Thursday, January 17, 2019

Orange Cheesecake

I know it's January and we're all supposed to be doing our after-holidays dieting, right?  My son has a wonderful orange tree and he brought me a big plastic garbage bag full of them.  My first inclination, after making a big pitcher of fresh orange juice, was to make something healthy and low-calorie.  Then I said to myself, "life is too short, make some dessert!" My granddaughter loves cheesecake so I surprised her with this one evening.  We all enjoyed a slice (ok, maybe two!) then I passed the remainder out to neighbors and family.  In my mind, that's a perfect diet technique! I get to experience the joy of baking but the sinful calories are at someone else's home!


As I shared recently, I used some of my citrus bounty to make infused sugar. A cup of this sugar was perfect in this cheesecake, providing an intense burst of orange flavor in the cheesecake. I love the combination of oranges and chocolate so made a chocolate cookie crust.  Graham crackers, gingersnaps or vanilla wafers can be substituted, depending on your taste buds.

The orange topping gave each slice an additional punch of orange flavor. I used fresh orange juice and the color was more yellow, than orange.  Frozen juice would probably provide a deeper color.  My husband thought it was a lemon cheesecake until he took a bite! Orange food color could be added if that is a concern, I don't think it's necessary.


It's January 17 and I've not made a dessert since this cake 2 weeks ago.  That's another effective diet tip!

Orange Cheesecake

Crust
24 Oreos
4 tablespoons unsalted butter, melted

Filling
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs, room temperature
1 tablespoon grated orange peel

Topping
1/2 cup fresh orange juice
1/3 cup sugar
1 tablespoon cornstarch

Heat oven to 350 degrees.  Securely wrap 2 squares of aluminum foil up and around the sides of a 9-inch springform pan.  (The crust is very buttery and the aluminum foil will prevent butter from seeping out of the pan onto your oven floor.  It will also be extra insurance against water seeping into the crust when it's baking in its water bath).

Crush Oreos into fine crumbs using either a food processor or placing the Oreos in a Ziploc bag and crushing into crumbs, using a rolling pin or heavy cup. In a medium bowl, combine the crust ingredients and mix well.  Press in bottom and 2 inches up sides of an ungreased 9-inch springform pan. Bake in preheated pan for 8 minutes.  Remove from oven and transfer to a wire rack. Let cool before filling.

Reduce oven to 325 degrees.

To make the filling, in a large bowl, beat the cream cheese until light and fluffy.  Gradually add the sugar and beat well.  Add eggs, one at a time, beating just until blended.  Add orange peel and blend well (I left out the orange peel and used 1 cup of orange-infused sugar).  Pour into the crust-lined pan.

Place the crust-lined springform pan in a larger baking pan and add 1 inch of  boiling water to the baking pan. Bake for 50 to 60 minutes or until center is almost set.  Cool 1 hour or until completely cooled.

In a small saucepan, combine all topping ingredients; mix well.  Cook over medium heat until bubbly and thickened, stirring constantly.  Cool 5 minutes; spoon over cheesecake.  Refrigerate at least 3 hours before serving.



Thursday, January 3, 2019

Infused Sugar

I love making and using infused sugar. The wonderful uses of infused sugar are endless. It adds a depth of flavor to baked goods, whether that be a poundcake, scones, or cookies. A teaspoon in a cup of tea or coffee adds a little hint of flavor to the drink. It can be used to garnish the rim of a cocktail. They are easy to do and make wonderful gifts for your favorite baker.


For years I have kept a canister of vanilla sugar on my counter.  I make homemade vanilla extract.  I dry the used vanilla beans and put in my sugar canister.  Anytime I am making a recipe that calls for vanilla and sugar I almost always go to my canister.  When it starts getting low, I just add more sugar.


There are many kinds of infused sugars to be made; lavender, citrus, herbal (salt can also be infused!)  Recently I was given a lot of lemons and oranges.  Some of them went into lemon and orange infused sugar. Oh, they smell so good! I plan to use some in a few baked goods this weekend.


Below is the basic recipe to create citrus sugars; zest amounts can be adjusted depending on the size of your produce. I always seem to go by "more is better", but adjust to your taste buds.

Orange sugar: 2 cups of sugar + the zest of one orange

Lemon sugar: 2 cups of sugar + the zest of 2 lemons

Lime sugar: 2 cups of sugar + the zest of 3 limes

Use a zester to zest the outer part of the skin, being careful not to get into the white pith area. Toss into a food processor bowl with 1 cup of the sugar, pulse a few times until you have uniform pieces of zest in the sugar. Add the rest of the sugar and pulse until combined.

Lay the sugar mixture out on a baking sheet for a few hours until it has dried out.

Store in a jar (I use my favorite mason jars).

I was knee-deep in oranges the other night, orange infused sugar is drying on the cookie sheet.

