Amish Cooks Cherry Cheesecake | Country Cooking Recipes

Amish Cook’s Cherry Cheesecake

Cherry Coffeecake

1 cup of butter, softened
1 1/2 cups sugar
4 large eggs, beaten
1 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1/2 teaspoon salt
21 oz cherry pie filling

Glaze

3 tablespoons butter
2 1/2 cups powdered sugar
1 tsp vanilla extract
6 tbsp milk

Preheat the oven to 350

In a medium bowl, cream the butter. Gradually add the sugar and continue stirring until the mixture is creamy. Add the beaten eggs into the sugar mixture in four additions, stirring vigorously for about 1 minute after each addition. Stir in the vanilla. In a separate bowl, sift the flour, baking powder and salt. Gradually add the dry ingredients to the egg-sugar mixture.

Spoon the batter into a 10 by 15 jelly roll pan, reserving 2/3 cup of the batter. Spread the batter evenly in the pan with a spatula. Then pour the cherry pie filling over the batter, spooning it smoothly all the way to the edges. Then drop teaspoonsfuls of the reserved batter over the cherry layer in 4 even dollops  each. Bake until the edges are slightly brown and begin to pull away from the pan, about 30 minutes. Remove and let cool.

To make the glaze: Melt the butter over low heat in saucepan, and then pour into a bowl. Gradually add the powdered sugar, beating well after each addition and scraping down the sides frequently. Add the vanilla. Then add the milk, 1 tbsp at a time until the glaze is smooth. Drizzle over warm coffeecake.

Let the cake cool completely and then store in a sealed container.

Lemon Raspberry Ribbon Pie | Country Cooking Recipes

Ingredients

• 1 (12 oz.) package frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/2 cup lemon juice
• Yellow food coloring
• 1 cup heavy cream, stiffly whipped
• 1 (9-inch) baked pie crust

Instructions

• COMBINE raspberries and cornstarch in small saucepan; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 30 minutes.
• COMBINE sweetened condensed milk, lemon juice and food coloring, if desired, in large bowl. Fold in whipped cream. Spread one-third lemon mixture in prepared pie crust; top with raspberry mixture, then remaining two-thirds lemon mixture. Chill thoroughly. Garnish as desired.

Source:

Meatless Lasagna Pie | Country Cooking Recipes

Ingredients

• 14 dried lasagna noodles
• 2 tablespoons olive oil
• 1-1/2 cups finely chopped carrots (3 medium)
• 2 cups finely chopped zucchini (1 medium)
• 4 cloves garlic, minced
• 3 cups sliced fresh mushrooms (8 ounces)
• 2 6-ounce packages prewashed baby spinach
• 2 tablespoons snipped fresh basil
• 1 egg, lightly beaten
• 1 15-ounce carton ricotta cheese
• 1/3 cupfinely shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 26-ounce jar tomato-and-basil pasta sauce (2-1/2 cups)
• 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
• Rosemary sprigs (optional)

Instructions

1. Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.
2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach-mushroom mixture from skillet to a bowl. Stir basil into spinach-mushroom mixture; set aside.
3. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
4. To assemble pie, in the bottom of a 9×3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach-mushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.
5. Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining Fontina cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs.

Preparation time: 50 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 10

Source: 

Manicotti | Country Cooking Recipes

Baked Manicotti

Author: Missouri Farm Chick

Recipe type: Main Dish

 

Ingredients

• 1 package (8 oz.) Manicotti, uncooked pasta
• 1 pound ground chuck beef
• 2 cups mozzarella cheese, shredded
• 1 – 15 ounce container ricotta cheese
• ½ cup Parmesan cheese, grated
• 3 tablespoons fresh parsley, chopped
• ¾ teaspoon kosher salt
• ½ teaspoon fresh ground pepper, coarsely ground
• 1 24-28 oz jar pasta sauce

Instructions

1. Cook pasta according to package directions.
2. Lay pasta shells flat on waxed paper to cool.
3. Brown ground chuck, drain and layer half of it into a 9 x 13 casserole dish.
4. Shred mozzarella cheese. Reserve a little cheese for top of casserole.
5. In a large bowl, stir together cheeses…including mozzarella, ricotta and Parmesan cheeses.
6. Add chopped fresh parsley (save a little), kosher salt and freshly ground black pepper. Stir to mix and set aside.
7. Pour half a jar of pasta sauce over layer of beef in casserole dish. Save remaining sauce for later.
8. Fill pasta shells and arrange in single layer over sauce.
9. Sprinkle remaining cooked beef on top of pasta shells.
10. Pour remaining pasta sauce over top of beef and shells.
11. Sprinkle remaining cheese and a little of the chopped parsley on top.
12. Cover with foil and bake 40 minutes at 350ºF.
13. Remove foil; bake 15 minutes longer.