ROUSES_Holiday2018Magazine-FINAL.indd

HOMEMADE

until stiff. Gently fold egg whites into cream cheese mixture. Pour filling over crust. Place springform pan on center rack of the oven and bake for 55 minutes, or until center is set. In a small bowl, whip sour cream, sugar and vanilla. Remove cake from oven, and carefully spread sour cream topping over cheesecake. Return to oven and continue baking for 10 minutes. Turn off oven and open door, and allow cake to rest inside for an additional 10 minutes. Remove cake from oven, and use a knife to loosen edges from the pan. Cool

Jeaneen Rouse’s Cheesecake MAKES ABOUT 2 DOZEN FOR THE CRUST 1/2 cups graham cracker crumbs 1/2 cup pecan halves, chopped 4 tablespoons sugar 4 tablespoons salted butter FOR THE FILLING 2 8-ounce packages cream cheese, room temperature 1/2 cup sugar 1 tablespoon fresh lemon juice 1/2 teaspoon grated lemon peel 1/2 teaspoon vanilla 2 eggs, separated FOR THE SOUR CREAM TOPPING 1 cup sour cream 2 tablespoons sugar Prepare a 9-inch springform pan by spray- ing it with butter-flavored cooking spray. In a small bWowl, combine graham cracker crumbs, pecans, sugar and butter; press mixture into pan. Bake for 10 minutes on center rack. Remove from oven and reduce temperature to 300. Place a pan of water on lowest rack (this will minimize cracks). While crust is cool- ing, mix cream cheese, sugar, lemon juice, lemon peel and vanilla at medium speed with an electric mixer. Add egg yolks, one at a time, mixing well after each addition. In a separate bowl, beat or whip egg whites ten, and cut into long strips for the lattice- work topping. Cover apples with latticework dough, and trim extra from the edges and lightly crimp. In a small bowl, combine egg and milk to make a wash. Apply egg wash to apple tops and sprinkle with granulated sugar and cinnamon. Bake for 25 to 30 minutes. In a double boiler over low heat, melt cara- mel candies with a very small pinch of coarse ground salt. When apples are fully cooked, remove from oven, drizzle with melted caramel sauce, and sprinkle granola over tops. Serve warm with Rouses vanilla ice cream. 1 teaspoon vanilla HOW TO PREP Heat oven to 325 degrees.

Kara Rouse’s Apple Pie Apples MAKES 6 SERVINGS WHAT YOU WILL NEED 2 teaspoons cornstarch 1 tablespoon warm water 8 large apples (5 Granny Smith, 3 red delicious) 2 teaspoons cinnamon 1 cup granulated sugar 1/3 cup brown sugar 2 teaspoons vanilla extract 1 Pillsbury pie crust 1 large egg 1 teaspoon Rouses whole milk Sprinkle of granulated sugar Sprinkle of cinnamon 12 chewy caramel candies Small pinch coarse ground salt 6 tablespoons granola Rouses vanilla ice cream HOW TO PREP Preheat oven to 375 degrees.

Sue Rouse’s Creole Pralines MAKES 3 DOZEN WHAT YOU WILL NEED 3 cups sugar 1 ½ cups Rouses whole milk ¼ cup corn syrup 3 cups pecans, roughly chopped

2 tablespoons butter 1 tablespoon vanilla HOW TO PREP

Cut an 8” x 11” piece of parchment paper and lay down on counter before cooking. In a medium-to-large saucepan, combine sugar, milk, corn syrup and pecans, and cook over medium-high heat, stirring occa- sionally until syrup comes to a boil. Let boil, stirring constantly, until mixture reaches softball stage.* Remove from heat, whisk in butter, and set aside until pot is cool enough to handle. Add vanilla and whip until smooth. Drop by spoonfuls onto parchment. Cool until firm before serving. *Using a spoon, place a drop of the praline mixture into a glass of water to quickly cool down. Remove and roll around with your fingers to make a soft ball. If it holds its shape, you can remove the pot from the stove to cool. *To determine soft ball stage: Using a spoon, place a drop of the praline mixture into a glass of water to quickly cool down. Remove and roll around with your fingers to make a soft ball. If it holds its shape, you can remove the pot from the stove to cool.

In a small bowl, mix the cornstarch and warm water together until smooth and cornstarch has dissolved completely. Set aside. Peel and core 2 Granny Smith apples. Dice them finely. In a medium saucepan, cook apple pieces, cornstarch-water mixture, cinnamon, and granulated sugar over medium heat, stir- ring constantly, for 5 minutes. Turn heat to low and simmer for another 5 minutes. Add vanilla extract and remove from heat. Let cool. Cut the tops off of the remaining Granny Smith and red delicious apples. Core each with a spoon to create small bowls. Fill apple bowls with cooked apple mixture, and place each apple in a medium-size baking dish. Lay pie crust on a flour surface, roll to flat-

67 everyday NOVEMBER/DECEMBER 2018