Category: Pies & Crisps

Cheesecake (Sous-vide)

This amazingly easy recipe uses a sous-vide bath with a mason jar to cook cheesecake to the perfect temperature. 

INGREDIENTS
32-oz cream cheese, softened
1/2 cup sugar
1/2 tsp kosher salt
6 large eggs
2 tsp vanilla extract
1 cup buttermilk


DIRECTIONS
Prepare sous-vide using a pot deep enough to submerge a 1 gallon mason jar; preheat water to 80˚C.

Place cream cheese, sugar and salt into the bowl of a food processor and blend until smooth.  Add eggs and vanilla and mix.  Scrape down the sides of the bowl and process again until all ingredients are fully incorporated and no chunks remain.  Stir in buttermilk.  Pour contents into a 1 gallon mason jar; hand tighten lid.

Submerge filled mason jar in heated sous-vide bath and cook for 90 minutes; remove from bath and cool.  Spoon into bowls and serve with slightly crushed Golden Grahams cereal and your topping of choice.

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Zucchini Cobbler

This tastes a lot like apple cobbler and is a great way to use some of the zucchini from the garden.  

Filling:
12 cups zucchini (seeded, peeled and sliced)
1 cup lemon juice
1 1/3 cup sugar
1 1/2 tsp cinnamon
3/4 tsp nutmeg

Crust:
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 tsp cinnamon
1 cup pecans, crushed (optional)

Filling:
In a large saucepan over medium-low heat, cook zucchini and lemon juice for +/-20 minutes, stirring occasionally, until zucchini is tender.  Add remaining filling ingredients; cook for five minutes.  Set aside.

Crust:
Combine flour and sugar; cut in butter.  Stir 3/4 cup into zucchini mixture.  Press half of the curst mixture into a greased 9×13 baking dish.  Spread zucchini mixture over crust.  In remaining crust mixture, stir in pecans (optional) and sprinkle over zucchini mixture.  Dust with cinnamon.

Bake at 375° for 40-45 minutes or until golden brown and bubbly.

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Rhubarb Crisp

Filling:
3 large ribs rhubarb, diced (about 4 cups)
1 cup fresh strawberries, halved
1⁄2 cup white sugar
1 tbsp lemon juice
1 tsp lemon zest

Topping:
1⁄2 cup brown sugar
1⁄2 cup whole wheat, or all-purpose flour
1⁄2 cup oatmeal
1⁄4 tsp salt
dash of cinnamon
4 tbsp cold butter, diced

Combine filling ingredients and place in a greased 2 qt baking dish. Stir together all topping ingredients except butter. With a pastry cutter, cut in butter (the largest chunk of butter should be no larger than a pea). Bake in a 375º oven for minutes 35 minutes. Serve with vanilla ice cream.

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Jane’s All-star 9″ Pie Crust

2 cups flour, sifted
2⁄3 cup plus 2 tbsp shortening
1 tsp salt
4 tbsp ice water

Step 1: Mix together flour and salt. Cut in 1⁄2 of the amount of shortening using a pastry blender. Blend until mixture looks like fine meal (sand).

Step 2: Cut in the remaining amount of shortening using a pastry blender. Blend until mixture looks like garden peas.

Step 3: Sprinkle dough with 4 tbsp ice water. Gather dough into a ball and roll out. DO NOT KNEAD! The less the dough is handled, the flakier the resulting crust. Bake at 450º for 4-6 minutes.

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Baked Apples

8 apples, peeled and cored
1 1⁄2 cups sugar
1⁄4 tsp cinnamon
1⁄4 tsp nutmeg (optional)
2 cups water
1⁄4 cup butter
2 pkgs pie crust dough (pre-made)
cinnamon and sugar

In saucepan, combine sugar, cinnamon, nutmeg (optional, Laurie doesnʼt add) and water; boil for 5 minutes. Remove from flame and add 1⁄4 cup butter to sauce mixture.

Roll out pie crusts very thin. Cut each crust into fourths. Roll apple in a mixture of sugar and cinnamon; dot with butter. Wrap each apple with crust. Place in 9×13 pan, cover with remaining sauce and bake at 375º for 45 minutes.

Doubled recipe is enough for 25 apples. Never more than double recipe.

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