“To water bath or not to water bath, that is the question”

Some of my readers who baked my fluffy cheesecake using all the helpful suggestions have written to tell me that they had some problems while baking. The problem was usually the same one for all; they encountered cracking at the end of baking and during the cool down cycle. Well, I have also experienced that problem with either a small crack in the middle or several around the edges but never cracking completely through the cake.

When Aunt Mary passed down this family recipe to me, she did tell me that cracking can happen and it’s something that never concerned her. Being the Martha Stewart of her day, she would say, “Just top it with powdered sugar or make a nice fruit glaze to cover the top”.  Thus, that is what I have done. The cracking doesn’t happen all the time but it can occur and I have tried to see how we bakers can avoid this problem. There are some helpful suggestions posted at the end of the original post on Fluffy Cheesecake so make sure to always read those before starting:

Cheesecake Post Comments

I have also done some research on water baths for baking methods and many chefs use a water bath when baking cheesecakes. However, none of their recipes were similar to mine so I was leery of trying the water bath method especially after one of my young cooks (age 10-13 competition) baked my cheesecake recipe and won first place in a baking contest. And she didn’t use a water bath but just followed my instructions carefully!

Today I was determined to try the water bath method on my original recipe. I did not want to fuss with the foil method, so I devised an easier technique than the one in the link below:

Cheesecake Baking Steps

My Cheesecake Water Bath Method:

After preheating to a 320 degree oven, I placed a 9×6 loaf pan on the same rack I would use to bake the cheesecake. I boiled 4 cups of water and after placing the prepared cheesecake in the oven; I carefully filled the loaf pan with the hot water, closed the oven door and set the timer for 1 hour. It was completely cooked after 1 hour and I turned off the oven for another 1 hour, and remember DON’T OPEN THE OVEN DOOR. Follow the directions for cooling down in the original recipe.

PERFECTION, NO CRACKS!!

Aunt Mary would be very pleased with the final results and my using a water bath. Thanks again Aunt Mary for a fabulous recipe and good baking to all of you and enjoy a marvelous, fluffy cheesecake!

However, coming from an Italian-American family we were not familiar with pumpkin pie for dessert. More likely we would serve pastries, cheesecake or cannoli. So when many of my readers asked for a pumpkin cheesecake recipe using my original Aunt Mary cheesecake formula, I was stuck.

When George and I moved to Texas, we became familiar with pumpkin pie (George’s favorite) and learned from native Houstonians how to make a perfect pie. Not until a few years ago has pumpkin been introduced into cheesecake.

I have tried a few pumpkin cheesecakes in various restaurants and bakeries, but never would compare them to the light, fluffy type that I make. But the requests for using my recipe with pumpkin added was something I felt I needed to answer. Using suggestions I have received from others and with a few other changes, I was able to incorporate pumpkin into my family recipe while retaining the consistency, flavor, and texture of the original. I think the following recipe I have developed meets that standard.

For those that are not familiar with my original fluffy cheesecake recipe, give it a look – it offers a printable recipe plus a video on preparation. Also, be sure to read the Helpful Suggestions posted at the end of the recipe for help in baking the perfect cheesecake.

Ingredients:

Have all ingredients at room temperature.

Crust:

• 9” springform pan
• 1 ¼ cups graham cracker crumbs
• ¼ cup melted butter
• 2 TBS. granulated sugar

Directions:

Preheat oven to 320 degrees

In springform pan, with fork stir graham cracker crumbs with melted butter and sugar until blended and moistened. With hand, press mixture onto bottom of pan. Set aside.

Filling:

• 2 packages (8 ounces each) cream cheese – softened
• ¼ cup milk
• 1 can (15 oz.) pumpkin (not pumpkin-pie mix)-preferably Libby’s
• ½ cup sour cream
• 6 eggs separated (whites in mixing bowl, set aside)
• 1 cup sugar
• ¼ cup light or dark brown sugar
• 1 ½ tsp. pumpkin pie spice
• 1 TBS. pure vanilla extract

1. In large bowl, with mixer at medium speed beat cream cheese with milk until smooth; slowly beat in sugar and brown sugar until blended, scraping bowl often with rubber spatula. Beat in pumpkin, sour cream, egg yolks, pumpkin pie spice and vanilla.

