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Rubarb and Cherry Pie

On the way back from a one-day getaway to the Gonder family cottage in Port Stanley, we stopped at a farmer’s market and I picked up some fresh rhubarb. My mom had a small patch of it in our backyard growing up, and we often made different dishes with it. The right amount of sugar compliments the tartness of the rhubarb perfectly to make lots of great desserts.

Not much of a baker, I’m not qualified to dispense advice on how to make pies. However, I can say that making pie crust from scratch using a basic Pate Brisee recipe is relatively easy, cheap and delicious. It’s a simple 3-2-1 ratio of flour, fat (butter is best), and ice water. I baked this at 425 for an hour, and didn’t bake the crust before hand (called “blind baking”), and it worked out pretty good. Don’t hate on my latticework on the top, it was my first time.

The filling was just chopped rhubarb and some cherries, combined with about a cup of sugar, 1/4 cup of tapioca starch, and some ground cinnamon. I let it macerate for about 30 minutes before baking.

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Apple Cake from Mystic Muffin

There is an unofficial rule at my company that if you are walking past Mystic Muffin (corner of Jarvis and Richmond) on the way back to the office, you must pick up an apple cake and bring it back. Try it and you’ll know why.

If you’re a first time visitor, Elias Makhoul, the owner, will give you a piece for free.

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Marlene Doheney’s Famous New York-Style Cheesecake

Cheesecake may look intimidating to make, but it’s actually pretty easy. Like any baking, you just need to pay attention to the measurements of the ingredients and watch the cooking times.

This is about 15-20 minutes of active time, a few hours total time for the baking and the setting. Make it the day/night before you need it for less stress. You will need a springform pan (roughly 15 bucks at any cookware store) that is about 8 or 9 inches. We used a much wider pan (the only one we had) which tastes just as good but turns out a little thinner than a typical cheesecake.

Marlene Doheney’s Famous New York-Style Cheesecake

1) The Base:

1 1/4 or 1 1/2 cups of Graham Wafer Crumbs
1/2 cup of butter
1 tablespoon of sugar or flour
-Grease the bottom of the springform pan with butter (or else the base will stick) and add the Base.  Bake in pre-heated 350 oven for about 6 minutes

Putting the base in the Springform pan

2) The Filling:

2 – 8 oz. pkgs. of Cream Cheese at room temperature
2 eggs + 1 egg yolk
1 teaspoon of vanilla
3/4 cup of white sugar
-Beat all these ingredients  together until there are no lumps and it is creamy
-Pour the filling over the cooked base evenly
-Bake in a 350 oven for about 38 to 42 minutes depending on the oven temperature
-Allow all this to cool on the counter for about 5 minutes,  making sure that the center is not very giggley
Cheesecake - The Filling

mixing the filling together

3) Topping

Mix a small container of sour cream with 2 tablespoons of white sugar and spread carefully over the cheesecake and bake again for about 5 more minutes.

4) Fruit

Allow to cool on the counter for at least an hour before refrigerating and decorate with what ever fruit you can find. We used kiwi and blackberries.

Cheesecake - The Finished Product

Jenn holding the finished product in front of the Christmas tree

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