Sheila Pratt Rothenberg's Famous Cheesecake Recipe

This was inherited from my father-in-law,Sam, and it continues to be the best cheesecake I have ever tasted. It has almost a pound of cottage cheese in it!

Directions:

Mix:

1. one cup of Graham Cracker crumbs
2. 1/4 cup of melted margarine or butter
3. pinch of salt

4. Hand mix the above ingredients and cover the bottom of a Springform pan.
5. Put into the fridge for 20 minutes

In blender or food processor:

1. 8 oz of cream cheese (125 g) in chunks
2. 12 oz of cottage cheese
3. small can of condensed milk
4. 1 1/2 tsp of vanilla
5. Liquefy in the blender/food processor
Mix:

1. 3/4 c. of sugar
2. pinch of salt
3. 2 TBSP of flour
4. Mix, then liquefy in blender
5. Add and liquefy 1 1/4 tsp of fresh lemon rind. You can use more lemon rind.

Separate 4 eggs, white from yolks, into two different bowls.
Put the yolks into the blender and liquefy.

Beat the whites, with a hand beater, into a stiff, not dry consistency, till you can make soft, little peaks.

Pour batter, from the blender, into a large bowl.
Work the whites into the batter by folding in and smoothing.

Pour entire batter into the Springform pan, from fridge, and bake at 350 degrees until the center is dry with a toothpick.

Old English Lamb Stew and Dumplings.

Just how Gran used to make it.

You will need:
Stewing Lamb
Carrots (Sliced)
Potatoes (Cut Small)
Onions (Sliced)
Butter Beans
Pearl Barley
Dried Split Lentils (Optional)
Oxo Cubes or Stock

For Dumplings:
4oz. Suet
8oz. SR Flour (Plain can be used)
Salt and Pepper

Crumble oxo cubes into water, or stock in a large saucepan. Add the lamb and simmer until slightly tender. Add Pearl Barley and lentils, about a handful of each. Simmer for about 15 minutes. Add all the vegetables and cook until pototos are almost soft. Dumpling mix can be made while cooking.
Mix suet flour and a little salt and pepper to season, with about 8 tablespoons of cold water, Herbs can be added if you wish. Bring stew to boiling. Drop spoonfulls of dumpling mix into the stew. Cover and boil gently for 20 minutes. (Don't let it go off the boil) Serve.

Enhanced Scrumptious Vegan Fruit Cake

1 500 g packet essential Waitrose mixed fruit (or 3 cups of mixed dried fruit)

2 cups grated carrot

1 tspn mixed spice

2 cups slivered almonds or other nuts

2 ½ cups wholemeal flour

2 cups water

½ cup extra virgin olive oil

Method

Gently simmer fruit, spice, oil and water together .

In a separate bowl, mix flour, carrot and nuts together.

Add dry mixture to cooked mixture, mix well.

Put into an oiled tin or rectangular dish lined with baking paper.

Bake at 160 c for approx 1 hour

Sheila Patterson Buckley's EASY EASY and nutritious Cake!

Mix one box Duncan Hines Devil's Food Cake Mix with one 20 ounce can of Pumpkin (NOT the pie filling), absolutely NO other ingredients (e.g. no eggs, water, oil) for 2 minutes, pour into a 13"x9" cake pan lightly sprayed with cooking oil, bake in a preheated 350 degree F oven for 30 minutes, wait one hour to cool, and enjoy - sprinkle a bit of powdered sugar on top if you like.

Sheila Khan's Easy No-Bake Lemon Tart

Quick and Easy No-Bake Lemon Tart

If, like me you are not keen on cooking, this is a very quick and easy dessert. Elmlea is a cream substitute which may not be available everywhere but I am sure whipping cream would work just as well.

Ingredients:

250 g Digestive Biscuits

100g melted butter or soft margarine

One tin Condensed milk (397g)

One carton Elmlea (whipping) (286g)

Juice and grated rind 3 lemons

Method:

Crush the digestive biscuits. The easiest way to do this is by putting them in a polythene bag and rolling with a rolling pin.

Melt the butter and mix in the biscuit crumbs.

Grease and line a 9 inch flan dish with greaseproof paper.

Spread the crumb base in the flan tin and leave in the fridge until firm.

Using an electric whisk beat together the Elmlea and condensed milk until they a thick and stiff.

Gradually whisk in the lemon juice and then spread the filling over the base.

Finish off by topping with finely grated lemon peel.

