Cherry Cheesecake

Ingredients

8 oz cream cheese (softened)

1 can sweetened condensed milk

1/3 cup lemon juice (fresh)

1/4 tsp vanilla

1 can cherry pie filling

1 graham cracker pie crust

Instructions

Using a hand mixer, beat cheese until mostly smooth.   

Add milk, lemon and vanilla.  Mix thoroughly.  

Pour mixture in crust.  Cover and refrigerate.

After pie has become firm, cover with cherry pie filling.

Pie should be refrigerated at least 8 hours before serving.

Note:  standard pie crust size works but 2 extra serving size is better.  

Classic Spritz Cookies

CLASSIC SPRITZ COOKIES from Pampered Chef


INGREDIENTS
1½ cups butter (3 sticks), softened
1 cup sugar
1 egg
1 tsp vanilla extract
3½ cups all-purpose flour
 Colored sugar or sprinkles (optional)

DIRECTIONS
Preheat the oven to 375°F.  In a large mixing bowl, beat the butter and sugar on medium speed of the electric mixer about 3 minutes or until creamy, scraping down the sides as necessary. Add the egg and vanilla; beat well. Add the flour; mix on low speed just until blended, scraping down the sides as necessary. (The dough will be soft; do not refrigerate.)

Fit the Cookie Press with the desired disk and fill it with the dough. Press the dough onto the Cookie Sheet 1" (2.5 cm) apart. Decorate the cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until the edges are light golden brown.

Yield:  6-7 dozen

TIPS
Use KitchenAid mixer with paddle attachment.

Cinnamon Rolls

Original from cooking classy and updated with some personal changes.

Makes 15 large rolls

Oven Temp:  375 degrees

Ingredients

Dough
1/4 cup warm water, 110 - 120 degrees
1 Tbsp active dry yeast (2 packs)
1/2 tsp granulated sugar

3/4 cup buttermilk, at room temperature*
2 large eggs, at room temperature**
1/2 cup granulated sugar
1 tsp salt
1/2 tsp vanilla extract
6 Tbsp unsalted butter, melted
3 1/2 - 4 cups bread flour

Filling
6 Tbsp unsalted butter, softened
1 cup granulated sugar
2 Tbsp cinnamon

Icing
1/4 cup unsalted butter, softened
4 oz. cream cheese, softened
1/2 tsp vanilla extract
1 1/2 cups powdered sugar

Instructions

---PREP---

Bring to room temperature:

  2 eggs 

  3/4 c. Buttermilk 

  2 sticks butter

  4 oz cream cheese

---START---

Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise). 

Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.

Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour.  Knead mixture until combined.

Prepare microwave for proofing by heating measuring cup with 2 c. water for 5 mins.

Continue to knead on moderately low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom.)

Transfer dough to an butter bowl (use butter wrapper), cover with plastic wrap and towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.  (Will need to reheat water after 45 min. by removing pans and reheating water again.)

Prepare filling by whisking together brown sugar and cinnamon in a bowl.  Set aside

Prepare pans by lining 7 by 7 pans (3) with parchment paper.  Set aside.

---WAITING---

Prepare microwave for proofing by heating measuring cup with 2 c. water for 5 mins.

Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll (or press) dough out into an 22.5 (or 24) by 18-inch rectangle.

Spread 6 Tbsp butter evenly over entire surface. Sprinkle and spread sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along long edge).

Beginning on long side, tightly roll dough into a cylinder. Pinch the seam to seal.

Cut into 15 equal portions (1 1/2-inch each approx) using a serrated knife.  Arrange rolls on prepared pans.  Should be 5 per pan (1 in each corner and 1 in the middle).

Cover with plastic wrap (leave plastic a little loose but be sure it fully encloses to keep air out.).

Stagger and stack pans.  Place in warmed microwave until doubled in volume, about 1 1/2 hours.   (Will need to reheat water after 45 min. by removing pans and reheating water again.)

Preheat oven to 375 degrees near the last 20 minutes of rolls rising.

Prepare icing by whipping butter and cream cheese together until smooth and fluffy.   Add in vanilla and powdered sugar and whip until light and fluffy.

---WAITING---

Bake rolls in preheated oven until centers are no longer doughy, about 20 minutes (center should be 185 degrees on an instant read thermometer).

Let rolls rest 5 miinutes.   Spread icing over hot rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15-25 seconds.

Recipe Notes

*Warm buttermilk gently in the microwave to bring it to room temperature. Heat it on 30% power in a microwave safe cup, in 20 second increments stirring between each, until it registers about 75 degrees on an instant read thermometer (no more than 90 degrees or it will curdle!).

