cookie

Food Friday: Plain Old Cheesecake

Plain Old Cheesecake

Crust:

18 graham crackers (I have used digestive biscuits)

1/4 cup melted butter

1 Tablespoon honey

Filling:

16 ounces cream cheese

1/3 cup sugar

4 eggs

1 teaspoon vanilla

2 Tablespoons lemon juice

Crumble graham crackers in a food processor. Melt the butter with the honey and pour into the crackers as the food processor is going.

Turn it out into a spring form pan. Line the bottom with parchment paper if you like. Press the crust into the bottom so it is more or less even and comes up the sides a little.

Put all the filling ingredients into a bowl and blend until smooth. Pour it on top of the crust and bake for 20-25 minutes at 375 degreed F.

Cool at room temperature until you can handle the pan. Then put it in the refrigerator for at least 12 hours so it is firm.

Top with berries, or jam, or eat it plain.

Food Friday: Mexican Wedding Cakes

My brother’s favorite cookie was always the Mexican Wedding Cake. They really aren’t Mexican or cake. They are also known as Russian Tea Cakes. Or by several other names around the world. We always made them with walnuts but I have seen them made with pecans and other nuts as well. They are cookies and they are good!!

Mexican Wedding Cakes

Finely chop 3/4 cup walnuts.

Mix:

1 cup soft butter

1/2 cup sifted confectioner’s sugar

1 tsp vanilla

Sift together and stir in:

2 1/4 cup flour

1/4 tsp salt

Mix in:

3/4 cup finely chopped walnuts

Chill dough

Roll into 1 inch balls

Place 2 inches apart on un-greased baking sheet

Bake 10-12 minutes

Cook till set – lightly brown on the bottom

While still warm carefully roll in powdered sugar.

Cool and roll in sugar again.

Food Friday: Sicialian Twists

This is my son’s favorite cookie and he is usually the one who makes them. They take some time but are not difficult.

Sicilian Twists

Filling:

1.5 cups almonds

0.5 cup honey

0.5 tsp cinnamon

Put all ingredients in a food processor and go at it until you have a smooth paste.

Set aside

Dough:

2 cups flour

one-third cup sugar

1 tsp baking powder

0.5 tsp salt

4 ounces (1 stick) cold butter cut into pieces

2 large eggs

1 tsp vanilla

1 tsp finely grated lemon zest

Combine the dry ingredients.

Add the butter

You can do this in a food processor or using your fingers. It should be mixed until it looks even and the butter is all incorporated.

Add the eggs, vanilla and zest.

The dough should be easily formed into a ball.

Flour your work surface and roll out the dough. I do half at a time. You can cool it in the refrigerator wrapped in plastic for a while if you think it needs more firming up.