General Recipes - Homemaker Geek

Lime Cheesecake IP. Includes Sous Vide method

Can be made with Key Limes.
For Sous Vide Scroll to the bottom for Pics and Directions once you make the filling.

This is a different approach to the common Cheesecake. The Vanilla Wafer Crust is pre baked and cooled before filling. It also has 3 Tbsp Of Xyletol/Monkfruit and 3 Tbsp sugar in the whole filling. The recipe has less sugar than others, and it also has lime juice in it. The lime juice is mixed with the Sugar, Xyletol and Corn Starch and warmed in a Small Frying Pan until slightly thickened and then cooled before adding to the eggs, which is then added to the Cream Cheese and Sour Cream mixture.

For the Crust.
Preheat the Oven to 425°

FOR KETO CRUST:
6 Oz “Catalina Crunch Keto” Cereal.
1/3 c Melted Salted Butter
OR
FOR REGULAR NILLA CRUST:
1/3 box of an 11 oz box of Nilla Wafers..Food processed Into fine crumbs.
1/4 c melted Salted Butter.
Mix together . Continue below.

Do this First:
Line the bottom of your spring form pan with parchment paper. (See below) you can also line the sides if you want.

ASSEMBLY AND BAKING OF THE CRUST:
Mix together the crushed/processed Cereal or Wafers with the Melted Butter (mentioned above).
Press into the bottom and up to 1 1/2” of the sides of a 7” leak proof spring form pan. Do not go higher. The filling needs to go above the Crust or it will get soggy wherever it is exposed on top. Bake at 425° for 7-10 min and check for doneness. When done, remove from Oven and Completely cool.

*FOR INDIVIDUAL Mason Jars, press filling into bottom of the jars. Place Jars onto a cookin Sheet and Bake at 375° for 10 min. Remove and cool completely.

Bring ALL ingredients to Room temprature before mixing. Do not use a mixer. You don’t want to incorporate air into the filling. Stir by Hand.

For the TOPPING:
1/2 c Sour Cream.
1 1/2 tsp Sugar.
1 1/2 tsp Monk Fruit, Xyletol, or Erythritol

FILLING:
2 pkg Cream Cheese full fat. Don’t use less fat.
3 Tbsp granulated White Sugar.
3 Tbsp Xyletol, Erythritol or Monk fruit blend sweetener.
2 Tbsp + 1 1/2 tsp Corn Starch.
1/8 Tsp Salt.
1/4 c Lime Juice.
2 tsp Vanilla.
1/2 c Sour Cream.
2 Beaten Eggs

DIRECTIONS:
In a Medium sized mixing Bowl, mix the Cream Cheese By HAND, until softened and smooth, then add the Sour Cream and carefully blend together. You are trying not to incorporate air into the recipe.
In another small bowl, remove the white Chalazae (thick white blob with the squiggly thing) from the Egg Yolk, then mix the Eggs lightly. Add the Vanilla and stir into the Eggs. Set aside.
Using a small 6” Frying Pan, add the Salt, Sugar, Xyletol, Corn Starch and then Lime juice and stir well. Let it set until the granuals are totally dissolved. Turn the heat on the burner to Medium low. Using a whisk, stir the mixture until it starts to thicken . DO NOT OVERHEAT (the mixture may seize up) Pull off the heat, stir, and repeat until the mixture warms and thickens just enough to coat the back of a Spoon. Remove from heat and cool completely, stirring occasional to prevent it from congealing.
When the Lime mixture is totally cooled, drizzle it into the beaten Eggs while mixing it all together with a Fork. Then slowly fold the Egg/Lime mixture into the smooth Cream Cheese Mixture.
Add Recommended amount of water to the inner pot. Make a sling or use a long handled trivet. ? Stop here. For individual servings with Sous Vide Method Skip down to Sous Vide Below.

FOR PRESSURE COOKING:
Pour the Filling into your Pre baked Crust in the Spring form Pan. Tap it on the counter a few times to remove bubbles. Make sure that the Filling covers the Crust. Set the Pan into a sling or trivet and lower into the Pot.
Put the lid on and set the time for 28 min. When the timer beeps, let it NPR for 15 min. Open lid carefully, straight up, not tipped, avoid dripping condensation onto the Cake. Set the Lid aside not on the Pot. Remove the Cheesecake and immediately use a Paper towel to carefully soak up the Water off the top of the Cheesecake.
Set the Cheesecake onto a Cooling Rack for an hour to cool completely before covering and putting in the Refrigerator.
Refrigerate the Cheesecake for a few hours before topping.

