Roasted Banana Pudding Revisited

As I looked around my daughter's kitchen, I spotted a few well-ripened bananas that needed to become....something.  It was a bit warm to turn on the oven so Roasted Banana Pudding came to mind.  Roasted...oven...oh well, it wasn't that warm....a little cloud cover made a big difference this day.   It was a dessert that had been prepared at gourmet group last year.  It isn't anything that is labor intensive and a "light" version can be prepared.  It is worth repeating....

It is an old fashioned dessert that I can remember from childhood but this recipe has a bit of an update.

Roasted Banana Pudding

Cooking Light, August 2011

Preheat oven to 350°

• 5 ripe unpeeled medium bananas (about 2 pounds)
• 2 cups 2% reduced-fat milk
• 2/3 cup sugar, divided
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 (12-ounce) container frozen fat-free whipped topping, thawed and divided (or, whip your own cream)
• 45 vanilla wafers, divided

• Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.
• Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).
• Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.
• Spread 1 cup custard evenly over the bottom of an 11 x 7-inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for 1 hour or until chilled.

PRINTABLE RECIPE

Mmmmm  good!

I am sharing today at Foodie Friday hosted by Michael at Rattlebridge Farm and also with Full Plate Thursday hosted by Miz Helen's County Cottage.

Cowboy Cookies, Revisited

I have been revisiting a number of recipes this month.  Just like a good book that you read a second or third time, you cannot "use it up".  The book is always there to enjoy, as is a recipe.  Isn't it nice that they are never used up!

There has been a general craving for sweets in the house.  Since it is a cool and overcast day, it is just perfect for baking cookies.  My daughter loved the Cowboy Cookies that she got at a local deli when she was in college...so, we made....Cowboy Cookies!!

Cowboy Cookies

Makes about 5 dozen

Vegetable oil cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut

Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.

Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)

Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.

Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

PRINTABLE RECIPE

Poulet au Vinaigre, Revisited

Some recipes are worth repeating and this is one of them.  It is one of the most flavorful dishes and is a favorite of my youngest daughter who makes it frequently.  While visiting my oldest daughter I made it one night for dinner.  It is a hit!  My previous post is here.

What's new is the Violet Queen Cauliflower that my son-in-law brought in from the garden.  It was delicious...

Poulet at Vinaigre

 Simple Soirees: Seasonal Menus for Sensational Dinner Parties 

by Peggy Knickerbocker 

12 chicken thighs (about 3-4 pounds), bones in
Salt and freshly ground blackpepper
4 Tbsp unslated butter
2 Tbsp olive oil
6 shallots, minced
6 cloves garlic, minced
1/2 cup apple vinegar
1 1/2 cups white wine
1 Tbsp tomato paste
1 1/2 cups chicken stock, preferably homemade
1/2 cup chopped Italian parsley

Season the chicken generously with salt and pepper to taste. In a large, deep skillet (big enough to hold all chicken fairly close together; or use two skillets) melt 2 tablespoons of the butter in 1 tablespoon of the olive oil over medium-high heat. Brown the chicken for about 8 minutes, turning so both sides get nicely browned. Transfer the chicken to a deep, broad, ovenproof casserole that can go from the oven to the table. Remove the skillet from the heat and pour off most of the fat.

Preheat the oven to 375 degrees F.

Place the skillet back over medium heat and add the remaining 1 tablespoon olive oil. Add the shallots and garlic and cook for about 1 miute, or until they become translucent. Add the vinegar and wine, and stir up the crispy bits that have stuck to the bottom of the pan. Allow the liquids to cook down a bit, stirring occasionally, for about 8 minutes. Whisk in the tomato paste and let the sauce simmer and condense, about 5 minutes more. Then add the chidken stock, a little at a time. Keep stirring to mix well.

Pour the sauce over the chicken. Bake for 35-45 minutes until the chicken is very tender, turning the chicken pieces midway through, so that both sides are infused with the sauce. Remove one thigh and cut into it to make sure it is done and no red juices flow from the cut.

Remove the casserole from the oven, sprinkle the parsley on top, and serve.

PRINTABLE RECIPE

This is worthy of any rotation!

I am sharing today at Foodie Friday hosted by Michael at Rattlebridge Farm.

