Monthly Archives: July 2015

DIY food snob makes no-bake cheesecake

When it is over 90 degrees out and we are working to keep our house cool with a winow unit AC and wise timing of opening and closing the windows, one does not use the oven. As much as I really really want to make cupcakes and bread and pizza, I must restrain myself. One does not use the oven.

Look!  Brand name convenience food products.

Look! Brand name convenience food products.

So the weather and my baking addiction are my excuses for making a no-bake cheesecake out of convenience products. I didn’t stoop as far as CoolWhip (God only knows what is in that stuff), but close. Me, the scratch baker who never uses a cake mix. Me, the DIY person who makes my own pasta and vanilla extract. Me, the person who cans jam, dilly beans and salsa every summer. Me, who cans fresh tuna and dries grapes into raisins.  Yes, me. I whipped up a cheesecake from cream cheese, sweetened condensed milk, lemon juice and vanilla and poured it into a pre-made graham cracker crust. Yep.

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At least I squeezed fresh lemon juice and didn't use the crap from a bottle.

At least I squeezed fresh lemon juice and didn’t use the crap from a bottle.

And it tastes really freaking good, I must say.

Though I did top it with my home-canned Marionberry pie filling.

The recipe? Right here!

And two minutes later, it is ready to go into the fridge.

And two minutes later, it is ready to go into the fridge.

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Why buy salad dressing?

It’s been very hot in the Northwest lately and we have been eating a lot of salad using lettuce from our garden.  I’ve also been doing beet salad, lentil salad, tuna salad, you get the idea.

If you are buying salad dressing, I would like to encourage you to stop.  Most of them are full of high fructose corn syrup, preservatives, and other crap.  And you can make your own much more cheaply, with good ingredients, in only a few minutes.

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That is olive oil in the tequila bottle. Really.

My husband’s new favorite is honey-mustard.  Here is how easy it is …

In a half-pint mason jar, put a generous teaspoon EACH of honey and mustard.  Add some salt and freshly ground pepper, red wine vinegar, and olive oil.  Shake it up.  Taste it.  Too acidic?  Add a little more honey or olive oil.  Too blah?  More vinegar or mustard.  Feeling fancy?  Add a crushed clove of garlic, some snipped fresh herbs (savory, parsley, chives), or a little bit of chopped shallot.

Done.

Starting with a teaspoon of honey and one of mustard makes enough to dress a salad for 2 to 4 people.