, because it's made from cabbage which is green... well, light green anyway.

Eating Hoppin John (black eyed peas) is the traditional Southern way to insure wealth and prosperity.

Pork and ham symbolize a prosperous New Year, too.

Pigs dig forward with their snouts. Moving forward is good.

Fish is another good choice.

Fish swim forward and never look back plus their scales are said to resemble coins. What's better than a fish swimming out to meet you covered in money?

And let's not forget dessert.

Fritters, doughnuts, cakes and sweet breads with coins or rings inside.

Seems like fried or heavily layered with butter are keys to health, good luck and prosperity…..funny, the rest of the year they are taboo. Oh, well, guess you shouldn't mess with tradition.

Foods to stay away from?

Chicken and lobster.

When chickens scratch their claws on the ground, the dirt they scratch moves backwards. Lobsters, trying to walk on land, shuffle about in a backwards motion. Backwards is bad.

So, even if chicken and lobster are your favorites, steer clear of them for New Years. You just can't take any chances….especially if you've had a rough year!

No matter what the tradition, there's a good luck, good health and prosperity food to eat on New Years.

But which one to choose?

Better not take any chances… have some of everything!

Savor the Season - Winter, The Gift of Rest

noreply@blogger.com (Karla from Cheesecake Farms) — Thu, 29 Dec 2011 12:10:00 +0000

By Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

The seasons are a gift of time..... time to sow, time to reap and time to rest.

Winter is the time to rest.

With all the hustle bustle of the holidays, it's hard to rest but that's exactly what Mother Nature intended during this cold, dark time of year.

Rest isn't a bad thing.

You don't take to your bed to wait out winter.
You don't stop living or miss out on the celebrations of the season.

Rest is simply the time to look inward.

Winter is the time for introspective pursuits, snuggling down and warming foods.

It's a time for body maintenance, alternative activities and planning for spring.

The extended hours of darkness make it all so much easier.... just like nature intended.

You'd never run your car 24/7 without regular down time and maintenance yet that's exactly how we run our bodies then scold them when they break down.

When you give your body rest, you regroup, energize and gather yourself for positive steps forward into spring.

Celebrate winter as a season of rest.

Work with Mother Nature not against her.
You'll be healthier for it!

Savor the Season - The Animals of Christmas

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 24 Dec 2011 13:53:00 +0000

By Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

We all learned in Sunday school that Christ was born in a manger as a symbol of humility but I like to think there's a little more to the story.

Perhaps the manger birth was also meant to show us that animals are not just here to do our work and provide us food but also to be companions in our shared life.

Had Christ been born in a house or hotel or hospital, animals would have not been present. In a manger, animals are part of the natural way of things.

No other companions I know of so willingly do our bidding and give up their lives so we might eat. Look into their eyes and you'll see gentle souls who never ask for much in return. A kind word or pat on the head is usually more than enough.

The more urban we become, the more we move away from our connection to animals.

When we loose this connection, we loose their grace and holiness.

When we loose their grace and holiness, we loose their energy and companionship.

When we loose their energy and companionship, we loose a huge part of our humanity.

Animals are part of the Christmas message.
Christ was born to all of us.....the animals, too.

Savor the Season - For Better Health No Cooking Allowed

noreply@blogger.com (Karla from Cheesecake Farms) — Fri, 23 Dec 2011 14:27:00 +0000

By Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

Yes, raw berries on a festive
Christmas cake counts as a
serving of enzymes!
Yipee!!

I went grocery shopping yesterday and was deeply saddened by what I saw.

Being Christmas, the store was packed and carts were piled high but the people all looked so unhealthy. No one seemed to be happy even in this season of joy.

They were grossly over weight, coughing, sneezing with tortuously bad skin... desperate to be freed from their bodily prisons.

The children were no better and perhaps worse since they were far too young to have these maladies.

But taking a look into their grocery carts, it was easy to see why they suffered needlessly. Their carts were filled with life-less food.

Oh, I saw a lot of people checking labels for fat and sodium and they had plenty of festive, yummy fare in their carts - that's for sure - but what they didn't have was live food.

That's the key to good health... live food.

Now what does that mean....live food???

Well, live food is food that contains natural enzymes.

While cooked and processed food may contain nutrients, they do not contain enzymes. Enzymes are the keys that unlock the cells so nutrients can slip inside. Without enzymes, your body is just getting by.

Prepared entrees, cookies, chips, drink mixes, bottled orange juice, canned soups even canned vegetables... are all sources of calories and nutrients but, because they have been heated above 104 degrees Fahrenheight, none contain enzymes. Only raw, unprocessed food contains enzymes and you're got to have some each day.

Now, I'm all for recreational eating and home cooking..... I do it quite a bit of it myself ....but a steady diet of life-less food yields a life less body and a life-less life.

When you eat live foods, you have good health. When you have good health, your cells glow from the inside and you radiate from every pore of your body. WOW!

So, how do you get live foods into diet?

It's very easy.... just begin with raw fruits, vegetables and nuts.

A green salad with dinner, lettuce and tomato on your sandwich, cole slaw with your fast food, raw veggies as a snack, fresh fruit drizzled with raw honey as dessert, a hand full of raw nuts while watching TV......even a frozen banana. It doesn't take much and you'll still have room for the recreational Twinkie, bowl of chili or pizza dripping with cheese.

Here's your reward.... the more raw (live) fruits, veggies and nuts you eat, the better you'll feel (and the better you'll look) so you'll naturally want to choose them more often. Good for you!!

But remember, no cooking is allowed or you'll destroy the enzymes.

It's that easy!

Savor the Season - Give Yourself the Gift of Good Health

noreply@blogger.com (Karla from Cheesecake Farms) — Thu, 22 Dec 2011 14:30:00 +0000

By Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

"Dusty"

Good health is perhaps our most precious gift.

