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
My Grandmother used to slice up peaches in the Summertime and layer them with spoonfuls of sugar in a container, for freezing.
We’d have them in the dead of Winter over vanilla ice cream; by then they’d degenerated to where there were still some pieces of solid peach, but also a lot of peachy syrup. Really wonderful.
I’d do it now; but we can’t seem to get decent peaches here anymore. The ones in the grocery store are hard and almost flavorless.
https://www.youtube.com/watch?v=WW-PDbGJTBY
Do yourself a favor. Try this. It is great hot or cold. I prefer ground lamb but beef is good too. Perfect summer food. Serve with yellow rice with raisins
http://www.geniuskitchen.com/recipe/geelrys-yellow-rice-123728.
Sorry for your loss....
I know what you mean about BC recipes. I still have my looseleaf-binder type cookbook from the ‘60’s and love the pots de creme and doughnut recipes—the doughnuts made fragrant with nutmeg....
It’s neat that you tailor a convenience product to meet your preferences. Mr. Sg uses duck eggs to make those cake mixes that go on sale for 99 cents and the result is so moist and delicious. I usually opt for scratch recipes but duck eggs have made me a believer.
Did you ever think of getting peaches shipped from GA? We have an Amish community near here that had cases of peaches shipped in from GA last year and Mr. Sg and I canned a bunch.
B/C has a great web site which is where I get their recipes.
That’s a really good website!
I’ve added fresh blueberries to jiffy ....made muffins to serve at breakfast w/ lots of butter.
Jalapeño Cornbread Poppers
ING • 12 jalapeños• 6 slices bacon• box JIFFY corn muffin mix• lge egg
• 1/2 c sour cream• pepper• 1/2 c shredded Cheddar• 2 tb fine-chp chives
METHOD Halve 12 jalapeños; deseed. Place on parchmented sheetpan.
BATTER Combine/well Jiffy corn muffin mix, egg, sour cream, reserved
bacon fat. Add pepper then fold in 6 slices chp crisp bacon, cheddar, chives.
Dollop cornbread batter on jalapeño halves. Bake golden, 350° deg 18-20 min.
SERVE garnished w/ chives.
AMP IT UP: stuff jalapenos w/ combined cream cheese/cheddar/lime zest/sriacha. Then dollop on cornbread batter.
So true about peaches. It is my favorite fruit, but with a caveat. The peach has to be good, probably tree-ripened. I believe last year the CA peaches - not all, but some of the organic ones - were actually delicious and tasting of actual peach. Maybe because it rained a lot that winter / spring (for here). Mostly they taste like “mildly sweet generic fruit” especially if you peel them. You can’t even tell it’s a peach.
I love your grandmother freeze-preserving them. Fast and easy compared with canning.
OMG,you are reliving my childhood!! I even think I remember the tape was blue. That was just so exotic!!!! I remember on Sundays my mom would let my sister & I eat on TV trays in the living room to watch the Disney movie. That was so cool.
Me
That sounds delicious. Thinking about that for Sunday. Thanks.
A gal’s gotta do what a gals gotta do....duck eggs, who would have thought!? Speaking of eggs, when I was making our late breakfast last Sunday I cracked an egg & it had two yolks. I had never seen that & it was rather amazing.
It is to me & millions others.......
Of, sheesh
We have eggs every weekday, and my husband has found double yolks several times. When I was a kid it was more frequent, for some reason.
That’s a good idea. Some of the places like Pittman and Davis advertise them.
If you stuff them w/ my recipe, the Poppers are more of a side than an appy.
Another good idea is to add chp olives to the combined cream cheese/cheddar/lime zest/sriacha mixture.
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