Amy Ruth

Twenty -four years I’ve maintained the same job as the mother.  Married for all my life, thank you.  I’m “that middle aged woman.” No, I don’t think I’m still young. Dang, I can see in the mirror.  My point?  Its amazing how many excuses one can find to procrastinate.  I pretty much have perfected the art, peeps.  I have three lovely, young adults in training.  Still they want me on a limited basis and I choose to always be available on a moments notice, mostly.  You see, if you were paying any attention, I did use the term, “on a limited basis.”  They get older, more independent, and make decisions and choices on their own.  At least that’s the plan.  Prayerfully, I hope they make good ones.  At least for them.  Maybe not what I would choose for them, however, they are not me.  They are them.  Right?

Two of the three adults in training are, as I write, on an adventure of a lifetime.  You see these words are from my perspective.  They still have a lifetime ahead and so they will have many more experiences.  Still I’m pretty sure they will treasure the memory of the 6 weeks in Australia together for a lifetime.  Just makes me smile to think they might.  That special connection they will share and remember and share with the families they create.  I know…. getting a little sappy.  Sorry.  Anyway, I’m all grown up (Wowza) and so I’m supposed to be able to cope with kids being on the other side of the earth with maturity and wisdom.  I’m trying.  Thankfully, our world’s population is really smart and has created an electronic world with instant communication.  What a relief for Mom and Dad.  We can at least know they are breathing.  They are, and they are having an amazing time together.  I hear they are making friends on the other side of the globe.  Kind of expands the scope of things, huh?  (I’ve never traveled across the pond….yet)  I think it is amazing how small technology makes the scope of ones world.

Really?  I know, this is a food blog.  I just wanted to share my confession, and let you know, (if you’re reading this at all) how it is that I have put blogging on the shelf for a time while trying to keep my feet on the ground.  There is much more, but somehow this blogging thing becomes very one sided if allowed.  That is a continual struggle I have…frankly, I’m not sure my life is all that interesting to others and  the “I” part of it is bothersome to me.

My part-time position at a local grocery store bakery, baking specialty items from scratch has perked along for about one year now. That has changed the scheme of things around this house a little. There have been some birthdays at my work place that I felt deserved a little treat or two.  I managed to snap a quick photo of one of them just to “get the ball rolling.”  I’ll even share a beloved recipe, which is rare in these parts.  I hope you’ve enjoyed your visit here and I thank you for taking the time to read…. there will be more confessions, probably, while trying to maintain some measure of brevity.

This cheesecake is one I have made many times.  Its a recipe I have  argued with and tinkered with and it still works each time.  Not for the faint of heart.  Seriously, if you have calorie counting issues or are type A and not at all able to bend from your “gym rat” diet regime not even for just one day, RUN I say, as fast as you can.  Or just click away now.  This one is a bender and it will please your palate.  Simple, creamy, and deliciously decadent.

Happy Birthday Cheesecake ~ for friends

Ingredients:

2  1/2 Pounds Cream Cheese

1  3/4 Cups Granulated Sugar

3 Tablespoons All-Purpose Flour

1/2 Teaspoon Grated Lemon Zest

1/2 Teaspoon Grated Orange Zest

2 Egg Yolks

5 Large Eggs

1/4 Cup Heavy Cream

1. Preheat the oven to 475 degrees

2. In a large mixing bowl, beat the cream cheese until it is light and fluffy.

3. Mix in the sugar and flour, and continue beating until smooth.

4. Add the grated zest, then the yolks and whole eggs, one at a time, beating after each until the mixture is thoroughly blended.

5. Stir in the heavy cream and mix only briefly.

6. Pour the mixture into the prepared crust and bake for 15 minutes at 475 degrees, then reduce the oven temperature to 200 degrees and continue to bake for another hour.

7. When the cakes is done, turn off the oven and allow the cake to cool slowly for an additional hour.  Remove the cake from the oven and cool to room temperature.  Chill overnight before serving.

My favorite crust for this cheesecake is a shortbread crust but some prefer traditional graham cracker.   This recipes requires a 10-inch springform pan.  It will serve up to 16.  Below is the shortbread crust recipe if you would like to try it.

