A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Tuesday, May 21, 2013

Dulce de Leche No Cook Cheesecake

This was really easy and turned out well, but a little less gelatin next time?

  • 1 envelope (7 grams) unflavored gelatin 
  • 1/2 cup hot water
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream and 1 tablespoon granulated sugar, whipped until soft peaks form
  • 1 prepared 10-inch (9 ounces) graham cracker crust
  • Chocolate syrup 

  • Mix gelatin and hot water in small bowl until gelatin is dissolved; set aside.
  • Beat cream cheese and dulce de leche in large mixer bowl until creamy. 
  •  Stir in gelatin mixture and vanilla extract. 
  • Fold in whipped cream. 
  • Pour into graham cracker crust. 
  • Refrigerate, covered for at least 3 hours or until set. 
  •  Serve drizzled with chocolate syrup.

Grandpa's Blueberry Sauce

This wasn't invented by Grandpa, but he likes it - and it can be frozen so Grandma doesn't poison him with outdated stuff ...

You can pour it over waffles, cake or ice cream or whatever ...

  • 2 cups fresh or frozen blueberries
  • 1/4 cup water
  •  3/4 cups sugar
  • 1 cup orange juice
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/4 tsp almond extract
  • 1/8 tsp cinnamon

  1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
  2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Cream of Tomato Soup

I just got Marion Cunningham's book Lost Recipes. Since Michael had one of his rare colds, I saw this as an opportunity to increase his veggie intake and made this soup - I didn't change much from the original - just added a cup of chicken stock in place of one cup of milk and a bit less salt since I used salted butter and the stock and added a bit of pepper ...

the ratio of milk to chicken stock is up to you!

3 cups peeled tomatoes - 28 oz can

1/2 tsp baking soda

4 tbsps butter

1/2 onion, chopped

1/4 cup flour

3 cups milk or 1 cup milk

1 cup chicken stock or 3 cups chicken stock

1 tbsp honey

1 tsp salt

1/2 tsp dried basil or 1 sprig fresh

Blend the tomatoes until smooth and stir in baking soda

Melt the butter in a large soup pot

Add the onions and cook until the onions are soft

Add the flour and stir for a minute or so

Slowly add the milk, stock, basil and honey and cook until slightly thickened

Stir in the tomatoes and bring to just a simmer

Strain the soup, add salt and pepper as needed

Reheat and serve