TOPPING: mentioned above
1/2 c Sour Cream.
1 1/2 tsp Sugar.
1 1/2 tsp Monk Fruit, Xyletol, or Erythritol

Mix well and allow Sugars to dissolve .
Take a flat bladed knife like a butter knife and Carefully run it between the Cheesecake Crust and sides of the pan. Try not to scratch your Pan.
Carefully spread the Sour Cream topping on the top of the Cheesecake.
Remove the side of the Pan.
Garnish with thinly Sliced Lime if desired.

Transfer Cheesecake to a nice serving Plate and serve.

First stir the Cream Cheese until smooth and then add the Sour Cream and gently mix together. You don’t want to incorporate air into this.

This is what the Cornstarch and Lime juice mixture should look like. Do not overheat.

Drizzle cooled Cornstarch mixture into the Egg mixture.

Slowly fold in the Egg and Cornstarch mixture into the Cream Cheese mixture.

After Cooking, Take a Paper Towel and carefully soak the Water up off of the top and make sure to tip it a bit it a little to see where to get the Water off.

It got a little soggy on the parts of the Crust that were exposed because the Cheesecake didn’t cover the Crust.

For the Topping, mix the Sour Cream with the Sugar andMonk Fruit/Erythritol Blend Let set until the grains dissolve.

After running a butter Knife blade around the edge to loosen Cheesecake sides, top evenly with the Topping

FOR INDIVIDUAL SOUS VIDE CHEESECAKES:
In an 8 q Instant Pot or a vat, fill to Half way.
Use HOT tap water to fill your Sous Vide Bath. Set the temp to 160°. Let it come up to temp. If you like your Cheesecake really Firm you may want 178-180° (Cook for 2 hrs), the times are at the bottom for smoother and creamy or firm.
Put the trivet down inside. This allows for circulation around the bottom.
Have Kitchen Tongs or Canning Jar Tongs ready.

6- 8oz Mason jars or Similar type with their Seals and Lids
Follow Crust and Filling directions from above.
You can PreBake the crusts for 10 min at 375° and Cool completely before filling.
I didn’t, but if you are making them to store in the frigid for a couple of days I would.

DIRECTIONS:
Fill Mason Jars with Filling to within 1/4” of the top for expansion but not less than that because they could float in the SV Bath. Put the lids on just a little tighter than Finger tight.
If you use the ones shown in pic, the Seal will/may leak a bit but if you fill these ones to the top, the filling will prevent water from going “IN”. The egg cooking causes filling to expand some so the pressure comes from within not the outside.
Using the Tongs, carefully lower the Jars Down onto the trivet. Put the Lid on and make sure that the Valve is on release.or use a glass Lid. Set a kitchen timer for the time that you want.
1 hour gives you smooth and creamy Cheesecake.
2 hours gives a more firm Cake.
For Very firm Cheese cake, go with 178°-180° for 2 hrs.

New Choices on crumbs! Costco carries this.

Guacamole and Salsa at the same time **Spicy

When I make Guacamole, I always want Salsa too so I make them both at the same time. I grind and mix all the ingredients EXCEPT for the Avacado and Tomatoes in the Molchajete (Lava Stone mortar and Pestle) all at once and then split that in half . Half stays in the Molchajete, and the other Half goes to the Salsa . If you don’t want to mess with by hand…just do it in a food processor.☺️

2 Ripe Avacados cut in half and pits removed (reserve Pit of 1)

3 Roma Tomatoes chopped into small cubes & Put into a Nice medium sized Bowl to Serve the Salsa in.

2-3” Jalapeños rough chopped (if you want Really Spicy add a Seranno Pepper)

3/4 of 1 Bunch of Cilantro you will use most (save some for garnish) rough Chopped

3 larger Scallions sliced

2-3 Limes Cut in half

6-7 cloves garlic

1-2 tsp Chili Powder Start with 1.

2 tsp Johnnies Seasoning Salt or equivilent

1 Mexican Molchajete (lava stone grinding bowl/Mortar and Pestel)

1 Lemon or lime squeezer

Put your garlic cloves in the Molchajete and smash and grind them up, add the Jalapeños and grind, breaking them down, then toss in the Spices, Scallions and Cilantro. Squeeze the lime juice right into the Molchajete with the other ingredients. Stir while grinding a little bit.
at this point you have the Basics for the Guacamole, and the Salsa.