1  1/2 Cups Sifted All Purpose Flour

1/4 to 1/3 Cup Granulated Sugar

1 Large Egg, Separated, and Yolk Lightly Beaten

1/2 Cup of Softened Butter

1. Place flour and sugar in the center of a flat working surface and mix together.  Form a small depression or well in the center of the mound.

2. Add the beaten yolk and the softened butter to the well, then blend these with the dry mixture.  Mix the ingredients thoroughly, using hands- no substitute for warm hands.

4. Shape the dough into a ball and wrap in plastic wrap to chill.

Here is where I simply dump all the crumbs or the ball into my buttered/sprayed pan and smush it all evenly into the bottom.

Bake it for 15 or so minutes in a  400 degree oven or until its lightly golden.  Allow it to cool before pouring your cheesecake batter inside the pan.

(Feel free to add 1 teaspoon of vanilla or perhaps 1 teaspoon of grated lemon zest.  I like to add my favorite liqueur to the mixture.)

The remaining egg white can be used to brush across the baked crust to help seal it from becoming soggy.  I do this sometimes when it won’t be consumed entirely in one day.    Just depends on when it will be served.

I hope you enjoy eating this classic, crowd pleasing cheesecake.  Although it is substantial it is light in flavor and texture.  Enjoy!

This recipe is from The Joy of Cheesecake by Dana Bovbjerg & Jeremy Iggers.

Happy New Year!

Happy Third  Anniversary to Tuesday’s With Dorie.

Happy Me, its a new year and, like many, I have done a small requisite amount of reflecting.  I will attempt to be Wonder Woman.  HA HA HA.   Not so much.  However, I really like chatting on Twitter and making new friends online.  That really means you don’t get to see them and the real bonus: they don’t get to see you with unkept hair, no makeup, and in your pj’s at 4 PM.  While many of us like to give the illusion of perfection….. HA HA HA, it just doesn’t exist.  Not even in the net world.  Its just in your/my mind.

Its been quiet on my little old blog.  The family has gone on without my blogging.  I have found out that the kitchen, yep even the ovens still work.  One oven had a little hiccup with the clock/timer’s going off at random hours.  I fixed that…. let me introduce you to the breaker box, sista.  Until I come up with the gazillion’s of dollars to replace my secondary Jenn-Air oven with a worn out timer module that still bakes,  I’ll just flip the switch.  Its not a part under warranty and these days you have to consider age with cost of repairs.  Funny company.  What  happened to customer service anyway?

Really?  Tuesday’s With Dorie has been around for three years?  Laurie, its been like raising another child, I’m sure.  My only words are Thank You!  I’m sure many words of praise are out there this week along with thanks, and remarks like “TWD has changed my life.”  I can say that too.  Many life lessons have been learned as well as some friendships, baking tips and, “OH, let me learn something new!”  The most fun part is the satisfaction of doing something new and achieving success.  That is fleeting.  However, the sharing of love with baked goods and the warmth in your heart, that is not.

I’ll tell you how I really feel.  While a lot of this blogging world is a popularity contest and is sort of that old cliche, “you get back what you put into it.”  As long as you don’t take “yourself” too seriously, it is rewarding and the contacts you make become friends, the food you make becomes a connection both in you and the people you share with and love.  You might actually learn a new word or two, ( I was hoping for learning to write) and remember the English language that evaporated while raising a herd of children.

Last night, around 11, that would be PM I figured on just getting to it…. so the Midnight Crackles really were mixed up around that time.  Corbin emerged from his cave to ask “What are ya makin Mom?”  I replied “Well, remember that blog I used to bake along for and TWD and oh yea, tomorrow is Tuesday?”  He just smiled and waited for me to describe the recipe for the week.  Turns out it really is so simple to put together, not many ingredients, and well, I’ll let you know later in the blog post how they turn out.  I’m guessing since they are mainly chocolate, butter and brown sugar they must be spectacular.  I love things like that.  :”)  Additionally, the more time you spend in Dorie Greenspan’s, Baking From My Home to Yours, the more likely you are to have the same sense of love and simplicity in the kitchen that she conveys.  That baking really isn’t a magic science but more like a product of your energy, resources and love.  She just shares hers in print and therefore allows many others like us bloggers to share with our families and friends all over the world.

