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Hi! I’m Grizzly Pete and I welcome you to the wonderful world of Game recipes, from mild to wild each month we’ll bring you the very best game recipes because you deserve the very best!
Grizzly Pete is a dedication to my Father-In-law Ellis Gene McGeorge who past away last July after a bout with Leukemia. Dad went by a number of Nicknames and Pete was just one of them, the one he loved the most, so honor him and his memory I created a new cooking column just for him; “Grizzly Pete” and the food he loved so much. The Grizzly Pete Cooking Column appears in The Kentucky Sporting and The Florida Gun News Magazines each month, so check it out you’ll be glad you did and so will we. We miss him and we hope he’s proud of us as much as we are of him and all he stood for. God Bless you Dad and we miss you very much.
Shoot Straight and Eat Well!
Chef FatBoy and Family.
Hey Grizzly Pete! What’s to eat?
Happy 4th of July!!! Yes, its our Independence Day and what better way to celebrate our National Holiday then with a great, good old fashioned American Wild Game recipes! Let’s get excited, Summer’s here, a great Holiday and really awesome Game food, who could ask for anymore!! But leave room for Dessert!! Melody has a few Desserts to really see the star’s and stripes!! So, let’s eat!!
Recipes: July 2010:
Summer Potato Salad
Submitted by: Sue Barker Reynolds, NM
Ingredients:
3 pounds baby red potatoes
1/2 small red onion, diced
1/2 small red onion, diced
1/2 cup cherry tomatoes, quartered
1/4 cup bacon bits
1/4 cup fresh basil, chopped
1/4 cup zesty Italian dressing
1/4 cup mayonnaise
2 teaspoons coarsely ground grey poupon mustard
1/2 cup cherry tomatoes, quartered
Directions:
Boil potatoes in salted water for approximately 15 minutes, or until just
tender. Drain and allow to cool. In large bowl, combine red onion, cherry
tomatoes, bacon bits, basil, Italian dressing, mayonnaise, and mustard. Stir
until smooth and combined. Add cooled potatoes and toss to coat. Refrigerate
until ready to serve.
Grilled Chicken Salad with Seasonal Fruit
Submitted by: Karen D’Angelo, NY.
Ingredients:
1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries
Directions:
Preheat the grill for high heat. Lightly oil the grill grate. Grill chicken 8
minutes on each side, or until juices run clear. Remove from heat, cool, and
slice. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook
pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat,
and set aside. In a blender, combine the red wine vinegar, sugar, vegetable oil,
onion, mustard, salt, and pepper. Process until smooth. Arrange lettuce on
serving plates. Top with grilled chicken slices, strawberries, and pecans.
Drizzle with the dressing to serve.
Green Pepper Tomato Salad
Submitted by: angeleyes28, Pa.
Ingredients:
3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
In a large bowl, combine the tomatoes, green pepper, celery and onion. In a
small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato
mixture. Cover and refrigerate for at least 2 hours, stirring several times.
Serve with a slotted spoon.
Strawberry Summer Salad
Submitted by: Talia Horta, CT.
Ingredients:
1 cup mayonnaise
1/4 cup white sugar
1 tablespoon white vinegar
1 tablespoon poppy seeds
1 head iceberg lettuce, torn into bite-size pieces
1 bunch fresh spinach, washed, stems removed
1/2 cup diced red onion
1 (16 ounce) package fresh strawberries, hulled and sliced
Directions:
Make a dressing by whisking together the mayonnaise, sugar, and vinegar in a
small bowl. Stir in the poppy seeds; set aside. Toss together the lettuce,
spinach, and onion in a large bowl. Drizzle the dressing over the salad and toss
to coat. Add the strawberries and lightly toss again. Serve immediately.
Buttermilk-Blue Cheese Red Cabbage Slaw
Submitted by: Hope Depiero, CT.
Ingredients:
1/4 cup Real Mayonnaise
1/4 cup buttermilk
1/2 cup crumbled blue cheese (optional)
1 1/2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
1 1/2 teaspoons celery salt
1 medium head red cabbage, finely shredded
2 medium carrots, shredded
4 green onions, thinly sliced
Directions:
Combine Real Mayonnaise, buttermilk, blue cheese, mustard, vinegar and celery
salt in large bowl with wire whisk (or combine in food processor and process
until smooth). Season, if desired, with salt and black pepper. Stir in cabbage,
carrots and green onions. Cover and refrigerate least 30 minutes.
