Mrs. Thomas's Legendary Apple Crisp

In the 1960's/70's, Mrs. Thomas was my grade school Principal's wife and the school's cook/lunch lady. She was a saint. Spending long hours, with no budget and little or no pay, yet cooking up all the marvelous kitchen miracles we kids all loved. Everything was deliciously good, but one thing stands out as the ultimate favorite of all students from Kindergarten to 8th grade - her Apple Crisp dessert. It was always the gastronomic highlight of the week. Many, many years later we still talk about it (with much love).  This recipe comes from a copy she wrote out for me years ago.

Ingredients:
6 Medium-sized apples 
3/4 c. Brown sugar
1 c. Flour
1 c. Rolled oats (Not quick oats)
3/4 c. Margarine (cause that's what she used.)
1 tsp. Cinnamon
1/2 tsp. Salt

Directions:
Start with a firm, sweet/tart variety of apples such as Braeburn, Honey Crisp or Jonathan. Peel then slice the apples medium thick. You will want enough to fill about 3/4 of the way up your well-buttered 9x9 pan. Mix the all other ingredients in a separate bowl until crumbly. Spread completely over apples (in big and little crumbles) and bake uncovered for 35 minutes at 350 degrees.

Mother Wonderful's Almond Amaretto Cheesecake

My father-in law lived in Philadelphia and used to attend the annual Book and the Cook event Philadelphia for many years. In 1990 he bought me a cookbook that would make me a very popular person - Mother Wonderful's Cheesecakes and other Goodies by Myra Chanin. Filled with cheesecake recipes of the highest quality and taste, it is by far the most used and abuse book in my collection. Over the years I've attempted to make many a recipe from the book, but one stands out by far as the best cheesecake I have ever made or eaten and most requested by friends and family when it's my turn to bring dessert. Thank you Ralph for buying us the book and thank you Mother Wonderful for the joy this recipe has brought to so many people over the many  years.

Equipment needed:

Stand mixer with paddle attachment (or food processor)

8" Springform Pan

If you want to make a bigger cake, use a 10" springform pan and double the recipe

Preheat oven to 350° F.

Crust

4 tablespoons (1/2 stick) - Lightly Salted Butter

1 cup + 2 tablespoons - Finely ground Italian amaretto biscuit crumbs

Sugar - 2 tablespoons

Melt butter over very low heat. Combine butter with crumbs and sugar in a food processor or with a fork until thoroughly blended. Press small amounts of crust mix up the sides of an non greased 9-inch springform pan and then press remaining crust mix over bottom. (I wrap the outside bottom/sides with a few sheets of aluminum foil to avoid melted butter dripping onto the bottom of your oven.)

Filling

1 lb. (Two 8-ounce packages) - Cream cheese

¾ cup - sugar

1 ½ teaspoons - Amaretto liqueur

½ teaspoon – Vanilla extract

½ teaspoon – Almond extract

pinch – Salt

2 – Large eggs

In a mixer, whip cream cheese on the highest speed for 5 minutes, then add sugar and beat for 2 minutes more. Add liqueur, extracts, and salt and blend together thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed in order to prevent too much air, from destroying the proper consistency of the batter; mix just until each egg has been incorporated into the batter. Pour batter into crust and bake in preheated oven. 40 minutes

Remove from oven and let stand on a counter for 10 minutes allowing the center to solidify while you prepare the glaze.

Sour Cream Glaze

1cup – Sour cream

2 tablespoons – Sugar

½ teaspoon – Almond extract

¼ cup – sliced almonds

Combine sour cream, sugar and extract together in a bowl. Spread evenly and smoothly over the top of the baked filling, sprinkle with almonds and return to the 350° F oven for 10 minutes. Remove from oven and immediately place in the refrigerator to cool and prevent cracks from forming on the cake. Cheesecakes are best made a few days in advance to develop firm creaminess and mellow flavors while in the refrigerator.