RECIPES: 05/23/19

Red, White and Blue Cheesecake 

1 ½ lb. cream cheeses, at room temperature

1 c. sugar

3 eggs, lightly beaten

1 tsp. vanilla extract

3 Tbsp. flour

½ pint heavy cream

½ pint sour cream

About 1 pint small, ripe strawberries or raspberries

About 1 pint fresh blueberries

Preheat oven to 325. Generously butter a round 8-9” spring form or rectangular pan. In large bowl of your electric mixer, or in food processor, cream softened cream cheese; gradually add sugar and eggs; then vanilla, flour and heavy cream and beat or blend just until smooth. Pour batter into prepared pan and set it on the middle rack in oven. Set a large roasting pan containing about an inch of hot water underneath pan, on lower rack. NOTE: both the low baking temperature and the steam from the pan of water will help prevent cracking. If a crack should form, it is no disaster; simply hide it with the sour cream. Bake for 45 minutes to 1 hour, or until center of cheesecake jiggles slightly when you shake the pan gently. Turn off oven but leave cake in it, letting cake cool gradually (about 20 minutes), before refrigerating. When you’re ready to serve it, spread sour cream over to and arrange berries, either in rings or for the 4th of July make stars and stripes.

 

 

Grandma’s Taffy 

2 c. sugar

2 Tbsp. cornstarch

4 Tbsp. butter

1 tsp. salt

½ c. corn syrup

1 ½ c. water

2 tsp. vanilla extract

1 Tbsp. orange or other flavored extract

8 drops any color food coloring

In large saucepan, stir together sugar and cornstarch. Add butter, salt, corn syrup and water; mix well. Bring to boil over MEDIUM heat, stirring to mix in butter. Heat to 275° or until small amount of syrup drops from spoon forms hard but pliable threads. Remove from heat, and stir in vanilla, flavored extract and food coloring. Pour into greased 8×8” baking dish. When cooled enough to handle, remove candy from pan; pull until it loses its shine and becomes stiff. Pull into ropes and use scissor to cut into 1” pieces. Wrap each piece in waxed paper.