Showing posts from August, 2009

"Philly" Cheesecake

I know, you're thinking, 'Another cheesecake!' Yep. This one I made for back to school this year. I chose this recipe because I only had 2 packages of cream cheese. Frankly, though, it is not my favorite. It wasn't bad, but it had a light and fluffy texture more like a chiffon cream cheese pie than what I would call a real cheesecake. Still, that might be just what appeals to you!

"Philly" Cheesecake

1 c. graham cracker crumbs
3 Tb. butter, melted

2 pkgs. cream cheese, softened
1/2 c. sugar
1 Tb. lemon juice
1 tsp. lemon peel
1/2 tsp. vanilla
2 eggs, separated

Combine crumbs and butter; press onto bottom of 9" springform pan. Bake at 325 for 10 minutes.

Combine cream cheese, sugar, juice, peel, and vanilla, mixing at medium speed until well blended. Add egg yolks, one at a time. Fold in stiffly beaten egg whites; pour over crust. Bake at 350 for 45-55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving. 10-12 servings.

Cookbook Review: Top Secret Recipes Lite

Review for Top Secret Recipes Lite

I would really give this about 1 1/2 stars. It was written in 1998, and you can tell. That was when everyone was still into the low-fat craze, before everyone started talking about 'good fat' and 'bad fat.' This book seems to be designed to cut all the fat possible out of every single recipe. Only once does the author acknowledge that some fat, namely Omega-3 fatty acids, is in fact good for you.

There are two main problems with the book. First, that he doesn't seem to realize that too many calories, too much carbohydrates, other kinds of junk, those are all bad for you. Fat alone is not the bad guy.

Second, I am not about to use Butter Buds or whatever instead of real butter! Maybe lite margarine, but that's as far as I am willing to go. And fat-free cheese is disgusting! Low-fat yes, but fat-free is more like plastic that actual food.

I just can't recommend this book. There are a few recipes that sound pretty good - he has t…

Currant Pumpkin Bars

Currant Pumpkin Bars

2 c. flour
2 c. sugar
1/2 c. currants or raisins
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. cloves
1 c. oil
16 oz. can pumpkin
4 eggs


2 c. powdered sugar
1/3 c. butter or margarine, softened
3 oz. cream cheese, softened
1 Tb. milk
1 tsp. vanilla
1/2 tsp. grated orange peel

Heat oven to 350. Grease 15x10x1 baking pan. In large bowl, combine all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan. Bake at 350 for 25 to 30 minutes or until done. Cool completely.

In small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Store in refrigerator. Makes about 48 bars.

For high altitude, decrease baking soda to 1/2 tsp. Bake at 375 for 30 to 35 minutes.