Goat Cheese Cheesecake. As we’ve had a surplus of goat milk / cheese here on occasion, I’ve found several recipes for a “ricotta” type cheesecake to use up our excess cheese. This one is darned near simple enough for a two-year old to make. 3 cups of fresh goat cheese (a ricotta-like cheese I make using vinegar to set the curd & then just strain it), 3 eggs, 1 cup sugar, 1 Tbsp. vanilla, 1 tsp. lemon juice, ½ tsp. salt. Mix it all together ‘till it’s fluffy & scoop it into a pre-baked pie shell or graham cracker crust. I used a basic pie crust recipe with the addition of some sugar & cinnamon. Think I may top it off with some blueberry compote or maybe a cranberry syrup tomorrow before serving.
Pecan Pie. I always disliked it when there was too much “goo” in the pie and not enough nuts. Come on, it’s PECAN pie, not goo pie. I use the recipe in The Joy of Cooking but instead of just one cup of pecans, I put in two cups. I used a basic pie crust for this.
Apple Something-or-Other. I had made a double batch of the sweet pie crust for the cheesecake, so I had a ball of the sweet dough left over. And I couldn’t just let it go to waste. And the chicken bucket on the counter was full of stuff so I couldn’t put it in there without having an overflow problem. And the dog just ate so I couldn’t give it to her. And if I put it in the freezer I would more than likely forget about it. Ok, I admit I was just looking for some other yummy thing to make. So I baked the pie crust & went about looking for something to dump into it. Found a jar of apple pie filling I canned two summers ago then topped it off with a crumbly crust made from melted butter, oatmeal, sugar, molasses and cinnamon. Then just popped it in the oven to crunchy up the topping.
I hope these can make it through the night!