Christmas Quilt

I made a quilt (36"x31") for my Dad's couch. I plan to give it to him for Christmas. I hope he likes it. It is very Americana..

Chocolate Cheesecake

Crust:
1 1/2 C. chocolate wafer crumbs
1/3 C. butter (approx 5 Tbs.)

Filling:
12 ounces semi-sweet or bittersweet chocolate, chopped
3 - 8 ounces packages full fat cream cheese, room temperature
1 C. sugar
3 large eggs, room temperature
1 1/2 tsp. pure vanilla extract
1 C. sour cream

Melt the chopped chocolate and set aside to cool. Meanwhile, in the bowl of your electric mixer beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Pour filling in the crust. Place the cheesecake pan on a larger baking pan and place in the oven. Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly.

Oreo Cheesecake

1 pkg. Oreo brand cookies
1/3 cup melted unsalted butter
3 pkgs. cream cheese (8 oz.) room temp.
3/4 cup granulated sugar
4 eggs
1 cup sour cream room temperature
1 tsp. vanilla extract
Whipped cream and additional cookies for garnish


Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. For the bottom I scrape the cream off. The cookies used to garnish I keep the cream in, Press firmly into the bottom and up the sides of a 9 inch pan. Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well. Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan. Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge. Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.

New York Cheesecake

5 Tbs. butter
1 1/4 C. graham crumbs
Melt butter before adding crumbs. Stir to coat well. Press mixture into well sprayed spring form pan. Bake at 300* for 10 minutes.

1 1/2 C. sugar
3/4 C. milk
4 eggs
1 C. sour cream
vanilla
1/4 C. AP flour
4 8oz packages cream cheese

In large mixer bowl, beat cream cheese and sour cream until fluffy. Gradually beat in milk until smooth. Add eggs, flour and vanilla. Mix well. Pour into prepared pan. Bake 350* 1 Hour. Center will still be wobbly. Custard will set as the pie cools.

Peppermint Bark

$5 each. 1/4 lb. peppermint bark treats with festive, reusable, holiday cutters. Sold individually. Each wrapped in cellophane with hand stamped tags. Great gift idea for stocking stuffers, children, teachers, and grandmas.

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3/4 C. semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
3/4 C. white chocolate, coarsely chopped
1/3 cup crushed candy canes (break inside of a zip top bag)
Several cookie cutters

Line the bottom of cookie sheet with aluminum foil, smoothing out any wrinkles. Place cookie cutters on sheet. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into cookie cutters and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set. Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Store in an airtight container in the refrigerator for up to two weeks. Makes about 25 pieces.

Pumpkin Pie

1 1/2 C. sugar
1 tsp. salt (you can substitute 3 1/2 tsp pumpkin pie seasoning for next 3 spices)
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
4 large eggs
1 29oz can pumpkin
2 cans (12 0z) evaporated milk
2 9" deep pie shells UNBAKED

Bake 425* for 15 minutes. Reduce temperature 350* bake 40-50 minutes until custard is set and knife inserted near center comes out clean. Freezing pie causes separation of crust and filling. I use the recipe on the side of the Libbys pumpkin.

Pecan Pie

4 lg. eggs
1 1/2 c. light brown sugar
1 tsp. vanilla
Pinch of salt
5 tbsp. unsalted butter, melted
1 c. pecan halves

Heat oven to 350 degrees. Whisk eggs and brown sugar in medium bowl until completely blended and free of lumps, whisk in vanilla, salt and 4 tablespoons of the melted butter until well blended, about 1 minute. Pour mixture into pie crust. Place pecans in circles on top and bake 50 minutes or until sharp knife inserted in center comes out clean, but slightly oily. Cool pie on wire rack for 20 minutes. Brush top with remaining 1 tablespoon melted butter. Serve hot or cold.

Best Pie Crust

Courtesy of Reva.

4 C. flour
1 2/3 C. shortening
1 tsp. salt
1 tsp. baking powder
1 egg (beaten)
1 Tbs. white vinegar
1 C. luke-warm water

Use pastry cutter to blend flour and shortening until crumbly. Then add egg, water, and vinegar. Use hands to mix. Dough will come together as a ball and leave sides of bowl clean. Makes four shells. Use your leftover scraps to make tiny cookies with sugar and cinnamon. YUM!

Fleece Hats

Hats $15.00
Hat and scarf $20.00 comes gift-wrapped for Christmas.

Available animals: Bear, Cat, Dog, Mouse, Totoro, Squid. Ears can be different colors.
Size: 3 month to adult. Please specify how old the person is.
Fleece color choice: Black, white, blue, pink (coming soon). Custom colors available; must give 1 week notice.

Pizza Dough

1 dollop of honey
2 tsp. yeast (1 packet)
1/4 tsp. salt
2 Tbs. oil
1 C. warm water
3 C. flour

Make into a dough. Add more flour if necessary. When you are finished, wash bowl. Add another Tablespoon of oil to bowl. Coat dough in oil. Set bowl in a warm area of the kitchen. I suggest using your wok ring, setting oven to warm, and placing covered bowl on back burner. This way the bowl does not get so hot the dough burns.

Cooking Apron

I have a retro apron pattern, and when I saw this fabric I couldn't resist. Yes, it even has a ruffle on the bottom!