My Favorite Food


Today’s topic is My Favorite Food but narrowing down a favorite food to just one thing or recipe is traumatic to say the least. There are so many different food groups to choose from and the endless variety of foods that I love is staggering. So deciding to choose a little known food group seems most sensible; I am choosing Cheesecake. I am sure cheesecake had its own food group on the food pyramid but has somehow has fallen off in the reorganization, LOL!

After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. —Sue Gronholz, Beaver Dam, Wisconsin

After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. —Sue Gronholz, Beaver Dam, Wisconsin

My all-time favorite cheesecake is the Layered Turtle Cheesecake. It is creamy and infused with caramel and pecans. The crust is like crunchy pecan shortbread and then on top of the whole wonderful cheesecake is a rich, smooth ganache. The crust is so good that I use it on just about any cheesecake I make. I have also used it for a coconut cream pie. Oh- my that is another delicious topic!  Below, you’ll find one of my favorite Coconut Cream Pie recipes!

Once you master the easy task of making a ganache it is easy to apply to most any cake or dessert. Making this wonderful dessert is educational experiences that has application for other recipes—so make it often—for the educational purposes! That’s my story and I am sticking to it!

Layered Turtle Cheesecake

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup finely chopped pecans
  • 6 tablespoons cold butter, cubed

Filling:

  • 4 packages (8 oz each) cream cheese
  • 1 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup plus 1 teaspoon all-purpose flour, divided
  • 2 tablespoons heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • 1/2 cup milk chocolate chips, melted and cooled
  • 1/4 cup caramel ice cream topping
  • 1/3 cup chopped pecans

Ganache:

  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy whipping cream
  • 2 tablespoons chopped pecans
  • Additional caramel ice cream topping, optional

DIRECTIONS:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.
  • In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
  • For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
  • Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving. Yield: 12 servings.

Coconut Cream Angel Pie

Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time. —Ginny Werkmeister, Tilden, Nebraska

Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet. I am still amazed that it turned out perfect every time. —Ginny Werkmeister, Tilden, Nebraska

INGREDIENTS

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 egg yolks, lightly beaten
  • 1/2 cup flaked coconut
  • 1 tablespoon butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked

Meringue:

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons sugar
  • 1/4 cup flaked coconut

DIRECTIONS

  • In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
  • In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
  • Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.

2 thoughts on “My Favorite Food

  1. I think I need to make your Layered Turtle Cheesecake to feel complete, then I can sit down with a huge piece and a cuppa and be a very happy woman………..and no sharing.

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