Take half of the mixture out of the Molchajete and put into the Bowl with the Tomatoes. Stir, taste your salsa and add adjust seasoning if desired, sometimes I sprinkle about 1/4 tsp sugar in it. Set Salsa aside.

Leave the rest in the Molchajete for the Guacamole.

Either spoon the Avacado out of its skin, or squeeze it out into the Molchajete with the mixture of the other ingredients, mash them but don’t cream. Leave some good Chunks. Taste it and adjust seasoning.

Scrape the Guacamole to the middle of the Molchajete, garnish with cilantro, and serve from it.

Garnish the Salsa with Cilantro and Serve it in a nice Bowl.

Serve with Chips.

oops! We Dug in before I got pics! Next time I’ll edit a good one in.

Sourdough Pizza Dough. Bread Machine, with Pizza recipe

1 1/2 c medium thick Sourdough Starter.
2 1/4- 2 1/2c fluffed up Bread Flour do not dip. Gently spoon it to measure.
1 tsp Salt
1/2 tsp regular dry Yeast, Not Rapid Rise type.
1/2 c Warm Water.
1/2 tsp Pizza Seasoning

Turn the Bread Machine to the Dough Cycle. Pour the Water in the Bread maker pan, add the Starter, and then only 2 1/4 c Flour. Add salt and Yeast on top of the flour. Turn the Machine on, and when Dough Cycle is done, remove the Dough and put into a bowl spritzed with EVOO. Put the Dough into the Bowl and spritz the top of the dough with the EVOO as well, you can cover it with Saran to help it to stay moist. Put in the proof er oven on 100° or set in a nice warm and draft free place. A Microwave oven with a cup of nice hot water placed beside the bowl could work as well. Let it rise until Double in bulk, 2-4 hrs…mine took 2 1/2 hrs.

When the Dough has doubled, then gently push down and take it out and decide in half. Put each piece of Dough, onto 2-13” Pizza Pans that you have spritzed with oil. Let the dough rest for 15 min or half hr.
I Bake these one at a time and use a Pizza Stone under the Pizza in their pan, and then remove the Pizza with a Pizza wheel when there is about 3 minutes left and bake it the rest of the way on the Stone. It only takes a couple minutes.
If you are baking them right away, turn the oven on now to 455° to pre heat the Stone. If your Not Baking right away, just make sure to preheat the oven 30 minutes before Baking the Pizza in the pan on the Stone.
Gently pat the dough out to the edges of the pans.
They are now ready to load up with your Pizza fillings.

Meat lovers Pizza:

1 pkg Pepperoni
5 Sausage links cut up
3/4 lb Hamburger.
1 c Onion Chopped finely.
3 cloves minced Garlic.
Salt and Pepper.
2 cups chopped Spinach.
2 cups sliced Cherry Tomatoes (sliced into 3-4).
1 c Pizza sauce diveded.
4 cups Mozzerella
1/2 cup Parmesan
A few Shakes Red Pepper Flakes.
2 large Scallions chopped.
1 c Sliced Olives

Using a frying pan, turned on to medium heat, add the Hamburger and Sausage, and sauté it until the burger is half done, add the Onion and Garlic and just cook the meat til gray and done but not brown, your onions are not super soft at this point. Tilt the pan and move the meat to one side, Let the juice drain, and spoon it out, and let the meat cool.

Put 1/2 c Sauce on each Pizza, then add about 2 Tbsp Parmesean Cheese on each Pizza

In order follow with:

Pepperoni, Hamburger Sausage mix, and then whatver you want , finishing with cheese on top.
Bake right away or let set for an hour for a fluffier light crispy crust .
Bake at 455° for about 12 min and then remove

Camarones a la Diabla **spicy

30 ish Large Shrimp Defrosted with shell and tails removed.
1 c sliced Onion.
4 cloves Garlic minced
4 oz Mushrooms sliced
1 can original Rotel finely blended in the vitamix or for more kick use “Hot”.
1 good handful Cilantro chopped.
5 Tbsp Butter.
1 Tbsp Low Sodium Better Than Bullion.
1 Anaheim Pepper chopped
1 Jalapeño sliced thin or chopped
1 tsp Chili Powder.
1/4 tsp Cumin

1 1/2 c Rice plus 1 1/2 c water…made in the IP.
OPTION, For Cilantro Lime Rice in stead of regular Rice, add 2 Tbsp lime juice in place of 2 Tbsp Water and add 1/2 tsp Salt, 1/8 tsp Cumin, 1 Tbsp Evoo. Add 1/4 C Finely Chopped Cilantro After cooking.