Bourbon Venison
Submitted by: Tony Fransi, NJ.
Ingredients:
4 - 4-oz Venison Steaks
2 Tablespoons Oil
Herb Stuffing
½ Teaspoon Salt
½ Teaspoon Black Pepper
½ Teaspoon Sage
¼ Teaspoon Basil
¼ Teaspoon Paprika
½ Teaspoon Garlic
1 Tablespoon Minced Onion
One Teaspoon Parsley
8 Oz. Cream Cheese
Pineapple Bourbon Sauce:
½ Cup Frozen Pineapple Juice Concentrate
3 Ounces Bourbon
1 Tablespoon Cornstarch
2 Tablespoons Water
Directions:
This is awesome on the grill too; Cream herbs with softened cream cheese. Score
venison steak ¾ way through. Place oil in skillet over medium heat. Brown on
scored side. Turn over. Carefully spoon filling into slits. Continue to brown
meat for 2 minutes. Remove from skillet, place in oven at 325 degrees for ten
minutes. Heat juice concentrate in saucepan on medium stove. Add bourbon. Bring
to a boil for 5 minutes. Mix cornstarch with COLD water. Slowly add to sauce,
just until mixture begins to thicken. Remove steaks from oven. Pour sauce over.
Serves 4.
Saucy Venison Sausage and Pasta
Submitted by: Jim McWhorter, KY.
6 Servings
Ingredients:
1ea. Tomato Paste (small can)
1tsp. Basil dried
1tsp. Oregano dried
1ea. Bouillon cube (beef)
1 tsp. Chili Powder (optional)
1.5 lbs. Venison Sausage
Directions:
Cut into 1 in. pieces : Note: Any sausage could be used here. 1.0 lbs Zucchini -
(about 2 or 3) cubed 1/2 lbs Yellow Summer Squash (1 - firm and not seedy) 2.0
cns Tomatoes (14 to 16 oz cans) diced 2 ea. Garlic cloves, large, minced 2 cup
Mushrooms - sliced, or 3 cups of stems and caps 1 ea. Onion (large) coarsely
chopped 16 oz. Pasta twirls, trios, or similar 1 tsp Louisiana Hot Sauce
(optional) : Parley to garnish In a large skillet over medium to high heat cook
and stir sausage and garlic for about 10 minutes or until lightly browned.
Remember that the venison sausage has very little if any fat and it will burn if
you are not particularly observant. Now add the mushrooms and the onion. Cook
for 3 to Add the zucchini, summer squash, tomatoes, basil, oregano and the
bouillon cube. Add the chili powder and the hot sauce. Bring to a boil, stirring
all ingredients together. Reduce the heat and simmer for 15 minutes, or until
the zucchini is tender but yet crisp. Be sure to stir occasionally so things
don't burn on the bottom of the pot. When finished toss with pasta and then
sprinkle on liberal amounts of parsley. Total preparation time should be less
than 30 minutes.
Barbecued Venison
Submitted by: Sweetdaddybob, FL.
Ingredients:
1 venison roast, about 3 to 4 pounds, leg or rump
1 can (12 ounces) beer
3 cloves garlic, minced
Salt and pepper
2 onions, sliced
3 bay leaves
2 cups Barbecue Sauce, your favorite
Directions:
Trim excess fat from venison. In large bowl combine beer, garlic, salt, pepper,
onions and bay leaves; add venison (the marinade should cover meat). Marinate in
refrigerator for 12 hours, turning occasionally. Remove venison and onions from
marinade and place in slow cooker/Crock Pot. Pour 1 cup Barbecue Sauce over top.
Cover and cook on LOW for 10 - 12 hours. Serve with remaining Barbecue Sauce.
Serves 6.
Grilled Venison Backstrap
Submitted by: sweetdaddybob, FL.
Ingredients:
2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice
Directions:
Place chunks of venison into a shallow baking dish, and pour enough apple cider
in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry.
Discard apple cider, and return venison to the dish. Pour barbeque sauce over
the chunks, cover, and refrigerate for 2 to 3 more hours. Preheat an outdoor
grill for high heat. Charcoal is best, but if you must, use gas. Remove meat
from the refrigerator, and let stand for 30 minutes, or until no longer chilled.
Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the
grill so they are not touching. The bacon will kick up some flames, so be ready.
Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20
minutes. The slower, the better. Dig in, and prepare to want more!
Oh Soooo Good Venison
Submitted by: Ray Konopka, FL.
