Bet you thought I forgot about the filling – nope, just need to retest the instructions –

Cheese Cake Pie

prepare and prebake the 8 or 9 inch Crumb Crust of your choice I frequently use the “least expensive” store brand of graham crackers, or choc chip or shortbread Often from the “clearance rack” because “dry” even “stale” is an asset. I do suggest that they be “not filled or frosted” but otherwise pretty much any flavor you like will do nicely the details – if you lost that link, click here

Or, you can certainly bake your own cookies to be used, but fresh baked cookies do not usually last long enough to dry out or get stale as needed for the crust

With cookies on hand, when I need to “channel my anger” in a positive way
out comes that rolling pin, plastic bread bag
DO NOT USE A ZIP LOCK –
once reduced to the proper size crumbs, stored until needed in my frugal cannisters (the plastic containers from dry things,
like dry roasted nuts, or rice) I do not recommend plastic pickle jars – they tend to keep the “scent” of vinegar

While the crust is baking, prepare the filling
the basics are almost always in the house – in fact along with what I need for a good chocolate pudding – I make a point of keeping the dessert ingredients “on hand”

If a dessert is going to be needed = then the ingredients come out of the frig while waiting for the coffee to brew.
Room Temperature is best – especially if like me, you choose to do the blending and mixing “by hand”

Whisk until smooth
8 oz Cream Cheese
6 oz Ricotta

For nuts, the “oily” kind seem two work best, Pecans, Walnuts
if you choose a dryer nut like Almonds, you may want to add a teaspoon of extract or oil to enhance the Almond.

Whisk separately
1 egg
1/3 c Honey
1 Tbl “thickener” (corn or potato starch, pastry flour, etc) (leave this out if you want chocolate and use cocoa powder)
1/4 to 1/2 tsp Cinnamon* Powder (less with chocolate, more with citrus)
1 Tbl Vanilla Extract
when well whisked (you want it airy, so look for bubbles)
add OPTIONAL flavors:
1.5 tsp of Citrus powder.

*Cinnamon is an amazing spice – AND seems to always increase the “sweetness” of a dish without adding sugar or honey – as well as adding a depth of flavor to any dessert and yes, even to some things like spicy soups and chilli. just keep a light hand until you find the amount that most enhances your taste experience.

If you want a different flavor, use any of the “optionals”.
whisk into the mixture –

Combine/Whisk the Cheese and Flavor blends together until fully incorporated.

For chocolate, I like to lightly sift cocoa powder onto the crumb shell while it is cooling

Pour the mixture into the shell – bake at 350 F –
top should be just starting to brown at the edges, but a bit wobbly in the center

Remove and cool – most prefer to then chill for an hour or two before serving.
I say “warm” for the first night and chilled (stored in frig) for the second and third night.

Other Toppings, like berries – seem to like it when the critrus flavor is just hinted at – so reduce the citrus powder by to 1/3 to 1/2 tsp.

My personal favorite is a warm berry compote, over the warm pie, sometimes with a dollop of whip cream but often not.

Whatever flavor you choose, this is a rather rich dessert – so smaller slices are usually satisfying without really alarming the cardio doc.

Henry prefers things sweeter than I do, so sometime I will dust his with a bit of powdered sugar if the filling is a bit more tart than usual.

Depending on the planned flavor, I prefer to add chunky things like choc chips, or coarsely ground nuts to the cheese blend

On the other hand, if you want to have more than one flavor consider dividing hte filling and additing different swirls of flavor – then bake in cupcake sized shells or mini-pie pans – I like the mini pie pans because it is “two servings” – that can be frozen and then defrosted for the evening snack – thus making it easier to resist Cheese Cake Pie for breakfast

In the context of what is Good Art & How To Judge it?
this conversation with myself (and you if you care to join in) has been sitting in my blog draft files for a very long time. It seemed to fit a topic in a an art group and so time to clean it up a bit and share with you.

I am fortunate to have been given many opportunities both formal and self-study – to “learn the rules” on many subjects – including art and how to make it in many mediums.

Apparently something in my upbringing requires me to know the rules before I break them. There were two captains who insisted the only reason I could quote General Orders was to demonstrate I had not really violated any,. just added elastic to the envelope.

Does knowing rules qualify me to judge the work of another –
no it does now outside very narrow parameters.
(as in the classroom and competition situations where certain
application of the rules are expected)

Does Experience sometimes enable me to offer blunt suggestion on what might improve the quality of their work – technique, presentation, those parameters outsides the ABC’s that only the beholder can judge?
Yes it does, but few really want to hear it>
Instead, unhappily for all, few really want blunt suggestions time may allow – so one ends up in endless and unhelpful conversation about how to offer assistance.

Does knowing the rules entitle me to decide Good from Bad –
well, Cinema (movies) are considered art and
Lord know the “Critics” often significantly disagree among
themselves and with the viewing public. Or is that the “I know it when I see it” mindset –

What about “judging” what will sell?
Judging what will sell is, now that is something I have been pretty good at – for myself and others – but again, far too many do not want to invest the time and even the pennies that will elevate their work from home made to hand crafted?

My only steadfast rule for judging art is both simple and complex –

Does the work of “Art” most create emotion –

If we accept the ABC rights (Art, Beauty, Color) of the beholder,
we free ourselves to be creative,
using rules when helpful,
adding elastic to the envelope as needed.

