Raspberry Cheesecake Swirl

Crust:

1 1/2 cups Graham Cracker crumbs (~8 sheets)

1/4 cup Sugar

1/2 cup Butter, melted

Raspberry Swirl:

2 cups fresh or frozen Raspberries

1/4 cup Sugar

2 Tablespoons Lemon Juice

1 Tablespoon Cornstarch

Cheesecake:

3 packages Cream Cheese, softened

1 cup Sugar

1 teaspoon Vanilla

3 Eggs

1 cup White Chocolate Chips, melted

1/2 cup Sour Cream

Prepare Crust:

Preheat oven to 325.

In a food processor combine crust ingredients.  Mix until well combined.

Press graham cracker mixture into bottom of a 9 inch springform pan.

Bake for 10 minutes, then set aside to cool.

Make Raspberry Swirl:

In a small saucepan, combine raspberries, sugar, and lemon juice.  Cook over medium heat for 5-10 minutes, smashing with a potato masher while stirring.  Strain.

Whisk cornstarch with 1/4 cup of raspberry mixture.  Pour cornstarch mixture into raspberry sauce while whisking, over medium heat till thickened.

Remove from heat and let cool completely.  

Prepare the Cheesecake Filling:

In a stand mixer, beat cream cheese and sugar until smooth.

Add Vanilla and eggs, one at a time, beating after each addition.

Mix in the melted chocolate and sour cream until smooth.

Assemble the Cheesecake:

Pour half of the cheesecake filling over the cooled crust.

Dollop half of the raspberry sauce over the filing and use a knife to swirl it gently.

Repeat with remaining cheesecake filling and raspberry sauce, creating a swirl pattern on top.

Bake for 55-65 minutes, or until the center is almost set.  The center should still jiggle slightly.  Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

 

Broiled Cod

1/2 cup Fat-free Italian Dressing

1 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Garlic Powder

1/4 teaspoon Curry Powder

1/4 teaspoon Paprika

4 Cod filets

4 teaspoons Butter, divided

Preheat Broiler.

In a 13x9 dish, mix marinade ingredients.  Add cod turning to coat.  Let stand for 15 minutes.  

Prepare jelly roll pan with a rack for broiling.

Place cod filets on a rack, discard remaining marinade.  Broil 3-4 inches from heat until fish begins to flake, about 10-12 minutes.  Top each filet with some butter.  

Lemon Cupcakes

1 box Lemon Cake Mix

1 Cup Sour Cream

24 cupcake wrappers

1 batch Lemon Cream Cheese Frosting

Mix Lemon Cake Mix with the ingredients directed on the box, including Sour Cream.  Poor batter into prepared muffin tins with cupcake wrappers.  Bake as directed.  

The cupcakes will not look pretty or rise uniformly.  Let them cool completely on a cooling rack.  

While cooling, prepare Lemon Cream Cheese Frosting.  

Frost cooled cupcakes.  

Refrigerate.

Roasted Garlic

1 Garlic head

1 T Olive Oil

Preheat oven to 400.

Peel off the papery layer of the garlic head while keeping the cloves intact.

You will need a big enough sheet of aluminum foil to wrap around the garlic.

Chop off about 1/4 inch from the top of the garlic head.

Place the garlic in the center of the foil and pour olive oil on top.  Cover the garlic with the foil and place in the oven.  Roast for 30-40 min or until garlic is golden brown and fragrant.  

Remove from oven and let it cool for 5-10 minutes before adding to the bread dough.

Sourdough (quick reference)

In a glass mixing bowl combine: (eat at 6pm start at 6:30am)

125 g Sourdough Starter (1/2 cup) 

15 g salt (2 1/2 teaspoons) if doing sweet 50 g Sugar (1/4 cup)

350 g water (1 1/2 cups)

                (in a large cup, combine salt and water (sugar if doing sweet) then add to glass bowl)

500 g Bread Flour (4 cups)

Cover bowl and rise 8 hours. (form at 3pm)

Mix ins (pick one color if desired):

8 oz jar Sun-dried Tomatoes (pat dried of oil and chopped) and 2 Tablespoon Pesto (drained)

3 Jalapeños, 4 oz sharp cheddar (shredded), 1/2 T Everything Bagel Seasoning 
4 oz Parmesan and 1 T Rosemary

4 oz Parmesan and 3 Tablespoons Pesto (drained)

Roasted Garlic, 1 T Rosemary, and 4 oz Swiss Cheese (shredded)

4 oz White chocolate chips and 4 oz craisins 

1 T Cinnamon, 1/4 cup Sugar, 1/4 cup Brown Sugar, and 1/4 cup softened butter (make a paste with everything)

1 Granny Smith apple, chopped, 1/4 cup Brown Sugar, 1/4 cup Sugar, 1/4 cup softened cream cheese, 1 Tablespoon Cinnamon, 1/4 teaspoon nutmeg, 1/2 lemon zested 

Heat oven to 450 with pizza stone and Dutch oven. Let rise for 1 hour. (bake at 4:10 pm)

Sprinkle some flour on top of dough and score. 

