Desserts, Specialty, Creams

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Three Cities of Spain Cheesecake
This is a very popular recipe and is copied in many magazines. According to Zanne Early Steward of Gourmet Magazine, April 1996, this came "from a coffeehouse in Santa Fe called Three Cities of Spain." After this recipe, any other may end up at the back of the recipe box; they did mine.

Preheat oven to 350°F.

For Crust: Stir all ingredients. Sprinkle half of the mixture onto the bottom of buttered 9 1/2 inch springform pan near rim and press up 1 1/4 inches up on the sides. Sprinkle remaining crumbs on the bottom and press onto bottom, evenly and join side edges. Reserve.

For Filling: Beat cream cheese until light and add in eggs one at a time, beating on low speed until just combined. Add in vanilla and sugar, on low speed, until just combined. Pour into prepared crust and make for 45 minutes. Transfer cake to cooling rack and let stand for 5 minutes. The cheesecake may not be set yet, but will as it cools. Leave the oven on. Drop by spoonfuls the topping around cake and gently spread evenly toward the center. Place back into the oven and bake for 10 minutes more. Transfer to cooling rack and cool completely. When cooled, cover lightly and chill overnight. The next day, remove sides of pan and transfer to serving plate. Let cheesecake stand at room temperature for 30 minutes prior to serving.

For Topping: Stir all ingredients together.

Source 68.

Old Fashioned Bread and Butter Pudding

Preheat oven to 350°F. Toast bread in shallow baking pan until crisp, but not browned, about 5 minutes. Melt butter and toss with bread in 8" square baking pan. Whisk milk, cream, eggs, sugar, vanilla and salt and pour over the bread, stirring to coat pieces. Chill the pudding for 1 hour, covered, in refrigerator. Bake pudding in oven until just set, but still trembles slightly when shaken, about 50 minutes. Serve warm or at room temperature.

Source 3.

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