Middle Eastern Lamb Meatballs with Cilantro Yogurt Sauce

Both of my daughters make this meal and I totally enjoy it.  (That comment is coming from someone who is not necessarily a lamb fan!)  I say that I am  not a fan but I will  always try it and I have found that I only object to it when it has a gamey taste.  These meatballs do not have a wild or gamey taste.

Middle Eastern Lamb Meatballs 

with Cilantro Yogurt Sauce

adapted from Epicurious

Cilantro Yogurt Sauce
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp coriander seeds
1 1/2 cups chopped fresh cilantro
1/2 cup whole-milk Greek-style yogurt
3 green onions (We used garlic chives.)
2 Tbsp chopped fresh mint
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp chopped fresh sage
1 tsp sugar

Meatballs
3 Tbsp olive oil, divided
1 cup finely chopped onion
6 garlic cloves, minced
1/2 cup fresh breadcrumbs
1 Tbsp whole milk
2 Tbsp minced seeded jalapeno chile (We used serrano.)
2 Tbsp whole-milk Greek-style yogurt
1 1/4 pounds ground lamb
1 large egg, beaten to blend
1/4 cup chopped fresh cilantro
1 tsp chopped fresh sage
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground allspice

Preparation

Cilantro-Yogurt Sauce
Toast all seeds in a small skillet over medium heat until aromatic and slightly darker in color, stirring often,  about 2 minutes.  Cool.  Finely grind seeds in spice mill or  coffee grinder.  Place cilantro and all remaining ingredients in blender or processor.  Add 1 tsp ground seeds and process until smooth sauce forms, scraping down sides frequently.  Season to taste with salt and pepper.  Cover sauce and chill.  Reserve remaining ground seeds for meatballs.  DO AHEAD:  Can be made 1 day ahead. Keep refrigerated.  Store remaining ground seeds in airtight container at room temperature.

Meatballs
Heat 1 Tbsp oil in heavy small skillet over medium heat.  Add onion and garlic and saute until soft, stirring frequently, about 7 minutes (do not brown).  Cool.  Toss breadcrumbs with milk in small bowl to moisten.  Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeno, and yogurt in processor.  Using on/off turns, process until coarse puree forms.  Transfer mixture to medium bowl.  Add lamb, eff, cilantro, sage, 1 tsp coarse salt, pepper, and allspice.  Using hands or fork, mix until just blended.  Using damp hands, form lamb mixture into 1 1/4-inch balls.  DO AHEAD:  Can be made 6 hours ahead.  Cover and chill.

Meatballs may be cooked on a baking sheet in a 400° F. for 20 minutes or in two batches in a skillet with 2 Tbsp oil over medium heat.  Cook meatballs until browned on all sides, about 8 minutes per batch.  Keep meatballs warm in a 300° F. up to 15 minutes.

Serve meatballs with cilantro-yogurt sauce for dipping.

PRINTABLE RECIPE

We had enough meatballs leftover for dinner the next night.  We broke the meatballs apart and served them on pita with a Greek salad and hummus.

It was delicious...I am  so happy that my daughters both have convinced me that lamb can be delicious!

I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage.

Apple-Cinnamon Bread Pudding with Creamy Bourbon Sauce

I am a big fan of bread pudding.  Bread pudding for dessert, bread pudding for a snack, and bread pudding with milk and a sprinkle of sugar for breakfast!   Yum.  When I was a little girl my mom would make it for us, it was fairly basic back then....stale bread, raisins, and custard.  There is a flair to bread pudding these days with the addition of coconut, apples, or pecans, and wonderful sauces such as a lemon-rum sauce or a brandy sauce or a creamy bourbon sauce.

When I was assigned The Weekend Gourmet for this month's post for The Secret Recipe Club, my love of bread pudding lead the way to Wendy's Apple-Raisin Cinnamon Bread with Creamy Bourbon Sauce.  This was a recipe that I was certain to love!  Really....what's not to love?

Wendy's recipe was mighty good!  I only made a couple of changes to meet our taste.  I added 1/2 cup of coconut and I substituted Emeril's whiskey sauce recipe.

Apple-Cinnamon Bread Pudding 

with Creamy Bourbon Sauce

adapted from The Weekend Gourmet and Emeril Lagasse

Preheat Oven: 350° F.
Butter a 13 X 9 baking dish

Bread Pudding

4 eggs
1 cup sugar
2 cups whole milk
4 Tbsp unsalted butter, melted
1 tsp pure vanilla extract
1 tsp cinnamon
Dash of nutmeg

Place above ingredients in a large mixing bowl.  Whisk well to combine.