Ingredients:
6 pounds venison (deer meat)
3 tablespoons butter
1/2 cup olive oil
1/4 cup chopped fresh parsley
1 teaspoon Louisiana-style hot sauce
3 leaves fresh basil, chopped
3 cloves garlic
1 tablespoon distilled white vinegar
1 teaspoon cumin
1 cup chicken broth
1/2 teaspoon paprika
2 tablespoons fresh rosemary
1 1/2 cups water
salt and pepper to taste
Directions:
Slice venison roast into thick 1 inch steaks. Heat water, olive oil, chicken
broth, butter, hot sauce, and garlic in a sauce pan. Turn down heat and add
parsley, basil, cumin vinegar, paprika, and rosemary. Simmer for 20 minutes
stirring regularly. Pour over venison steaks and marinate in the refrigerator
for 3 to 4 hours, turning regularly. Take steaks out of marinade and save
marinade to splash or mop on steaks while cooking. Heat grill and put slices on.
Turn them regularly and make sure you don't over-cook. 6 to 7 minutes each side.
Cracked Black Venison
Submitted by: Ted Daniels, Pa.
Ingredients:
2 pounds venison (deer meat)
2 teaspoons cracked black pepper
2 teaspoons course salt
1 tablespoon unsalted butter
Directions:
Season venison steaks with pepper and salt. Melt butter in a small saucepan over
low heat; skim off solids (the 'milky' substance that forms) and discard.
Transfer butter to a large skillet and heat over high heat. Sauté venison steaks
in skillet for about 3 minutes each side, then reduce heat to medium and cook
for about 10 minutes each side for rare steaks, 15 minutes each side for medium.
Remove from heat and let stand for 2 to 3 minutes before slicing into long
strips. Serve immediately.
Wild Game Marinades:
Submitted by: skippynccook, Pa.
Marinade for Shish Kabobs
Ingredients:
2 tbsp. sugar
2 tbsp. salad oil
1/3 cup soy sauce
2 lbs. meat
Seasonings: garlic, onion, black pepper
Directions:
Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night.
Thread on skewers. Grill
Cajun Shrimp Marinade
Ingredients:
1/2 c. vegetable oil
1/4 c. soy sauce
1 tsp. freshly grated lemon peel
1/4 c. fresh lemon juice
1/4 c. fresh parsley
2 tbsp. each Worcestershire sauce and red wine vinegar
1 tbsp. dry mustard
1/2 tbsp. paprika
1/2 tbsp. minced garlic
1/4 tsp. ground red pepper
Directions:
Marinate raw peeled and de-veined shrimp for 1/2 hour. Thread shrimp on skewers
and grill. Reserve marinade for dipping.
Flank Steak Marinade
Ingredients:
2 tsp. unseasoned tenderizer
2 tbsp. dry sherry
1 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. honey
1 tsp. salt
Directions:
Mix all of the above together. Marinade meat for 1 hour before cooking on the
barbecue. Grill 10 minutes on each side. Cut diagonally to serve.
Ginger Marinade
Ingredients:
6 tablespoons lime juice
3 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons chopped cilantro
1 teaspoon grated ginger root
1/4 teaspoon red pepper flakes
Directions:
Whisk all ingredients until combined.
Garlic Steak Marinade
Ingredients:
1 clove garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil
Directions:
Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate
overnight and grill.
Marinade for Venison
Ingredients:
1 tbsp. oregano
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
2 tbsp. real lemon juice
1 1/2 c. cooking oil
Directions:
Marinate venison for several hours. Grill or fry.
Barbecue Marinade
Ingredients:
1 small onion, finely chopped
1 tablespoon oil
1 tablespoon clear honey
3 tablespoons tomato ketchup
2 tablespoons soy sauce
1 teaspoon smooth French mustard
Directions:
Mix all together
Honey Mustard Marinade (Boar or Pork)
Ingredients:
1 cup Dijon mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 tablespoons soy sauce
Directions:
Mix all ingredients.
Fish Recipes:
Basil-Stuffed Trout
Submitted by: Todd King, NH.
Ingredients:
4 tablespoons olive oil
1 pound onion, sliced very thin
1/4 cup balsamic vinegar
1/4 teaspoon salt
freshly ground pepper
4 whole trout (10 to 12 ounces each), cleaned, bone-in
8 large basil leaves
Directions:
Preheat grill. Soak hickory chips in water for 30 minutes. Heat 3 tablespoons
oil in a large skillet. Add onions and cook until golden brown, stirring
frequently, about 20 minutes. Add vinegar and cook until reduced and syrupy,
about 2 minutes. Season with salt and pepper and set aside. Brush the trout
inside and out with remaining 1 tablespoon oil. Place 2 basil leaves inside each
fish. Sprinkle hickory chips on fire and grill fish until browned, about 4
minutes on each side. Serve at once on platter over caramelized onions.