   

2. In separate bowl beat egg whites until stiff and stand in peaks. Carefully fold whites into mixture until well blended.
   
3. Pour mixture into prepared crust and bake for 1 hr 10 minutes or until center barely jiggles.
   
4. Turn off oven and let cheesecake sit for 1hr in oven. Do not open oven door!
5. Remove cheesecake from oven and set on wire rack. With thin knife, loosen cheesecake from side of pan. Cool cheesecake completely.
   
6. Do not remove rim and cover with plastic wrap and refrigerate overnight.
7. Remove side of pan to serve. Garnish with powdered sugar.

Happy Holidays to all! – Mary

Their salads would be so fresh and tasty and they never measured or whisked the liquids before adding to the salad. The salad was always made in a large salad bowl that would be passed around the table and as a child I always hoped there would be some left for me when the bowl came around. Everyone loved the salad and it would often be eaten alone or wtih the entrée.

In Mom’s home you would never think of eating salad as a meal. However, today we love having salads for lunch or any time as our main meal. This recipe can be served either way, entrée or side, it all depends on how many ingredients you want to add to the mixture. Their tossing tools were their hands. Get ready for a wonderful salad that you will find easy to prepare. This is dedicated to my wonderful Mom and the world’s best Grandma on Mother’s Day!

Ingredients:

• Any salad greens, alone or a mixture: Romaine lettuce, iceberg lettuce, Bibb, chicory, arugula, or prepackaged salad greens
• Extra virgin olive oil
• Red wine vinegar
• Fresh lemon juice
• Salt
• Black pepper

Additions:

• Cucumbers
• Radishes
• Fresh tomatoes, sliced/cherry/grape
• Onions
• Fresh sliced button mushrooms
• Olives
• Meats and Seafood:
• Tuna
• Shrimp
• Chopped salami
• Cut up turkey breast/chicken breast
• Grilled chicken
• Roast beef
• Cubed ham
• Cheeses: grated parmesan cheese/sliced fresh mozzarella
• Croutons (optional)

Directions:

1. Place salad greens and vegetable additions in large salad bowl.
2. Add meats or seafood if desired.
3. Pour enough olive oil over mixture to coat the greens.
4. Carefully drizzle enough red wine vinegar and lemon juice on salad: enough to taste but not to over power the salad.
5. Salt and pepper to taste.
6. Sprinkle with grated parmesan cheese and toss with hands till well mixed. Serve cold.

With this recipe you can make as many as you want and you can even freeze the unbaked stuffed shells individually for use at a later date and again determine how many you want to bake.

The filling is the same as that used for lasagna, ravioli, and manicotti. I particularly like this dish when preparing a meal for just two. Served with a tossed salad, garlic bread, and a special bottle of red wine it can’t be beat for a romantic dinner for two.

Ingredients:

Serves: 12

• Jumbo pasta shells
• 15-oz container ricotta cheese
• 1 egg
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbs chopped Italian parsley
• 1/4 tsp salt
• 1/8 tsp black pepper
• Marinara sauce (homemade or store bought) – try my homemade marinara sauce recipe

Directions:

1. Preheat oven to 375°
2. Cook shells in boiling salted water until tender. Do not overcook.
3. Drain shells and place on cookie sheet on a layer of wax paper to keep shells from sticking together.
4. Mix ricotta cheese, egg, parmesan cheese, mozzarella cheese, chopped parsley, salt and pepper.
   
5. Fill shell by tablespoon until it fills shape of shell.
   
6. Coat the bottom of casserole dish with marinara sauce. Use casserole pan that will hold the amount of shells you plan to bake. (9×13 holds 12 or more, 8×8 holds 6 – 8 shells).
7. Lay shells in bottom of casserole dish and do not have them touching.
   
