Tags: Banana Cheesecake Potstickers, Bananas, Cooking, Cream cheese, Food, fruits, Meatless Monday, PBS, Potsticker Wrappers, recipes
Here’s a recipe that’s a little different! It’s this week’s “Meatless Monday” Recipe, Banana Cheesecake Potstickers. It’s off the PBS website and just one of many fantastic recipe ideas. When you have a chance you have to check their site out. http://www.pbs.org/food/recipes/
Banana Cheesecake Potstickers
2.3 ounces cream cheese
10 large potsticker wrappers (or 20 small ones)
1 tablespoon butter
1/3 cup water
1 – Peel the banana and halve lengthwise. Cut the halves into 1/4-inch thick slices diagonally.
2 – Cut the cream cheese into pieces that are roughly the same size.
3 – Prepare a small bowl of water.
4 – To fold the potstickers, put a wrapper in the palm of your left hand (assuming you’re right handed).
5 – Add equal amounts of banana and cream cheese on one half of the wrapper, being sure to leave enough room around the edges to seal the wrapper shut.
6 – Wet the rim of the wrapper with water.
7 – Fold the wrapper in half over the filling and add pleats with your right hand as you seal the wrapper shut.
8 – To fry the potstickers, heat a large flat bottomed pan over medium-high heat. Add the butter and swirl to coat the pan.
9 – Lay the potstickers flat in the pan and then with a lid ready, add 1/3 cup water shutting the lid immediately.
10 – Turn down the heat to medium and then steam for 4 minutes, or until the water has evaporated.
11 – Remove the lid and turn the heat back up to medium-high. Fry the potstickers until crisp and golden brown on the bottom.
12 – Serve crisp-side up dusted with powdered sugar.
Tags: Baking, Beets, Cake, Cooking, Cream cheese, dessert, Food, Layer Cake, One of America's Favorite Christmas Treats, recipes, Red Dye, Red velvet cake
My Grandmother passed away many years ago, but rarely a day goes by where I don’t think of her and smile. Christmas was always special at Grandmother’s House. You would open the door and the aromas would send your mouth watering! I can’t ever remember a Christmas Holiday where she didn’t bake a Red Velvet Cake, and it would just melt in your mouth.
Red velvet cake is a cake with either a dark red, bright red or red-brown color. It is traditionally prepared as a layer cake topped with cream cheese or cooked roux icing. The reddish color is often enhanced by adding beetroot or red food coloring.
Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color.
* James Beard’s 1972 reference, American Cookery, describes three red velvet cakes varying in the amounts of shortening and butter, also vegetable oil. All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light and fluffy. This natural tinting may have been the source for the name “red velvet” as well as “Devil’s food” and similar names for chocolate cakes.
* When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas company, is credited for bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe are well known in the United States from New York City’s famous Waldorf-Astoria Hotel. However, it is widely considered a Southern recipe. Traditionally, the cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.
* In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton’s department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton’s recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton. In January 2014, Tim Hortons began selling the Red Velvet muffin as a seasonal item.
* In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. A resurgence in the popularity of this cake is attributed by some to the 1989 film Steel Magnolias which included a red velvet groom’s cake made in the shape of an armadillo. Magnolia Bakery in Manhattan, having served it since its opening in 1996, certainly helped to popularize it, as did restaurants known for their Southern cooking like Amy Ruth’s in Harlem, which opened in 1998. Cake Man Raven opened one of the first bakeries devoted to the cake, in Brooklyn, in 2000.
* Below are links to various Red Velvet Cake Recipes
Tags: appetizer, Cream cheese, Diabetes, Diabetic Dish of the Week, Herbed Cheese Mini Peppers, low calorie, low carb, Low Fat Milk, Mini Peppers
Herbed Cheese Mini Peppers
10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)
1 – 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1 tablespoons chopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1 teaspoon dried oregano, rosemary, tarragon, or thyme, crushed
Finely shredded lemon peel (set aside)
1 tablespoon lemon juice
1 tablespoon fat-free milk
Fresh oregano leaves (optional)
Halve each sweet pepper lengthwise. Remove the seeds; set peppers aside.
In a small bowl, stir together cream cheese, the chopped or dried herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.
Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with lemon peel. If desired, garnish with oregano leaves.
Nutrition Facts (Herbed Cheese Mini Peppers)
32 cal., 3 g fat (2 g sat. fat, 9 mg chol., 46 mg sodium, 1 g carb., 0 g fiber, 1 g pro.
