Feed Them Cake

even if you are feeling like Scrooge

Once again, we find ourselves surrounded by December, its festivities, celebrations, and traditions.

December holds a large store house of memories for me, and each one tempts me to drag you with me down memory lane. I could bore you for hours with stories and descriptions. I'll refrain, but I hope you'll wander with me for a few minutes, as I follow the memories to write this post.

I’ve loved to bake since I was a child. My mom, although particular and efficient, indulged me by putting me to work in her home bakery. The weeks leading up to Christmas had our house smelling of cinnamon, yeast rolls, cookies, and fruitcake. We'd wake early to bake, energized by the excitement of upcoming sales we'd attend to peddle the goodies, and of the front door swinging with mom's customers coming in and baked goods going out.

My mom wasn't one to decorate the house or to make a big fuss, but all the baking and other subtle tones of Christmas were delight enough. Green, leaf-shaped gummies dusted in sugar would appear in our pantry. Sweet, glass-like ribbon candies with delicate painted designs would find their way into the candy bowl. And although our gifts were not costly or many, the thrill of selecting the perfect gift and sneaking it into the house was rich and real. Behind closed doors, I'd carefully cut the wrapping paper, folding and creasing the corners as I hid the gift behind sparkling wrap of red and gold, knowing my family was doing the same for me.

As falling snowflakes drift and dazzle, so my memories of our Christmas program dance around me. I can almost feel the pre-program jitters sharpening our senses as we students hid away from concertgoers in the minutes before we presented ourselves for the program. And I can't think of the program without remembering the little, brown, paper bags distributed to each of us after we'd performed our pieces and honored the “Encore” requested by a jolly, old uncle. The contents of the bags were always the same: peanuts in their shells, a succulent ball of orange, kisses of chocolate, canes of peppermint, and other various pieces of candy. The moment we opened the bags; we knew Christmas had officially begun. But that was not the end of the glorious night, for our mothers prepared tables laden with tantalizing appetizers, layered sandwiches, salty party mix, and decadent desserts. It was a feast for the eye, a feast for the belly.

The Christmas Program was the prelude to two glorious weeks of vacation which we packed with festivity. We'd amble through the Winter Wonderland of Alberta warmed by the ardor of not having to go to school. Our youth group spread tidings of joy, as we ambled around the community singing carols of Good News. To this day, when I hear, “We Wish you a Merry Christmas,” I can hear the lilting notes of the beautiful descant sung by the Brubaker girls.

Mom's parents and most of her thirteen siblings lived nearby, and with them we'd celebrate the Birth of Christ and the Blessings of Family with noise and laughter, gifts and games, and with all variety of delicious food. Tingles of fondness and twinges of guilt accompany my memories of homemade candies (particularly Aunt Ann's caramels) left sitting on the bar where children with no self-control could snitch to their pleasure all day.

Now that I'm a grown with a family of my own, Christmas and its wonderful delights — which magically appeared in my Christmas past — now involve a whole lot of work.

But every year, I'm enticed by the festive season, and before I know it, I'm making cookies for this and cheesecake for that, cinnamon rolls for them and candies because I couldn't help myself, and... you get the point.

A couple years ago, I was ushered into the world of food in tolerances. I have no desire to go into all my dietary woes, but I find it prudent to say that pretty much every goodie that makes Christmas “Christmas” has been eliminated from my diet. My selfishness dares me to be a Scrooge, —and probably has in more than one situation— but I don't want my own limitations to rob me of being a part of others pleasure and joy. So, this year, my motto is “Feed Them Cake!”

I love to bake, and I particularly love to bake cheesecake. However, in learning to do so, I've produced a variety of flops. I’ve made cake with a garish crack on the top, cake with a gooey, underbaked center, and the overmixed, crumbly kind as well. I’ve made soggy ones due to water seeping through the foil of the water bath, and I’ve made the overbaked cake with dry, brown edges. But I always try to learn from my mistakes, and I want to share a few things that have satisfied my search for a creamy and dreamy cheesecake.

Sour Cream Topped Cheesecake

Crust:

1 ¼ cups Pecan Sandies, crushed

4 tablespoons butter

Filling:

4 (8oz.) bricks cream cheese

1 ½ cups sugar

4 eggs

1 tablespoons lemon juice, freshly squeezed

Sour Cream Layer: (Optional, but so good!)