When you are healthy, you feel good. When you feel good, you're able to follow your bliss.

It is improbable that you've come through millions of years of evolution to live a life that's less than full and rich.

With each turn of the her genetic key, Mother Nature provides well being.... but look around - there is much pain, suffering and sickness in the world.... even in this country which is blessed with abundance and opportunity.

There are many factors involved with the human experience and, even thought we all share a common humanity, each person is unique and comes with his or her own users manual.

Pay attention to the messages your body is sending you and your health will dramatically improve.

At first, the messages are low key and subtle. Ignore them and they escalate with volcanic proportions.

Cracked finger nails may be a sign that you're eating too many refined carbs for your body's needs. Eat too many refined carbs for too many years and you may become diabetic just when you're ready to really enjoy life.

A dry cough might mean you're dehydrated. Ignore your need for water and you've got joints that wear out long before them time.

Always get the medical attention you need it but start paying attention to your body. For optimal health, work with it not against it.

Give yourself the gift of good health this holiday season.
You'll know when you're doing the right thing because you'll feel ....and look .....GREAT!

Savor the Season - The Importance of Passing Down Family Recipes

noreply@blogger.com (Karla from Cheesecake Farms) — Mon, 19 Dec 2011 13:27:00 +0000

By Karla Jones Seidita, Home Economist

www.CheesecakeFarms.com

For as long as I can remember, mothers and grandmothers have passed down family recipes to their daughters and granddaughters. It wasn't just our at house. It was every house.

The recipes represented each family's heritage and expressed a way of life the family embraced.

Sometimes the fathers and sons get involved but most often it is the women who are the keepers of tradition and family history.

Some recipes celebrate the family's ethnic heritage.

Some recipes are added to the family collection as friends become part of their extended family.

And still other recipes, for no particular reason other than everyone likes them, just become part of the family's holiday tradition.

Who we are and where we've come from is never more obvious than at the holidays.

Pass down those treasured family recipes to the next generation and celebrate your family heritage.

Christmas Baking Made Easy - Molasses Crinkles

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 17 Dec 2011 12:28:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

I've never meet a cookie I didn't like but these little rounds of sugar crusted heaven are among my favorites.

So easy to make and they last a long time,.... if you don't eat them all as they come out of the oven.

They freeze well and ship well plus the molasses is packed with lots of healthy nutrients.... an all around winner if there ever was one!!

Get the kids (or grand kids) to help!

>>>>>>>>>>>>>>>>>>>
Makes 4 dozen (2 inch) cookies
>>>>>>>>>>>>>>>>>>>

1 1/2 sticks (12 tablespoons) butter (margarine not recommended)
1 cup brown sugar (packed)
1 egg (large or extra large - 1/4 cup)
1/4 cup molasses
3/4 teaspoon salt
2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Dipping sugar: 3/4 cup (approximately) natural, raw (demara) or coarse grain sugar

In a medium bowl, cream butter and brown sugar together.

Stir in egg, molasses and salt.

Sift remaining ingredients (except dipping sugar) together and stir into butter mixture.

Cover dough and chill 1 hour (up to 24 hours is OK).

When ready to bake, position oven rack so cookies will bake in center. Preheat to 375 degrees. Lightly grease cookie sheets or cover with parchment paper.

Divide dough evenly into 48 pieces.

Roll each piece into a ball and dip one half into dipping sugar.

Place sugar side up on cookie sheet - 12 cookies evenly spaced per cookie sheet or 2 to 3 inches apart when using other than a standard size cookie sheet.

Bake 10 - 15 minutes or until cookies are lightly browned on bottom. Remove from oven. Cool two minutes before removing cookies from pan.

Karla's Tip
Only coat the top half of each dough ball with sugar.

Coating the dough ball all the way around results in the bottom of the cookies baking a little too dark because sugar is touching the hot pan.

Christmas Baking Made Easy - Yummy Honey Chocolate Rum Balls

noreply@blogger.com (Karla from Cheesecake Farms) — Fri, 16 Dec 2011 14:54:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

Ready for Christmas!
The Tack Room Suite at Cheesecake Farms

Sometimes you just want a quick little, something fancy, something to spruce up the cookie tray. These make wonderful gifts, too.

Nice wrapped individually in colored cellophane.
But for-go foil. The alcohol will pit it.

Yummy Honey Rum Chocolate Balls
An adult, make ahead cookie that's a must on every southern table.
Don't waste these on the kiddies!

>>>>>>>>>>>>>>>>
Makes 2 1/2 dozen (1 inch) cookies
No baking required but cookies need to mellow at least 1 week before serving
>>>>>>>>>>>>>>

1 cup semi sweet chocolate chips
3 tablespoons honey
2 3/4 cups plain vanilla cookies (crushed into fine crumbs - like Nilla wafers, Pecan Sandies or similar cookies)
1/2 cup powdered sugar (sifted)
1 cup walnuts (chopped)
1/2 cup dark rum (approximately - we used Meyers brand)

Put chocolate and honey into a microwave safe bowl. Heat until just melted - about 2 minutes.

Stir in remaining ingredients adding enough rum to make a mixture that you can form into 1 inch balls.

Roll balls in powdered sugar or dip into additional melted chocolate.

Refrigerate or freeze at least 1 week before serving to let the flavors mellow.

At serving time, roll powdered sugar coated balls in additional sugar.

Karla's Cookie Tip
If the mixture is a little too soft to form into balls because you've added a bit too much rum, simply add additional cookie crumbs to thicken it.

If it's too dry to hold its shape, add a touch more rum.

Christmas Baking Made Easy - Linzer Cookies

noreply@blogger.com (Karla from Cheesecake Farms) — Mon, 12 Dec 2011 16:23:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

These cookies take their name from the classic Linzer torte.

