Gina's Apple Crumb Cheese Cake Bars 

2 size baking pans.  Recipe has measurements for both size pans.
 Small Pan 7" x 11" x 2"          Large Pan size 9" x 13" x 1"

Bought large pan on Amazon 
Red Copper Brownie Bonanza Pan by Bulbhead  

There are 5 parts to this recipe.

1. Crust - Graham Crackers

2. Apple filling

3. Crumbled Topping

4. Cream Cheese Filling (place 2 eggs in bowl, needs to be room temperature)

5. Place all into cake pan. 

CRUST: 

                                

1. Preheat oven to 325 degrees Fahrenheit

2. For Small Pan:  Crush 1 pack + 2 more pcs = 9 full cracker sheets of Graham Crackers

     For Large Pan:  Crush 2 packs Graham Crackers 

3. Place crushed Graham Crackers in medium bowl

    Small Pan: Add 1 Tbs sugar & 1 stick salted butter. 

    Large Pan: Add 1-1/2 Tbs sugar & 1 stick melted salted butter

                      or no sugar option 1 Tbs Truvia 

4. Blend Well that you can form a clump.  That's when you know you have enough butter 

     in it to form the crest.  if it doesn't clump add in 2 more tbs of melted butter 

5. Place in nonstick baking pan (Copper Chef). Do not grease pan.

    Press firmly with fingertips to make the graham mix all even and pat down towards the edge

    to go up the side of pan a bit.

6.  Place in oven on 325F degrees. middle shelf for 10 minutes. Take out and let cool. 

7.  Lower oven temperature to 300 degrees Fahrenheit for the baking part. 

APPLE FILLING: 

Same amount of ingredients for both size pans. 

1. Peel 2 medium size Macintosh apples (approx 2 cups), slice thin and chop small

2. Place chopped apples, 1/2 stick salted butter in 9" frying pan. When butter is melted 

3.  Add 1/2 tsp cinnamon, 1 Tbs sugar Or 1/2 Tbs Truvia 

4. Stir with soft spatula and cook for approximately 1 minute on high or until apples are

    soft but not mushy. 

5.  Leave in pan to cool off while doing the next steps.

CRUMBLED TOPPING: 

Mix well in small bowl

1. Small Pan:

    1/2 cup Almond Flour

    2 Tbs Coconut flour

    1 Tbs Sugar

    1/2 tsp cinnamon

2. Add 3Tbs melted salted butter.

3.  Mix well until it resembles coarse crumbles

Large Pan:  

 3/4 cup Almond Flour

3 Tbs coconut flour  

1 1/2 TBS Sugar or 1 Tbs Truvia 

1 tsp cinnamon

                                                                                                 

2. Add 4Tbs melted salted butter.

3.  Mix well until it resembles coarse crumbles

Cream Cheese Filling: 

1. Microwave for 1 minute 

    Small Pan:  2- 8 oz cream cheese blocks

    Large Pan:  3- 8 oz cream cheese blocks

   Press Down on cream cheese with finger and make sure

   it is extremely soft (like the whipped kind)

2. Place in mixer

3. Small Pan:  Add 1/4 cup sugar

                         1 tsp pure vanilla extract 

    Large Pan: Add 6 Tbs sugar

                        2 tsp pure vanilla extract 

4. Mix on lowest speed until blended

Same amount of Eggs for either size pan. 

5. In small bowl that you put 2 eggs in earlier for room temperature, mix lightly with fork. 

    Pour 1/2 of egg mix into mixer and blend. Turn off mixer and scrape side of bowl.                                 Making  sure eggs are well blended. Then add the other 1/2. mix again same way.

LAST PART: Place in baking pan

1.  Pour in graham crust pan - cheese cake filling. With rubber spatula make the batter even.

2. Using a Tablespoon scoop up the apples and distribute them evenly on top of the cheesecake filling.

     Pour in evenly the rest of the butter left in the pan.

