Desserts Cheerleader Cheesecake

Cheerleader Cheesecake [Tooey’s Favorite] using Cuisinart and microwave.

Crust:

Make your own graham cracker crust.

Buy Honey Grahams. Take a couple of packets, break apart and crumb in the Cuisinart.

Get a total of 2 Cups of Crumbs.

Then: Using a 2 qt utility dish. It can be the dish you are going to make the cheesecake in.

Add:

½ C butter [or margarine] I use butter.

Cook on Full power for 1 to ½ minutes or until melted.

Blend in:

2 C graham cracker crumbs

½ C sugar

½ t cinnamon [I use Penzey’s Vietnamese Ceylon Cinnamon]

Press crumb mixture firmly against bottom and sides of dish. Bake in microwave on full power for 1:40 minutes up to 2 minutes. Depends on the strength of your microwave. Set aside.

Filling:

3 8oz each pkgs of cream cheese

5 eggs

1 C sugar

½ t vanilla [Always use pure vanilla. I use double strength vanilla]

Place cream cheese in Cuisinart and pulse until creamy. May have to scrape bowl. When creamy, add eggs one at a time and pulsing one or two times. Best to break eggs individually in a measuring cup and then pour in to prevent egg shell pieces. Mix in sugar and vanilla. Process until smooth. [appox 30 seconds] Pour over prepared bowl in crust. Don’t wash processor bowl.

It is best to use a round glass dish; however, a rectangular can be used but the edges of the cheesecake will get a little hard.

Bake in microwave. [While some instructions say to cook on level 6 for 20 to 25 minutes or until knife in center comes out clean, I’ve found it better to cook in three time segments. I can better monitor the progress and microwaves do vary in strength of settings.] I cook as follows:

1–6:30 minutes at level 8 Turn the dish if don’t have a turntable

2–6:30 minutes at level 7. “”“”“

3–6:30 minutes at level 7 or 6. 6:30 means 6 minutes 30 seconds.

Remove from oven.

Topping:

2 ½ C dairy sour cream

1/3 C sugar

1 ½ t vanilla.

Mix together in processor until smooth. Pour over cheesecake. Bake in microwave on Level 8 for 1:40 to 2;00 minutes, just until edge is set.

Chill until ready to serve. Yummy!

Banana Pudding

Pudding Banana – Big Papa’s
Better Homes and Gardens November 2010 p. 214

3 Cups half and half
3/4 C sugar
½ C all purpose flour
½ t salt
3 Egg yolks
2 T unsalted butter at room temperature
2 T pure vanilla extract
2 Egg whites
1/4 t cream of tartar
½ t pure vanilla extract
½ C powdered sugar
½ of 12 oz. Box vanilla wafers (about 44)
3 Bananas, ripe, sliced 1/4 inch thick

Pudding:
Combine half and half and sugar in top of a double boiler set over simmering water.
Whisk in flour and salt until combined, about 2 minutes.
Remove from heat.
Place egg yolks in a separate bowl.
Gradually add half of the hot cream mixture, stirring constantly to temper the eggs.
Whisk egg mixture into remaining hot cream and place back over the simmering water.
Cook, whisking constantly, until mixture has thickened to pudding, about 10 minutes.
Remove from heat.
Stir in butter and vanilla; set aside.
Meringue:
Preheat oven to 350 degrees.
Beat egg whites in a bowl with an electric mixer for 1 minute. Add the cream of tartar, vanilla, confectioner’s sugar. Beat on medium high until the whites form stiff peaks.
Assemble:
Cover bottom of a 2 quart square baking dish with half of the vanilla wafers. Top with half of the banana slices, then half of the pudding. Make a second layer, ending with the pudding.
Spread the meringue over entire banana pudding, forming peaks and swirls.
Place in oven and bake for 15 minutes or until mixture is golden brown on top. Makes 8 to 10 servings.

Haven’t tried yet but am going to. Sounds good. I might cut back a little on the sugar. Cream cheese can be melted into the pudding as it cooks.

Stewed Pumpkin

Stewed Pumpkin

1 C Milk
2 Eggs
1 T flour
½ C. Sugar
1 tsp pp spice
1 C pumpkin--cooked and pureed
1 T. Butter

Cook in double boiler until thickened. Serve with ice cream.