When you see the name "Linzer" on a recipe or dessert, it's a clue that the flavor will be raspberry and almond.

You may think their shape is better suited for Valentines' Day but the heart in seen often at Christmas and comes from both the German and Scandinavian traditions. It's to remind us that the meaning of Christmas should forever be in our hearts.

Corn meal, in this recipe, is unusual but it gives a nod to our southern heritage and gives an extra bite to the dough. You'll see cornmeal, by the way, added to all sorts of recipes these days - everything from scones to pound cake.

Make these in the food processor.... couldn't be easier!

>>>>>>>>>>>>>>>>
Makes about 4 dozen (2 1/2 inch double cookies)
Uses both a 2 1/2 inch and a 1 1/2 inch heart shaped cookie cutter (measured at the widest point)
Parchment baking paper required
Prepare in food processor
>>>>>>>>>>>>>>>
[
1 1/2 cups natural or blanched almond slices
3/4 cup sugar
1 1/2 cups all purpose flour (plus more for rolling out cookies)
1/2 cup corn meal
1 1/2 sticks butter (6 oz cut into random 1 inch chunks)
1 large or extra large egg

Filling - raspberry jam (with seeds or seedless - about 2/3 cup)
Powdered sugar for serving

>>>>>>>>>>>>>>>>>>>

Pulse sugar and almonds together in the food processor until the almonds are finely ground and uniform looking - about 45 seconds.

Pulse in the flour, corn meal and butter until uniform - about 1 minute more. (Scrape down bowl, if necessary, once or twice to help the mixture become uniform before the butter gets too soft and melted.)

Add egg and pulse together until mixture comes together and almost forms a ball.

Using your hands, remove dough from the processor bowl and gather it all together. Work dough briefly so it's smooth. Form into a ball.

Still using your hands, flatten dough with into a 4 inch round circle. Refrigerate, covered, at least one hour. Over night is OK.

When ready to bake, position oven rack so cookies will bake in center.
Preheat oven to 325 degrees.
Line cookie sheets with baking parchment.

Remove dough from refrigerator. Cut into 4 equal portions.

Take one portion and work a bit with your hands to soften slightly.

Roll out dough on a lightly floured surface making a 9 inch circle. (Dough will be about 1/8 inch thick.)

Using the larger cutter, cut out hearts. Place the hearts on the parchment lined pan about 1 inch apart. (You can get about 15 hearts of this size on a standard size cookie sheet.)

Using the smaller cookie cutter, cut out the centers of half the cookie and remove. Save the centers to bake separately or to re-roll. Repeat with remaining dough.

Bake, one sheet at a time, until bottoms are a very pale brown - about 10 to 12 minutes. Do not over bake. Slide parchment (with cookies) onto cooling rack.

Assemble cooled cookies by spreading jam on the solid hearts and topping with a cut out heart. At serving time, sprinkle with powdered sugar.

Karla's Tips:
Cookies spread with jam will soften - characteristic of classic Linzer cookies. If you prefer crisp cookies, you can keep them in an air tight container and spread them with jam at serving time.

We like to bake the center cut outs and freeze them. We use them and a garnish to top ice cream and decorate frosted cakes. We've even made cookie snack mix with them adding raisins, dried apples, cranberries and salted pretzel sticks.

Collect cut out scraps but do not re-roll until all the dough has been rolled out. Then, put all the scraps together and roll out. This will keep the dough from being over handled and pick up too much flour.

Christmas Baking Made Easy - Ginger Rum and Plump Apricot Fruitcake

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 11 Dec 2011 13:43:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

This is how your lined pan should look

Fruitcake has gotten a bad rap.

It's not surprising when it's made with yucky, artificial tasting candied fruit poking out of a dry, commercial tasting batter.

And most fruit cakes are way too big so you wind up with half eaten, dried out cakes hanging around till Easter. Not a pretty sight.

Well prepared, home made fruitcake made with real, natural, wholesome ingredients is absolutely divine and steeped in a rich heritage.

Long before the fancy baking powder leavened cakes of today with their sugary icings and creamy fillings, fruitcakes were the norm. They were made without baking powder and were sweetened with dried fruit and often a little honey. Instead of icing, rum or brandy was brushed on top to keep the cakes from drying out.

Fruitcake recipes are always long so they seem involved but they're much simpler to make than they seem.

There are only three things required to make your home made fruit cake a spectacular dessert and late night nibble:

1. Soak the fruit in advance
2. Line the pan
3. Bake slowly.

Ah, a perfect fruit cake
hot from the oven!

Everything else is, well, a piece of cake!

Karla's Ginger, Rum and Apricot Fruitcake
The flavors blend and soften as the cake mellows so give it at least 2 weeks before cutting. Longer is OK. If you cut it too soon, the rum is very strong tasting and sharp.

Next year, you can make this recipe months in advance and keep it in the freezer. Then by Christmas it will be perfect!

Cuts best when cold so store the cake in the refrigerator. Tastes best cold, too!
Serve in thin, small slices - with a little butter, if desired. YUM!