3. Top it off with the Crumb Topping. Distribute evenly.

4. Bake on 300 degrees Fahrenheit on middle shelf. 

     Small Pan:  40-45 minutes 

    Large Pan:   50-55 minutes

 When you see cream cheese on the corners solid/buffed up then it's cooked. 

5.  Crumb topping won't toast up. so when cream cheese looks cooked than 

place oven on broil. and watch very closely for 2-3 minutes. When topping is lightly brown take              out of oven and place on protected counter top. 

6. Let cool for 1 hour then place in fridge for atleast 2 hours before cutting into serving sizes.

7.  Push up bottom of pan. then using large flat spatula loosen up the bottom by sliding it through bottom of cake pan. Cut into squares. 

Keep refrigerated and cover with plastic wrap. 

Stays fresh in fridge for up to 5 days or Can be frozen. Place in ziplock bag or plastic container.        Take out of freezer 3 hours before you want to have some.  

Beef strognoff

                                        

           

Ingredients

Egg Noodles -

 (light & Fluffy Egg Noodles)

4 TBS butter, dash blk pepper,  3 TBS Parsley and 1/4 cup grated cheese 

BEEF STROGANOFF

Prime Rib approx  1/2 Steak for each person. 

 cut into approx size 3"x3"

Onion 1 small diced 

Butter 3 TBS  

Grated Cheese 2 TBS

Portobella mushrooms 2 jumbo cut into pieces 

Marsala Wine 3 Tbs 

1 pint Heavy cream 

1/2 cup Beef broth 

1 tablespoon Dijon mustard

1/2 cup sour cream

2 TBS Worcestershire sauce

 

PREPARATION:                                                                                                                                                   

Start boiling water in pot for the Noodles.

Cook noodles al dente.  (Noodles cook fast)

Strain 

Place back in pot. 

Add 4 Tbs Butter, Dash of blk pepper, Tbs fresh Parsley, 1/4 cup Grated Cheese 

In frying pan add 1 TBS Olive Oil and 2 TBS butter on med. high heat. 

On 1 side of frying pan Add:

 Diced onion. 

On the other side of frying pan Add: 

 Steak and Sear both sides. Note: You are not cooking steak until done. 

Just sear both sides. 

When you are searing 2nd side of steak 

Add in Mushrooms 

Sautee until onions are yellow and mushrooms are slightly cooked

Add in 2 TBS Butter & 4 TBS Marsala Wine 

 

Place all meat/mushroom mix in a dish and leave on side. 

In the same frying pan

Add:

1pint Heavy cream 

1/2 cup Beef broth 

1 Tablespoon Dijon mustard

1/2 cup sour cream

2 TBS Worcestershire sauce

cook until it boils 

Add 3 TBS grated cheese

stir 

Place meat/mushroom mix back in frying pan, stir and simmer for 2 minutes. 

Place noodles in serving bowl and add meat/mushroom mix on top. 

Gaetano's Pizza dough Recipe and How to make pizza

Ingredients to make Pizza Dough:

Buy small plastic trays with lid for dough and make sure it can fit in your refrigerator.

Preheat oven to 175, Then shut off and leave oven door open.                                                             (Make sure you do this before you start making your dough)

4 oz of warm water
.50 oz Yeast (1/2 oz)

20 oz cold water

Olive Oil or blended oil  6 oz (NOT extra virgin Olive Oil)

Sugar 1.5 oz

Salt  1 oz

3 lbs High Gluten Flour  = 9 cups (Gold Medal for baking bread) 

Yields: 80 oz of dough

 10 _ 8 oz doughs or

 6 _  12 oz doughs + 1 _8 oz dough

 5_ 14 oz doughs + 1 _ 10 oz dough

1.  Mix Yeast into 4 oz of warm water in a large measuring cup. Stir until yeast is completely melted.

2.  Pour into 20 oz of cold water and stir.

3.  Place oil, salt, sugar in Mix and blend. 

4.  Then add the  24 oz of water mixture

5.  Add in only 3 lbs of flour. (Note mixer cannot handle more it can break)

6.  Put on speed #1 

     Start mixer and keep it on #1 speed through out. 