Bacon-Wrapped Trout with Rosemary
Submitted by: Todd King, NH.
Ingredients:
4 whole trout (10 to 12 oz ea) cleaned
Kosher salt to taste
Freshly ground black pepper to taste
8 fresh rosemary sprigs - (4" to 5" long)
12 bacon slices
12 thin lemon slices
Directions:
Preheat broiler or grill. Put the trout in a shallow baking pan (1-inch deep) or
a large heavy ovenproof skillet, then pat dry and season the cavities with salt
and pepper. Put 2 sprigs of rosemary inside each cavity and season outside of
trout with salt and pepper; then wrap 3 bacon slices around each. Broil the
trout 5 to 7 inches from heat until skin and bacon are crisp, about 5 minutes.
Turn over gently with a spatula and broil 2 minutes more. Add lemon slices to
pan in 1 layer alongside each trout and continue to broil until the trout are
just cooked through and the rest of the bacon is crisp, 2 1/2 to 3 minutes more.
Baked Bass with Shrimp Sauce
Submitted by: Jamie Jacobson, RI.
Directions and Ingredients:
Clean and wipe the fish well and wash inside and out with salad-oil and vinegar.
Set on ice for an hour. Cut half a pound of rind less salt pork into very thin
slices; lay half on the bottom of the bake-pan, put the fish on them, and then
spread the rest of the pork on top of the fish. Pour a little hot water in the
pan, cover, and bake for an hour. Baste two or three times with butter and
water. Turn out on a hot dish, and set where it will keep hot while you make the
gravy. Shrimp Sauce for Baked Bass Make a roux of a tablespoon of butter and 1
of browned flour; stir this into the gravy left in the pan. Add 4 tablespoons of
boiling water, the juice of half a lemon, cayenne to taste, and half a can of
finely chopped shrimps. Boil for a moment, pour some upon the fish, turn the
rest into the gravy-boat.
Baked Freshwater Bass Recipe
Submitted by: Vince LaRosa, Ct.
Ingredients:
Bass Filets
Garlic powder
Ground black pepper
Salt to taste
Fresh lemon juice
Aluminum foil
Directions:
Place filets onto the aluminum foil. Sprinkle with garlic powder, pepper, and
salt. Add a few tablespoons of butter around the fish. Place onion rings on top
of the filets. Sprinkle with lemon juice, if you like. Place another piece of
foil about the same size as the bottom piece on top of the filets. Roll the
edges to make a large "pocket". Place in the oven on about 350-375 degrees. Bake
until done. Enjoy!
Baked or Grilled Bass Recipe
Submitted by: Frank Richardson, CT.
Ingredients:
Bass fillets
Fresh lemon juice
Salt free Cavendars Greek seasoning
Fresh ground black pepper
Melted butter
Fresh dried dill
Directions:
Place the bass filets in baking dish for baking or a grill basket for cooking on
the grill. Sprinkle lightly with lemon juice. Sprinkle with the Greek dressing
then pepper to taste. Brush with melted butter and sprinkle with dill. The
butter helps the dill stick. Bake at 325 degrees or grill until the fish flakes
easily. Serve!
Southern-Grilled Bass Recipe
Submitted by: doobiegirl, NC.
Ingredients:
1 1/2 lbs. bass fillets
1 qt. mayonnaise or salad dressing
6 oz. soy sauce
Directions:
Fillet bass leaving skin and scales on, but bone completely. Mix mayonnaise and
soy sauce until the color of the mixture matches a new copper penny. Cover
entire surface of each bass fillet with mixture. Place on charcoal grill,
skin-side towards heated coals. Do not turn. When edges turn up and scales
flake, remove and serve.
Bacon Wrapped Scallops
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 lb medium Scallops
5 slices cooked Bacon
1 Pineapple, peeled, cored, chunked
1 Sweet Onion, peeled and chunked.
8 Cherry Tomatoes
3 Tbsp melted Butter
1 tsp Worcestershire Sauce
1 Tbsp Lemon Juice
Salt and Pepper, to taste
12 long bamboo skewers
Directions:
Preheat barbecue grill to medium. Cut bacon into suitable pieces, depending on
the size of scallops and wrap them around the scallops. Alternate onion, bacon
wrapped scallops, pineapple and tomato on long skewers. Mix butter,
Worcestershire sauce, and lemon juice together; season with pepper. Brush
mixture over skewers and place them on the barbecue grill. Cook 5 to 6 minutes.
