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.

Mood's Farm Market Cookbook

These cookbooks are also available in the market

Apple Sampler

Zucchini Sampler