Sour Cream Cheesecake

Recipe courtesy Alton Brown

33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar

20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour.

Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Yield: 8 to 10 servings
Prep Time: 25 minutes
Cook Time: 2 hours
Difficulty: Medium

Savory Cheesecake

Recipe courtesy Alton Brown

24 ounces cream cheese
3 tablespoons cornstarch
1 teaspoon salt
4 ounces sour cream
2 large eggs
6 ounces smoked trout, diced
1/3 cup chopped chives

3 ounces melted butter
1 egg white
1 1/2 cups crushed bagel chips

Preheat the oven to 350 degrees F.

In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.

In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Difficulty: Easy

Jelly Roll Dessert

1 small package of jelly rolls
1 package lemon pie filling mix
1 envelope whipped topping mix
1 4 oz. package of instant vanilla pudding mix
1 1/2 cups milk
1 teaspoon vanilla extract

Slice jelly rolls 1/4 inch thick. Arrange in a 9 X 13 inch dish. Prepare lemon pie filling mix according to package directions. Soon over jelly rolls. Chill in refrigerator. Combine whipped topping mix, pudding mix, and milk in mixer for about 8 minutes. Add vanilla. Spoon over lemon layer. Chill until ready to serve.


1 qt milk
2 cups sugar
3 Tbsp butter or margarine
1 loaf day old French bread, cubed
4 eggs
1 Tbsp vanilla
1/2 cup raisins

Preheat oven to 350 F. Butter a 9 x 13 casserole. Soak bread in milk until milk is absorbed, stirring once to make sure all bread has absorbed some milk. Beat eggs and sugar until smooth. Add raisins and vanilla; pour over bread mixture, stirring well. Put casserole in a shallow pan of water and bake until firm and a knife inserted in the center comes out clean, approximately 1 hr and 15 minutes. SAUCE: Combine in heavy saucepan or double boiler 3/4 stick butter, 1 small can Pet milk, 1 cup sugar, and 1 beaten egg yolk. Cook and stir constantly until thickened. Remove from heat and cool to barely warm. Stir in 3-4 oz. bourbon. Serve over warm pudding.

Pudding and sauce may be reheated in microwave in individual portions.

Better Than Sex Dessert

1 prepared angel food cake, crumbled into bite-sized pieces Spread half of the pieces into a 9x11 cake pan (not greased) Prepare 1 large package of instant vanilla pudding, using 1/2 cup less milk than the box directions. Add 1 pint sour cream. Spread all of this mixture over the cake in the pan.
Spread the rest of the angel food cake pieces over the pudding layer. Spread the contents of a large can of cherry pie filling over the cake pieces. (It's easier to do this if you spoon globs of it evenly over the surface and then gently spread them out to cover as much of the surface as you can.)
Last layer: spread as much Cool Whip over the top as you like.

Pumkin Mousse

2 instend Vanilla Pudding
1 can (16 oz) Pumkin
2 cups skim milk or 2% milk
1/2 teaspoon Cinimmon
1/2 teaspoon Allspice
1 1/2 cups whipped cream

Fold togather

This is from my sister Becky and we are still working on it. LOL

Strawberry Mousse

1 qt.strawberries, washed and hulled
1/2 cup sugar
1/2 cup white wine
2 envelopes unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
2 cups heavy cream, whipped
1 tsp. Strawberry extract

Reserve several strawberries for garnish.Press remaining berries through a fine sieve.Add sugar and white wine,stir well. Chill. Soften gelatin in cold water, add boiling water and stir to disssolve. Cool. Combine gelatin and chilled strawberry mixture, beat with rotary beater until fluffy and sightly thickened. Fold in strawberry extract and whipped cream. Turn into a oiled 2 quart mold. Chill overnight. Unmold onto chilled serving platter. Garnish with the remaining whole strawberries.

This one was posted by Nick.

Eggnog Pudding

2 cups cold skim milk
1 package (3.4 ounces) sugar free instant vanilla pudding mix
1/2 teaspoon ground nutmeg
1/4 teaspoon rum extract
Additional ground nutmeg, optional

In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.
Serves 5.

Per 1/2 cup serving: 117 calories, 328 mg sodium, trace cholesterol, 23 gm carbohydrate, 7 gm protein, trace fat.

From Tasta of Home's Quick Cooking

This one was posted by Virginia.