Be sure to rotate skewers and baste/season during cooking. Makes 4 servings. You
can also broil these skewers in the oven. Be sure to rotate and baste regularly,
as mentioned above.
Scallops in Sesame Marinade
Submitted by: Capt’n Crusty, FL.
Ingredients:
2 lbs Medium Scallops, rinse and pat dry
1/4 cup Vegetable Oil
1 tsp Oriental Sesame Oil
2 Tbsp Hoisin Sauce
2 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1/4 cup distilled White Vinegar
1 minced clove Garlic
1 minced Green Onion
1 Tbsp minced fresh Ginger
Directions:
In plastic bag mix all ingredients, except scallops. Add scallops. Refrigerate
overnight. Thread scallops on metal skewers, reserving marinade. Spread medium
hot coals in circle with opening in the middle. Position skewers over open
center. Cover; grill 6-8 minutes or until scallops are opaque. Turn and brush
with marinade while cooking. Yield: 6 servings.
Now for Ms. Melody’s Awesome Dessert’s:
Florida Citrus cheesecake
Ingredients:
Ingredients for crust:
Nonfat cooking spray
1 cup graham cracker crumbs
2 Tablespoons brown sugar
2 Tablespoons butter or margarine, melted
Ingredients for filling:
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 8-oz. packages nonfat cream cheese
2 eggs
1/2 cup 1% milk
1/3 cup nonfat sour cream
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice
1 Tablespoon fresh orange juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
1 teaspoon orange peel, grated
3 egg whites
1/4 cup sugar
Directions:
Preheat oven to 300 degrees F. Prepare the crust: Coat a 9-inch springform pan
with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then
firmly press mixture into bottom and 2 inches up the sides of the pan. Prepare
the filling: In a large sized mixing bowl, combine sugar and flour then add
vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus
juices and peels and beat until smooth. In a separate mixing bowl, using clean
and dry beaters, beat egg whites at room temperature at high speed until soft
peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until
stiff peaks form. Gently fold egg white mixture with cream cheese mixture. Pour
into prepared crust and bake at 300 degrees F for 1 hour or until set. Remove
from oven and let completely cool on a wire rack. Cover and chill for 4 hours or
overnight. Sprinkle with grated lemon, lime and orange zest before serving
(optional.) Makes 12 servings.
Granny’s Cheesecake
Ingredients:
1 cup all-purpose flour
1/4 cup white sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 vanilla bean
1/2 cup unsalted butter
1 egg yolk
5 (8 ounce) packages cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
1/2 vanilla bean
5 eggs
2 egg yolks
1/4 cup heavy cream
Directions:
In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and
1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into
flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg
yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax
paper, and refrigerate for 1 hour and 30 minutes. Lightly butter a 9 inch
springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to
a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and
1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until
lightly browned. Cool on wire rack. Beat cream cheese, 1 3/4 cups sugar, 3
tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in
large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1
inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5
eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream. Increase oven
temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings
on lightly floured board; cut into strips 2 inches wide. Pat strips up side of
pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15
minutes. Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN
OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off
oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from
oven, and cool completely on wire rack. Refrigerate at least 2 hours.
Melody’s Key Lime Cheesecake
Ingredients:
1 1/2 cups finely ground graham cracker crumbs
2 tablespoons white sugar
1/4 cup unsalted butter, melted
1 1/4 pounds cream cheese, softened
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
3/4 cup key lime juice
1 teaspoon vanilla extract
Directions:
To make Crust: In a bowl stir together the graham cracker crumbs and 2
tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and
1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in
a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to
a rack and cool. In a large bowl with an electric mixer, beat cream cheese and
3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after
each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the
mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake
in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F
(120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely
set. Let the cheesecake cool on a rack, then chill it, covered, overnight.
Remove the cheesecake from the pan and transfer it to a cake stand.
Melody’s Lemon Cheesecake
Ingredients:
1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons lemon juice
1/2 cup egg substitute
1 (8 ounce) container nonfat lemon yogurt
Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, beat cream
cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg
substitute. Stir in yogurt. Pour into crust. Bake in the preheated oven for 50
to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4
hours before serving.