Sheila Cave's Crumb topping versatile muffins

• Crumb topping versatile muffins
  
  Muffin base:
  1 1/2 cups all-purpose flour
  3/4 cup white sugar
  1/2 tsp salt
  2 tsp. baking powder
  1/3 cup vegetable oil
  1 egg
  1/3 cup milk
  1 cup (your choice) of blueberries, cooked cranberries, bananas,
  raspberries, chocolate chips, dates or any other berry of choice.
  
  Preheat oven to 400 degrees.Mix all dry ingredients, then add the oil, milk, egg and mix well until no lumps showing. Fold in the one cup choice of what your muffin will be and fill muffin cups right to the top in your pan.
  
  Crumb topping:
  1/2 cup white sugar
  1/3 cup all-purpose flour
  1/4 cup butter, melted
  1 1/2 tsp. ground cinnamon
  
  Mix together all topping ingredients with fork keeping it crumbly. Sprinkle over the top of the muffin base in the pan. Bake muffins for 20 to 25 minutes or until done.
  
  
  
  
  

Enhanced vegan chocolate wacky cake (my friend Barbara's recipe)

This is an absolutely yummy cake. I've eaten it, but not yet made it. Very useful for vegan visitors even if you are not vegan yourself. (It really doesn't need eggs). It has the consistency of chocolate fudge cake)

3 cups of wholemeal or plain flour

2 cups of brown sugar

¾ cup of good unsweetened cocoa powder

2 tspns baking powder

1 cup or more of unsweetened desiccated coconut ( optional )

½ teaspoon salt or a pinch

3 teaspoons vanilla essence

2 tablespoons cider vinegar

¾ cups oil (canola or similar )

2 cups of strong coffee

Method

Mix together flour, sugar, cocoa, baking powder and salt (and coconut)

Make a well in the middle

Add oil, vinegar and vanilla

Add the coffee

Stir/beat well

Grease and flour a low, oblong baking tin( about 33 x 23 cm)

Bake at 350/180 for about 20-25 minutes or until a knife comes out clean .

Check after 15 mins .

To keep it moist, don’t overcook. 

 It works well with nuts too.

Cut into squares when cool.

Rubik's cube fruit and cheese

Today's is a bit of a cheat, as i've never made it, but it looks so beautiful it would be great for an 80's theme party etc.

watermelon
kiwi fruit
feta cheese
mint for garnish

all cubed and stacked ;-)

(I wonder if you could substitute the green kiwi for something blue for a Diamond Jubilee display lol)

Sheila Fleming's Lemon Tart

lemon tart recipe


6oz plain flour 
 4oz butter melted, 
1.5oz icing sugar,
 1 tbs cold water,
 4oz caster sugar,
 3 eggs,
 5 fl oz double cream,
 grated rind & juice of 2 lemons,
 lemon slices & icing sugar to decorate.

 mix together flour,butter,icing sugar & water. press dough into the base & sides of an 8inch flan tin.
 Pierce the base several times & bake blind on a baking tray in a pre-heated oven 190C. gas mark 5 for 20 mins until golden.
 Reduce oven to 150C, gas mark 2. 
Place caster sugar,eggs,cream &lemon rind & juice in a bowl.
 Whisk until blended & then pour into the pastry case. cook for 35-40 mins until set. 
Arrange lemon slices on top, sprinkle with icing sugar & place under a pre-heated grill for 2 mins until slightly brown.


enjoy x

Sheila Cave's Golden Puff Batter

Golden Puff Batter (for deep frying)

1 cup flour
1 tbsp white sugar
1 1/2 tsp. baking powder
1/2 tsp. seasoned salt (Lawrey's or equiv)
1/2 tsp. chili powder
2 eggs (beaten)
1/3 cup milk
1 tbsp. vegetable oil or melted butter

Stir all together in a mixing bowl and dip your veges or fish into the batter and deep fry until it turns from a light yellow color to a nice golden brown. Works best with cauliflower, broccoli, yellow onions for onion rings, mushrooms, and fresh unfrozen fish for a nice golden batter on the filet. Make a separate cheese dip for the deep fried veges (melted Velveeta, or American Cheese for example) and/or tartar sauce for the fish (mayo and relish)

Deep fried veggies

Sheila Cave's Green Pepper Jelly

Green Pepper Jelly or (Christmas Jelly)
6 1/2 cups sugar
1 1/2 cups white vinegar
3 large green pepper (ground and minced)
3 tablespoons crushed red pepper

Boil sugar and vinegar until clear 3-4 min. Add green pepper and red pepper Boil one minute. Turn off and cool. Add 1 bottle or 4 oz. of pectin (Certo recommended) and 4 drops of green or red food coloring.

Will make about 6 1/2 pint jars of jelly.

Serve over cream cheese topped crackers of choice.