Sorry if I’m sounding a little cheesy.  hehe

Well, here they are…. Libby and I think they are delightfully delicious.

The highlight of making this yummy Cranberry Shortbread Cake, besides eating it was cooking the cranberries in the juice from the navel orange.  The clear red color of the cranberries as they cooked was so beautiful and vibrant.  It just made me smile.  This recipe was chosen by a darling girl from Texas, my former state. Jessica of A Singleton in the Kitchen made her Da da Da choices this week.  :”)  It seems not only does she have great taste she also has great timing.  This is the season for cranberries and its easy so its perfect for your holiday table or your friends holiday table.  She has the recipe posted on her site so click through her name and you too can bake this seasonal and delicious cake or is it a tart?  If you don’t have Dorie Greenspan’s Baking From My Home to Yours yet, I don’t know what you are waiting for, Christmas?

This will be among my Thanksgiving desserts along with traditional pumpkin and pecan pies for my Daddy.    I hope it will be for you.  Its a natural!  It a wonderful combination of the sweet and tart cranberries with a hint of orange finished with a sweet and buttery shortbread.  The cranberries are fresh cooked fruits cooked with orange zest, juice,  segments and a cup of sugar to form a jammy fruit for the middle of the shortbread top and bottom layers.  That simple!

I’m glad I live in this century.  Especially as I realize the ease of using a food processor to grind the almonds.  Then there is the whipping of the egg whites.  Do you think the French sisters used a mortar and pestle to grind their almonds?  Did they have whisks in the 1500′s? Wikipedia left that part out.

I made Mac’s for an event this week.  I used Pierre Herme’s recipe for the Chocolate  Macaroons (his spelling) from  Chocolate Desserts by Pierre Herme. A beautiful book of photographs and recipes.  My sweet husband gave me this book several years ago.  I have to admit I was intimidated by the “Macaroons” (his spelling again) until I gathered up the guts to try them.  Excitement folks!  You can succeed so don’t hesitate. Do it!  You’ll smile and do the happy dance.  I did.  They are so cute and fun and the most important part, delicious! I loved them, especially the chocolate ones.  My favorite food  of all.

The holidays, at least Christmas at my house, includes peppermint and so when doing my due diligence with the net, I saw these on Tartelette and thought “how appropriate” for this particular event.  Let’s just say she has educated the American novice baker on how to have a positive experience making macarons, among other things.  I may even learn how to take more pleasing photographs from her.  Her site is lovely.

A Holiday Show,( you can see it was a grocery store, folks) it was.    I had to have the pretty little bits of peppermint, red and white,  side by side with the luscious dark chocolate.  Even in mid-Missouri I was curious to learn if people knew what they were.  Some did.  I am baking small batches from scratch in a new location of a mid western grocery store chain here, if  you’re watching.  he he  Either way, “the cat is out of the bag” because I showed the same iphone photos (yep) to my Hairdresser, Steve, and his client in the chair who has an upcoming wedding.  They both loved them.  There are some photos on my camera as well, however we are playing musical computers around here and I don’t have uploading capability for the moment.   Where is Corbin when you need him?  he he  I am hopeful that the ones on the camera are better.  Please be patient.  Thanks!  You’re the best.

It was fun!  If you are at all interested in making Macarons, stop debating the issue and jump to the challenge.  It beats the apple pie challenge.  So GO!  Remember, practice makes “better” and I am looking forward to getting “better” at making macarons.

Good Morning!  Thank you for stopping by to check out the Marie Hèlene’s Apple Cake which was posted for Dorie’s Virtual Birthday Party here. There was a very nice menu of food on Holly of PheMOMenon. Check it out and see all the different dishes prepared from Around My French Table by Dorie Greenspan. Thanks goes to Laurie of Slush and Holly both for concocting such a fun event for anyone who chose to participate.

I really loved this apple cake. Simplicity both in construction and in the beautiful flavor of the apple.   You will want the book so that you too can make and taste and share.  Thanks for stopping by.