My grandmother used to make a Farmer’s cheese or cottage cheesecake when I was growing up.

It was her “not fancy”, always good with a cup of coffee, cake.

I have yet to try these versions but decided to start first with ricotta cheese since that was what I had in my fridge!

This cake was wonderful and whipping the egg whites makes it especially light and delicious.

Lemon zest or even lavender is a lovely flavor note.

I plan to experiment with herbs and other flavors such as almond, orange or even rose.

I used a 9 inch spring form pan for this recipe.

I also used Nilla Wafers with pecans and butter for the crust.

I ballparked the amount for the 9 inch pan.

Ingredients:

6 Large eggs
2/3 cups sugar
2 tspn vanilla
2 15 oz containers whole milk ricotta cheese
2 tspn grated lemon zest

Method:

Preheat oven to 325 fahrenheit

seperate eggs

place yolks in mixer

and sugar and vanilla to yolks in mixer

Add ricotta cheese and zest and mix for 30 seconds

Beat egg whites until stiff

fold into the ricotta cheese mixture

pour mixture into greased pan

Bake until golden, approximately 1 hour and 20 minutes.

Let cool at least 6 hours before serving

I serve this was honey!

I should have given this a bit more thought!

I do not have air conditioning and we are in the middle of an incredible heatwave here in the midwest.

The heat index was 106 degrees! yesterday.

We were celebrating a birthday and this cheesecake with strawberries and whipped cream is a favorite.

It did look great when I placed it on the table but by the time I picked up the camera it was sliding all over the place!

That was about 15 seconds!

One of the secrets to the greatness of this cheesecake is the crust.

The butter toasted pecans make the crust amazing and every time I make this the only request is that next time I make more crust!

Ingredients:

Crust

1 stick of butter

3/4 cup of pecans

1 1/2 cups graham crackers

Filling

3 8 oz. pkgs cream cheese
1 cup superfine granulated sugar
2 tbsp. all-purpose flour
2 tsp. vanilla extract
3 eggs
1/3 cup whole milk
Whipped cream prepared or homemade; we used Redi-Whip, it’s a nostalgia thing!

Method:

Preheat oven to 400 degrees

Saute butter and pecans until they become aromatic and lightly toasted

Place graham crackers, sauteed pecans and butter in the food processor and mix until the texture is fine

Press into the bottom of a 9 inch springform pan and bake for 10 minutes

Set aside; reset oven to 325 degrees

With an electric mixer beat cream cheese, sugar and flour together until well mixed

Add vanilla and beat until smooth

Add eggs one at a time beating well after each addition

Beat until smooth

Add milk and mix until well blended

Pour the batter over the crust and bake in preheated 325 degree oven for 45-55 minutes

Fell free to garnish with your favorite fresh fruit after the cheesecake has chilled in the fridge overnight

Don’t be shy with the whipped cream!

Put love in it and Enjoy!

It’s that pumpkin time of year and the smell of cinnamon and nutmeg fill the house.
These moist and flavorful cookies have a texture which is a lot like cake and they are filling. My bff M loves them; he gave me the recipe.

The batter is really wet and I always use parchment paper on the cookie sheet. I plop them on with a large spoon. I think that these are best when they are on the larger side, like the size of the top of a cupcake.

The recipe says the yield will be 5 dozen but I have never managed to get that many. My daughter thinks that there should be more pecans and I agree. They really make the cookie, especially with the penuche. This is one of the best holiday cookie recipes that I have.

Be prepared to be popular!

Pumpkin Cookies

1/2 cup firmly packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 tsp. vanilla
1/2 cup sugar
1 egg
2 cup all purpose or unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1tsp. nutmeg
1/4 tsp. salt
3/4 cup chopped pecans

Penuche Frosting

3 tbsp. butter
1/2 cup firmly packed brown sugar
1/4 cup milk
2-4 cup powdered sugar

Heat oven to 350 degrees. In large bowl, beat sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by rounded teaspoonfuls 2″ apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool.

In medium saucepan, combine 3 tablespoons butter and 1/2 cup brown sugar; bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. 5 dozen cookies.