Cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.


Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.












Fudge Truffle Cheesecake Recipe
Fudge Truffle Cheesecake Category Baking Recipes 
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Ingredients And Procedures

Crust: 1 1/2 c chocolate cookie crumbs -- Oreos

4 tbsps unsalted butter -- melted

3 tbsps sugar

Filling: 1 1/2 lbs cream cheese -- softened

1 c sugar

3 lg eggs

8 ozs semisweet chocolate -- melted and cooled

1 tsp vanilla

Heat oven to 325 degrees. Line the bottom of your springform pan with waxed paper (or do whatever you normally do to keep it from sticking.)

For the crust, mix the oreos, melted butter, and sugar in a bowl. Press the mixture onto the bottom of your pan.

For the filling, beat the cream cheese, sugar and vanilla until blended. Add the eggs, one at a time, mixing after each addition just until blended. Stir in the chocolate.

Pour the filling into the crust and bake for 60-65 minutes or until center is almost set.

Note: I always put a pan of water in the oven with the cheesecake -- helps keep the oven moist so the cheesecake is less likely to crack.

 
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