Bake at 400 for 40 minutes.  Remove lid and bake 4 min longer. (if doing sweet with sugar mixed in dough, remove after the 40 minutes of baking)  

Let rest 30-60 min. (eat at 6 pm)

Some other timing suggestions:

Before you go to bed:

Start at 10 pm

Form at 7:30 am

    Mix ins if desired

    Heat oven 450 with pizza stone and Dutch oven

Bake at 8:40 am

    lower temp to 400

    Bake for 40 min.

    Remove lid and bake another 4 min.

Cool till 10:30 am

Wake in middle of night:

Start at 3:30 am

Form at 12 pm

    Mix ins if desired

    Heat oven 450 with pizza stone and Dutch oven

Bake at 1:10 pm

    lower temp to 400

    Bake for 40 min.

    Remove lid and bake another 4 min.

Cool till 3 pm

Note: If I am going to make 2 sourdoughs in one day I offset the 2nd loaf 1 hour.  After you finish baking the first loaf, put your Dutch oven back in oven and turn up heat to 450.  It will be good to go when 2nd loaf is ready to score and be placed inside.  Because of this double baking your Dutch oven will get stains.  Don't try to scrub till they come out.  It is just proof that it is well loved.  

START	Form	Bake	Cool till
10:00 PM	7:30 AM	8:40 AM	10:30 AM
10:30 PM	8:00 AM	9:10 AM	11:00 AM
11:00 PM	8:30 AM	9:40 AM	11:30 AM
3:00 AM	11:30 AM	12:40 PM	2:30 PM
3:30 AM	12:00 PM	1:10 PM	3:00 PM
4:00 AM	12:30 PM	1:40 PM	3:30 PM
4:30 AM	1:00 PM	2:10 PM	4:00 PM
5:00 AM	1:30 PM	2:40 PM	4:30 PM
5:30 AM	2:00 PM	3:10 PM	5:00 PM
6:00 AM	2:30 PM	3:40 PM	5:30 PM
6:30 AM	3:00 PM	4:10 PM	6:00 PM
7:00 AM	3:30 PM	4:40 PM	6:30 PM
7:30 AM	4:00 PM	5:10 PM	7:00 PM
8:00 AM	4:30 PM	5:40 PM	7:30 PM
8:30 AM	5:00 PM	6:10 PM	8:00 PM

Flour Tortillas (unleavened bread)

2 cups + 6 Tablespoons All Purpose Flour

1/2 teaspoon Salt

1 cup warm Water

Combine the flour and salt in a stand mixer bowl.  Turn mixer on and gradually add water while stirring until forms a ball.  Knead the dough for 3 minutes.

Preheat skillet over medium high heat (no need to grease it).  

Knead dough again for 1 minute.  Divide the dough into 4 equal portions (if doing tortillas divide into 10 equal portions).  Shape portions into balls.

On a lightly floured surface, roll each dough ball into a 6 inch circle, about 1/2 inch thick (if doing tortillas make thin disks and keep remaining portions covered with dish towel).

Cook on hot skillet for about 2 minutes on each side (if doing tortillas cook for 34-50 seconds per side).

Stake cook bread on top of each other and wrap them in a clean, dry kitchen towel.  

Unleavened Bread

2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 teaspoons Salt
2 Tablespoon Olive Oil
1 1/2 cup warm Water

In a stand mixer, combine flours and salt.  Start mixer and add oil.  Gradually add in the water until a firm consistent dough is formed.  
Remove bowl from mixer and mix by hand for 3 minutes (dough still in bowl).  Cover and let rest for 15 minutes.  

Cut the dough into 4 equal parts (if making oven pizza size) or 8 equal parts (if making stove top size).  Brush with Olive Oil, cover and let rest for another 15 minutes.  

Preheat oven 500, putting a pizza stone to heat up as well.  

For Pizza stone:
Stretch dough in every direction to form a 12 inch disc, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 4 minutes.

For stovetop:
Stretch dough in every direction to form to size of cast iron pan, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 2 minutes each side.