Molly—my older sister, 6 years my senior—always refered to herself as the "Queen of Everything"; while I got the title "The Princess of Quite A Lot". Growing up I thought it was awesome to be a princess. I mention this because Molly has been on my mind often lately because she just had my new nephew—Sweet Baby James—and her birthday is the first week of April. I happen to know a LOT of people that are either Aries and Taurus—my brother, cousins, and many friends—and birthdays are a reason for cake and pie. A beautiful thing, in my mind and something I am always ready to jump up and make for the occasion. The Cake Doctor is a book I have, highly recommend, and will let you borrow if you don’t have the time to make a cake. But check out the following recipes for some of my favorites—an easy apple pie—and the best cheesecake ever. So happy birthday Molly—and all the April babies—I hope you are enjoying being the "Queen of Everything".
Easy Apple Pie
People swear you need to make your own crust—and prebake the apples. Two things that take time and I can’t tell the difference in the end result. So go grab some Pillsbury pie crusts and this yummy pie can be whipped up in about 10 minutes plus baking time. I get rave reviews every time. Cooks note: change it up by making a pear pie or using different apples (I like Rome Beautys, Wynsaps, or Cortlands mixed with a granny or two).
6 large apples; peeled, cored, and chopped or sliced
Unbaked pastry for two crust pie
1 tablespoon lemon juice
2 tablespoon flour
½ cup sugar
½ cup brown sugar
¾ teaspoon cinnamon
¾ teaspoon ginger
¾ teaspoon nutmeg
dash of salt
3 tablespoon butter or margarine
Tip: Place a cookie sheet under your pie as the apples and sugars will combine and can boil over.
Place apples in unbaked pie shell. Sprinkle lemon juice over apples. Mix flour, sugars, and spices. Sprinkle flour mixture over apples. Dot with butter. Cover pie with top crust. Make cuts to look pretty and vent. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for another 45 minutes.
Lemon Pie
This is a no-baker. I have one that is a bit more involved (home-made graham cracker crust and filling) but this one works if you only have about 5 minutes to mix it up. Cooks Note—great to make at lunch and let chill. Needs to be in the fridge for AT LEAST 2 hours.
1 can condensed milk
1 small can thawed lemonade
1 small carton cool whip
graham cracker crust pie
In a bowl, mix the condensed milk and lemonade. Mix together, then fold in the cool whip. Pour into the pie crust and let chill for several hours. Serve cold.
Best of the best cheesecake
John Clancy’s Baking Book
re: Best of the best #5/cheesecake, Family Circle, 1975
A family/birthday favorite that my Mom made me every year. It is a labor of love - but one of the few things I regularly take on because it is worth it. Soooo good. Bake @ 350 for 1 hr. 15 min. Makes 1 nine-inch cake. Cooks note - you need a springform pan
CRUST:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
5 tablespoons sweet butter, melted
FILLING:
measure all ingredients, grate lemon rind and juice lemons before starting
3 pkg. (8oz. each) cream cheese (room temperature)
11/4 cup sugar
6 eggs separated, also room temperature (do this before starting)
chill a stainless steel bowl and the beaters in the fridge
1 (1 pint/16 oz.) container dairy sour cream (room temperature)
1/3 cup all purpose flour
Grated rind of 3 large lemons (mixed w/ 1/2-1t. flour)@room temperature
juice of 2 lemons (do this before mixing)
2 teaspoon vanilla
For the Crust:
1. generously grease a 9x3” springform pan w/ butter. Place pan in a 12” square of heavy duty foil and press foil up around sides of pan.
2. combine graham cracker crumbs, sugar, cinnamon in small bowl. Pour melted butter over crumbs a little @ a time. Stir until well blended. Press mixture into bottom and side of pan. CHILL while making filling.
For the rest of the cake:
1. grate lemon rind onto wax paper, sprinkle w/ flour and stir to blend.
2. separate eggs (always do this one @ a time in a small bowl and transfer to larger bowl). You’ll finish w/ 1 bowl of yolks and 1 bowl of whites. Heat oven.
3. With hand mixer (or wooden spoon), beat cream cheese in large bowl until soft. Gradually add sugar until light and fluffy.
4. Beat in egg yolks, one @ a time, until well-blended. Stir in sour cream, flour and vanilla. Blend.
5. Then, using spatula, fold in the lemon rind (mixed w/ flour) AND juice. Stir until smooth. (You’ll use the spatula to blend from now on.)
6. Use large mixer to beat egg whites (w/chilled beaters in chilled stainless steel bowl) until they hold stiff peaks.
7. Using spatula, gently fold whites into cheese mixture (soufflé fashion), until well blended. Pour into prepared pan.
8. Bake in moderate oven (350 degrees) 1 hr.-1hr. 15 min. or until top is golden.
9. Turn off oven and allow cake to cool in oven for 1 hr.
10. Remove cake from oven and allow to cool on wire rack @ room temperature.
11. Chill overnight before serving. May dust w/powdered sugar just before serving (I never do).
I know it looks hard - which is why I did a step-by-step. I promise that if you follow the recipe and take your time, you will be thrilled.
