Monthly Cooking Thread - September 2021

Makes me think about strawberry shortcake. Yum.

We’ve featured humorist Jeanne Robertson in the past on this thread. I was saddened to learn today that she died on August 21. (It appears that ‘Left Brain’, as she affectionately called her husband, had passed just a couple of months before.)

This is one of my favorites of Jeanne’s routines:

https://www.youtube.com/watch?v=-YFRUSTiFUs

These are the three recipes I really want to make this month:

Copycat Cheesecake Factory Pumpkin Cheesecake

Ingredients
Cheesecake Ingredients:
2 1/2 pkg of Cream Cheese (20 oz total)
3/4 cup granulated sugar
1/4 tsp salt
2 eggs
2 egg yolks
1/3 heavy cream
1 tsp vanilla
1 cup pumpkin puree
Crust Ingredients:
8-10 Crushed Cinnamon Graham Crackers
1 Tablespoon Light Brown Sugar
6 Tablespoons of Melted Butter
Wilton’s Buttercream Frosting Ingredients:
½ cup solid vegetable shortening
½ salted butter
4 cups powdered sugar
2 Tablespoons of milk or water (I used water)
1 teaspoon vanilla
Optional: Bottle Caramel Sauce

Instructions
Preheat oven to 325 degrees.
Line the bottom of the springform pan with an 8-inch cut circle of parchment paper before placing the crust in the pan.
Make the crust:
In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir with a spoon or spatula, until it is well mixed. Press into the bottom of an 8-inch springform pan. Set aside until ready to fill.
Make the Cheesecake:
Using a mixer, cream the sugar and cream cheese and salt. Be sure to do this or the cream cheese will split when you add the eggs. Mix on medium speed until it is completely smooth, about 2-3 minutes.
Slowly add in the eggs and egg yolks to the cream cheese mixture, continuously mixing. Addin the pumpkin puree, while it is mixing, then add in heavy cream and vanilla. Continue mixing the batter, until all ingredients are combined and the batter is smooth.
Pour batter over the prepared crust and gently tap the pan on the counter to ensure air bubbles are released. Place the springform pan into a pie plate or cake pan, and add enough water to cover the side of the cheesecake pan about halfway. (This helps the cheesecake to not sink in the middle. If you skip this step, some of the butter will drip through the springform pan into the bottom of the oven, and the cake may split or sink.)
Bake at 325 for 50 minutes. (The middle will still be a little jiggly, but it will set once as it cools) Remove the cheesecake from the water bath and let it cool. If you leave it in the bath, it will absorb some of the water.
Allow the cheesecake to cool and cover to refrigerate for at least 2 hours to overnight, allowing the cheesecake to set well.
Once set, gently remove the springform pan. Slowly and carefully slide the parchment paper from under the cheesecake and place the cheesecake on a serving dish or platter.
Directions Buttercream Frosting:
In a large mixing bowl, combine vegetable shortening and butter. Add in vanilla. Slowly add in powdered sugar, one scoop at a time, until it becomes stiff. Add in milk or water, one tablespoon at a time until frosting has desired consistency.
Optional: drizzle caramel sauce over slice before serving.

Notes
I use cinnamon graham crackers for the extra flavor, but if you want to use traditional graham crackers, you can add a teaspoon of cinnamon if desired. I have also made this cheesecake doubling the crust, depending on preference.

If you want a true white frosting, use colorless vanilla- you can get at Michaels, Hobby Lobby, or even Wallmart in the cake supplies section, not the baking supplies.

I have made this with and without the frosting. I actually like adding buttercream frosting when I have an extra sweet tooth, and it reminds me of Cheesecake Factory Cheesecakes. We drizzled it with caramel sauce too so it was DELICIOUS. My kids fought over it with the caramel sauce, but that isn’t needed either.

If using frosting to decorate a cake or cupcakes, I use all butter, as the butter seems to hold shape better for flowers or piping. For this cheesecake, I used shortening and butter so it would spread more easily. No need to add additional salt if using salted butter. If you use unsalted butter, add 1/2 tsp of salt.

https://mooreorlesscooking.com/copycat-cheesecake-factory-pumpkin-cheesecake/

Danish Pastries

Ingredients
For the Dough
2 cups (454 g) unsalted butter, divided
5½ cups (663 g) all-purpose flour
½ cup (99 g) granulated sugar
4½ teaspoons instant yeast
2 teaspoons salt
2 teaspoons vanilla extract
1½ cups (360 ml) milk
2 eggs
For the Cheese Filling
8 ounces cream cheese, at room temperature
3 tablespoons granulated sugar
1 egg
¼ teaspoon salt
For the Fruit Filling
1 cup fruit jam, preserves, or canned pie filling
For the Egg Wash:
1 egg white
1 tablespoon water
For the Glaze:
1½ cups (170 g) powdered sugar
2 tablespoons milk