1 ½ cups sour cream

6 tablespoons sugar

½ teaspoon vanilla

Raspberry sauce:

2 pints raspberries

½ cup sugar

1 tablespoon cornstarch

splash of lemon juice

Instructions

For the crust:

Preheat oven to 350°

Line the bottom a 9” spring form pan with parchment paper. To remove the cheesecake from the pan more easily, insert the bottom with the flat side up. Do NOT grease or line the sides. Mix butter and crumbs until moist and sand like. Press firmly into the bottom of pan using the bottom of a smooth cup. Bake in preheated oven for 8-10 minutes until edges begin to brown. Turn off oven and cool crust.

For filling:

All ingredients should be at room temperature. Beat cream cheese until smooth. Add sugar and beat until smooth. Scrape sides of bowls to get those little lumps of cream cheese. Add lemon juice and beat until smooth. Add one egg at a time and beat on low just until lightly incorporated. Scrape sides of bowl between each egg. The goal is to add the eggs without adding extra air bubbles.

Heat oven to 240° (yes, 240° is what I meant)

Pour filling over crust. Tap to smooth. Set on baking sheet and place into oven. Shut the door and tell yourself you will not peek for 3 hours. Set the timer for 2 hours and go do something else. At the end of two hours. Turn off the oven, but don’t open the door. Set timer for one hour allowing the cheesecake to finish baking and to slowly cool. The sudden change in temperature can cause cracks on an otherwise beautiful cheesecake.

After the final hour, take cheesecake out of oven.

Sour Cream Topping:

Turn oven to 425°. Whisk the sour cream, sugar, and vanilla. Spread over cheesecake. Place cheesecake back into oven for 7 minutes. Remove and let cool completely. I let it sit on the counter until it's cool, cover it with a paper towel to catch any condensation, and then put it in the fridge overnight.

For the Raspberry Sauce:

Cook raspberries in a sauce pan until very soft. Pour through a sieve to remove some seeds. It’s up to you how many you do! We like a few seeds in our sauce. Some people like it smooth, and some people like it really seedy. Whisk together sugar and cornstarch. Sprinkle over raspberry juice and whisk vigorously. Bring to boil, stirring constantly, until thick and clear. Add lemon juice.

To remove cheesecake from pan, wet a thin, smooth knife with hot water and carefully slide it between the cheesecake and pan. Release the clasp and remove cheesecake from pan. Using a thin spatula, loosen the crust from the bottom of pan and place cheesecake on serving platter. I used raspberries and mint to garnish this one, but the glaze alone is enough. To achieve the perfect slice when serving, cut with a hot, wet knife.

***I've tried to give clear instructions, but if you are inclined to try this recipe and something is unclear, please message me. I'll be happy to answer any further questions you have. I’ve made many different recipes with this method, and it never lets me down.

While your people are eating the cake, it’s possible there is someone in your group holding back because they are dairy free or gluten free. So, if you or a friend are GF/DF, and would like to enjoy a raspberry dessert as well, try these.

Raspberry Oat Bars

½ cup coconut oil (if you can use butter, do!)

½ cup brown sugar

1 egg

1 cup old-fashioned oats

1/2 cup almond flour (*see note)

1/2 cup one-to-one GF flour blend

¼ teaspoon baking soda

¼ teaspoon cinnamon

pinch of salt

¾ cup raspberry jelly, jam, or preserves

Cream oil(butter) and sugar. Add egg and beat. Add dry ingredients and combine until crumbly. Press half of the crumbs into parchment lined 9x9” pan. Spread raspberry jam over crust. Crumble remaining batter over jam. Bake in 350° oven for 30 minutes or until edges are brown and jam begins to bubble at edges. Cool and slice into bars.

(* you may use 1 cup of one-to-one GF flour instead of 1/2 almond, 1/2 GF. If you aren’t GF, regular flour may be used instead. These bars are delicious either way.)

So, this Christmas, if you are tempted to be grumpy cause you can't eat all the food or are feeling sad because your mom lives 2,000 miles away and you can't be with her for Christmas, or you are fearful about the future, or you are questioning the hard things in your path, or you are tired and lonely. I hope you can still stir up enough inspiration to “Feed Them Cake.” But I really hope you can eat it too!

I wish you a very Merry Christmas! Nola

This photo was taken by my friend Regina Rosenberry when some of us ladies were enjoying an evening together. Thanks, Regina! I admire your photography skills.