Sunday, December 30, 2018

Stollen with Rosa

In the early 80's my husband made the acquaintance of a German woman, Rosa, who lived in his apartment complex.  Rosa was a WWII bride, coming to America in her early 20's. (Oh, the stories she tells of war time, especially of her father who went away to serve and was one of the missing, never to return home). She soon found herself with a husband who was abusive and 5 young children to raise. After 25 years she left the husband and was on her own, with little job-ready skills.  But a hard worker she was, as well as a wonderful seamstress.  She sewed and did alternations for people and house cleaning. In 1990, with a full-time job and two children under the age of 5, keeping my house in the shape I wanted it to be was becoming a problem.  We hired Rosa as our housekeeper.  She worked for us for almost 20 years and, during that time, became family to us. She would show up early on the days she had set aside for us, just so we could visit. She has attended our family birthday parties, weddings, and shared in so many of our family's up and downs.  We all have a soft spot in our hearts for her.


Rosa will be 84 in February, not as spry as she once was, but still a busy and industrious woman.  She lives about 20 miles away so we don't see her as frequently as we once did.  I always make a point to see her sometime during the holidays.  She usually makes us something to nibble on, we drink tea or coffee and catch up.  For years she has made me a loaf of German stollen bread, a slightly sweet bread filled with candied fruits, nuts and lemon zest.  This year she asked when I could come by for lunch and to get my stollen.  I replied that I wanted her to show me how she makes it instead.  We set up a time and we recently got together for our lunch and my baking lesson. It was a fun day.  I came home with a loaf of still-warm stollen (I couldn't resist and ate some in the car as I drove down the freeway!) and the recipe. Most importantly, I came home with memories of a day spent with a sweet woman.




Except for the fruit added, the stollen dough is actually quite low in sugar.  The finished bread is sprinkled with confectioners' sugar or drizzled with a glaze.  Rosa is not a fan of real sweet things so she usually just slathers the bread in butter as soon as it comes out of the oven.


Citron, a dried lemon, is not easy to find here and is pricey so we didn't put that in the stollen this time.  Instead we added more lemon zest to the dough. Orange zest can be substituted for the lemon. It's a versatile dough, you can add or subtract the sweet ingredients that are available. This recipe calls for the dough to be refrigerated overnight. Rosa no longer does that, she completes the stollen in one baking session.  Either way works!  Stollen is most commonly considered a Christmas bread, similar to panettone.  I like it any time of year.  It makes a big loaf; I usually cut mine in sections and place in freezer bags.  During tax season, as now, a slice or two of stollen with my morning coffee is a nice treat!



Stollen

1 package active dry yeast
3/4 cup warm water (105 to 115 degrees)
1/2 cup sugar
1/2 teaspoon salt
3 whole eggs
1 egg yolk (reserve white)
1/2 cup butter, room temperature
3 1/2 cups flour
1/2 cup chopped blanched almonds
1/4 cup cut-up citron
1/4 cup cut-up candied cherries, if desired
1/4 cup raisins
1 tablespoon grated lemon rind

In mixer bowl, dissolve yeast in the warm water.  Add sugar, salt, eggs, egg yolk, butter and half of the flour.  Beat 10 minutes on medium speed or by hand. Scrape sides and bottom of bowl frequently. With a spoon blend in remaining flour, nuts, fruits and rind. Scrape batter from sides of bowl. Cover with a cloth and let rise in a warm place until double in bulk, about 1 1/2 hours.  Stir down batter by beating 25 strokes. Cover tightly and store in refrigerator overnight.

Turn dough onto well-floured surface; turn to coat with flour.  Press into an oval, about 12/8".  Spread with soft butter.  Fold in two the long way.  Press only folded edge firmly. Place on greased baking sheet.  Brush with mixture of 1 slightly beaten egg white and 1 tablespoon water.  Let rise until double, 45 to 60 minutes. 

Preheat oven to 375 degrees.  Bake 30 to 35 minutes, or until golden brown. Frost while warm with the white icing or dust top of stollen with confectioners sugar.

White Icing:
Mix 1 1/2 cups sifted confectioners sugar and 1 1/2 tablespoon milk with a fork or whisk, until smooth. Decorate, as desired, with pieces of citron and candied cherry halves.

Sunday, December 2, 2018

2018 - Tea at the Christmas Tree Farm!

The girls in my family recently met for our 12th annual Christmas tea in my home. This year we only had 8 in attendance. In prior years we had attendance as high as 18.  Family issues, illnesses, and busy sports schedules meant I originally had RSVP's for 14, but it kept dwindling down, even on the day of the tea. This was disappointing to me as I spend a lot of time and money trying to make a memorable tea for everyone.  I'm not sure I will have the enthusiasm to tackle this next year, only time will tell.



Those of us in attendance had a nice time. The youngest to attend was my 7-month old great-nephew.  He was so good, just smiled and played the entire time. The oldest was my 80 year old mom.  Mom has dementia and it's becoming increasingly hard for her to do even the most basic tasks. She has always loved our tea parties and she had a wonderful time. Next up was my 79 year old aunt.  She, too, has health issues but was a trooper and carried on. The main purpose of our annual tea is to keep the generations together.  My 8 year old granddaughter was able to spend time with her older relatives as well as the baby. Family is everything, right?

