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Christine’s Famous Cheesecake

December 25th, 2023
Cheesecake – Notice three layers.

Chris is famous for this cheesecake. People always ask her to make it for them. I actually got the recipe from a client I sold cookware to years ago. (Joe)

Instructions:

There are three steps to make this simple and amazing cheesecake.

  1. Place the graham crackers in on the bottom of a spring form pan padded tight with your hand.
  2. Mix the cream cheese, eggs, sugar, and vanilla really good for a couple minutes. Pour that mix over the graham cracker crust. Bake it in the oven at 375 degrees for 20 minutes. Take it out and let it cool on a cooling rack for 30 minutes.
  3. Now, make the sour cream topping, pour that on top, and put it back in the oven at 475 degrees for 10 minutes. After that, let it cool, cover it with tin foil, and put it in the fridge until you are ready to serve.

Crust (bottom):

  • 1 1/4 cup of graham cracker crumbs
  • 1/4 cup of melted butter
  • 1/4 cup of sugar

Cheesecake (middle layer):

  • 1 lb. of cream cheese (2 eight oz. packages)
  • 3 eggs
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla

Topping (top layer):

  • 1 16 oz. container of sour cream
  • 1/4 cup of sugar
  • 1 teaspoon of vanilla

Images:

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Posted in Christine's Favorite Recipes, Desserts, Holidays, Joe's Favorite Recipes

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Hot Chocolate Cookies

December 20th, 2020

Go Back PrintRecipe Image

Hot Cocoa Cookies - glorioustreats.com

HOT COCOA COOKIES

COURSE: DESSERTCUISINE: AMERICANKEYWORD: HOT COCOA COOKIES PREP TIME: 30 MINUTESCOOK TIME: 15 MINUTESTOTAL TIME: 45 MINUTES SERVINGS: 40 CALORIES: 168KCALRich, chocolaty and delicious, these are a perfect cookie for Christmas, or any time of year!

INGREDIENTS

FOR THE COOKIES

  • 1/2 cup unsalted butter 1 stick
  • 12 oz semi-sweet chocolate
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 25 large marshmallows approximately

FOR THE ICING

  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter 1/2 stick, melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract
  • assorted sprinkles

INSTRUCTIONS

MAKE THE COOKIES

  • In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
  • Add the cooled chocolate mixture and blend until just combined.
  • While mixing, add the flour mixture slowly and blend until just combined.
  • Scrape down the sides of the bowl, then cover the dough and refrigerate at least 1 hour.  The dough should be firm.  If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
  • Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
  • Bake cookies about 12 minutes.
  • While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.

PREPARE COOKIE ICING

  • Prepare cookie icingby combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
  • Allow icing to set up about 30 minutes before serving.

NOTES

Cookies can be stored in an airtight container up to 2 days. Change the sprinkles to coordinate with various holidays.

NUTRITION

Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 42mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 128IU | Calcium: 25mg | Iron: 1mg

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Posted in Aurelli's Favorite Recipes, Bakery, Christine's Favorite Recipes, Christmas, Desserts, Holidays, Penelope's Favorite Recipes

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Blueberry Scones

December 20th, 2020
Blueberry Scone Recipe that Chris Uses

Everyone seems to love these blueberry scones that Christine makes once in a while. She makes them for our grandchildren’s tea party each year on Valentine’s Day.

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Posted in Bakery, Breakfast, Desserts, Holidays, Side Dish

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Cheese Blintzes

December 6th, 2020

This is our favorite blintz recipe. Made right, they are better than any restaurant blintz anywhere. Chris has been making these for years and I’ve yet to find anyone who doesn’t love them. We usually top them with fresh strawberries or jam. They’re a good dessert too.

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Posted in Breakfast, Christine's Favorite Recipes, Desserts

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John Martinico’s Biscotti Recipe

December 4th, 2020

Biscotti – Italian Style – Uncle John always made the best biscotti and that was just the beginning.

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Posted in Christmas, Desserts, Holidays

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Old Fashioned Chocolate Cake

November 25th, 2020

This is the best chocolate cake recipe we’ve ever found. Top it with the Perfect Chocolate Frosting and you’ll love it.