>>>>>>>>>>>>>>>>>>>>>>>>>

Unlike regular cakes, fruit cake batter fills the pan
Be sure to press it down lightly to prevent air pockets

Makes 1 (8 1/2 X 4 1/2) inch loaf
20 - 24 servings

>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Fruit must be soaked 24 hours in advance
Parchment (baking) paper needed to line the pan
Finished cake needs to mellow at least 2 weeks before serving

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

3/4 cup dark rum plus extra for brushing on the finished cake
4 oz dried apricots (snipped into random 1/4 inch pieces - about 3/4 cup)
3 oz dried apples (snipped into random 1/4 inch pieces - about 1 cup)
3 oz dried currents (about 3/4 cup - raisins not recommended)
10 tablespoons softened butter (for the batter - margarine not recommended) plus a little extra to grease the pan (white vegetable shortening, oil or cooking spray not recommended for greasing pan)
3 oz crystallized ginger (about 1/2 cup)
1/3 cup sugar
2/3 cup dark brown sugar (packed)
1/2 teaspoon vanilla
3 large or extra large eggs (3/4 cup)
1 cup + 1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/8 teaspoon ground nutmeg
Pinch of ground cloves
Grated rind of 1 lemon (about 1 tablespoon)

Prepare the Fruit the Day Before
Twenty four hours before you bake the cake, put 3/4 cup of the rum into a medium sauce pan. Stir in the apricots, dried apples and currents. Cover pot. Heat over medium until steaming - about 5 minutes. Cool in pot (covered) then transfer to a ceramic, glass or stainless steel container or bowl and refrigerate, covered, over night. (Storing in a plastic container is not recommended.)

Next Day
Remove the fruit from the refrigerator as you begin so it can come to room temperature. Most, if not all, of the rum should have been absorbed.

Lining the Pan
Cut pieces of baking parchment to fit the pan as follows:
Cut 1 piece to line the bottom.
Cut 1 strip to line the length of the pan with a 2 inch over hang at each end to use in lifting the cake out of the pan.
Cut 1 strip to line the width of the pan with a 2 inch over hang at each end to use in lifting the cake out of the pan.

Remove the paper from the pan. Butter the pan making sure the corners are well buttered. Put the bottom parchment into the pan - pressing lightly into the butter. Position the length and width pieces over the bottom piece pressing them lightly into the sides so they stick to pan. Be sure you have an even amount of over hang on all sides. The corners of the pan will not be covered with parchment. That's OK. Crease the over hangs against the rim of the pan so they don't fold over the cake batter during baking. Set aside while making batter.

Make the Cake
Position the oven rack so the cake will bake in the center. Preheat to 325 degrees.

Pulse the white sugar and the crystallized ginger together in the food processor until the ginger is in small (about 1/4 inch) pieces. (No food processor? Cut the ginger by hand using a sharp knife. Toss with the sugar.)

Put the ginger mixture into the bowl of a mixer. Add the brown sugar, vanilla and the 10 tablespoons butter. Beat on medium until fluffy - about 3 minutes. Beat in the eggs, one at a time.

Mix the flour, the spices and the lemon rind together in a small bowl. Add to the egg/sugar mixture. Mix well. By hand, fold in the rum soaked fruit. (A rubber spatula works well.) Almost all of the rum should have been absorbed but if it hasn't, don't add more than about 1 tablespoon of the soaking liquid to the batter. Reserve any extra liquid to brush on the finished cake.

Pour batter into prepared pan. Spread top level, making sure batter is evenly distributed and there are no air pockets.

Bake in preheated oven for 15 minutes then (without opening the oven door) lower the temperature to 300 degrees and continue baking until done - about 1 1/4 - 1 1/2 hours more. Cake is done when it is lightly browned on the top and it pulls away very slightly from the sides of the pan. A cake tester put into the middle of the cake will come out clean or with a few moist crumbs.

Remove cake from oven. Let it cool, in pan, 25 minutes.

Using a thin knife, gently loosen the corners of the cake (where there was no parchment) then carefully run the knife between the parchment and the sides of the cake. Using the over hanging parchment as handles, lift the cake onto a cooling rack and peel the parchment down from the sides. Let the cake cool completely - about 2 hours.

When cool, remove any remaining parchment paper from the cake and brush all sides of the cake (including the bottom) with the remaining 3 tablespoons of rum (or the soaking liquid or a combination of both to equal 3 tablespoons total).

Wrap the rum brushed cake in plastic then over wrap in foil- crimping the ends tightly. Store at room temperature for 2 days then put the loaf (without opening) into a plastic container with a lid (or a heavy, plastic freezer storage bag) and refrigerate for at least 2 weeks before serving. Alternately, cake can be frozen up to 6 months.

Karla's Tips:
Use regular dried fruit. Don't use extra moist or plumped fruit because it will not absorb the rum.

Be sure not to grate any of the white pith when you are grating the yellow part of the lemon rind. The pith is bitter.

Lining the pan with something other than baking parchment (like foil or waxed paper) is not recommended.

Christmas Baking Made Easy - Espresso Cookies

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 10 Dec 2011 18:17:00 +0000

From the Kitchens of Cheesecake Farms

www.CheesecakeFarms.com

Glazed Espressos decorated
with red and green sugar

Espressos

This is a gorgeous cookie that's rich with the strong flavor of coffee.... one of my favorites!

Superb with at double shot of espresso or your morning latte. Addicting!

For the adult taste so don't waste these on the kiddies!!

>>>>>>>>>>>>>>>>>>
Makes about 4 1/2 dozen
Baking parchment paper needed
Uses a pastry brush
>>>>>>>>>>>>>>>>>>

1 cup dark brown sugar
1 tablespoon dry, instant coffee (plain, regular type - not espresso, French roast or flavored)
2 teaspoons baking powder
2 1/4 cups all purpose flour
1 1/2 sticks cold butter (12 oz- cut into random 1 inch chunks - margarine not recommended)
1 large or extra large egg
1 teaspoon vanilla

Glaze
1 1/2 cups powdered sugar
1 pinch dry, instant coffee
1/4 cup brandy (approximately)

Position oven rack so cookies will bake in center. Preheat oven to 375 degrees. Line cookie sheets with baking parchment.

Using the food processor fitted with the dough blade, pulse together brown sugar, dry coffee, baking powder, flour and butter chunks until uniform - about 45 seconds.

Add egg and vanilla. Pulse until it almost comes together in a ball.

Using your hands, remove the dough and any fragments. Briefly work dough until it all comes together. Do not over handle or the butter will melt.

