When they ran the power lines here, there were no trees to interfere with them. Now they tend to run the line from the pole underground to the house. Power outages here rarely have anything to do with nearby problems. The last outage was listed as wildlife caused which most likely meant an eagle got fried on the lines.
If you click on a person's location another window will pop up with the location in Google Maps. Very fun!
But it wasn't YOUR trees' fault this time.
Hello Tori
I will have to make another starter soon if that's the case
Don't say I didn't warn you...I will have to make another starter soon if that's the case
It looks really good!Moms' Traditional Cheesecake
This recipe is from my mom. She made the cheese, day before, and next day, made the dough, and prepared/flavored the cheese.
I make it her way, using Margarine, (sentimental reasons) although butter can be used instead.
I make the cheese using natural bacteria culture. (culture source; Sour cream) with live cultures. Similar cheese can be made using rennet, or vinegar. It will not contain the beneficial probiotics that my cheese has. (similar to probiotics in yogurt)
Or purchase Farmers Cheese, Queso Blanco, or Quark. All very similar.
Recipe and ingredients.
For dough.
3 sticks margarine melted
4 to 5 eggs, (whole)
1½ cups sugar
1 TBsp. Baking powder
3 cups flour or more.
Beat eggs with sugar.
Add margarine
add flour with baking powder
mix well. Save ¼ of dough for topping
Spread rest on bottom of pan.
Cheese.
About 1 kilo or more from 1½ gallons milk.
½ stick of melted butter
1 cup sugar.
1 cup raisins
orange skin grated from 2 oranges
3 egg yolks,
save egg whites, beat and add if needed.
1 envelope vanilla sugar or 1 Tspn liquid
Beat yolks with sugar,
add vanilla and orange grate, and melted butter.
mix well.
Add cheese, and mix. If too stiff,, add egg whites.
Spread on top of dough.
Add topping dough in stripes
Bake @ 350°F about 45 minutes. Until done, and Lightly browned, (tanned)
Notes; 4 or 5 eggs, and things will vary on size of your eggs. That is where you fine-tune the consistency of your dough with the amount of flour. I added slightly more than the 3 cups, until I got the consistency I wanted.
On the cheese portion, My cheese was not very squeezed out dry, so I did not need to add the egg whites.
My cheese. after setting and souring for one day, I placed on stove and warmed until it curdled. I cut thru with knife to allow even curdling. My temperature did not exceed 120°F. I then strained thru cheese cloth, and drained the whey. (I saved the whey for other cooking purposes)
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This is what I ended up with, from about 1½ gallons of milk. I used 1000 grams of this cheese in my cake.
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Preparing my cheese. I mixed in my stand mixer using my smaller bowl. Below shows orange grated.
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Made the dough, and spread on parchment lined pan. Saved about ¼ or less and placed into ziplock baggie. (cut corner, and squeezed it on top of cheese)
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Baked
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Ready to eat
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