Perhaps instead of endless introspection on the value of “Our Art”
just decide – Is this piece one where I am in it for the money –
whether those sales be made on line, at a flea market or at the studio or gallery or even commission works level.

If it is “for the money” admit that to yourself and make your choices accordingly – just don’t make excuses if you fail for any reason related to quality of workmanship.

One common defense is those not quite sure of their value – in the eyes of others – is to fall back to pointing out those considered Masters of their craft in today who were disavowed in their own era in mind as you work.

You do not need that if your goal is ART
Art is what you do because you have no other choice
The work you produce for the sake of ART
ONLY has to satisfy you –

Amazing how simple it can be when the true goal is identified early in the process –
ART or MONEY
One less thing to consider – with energy free to find the right solutions to make your work something you believe in for its intended purpose.

ART MUST CREATE EMOTION
even it is just, oh love the colors or
even if it is only a sense of relief it is done

So my goal is always my choice of “closing salutation”
it even applies to some of the darkest of works

Enjoy The Making
Wheat

I probably should start by mentioning I am have chronically low blood sugar (hypoglycemia) and even more chronically low cholesterol. TH is diabetic, so we usually only allow ourselves a small slice in the evening –

Basic Cracker Crust:
nicely fills a 9 inch pie pan or the bottom of a 10 inch spring form
Ingredients:

1.5 cups finely crushed Graham Crackers or “Digestive Bisquits” or some cookies –
if you don’t get them fine enough – the crust won’t hold together – I have not had good experience with cookies with chips that melt (they burn) and nuts (can’t hold together and often to coarsely ground) so suggest saving chips and nuts for filling and toppings

Important quote: “If you won’t use butter, I can’t help you” Anthony Bourdain
6 Tbl Butter – Melted (lightly salted is fine – if unsalted, that will be fine too
1 Tbl Butter – Softened – use to grease pie or spring pan – not needed if you make the cupcake variation using cupcake papers.

—-
1/4 cup Honey – I tend to like things less sweet so use Honey rather than sugar because it takes less to get the same amount of sweetness – this also helps keep TH’s blood sugar in acceptable limits.
Someday I hope my Bee Keeping friends will send me some of their “flavored” honey to try for flavor variations. But for now, I just use a plain honey from a local keeper of bees.
—-

—— Your Choice COMPLETELY Optional —–
1/2 tsp of the flavor of your choice
My opinion is that the world is a better place with the addition of ground Cinnamon or a rich dark Cocoa powder or both.
— other choices might be – Vanilla Powder – and a recent addition to my flavorings – True Lemon, Lime & Orange Powder – These are great for when the filling is also Citrus flavored.
___
1. Generously Grease Pan of choice
2. Combine Cracker crumbs, Butter and Honey until all crumbs are moist.
3. Press into the pan of choice (pack it as tightly as possible)
4. Bake at 350 F – 8 minutes
5. Remove from oven and “smash it down” while still hot
6a. Use it today: Return to oven as quickly as safely possible and bake an additional 3 minutes
7a. Set aside – okay if it cools and if you like can also be refrigerated if you needed to get the crust done as a partial bake ahead.
8. Prepare Filling and bake according to filling directions.

6b. Freeze for later: allow to cool completely with pan on a rack –
bag/wrap in plastic and store in freezer up to 1 month. (more works, but not sure how it will affect final flavor.
I often make several and “stack” them for storage
cool in refrigerator until well chilled, wrap tightly
7b. Remove from freezer and allow to completely defrost.
=== if you plan a “no bake” filling like chocolate mousse – Preheat over to 350 F and bake about 3 minutes.
8. Prepare Filling and bake according to filling directions.
=== if you plan a baked filling – no pre bake needed.

Notes:
Fully prepared can be tightly covered and stored in refrig for several days without adverse effect on flavor

If you plan to freeze the shells, it is okay to omit the additional flavor and then use the same smaller amount to lightly dust the shell prior to adding filling. Lightly dust should be no more than the amount you would have added to the shell before baking .

Crust can be baked on a sheet pan and while still warm cut into shape to line the bottom of a cupcake paper or even smooshed into the cupcake liner and baked in your cupcake tin.

A neat dessert sampler can be made using the mini-cupcake papers and tins – with the basic recipe and then flavor dust – topped by the flavored filling (yes recipe to come)

again these freeze well, take less than an hour to defrost and the minis are also great semi frozen with a dollop of ice cream, or gelato.

last edited 2015-Sep-06

I cannot emphasize how thankful I am to Anita Clark – I tend to write “as if we were in the same room and having a conversation”

With her help – this version has better grammar, several errors corrected and still, I think, retains the flavor.

Combined with the Fill the Gap Set Up & Movements.pdf – these are likely all you need and perhaps even more than you wanted to know about this easy and versatile braid.

You may download these complimentary files in our Facebook Group by joining us at:
Braids Beaded Kumihimo & More

Note: I am not trained as a graphic artist – so far all have been able to use the diagrams to make the braid. It may not be prettified, but it is apparently functional.

Enjoy The Making

Wheat

These are “things that work for Wheat
You may need to adapt to your needs to get it right