Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

Gan Bian Si Ji Dou

DBD started liking this dish last year. This is my second attempt at making it. Still needs improving, but ok as is.

• vegetable oil
• green beans (400-500 g)
• salt
• 115 g pork
• 1/4 t sichuan peppercorns
• 3 dried chilis
• +3 cloves garlic, minced
• 1 t ginger, minced
• 1 T shaoxing wine
• 1 T soy sauce
• splash dark soy sauce (optional)
• ~1 t sugar

1. Wash beans. Break off rough end. Dry thoroughly.
2. Heat 1 T oil on medium-high in large skillet. Layer beans, without overlap, and fry for 6-8 minutes, flipping every 15-20 seconds. Beans should start to brown and wither. If pan starts to smoke, turn down heat to medium. Move to plate.
3. Add pork and sichuan peppers to empty pan and cook until surface of pork is cooked.
4. Add the chilis, garlic and ginger. Stir until aromatic.
5. Add the beans, and stir for a few seconds.
6. Add the remaining ingredients (wine, soy(s), sugar). Stir until beans absorb sauce, about 1-2 minutes.
7. Salt to taste.

Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.

Single Layer Cake

A double layer cake leaves too much leftover so I found this recipe for a simple single layer. Made on 6/12 and 6/15. The first time I used fine patentbloem and the second time I used Amerikaanse tarwebloem.

• 
  250 g flour (about 2 c, depending on type)
  
• 1 T baking powder
• 1/4 t salt
• 113 g butter, room temp
• 65 g grapeseed oil
• 215 sugar
• 1 egg + 2 egg whites, room temp
• 1 T vanilla
• 200 ml karnemelk (buttermilk) 

1. Generously butter a 9" cake pan and coat with sugar.
2. Combine flour, baking powder and salt in a small bowl.
3. Beat butter, oil and sugar for 5 min.
4. Beat in eggs one at a time. With the last egg, add the vanilla.
5. Alternate folding flour and buttermilk starting with 1/3 of the flour mixture, then 1/2 of the buttermilk. Only fold until flour is incorporated, and no more!
6. Pour into prepared pan and bake for 45-50 min or until a toothpick comes clean.
7. Let cool for 10-15 min. Flip onto plate to finish cooling.
8. Top with whipped cream and fruit.

• 350 ml slagroom/whipping cream
• pinch salt
• 1/6 c sugar (1/4 c was too sweet)
• 1 t vanilla

Related

• Double Layer Vanilla Cake
• Double Layer Lemon Cake
• Single Layer Lemon Almond Cake

Macaroni and Cheese

I made a Mac and cheese with fancy white cheddar and it was awful. I tried a different recipe using the pre-shredded crappy cheddar at the store. It uses an egg instead of flour as a thickener. I used the herbed breadcrumbs and the kids didn't like it. Ate leftovers for a week.

• 4 c/450 g macaroni
• 6 T butter, divided
• 2 eggs, slightly beaten
• 4 c milk
• 1 generous t dry mustard
• 2 t salt
• pinch of black or cayenne pepper
• 6 c shredded sharp cheddar
• 1/2 c fine bread crumbs (1 c was too much)

1. Preheat oven to 220C/425F. Grease a large casserole dish (~9x13).
2. Cook macaroni just until al dente. Drain well.
3. Melt 3 T butter in pot and add pasta. 
4. Whisk eggs, milk, mustard, salt, and pepper. Add to pasta with cheese. Stir constantly over med-high heat until cheese melts and sauce thickens.
5. Continue cooking, stirring constantly for 5 min or until very thick and creamy.
6. Transfer to prepared dish.
7. Melt 3 T butter in small saucepan and mix with bread crumbs. Sprinkle evenly over top.
8. Bake 10-15 min.

Garlic Fingers with Donair Sauce

I needed a Canadian recipe for an International Festival so found this Nova Scotia snack, that east coasters know about. Easy filler, but better served warm from the oven.

• pizza dough
• garlic powder or minced garlic
• butter
• black pepper
• oregano
• 4 c mozzarella, shredded
• optional: 1 c parmesan, grated
• Sauce
• 1 can sweetened condensed milk (14 oz), 1 T garlic powder, 6 T white vinegar
• 300 g sweetened condensed milk, 1/4 c vinegar, garlic powder to taste (at least 1/4 t)

1. Sauce: Mix all in a closable container. Don't overmix. Just incorporate everything and let it rest. Let it sit in the fridge until ready to use. Mix and use as dip.
2. Fingers: Spread dough in 2 pans. Cover with seasoned garlic-butter mixture. Top with cheese. Bake 425F for 20-25 min or until cheese is melted, bubbly and light brown. Cut into fingers (thin slices)

Nanaimo Bars

I needed a Canadian recipe that I could make ahead of time to feed lots of people. I cut these into 25 squares instead of the recommended 16 and it worked out all right since they're so sweet. Tried 2 different recipes and didn't get to taste them, so made the 1st recipe again the next week but with extra custard powder and less sugar. BDs a fan and potluck attendees gave high praise.

• 1 c butter, softened, divided
• 5 T cocoa powder
• 1/4 sugar (or less if not using graham crackers...compensate for sweetness of Lu Bastogne crackers which are extra sugary)
• 1 egg, beaten 
• 1 3/4 c graham cracker crumbs (couldn't get these so processed Lu Bastogne crackers - almost full box)
• 1 c shredded coconut
• 1/2 c chopped walnuts (or almonds or pecans)
• 3 T heavy cream
• 2 T Bird's custard powder
• 2 c confectioner sugar (used icing sugar, which is not pure)
• 4 squares semisweet baking chocolate (1 full bar of Baker's)
• 2 t butter

1. In double boiler (metal bowl above steaming water), combine 1/2 c butter, cocoa and sugar. Stir occasionally until melted and smooth.
2. Beat in eggs and stir until thick, 2-3 min.
3. Remove from heat and mix in graham cracker crumbs, coconut and nuts. 
4. Press into bottom of parchment lined 8x8" pan.
5. Refrigerate.
6. Beat 1/2 c butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer. Refrigerate to set, ideally for a couple hours.
7. Melt chocolate and 2 t butter in double boiler. Spread over chilled custard layer and spread evenly. Refrigerate to set.
8. Score chocolate before cutting all the way through.

Nanaimo Bars II

This recipe tries to improve the good bits and keep the right ratio of layers. A thicker base layer and a more custardy middle layer. Meant for a 9x9" pan.

• 3/4 c butter = 170g
• 1/3 c sugar (or less if using substitute crackers)
• 8 T cocoa = 1/2 c
• 2 eggs, beaten
• 2 1/4 c graham cracker crumbs
• 1/2 c walnuts
• 3/4 c coconut
• 2 1/4 c icing sugar
• 1/2 c custard powder
• 2/3 c butter, room temp
• 1 t vanilla
• 2 T whipping cream
• 1 c chocolate chips
• 2 T butter