Thanks to the COVID-19 virus we’ve been staying home for the past four months.
Be it ever so humble, there's no place like home.
Staying home is always better than having to stay in a hospital.
For one thing, the food is always better.
Ah… the food.
Since the virus started there's been a growing interest in home baking, especially in baking bread, particularly sourdough.
The only problem is, since we’ve been staying home eating all that bread and not going out for walks or errands unless absolutely necessary, the calories have been staying on our hips, as well as on other places.
It’s time to get back to normal and to start getting back into shape.
But we’re still in a stressful time, and occasionally need a bit of comfort food,
If you’ve been a regular reader of this blog, you know that cheesecake is my idea of the ultimate non-pasta comfort food.
Well, there are cheesecakes, and then there are cheesecakes.
Some are rich and thick and loaded with calories.
But there are cheesecake recipes that are more diet-friendly.
And many are easy to make.
The Woolworth Icebox Cheesecake is a delicate lemony dessert.
The Strawberry Cream Cheese Icebox Cake is a light and creamy dessert.
Neither recipe requires using an oven.
Neither recipe requires using an oven.
Looking for something for the kiddies to do? These recipes could be fun projects.
Stay safe and well, everyone!
Here are more cheesecake recipes. Enjoy!!
Cheesecake with Strawberry Glaze from the 1960’s Argo® Cornstarch Box
Woolworth Icebox Cheesecake
Shake well
12 ounce can evaporated milk
Place it, along with a large mixing bowl and beaters, in the freezer.
Chill for at least 1 hour.
Chill for at least 1 hour.
For the crust, combine in a medium bowl
1 2/3 Cups graham cracker crumbs
1/4 Cup confectioners' sugar
6 Tablespoons butter, melted
Reserving 1/3 Cup, press the remaining mixture in the bottom of a 9x13 inch pan.
Refrigerate until needed.
Place in a small mixing bowl
1/2 Cup boiling water
Stir in until completely blended
3 ounce package lemon jello
Stir in
1/2 Cup cold water
Stir in
1/2 Cup cold water
Place the bowl in the refrigerator.
Leave it there until the jello is slightly thickened, about 30 minutes.
Leave it there until the jello is slightly thickened, about 30 minutes.
Place in a large mixer bowl
8 ounces cream cheese
1 Cup granulated sugar
5 Tablespoons lemon juice
Beat with mixer at medium speed until smooth.
Add
cooled thickened jello
Beat until well blended. Refrigerate.
Beat until well blended. Refrigerate.
Take from the freezer the can of milk, the mixing bowl and beaters.
Pour into the bowl the cold can of evaporated milk
Pour into the bowl the cold can of evaporated milk
Beat on high speed until fluffy, about 3 minutes.
It should be similar to the consistency of stiffly beaten egg whites.
Beat in the cream cheese/jello mixture.
Gently spread the filling over the chilled crumb crust.
Top with the remaining crumbs.
Refrigerate at least 4 hours. (It's better to refrigerate it overnight.)
Cut into squares and serve.
Strawberry Cream Cheese Icebox Cake
Spread over bottom of a 9x13 inch pan
1 1/4 Cups graham cracker crumbs
Set aside.
Wash
2 pounds strawberries
Cut the tops off of the strawberries and slice them 1/4 inch thick.
Set aside.
Place in a large mixer bowl
8 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
14 ounces sweetened condensed milk
Beat with mixer until smooth and creamy.
Add
2 3.4 ounce packages instant cheesecake-flavoured pudding (or vanilla)
3 Cups milk
Mix at low speed for 4 to 5 minutes, or until the mixture starts to thicken.
Fold in
2 cups whipped topping
Blend until smooth.
Pour half of the cream cheese mixture into the prepared pan.
Arrange half of the strawberry slices in a single layer over the cream cheese mixture.
Cover the strawberries with
1 Cup graham cracker crumbs
1 Cup graham cracker crumbs
Cover with the remaining cream cheese mixture.
Top with the remaining strawberry slices.
Cover and refrigerate for 6 to 8 hours.
When serving, top with whipped topping and a sprinkling of graham cracker crumbs.
According to the Farmers’ Almanac:
There’ll be quite a few interesting and bright spots in the sky this month!
Along with Comet NEOWISE you’ll see the bright blue star, Vega, which will be the North Star 12,000 years from now.
If you look tonight or tomorrow, some time after midnight but before dawn, Mars will be near the Moon. Rising in the East after midnight, Mars is not as bright as Jupiter or Venus, and it’s found midway between them.
At midnight, you’ll see the brightest "star" in the sky, the yellow-white planet Jupiter. The bright "star" to its left is Saturn.
On July 14 Jupiter is at opposition to the Sun.
Look in that same eastward direction before 5 AM to see the Morning Star, Venus.
On July 17 Venus will be joined by the crescent Moon and Taurus’s orange star, Aldebaran. Enjoy it at pre-dawn when it outshines Mars in the south, and Jupiter setting in the west.
On July 20 Saturn has its own opposition. It is also at its closest and brightest for the year. With the new Moon on the same night, Saturn viewing should be perfect.
