RECIPES OF THE WEEK
BLACKBERRY CHEESECAKE
1 egg
1½ cups sugar, divided
½ tsp. vanilla extract
1 package (8 ounces) cream cheese, softened
1 graham cracker crust (9 inches), baked
6 cups blackberries, divided
3 Tbsp. cornstarch
½ cup water
In a mixing bowl, combine egg ½ cup sugar, vanilla and cream cheese. Beat until smooth. Spoon into prepared crust. Bake at 350º for 15-20 minutes. Cool. Mash enough blackberries to measure 1 cup pulp. Combine 1 cup sugar and cornstarch. Gently stir in water and crushed blackberries. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute longer. Add remaining whole blackberries. Cool. Top the cheesecake with blackberry topping. Chill until ready to serve.
Yield: 6-8 servings
MUSHROOM-FILLED TOMATOES
6 medium tomatoes
1½ cups chopped fresh mushrooms
3 Tbsp. butter, divided
2 egg yolks
½ cup sour cream
¼ cup plus 3 Tbsp dry bread crumbs, divided
1 tsp. salt
¼ tsp. dried thyme
Dash pepper
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a ½-in. shell. Invert tomatoes on paper towels to drain. Chop pulp, reserving 1 cup. In a skillet, sauté mushrooms in 2 Tbsp. butter until tender. Combine egg yolks and sour cream; add to mushrooms. Stir in ¼ cup bread crumbs, salt, thyme, pepper and reserved tomato pulp. Simmer, uncovered, until thickened, about 1 minute. Spoon about 1/3 cupful into each tomato. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Melt remaining butter; toss with remaining bread crumbs. Sprinkle over tomatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Yield: 6 servings
This recipe plus many others are in our cookbook that is for sale in the market.
These cookbooks are also available in the market |
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Apple Sampler |
Zucchini Sampler |