Sheila WB's Red Dragon Pie (by Sarah Brown)

This is another of my favourite recipes by my favourite vegetarian author Sarah Brown.

4 oz (110g) aduki beans
2 oz (50g) wheat grain or rice
2 pints (1.1 litres) water for soaking
2 pints (1.1 litres) water for boiling
1 tblspn oil
1 onion, finely chopped
8 oz (225g) carrots, diced
1-2 tbspns soy sauce
2 tblspns tomato puree
1 teaspn mixed herbs
1/2 pint (275 ml) aduki bean stock
salt & freshly ground pepper
1 lb (450g) potatoes, peeled
1 oz (25g) butter (or substitute)

Pre-heat oven to gas mark 4, 350 F (180 C )
Wash aduki beans with the grain or rice, then steep in boiling water for an hour.
Drain and cook (in separate water) for 50 mins until soft. Drain, reserving the stock.
Heat oil in saucepan, fry onion for 5 mins.
Add the carrots, cook for 2-3 mins.
Add the cooked beans and grains.
Mix the soy sauce, tomato puree and herbs with the stock.
Pour over the bean and veg mixture. Bring to boil and simmer 20-30 mins.
Add a little more liquid if necessary so final mixture is moist.
Transfer to a greased 3 pint (1.5 litre)  casserole dish.
Boil the potatoes. mash them with butter (or spread) Season. Spread over the beans and veg.
Bake for 35-40 mins until the potato is crisp and brown.

The Chinese call aduki beans 'red dragons' as they are so full of goodness. The cooking liquid is thought to be a tonic for the kidneys. Serve with a green veg and a tomato or mushroom sauce.

Vegetarian Taco Dip appetizer from Sheila Cave

Vegetarian Taco Dip appetizer

8 oz. cream cheese 
1 large container sour cream (of your choice)
1 bottle mild taco sauce or salsa of your choice
Mix together and place onto a large cookie sheet
Refrigerate for a few hours.
Garnish with chopped lettuce, mexican or taco shredded
cheeses, tomatoes, black olives, and any other veges
you'd like to add.

Serve with your favorite chips

Cheese, Onion and Potato Casserole.

My Mum used to make this for us as children.

You will need
Casserole Dish.
Cheese (Any cheddar is best)
Potatos (Old or New)
Onions
Milk and Water
Paprika or any Seasoning Powder (Optional)

Method:
Put grated cheese in the bottom of casserole dish, follow with sliced onion, then a layer of thinly sliced raw potatos. Repeat this, Grated cheese, Onion, Potato. Finish with a layer of grated cheese. Add Milk and water in equal quantaties, almost to cover the other ingredients. Sprinkle paprika on the top. Put in the oven about 180 C. Takes one to two hours to cook depending on size of casserole. It is finished when potato is soft, Top is brown and most of the liquid has soaked into the dish. Some people prefer to have extra liquid while others prefer less. I have not given quantities as it all depends on the casserole dish and your own preferences.

Sheila Cave's no bake Special K bars

No bake Special K bars
1 cup Karo syrup
1 cup white sugar
boil and stir until mixed then add:
12 oz. your favorite peanut butter
4 cups Special K cereal
Press into buttered 9 X 13 pan and flatten

Melt 1-12 oz. of chocolate chips with same amount of butterscotch chips. spread over above mixture in pan and refrigerate for 3 hours.

Sweet and sour from Sheila Cave.

(This is my mother's recipe, double it if you have over 4 family members) Sweet and Sour Chicken, Meatballs, etc.

6 tbsp corn starch
1 1/2 cups brown sugar
1 large can of pineapple (drained)
3 cups pineapple juice
3 tbsp soy sauce
3/4 cup vinegar
1/2 green pepper and 1 full red pepper
1 small can water chestnuts (drained)

(eggs and canned bread crumbs if deep frying is desired for the chicken or pork)

In a pan, heat up the corn starch, sugar, juice, vinegar, soy sauce, it will take about 4 minutes to reach a thickened and boiling state. Boil for one full minute. Reduce heat and then add the pineapple chunks, chestnuts, and cut up peppers.

You have the option to use chicken, pork, or meatballs. With the meatballs you can use your own recipe to make them or buy the frozen ones that are precooked and just heat them up and add them to the sauce above. The chicken and pork can be precooked and added as chunks into the sauce or you can deep fry them.

To deep fry the chicken chunks or pork follow this recipe:
Dip meat chunk in egg wash, roll in (canned) bread crumbs, and deep fry in oil for 3 1/2 minutes and drain.

Serve the meat of your choice with sauce over cooked white minute rice.