Red farm trucks and black and white buffalo plaid is very "in" right now.  I chose my theme a year ago and started picking up items during the after-Christmas sales last year.  Originally I had planned to do a gingerbread farm scene for the large table but I came to my senses about a month ago!





The format of our teas is very traditional.  I make scones, lemon curd & strawberry jam for our first course and serve them to the guests.  Everyone brings a savory or sweet, some bring both (thank you!) We set these items on my kitchen island and serve them potluck style. My family can cook and bake, we always have plenty of good tasting items to choose from!  We share the leftovers, too!

My granddaughter always spends Friday nights with me so she helps me set the tables and decorate, as well as assist with the baking.  Earlier in the day I made Rice Krispies treats.  We cut them in rectangles and, using melted chocolate, M&M's and candy eyes, she turned them into reindeer.  It is fun to watch her confidence in her baking skills grow.




Here is a summary of prior teas:

2017 - Peppermint and Roses Tea

2016 - A Woodland Tea

2016 - A Valentine's Tea

2015 - Let It Snow Tea Party

2013 - A Gingerbread Tea








Monday, November 12, 2018

Christmas 2018 Gift Tags

I'm one of those that likes to enjoy each holiday as it comes, thus, I have not begun Christmas decorating.  I'm waiting to eat my turkey first! I'm getting antsy though, my daily browsing of Instagram feeds is so inspiring! Our tree will go up the day after Thanksgiving. However, that doesn't mean I'm not getting prepared for Christmas. I dislike shopping, especially when the stores are crowded, people are cranky, and I'm under a deadline.  I finished my Christmas shopping mid-October. This past weekend I began to get them wrapped.



Each year I make gift tags for our Christmas presents.  Once I've decided on a design or theme it's really mindless work cutting out the tags, stamping, embossing, and adding other decorations.  I usually do this while football is on in the background.  I love watching football and at least this way I'm being productive instead of just sitting on the couch!


A number of years ago a friend shared her gift wrapping trick with me, she only uses one paper each year. For about 20 years now I have been doing the same.  It makes wrapping so much easier.  I do like to get creative with the package decorating, though, using different types and colors of ribbons and embellishments.  This year we have a definite farmhouse/rustic theme with the wrapping.





I'm about 75% done with the wrapping.  As always, the hard part for me is finding boxes to fit the gifts! It is nice to have this chore off my to-do list, it gives me more time to really enjoy the holiday season, do more baking and spend time with family and friends.

Monday, November 5, 2018

Cranberry-Walnut Rolls

Prior to the advent of  the Internet with blogs, Pinterest, Instagram, even Facebook, I subscribed to many cooking magazines or bought cookbooks for new recipe inspiration.  I would cut out recipes and articles that interested me and save them in folders, by category, such as main dishes, desserts, etc.   Now it seems I "save" most of my recipes to my various Pinterest folders.  A month or so ago, I grabbed out my old-fashioned paper folders and was browsing through them.  I ran across this roll recipe from Bon Appetit magazine from November 2009.  I'm not sure why it has taken me nine years to make them as they are amazing!  They are the perfect roll for fall and Thanksgiving cooking.


These rolls were easy to make.  Like all yeast breads, time is the major factor in making them. My bread baking is usually confined to Sundays, that seems to be the calmest day of the week for me! While the dough is rising I can do chores, craft, and watch football.

The original recipe calls for brushing the unbaked rolls with an egg wash and raw sugar.  I had no raw sugar in the house.  After making them I don't think I will add the sugar the next time. They were wonderful, as is!




Cranberry-Walnut Rolls

1 cup coarsely chopped walnuts
3 1/2 cups (or more) bread flour
1 tablespoon (packed) brown sugar
1 1/2 teaspoons quick-rising dry yeast
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil plus additional for coating the bowl
1 large egg
1 cup sweetened dried cranberries
Nonstick vegetable oil spray
1 large egg, beaten to blend (for glaze)
Raw sugar (turbinado or demerara)

Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.

Mix 3 1/2 cups bread flour, brown sugar, yeast and salt in the bowl of a heavy-duty stand mixer fitted with the paddle attachment. Warm the milk in a small saucepan over low heat until instant-read thermometer inserted in milk registers 95 degrees Farenheit. Add oil; remove from heat. Add the milk mixture and the egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add nuts and cranberries. Replace paddle attachment on mixer with the dough hook.  Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls if needed, about 4 minutes. Transfer dough to a lightly floured surface and knead two minutes

Lightly oil a large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil.  Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.

Line a large rimmed baking sheet with parchment paper. Transfer dough to an unfloured surface; divide into 12 equal pieces. Using cupped hand, roll and rotate 1 dough piece into a smooth round ball. Repeat with remaining dough pieces.

Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray.  Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.

Meanwhile, position rack in center of oven and preheat to 425 degrees.

Place rolls in oven; reduce oven temperature to 400 degrees and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer. Cool completely on rack.

DO AHEAD: Wrap baked rolls in foil, then enclose in resealable freezer plastic bag and freeze for up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350 degree oven for about 10 minutes.