I wanted to make a citrus cheesecake for the Valentine's Day Virtual Dinner and decided to look around at recipes since I usually just make modifications to my normal New York style cheesecake. I found several citrus recipes but they all were smaller ones made with only a pound of cheese. For Valentines I wanted something more decadent. I found this classic recipe on Food Network and modified it to make it citrus. I had planned to make some lemon curd for the top so I skipped the sour cream top, but ended up eating it plain and it was anything but plain. Came out really good so here is the recipe.Also, instead of just zest I used the juice from the Meyer Lemon and the lime. I also added a tablespoon of cornstarch to make up for the added juice. FoodNetwork.com Classic Cheesecake From Food Network Kitchens Prep Time: 15 min Inactive Prep Time: 8 hr 0 min Cook Time: 1 hr 10 min Level: Intermediate Serves: 8 to 10 servings This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake. Ingredients Crust: 6 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar Pinch fine salt Filling: 2 pounds cream cheese, at room temperature 1 1/4 cups granulated sugar 1 1/4 cups sour cream 6 large eggs, lightly beaten 1 tablespoon vanilla paste (see cook's note) or extract 1 teaspoon finely grated lemon zest [used zest from 1 Meyer lemon] 1 teaspoon finely grated orange zest [zest from half an orange] [added zest from 1 lime also] As said above I added the juice from the lemon and lime plus a tablespoon of cornstarch dissolved in the juices. Topping: 3/4 cup sour cream 1/2 cup confectioners' sugar 1/4 teaspoon vanilla paste or extract Berries, optional Directions Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch spring form pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan. For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.[Mine took almost 1hour and a half] For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake. Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired. Notes We love vanilla bean paste. It has intense vanilla bean flavor in a convenient paste form. It's a great way to add great flavor and distinctive vanilla flecks without having to use a whole bean. --------------------------------------------------------------------------------- My note: Do let it set in refrigerator for time suggested. It's a very creamy cheesecake.

I can Google myself! Found this post on The Fresh Loaf and can add a pic too! "There were a couple of requests for this recipe when I posted a picture previously. Sorry it took me so long to post this recipe. This recipe turned out very well. I just need to find the time to make them again." Herbed Panini Rolls 1 t. yeast 1/2 t. sugar 3 1/4 cups all purpose flour 1 1/4 cups lukewarm water 1 1/2 t. salt 3 TB Olive oil 2 t. (total) mixed herbs (resemary, oregano, basil - or blended Italian herbs) Put yeast, sugar, 1 cup of flour and all the water in a bowl. Stir well to dissolve yeast and sugar and mix in the floiur. Add in the salt, olive oil, and herbs and blend well. Stir in rest of flour to make a soft but manageable dough. Knead for about 8 minutes on a floured surface. Put into an oiled bowl and let rise until doubled in bulk. Divide dough into 6 pieces. Knead dough pieces lightly on a floured surface, then press or roll out into ovals about the thickness of a pizza base. Repeat with the rest of the dough then place the panini onto a floured surface, cover with a clean tea towel and leave to rise for an hour. Preheat the oven to 375-400 degrees. Bake the rolls for about 7 minutes or until puffed but not too brown. To grill the panini: Cut in half lengthwise keeping an edge attached like a book. Fill with a mixture of your favorite cheese, meat, vegetables, and herbs. Do not stuff the rolls too full; four ingredients is really enough. Heat an electric sandwich grill or a cast iron stove top grill and toast the panini until golden brown, cheese is melted and the sandwich is hot. I lay another small cast iron pan on top of my sandwich to get those nice grill marks, then turn the sandwich over to grill on the other side. Here are some good combinations: pepper turkey, white cheddar, roasted red bell peppers and parmesan or asiago mixed into some mayonnaise Monterey Jack, cheddar, tomato, mayo, and fresh pepper soft cream cheese, ham, Genoa salami, provolone or colby smoked turkey, 1000 Island, cheddar cheese, and slaw or saurkraut turkey, cheddar, mayo, and cranberry chutney roast beef, provolone, roasted red peppers, and chopped green olives tomato, salami, spinach leaves, red onion slices, and provolone

Thanks! I'll give the danish a try, but not until I go to the store again. I'm out of cream cheese, tho I could probably use jam, but I really don't need the extra sugar! Lou, My aunt told me how to do the sticky buns, too, but thanks for the suggestion! I do need to add more butter to make them really good the next time I do the cinnamon rolls. Tami...who just had smothered pork chops, green beans and stuffing, but is still hungry. Guess I shouldn't have come from the table to the CF!

Did a riff off of this recipe today, to use up the stuff I had in the fridge. Actually other than garbanzo beans, (mine were canned) not much I had was the same, I used some leftover pulled pork instead of the traditional chorizo, and couldn't find my paprika so I used dried ancho pepper and pasilla negro. Plus no saffron and I had to use some red wine in place of the sherry vinegar. But I did have yellow summer squash, onion, home canned tomatoes, and yellow pepper to add. I didn't use the bread crumbs, just served it with crusty bread on the side. http://www.npr.org/templates/story/story.php?storyId=102854605 Moorish-Style Chickpea And Spinach Stew April 27, 2009 5:16 PM ET Christopher Toothman/NPR This is one of the first dishes Jose Andres' wife, Patricia, cooked for him, soon after they were married. Makes 4 servings 9 ounces dried garbanzos (chickpeas) Pinch bicarbonate of soda 6 garlic cloves, peeled and whole 1/4 cup Spanish extra-virgin olive oil 2 ounces white sliced bread, with the crusts removed 2 tablespoons pimenton (Spanish sweet paprika) 1 pinch Spanish saffron 2 tablespoons Spanish sherry vinegar 1/2 pound spinach, washed and cleaned 1 teaspoon ground cumin Salt and white pepper to taste The day before you cook, soak the chickpeas in cold water with a pinch of bicarbonate of soda. The next day, drain and rinse the chickpeas. In a big saucepan, combine the chickpeas with 2 1/2 quarts of water. Bring to a boil, reduce the heat to low and simmer for two hours, until the chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let sit. In a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside. Remove the pan from the heat and allow to cool for a few minutes. Add the pimenton and saffron to the saute pan, and the sherry vinegar immediately afterward to prevent the pimenton from burning. In a mortar, smash the reserved garlic and the browned bread to make a very thick paste. Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimenton mixture along with the garlic and bread paste, to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.