This recipe came with a Wilton 6-inch springform pan that I purchased several years ago. It’s a great size for making a cheesecake for small families. The recipe says it serves 6…but I suspect 4 people with normal appetites would be about right. It keeps well in the refrigerator for 2-3 days…if you have leftovers.

12 oz cream cheese, room temperature
¼ c. granulated sugar
1 large egg, lightly beaten
½ tsp vanilla extract
1 T. cornstarch
1/3 c. sour cream

In large mixing bowl, beat together the cream cheese and sugar until smooth and light. Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until the mixture is well blended. Pour the mixture into the prepared crust (see recipe below). Bake in preheated oven for 35 minutes. Allow the cake to cool in the oven, with the door propped slightly open for 3 hours. Chill. Serve plain or with strawberries or cherries or other favorite topping.

Crumb crust

2/3 c. graham cracker crumbs
2 T. granulated sugar
3 T. soft butter or margarine

Mix all ingredients and press firmly into bottom and part way up the sides of a 6” springform pan. Bake at 350 for 6 minutes. Remove.

About 6 to 9 servings

This cake freezes well. Wrap individual pieces in plastic wrap and place in a plastic freezer-proof container. Let a piece thaw at room temperature and then warm it briefly in the microwave.

Streusel Topping
(makes about 2 cups)

NOTE: This recipe makes twice as much as you need for the coffeecake. If you make the full recipe, you can freeze the other half for the next time you make the cake. Make a half recipe if you only want enough for one cake.2/3 c flour
2/3 c brown sugar
1 tsp cinnamon
¼ tsp salt
5 T unsalted butter, melted
2/3 c walnuts

In a food processor, pulse together the flour, brown sugar, cinnamon and salt. Add the melted butter and pulse a few times to mix, scraping the bowl if necessary. Add the walnuts and pulse until they are finely chopped.

Cake

1 c. flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ c plus 2 T. sour cream OR yogurt OR a mixture of the two
½ tsp vanilla
2 T. unsalted butter, room temperature
½ c sugar
1 large egg
1 c streusel topping (recipe above)
1 medium apple, peeled and chopped (about 1 ¼ cup)

Preheat the oven to 350 degrees. Grease a 9×9 square pan and set aside.

In a small bowl, whisk together the flour, baking powder, soda and salt. Set aside.

In another small bowl, combine the sour cream and vanilla. Set aside.

In a third bowl, using a hand mixer on high speed, beat the butter and sugar until light in color and texture, about 3-4 minutes. Add the egg and beat until combined.

Add the flour mixture in 3 parts, alternating with the sour cream mixture in 2 parts, beating on slow speed until smooth. Scrape the bowl as necessary.

Scrape the batter into the prepared pan. Top with the chopped apple, then the streusel topping.

Bake approximately 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool briefly on a wire rack. Serve warm.

1 quart vanilla yogurt
1 medium banana
2 T peanut butter (I use natural style)
2 T honey

Puree the banana in a food processor (a blender would probably work fine). Add the peanut butter and honey and continue processing until smooth. Add yogurt and process just long enough to blend all ingredients together. Place 18 small paper cups (bathroom size) in a baking pan (one 9×13 or two 8×8 work well). Fill paper cups to about 2/3′s full. An ice cream scoop or a measuring cup makes the job easier. Freeze until solid. I transfer the frozen treats to zip-lock bags for storing in the freezer.

Banana Peanut

4-5 cups whole wheat flour
1/2 cup peanuts, finely chopped
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 egg
1/4 cup vegetable oil
1 ½ cups ripe banana, pureed
1/4 cup honey
2 teaspoons vanilla
(Water)

Preheat oven to 350F.

Mix dry, then wet ingredients. If needed, add water, one teaspoon at a time as needed.

Roll to about 1/8-1/4″ thickness. Transfer to parchment-lined cookie sheet. Using a bench scraper, cut into strips about 3/8″ wide (or desired size). Cut across the strips to create roughly square shaped treats. Cut all the way through the dough, but do not separate individual treats.

Bake approximately 30 minutes, switching cookie sheets after 15 minutes. Remove from oven and break apart, spreading pieces in single layer on cookie sheets. Reduce oven temperature to about 220-250F. Return to oven and bake until dry, 1-2 hours. Check often and switch cookie sheets to help ensure even baking.

Ginger

Follow the recipe above, using 1 1/2 cups applesauce and 1/4 grated fresh ginger for the cinnamon and banana.  If you prefer, you can substitute 1 Tablespoon dried powdered ginger for the fresh.

Chicken in Spicy Peanut Sauce
(Gai Phad Sauce Tua)

2 lb chicken half-breasts
1 tsp garlic, crushed
2 tsp fresh ginger, finely grated
1 Tbsp red curry paste
2 Tbsp peanut oil
1 c scallions cut into 2 in lengths
¼ c roasted peanuts, crushed (OR 2 Tbsp crunchy peanut butter)
2 tsp palm sugar
1 Tbsp fish sauce
1 c coconut milk
2 c broccoli florets Cut each half-breast in half again with a sharp chopper, wash them to get rid of any splinters of bone, and dry well on paper towels.

Heat a wok, pour in the oil and swirl to coat the wok. Toss the spring onions in the oil for a few seconds, remove and set aside. Fry the chicken pieces, turning them over until browned all over.

Add the peanuts or peanut butter, palm sugar, fish sauce and coconut milk. Stir well to combine. Cover and simmer until the chicken is tender, and if the sauce reduces too much add a little water and stir well.

Meanwhile, blanch the broccoli florets in boiling water for 2 minutes. Drain. Add the broccoli and spring onions to the chicken and mix gently.

Serve hot with rice, and a tangy salad.

Serves 6

Winter Minestrone
4-6 servings
55 minutes 15 mins prep

2 tablespoons olive oil 1 onion, chopped
2 carrots, peeled, chopped
2 stalks celery, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, minced
1 lb swiss chard, stems trimmed,l eaves coarsely chopped
1 russet potato, peeled, cubed
1 (14.5 ounces) can diced tomatoes
1 sprig fresh rosemary
1 (15 ounces) can cannellini beans, drained, rinsed
2 (14 ounces) cans low sodium beef broth
1 ounce parmesan cheese, rind
2 tablespoons chopped fresh Italian parsley
salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes.

Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes.

Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste.

Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.