The good news with Shavuot is that the warm weather is here to stay! Ladies and gentlemen, you can even put away the boots (although some people wear them all year long as a fashion statement)…and take out the white shoes! Better yet, loosen up those belts and wear pants with elastic…because, Shavuot is coming and that means CHEESECAKE!!!!
Here are a couple of recipes to help make Shavuot fun! I am repeating a few favorites too.
““Lorraine Smith (sent from Miriam Gray)
1/2 stick of margarine
1 1/2 cups sour cream
1/2 cup sugar (cook’s note: I don’t use that much)
1 tsp. vanilla
Pour mixture over 2 packages (not defrosted) frozen blintzes (12 blintzes). Bake in greased 7 x 11 pan at 350 degrees for about an hour – check after 45 minutes. You don’t want the top to be watery.
Skillet Macaroni and Cheese
An office favorite
3 1/2 cups water 1 12-ounce can evaporated milk
3 cups (12 ounces) elbow macaroni
1/2 tsp. dry mustard
1 tsp. cornstarch
2 cups each – shredded cheddar and Monterey Jack cheese
3 Tbsp. unsalted butter salt and pepper
Bring water, 1 cup evaporated milk, macaroni, and salt to simmer in a skillet until macaroni is tender, about 9 minutes. Whisk cornstarch, Â½ cup evaporated milk, and mustard together, add to skillet, and stir for 1 minute. Take mixture off the heat and add cheeses, a cup at a time. Stir in butter and season to taste with salt and pepper.
1/2 pkg frozen vegetables, defrosted (use chopped spinach – drain all the water or chopped broccoli)
1/2 bag shredded cheese, probably like around 6 – 8 oz
frozen deep dish pie crust
1 1/4 cups milk
little bit of flour
Prick bottom of pie shell with a fork. Drain veggies well. Place on bottom of crust, spreading around. Toss cheese with about a teaspoon of flour (keeps from sticking) and mix in with veggies. Blend milk and eggs in blender with any spices you want. I might put in a little dried minced onion, basil, garlic, whatever. Pour into crust. Bake at 350 for about 45 minutes until golden on top. Test by putting knife in, when it comes out clean.
And for the CHEESECAKE!!!
1 lb. creamed cottage cheese (can be low-fat, but not whipped)
Â½ lb. cream cheese
Â½ pint sour cream
1 cup sugar
1/8 cup lemon juice and 1 tsp. vanilla
1/2 cup sifted flour
For pie crust:
18 graham crackers
4-5 tbsp. melted butter
Blend with mixer the cottage cheese, sour cream, cream cheese, sugar, eggs, vanilla, lemon juice, and lastly, the flour. Crush the graham cracker mix into the bottom of a pie pan, saving a little of the mixture to sprinkle on top. Bake at 350 degrees for about 30 minutes and check to see if it’s done. Do not bake more than 40 minutes.
1 1/2 cups crushed vanilla wafers
3 tbsp. low fat margarine, melted
4 8-ounce packages of cream cheese, separated, and softened
1 tsp. and 1 tbsp. vanilla
1 cup sugar
8 ounces thawed whipped topping
Optional fresh fruit (blueberries, raspberries, strawberries) for garnish
Preheat oven to 325 degrees. Mix margarine and crushed wafers and press into a spring form pan. With a mixer, beat the cream cheese, 1 tbsp. vanilla, and Â¾ cup sugar, and add the eggs, one at a time. Pour into the crust and bake for 45 minutes until the center is just about set. Use knife to loosen cake around the rim and cool in pan.
In a separate bowl, beat the rest of the cream cheese, vanilla, and sugar. With a whisk, add whipped topping and spread evenly over cheesecake. Refrigerate for 5 hours. Before serving, take off the rim of the pan. Add fresh berries if you like.
24 ounces extra firm tofu, drained and cubed
1 cup sugar
1 tsp. vanilla
3/4 tsp. lemon extract
1/4 tsp. salt
1/4 c. vegetable oil
1 unbaked pie shell, (frozen or home made)
Combine all ingredients and put in blender until smooth. Pour into 9-inch pie shell. Bake at 350 degrees for 25 to 30 minutes. Let cool completely.