Tag Archives: Cream cheese

Dairy Diary – Ghee from a Tree

I had never heard of the word ghee until a couple of months ago. Basically, it’s clarified butter.

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Okay, so there is a little more to it than that. This is the story of the path from cow to ghee. Or whichever animal you choose to milk. Ghee originally came from India and is made from buffalo milk.  Here in America, we consume mostly cow or goat milk, so cow milk it is.

Trying to answer one question leads to five more questions, all the way back to what is “Raw” milk and what else can you do with it? That lead me to make this beautifully, informative “Dairy Tree”. I wanted to call this a “butter tree” so badly because growing up, that’s what my dad called cows, but that is only a fraction of what this is about. By the way, Raw refers to any food that is unprocessed, uncooked or cooked at a low temp.

Dairy Tree

So, from milk to cream to butter to ghee.

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Pumpkin Swirl Cheesecake

I love cheesecake and I love making them. I prefer a swirl rather than an entire pumpkin flavor because I love the taste of both flavors. Enjoy!

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Confession time- we ate the first one before we got the finished product picture so we had to make another…darn! 😉

Pumpkin Swirl CheesecakeCWPumpkinCheesecakestrip2

1 Cup Graham Cracker crumbs

2 Tbs Sugar

3 Tbs Butter, melted

3 Packages 8 oz. Cream Cheese

1 Cup Sugar

1 tps Vanilla

3 large Eggs

8 oz. Pumpkin Puree

1 1/2 tsp Pumpkin Spices (1 tsp Cinnamon, 1/4 tsp Ginger and 1/4 tsp Nutmeg)

Directions:  Crust – In a small bowl mix Graham Cracker crumbs, sugar and butter. Grease the bottom of a 9″ spring form pan. Press crumb mixture into the bottom of the pan and set aside.

Filling – Mix together cream cheese, 3/4 cup sugar and vanilla. Mix in eggs one at a time. Separate the filling into two bowls. To one of the bowls add remaining 1/4 cup sugar, pumpkin puree and spices.

To swirl – Pour half of the plain filling over the crust and smooth it out to the sides. Add 2/3 of the pumpkin filling and smooth to the sides. Do the same with the remaining plain filling. With the remaining pumpkin filling, drop spoonfuls evenly over the last layer. Smooth out a little, then use a knife to swirl the two colors. Don’t over do it, the colors will blend.

*Note- I don’t usually care if my personal cheesecake has a crack across the top, but when I make them for someone else, I do. To avoid this, place your full spring form pan onto a baking sheet and add enough water to the baking sheet to almost fill it. This will add moisture when baking and it won’t crack.

Bake at 325* for 55 minutes. Remove from oven and cool for 10 minutes. Use a knife around the edges to loosen crust. Cool 1 hour more before putting in the refrigerator to chill for several hours or overnight.

Serve chilled.

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CW