Evenly divide dough into 54 pieces.

Using your hands, lightly and quickly roll dough 1 inch balls.

Place onto parchment lined cookie sheets, one inch apart.

Cover balls with a piece of parchment paper and using a glass or other flat bottom container, press each ball into a flat cookie about 2 inches in diameter. Re-position the parchment paper as necessary.

Bake the cookies until just set and lightly browned on bottom - 8 to 10 minutes. Do not over bake.

Meanwhile, make the glaze by stirring the powdered sugar, pinch of coffee and the brandy together until smooth. Glaze should be runny. Add a little more brandy, if necessary.

When the cookies are done, remove from oven but leave on pan. Immediately,and working quickly, brush hot cookies with glaze. Cookie should be well covered but not so much glaze that it puddles at the bottom of the cookie.

Choose your decorating style -
plain or fancy

Immediately sprinkle with colored or raw sugar, if desired.

Slide parchment sheet (with cookies still attached) on to rack to cook.

Remove cookies when glaze has dried - about 1 hour.

So many cookies
So little time!

Christmas Baking Made Easy - How to Choose the Perfect Cookie Cutter

noreply@blogger.com (Karla from Cheesecake Farms) — Tue, 29 Nov 2011 17:03:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

Baking cut out cookies?
Here's some tips for choosing a cookie cutter that will make perfect cookies easily.... every time!

Christmas Hearts
Both a German & Scandinavian
holiday tradition

1. Choose a sharp edge, metal cutter
A metal cutting edge makes a clean cut.

Plastic cutters squash the dough rather than cut so cookies don't separate easily or neatly.

Tin plated

Most metal cookie cutters are tin plated.

They'll last a couple of seasons if you wash them by hand and dry well.

They'll eventually rust and that's disappointing because it's always your favorite cookie cutter that rusts out first.

Tin plated cookie cutters are inexpensive.

Copper

Expensive but so beautiful you can display them on your kitchen walls when they're not in use.

They'll last years longer than tin but hand wash and dry these, too.

Stainless Steel

The pro's choice. They don't rust and you can put them into the dish washer.

Harder to find than tin or copper and stores generally don't carry much of a selection. The internet will be your best best.

Plastic

We don't recommend plastic cutters but even we have a few in our collection. Sometimes they're just the size and shape you're looking for. They're cheap enough that it's OK.... just don't mention them to your gourmet pals.

Hearts, candy canes, rounds,
stars .. any hing simple
works best... even ponies, puppies
and kitties as long as it's a simple design

2. Simple designs work best
When your cookie cutter has a large, simple overall design, the dough will easily release from the cutter.

Intricate designs are frustrating to remove from the cutters.

Add design touches with frosting and other decorations rather than trying to get intricate detail from the dough.

Christmas Baking Made Easy - Cranberry Shortbread

noreply@blogger.com (Karla from Cheesecake Farms) — Mon, 28 Nov 2011 11:24:00 +0000

From the Kitchens of Cheesecake Farms

www.CheesecakeFarms.com

Cranberry Shortbread (top)
Brows Sugar Shortbread (below)

We're never met shortbread that we didn't like but this classy little recipe is one of our favorites.

Easy, yummy,and a little unusual ... just about perfect we'd say.

A great way to begin your holiday baking.... just be sure to leave some for Christmas!

>>>>>>>>>>>>>>>>
Makes 2 (7 inch round) shortbreads
Requires baking parchment paper
>>>>>>>>>>>>>>>>

1 cup all purpose flour
2 tablespoons cornstarch
1 stick cold butter (salted or un salted - cut into random 1 inch chunks - margarine not recommended)
1/4 cup sugar
1/4 cup dried cranberries

Line a cookie sheet with parchment paper. Set aside.

Pulse flour, cornstarch, butter and sugar together in food processor (using the dough blade if you have one) until it almost come together into a ball - about 1 minute.

Add cranberries and pulse until mixture comes together and cranberries have been slightly chopped - about 30 seconds. Do not over process. (See Karla's Tip #1 below.)

Remove the dough (and any dough fragments) from the food processor and, using your hands, work dough briefly so it all comes together into a ball. (Do not over work or the heat of your hands will melt the butter.)

Divide the dough in half and place both pieces onto the parchment lined cookie sheet spacing them evenly. Circles should be centered on the cookie sheet and several inches apart.

Leave plenty of room
between the circles
of dough

Using you fingers, press dough piece into a 7 inch circle.

Use the palm of one hand to press dough making it level and uniform.

(You can also lightly roll a rolling pin over the top of each circle to level.)

Cut each circle into 8 wedges by pressing a knife, metal spatula or similar cutter through the dough. (See Karla's Tip #2 below.)

Use a dinner fork to make 3 sets of holes down each wedge.

Using a metal spatula, gently tap the sides of each circle all the way around. (See Karla's Tip #3 below.)

Lightly cover the cookie sheet (with the dough on it) and place into the refrigerator.

"Knocking Up"
the shortbread

Chill dough for at least 1 hour. Longer is OK - up to 24 hours.

When ready to bake, position oven rack so shortbread will bake in center.

Preheat oven to 300 degrees (yes, 300 degrees).

Do not remove the shortbread from the refrigerator until the oven is preheated.

Bake the cold shortbread until lightly browned on bottom and barely brown on top - about 30 minutes.

Remove pan from oven and immediately lightly press a knife into the slices to define the original cuts.

Using a fork, re-poke the holes in the slices. Be careful not to poke new holes. You are just re-defining the original holes.

Slide shortbread (still on parchment paper) onto cooling rack.

Let cool completely - about 1 hour.

Remove the shortbread from the parchment paper for serving or gift giving.

Leave shortbread whole or carefully break into wedges.

