Posted on 04/26/2018 4:07:24 PM PDT by Jamestown1630
We’ve had a lot of posts about the Instant Pot over the past few months, and many of us have marveled at how well it cooks meats; but you can do a lot more with it than that. Cheesecake is something that does well in the Instant Pot, and there are recipes all over the Web for various versions. Here is the recipe for Raspberry Cheesecake with an Oreo crumb crust, from the Instant Pot website -
https://recipes.instantpot.com/recipe/raspberry-cheesecake/
- and one of my favorite YouTubers, Dale Calder, shows the process in ‘real’ time:
https://www.youtube.com/watch?v=Dw9F5d7pBzM
You will need to find a 7-inch springform pan to fit into the 5, 6, or 8 quart Instant Pot. There's currently one available on Amazon for about $12 – but I’m scouting my thrift store first.
One thing that people have found frustrating about the Instant Pot is that many recipes for it don't include in the timing how long it takes to get up to pressure; and they find that the Instant Pot isn't as 'instant' as they had thought. But when it comes to something like Cheesecake - or pulled pork or a roast - the Instant Pot really does cut down the cooking time. It certainly won't make every dish come out its best, but can save a lot of time with certain recipes.
I think I’ve mentioned several times how much I like the hot sauce (particularly the ‘Fire’ version) at Taco Bell, and that I've wished that they would bottle it. Well, they do! and have apparently been doing so for several years. My husband happened to find a bottle of Diablo in the local ethnic store recently, and I was in heaven; but they also bottle and sell the Mild, Hot, Fire and Verde sauces. If you can’t find it at your local grocery, Walmart, or Target, this, also, is available on Amazon.
(I don’t know what it is about it that I like so much; it just seems to have a clear, not-at-all-sweet taste that I like. I haven’t found any other bottled hot sauce that I like as much, and now I don’t have to shame myself by sneaking a zillion packets into my bag at the eatery ;-)
The National Cornbread Festival is taking place this coming weekend in South Pittsburg, Tennessee, and one of the sponsors is Lodge, of cast-iron fame. Their newsletter this week included a recipe for ‘Upside Down Peach Corn Bread’, which they make in their cast-iron mini cake pan; but I think you could do this as one big cake in a skillet, as many of us do Pineapple Upside-Down Cake:
http://www.lodgemfg.com/recipe/upside-down-peach-cornbread-cakes
-JT
This week, a little of This and That, to start our May cooking thread.
-JT
My mother recently passed away on March 30th. She grew up in Galax, VA and had the best recipe for skillet cornbread. I don’t have the recipe. I can say that she did not like sweet corn bread. I am requesting some recipes from folks on the cooking thread. She always made it for the family, and I absolutely loved it. I am still going through her effects and starting the business of getting her affairs in order. In the mean time, I can try some skillet cornbread recipes from my FReeper family, and if I find the recipe, I will post it back to the thread.
I’m sorry for your loss, Klemper; and I hope that one of our members might have a recipe that is like your Mother’s.
I’m wondering if she had the recipe memorized, or if you might find it written down among the records that she left.
Thank you.
She wrote down her strawberry shortcake recipe, as she did with many of her recipes. I plan on sharing them all on the cooking thread.
She was hiding a football-sized tumor under her robe in her abdominal area, that hospice found on Wednesday the 28th, and by Friday the 30th she was unresponsive and gone. Not a lot of time to think or worry about recipes.
I’m very sorry.
There are a few recipes that I have memorized, but even with those I have somewhere the written one - even if it’s just a bookmark in a cookbook. I hope you find it.
When my Grandmother was dying, which took place over a long period, my brother realized that we hadn’t gotten Granny’s recipe for her Chicken Pie. Her mind was going in and out toward the end, but she was not in pain and we could sit and talk with her. One day, Brother decided to try and get the recipe, so he asked her how to make chicken pie.
Granny said: “Well, first you get a chicken, and you take all the feathers off.”
My Granny was born in 1890, and she was remembering way back, to the time when she first learned to make chicken pie - and plucking the chicken was simply how one started, back then ;-)
Wow, I am so sorry. Please take good care of yourself. Sending a hug your way.
Ha, I love Taco Bell’s mild sauce & have many packets hidden in the veggie drawer. Making tacos tomorrow for supper.
I think my first introduction to hot sauce was in a frozen TV dinner - probably Swanson’s Mexican dinner, back in the 1970s. It would have enchilada and tamale in sauce in the main part; refried beans and rice in the small areas up top; and in the middle, this wonderful hot sauce. I had never tasted anything like that at the time - I was raised on pretty simple, down-home cooking. I suspect that the TB hot sauce is very like the sauce in that TV dinner was.
http://tvdinners.wikia.com/wiki/Swanson_Mexican_Style_TV_dinner
You’re right. That Taco Bell hot sauce IS very good.
As usual, I always like to amp up a product or a recipe.
I add a smidgen of raspberry flavoring to the hot sauce——the taste is bumped up to ethereal.
Use any type raspberry flavored powder....
I’ve even used Lipton Raspberry tea powder with great success.
I would never have thought of something like that. Will have to try.
Well it’s getting too warm for bean soup so will have to come up with something for warm/hot weather. Perhaps borsch soup?
There is a wine making recipe using an I/P.
They did it all by wrote.
They think they write down recipes, but they leave out HUGE things that they think everyone knows.
You have to cook with them to get it.
Sorry for your loss Klemper.
You’re absolutely right! I make a chicken pie now that’s pretty good, but it’s not at all like Granny’s was.
How in the world do they do that?
I’m shy about making wine in ANY way. I was given a kit many years ago; tried to do everything by the book - and that stuff came out so strong, it was like a fortified wine, and gave me the only real hangover I’ve ever had.
Burnt Child, here ;-)
Raspberry/Chipotle Cheesecake is to die for.
Learned that from a gal who hailed from Mexia Tx.
Yup.
A classic. Buttermilk makes every bite moist and tender. The Betty Crocker recipes are very reliable-—they’ve been tested in the B/C kitchens.
BETTY CROCKER SOUTHERN BUTTERMILK CORN BREAD
Ingredients
1 1/2 cups yellow, white or blue cornmeal
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 teaspoons baking powder
teaspoon sugar
teaspoon salt
1/2 teaspoon baking soda
2 eggs or 1/2 cup fat-free egg product or 4 egg whites
Grease bottom and side of 9-inch round pan or 8-inch square pan or spray.
Mix ing with spoon til blended. Beat vigorously 30 seconds. Pour batter into pan. Bake golden 25-30 min 450 deg. Serve warm.
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