Using a Medium sized Frying Pan, on Medium Hi heat. Melt the Butter and add Saute the Onion, Garlic, and then Mushrooms and Peppers. Sauté for a couple of minutes. Add the Spices and the Better than Bullion Chicken, stir and then add the rest of the ingredients except for the Shrimp. Cook until vegetables are soft and the tomato sauce is hot and bubbly. Add the Shrimp and cook and stir until they start to turn pink and remove from heat. Careful not to over cook them. Let them set for about 3 min to finish cooking.
Serve over rice. And maybe with Beans on the side.

Banana Bread moms Old recipe

Oven 350°

1 Loaf Pan 9×3”

2 c Flour

1 1/2 tsp Baking Powder

1 tsp Baking Soda

1 1/4 tsp Salt

1/2 c Shortening (I use Butter, but 1/4 c butter and 1/4 c shortening would work)

3/4 c Sugar

2 eggs

6 Tbsp Buttermilk or Sour Milk

1 cup Mashed Bananas

1/2 c Chopped Walnuts

Sift and measure the Flour. Mix with Soda Salt and Baking Powder. Cream the Shortning (Butter) until light, blend in the Eggs. Add the Buttermilk and Bananas. Add to the creamed mixture. Add the flour gradually mixing only with dry ingredients until dampened/moistened. Fold in the Nuts. Pour into well greased 9×3 pan. Bake at 350° for 45-50 minutes.

Use that Fat! Sometimes called Schmaltz

This is NOT a new concept, just a reminder of how fat can be used in the place of Butter or Lard, especially the fat that has seasoning in it. Butter makes the greatest Biscuits, but let’s face it, it’s expensive. Sooooo, for those of you whom already use Butter or Lard in your cooking this is a substitute.

During hard times, sometimes Butter can be too expensive to buy or even hard to find in the Grocery stores. Some even call rendered Chicken Fat, Schmaltz.
Skim the fat off, (or suck it out with a baster).. from Pulled Pork, Chicken Broth and Beef. It doesn’t matter if some juice gets in because when you pop it in the frig, you can just pull it off the juice and use that way.

Refrigerate or freeze this fat and use it in place of Butter or Lard.
Use for Dumplings, Veggies, Mashed Potatoes, Tamales, Biscuits, freeze it for using in place of Shortening/Lard in Pie Crusts, (I use half Butter and half fat) or use in place of Butter in frying or sautéing. Some people even love it on Toast.

See my Biscuits or Pie Crust recipes in the files.

Creamed Ham

Serve on Toast, Biscuits, or Grits with Scrambled Eggs . ( Change it up, add hard Boiled eggs and skip the scrambled egg side.. This can also be adapted for dinner…add Boiled Eggs, Cheese and or Peas and serve over noodles or even mashed potatoes etc).
I have another Recipe for this as well, and either can be used for Creamed Chipped Beef. Link here . Cream Chipped Beef
Or Creamed Ham For Biscuits.
Here is the Link for My Biscuits Biscuits

INGREDIENTS:
2-3 c Diced Ham.
1 can evaporated milk Or you can just use Whole Milk
1 c Half and Half.
2 Slightly rounded Tbsp flour.
3 Tbsp salted Butter
Pepper to taste

DIRECTIONS:
Use a Medium sized Frying pan heated to Medium heat. Melt the butter and allow it to slightly brown, then add the flour and stir until it is slightly browned. Keep your half and half close by to use after adding the Evaporated Milk. Using a Whisk, add all of the Evaporated Milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the Sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Ham and stir it for a couple minutes. Turn the heat down to simmer. Remove from heat if necessary.

This is the same Cream Sauce that you would use for Creamed Chipped Beef or even Cheese Sauce.

Biscuits

Pot Scrub/Soak Tips

Sooo, I did it. I “Ruined” my pot making Caramel, I accidentally really BURNT the Sugar, Cream, and Butter onto the bottom of the pot. It was totally black and hard, stuck on bad. Soaking did nothing at first UNTIL I used the Tide Pod. Guess what. Not Ruined at all. Doesn’t work on everything but caramel, sugar stuff.. yes.

Just FYI…this does not work well for things that have constantly been Re-burned over and over such as the burner drip pan etc, even though it may loosen some.