Karla's Tip #1 - Over processing the dough

If you over process, the dough becomes pink so you'll loose the gorgeous contrast in color between the white of the shortbread and the red of the cranberries.

The flavor contrast is also affected - the distinctive cranberry taste becomes blended with the dough.

Overall, the cookies will still taste OK but it's the difference between a good cookie and a GREAT cookie.

Karla's Tip #2 - Cutting Dough

Press the knife into the dough then lift the knife to move it to the next cutting point.

Do not drag the knife (the motion you use when cutting with a knife) through the dough.

Dragging results in ragged edges after baking.

Karla's Tip #3 - Knocking Up Your Shortbread

This makes the edges neat and gives a slight rise to the edge making it more professional looking. This technique, btw, is called "knocking up your pastry" in England and is used for all kinds of doughs - especially puff pastry.

Christmas Baking Made Easy - Which Butter Makes the Best Cookies?

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 27 Nov 2011 21:33:00 +0000

From the Kitchens of Cheesecake Farms

www.CheesecakeFarms.com

Brown Sugar Shortbread -
a holiday favorite at
Cheesecake Farms!

Having trouble with your tried and true holiday cookie recipes?

Cookies spread too much?

Mis-shapen?

Burn quickly and stick to the pans?

The problem's not you.

The problem is your butter.

Butter used to be consistent and reliable. No more.

We baked with every brand of butter we could lay our hands on.

Here's the highlights:

National Brands
Land O Lakes (salted)

The gold standard for cookie baking. Produced a cookie that held its shape. Color of the finished cookies were uniform and not browner at the edge.

A little saltier than it used to be so you might experiment with your first batch and cut back on the salt in your recipe.

About $5.00 a pound but often goes on sale at the holidays so it's a good all around butter for experienced and novice cookie bakers alike.

Chewy Molasses Crinkles

Store Brands

As a rule, we found store brand butters OK for baking but they varied widely in their water content which made baking inconsistent.

If you bake only one or two batches of cookies during the holidays, you'll do OK.

If you're a dedicated cookie baker you'll find store brands frustrating because even within a store brand, the manufacturers can vary from batch to batch.

Prices averaged about $4.00 per pound.

Artisan Butter

Kerry's Gold (salted, imported Irish butter)

So yellow it almost looks like cheese.

Our cookies never got really crisp (you could bend them), were irregularly shaped and bland.

Sold by the half pound for $3.89 (that's $7.78 per pound).

In our opinion, not worth the money.

Plugra European Style Butter (unsalted - made in the USA)

Equally disappointing.

Very pale in color - almost white.

Comes unsalted and has that slight tang typical of European style butters.

Our cookies spread a lot and baked unevenly.

Sold in half pound packages at $4.29. ($8.58 per pound).

Old Fashioned Raisin Bars

Organic Butter

Both Organic Valley Salted Butter (a national brand) and Nature's Promise (Giant's store brand organic butter) baked pretty much the same.

Store brands are produced by major manufacturers so it's a safe bet these might be the same butter.

Both produced a crisp, slightly greasy, slightly chewy cookie that spread a little more than we'd like.

Edges of cookies browned more than the center.

The fact that the butter was organic had no bearing on its baking qualities.

Around $5.00 per pound.

Small Dairy

Trickling Springs Dairy (Chambersburg, PA - available in Remington, VA at the Farmer's Wife, at Lee Highway Nursery in Warrenton and lots of other places so look around at your favorite store).

We loved this butter!

Cookies were uniform, crispy and didn't spread much.

The heights of the finished cookies were even, not high in the middle and thin at the ends typical of cookies made with butter that contains excess water.

Least salty taste of all brands even when the label said "lightly salted". (Unsalted is available, too.)

Comes in a tub instead of sticks but easy to measure for baking.

Just pop the butter out of the one pound tub and cut into four chunks making them as even as you can.

Softens very quickly and will almost melt like ice cream.

Cookies baked an even color throughout - not browner at the edges.

About $5.85 per pound.

Espressos
Don't waste these on the kiddies!

So what's our advice?
When it comes to cookie baking, it's the quality of the butter that's important.

Trickling Springs tub butter is our pick for this year's holiday cookies with Land O Lakes a close second.

But no matter what the butter, we've never met a cookie we didn't like.

Christmas Baking Made Easy - Set Up a Baking Station

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 27 Nov 2011 16:21:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

Having all your ingredients right
at hand makes baking so
easy!

Thanksgiving is over and we're on our way to Christmas!

Holiday baking is the A#1 item on everybody's to-do list.

Make your holiday baking more love and less labor by setting up a baking station.

It's easy!
Get a sturdy rolling cart or rolling table then stock it with all your non perishable baking supplies and specialty equipment.

Flour, sugar, chocolate, baking powder, baking soda, flavorings, a rolling pin, parchment paper, cookie cutters.... whatever you use most often.

Let's bake!

It's important that the cart or table be on wheels so you can roll your ingredients to where you want to work then roll them away when you're done. Makes things so much easier!

A baking station makes it easy to keep track of your supplies, too.
At a glance, you can see what you have on hand.

Since you work from the cart, your counter stays uncluttered leaving you more work space.

When you're done baking, just roll the cart out of the way.

Once you set up a baking station, you'll wonder how you ever got any baking done without one!

Thanksgiving Recipes - Hunt Country Cooking Thanksgiving Menu

noreply@blogger.com (Karla from Cheesecake Farms) — Wed, 23 Nov 2011 15:01:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

The Mane House at Cheesecake Farms

Pumpkin Pie!!

We're counting down to turkey day here at Cheesecake Farms!

Want a peek at our hunt country Thanksgiving dinner menu?
It's steeped in southern style.

Looks extravagant and lavish but our guests will find it super easy to make!!
Sorry.... we're sold out for this year!!