Sheila Cave's Lemon Cheesecake Bars

1 package cake mix, lemon
1/3 cup butter, softened
1 egg

8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
2 eggs

Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan.
Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended.
Spread over cake mixture. Bake at 350°F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm. Garnish with choice of fresh fruits or berries.
Serving Size: 12.

Sheila's 10 minute chili (from Sheila Cave)

In large pot combine the following, placing stove on high heat:
One (largest) container of V8 tomato juice
1 large container of chi-chi's mild salsa or equiv salsa of choice
2 cans of Hunts or Heinz fire grilled n roasted tomatos
2 cans (drained) butter beans
2 cans (drained) chili beans
1 can (drained) kidney beans
1 can (drained) black beans
1 can (drained) pinto beans
1 can (drained) red beans
1 small onion of choice (yellow or white) chopped up or minced
1 tsp. of garlic salt
1 pkg. of chili seasoning (your choice on brand)


(At this point if you want to keep it vegetarian, serve as is above otherwise in a separate fry pan, fry up 2 pds. of ground hamburger, turkey, venison, or pork)
Drain meat after cooking and add to the base above.


Serve with crackers and sprinkled with cheddar cheese if you choose. This is a very healthy chili packed with antioxidants and is very flavorful with all of the beans.

Dairy-free mushroom stroganoff

This is a dinner I've recently started making. It's so popular and quick, I usually do it once a week. We eat a lot of brown rice in our house. As you can see from the title, it's dairy-free, but for a non dairy-free version, just substitute the cream.

Ingredients

1 onion
lots of button mushrooms (brown are best)
garlic
stock cube
herbs
tub of soya cream
olive oil

brown rice

•  Put the brown rice on to cook (time varies, mine takes a good 20 minutes).
• Saute the onion in a little extra virgin olive oil, until translucent.
• Add the wiped, quartered mushrooms.
• When the mushrooms are nicely cooked, add a stock cube, herbs, taste for seasoning. Add garlic.
• Add cream about 5 mins before rice is cooked. Soya doesn't curdle. If you're using cow's cream you might want to leave it until the last minute.
• Add salt to the rice, strain.
• Serve the rice, and the stroganoff.
• Enjoy!

Date and Walnut Cake

My son's partner is gluten intolerant so when they visit I like to make cake that she can eat, I have tried making several cakes using gluten free flour and they are generally very dry and hard.  The last I tried was date and walnut and it was really nice and moist. She said it was the best cake she had ever had!

Gluten free date and walnut cake.

Ingredients:

7 fl oz (210ml) boiling water
6oz (175g) dates (pitted and chopped)
3/4 level teaspoon bicarbonate of soda
6oz (175g) light soft brown sugar
2 oz (50g)  soft margarine
1 small egg, beaten
8 oz (225g) plain gluten free flour
3/4 level teaspoon baking powder
1/4 level teaspoon salt
1 1/2 (40g) walnuts, chopped

Heat the oven to 350F, 180C, gas mark 4.
Grease and line an 8 inch (20cm) square cake tin

Put the dates and bicarbonate of soda in a bowl and pour over the boiling water, leave to soak for 5 minutes.

Cream together the sugar and margarine and then beat in the egg.  Mix in the water and dates.

Sieve the flour with the baking powder and fold into the mixture together with the walnuts.

Put mixture in cake tin and bake for about 1 hour until cooked.  Turn out of tin and cool on a wire rack.

This cake keeps well.

If you are not gluten intolerant it is good with regular flour too.

Fairy Cakes

         Ingredients

• 125g butter
• 125g caster sugar
• 1/2 teaspoon vanilla essence
• 2 large eggs
• 125g self-raising flour, sifted
• 2 tablespoons milk

• By Hand Method
  • Cream the butter and sugar together in a bowl and then add the vanilla essence.
  • Add the eggs, one at a time, adding a spoonful of flour between each.
  • Fold in the rest of the flour and then add a little milk as needed.
• Food Processor Method
  • Add the butter, sugar, vanilla essence, eggs and flour to the food processor and blend until smooth.
  • Add a little milk and pulse - add enough milk to achieve a soft, dropping consistency.
• Divide the mixture between 12 bun cases in a muffin tin. Bake in the oven at 200°C (Electric oven | Electric fan oven 180°C | Gas Mark 6) for 10 - 20 minutes until cooked and golden on top. Don't overcook the fairy cakes otherwise they will dry out. Lift the fairy cakes out of the muffin tin and leave to cool on a wire rack.
• For a simple icing topping, add a little water to some icing sugar until you have a smooth paste. When the cakes are cool, drizzle some icing mixture over the top. These fairy cakes are best eaten on the day they are made.