Fabric softener has been used to lift burned on food from pots and pan surfaces.

I did not have Fabric softener so I used one of my Tide pods that has the combo of Detergent and Softener.

Loosen what comes off easily, don’t worry about the rest . You can always do it twice.

Toss one Tide Pod into your pot or pan. Add hot water to cover the bottom of the pot by 1”.

let set for 8ish hours or over night is better.

use a metal spatula to get one edge of the burn stuff lifted, do not scrape, just get some up.

I heated my pot up in the morning just enough to get it boiling to loosen it up even more.

look!

Colcannon IP, Irish Mashed Potatoes with Cabbage or other root Veggies.

Notice that this is only a very light mash with a hand held masher.

Or to some Brits, it may trigger memories of a version of something called Bubble and Squeak. The biggest difference is that this is not fried or broiled.
This traditional Irish dish, is commonly made with cabbage… however, there are those whom like to add turnips, rutabagas and or carrots mixed in with their mashed potatoes? Also for those of you that love Brussels sprouts. You can add some to this or even exchange all of the cabbage for Brussels Sprouts. The recipe is just suggestions so add the veggies that you want.

5 med Potatoes….Unpeeled and chopped
1 c chopped Carrot or your choice of root veggies.
1/2 small head of cabbage or about 10-12 Brussel sprouts.
1 nice handful Arugula or Parsley.
1 cup of broth from the Corned Beef .. Made with Stout Beer…see recipe in the files. Use Chicken broth if you don’t have the corned beef broth. (2 tsp Costco’s Better than Bullion Chicken and water tastes great)
Cut potatoes into 1 1/2” chunks.
(If you have leftover Carrot from St Patrick’s day, toss in a couple of carrot pieces from the leftovers from the corned beef).
1/2 of a stick of Butter.
1/4 c cream.
1/2 c Onion chopped
Salt and Pepper to taste

Optional: Add 1 c chopped Carrot and Use a couple of Tbsp of Bacon grease substituted for some of butter. Use some Bacon Bits.

Put everything in the IP and set to Pressure cook for-4 min and 5 min NPR . You want potatoes and cabbage soft.

This is where Personal taste comes in……at this point, you can either fork mash or… When the potatoes are done, remove them to a mixer bowl and mash them well, add the butter, and cream and mash more. I used the Kitchen aid.

Serve up. Make a well in the middle of the potatoes and put a pat of butter in the middle.

Shish Kabobs From Pork Shoulder

2- 1 1/4” slabs of Pork Shoulder

1/2 large onion see below for cutting

5 mini peppers sliced into 1” pieces

1 Yellow Summer Squash Sliced into 1” pieces

1 Zucchini Sliced into 1” pieces

Johnnies Seasoning Salt Or equivalent

Mrs Dash Onion and Herb blend

EVOO

7 or 8 bamboo skewers

Parchment Paper

For the sauce:

In a bowl pour And mix in the following and set aside:

1/2 c Yoshida’s Teriyaki Sauce (You can use as is or add the following and jazz it up):

1 Tsp Miso paste

1 Tbsp Sesame oil

1 Tbsp Sesame Seeds

1 tsp schriracha

1 Tbsp catsup

1/2 tsp Ginger

2 tsp Honey

Take the slabs of Pork shoulder and slice them into 1 1/4” cubes.

Slice the Zucchini, Summer Squash and Peppers into 1” Pieces.

Take the Onion half and lay it on the flat side, cut into half and then cut each half into half again.

Pre heat the oven or air fryer oven to 480° .

Put all the veggies in a bowl, break the Onion apart and drizzle or spritz with EVOO. Then sprinkle with some Mrs Dash and Johnnies.
Alternating veggies and meat, put Pork, Pepper, Onion, Pork, Squash, Pork, Onion, etc..just load the Skewers so that everything can cook evenly…see pics if you like.

The Kabobs will make about a cup of juice as they cook so be sure to have a pan under them.

You can also use a broiler pan with a cookie rack in it to cook them in an oven at 480° or use an Air fryer. I used my Air Fryer Oven to cook them.
Put the parchment onto the air fryer basket. Take a skewer and poke a ton of holes in it and lay the Kabobs on the parchment.

If your using the Breville smart oven Air, put the basket in the Air Fry position and cook on Air Fry. Make sure to have the broiler pan under neath to catch the juice.

Cook for 7 min and flip halfway 18-20 min total. .