Kissed Cheesecake
Ingredients:
1 cup sifted all-purpose flour
1/4 cup white sugar
1 tablespoon grated lime zest
1/2 cup butter, softened
1 egg yolk, beaten
1 teaspoon fresh lime juice
5 (8 ounce) packages cream cheese, softened
1 cup fresh lime juice
1 teaspoon vanilla extract
1 1/2 cups white sugar
1/2 cup all-purpose flour
1 teaspoon salt
6 eggs
8 slices lime
Directions:
To Make The Crust: Combine 1 cup sifted flour, 1/4 cup white sugar, and butter
or margarine with a pastry blender to make coarse crumbs. With a fork, mix in
the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like
consistency. Cover the bottom and sides of a 9 inch springform pan with the
crust mixture. Bake in a preheated 400 degrees F (205 degrees F) oven until
slightly brown, about 6 to 8 minutes. In a large bowl combine the cream cheese,
1 cup lime juice, vanilla extract, 1 1/2 cup white sugar, 1/2 cup flour, salt,
and eggs. Beat until smooth. Pour filling into the dough lined pan Bake in a
preheated 450 degrees F (230 degrees C) oven for 12 minutes. Reduce heat to 300
degrees F (150 degrees C), and bake until center of the cheesecake doesn't
wiggle when the pan is gently shaken (about 1 hour). Remove cake from oven and
cool. Release spring on the outside rim after 1 hour of cooling time, but do not
remove the sides. Loosening the spring will help to prevent the cake from
cracking. If you remove the rim, the cake will not hold its shape. Chill the
cake several hours before serving. Cake develops better flavor if chilled
overnight. To Garnish: Arrange lime slices in the center of the ferns, reserving
one slice for the top of the alternating slices.
Danny’s Cheesecake
Submitted by: dannysgirl, NJ.
Ingredients:
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 1/2 tablespoons vanilla extract
1 egg
1/4 cup all-purpose flour
1/2 cup milk
1 (9 inch) graham cracker crust
Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together cream cheese, sugar,
and egg by hand. Gradually mix in flour. Stir in vanilla. Blend in milk until
smooth; add more liquid if batter is too thick to pour. Pour into graham or
pastry shell. Bake for 40 minutes, or until top is golden brown. Refrigerate
overnight.
Apple Blackberry Pie
Submitted by: Helen Vargas, NJ.
Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup cold butter
4 to 6 tablespoons cold water
Filling:
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
1/2 cup packed brown sugar
4-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Directions:
In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter
until crumbly. Gradually add water, tossing with a fork until dough forms a
ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place
pastry in plate and trim even with edge. In a large bowl, combine apples and
blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to
fruit mixture and toss to coat. Pour into crust. Roll out remaining pastry to
fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in
pastry. Add decorative cutouts if desired. Cover edges loosely with foil. Bake
at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes
longer or until lightly browned and filling is bubbly. Cool on a wire rack.
Store in the refrigerator. Yield: 6-8 servings.
Cranberry-Orange Cheesecake with Chocolate Crust
Submitted by: Marci Johnson, FL.
Ingredients:
Crust
1 9-ounce box chocolate wafer cookies, broken
2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
5 tablespoons unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1-1/2 cups sugar
3 tablespoons all purpose flour
4 large eggs
2 teaspoons grated orange peel
1 teaspoon vanilla extract
Topping
1/2 cup sugar
3 tablespoons water
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 cups fresh cranberries
1/2 teaspoon grated orange peel
Directions:
FOR CRUST: Preheat oven to 325ºF. Finely grind cookies and chocolate in
processor. Add butter and blend until moist clumps form. Using plastic wrap as
aid, press crumb mixture over bottom and 1-1/4 inches up sides of
9-inch-diameter springform pan with 2-3/4-inch-high sides. Bake until set, about
8 minutes. Cool completely.
FOR FILLING: Increase oven temperature to 350ºF. Wrap 2 layers of heavy-duty
aluminum foil around bottom and sides of springform pan. Using electric mixer,
beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in
eggs 1 at a time just until blended. Beat in orange peel and vanilla. POUR
filling into crust. Place springform pan in large roasting pan. Fill roasting
pan with enough hot water to come halfway up sides of springform pan. Bake until
filling is just set in center but still moves slightly when pan is shaken
gently, about 55 minutes. Remove cake from water bath; transfer to rack and cool
completely, about 4 hours. Cover and refrigerate overnight.