1/2 cup pecans, chopped
1/2 cup flaked coconut (I added this, just because...)
1 medium apple, peeled and diced in 1/2 inch pieces
3 1/2 cups diced or torn cinnamon-raisin bread (I used Franz.)


Add the next four ingredients to the custard mixture.  Stir well to combine all of the ingredients.  Pour the mixture into the buttered dish.

Bake for one hour, rotating the dish about halfway through for even cooking.  During the last 10 minutes of baking time, sprinkle a mixture of cinnamon and sugar (2 Tbsp sugar and 1 tsp cinnamon) over the top of the pudding.  Continue baking.  The pudding is done when it is puffy and golden brown.

Bourbon Cream Sauce

1 cup heavy cream
1/4 cup whole milk
1/4 cup sugar
1 Tbsp cornstarch
3/8 cup bourbon, divided (I used Pendleton Bourbon.)
Pinch of salt
1 Tbsp unsalted butter

Combine cream, milk, and sugar in a one quart saucepan and set over medium heat.  Place the cornstarch and 1/8 cup bourbon in a small mixing bowl and whisk to blend making a slurry.  Pour the slurry into the cream mixture and bring to a boil.  Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.  Remove the sauce from the heat, add the salt, and stir in the butter and the remaining bourbon.  Serve warm.

PRINTABLE RECIPE

This was even better the next day!  I know that I will be making this again, it was delicious!  What even made it better is that there is an apple tree growing in the backyard at my daughter and son-in-law's house.    (We just welcomed their daughter and our granddaughter to the world four days ago and I am staying here to help out for few days.)  It is a single tree that was grafted with five different varieties.  I picked two different varieties of apples for the pudding.

A few words about Wendy:  Wendy started her blog as a creative outlet and an easy way to share family recipes.  Her vision has taken her to the television studios to cook "live" as well as opened partnerships with many food companies.

Bread pudding fans might also like Bread Pudding with Brandy Sauce and San Francisco Bread Pudding.

Heirloom Tomato Marmalade

Staying in Seattle with my daughter, son-in-law, and their new daughter has been a real treat!  Taking care of a newborn is a full time job.  I am fortunate to be able to be here to help them out as they learn to be parents for the first time.

Another fun part of the visit is getting to cook with my son-in-law.  We enjoy cooking together and have  a number of special dishes planned. Yesterday he harvested the most beautiful heirloom tomatoes and we made Tomato Marmalade!  It was heavenly.

Tomato Marmalade

adapted from The Heirloom Tomato Cookbook

Makes 1 1/2 cups

2 1/2 pounds heirloom tomatoes, one variety or a mixture is fine
3/4 cups sherry vinegar
1/2 cup sugar
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
5 peppercorns, tied in a small piece of cheesecloth
1/4 tsp cumin seeds
3 jalapeno chilies, seeded and minced
1/8 tsp sea salt

In a large, heavy nonreactive pot combine all the ingredients.  Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally, until thick and jam-like, about 2 hours.  Toward the end of the cooking time, place a heat deflector under the pot and stir more frequently to prevent the marmalade from scorching.  Remove the peppercorns.

While still hot, ladle the marmalade into a sterilized jar, leaving 1/2 inch headroom.  Seal with hot lids and process the jars in a boiling-water bath for 10 minutes.  Remove the jars, let cool, store in a cool dark place for up to 1 year.  Or, if you do not wish to can the marmalade, skip the boiling-water bath and store the jars in the refrigerator for up to 1 month.

PRINTABLE RECIPE

Our intent was not to can it,  but to have it with dinner!  It was so good that we aren't  going to have to worry about storing it for any length of time.  We played around and added a bit of Feta on top of  some  of the toasts.  I prefer it plain....the flavor is too wonderful to mix in anything else!  We did discuss that using it with Brie might be an excellent idea...now, that is something that I would love to try.

I am participating in Full Plate Thursday hosted by Miz Helen't Country Cottage,  Foodie Friday hosted by Michael at Rattlebridge Farm.