8. Cover shells with marinara sauce and a sprinkle of parmesan cheese.
9. Cover dish with foil and bake in preheated oven for 35 to 40 minutes until hot and bubbly.
10. Let casserole sit several minutes before serving.

Directions for freezing shells for baking later:

1. Fill cooked shells and place on a foil lined tray.
2. Do not have shells touching.
3. Cover shells with wax paper and place tray in freezer.
4. When shells are thoroughly frozen place in zip-lock freezer bag and freeze up to 2 months.
   

Baking frozen shells:

1. Preheat oven to 375°
2. Place frozen shells in casserole dish coated with sauce.
3. Cover shells with marinara sauce and sprinkle with parmesan cheese.
4. Cover casserole with tin foil. Bake 45-50 minutes.

Aunt Mary used a wooden spoon when beating the eggs into the flour and butter mixture. You would need to beat each egg well into the mixture. It is quite a workout for the arm muscles. I found using a food processor for incorporating the individual egg was easier on the arm and did just as good a job as a wooden spoon.

The chocolate sauce gives this dessert an elegant finish and you are bound to get raves! Enjoy this dessert which will complement any dinner or can be served alone with a cup of espresso or coffee.

Ingredients:

Serves: 8-12

• 1 cup water
• 1 stick butter
• 1 cup flour
• 4 eggs

Cream Filling:

• 1 pint whipped cream (heavy cream)
• 1/2 tsp vanilla extract
• 1 tsp. sugar
• Chocolate Sauce:
• 1/2 cup water
• 3/4 cups sugar
• 4 1/2 tablespoon butter
• 3/4 tsp. vanilla extract
• Liqueur (optional) Creme de menthe, Orange liqueur, Chambord

Directions:

1. Preheat oven to 400°
2. Boil water with butter until completely dissolved.
   
3. Add flour all at one time and stir until flour forms a ball and comes away from side of pot.
   
4. Remove from heat and put mixture into food processor with steel blade in place.
   
5. Add one egg at a time and pulse with each addition until each egg is well incorporated into mixture.
6. Paste should be shiny and not too dry.
7. Drop paste by heaping teaspoon onto ungreased cookie sheet.
   
8. Bake in 400 °oven for 10 minutes.
9. Reduce temperature to 350°.
10. Bake for 20 – 25 minutes until puffs are golden brown and firm to the touch.
11. Turn off oven, prick tops of puffs with a toothpick and leave in oven for additional 10 minutes.
    
12. Cool on rack and fill or store in freezer bag for refrigeration or in freezer for one week and until ready to use.

Cream filling:

1. Beat three ingredients well until soft peaks form.
2. Slice puffs in half and fill bottom half with cream.
   
3. Top with other half.
4. Pour warm chocolate topping over top of puff and serve immediately.
   

Chocolate Sauce Topping:

• 1/2 cup water
• 3 squares unsweetened chocolate
• 3/4 cups sugar
• 1/4 tsp. salt
• 4  1/2 Tbs. butter
• 3/4 tsp. vanilla extract

1. In small saucepan combine chocolate squares and ½ cup water. Cook stirring occasionally, over low heat, until chocolate is melted.
2. Add sugar and salt, cook, stirring until sugar is melted and mixture is thickened, about 5 minutes.
3. Stir in butter and vanilla. Also stir in liqueur of choice (optional).

One of the many cooking recipes taught in class was called “Haystacks”. This was to teach us how to use a double-boiler and to melt chocolate. Today, I bet this recipe would be referred to as “retro”. Just a few ingredients are needed and now with microwave ovens available we can make this quicker and easier.

I have improvised a little on the original middle school recipe and I call it Chocolate Bird’s Nest Treat and I like making it as an Easter treat for the Easter Basket or as a simple after Easter dinner sweet. It is made with chow mein noodles and you will be surprised at how delicious these noodles are once covered with melted chocolate and peanut butter. So simple to make, great for an Easter treat or anytime and all ages can make this recipe. Wishing you all a very Happy Easter and may all your baskets be bountiful this year!

