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"Boggie" Baking Tips and Recipes

"Boggie" got her name from her baby sister, Betty Jean. When Betty tried to pronounce "Margaret", it came out "Boggie", and the name stuck. All of "Boggie"'s sisters and brothers, nephews and nieces call her that to this day.

When she sets to cooking, she cooks up enough for Farouk's army, but it's always delicious.

Her column is updated every day or thereabouts, so check back to see what's doing in "Boggie"'s kitchen.

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German Cheesecake

Serves 12.
This unusual cheesecake has a pastry that's much like pie crust, rather than the crushed-cookie crust you may be used to.
Note that sultanas are a type of golden raisin; you can use regular raisins, if you prefer.

Pastry:
1 cup flour
1/2 teaspoon salt
1/3 cup butter
3 tablespoons cold water

Filling:
12 ounces cream cheese, at room temperature
1/2 cup sugar
3 eggs, at room temperature
1 teaspoon vanilla

Sultana Topping
1-1/2 cups sultana raisins
1/2 cup sugar
1/2 cup milk, at room temperature
2 teaspoons grated lemon rind
1 teaspoon vanilla

Streusel Topping:
1/2 cup flour
5 tablespoons butter
1/2 cup brown sugar

Preheat oven to 400F.
Butter bottom of a 9-inch springform pan.

Pastry: Sift together flour and salt.
Cut in butter with a pastry blender or fork until mixture is the consistency of fine crumbs.
Add water; mix to form a firm dough.
Divide dough in quarters.
Roll one quarter directly onto the bottom of prepared pan.
Bake about 10 minutes, until golden brown.

Reduce oven heat to 350F.
Roll out other three quarters of dough to fit sides of springform pan.
Press edges together and trim top even.
Reassemble pan; set aside.

Filling: Mix cream cheese with sugar until soft and smooth.
Add eggs one at a time, beating well after each addition.
Mix in vanilla.
Pour cheese mixture into prepared pastry; bake 20 minutes.
Turn off heat; leave cake in oven to cool.
When cool, chill 2 hours.

Sultana Topping: In a saucepan, combine all ingredients.
Cook over low heat, stirring frequently, until thickened.
Cool; spread over chilled cheesecake.

Streusel Topping: Mix together all ingredients. Sprinkle over cheesecake; quickly brown in hot oven or under broiler.

Per serving: 423 calories, 22 grams fat, 112 milligrams cholesterol, 54 grams carbohydrates, 1 gram fiber, 6 grams protein, 299 milligrams sodium.


Do you have a recipe to share?

You can Write to Boggie!

Include your first initial and last name and put the word BAKING in the subject.

I'll try to use your contribution in a future column.

(Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)


Now all you need to be set to get to cooking is to visit my Cooking Tips page, then a quick visit to my sister Betty Jean's pages for some Traditional Recipes, or, Vegetarian Recipes, or my neice Leigh's Low Fat Recipes.

AND, if you want to see how to grow all your own vegetables for the recipes and flowers for the table, visit Ernest's Gardening page. If you see Ernest, tell him supper will be ready soon and to get on back up here so he can get cleaned up.

Now remember to brush your teeth and say your prayers, and most important of all, remember:

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"Boggie"

Boggie and Brother


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