Graham Cracker Apple Tart

One night I had a deep need to satisfy my sweet tooth. I didn't want cakes or cookies.  I rooted around the fridge and found two apples. They were macintosh apples, not a typical baking apple. I considered baking the apples whole. While looking through the cupboards I spotted my tart pan and some graham cracker crumbs, and this tart was born.

1 cup graham cracker crumbs

1 teaspoon sugar

2 tablespoons unsalted butter (or margine, vegan margarine), cubed  

2  apples peeled, cored and  sliced

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 cup brown sugar

1/2 teaspoon lemon juice

1/4 teaspoon salt, optional (not used here)

Step 1: The Crust

Preheat over to 350 degrees F. Mix the graham cracker crumbs, sugar, and butter in a microwave safe bowl or measuring cup. Microwave for 1 minute, stir and microwave for another  minute or until the butter is melted.  Stir until well combined. 

Press the graham cracker mixture into the bottom of a tart pan. Employing the bottom of a glass is helpful here. For ease of removal adding a parchment paper round in the tart pan before adding the mixture is a good idea. Do not subtitle wax paper for parchment paper.   While not ideal, an aluminum foil round can be use as a substitute. 

Place the tart pan in to the oven and bake for 10 minutes. Remove it from the oven and allow the crust to rest for 5 minutes. 

Step 2: The Filling

While the crust is baking combine the remaining ingredients in a bowl. Gently evenly distribute the apple mixture over the crust. Bake the tart for 20 minutes until the apples are bubbly.  Let the tart rest and cool for 30 minutes to an hour. Remove the rim of the tart pan, and gently remove the tart for serving.

7 Hour Cheesecake

For years I always ended up with split cheesecakes, no matter what method I employed. I'd heard about the concept of cooking a cheesecake like you cook a brisket , slow and low,  & so I did some research. I found there were recipes out there, but figured I'd try my own hand at it. I came up with a wonderful  7-Hour cheesecake recipe.

Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
3 tablespoons unsalted butter, melted
1 teaspoon sugar


Filling:
2 8-oz packs cream cheese
2 8-oz packs Neufchâtel cheese
4 eggs
1/4 cup lemon juice
1 1/4 cup sugar



Step One:
Preheat oven to 350 degrees  F. Combine all the ingredients for the graham cracker crust in a bowl. Press the mixture into the bottom of a springform pan. Bake the crust 8-10 minutes or until the crust is golden.  Remove the crust from the oven.  Reduce the oven temperature to 180 degrees.  Leave the oven door ajar for a few minutes to release any excess heat and then close it.

Step Two:
For the filling, combine the first four ingredients together until the mixture is smooth.

Step Three:
Add the sugar, a tablespoon at a time to, the mixture. If using a stand mixture (preferred), then set the speed to stir. If using an electric hand mixer, then after every tablespoon mix with the lowest setting.  Finally, if using a spoon, then stir and fold after every tablespoon.

Step Four:
Pour the filling into the spring form pan. Tap the pan to remove any bubbles.  Place the pan in the oven on the  middle of the center rack. Bake at 180 degrees for 7 hours.

Step Five:
Retrieve the cheesecake from the oven and allow it to cool completely. After about 20 minutes, use a small sharp knife to trace around the inside parameter of the springform pan to ensure the cheesecake doesn't cling to the edges.

Step Six:
Once the cheesecake is fully cooled, remove the springform pan's ring, slice, and enjoy. 

Lower Fat Key Lime Pie

Ingredients: 

3 egg yokes

1/2 cup lime juice

1 can fat-free sweetened condensed milk

1 pre-made graham cracker pie shell

 Step One:
Preheat oven to 325 degrees F. Mix the first three ingredients together either by a stand mixer of by hand with a spoon or spatula. A stand mixer makes easy work, but it can be perfectly done without one. If using an stand mixer or even a hand mixer, start off slowly. Set the mixer to the stir setting. Only if needed, increase the speed for a few seconds and then reduce to stir for about 2 minutes. All ingredients should be well incorporated.  There should be no streaks of yoke for example.   The resulting custard should be pale yellow.

Step Two:
Pour the custard into the pie shell. Tap the filled pie shell on the counter a few times to remove any possible air bubbles.  Place the pie in the oven and bake for 10 minutes.  Remove the pie from the oven and let it cool to room temperature.  After the pie is room temperature, place it in the refrigerator for 6 to 8 hours.