Tag: recipes
Mexican Cookbook Collection
UTSA’s Mexican Cookbook Collection is comprised of more than 1,500 cookbooks, from 1789 to the present, with most books dating from 1940-2000. In addition to broad general coverage, the collection includes concentrations in the areas of regional cooking, healthy and vegetarian recipes, corporate advertising cookbooks and manuscript recipe books.
Early Modern Maritime Recipes
Cookbooks and Home Economics
An archive.org collection.
Pumpkin Cheesecake
Graham Cracker Crust
Ingredients
- 1 1/2 C graham cracker crumbs (Schär makes gluten-free graham crackers)
- 1/4 C granulated sugar
- 1/2 C warm melted butter
Directions
- Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist.
- Grease 3/4 way on sides and entire bottom of a 9″ loose bottom round pan (without tube) with 2 ts unsalted shortening. Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1″ from top of pan, and press down with back of spoon. Alternately (for bars), line a square pan with parchment paper, leaving enough overhang so that the cheesecake can be lifted out by the paper once baked.
- Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact. Refrigerate while preparing filling.
Pumpkin Cheesecake
Ingredients
- 1 lb cream cheese (allow to sit at room temperature for 2 hours)
- 1/2 C granulated sugar
- 3 medium eggs or 2 very large ones (1/2 C)
- 1 ts vanilla
- 1/2 C pumpkin puree
- 1 ts cinnamon
- 1/2 ts ground ginger
- 1/4 ts ground cloves
Directions
- Combine all ingredients one at a time, and with electric mixer or heavy wooden spoon beat until smooth, about 2 – 3 minutes.
- Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven at 375 F for 25 minutes or until a toothpick comes out clean.
- Remove from oven, place on cake rack, and let stand at room temperature for about 15 minutes.
Sour Cream Topping
Ingredients
- 1 pt commercial sour cream
- 1/4 C granulated sugar
- 1 ts vanilla
Directions
- With a spoon mix these ingredients only until well blended.
- When cheesecake has cooled for 15 minutes, with a large spoon gently pour sour cream topping over cooled first layer, starting from side to center. Spread evenly, as gently as possible to avoid disturbing the cheesecake layer. Bake in 375 F oven about 10 minutes.
- Remove from oven and let stand in room temperature on cake rack for 5-6 hours, or until absolutely cold before removing cake from pan. When cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.
Cook once, eat healthy all week
Spinning all the plates
Over the past few years of working full-time, I’ve tried a couple of different recipe services that were supposed to make meals easier by providing grocery lists and recipes. I usually ended up having to veto half of the recipes for using expensive or hard-to-find ingredients (scallops for six) or having limited appeal to kids (salmon and legumes). Some of the recipes were just not very tasty; I remember a spectacular fail of a cheeseburger casserole that was both salty and flavorless. Some of the recipes from a gluten-free service plan ended up telling me to omit ingredients including gluten rather than building a meal around other options like rice or quinoa.
I spent the last year flying by the seat of my pants and making about ten rotating things (and a lot of pasta) for dinner. In December, I threw in the towel and started looking at apps that dealt with meal planning. I was not interested in a monthly or yearly subscription, so I was willing to pay for an app that would do what I wanted with a minimum of fuss.