Archive | August, 2013

Cheesecake with graham cracker crust

12 Aug



  • 2 c. graham cracker crumbs
  • 1/2 c. butter, melted
  • 2 Tbs. sugar

Combine all the ingredients and stir well.  Press mixture firmly on bottom and up sides of a lightly greased (cooking spray) 9 inch springform pan with 3 inch sides.  Chill thoroughly.


  • 16 oz. ricotta cheese
  • 1 1/2 c. sugar
  • 16 oz. cream cheese, softened
  • 6 eggs
  • 2 tsp. vanilla
  • 6 Tbs. flour
  • 16 oz. sour cream

Preheat oven to 325 degrees F.  Beat ricotta, sugar, and cream cheese at low speed until mixed through.  Add eggs by beating in one egg at a time and mixing through.  Add vanilla, flour, and sour cream and beat until smooth.  Pour mixture onto the chilled graham cracker crust.  Bake for 1 hour.  Turn off oven (do not open the door) and let cake sit in the oven for 4 hours without opening the door.  Cover and chill 8 hours.  (Best to cook on Friday afternoon and let chill overnight).

Green beans and potatoes with feta salad dressing

12 Aug

Green beans and potatoes with salad dressing

  • 1 lb. little potatoes (can use small russet), washed
  • 1 lb. fresh green beans (~4 c.), trimmed and cut into bite-sized pieces
  • 1/2 c. Kalamata olives, pitted and halved
  • 1 Tbs. onion, minced
  • 1 Tbs. fresh parsley (or 1 tsp. dried), chopped

Boil the potatoes whole in salted water ~15 to 20 min. (until pierced easily).  Plunge in ice water after cooked.  Slice into bite-sized pieces.  Put green beans in the boiling water used for the potatoes and boil for 2 to 3 min. (until bright green).  Plunge in an ice bath when done.  Combine the potatoes, green beans, olives, onion, and parsley in a large bowl.  Add dressing (below) and serve.  Good with some fresh tomatoes and kids like with cottage cheese.

Feta salad dressing

  • 2 Tbs. red wine, champagne, or sherry vinegar
  • 3 Tbs. olive oil
  • 2 tsp. dijon mustard
  • 2 tsp. lemon juice
  • 2 oz. feta cheese

Spelt fry bread

9 Aug

Spelt fry bread

  • 2 c. spelt flour
  • 1 Tbs. baking powder
  • 1/2 tsp. sea salt
  • 1/2 c. kefir milk
  • 1/2 c. milk
  • olive oil

Whisk together flour, baking powder, and salt.  Put kefir milk and milk into assistant, gradually add flour mixture and knead for about 5 min.  Let sit ~5 min.  Heat olive oil in large deep frying pan (about 1 to 1 1/2 inches deep, about 365 degrees F).  Grab ~3/4c. worth of dough, form large discs, flatten to about 1/4 inch and fry in hot olive oil.  Brown on both sides and drain on paper towel.

Note: Try pre-soaking next time.