My Cheesecake

Ingredients: 

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or 1/4 cup margarine, melted


Filling
5 (8 ounce) packages cream cheese, softened
1 1/3 cups sugar
3 tablespoons flour
3 large eggs
1/2 cup sour cream
2 teaspoons lemons, zest of
1 1/2 teaspoons vanilla extract


Topping
Sweet Whip Cream
10 oz raspberries
2 T sugar
1 t lemon juice

Directions:

1.  Crust: In a medium bowl, combine graham cracker crumbs and sugar.
2. Add melted butter; stir to combine.
3. Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
4. Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
5. Add sugar, gradually add flour and mix well.
6. Beat in eggs one at a time.
7. Add sour cream, lemon zest and vanilla.
8. Pour into crust.
9. Preheat oven to 325 degrees.
10. Bake for 1 hour 15 minutes.
11. Remove cake from oven and cool 15 minutes.
12. Topping: Beat egg white with sugar until soft peaks appear.
13. Fold in sour cream; spread on top of cake.
14. Return cake to oven; bake until topping is set, (not brown) approx.
15-20 minutes.
16. Cool completely.


17.  Use a pastry bag and pipe sweetened whipped cream all over the top.

18.  Raspberry Coulis to serve on the side. Mix: raspberries, sugar and lemon juice in blender and put through a fine sieve to get rid of the seeds. Add a few fresh, whole at the end for garnish.  

Torshi Makhloot

Ingredients:

Red Wine Vinegar (1/2 - 1 gallon)

6 large eggplant, peeled and baked whole.  Eggplant should be soft.
6 jalapeno peppers (add more if you like it spicy) - rough chop
10 large carrots, peeled and rough chop
6 medium turnips or 'mountain potato', peel the turnip, but no need to peel moutain potato
1 bunch celery, rough chop, you can add the leaves as well
1 head cabbage, shredded
2 head cauliflower, rough chopped
15 cloves garlic, peeled and finely chopped
6 T salt
2 packages of angelica (3 oz)
1 T nigella seeds
4 T tumeric
1 bunch fresh mint, chopped fine
1 bunch parsley, chopped fine
1 bunch dill, chopped fine
1 bunch taragon, chopped fine
1 bunch green onions, chopped fine

1. Salt the eggplants and either bake them in the 350 degrees Fahrenheit oven for 30 minutes. Set aside to cool.
2. Once eggplant is cooled, smash it, it should be 'goo-y'
3. In a large mixing bowl combine all ingredients and mix well.  Add vinegar to cover all vegetables. 
4. Using a wooden spoon pack the pickles in the clean glass jars up to the rim. Press down on them to make more room as you are filling up the jars. Add more vinegar if needed.
5. Sprinkle a teaspoon of salt into each jar before closing the lid tightly.
6. Store in a cool dry place for at least 2 weeks before serving.  

Enjoy!