Instructions
Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.
Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won’t completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)
Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
Make the Butter Block: Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.
Gently pound and roll the butter until it’s about 6” x 9”. The pieces may or may not meld together.
Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6” x 9” each.
Laminate the Dough: Roll the dough into a rectangle 12” wide x 24” long. Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. Pinch the open ends and side closed.
Turn the dough so a 12” side is closest to you. Roll the dough into a 10” x 24” rectangle. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6” x 10”.
Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
Remove the dough from the refrigerator, and again roll it into a rectangle about 10” x 24”. Fold it into a packet as you did in step #9; it’ll be about 7” x 12”. Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for at least 2 hours, or up to 16 hours.
Make the Cheese Filling (if using): Combine all of the ingredients in a medium bowl, stirring until smooth.
Assemble the Pastries: When you’re ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third. You’ll work with this piece first; re-wrap and return the remainder to the refrigerator.
Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3” to 3 1/2” rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference; this will help hold the filling. Place the rounds on a baking sheet lined with parchment paper or a silicone baking mat.
Working with one-half of the remaining dough at a time, repeat the process; you’ll finish with three baking sheets, each with 12 dough rounds.
Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour; they’ll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.
Use your fingers to press the centers of the dough rounds as flat as possible, leaving the “sidewalls” puffed. Spoon a heaping teaspoon of filling into the well of each round.
Make the Egg Wash: In a small bowl, whisk together the egg white and water. Brush the exposed edges of the pastries with the egg wash.
Bake the Pastries: Bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. Remove them from the oven, and transfer to a wire rack to cool.
Make the Glaze: In a small bowl, whisk the powdered sugar and milk to make a “drizzlable” glaze. If the glaze is too thick, add just a splash more milk at a time until the correct consistency is reached.
Drizzle the glaze atop the pastries. Serve warm or at room temperature.

Notes
When you make the butter block, be sure that your butter is on the cool side or it will be too warm to work into the dough. If it seems too soft when you start working with it, just pop it into the refrigerator to firm up before continuing with the recipe. Or, get it rolled into your rectangle then refrigerate your butter block rectangle until it firms up a bit before laminating the dough.
You can tackle this recipe all in one day, or split it up into a more manageable two-day project. Simply leave the laminated dough in the refrigerator overnight and continue with the shaping and baking the next day.
Feel free to experiment with different shapes if you’d like, but as I mentioned above, I had the most consistent success with these circular Danishes.
These are best enjoyed the same day they are made for optimal flakiness and freshness, however, they will keep in an airtight container at room temperature or in the refrigerator for up to 3 days.
Freezing the Dough: If you’d like to freeze all or part of the Danish pastry dough, you can do so after Step #11. Refrigerate for at least 2 hours, then wrap the portion you want to freeze in two layers of plastic wrap, place in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw the dough overnight in the refrigerator, then proceed with the recipe as written.
Freezing Assembled Pastries: To assemble the pastries and freeze before baking, complete the recipe through Step #17 (filling the pastries). Then, place on a baking sheet in a single layer and place in the freezer until they are completely frozen, at least 3 hours. Transfer the pastries to an airtight container or resealable freezer bag and freeze for up to 1 month. Bake from frozen (don’t forget the egg wash!), adding an extra 10 to 15 minutes to the bake time.
Freezing Baked Pastries: To freeze already-baked Danish pastries, allow them to cool completely to room temperature, then wrap tightly in plastic wrap and place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven for 8 to 10 minutes, or until warmed through.

https://www.browneyedbaker.com/danish-pastries/

Simple Easy Cinnamon Cake

Ingredients
3 tablespoons brown sugar (38 grams)
1 tablespoon cinnamon (6 1/4 grams)
3/4 cup butter softened* (168 grams)
1 cup granulated sugar (200 grams)
2 eggs
2 cups all purpose flour (250 grams)
1 teaspoon baking powder (5 grams)
1/2 teaspoon baking soda (2.5 grams)
¼ teaspoon salt (2 grams)
1 cup sour milk (to make sour milk add 1 tablespoon lemon juice or white vinegar to 1 cup measure and top off with milk, let sit for about 10 - 15 minutes) (245 grams)
1 teaspoon vanilla (5 ml)
*If using unsalted butter then add ½ teaspoon of salt.