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Posted in Christine's Favorite Recipes, Christmas, Desserts, Holidays

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Perfect Chocolate Frosting

November 25th, 2020

INGREDIENTS

Perfect Chocolate Frosting
1/2 cup(1 stick) butter or margarine
2/3 cupHERSHEY’S Cocoa
3 cupspowdered sugar
1/3 cupmilk
1 teaspoonvanilla extract

DIRECTIONS

  • 1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • 2. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Posted in Christine's Favorite Recipes, Christmas, Desserts, Holidays

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Pumpkin Roll

November 25th, 2020

Pumpkin rolls are a treat we like to make on Thanksgiving and / or Christmas. Everyone loves these pumpkin rolls.

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Posted in Christine's Favorite Recipes, Christmas, Desserts, Holidays

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Christine’s Lemon Squares

January 17th, 2018

Ingredients for Crust 

  • 1 cup butter
  • 1/2 cup powdered sugar
  • 2 cups sifted flower

Instructions for Crust

Blend together butter and powdered sugar until pale in color.  Mix in flour.   Press into lightly buttered 13 x 9 inch baking pan.  Bake at 350 degrees for 20 to 25 minutes or until set.  Set aside.

Ingredients for Filling

  • 4 eggs
  • 2 cups of sugar
  • 1/3 cup of lemon juice
  • 2 teaspoons grated lemon rind
  • 1/4 cup of flour
  • 1/2 teaspoon of baking powder

Instructions for Filling

Beat the eggs, then  combine eggs, sugar, lemon juice, lemon rinds, flour, and baking powder. Beat all together.

Pour filling over cookie layer and bake at 450 degrees for 25 to 30 minutes.  Cool slightly then cut into squares.  Dust lightly with additional powdered sugar.

Makes 3 dozen lemon squares.

 

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Posted in Christine's Favorite Recipes, Desserts

(Baked) Paczki – Polish Doughnuts

February 23rd, 2017

Image may contain: dessert and foodPrep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 30 minutes

 Makes: 12
—

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons (1 packet = 7 grams) yeast (instant or regular)
  • 2/3 cup 1% milk – warmed to 120°F for instant/110°F for regular yeast
  • 3 Tablespoons oil (canola or extra light olive oil)
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • about 1/4 cup extra flour
  • 1 Tablespoon melted butter
  • 1/3 cup sugar for coating
  • 1 cup jam, custard, or filling of choice

Instructions:

  1. Place flour, sugar, salt, & yeast in large bowl.
  2. Stir in warm milk, followed by oil, egg yolks & vanilla.
  3. With electric mixer, beat for 2 minutes on high speed.
  4. Stir in enough flour until the dough holds together.
  5. Place dough on a floured surface and knead 50 turns, cover with plastic and let rest 10 min.
  6. If using custard filling, make it now so it can cool. (see recipe below)
  7. Line a large baking sheet with parchment paper.
  8. On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.
  9. Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) After 30 minutes, preheat oven to 375° F.
  10. When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.
  11. Meantime, melt butter and place 1/3 cup sugar in a plastic produce bag, and lay down some wax paper to save cleanup.
  12. Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar. Shake off excess.
  13. Fill using a pastry bag with a long slender tip, pushing into the side. Serve immediately.
Custard Filling:
  1. In a small saucepan, combine 1/4 cup sugar + 1 Tablespoon cornstarch. Slowly stir in 1 cup 1% milk + 1 egg yolk. Bring to a boil & cook about a minute, stirring constantly, until thickened. (it thickens more as it cools) Transfer to a plate and let it stand, undisturbed, to cool thoroughly before using – refrigerate if necessary.
  2. Fill paczki with filling using a pastry bag with a long slender tip, pushing into the side. Or slice an opening in the side and insert filling with a spoon. Serve immediately.

Note: If using a pastry bag, choose a smooth jam and not one with pieces of fruit as they can clog the tip.

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Posted in Desserts, Holidays