Tagliatelle with Fresh Corn Pesto

When I saw Monique's lovely post about Tagliatelle with Fresh Corn Pesto, I knew it was going to be on my dinner table soon!  La Table De Nana is one of my favorite blogs to visit.  She is a very creative lady and a wonderful cook!  Take time to visit her, you will be impressed!

This dish was a lovely meal and perfect for our hot days. I agree with Monique, it has a sweet-salty taste that is a perfect combination!

Tagliatelle with Fresh Corn Pesto

La Table De Nana and Epicurious

Serves 6

4 bacon slices, cut lengthwise in half, then crosswise into 1/2 inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 tsp freshly kosher salt
3/4 tsp freshly ground black pepper
1/2cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine  (All I had was linguini and it worked fine!)
3/4 cup coarsely torn fresh basil leaves, divided

Cook the bacon in a large nonstick skillet over medium heat until crisp and brown, stirring often.  Using a slotted spoon, transfer the bacon to paper towels  to drain.  Pour off all but 1 Tablespoon drippings from the skillet.  Add corn, garlic, 1 1/4 teaspoons coarse salt and 3.4 teaspoon pepper to drippings in the skillet.  Saute over medium-high heat until the corn is just tender but not brown, about 4 minutes.  Transfer 1 1/2 cups corn kernels to small bowl and reserve.  Scrape remaining corn mixture into the processor.  Add 1/2 cup Parmesan and pine nuts.  With the machine running, add olive oil through the feed tube and blend until pesto s almost smooth.  Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain, reserving 1 1/2 cups pasta cooking liquid.  Return pasta to pot.  Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves.  Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes.  Season pasta to taste with salt and pepper.  (Be sure to taste before adding additional salt.)

Transfer pasta to large shallow bowl.  Sprinkle with remaining 1/4 cup basil leaves and reserved bacon.  Serve pasta, passing additional grated Parmesan alongside.

PRINTABLE RECIPE

This was a quick post as I won't be able to post for a week.  We just got a call from our daughter and she has gone into labor a week early.  We have a long drive ahead of us.  Seattle here we come!

Cherry Crumb Cheesecake

I am trying something new this month.  I am participating in the Crazy Cooking Challenge!  The Crazy Cooking Challenge offers an opportunity to make a featured food each month and post about it.  This was the brainchild of Tina at Mom's Crazy Cooking.  This month's featured food is cheesecake!  Now who can pass up that?!  Each blogger is to find a recipe for the featured food.  The recipe can be from another blog, a magazine, a scrap of paper in your recipe box, a cookbook, your neighbor...anywhere.  The only requirement is to make it, blog about it, credit your source.  What could be easier?

I have never been a cheesecake lover (I do believe I have shared that before) and actually, when I saw the featured food, I was a bit disappointed.  But, I thought about it and realized that there have been cheesecakes that I did like and that I do have the absolute best, to die for, source...I just rarely make anything from it.  That was just about to change.

My source?  I bet you want to know what the absolute best, to die for, source is?  It is Junior's Cheesecakes from the publishers of Fine Cooking. (And there just happens to be a preview on Google Books)  New York Style Cheesecakes...and lots of them!

I must admit that I could have sat down with the LARGE serving spoon and eaten the batter before baking....hmmm...are there fewer calories if it isn't baked?  If so, I am on board!  The Cherry Crumb Cheesecake starts with a sponge cake crust, followed by cherry filling, cheesecake, more cherry filling and then a cinnamon crumb topping!  For me the best part was, well, everything.  The cheesecake itself was not overly sweet, it was creamy and light as opposed to the very dense cheesecakes I am used to being served.

Cherry Crumb Cheesecake

adapted from Junior's Cheesecakes published by Fine Cooking

Makes one 9-inch cheesecake

Sponge Cake Crust
1/3 cup sifted cake flour
3/4 tsp baking powder
Pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 tsp pure vanilla extract
2 drops pure lemon extract
2 Tbsp unsalted butter, melted
1/4 tsp cream of tartar

Preheat the oven to 350° F. and generously butter the bottom  and sides of a 9 inch springform pan (preferably nonstick).  Wrap the outside with aluminum foil, covering the bottom and extending all  the way up the  sides.

In a small bowl, sift the flour, baking powder, and salt together.

Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.  With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick, light-yellow ribbons form, about 5 minutes more.  Beat in the extracts.

Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear.  Now, blend in the melted butter.