Tags: Apple Carrot Cupcakes, Apples, Baking, Cooking, Cream cheese, dessert, Food, Jennie - O Turkey Recipe ofthe Week, jennie o turkey, Pecans
This week’s Jennie – O Turkey Recipe of the Week doesn’t have Turkey in it but it does have some other delicious ingredients, Apple Carrot Cupcakes. Cake Mix, Cream Cheese, Cinnamon Apples, and Pecans, easy and simple recipe. And it’s from the Jennie – O Turkey website! http://www.jennieo.com/
Apple Carrot Cupcakes
Moist carrot cake infused with applesauce and topped with cream cheese frosting.
1 (21.41-ounce) package carrot cake mix
1 (16-ounce) container cream cheese frosting
½ cup HORMEL® COUNTRY CROCK® cinnamon apples
½ cup chopped pecans, toasted
Heat oven to 350°F. Line 24 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups with batter.
Bake according to package directions. Cool. Frost tops with cream cheese frosting. Place apple sliced on frosting. Sprinkle tops with chopped pecans.
Calories 190 Fat 5g
Protein 1g Cholesterol 0mg
Carbohydrates 36g Sodium 240mg
Fiber 0g Saturated Fat 1g
Tags: Baking, Butter, cakes, Cooking, Cream cheese, dessert, Food, Gooey Cake, One of America's Favorites
Gooey butter cake is a type of cake traditionally made in the American Midwest city of St. Louis. Gooey butter cake is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to a brownie. Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two distinct variants of the gooey butter: a bakers’ gooey butter and a cream cheese and commercial yellow cake mix variant. It is believed to have originated in the 1930s.
The St. Louis Convention & Visitors Commission includes a recipe for the cake on its website, calling it “one of St. Louis’ popular, quirky foods”; the recipe calls for a bottom layer of butter and yellow cake batter, and a top layer made from eggs, cream cheese, and, in one case, almond extract. The cake is dusted with confectioner’s sugar before being served. The cake is best eaten soon after baking it. It should be served at room temperature or warm.
The cream cheese variant of the gooey butter cake recipe, while close enough to the original, is an approximation designed for easier preparation at home. Almost all bakeries in the greater St. Louis area, including those at local grocery chains Schnucks and Dierbergs, use a slightly different recipe based on corn syrup, sugar and powdered eggs—no cake mix or cream cheese is involved.
A legend about the cake’s origin is included in Saint Louis Days…Saint Louis Nights (ISBN 0-9638298-1-5), a cookbook published in the mid-1990s by the Junior League of St. Louis. The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of butter and flour.
John Hoffman was the owner of the bakery where the mistake was made. The real story is there are two types of butter “smears” used in a bakery: a gooey butter and a deep butter. The deep butter was used for deep butter coffee cakes. The gooey butter was used as an adhesive for things like Danish rolls and stollens. The gooey butter was smeared across the surface, then the item was placed in coconut, hazelnuts, peanuts, crumbs or whatever was desired so they would stick to the product.
Hoffman hired a new baker that was supposed to make deep butter cakes, but got the two butter smears mixed up. The mistake wasn’t caught until after the cakes came out of the proof box. Rather than throw them away, Hoffman went ahead and baked them up. As this was around the Great Depression that was another reason to be thrifty. The new type of cake sold so well, Hoffman kept producing them and soon, so did the other bakers around St. Louis.
Another St. Louis baker, Fred Heimburger, also remembers the cake coming on the scene in the 1930s, as a slip up that became a popular hit and local acquired taste. He liked it well enough that Mr. Heimburger tried to promote Gooey butter cake by taking samples of it with him when he traveled out of St. Louis to visit other bakers in their shops. They liked it all right, but they couldn’t get their customers to buy it, with reactions tending to regard it as looking too much like a mistake, and “a flat gooey mess”. And so it remained as a regional favorite for many decades.
Many St. Louis area grocery stores sell fresh or boxed gooey butter cakes. Haas baking sells a widely distributed, square and packaged version in a box that depicts a colorful, if anachronistic scene of aviator Charles Lindbergh’s plane the Spirit of St. Louis flying past downtown St. Louis, the Gateway Arch and the modern cityscape in clouds. Independent or family bakeries make gooey butter cakes, from a time when there were still many neighborhood corner German and Austrian American bakeries in St. Louis, in neighborhoods like Dutchtown, Bevo Mill, and the Tower Grove area, and others. There are now several businesses that specialize in different flavors of gooey butter cake and sell them in coffee shops, or to walk in customers, or by order or shipment.
Panera Bread Company (original name: St. Louis Bread Company) makes a Danish with a gooey butter filling for the St. Louis market. More recently, Walgreens sells wrapped, individual slices of a version of St. Louis gooey butter cake as a snack alongside muffins, brownies, and cookies.
Gooey butter cake is now widely available outside of the St. Louis area, as Walmart has been marketing a version that it calls Paula Deen Baked Goods Original Gooey Butter Cake. However, Walmart calls it “Paula’s signature dessert” and makes no mention of its St. Louis origin.