Ingredients:

Serves: approximately 12 cookies depending on the size you make them

• 1 cup chocolate chips ( 6 oz. pkg.)
• 1/2 cup creamy peanut butter
• 2 cups chow mein noodles
• Jelly beans

Directions:

1. Line a baking sheet with waxed paper or parchment paper.
2. Place chocolate chips and peanut butter in a microwave – safe container. Cover with waxed paper. Heat on 50% power for 1 minute.
   
3. Stir thoroughly and heat an additional 1 minute on 50% power.
4. Stir in chow mein noodles until fully coated.
   
5. Spoon by tablespoonful onto prepared baking sheet, press down with spoon to form a nest shape.
   
6. Place two or three jelly beans on each nest.
   
7. Refrigerate until firm. Approximately 15 to 20 minutes.

Optional topping: Salted peanuts can be used in place of jelly beans.

As children, most of us would give up eating sweets during those forty fast days. Come Easter Sunday, a full course meal of meat, pasta, and salads and pastries, pies, and cakes were a child’s dream after the 40 days of giving up sweets. I can still smell the aromas coming from the family cooks on the days prior to Easter. They would be preparing for days the scrumptious feast for this special holiday.

One of the pastries I loved, Zeppole, sorry to say is deep fried, but it is a once or twice a year treat and so delicious. It is a Neapolitan Italian treat and is sold at many Italian fairs and feast celebrations throughout America and Europe. This is my Mother’s simple recipe for this Italian delicacy which is always served warm. Enjoy them plain, dusted with confectioners’ sugar, or a drizzle of honey.

Ingredients:

Serves: 6 (Double or triple the ingredients to make more Zeppole)

• 1 pkg Rapid Rise yeast
• 1 1/4 cup All Purpose unbleached flour
• 1 cup water (warm not hot)
• 1/2 tsp salt
• Vegetable oil or canola oil

Directions:

1. Pour vegetable or canola oil in a heavy duty saucepan to a depth of 3 inches.
2. In a large bowl empty the package of yeast and slowly add the warm water not hot (110°-115°). Gently stir to dissolve the yeast. Let sit till yeast mixture starts to foam.
3. Add the flour and salt and blend well. The mixture will be stringy and runny.
   
4. Cover and let rise in warm area 1 to 1 ½ hours until bubbly and double in size.
   
5. Heat oil (3 inch deep) in a heavy saucepan. When oil is hot 375° (test by dropping in a little dough. If it sizzles and rises to the top the oil is hot) drop by tablespoon. Fry three or four at a time.
   
6. Fry each side until golden brown. Continually turn Zeppole while frying to evenly brown all over.
   
7. Drain well on paper towels. Serve warm, sprinkle with confectioners’ sugar, or a drizzle of honey or plain.
   

Pasta e Fagioli is Italian for pasta and beans. It can be considered a soup or a stew. It all depends on how much liquid you use. My recipe is more like a stew or as Rachel Ray has coined the expression “stoup”. It’s meatless, quick, hearty, and inexpensive to prepare. How many of you remember Dean Martin singing Amore and the famous lyrics “when the stars make you drool just like pasta fazool”? I guarantee this dish will make you drool! Enjoy.

Ingredients:

Serves: 6

• 2 cloves garlic minced
• 2 28-oz can crushed Italian tomatoes
• 2 19-oz can cannellini beans (white kidney beans)
• 1/2 lb Ditalini pasta (small tube shaped pasta)
• Olive oil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 2 tbs fresh parsley (flat leaf) chopped
• 2 tbs. fresh basil chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper (optional)

Directions:

1. Drain and rinse cannellini beans and set aside.
   
2. Sauté’ minced garlic until translucent. Add crushed red pepper (optional).
3. Add tomatoes, salt, pepper, dried oregano, dried basil, fresh parsley, and fresh basil. Stir over medium heat until mixture comes to a boil. Reduce heat to low and simmer for 15-20 minutes until seasonings and tomatoes are well blended. Meanwhile boil a pot of salted water to cook pasta.
4. Cook pasta until al dente and drain.
5. Add pasta and beans to tomatoes and cook additional 10-15 minutes on low.
   
