Sunday, November 21, 2010

New York Cheesecake

**Must chill overnight!


  • 1 1/2 cups all-purpose flour
  • 1/3 cup white sugar
  • 1 egg, beaten
  • 1/2 cup butter, softened
  • 2 1/2 pounds cream cheese, softened
  • 1 3/4 cups white sugar
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/4 cup heavy whipping cream (or sour cream if you want a tangy taste)
  • optional 1 tsp vanilla


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
  2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of GREASED pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
  3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl add cream cheese and cream together. Then add 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
  4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
  5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Banana Cream Pie

  • Ingredients (This makes a small pie, or you can double the recipe and have a large pie with a bit of pudding left over)

  • 2/3 to 3/4 cup white sugar
  • 1/3 cup all-purpose flour or cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced


  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Can also mix pudding and bananas together, making sure that no bananas are exposed to air (they'll turn brown).

Friday, November 19, 2010

Pumpkin Chocolate Chip Bread

INGREDIENTS (makes 3 loaves)
  • 3-⅓ cups unbleached all purpose Flour
  • 1 tsp pumpkin pie spice (recipe here and here)
  • 1 tbsp Cinnamon
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1-½ teaspoon Salt
  • ---------------------
  • 2-⅔ cups Sugar
  • ⅔ cups Softened Butter (1 cube plus 1/3 cube (2 2/3 TBS) OR 1/2 cup plus 1/6 cup)
  • ------------------
  • 4 whole Eggs
  • 1-2 lbs pumpkin (15-30oz) I usually use 2 lbs or a large can of pumpkin
  • ⅔ cups Water
  • 1 cup Semi-Sweet Chocolate Chips (I add more)
Preheat oven to 325 degrees.
Sift together dry ingredients, except sugar, and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.
Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes if you use 1 lb pumpkin, an extra 10 minutes if you use 2 lbs pumpkin or until a toothpick inserted into the middle of the loaf comes out clean. Cook 35-40 minutes for a mini loaf. Makes 8-10 mini loafs.

Kneaders Raspberry Bread Pudding with Vanilla Cream Sauce

Cream Mix
1 1/2 loaves aged, white bread
1 quart half and half or heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla

In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.

Vanilla Sauce
1 1/3 cup butter
5 tablespoons flour
3 cups half and half of heavy cream
2 teaspoons vanilla
1/3 cup sugar

Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add cream and sugar and boil untill mixture is thick, remove from heat adding vanilla. Serve sauce cold.

Kneaders Chunky Cinnamon French Toast

loaf Kneaders Chunky Cinnamon Bread cut in 8 slices  
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter 

Butter a glass baking dish generously (9" x 13").  Place the bread flat in the baking dish.  Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour.   Bake 45 - 50 minutes at 350 degrees.  Serves 8

Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.

Monday, November 15, 2010

Cashew Chicken

2 chicken breasts, cubed
1-2 tsp soy sauce
1 tsp cornstarch
2 tsp vinegar
1 small onion, cubed
1 1/2 cups green veggies (or 1 bag stir fry)
1-2 Tbs cornstarch dissolved in 2 Tbs soy sauce and 1 cup chicken broth
1 c cashews (may roast if desired)

Marinate chicken in 1st 4 ingredients 20-60 minutes. Add oil to wok and set on high heat. Add chicken and cook until white. Remove. Add onion and cook 1 minute. Add veggies and cook until crisp. Remove. Add cornstarch mixture to wok and cook until thickened, stirring often. Add chicken and veggies. Season with pepper if needed. Stir in cashews. Serve with rice.