Modern versions of this confection, originally sold as a breakfast pastry or “coffee cake”, have shown up on upscale restaurant menus across the Midwest and even the West coast. The first such interpretation is believed to have happened in 1991 at a small fine dining restaurant located in Springfield, Missouri. The restaurant, called Clary’s after the surname of the two brothers who originally opened it, offered their customers a blueberry version of the gooey butter cake with vanilla bean ice cream and blueberry sauce. The dessert was originally called Gary’s Favorite after Gary Tombridge, a friend of co-owner James Clary, served the chef a raspberry flavored gooey butter cake after dinner at Tombridge’s home. The chef remarked what a wonderful pastry it was and wondered why no one had ever served it as a dessert. The dessert, along with Clary’s signature souffles, became a staple at the eatery. Clary left the restaurant business in 2008 but says he still serves the gooey butter cake to friends and catering clients. The sweet dessert can now be found on many restaurant menus including the popular Kansas City chain Ya Ya’s, Murray’s in Columbia, Missouri, and even as far as Seattle, where The Five Spot serves a pumpkin version of the classic pastry.
Tags: Bagels, Cheese, Cooking, Cream cheese, Food, One of America's Favorites, PHILADELPHIA Cream Cheese
Cream cheese is a soft, mild-tasting cheese with a high fat content. Stabilizers such as carob bean gum and carrageenan are added.
The U.S. Department of Agriculture defines the dairy product as containing at least 33% milk fat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. In other countries, it is defined differently and may need a considerably higher fat content.
Cream cheese is not naturally matured and is meant to be consumed fresh, and so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture and production methods to Boursin and Mascarpone.
Early prototypes of cream cheese were referenced in England as early as 1583 and in France as early as 1651. Recipes are recorded soon after 1754, particularly from Lincolnshire and the southwest of England.
In the United States – Recipes for the making of cream cheese can be found in US cookbooks and newspapers beginning in the mid-eighteenth century. By the second decade of the 19th century, Philadelphia and its environs had gained a reputation for this cheese. The cheese, however, was produced on family farms and so quantities for distribution were small. Around 1873, William A. Lawrence, a Chester, NY, dairyman, was the first to mass-produce cream cheese. In 1873 he purchased a Neufchatel factory and shortly thereafter, by adding cream to the process, was able to create a richer cheese, that he called “cream cheese”. In 1877 he created the first brand for cream cheese: the silhouette of a cow followed by the words: Neufchatel & Cream Cheese. In 1879, in order to create a larger factory, Lawrence partnered with a Chester merchant, Samuel S Durland. In 1880, Alvah L Reynolds, a New York cheese distributor, began to sell the cheese of Lawrence & Durland and created a brand name for it: Philadelphia Cream Cheese. Reynolds chose the name based on the reputation Philadelphia had for such cheese. By the end of 1880, faced with increasing demand for his Philadelphia brand, Reynolds turned to Charles Green, a second Chester dairyman, who, by 1880, had been manufacturing cream cheese. Some of Green’s cheese was, now, also sold under the Philadelphia label. In 1892, Reynolds bought the Empire Cheese Co. of South Edmeston, NY to produce cheese under his Philadelphia label.
When that burned down in 1900, he turned, the following year, to the newly formed Phenix Cheese Co. to produce his cheese. In 1903, Reynolds sold the rights to his Philadelphia brand to Phenix (which merged with Kraft in 1928). By the early 1880s, in addition to Philadelphia brand, was Star, a second cream cheese brand of Lawrence & Durland, and Green’s World and Globe brands. At the turn of the 19th century, New York dairymen were producing cream cheese for a number of other brands: Double Cream (C. Percival); Eagle (F.X. Baumert); Empire (Phenix Cheese Co.); Mohican (International Cheese Co.); Monroe Cheese Co. (Gross & Hoffman); and Nabob (F.H. Legget).
Cream cheese is often spread on bread, bagels, crackers, etc., and used as a dip for potato chips and similar snack items, and in salads. It can be mixed with other ingredients to make spreads, such as yogurt-cream spread (1.25 parts cream cheese, 1 part yogurt, whipped).
Cream cheese can be used for many purposes in sweet and savoury cookery, and is in the same family of ingredients as other milk products, such as cream, milk, butter, and yogurt. It can be used in cooking to make cheesecake and to thicken sauces and make them creamy. Cream cheese is sometimes used in place of or with butter (typically two parts cream cheese to one part butter) when making cakes or cookies, and cream cheese frosting. It is the main ingredient in crab rangoon, an appetizer commonly served at US Chinese restaurants. It can also be used instead of butter or olive oil in mashed potatoes. It is also commonly used in some western-style sushi rolls.