Traditional Southern Hunt Country Thanksgiving Menu

From the Kitchens of Cheesecake Farms

Orchard Fresh Pear Pie!

Hors d'oeuvres
Hot Orange Cider (for the children)
Hot Orange Cider Toddies (for the adults)
Angels on Horseback

Veggies from our gardens!

Dinner

Williamsburg Peanut Soup
Baked Virginia Ham
Roast Turkey with Apple, Sausage and Fresh Sage Corn Bread Stuffing
Medallions of Vegetarian Turkey
Brown Sugar Crusted Sweet Potatoes
Fresh Green Bean, Mushroom and Onion Ring Casserole
Brussels Sprouts with Orange Chestnut Butter
Toasted Pecan Wild Rice
Home Made Cranberry Sauce
Pickled Watermelon Rind
Spiced Peaches
Salad of Mixed Greens with Raspberry Balsamic Vinaigrette
Pumpkin Bread with Creamery Butter
Local Harvest Virginia Red Wine

Dessert
Trio of Sweets
Pumpkin and Gingersnap Ice Cream Pie
Unsugared Apple Pie
Old Fashioned Orchard Pear Pie
French Roast or Chicory Coffee
Holiday Spiced Tea
Cordials, Brandy, Port

Thanksgiving Recipes - Cook Your Turkey in the Slow Cooker!

noreply@blogger.com (Karla from Cheesecake Farms) — Tue, 22 Nov 2011 12:33:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

Never enough of a good thing!

It's time for that traditional Thanksgiving turkey.

Here in Virginia, the continuing controversary about serving turkey for Thanksgiving is hot and heavy with no end in site.

Purests point to the fact that ham is the historically correct entree for a southern Thanksgiving. Our fore fathers and fore mothers would not have served turkey, they say. Turkey is northern fare.

Whether it is or whether it isn't, turkey is still number one at Thanksgiving but many Southern homes give a nod to our heritage by serving both ham and turkey.

You just can not have too many good things to eat at Thanksgiving!

Slow Cooker Roasted Turkey Breast

This is an incredibly easy (and scrumptious) way to cook a turkey breast.

Moist and juicy plus it frees your oven for other yummy things like pies! Just pop it into the slow cooker and forget it!!

A great way to add extra serving of white meat.

Perfect for small family feasts, too.

Once you roast a turkey breast in the slow cooker, you'll never cook it another way!!

>>>>>>>>>>>>>>
1 turkey breast (4-6 pounds - thawed, if frozen)
>>>>>>>>>>>>>>

Wash turkey well under tepid running water. Drain.

Put turkey into a slow cooker, cutting, if necessary to fit. Cover.

Set cooker on high and cook 4-5 hours or until a meat thermometer reaches 170 degrees.
Like all slow cooker recipes, the exact time is very forgiving.

Remove from cooker and keep warm for serving.

Use the broth as part of your stock when making your gravy.

Karla's Tips
There is nothing else and no other ingredients to this recipe! Really!!
The slow cooker was NOT preheated.
Do not add any liquid.

Thanksgiving Recipes - Fresh Ideas for Easy Home Made Cranberry Sauce

noreply@blogger.com (Karla from Cheesecake Farms) — Mon, 21 Nov 2011 11:17:00 +0000

From the Kitchens of Cheesecake Farms

www.CheesecakeFarms.com

Waiting for Thanksgiving left overs

Skip that canned cranberry sauce for an easy, home made one.

Almost faster than opening the can and once you make your own, you'll never go back.

Now's the time to buy extra bags of fresh cranberries and tuck them into the freezer for cranberry treats till cranberry season rolls around again next Thanksgiving.

Cranberry bread, cranberry scones, cranberry ginger bread, cran-apple pie, cranberry muffins and so many more yummy treats to enjoy all year long but fresh cranberries are only available this time of year so you have to think ahead.

No special tricks for freezing.

Simply over-wrap the bags of cranberries (just as they come from the store) with another plastic bag and tuck into the freezer.

When ever you need cranberries for a recipe, just remove the portion you need (the berries don't stick together) rinse them under tepid running water, drain and stir into your recipe. No thawing needed.

No Cook Fresh Cranberry and Orange Relish
Ditch that canned cranberry sauce for some honest to goodness real stuff made from scratch.

In less time than you think you'll have the shining star of your Thanksgiving feast.

This recipe is so easy and yet so gourmet!

Best made not more than 1 day in advance.

>>>>>>>>>>>>>

Makes about 3 cups

>>>>>>>>>>>>>

1 package fresh cranberries (12-16 oz)
1 thick skinned orange (like a navel orange - about 3 inches in diameter)
Sugar to taste (about 1/4 cup to 1 cup sugar)

Wash cranberries. Remove stems and shriveled berries. Wash orange.

Cut orange (peel and all) into random chunks. Remove any seeds and white center core.

Using the food processor, chop cranberries and orange chunks (with peel) together by pulsing. Do not puree.

Remove mixture to bowl. Add sugar to taste. Refrigerate until serving.

Karla's Tip:

Be sure to use a thick skinned navel orange. Thin skinned oranges (like juice oranges) do not work well in this recipe.

Ported Cranberries
Prepare up to a week in advance to let the flavors mellow.

Great spooned over toasted pound cake or vanilla ice cream.

(Or, here's a thought, put the vanilla ice cream on top of the cake and have both topped with these yummy ported cranberries!!)

>>>>>>>>>>>>>>>>>>
Makes about 3 cups
>>>>>>>>>>>>>>>>>>

1 (12-16 oz.) bag fresh cranberries
2 cups port wine (any type - other wines not recommended)
1-1/2 cups dark brown sugar (lightly packed to measure)

Wash cranberries under tepid running water. Drain.

Remove any stems or shriveled berries.

