Tag Archives: tom’s cookbook

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Amaretto Peach Cheesecake
 
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Ingredients
Crust
  • 3 tablespoons margarine
  • ⅓ cup granulated sugar
  • 1 egg
  • ¾ cup flour
Filling
  • 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • 3 eggs
  • 1 (16 ounce) can peach halves, drained and puréed
  • ¼ cup almond flavored liqueur
Instructions
  1. Combine margarine and sugar until light and fluffy.
  2. Blend in egg.
  3. Add flour; mix well.
  4. Spread dough onto bottom of a 9-inch spring form pan.
  5. Bake at 450 degrees F for 10 minutes.
  6. Combine cream cheese, sugar and flour, mixing at medium speed of electric
  7. mixer until well blended.
  8. Add eggs, one at a time, mixing well after each addition.
  9. Add peaches and liqueur; mix well, Pour over crust, Bake at 450 degrees F for 10
  10. minutes.
  11. Reduce oven temperature to 250 degrees F. Continue baking for 65 minutes.
  12. Loosen cake from rim of pan; cool before removing rim of pan.
  13. Chill.
  14. Garnish with peach slices and sliced almonds, toasted, if desired.

 

Treebeard’s Red Beans

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TREEBEARDS' RED BEANS
 
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If one dish is synonymous with Treebeards, it's our red beans and rice. The secret to making a great pot of red beans is to avoid stirring them as much as possible. The beans will get very soft as they cook, and stirring them will eventually turn them into mush. If you like your beans thicker remove the cover during the last 30 minutes of cooking or, when the beans have cooked, remove ½ cup of beans, mash, return to the pot and gently heat
Author:
Ingredients
  • 1 pound dried light red kidney beans
  • 2 quarts water
  • 2 medium onions, chopped
  • 2 stalks celery with leaves, chopped
  • ½ large bell pepper, chopped
  • 21/2 teaspoons 'salt
  • 11/2 teaspoons thyme
  • 11/2 rounded teaspoons oregano
  • 11/4 teaspoons garlic powder
  • ¾ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 pound smoked sausage, cut into ½-inch slices
  • shredded Cheddar cheese, optional
  • chopped green onions (including tops), optional
Instructions
  1. Wash and drain red beans. In 4 quart saucepan add 2 quarts of cold water
  2. and red beans. Soak overnight. Or, in 4 quart saucepan, add 2 quarts of
  3. cold water and red beans; bring to boil. Cover, heat and simmer
  4. for 2 minutes. Remove from heat and let stand 1 hour before continuing.
  5. Do not drain water.
  6. Add onions, celery and bell pepper to red beans and bring to boil. Cover,
  7. reduce heat and simmer about 11/2 hours until red beans are soft and begin
  8. to thicken. Do not stir red beans more than necessary or they will get
  9. mushy.
  10. Stir in seasonings and sausage. Simmer 30 minutes more or until red beans
  11. are tender.
  12. Serve over hot rice and top with shredded cheddar cheese and chopped
  13. green onions, if desired.
  14. Serves 6.

 

TREEBEARDS’ SHRIMP

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TREEBEARDS' SHRIMP
 
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Ingredients
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 2 pounds shrimp, peeled and deveined
  • ½ cup vegetable oil
  • 6 tablespoons chopped green onions (including tops)
  • 1 teaspoon fish sauce*
  • *available in the Asian section of your grocers
Instructions
  1. Combine spices and sprinkle over cleaned shrimp and toss to coat. Set
  2. aside.
  3. In large skillet over medium-high heat, heat oil. When hot, add chopped
  4. green onions and fish sauce. Add seasoned shrimp and cook, tossing
  5. constantly, until shrimp are pink and opaque and cooked through, being
  6. careful not to overcook