Thursday, January 12, 2012

Blueberry cheesecake/gingerbread cookies

Two From Ramona Rauh
Best Blueberry Cheesecake

Ingredients for cheesecake:
-2 bars cream cheese
-1 1/2 cup sugar
-2 tsp vanilla
-3 eggs
-3 tbsp cornstarch
-2 cups whipping cream
-1/2 tsp salt
-2 tbsp lime or lemon juice
-Graham cracker crust

1. Preheat oven to 325. Make sure you have your crust prepared in a large spring form pan.
2. Cream the cheese, sugar, and vanilla together.
3. Add eggs one at a time
4. Add cornstarch, cream, and salt. Beat mixture until fluffy. Stir in the lemon juice.
5. Pour batter into crust and bake for 1 hour. Place a baking sheet under just in case it spills. This cake is huge and will rise up over the sides of the pan.
6. You will usually know when it's done because of it's pretty golden color. If unsure use the toothpick testing method. Let cool at room temperature, and chill in the ice box. (lol icebox)

Ingredients for Blueberry sauce:
- 1 1/2 cups blueberries
- 1/4 cups of sugar
- 1 tbsp cornstarch
- 1/2 cup water

1. Combine sugar and cornstarch in small saucepan.
2. Take 1/2 cup of the blueberries and crush with a fork.
3. Add to the saucepan with 1/2 cup of water and Stir.
4. Bring to a boil, watch the berries explode, and cook until sauce is thickened and translucent.
5. Remove from heat and add remaining 1 cup of blueberries.


Favorite Ginger Bread cookies (stolen from the gourmet cookbook)

2/3 cup pain-in-my-mol-ass-es
2/3 cups brown sugar
1 tbsp ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks butter, cut into tablespoons
1 big egg, lightly beaten
1/2 teaspoon of salt
3 3/4 cups of flour
Plus icing

1. Preheat oven to 325. Butter two large cookie sheets.
2. combine molasses, sugar, and spices in a saucepan and bring to a boil over moderate heat, stirring occasionally.
3. Remove from heat and add baking soda. Watch the foamy show! Then stir in butter 3 pieces at a time. Add egg and stir until combined. Then salt and flour.
4. Transfer dough to a floured surface and knead until soft and easy. Add flour to prevent sticking. Half the dough, wrap it, and chill in the fridge.
5. With the other half, roll it out, and use your favorite cookie cutters. Bake for 10-12 minutes. Let cool and decorate!

XO Ramona

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