In a large pot, bring wine and sugar to a boil, stirring occassionally to disolve sugar. (This boils over like a volcano making a HUGE mess so watch carefully.)

Add cranberries. Cook on medium/low heat till they pop - about 5 minutes. Using a slotted spoon, remove popped cranberries and put into a heat proof dish.

Continue cooking liquid (uncovered) until it reduces by half - about 10 minutes.

Pour reduced liquid over cooked cranberries. Stir.

Cool to room temperature - about an hour. Cover and refrigerate until serving time.

Thanksgiving Recipes - UnSugared Apple Pie

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 20 Nov 2011 16:39:00 +0000

From the Kitchens of Cheesecake Farms

www.CheesecakeFarms.com

Can you make a pie without sugar?
Yes, you can!!

Cutting back on sugar?

Good for you!!

This pie is a REAL pie made with real fruit.

No artificial sweeteners or other yuck-y things.

Just the sweet taste of sweet apples.

Cook better with less.

Less money. Less work. Less sugar.

No one will miss the sugar......especially if you top it with a scoop of ice cream.

Who knew good health could taste this good?

Unsugared Apple Pie

Not a smidgeon of added sugar in this little gem but plenty sweet.... no artificial sugar either! The sweetness comes naturally from sweet apples!!

This does NOT taste like a diet pie and, actually, it isn't a diet pie.

It's an honest to goodness real pie that just happens to be made without sugar.

You're going to be surprised!

>>>>>>>>>

Makes one (10 inch) pie

>>>>>>>>>>

Pie crust for a 2 crust (10 inch) pie (purchased or home made)

12 (4 inch) red or yellow delicious apples (peeled, cored and coarsely chopped - about 10 cups)

1/4 cup dark raisins

1/4 cup walnuts (halves and pieces)

3/4 cup unsweetened apple juice

1 tablespoons butter

1 tablespoon instant or quick cooking tapioca

1/4 teaspoons vanilla

Position oven rack so pie will bake in lower third. Preheat oven to 400 degrees.

Line pie pan with bottom crust. Fill with apples, raisins and nuts.

In a small sauce pan, heat juice, butter, tapioca and vanilla until butter melts. Pour over apples in crust.

Top with second crust.

Crimp edges.

Cut a steam hole in the center of the pie.

Bake in preheated oven 50 minutes or until crust is browned on the bottom and apples are tender.

Cool completely before cutting so the juice thickens.

Cutting too soon results in a watery pie.

Thanksgiving Recipes - Crumb Topped, Brown Sugar Apple Pie with a Whole Wheat, Pat in the Pan, No Roll Crust

noreply@blogger.com (Karla from Cheesecake Farms) — Fri, 18 Nov 2011 15:25:00 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

No one will ever guess that this is a "pat in the pan" crust

Thanksgiving is just around the corner and it wouldn't be Thanksgiving without pies.

Here's a super nutritionally charged pie that tastes every bit as good as it looks.

Don't tell anyone how healthy it is...... you don't want to scare them away from a second slice!

Crumb Topped
Brown Sugar Apple Pie with a Whole Wheat
Pat in the Pan - No Roll Crust

Sneak extra fiber and nutrition into desserts with a whole wheat crust. Not too sweet but so wonderfully yummy!

The best part is that you pat the crust into the pan. No rolling required!

Easy enough for novice bakers but fancy enough for pros.

>>>>>>>>
Makes one (9 inch) deep dish pie
>>>>>>>>

Crust

1/2 cup whole wheat flour
3/4 cup all purpose (white) flour
2 tablespoons sugar
1/4 cup white vegetable shortening (like Crisco or Natural Balance - see Karla Tip below)
1/2 stick butter (4 tablespoons)
2 to 3 tablespoons ice water

Make ice water by putting an ice cube into a half glass of water. Set aside.

Pulse all ingredients (except ice water) in the food processor until uniform looking - about 30 seconds.

Add 2 tablespoon ice water (no cubes) and pulse until it comes together into a ball - about 45 seconds. If necessary, add an additional tablespoon of water.

Remove dough from processor and pat evenly into pan a bit at a time.

Make the top rim of the pie crust thicker and flute.

Put crust into the refrigerator or freezer while preparing the filling and crumbs.

Filling
7 cups baking apples (peeled, cored and sliced 1/4 inch thick - like York, Granny Smith or Winesap - about 9 three inch apples)
2 tablespoon lemon juice
1 tablespoon instant tapioca
1/2 cup dark brown sugar (packed)
1/4 teaspoon nutmeg

Toss all filling ingredients together and spread into crust. Press mixture down lightly to shift fruit and fill in gaps. Make crumbs.

Crumbs
1/2 cup all purpose flour
6 tablespoons brown sugar (packed)
3 tablespoons butter
2 tablespoons wheat germ

Pulse everything together until uniform looking. Remove from processor and squeeze together making random sized crumbles. Sprinkle evenly over top of pie.

Position oven rack so pie will bake in lower third. Preheat oven to 400 degrees.

Put pie on a cookie sheet to catch drips.

Bake 50-55 minutes or until apples are tender and juice is bubbling.
If crust is getting too brown, tent with aluminum foil.

Karla's Tip - Shortening
The healthy trend is to use shortening without trans fats. This kind of shortening is also called non-hydrogenated shortening and is readily available in grocery stores every where but you have to carefully read the labels. There are many brands available. Check the health food aisle as well as the baking aisle.

Natural Balance brand shortening is non-hydrogenated. It doesn't have any trans fats. It's vegan and made from expeller pressed (first cold press) oils.

It looks like clear margarine when you unwrap the sticks. Not cheap, but a nice alternative. Natural Balance shortening is found in the refrigerator case near the butter and margarine.

Old fashioned lard, btw, is a non -transfat shortening.