Martha Stewart Classic Cheesecake

This is that cheesecake recipe I use. The 2 1/2 lbs of cream cheese works out to be 5 packages of cream cheese, I miss read it my first time. I'm bringing you a hard copy to church today. Let me know when you want to try it! Submitted by Maren Nichols

Ingredients

For Crust

• 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
• 12 graham crackers (3-by-5 inch)
• 1/4 cup sugar
• 1/4 teaspoon coarse salt

For Filling

• 2 1/2 pounds bar cream cheese, room temperature
• 1 1/2 cups sugar
• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt
• 4 large eggs
• 1 cup sour cream

Directions

1. Step 1

   Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.

2. Step 2

   Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

3. Step 3

   Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Pie Crust

Water whip Pie Crust   9"

1/2 cup Crisco
1/2 tsp salt
3 Tbls boiling water
1 Tbls milk
1 1/4 cups sifted flour

In bowl put crisco, salt, milk, boiling water...mix together with a fork. Add flour mix.
Roll dough between wax paper or plastic wrap. add to pie tin. cut to size and crimp the edges. to cook just the crust bake at 450 for 14 to 19 minutes. let cool.

 for pie add pie to crust following your instructions. I use Libby pumpkin pie in a can.  (don't pre bake pie crust for pumkin, and fruit pies) Pre baked is used for pudding or cream pies.

Laurel Nelson

Tres Leches Cupcakes

FROM CARA HAFEN

 

Tres Leches Cupcakes

1 white or yellow cake mix

1 c. evaporated milk

1 (14-oz) can sweetened condensed milk

2 c. heavy cream, divided

3-4 Tbsp. caramel syrup

sliced fresh fruit, such as strawberries, kiwis, and mangoes)

Bake cupcakes in foil liners according to cake mix directions. Foil liners are extremely important because they help contain the milk mixture.

After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.

Whisk together evaporated milk, sweetened condensed milk, and 3/4 c. cream in a medium-sized bowl. Hold a cupcake over the milk mixture and, using a ladle, pour the mixture over the cupcake, letting excess run back into the bowl.Use several spoonfuls on each cupcake and continue until all cupcakes are moistened. Repeat until entire milk mixture is used up. Refrigerate cupcakes until ready to serve.

When ready to serve, beat remaining 1 1/4 c. cream until medium peaks form. Gently fold in caramel syrup and dollop whipped cream on each of the cupcakes. Top cupcakes with sliced fresh fruit. Serve on a small plate with a dessert spoon.

Strawberry Shortcakes

From Raquel Landon

strawberry shortcakes with coconut lime whipped topping

These were a big hit! you can use any pound cake but I made a cream cheese pound cake which is AMAZING!!! the batter is soo good. i may or may not eat a lot of it before baking.....yes its THAT good.

1 1/2 c butter

8 oz cream cheese

3 C. sugar

6 eggs

3 c flour

1/8 tsp salt

1 Tbsp vanilla

Cream butter and cream cheese together. Gradually add sugar. Do the same with the eggs one at a time.  Add the flour and salt then add the vanilla.

Pour into a 10-inch bundt pan.

Bake at 300 for 1 hour 40 minutes until a toothpick comes out clean.

*You can use any pan. for this recipe used loaf pans*

After your poundcake is done- Sliced and cubes and put a layer in the bottom of plastic cups.

Slice up 1 pkg strawberries and put in a bowl. Add 1/2 cup sugar and 3 Tbsp lime juice and stir. Let sit about until you get a syrup. Then spoon the strawberries over the pound cake in the cups.

I did another layer of pound cake and then another of strawberries, but thats totally optional.

For the whipped topping:

2 C. whipping cream

1/2-3/4 C. sugar

2 Tbsp cream of coconut 

2-3 drops of DoTerra Lime Essential oil

Whip everything together until stiff then spoon on top

For the toasted coconut heat oven to 375 and put the coconut on a cookie sheet and bake. watch as it will brown quickly. after cooking i put it in a bowl and added lemon zest and 2 drops of DoTerra lime oil.

*you can add the coconut on just top or you can add a layer of it after the second layer of strawberries.*

Raquel Landon