      Depending on the weather you might have to add more water if dough is too dry. 

      Add a TBS at a time.  

     Once all is mixed shut off.  You don't want to mix the dough to long.  

     See picture below on how the dough looks when ready.

     The mixer at the beginning will mix slowly and once the dough is almost ready 

      the mixer will spin faster. This is without changing the speed. 

   7.  Roll dough into a ball and place at least 5 inches apart in Plastic tray that will 

       fit into  your refrigerator.  Brush on Olive Oil to lightly cover outside of dough ball. 

        (This will keep the dough from drying out) 

      

8.  Brush on Olive Oil to lightly cover outside of dough ball.

     Make sure you cover the sides.

     This will keep the dough from drying out.

   9.  Cover tray with lid or a new large plastic white garbage bag.

   10.  Place dough tray in the preheated semi warm oven.
          (Oven will not be at 175 degrees.
          The oven was preheated so that dough can be placed
          in a warm area.  This helps it rise in 1- 1.5 hours instead of 4 hours.
   
      It's okay if tray doesn't fit in oven. Place whatever fits.



11..  Rise the dough to 2 x the size .

12.  Once risen Place in Fridge and let cool off.
        (This will stop the dough from rising anymore)
       After 1 hour in fridge dough is ready to make pizza.
       When dough is cold, it is easier to handle.




To Make Pizza - Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.
To prevent the stone from cracking, I place cold stone in cold oven then turn on oven.  Once I am done baking, I keep the pizza stone in oven to cool down. 

Rotate Pizza in about 7 minutes 
Cooking Time about 14 minutes.

See at end instructions on how to make pizza, if needed



   

NOTE:  To freeze your dough for next time. Keep Dough in fridge for at least 2 hours then Place dough in freezer ziploc bag.  Lightly coat the inside of ziploc with Olive oil. Place flat in freezer. Not on top of each other.
Take out day before and defrost in fridge.  Keep dough in fridge until ready to use. 

Pizza Sauce

TuttoRosso Crushed Tomatoes 1 can 28 0z

Spices: 

Salt 1/2 tsp

Sugar 1 tsp

Black Pepper 1/8 tsp

Garlic Powder 1/4 tsp

Dry Basil  1 tsp

Water 2 oz. (just to rinse out sauce that is left in can.)

Mix in bowl all ingredients.  No pre-cooking the sauce.
Freeze whatever you don't use.

Cheese 

Provoloni - Supremo Italiano
Whole Milk Poly-o

Mixture is 2 Part whole milk to 1 part Provoloni

How to make Pizza 

Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.

To prevent the  Pizza stone from cracking, I place the room temperature stone in the cold oven then preheat oven.  Once I am done baking, I keep the pizza stone in oven to cool down. 

#1 Flour the dough both sides and flour the wooden shovel.
Pound down the dough going in a circle.  Following the shape of the dough.
Use all your fingers not your finger tips.  Flipping the dough to the other side a few times.

#2  Swing the dough left and right sliding on and off your arm.
This step will make the dough wider.

 

#3  Place your hands in a fist and slide it on the top end of the dough.
This will make the dough longer.  Do not place your fist in the middle of the dough.
only close to the edge you can do.

 4.   Place dough on top of wooden shovel.  Don't press down on dough.

5.  Add Pizza Sauce. Use a bullseye motion.

5.  Add mozzarella

6.  Shake shovel and make sure pizza shifts back and forth.  If not, use a floured string and slide
     under dough to loosen it up.

7.   Place in the preheated oven.

Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.

To prevent the stone from cracking, I place cold stone in cold oven then turn on oven.  Once I am done baking, I keep the pizza stone in oven to cool down. 

Rotate Pizza in about 7 minutes 
Cooking Time about 14 minutes.