Wash another mixing bowl and the beaters really well.  Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy.  Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).  Fold about one-third of the whites into the batter,  then the remaining whites.  Don't worry if you still see a few white specks, as they'll disappear during baking.

Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes.  Touch the cake gently in the center. If it springs back, it's done.  Watch carefully and don't let the top brown.  Leave the crust in the pan and transfer the pan to a wire rack to cool.  Leave the oven on while you prepare the cherry filling and cheesecake batter.

Cherry Filling
One 24-oz jar pitted red sour cherries in juice (I used a jar of Montmorency cherries)
2 Tbsp cornstarch
2 Tbsp sugar
2 tsp fresh lemon juice
Red food coloring (optional)
(I added 1/4 tsp of almond extract.)

Drain the cherries, reserving 1 cup of the juice (if necessary, add water to make 1 cup).  Refrigerate 7 cherries for decorating the cake.  Stir the cornstarch into the juice in a small saucepan until completely dissolved, then stir in the sugar.  Bring to a full boil over medium heat.  Cook and stir constantly until the mixture turns clear and thickens (very important), about 2 minutes.  Remove from the heat and stir in the lemon juice and food coloring, if you are using.  Fold in the cherries.  Let cool while you make the cheesecake batter.

Cheesecake Batter
Three 8 oz. packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
1/4 cup cornstarch
1 Tbsp pure vanilla extract
2 extra-large eggs
2/3 cup heavy cream

Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.  Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times.  Beat in the remaining cream cheese, one package at a time, scraping down the bowl after each one.  Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla.  Blend in the eggs, one at a time, beating well after adding each one.  Beat in the cream just until completely blended.  Be careful not to over-mix.  Spread half the cherry mixture over the crust.  Gently spoon the cheesecake batter over it, then top with the remaining cherry mixture.  Be sure to spread the cherries out evenly close to the edges.  (You are actually making an  outer ring  of cherries.  There won't be any in the center of the ring.  Hide sight is wonderful!)

Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.  Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.  Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away--don't move it!!)  Cover loosely with plastic wrap and refrigerate until completely cold,  preferably overnight or at least 4 hours.

Make and bake the crumb topping.  To decorate, release and remove the sides of the springform, leaving the cake  on the bottom  of the pan.  Place on a serving plate.  Top the cake  evenly with the cinnamon crumbs and decorate the center with the reserved cherries.  Refrigerate until ready to serve.  Slice with a sharp straight-edge knife, not a serrated one.  Cover any leftover cake and refrigerate, or freeze for up to one month.

Cinnamon Crumb Topping
3/4 cup flour
1/3cup firmly packed light brown sugar (I used dark brown as that was all I had.)
1/2 tsp ground cinnamon
Grated rind of 1 large lemon (about 1 tsp)
1/2 cup (1 stick) cold unsalted butter, cut into small  pieces

Preheat the oven to 350° F. Generously butter a jellyroll pan.

Mix the flour, brown sugar, cinnamon, and lemon rind in a medium bowl.  work in the butter with your fingers until coarse crumbs form.

Spread out the crumbs in the pan.  Bake until the topping is golden brown, bubbly, and slightly crunchy, about 15 minutes, tossing the mixture with a spatula 2 or 3 times.  Watch it carefully.  It's ready when it turns a light golden brown.  Let the mixture cool in the pan on a wire rack for at least 30 minutes, then break it into fine crumbs.  (Extra topping may be put in  a zip  lock and frozen for up to one month.)

PRINTABLE RECIPE

While cheesecake is not my all-time favorite dessert, I have made a few on occasion.  This Apple Cinnamon Cheesecake was made when I was assigned dessert for our gourmet group but I must admit that the Cheesecake Cupcakes my daughter, son-in-law and I made for Easter were my very favorite....they are just a bite so you don't feel as though you are eating a whole week's worth of calories just for dessert!

So...on with the cheesecake party for the Crazy Cooking Challenge!

SPLAT!

I have to admit that I have never opened the refrigerator door and had something jump out at me! Not a good thing..more of a messy thing...amazingly, the plate did not break.  Guess the eggs cushioned the fall!

Were the eggs good?  Who knows?  I had tried a new recipe...topped them with tiny pieces of bacon and chives.  I never sampled one. 

When I make them again...I will do a taste test!  Then, I will share the recipe....