I love old community cookbooks. Especially ones from the 50’s…the recipes tend to be “whole food” (read: no prepared soups, dressings, boxed stuff). They are usually from scratch, easy, fast, and good.
Say what you want about the 1950’s and earlier (…and there is a lot to be said, and a lot to be grateful for the changes since then…), but when it comes to food–we spent more time, effort, had skill and fed our families better than we are now. “Whole food” wasn’t a trend–it was just food. Real people, eating real food. Every Day. Imagine…
So…cook like your Grandma, cause she had it going on.
Yesterday my sweet little baby girl turned 11. Wow, how time flies! Her favourite cake is cheesecake. Here is my take on cheesecake, inspired from a community cookbook, of course!
1 cup soft butter
1/3 cup sugar
1 tsp pure almond extract
1 3/4 cup flour
Cream butter almond and sugar together. Add flour and mix until well combined and it comes together. Press dough into the bottom of a 9″ spring form pan and 2″ up the sides.
Filling:1 pkg (block) room temp cream cheese
1/4 cup sugar
Combine cheese and sugar, mix well with beaters. Add egg-beat well and pour onto dough base.
3/4 can raspberry pie filling
toasted almond slicesCarefully spoon raspberry over cheese mixture, spreading evenly to the edge.
Place pan onto a cookie sheet with edges (as sometimes it will drip butter from the base) and bake at 425 degrees for 10 min the reduce heat to 375 degrees and continue to bake for 35 minutes more. Loosen pan and cool well and top with almond slices before serving.
Tip: This should be stored in the fridge–bring to room temp before serving.