6. Serve pasta e Fagioli hot along with grated parmesan cheese and crusty Italian bread.
   

Leftovers can be refrigerated and reheated the next day.

After the soup was cooked, Mom sometimes added fresh baby spinach, or frozen spinach, or cooked rice, or my favorite, cooked thin spaghetti. She would break thin spaghetti into several pieces, cook in boiling water until tender, drain, and add to the lentil soup. There was also grated parmesan cheese to sprinkle on top of the soup along with warm, crusty, Italian bread to complete the meal.

I make lentil soup often and add the same ingredients but sometimes I add bacon, or ham or even sausage to my soup. Whichever way it’s prepared, it is delicious, easy, and healthy with loads of fiber and vegetables. Get ready for a taste the whole family will enjoy, particularly on those cold winter days.

Ingredients:

• 2 carrots, peeled and diced
• 3 celery stalks, diced (include the celery leaves)
• 1 medium onions – diced
• 3 garlic cloves – minced
• 2 tbs fresh parsley (flat leaf)
• 1/4 lb thick sliced ham – cubed
• 8-oz can tomato sauce
• 16-oz bag lentils
• 1 tbs Italian seasoning
• 1 bay leaf
• Salt
• Black pepper
• 8 cups water

Directions:

To enhance the flavors make the soup a day ahead and refrigerate.

1. Wash lentils thoroughly.
   
2. In a large soup pot heat enough olive oil to coat bottom of the pot over medium heat.
3. Add carrots, celery, onion, garlic and ham. Stir and cook until vegetables are tender, 5-10 minutes.
4. Stir in water, tomato sauce, lentils, parsley, Italian seasoning, and bay leaf. Bring to a boil, reduce the heat, and cook on low until the lentils are tender, 45-60 minutes.
5. Add salt and pepper to taste and more Italian seasoning if needed.
6. If you prefer a smoother consistency, puree lightly with a hand blender.
   
7. Ladle into bowls, top with grated parmesan cheese and serve immediately.
8. Leftovers can be refrigerated for several days.

Since most meat soups take several hours to cook, I put together this recipe which is so simple and quick to make. Now I always make sure I have the ingredients on hand in the pantry and fridge to make this soup at a moment’s notice. Its liquid base is a 48 ounce can beef broth, tomato sauce, and diced tomatoes. It makes a large pot of soup and leftovers can be kept refrigerator for several days. It takes 45 minutes to an hour from start to finish. Stay warm and enjoy a nice bowl of hot soup!

Ingredients:

• 1 lb lean ground beef (80%-90% lean)
• 48-fl oz can beef broth
• 14.5-oz can diced tomatoes
• 8-oz can tomato sauce
• 3 celery stalks diced
• 4 carrots peeled, and diced
• 1 medium onion chopped
• 1 garlic clove minced
• 2 tbs flat leaf parsley chopped
• 1 lb bag frozen mixed vegetables
• 1 tbs dried oregano
• Salt
• Black pepper
• Grated parmesan cheese

Directions:

1. Coat the bottom of soup pot (large saucepan) with extra virgin olive oil (1 TBS.) and heat on medium.
2. Add chopped celery, carrots, and onion and sauté for 5-7 minutes. Add salt and black pepper.
3. Add the ground beef and sauté until brown. Drain any accumulated fat. Add the minced garlic and stir through.
   
4. Pour in the beef broth, diced tomatoes, parsley, oregano, and tomato sauce. Let mixture come to a boil; reduce heat to low and cook until vegetables are slightly tender (20 minutes).
   
5. Add the bag of frozen vegetables. Continue cooking until all vegetables are tender (15 minutes).
6. Check seasonings and add more salt, black pepper, and oregano if needed.
7. Serve hot in soup bowls or large mugs. Top with grated parmesan cheese, if desired.