**To quickly bring eggs to room temperature place them in a bowl and cover with warm water. Let rest 10 minutes.

For the overnight method, immediately after you've cut rolls and placed them in pan wrap with plastic wrap and chill overnight. Then following day remove from fridge, keep covered and let rest at room temperature until doubled in volume, about 2 hours. Continue to bake as directed.

French Toast (Mixture)

2 eggs
2/3 cup milk
1/4 tsp cinnamon
1 tsp vanilla

T & T Potatoes

These are the yummy potatoes that Tony and Tammy shared with us during Camping 2019.


INGREDIENTS
5 lbs potatoes
2 packages of onion soup mix
.5 lb butter (2 sticks)


DIRECTIONS
Clean and peal potatoes.  Cut in 1 inch cubes.  Place in large baking dish.   Sprinkle with soup mix and stir.    Cut butter into small cubes and dot on top of potatoes.Bake in oven or on a bbq (in a foil pan).


Note:  BBQ about 1 hour is best.  I have had no luck using the oven.

Mole

**This recipe makes enough for 2 large family dinners.**

INGREDIENTS
3 medium - Chili Pasilla (dry) [Remove stem and seeds]
8 medium - Chili Negro (dry) [Remove stem and seeds]
8 medium or 12 small - tomatillo [Remove husks and rinse in water]
10 - tomato roma
1 large - onion yellow [Sliced in 1 inch slices]
3 large cloves - garlic [Peeled]
ginger - raw, size of a walnut [Peeled]
tortilla - 2 homemade (preferred) or 2 store
sourdough bread - 4 loaf slices (each about 2 inches)

SPICES
1/2 tsp - ground pepper
15 - peppercorns
6 - bay leaves
20 - almonds (raw) [Place in a mug and cover with water.  Cook in microwave for 1 min.  Drain and remove husks]
1/2 stick - cinnamon
1/2 cup - raisin
1 cup - peanuts (raw)
1/2 cup - pumpkin seeds
1/4 tsp - cloves (ground)
1/4 tsp - thyme (ground)

SEEDS
1 cup - sesame seeds

DIRECTIONS
1.  Toast INGREDIENTS:
In large skillet on med/high, add oil (one turn of pan), toast each until brown/soft and move to a stock pot for holding.
> chiles - toast 10 seconds per side. color will change slightly.  Can also toast chiles in microwave instead for 20 seconds.
> tortilla - toasted like a tostada
> sourdough bread - toast until crunchy
2.  Toast SPICES:
In large skillet on med/high, add oil (one turn of pan), combine all spices and toast until brown/soft and move to a stock pot (same pot from step 1) for holding.
3.  Toast SESAME SEEDS:
In large skillet on med/high (NO OIL), toast seeds until lightly brown.  Swirl pan to avoid burning.  Add HALF of the seeds to the stock pot (same pot from step 1) and reserve half for serving to sprinkle over mole.
4.  Add turkey stock to the stock pot (which has all the items from steps 1/2/3 except for 1/2 cup of seeds) to cover ingredients/spices/seeds.  Turn on heat to medium and cook until all is soft.
5.  Fill a blender half full with the mixture and add several ladles of turkey broth.  Blend until smooth.   Move to another stock pot.  Repeat until all of the mixture has been blended (adding stock as needed).
6.  Run entire mixture through a strainer to remove all bits.
6.  In a very large pot on med/high, add oil (two turns of pan).  Once hot, add newly blended/strained mixture.  Simmer and add more broth.  Cook until it thickens.   Add turkey meat directly to pot (if desired).

---------------------------------------------------------
TURKEY
1 turkey - clean/raw and cut up
2 large - onion
4 large cloves - garlic
1 tbsp - salt

Add to stock pot and cover with lots of water.  Cook until done.
Remove turkey and clean/pick apart turkey
Save broth!!
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Meat Spaghetti Sauce and Rigatoni

This is Rosy's recipe that she shared with us at camping.

Sauce:

1/4 cup of olive oil

1 whole sweet yellow onion

5 cloves of garlic

56 oz can crushed tomatoes

28 oz can tomato paste

28 iz can tomato sauce

1/4 cup sugar

2 tsp dried basil

2 tsp dried parsley

1 tsp pepper

1 tsp dried oregano

2 tsp salt

Heat oil over medium low heat add garlic and onion stir until soft and golden do not burn.  Cook everything over medium heat.  Use immersion blender to sauce till no chunks. Simmer for 2 hours.

Meat:
Add sauce to 1.5 of browned ground sirloin or beef. Bring to boil.  Simmer 1 hour more


Rigatoni:

Use the same recipe but add a container of ricotta cheese to the sauce and meat then simmer for an hour because my kids don't like the chunks of ricotta in the rigatoni.  Then boil the rigatoni noodles and add that to the sauce mixture then get a 13x9 baking dish layer pasta/ sauce mixture with mozzarella and parmesan cheeses