Blueberry-topped Cheesecake

Crust:

• 2 cups finely ground graham crackers
  
• ½ tsp ground cinnamon
  
• 1 stick unsalted butter, melted
  

 

Filling:

• 1 lb cream cheese (2 8-oz blocks)
  
• 3 eggs
  
• 1 cup sugar
  
• 1 pint sour cream
  
• 1 lemon, zested
  
• 1 dash vanilla extract
  
• Warm lemon blueberry topping (recipe follows)
  

 

Directions:

For the crust:

Preheat oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add the sugar and beat until creamy, 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should just jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of the warm lemon, blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:

• 1 pint blueberries
  
• 1 lemon, zested and juiced
  
• 2 Tbs sugar
  

In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Chicken Pot Pie

Chicken Pot Pie

Ingredients:
2 whole (6 split) chicken breasts, bone-in, skin-on
3 Tbs olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 cups chicken bouillon cubes
12 Tbs (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium, diced carrots, blanched for 2 minutes
1 (10-oz) pkg frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 tsps kosher salt
1 tsp baking powder
1/2 cup vegetable shortening
1/4 lb cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tbs water, for egg wash
Flaked sea salt and cracked black pepper

Directions:
Preheat oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes or until cooked through.
Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 tsps salt , 1/2 tsp pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 357 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown, and the filling is bubbling hot.

Baked Barbecued Chicken

Baked Barbecued Chicken

Makes 6 Servings

Ingredients:
1/4 cup (1/2 stick) margarine or butter
2 1/2 to 3-pound cut-up broiler fryer chicken
1 cup ketchup
1/2 cup water
1/4 lemon juice
1 tbs Worcestershire sauce
2 tsps paprika
1/2 tsp salt
1 medium onion, finely chopped (about 1/2 cup)
1 garlic clove, finely chopped

Directions:
1. Heat oven to 375 degrees F.
2. Heat margarine in a 13x9x2 rectangular pan in the oven. Place chicken in margarine, turning to coat. Arrange skin side down in pan. Bake uncovered for 30 minutes.
3. Mix remaining ingredients in 1-qt saucepan. Heat to boiling; remove from heat. Drain fat from the chicken; turn skin side up. Spoon sauce over chicken. Bake uncovered until thickest pieces are done and juices of chicken run clear, about 30 minutes longer.

Instructions on how to post

Since I changed the template, the link at the top (the NavBar) has disappeared, so this is how you can post recipes or request. Either e-mail them to me at bartholomew@wirelessbeehive.com or click on the IPower Blogger button on the right-hand side of the blog (right column). The login and password remain the same. Sorry for any confusion, but I really like how this looks.

Jill B:)

Lemon Sherbet

Makes: 10 Servings
Prep: 10 min; Freeze; Time will vary; 1 quart sherbet

Ingredients:
1 1/4 cups sugar
2 cups half and half
1/3 cup lemon juice
1 to 2 tbs grated lemon peel
1 or 2 drops yellow food coloring

Directions:
1. Mix all ingredients until sugar is dissolved.
2. Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

Chicken Piccata from Relief Society Bulletin

Chicken Piccata with Lemon, Capers, and Artichoke Hearts

Ingredients:
4 (4-oz) boneless, skinless chicken breast halves
Salt and ground black pepper to taste
1/3 cup all-purpose flour
½ tsp finely grated lemon zest
½ tsp paprika
½ tsp garlic powder
1 tbs olive oil
¼ cup fresh lemon juice
1 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, quartered
¼ cup drained capers
1 cup brown rice

Directions:
Place chicken in Ziploc bags and pound with a meat mallet or rolling pin until ¼-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and sauté 2 minutes per side, until golden brown and cooked through. Add lemon juice and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. Cook rice according to package directions. Serve chicken and sauce with rice.

Prepare Now Blog

I know this isn't a recipe website per se, but a friend of ours was called as Stake Preparedness Coordinator in his stake in Idaho a few months ago, and he started this blog. He has some really good ideas, and there are some recipe ideas too specifically regarding food storage. The link is http://www.preparenow.blogspot.com.
Jill B