Instructions
Pre-heat oven to 325° (160° celsius)
In a small bowl mix together brown sugar and cinnamon, set aside.
In a large bowl cream butter and sugar, then add the eggs, beat until fluffy.
In a medium bowl sift together flour,baking powder, baking soda and salt.
Add dry ingredients alternately with sour milk, ending with sour milk to creamed mixture. Add vanilla and mix well.
Spoon 1/3 of the batter into a greased 8” (20.5 centimeter) springform pan. Sprinkle with 1/2 of the cinnamon mixture. Spoon another 1/3 of the batter on top, then remaining cinnamon mixture and then top with the remaining batter. Bake for approximately 50-60 minutes or until toothpick comes out clean and dry. Remove from oven and let cool. Enjoy!

https://anitalianinmykitchen.com/cinnamon-cake/

Check this post out.

One for Thanksgiving, and one for Christmas (sans the pumpkin).

What you think?

5.56mm

I like the cinnamon one best.

(My grandmother used to always make us Cinnamon Toast on snow days. It surprised me last year, when we had a snow and my brother called me up to ask how to make that - I didn’t think he remembered :-)

I saw an ad for a Himalayan Salt Cave Spa that just opened.

Gourmet Salt Gift Set - $50 on amazon

10 Delicious, Natural Finishing Salts from across the Globe! - 10 Test Tube Sampler

I’m not sure what the benefit of that is supposed to be. If it’s just breathing salted air, a nebulizer with saline solution is a lot cheaper...and you can do it at home.

Salt Cave Therapy
What are the benefits of the Salt Cave?
So, you’re probably wondering: What exactly is a salt cave? What kind of benefits can I get from it? Well it’s exactly what it sounds like, a man-made cave that is completely made out of salt, most of it is Himalayan pink salt, and its main purpose is to give the human body a better stimulus for mental and physical health.

What is Halotherapy?
Halotherapy is a holistic method that recreates the natural atmosphere of a salt cave by dispersing highly concentrated saline aerosol into a room whose every surface is covered in thick layers of salt. The dry aerosol salt in the room acts as a relief agent for health problems, like respiratory conditions, like asthma, chronic bronchitis, and breathing allergies.

Halotherapy helps to relieve:
Allergies
COPD
Flu
Psoriasis
Cough
Stress
Sinusitis
Bronchitis
Acne
Shortness of breath
Asthma
Snoring
Sinus Infection
Depression
Wheezing
Eczema
Sleep Apnea
Colds
Anxiety

Halotherapy Benefits:
Detoxifies the body by balancing systemic pH.
Enhances the immune system Increases energy and alertness.
Increases concentration.
Reduces asthma and allergies.
Reduces Headaches.
Heals skin conditions.
Reduces muscle cramps.
Reduces hydration by providing trace minerals.
Supports hormone balance.
Halotherapy methods
Halotherapy is usually broken down into dry and wet methods, depending on how the salt is administered.

You can also buy - and enjoy in the comfort of your own home - the same kind of halo generator that these facilities use

They may not have the cachet of going to a ‘salt cave’, and they aren’t cheap - but going to a spa routinely doesn’t wind up being cheap, either.

reading later

Just heard tonight potato shortage is coming.

Why??? They didn’t say.

Thanks for posting that. When I hit 80 I’m so cooking with lard daily.

Mark Gungor - Men’s Brain Women’s Brain

This guy nails it.

https://www.youtube.com/watch?v=0BxckAMaTDc

Had a friend help me in a big way and showed him my appreciation by making homemade Danish.

Took me all day. Lot a work but worth it.

LOL! that's hilarious.

Never.

I wash everything now days before it goes into the fridge.

Thank you. Needed that.

A potato shortage? Really, why?

I got tired of having a big bag of pecans in the freezer so made some pralines. We have pecan trees so always have pecans in the freezer but this bag is always in the way.

Pecan Pralines - makes 18

4 T salted butter
3/4 C cream
1 C sugar
1 C brown sugar
pinch baking soda

Heat on med high and stir constantly. Bring to soft ball stage, 236 degrees. Remove from heat and add:

2 1/4 C pecan halves
1 t vanilla

Continue to stir another 3 minutes.

Place on parchment paper by spoonfuls. Allow to cool.

That’s awesome. The next time I make danish it’s going to be cream cheese and mini chocolate chip, my favorite.