American cream cheese tends to have lower fat content than elsewhere, but “Philadelphia” branded cheese is sometimes suggested as a substitute for petit suisse.
Cream cheese is easy to make at home, and many methods and recipes are used. Consistent, reliable, commercial manufacture is more difficult. Normally, protein molecules in milk have a negative surface charge, which keeps milk in a liquid state; the molecules act as surfactants, forming micelles around the particles of fat and keeping them in emulsion. Lactic acid bacteria are added to pasteurized and homogenized milk. During the fermentation at around 22 °C (72 °F), the pH of the milk decreases (it becomes more acidic). Amino acids at the surface of the proteins begin losing charge and become neutral, turning the fat micelles from hydrophilic to hydrophobic state and causing the liquid to coagulate. If the bacteria are left in the milk too long, the pH lowers further, the micelles attain a positive charge and the mixture returns to liquid form. The key, then, is to kill the bacteria by heating the mixture to 52–63 °C (126–145 °F) at the moment the cheese is at the isoelectric point, meaning the state at which half the ionizable surface amino acids of the proteins are positively charged and half are negative.
Inaccurate timing of the heating can produce inferior or unsalable cheese due to variations in flavor and texture. Cream cheese has a higher fat content than other cheeses, and fat repels water, which tends to separate from the cheese; this can be avoided in commercial production by adding stabilizers such as guar or carob gums to prolong its shelf life.
In Spain and Mexico, cream cheese is sometimes called by the generic name queso filadelfia, following the marketing of Philadelphia branded cream cheese by Kraft Foods.
Tags: Cheese, Cooking, Crab, Crab Puffs, Crab Rangoon, Cream cheese, Food, Seafood, Seafood of the Week
Crab rangoon are deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.
Crab rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.
Though the history of crab rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab rangoon is served often with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.
In the Pacific Northwest states of America crab rangoon are also known as crab puffs, although this primarily refers to versions that use puff pastry as a wrapper instead of wonton. They may also be referred to as crab pillows, crab cheese wontons, or cheese wontons.
Tags: Bagels, Cooking, Cream cheese, Food, Lox, Salt, Seafood, Seafood of the Week
Lox is a fillet of brined salmon. Traditionally, lox is served on a bagel with cream cheese, and is usually garnished with tomato, sliced red onion, and sometimes capers, which diners may or may not opt to add to the bagel. Some American preparations of scrambled eggs or frittata include a mince of lox and onion.
* Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia. Today, however, the name refers to the milder brining, as compared to regular lox (or belly lox), and the fish may come from other waters or even be raised on farms.
* Scotch or Scottish-style salmon. A mixture of salt and sometimes sugars, spices, and other flavorings is applied directly to the meat of the fish; this is called “dry-brining” or “Scottish-style.” The brine mixture is then rinsed off, and the fish is cold-smoked.
* Nordic-style smoked salmon. The fish is salt-cured and cold-smoked.
* Gravad lax or gravlax. This is a traditional Nordic means of preparing salmon. The salmon is coated with a spice mixture, which often includes dill, sugars, salt, and spices like juniper berry. It is often served with a sweet mustard-dill sauce.
Other similar brined and smoked fish products are also popular in delis and fish stores, particularly in Chicago & the New York City boroughs, such as chubs, Sable (smoked cod), smoked sturgeon, smoked whitefish, and kippered herring.
Tags: Baking, Cake, Cream cheese, Flour, Pumpkin, Splenda, Teaspoon, Whipped cream
Thank you to Carol for passing along this Fall Diabetic Friendly Dessert!
3 large eggs or 3/4 cup of Egg Beater‘s (Equal of 3 Eggs)
1/2 cup Splenda Sugar Blend for Baking
1 tablespoon Splenda Sugar Blend for Baking
1 cup canned pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup pecans, finely chopped
* Note – I haven’t tried this yet but the Pecans should work as part of the filling instead of the Roll if you prefer.
For Cake: Beat eggs (or Egg Beater’s) and 1/2 cup Splenda Sugar Blend for Baking for 5 minutes in mixing bowl on medium speed of mixer.
Stir in 1 cup pecans (finely chopped), pumpkin, and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.
Chill in refrigerator until completely cool.
For Filling: Beat cream cheese, whipped topping and 1 tablespoon Splenda Sugar Blend for Baking in mixing bowl on medium speed of mixer until smooth and spreadable.
Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.
Makes 8 servings.
Tags: Cheese, cook, Cream cheese, Fruit, Home, Room temperature, Sandwiches, Spreads and Fillings
When baking a recipe that calls for cream cheese, be sure it’s at room temperature before you start, and make sure you beat it so it’s light and fluffy before adding any other ingredients, especially eggs.