Tony's Wheat Bread

2-Pound Loaf
1 1/4 Cup of Water
2 teaspoons Salt
1/3 Cup of Honey or Combination of Honey and Molasses
1/4 Cup favorite jam (I have used strawberry, apricot-pineapple)
2 Cups Bread Flour
2 Cups Wheat Flour
1/2 Cup of Oats
2 tablespoons butter
2 tablespoons Dry Milk
2 teaspoons dry yeast

I used a bread machine to make this recipe so you put the ingredients in the order listed.

Not sure time or temperature in a regular oven. 

Canned Tomato Soup

Tomato Soup (Glenn Recipe)

14 quarts tomatoes

1 stalk celery plus enough onions to make 6 cups

14 sprigs parsley (or just sprinkle dry parsley over the tomatoes)

3 bay leaves

3 T canning salt

8 T sugar

1-2 tsp pepper

Wash, cut up tomatoes. (We cut off the stem end and then quarter
them.) Chop onions and celery. Add to tomatoes. Add parsley and bay
leaves. Cook until celery is tender.

Put through sieve. Put strained soup back in large pan.

Add salt, sugar, and pepper.  Bring to a boil.

Fill clean canning jars to within one inch of top. Wipe off rim of jars and put on cap and
screw band firmly tight.

Process at 12 1/2 pounds pressure (pints) for 15 minutes and (quarts) for 20 minutes. Makes about 7 quarts.

To serve:

For one quart of soup: make a roux of 1 to 1 1/2 tablespoons butter
and 1 to 1 1/2 tablespoons flour. Slowly whisk soup into roux. Heat
to desired temperature.

Green Beans with Caramelized Onions and Bacon

INGREDIENTS

• 8 ounces bacon, chopped into 1 inch pieces
• 12 ounces green beans
• 1/2 onion, sliced thinly
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons apple cider vinegar

• PREPARATION

  1. Cook bacon until crisp in skillet, drain bacon, and set aside, reserving bacon grease.
  2. In skillet with bacon grease, sauté onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
  3. Steam or blanch green beans until tender, and toss with onion mixture and reserved bacon pieces. Serve warm or at room temperature.

Zucchini Explosion

Here are a few zucchini recipes I have pinned on Pinterest.  Our garden is exploding with yellow summer squash, so I am trying new recipes.  I tried this first recipes Zucchini Bites last night and really loved it.  In all the recipes I am substituting yellow summer squash for zucchini because that is what we have right now.

Zucchini Bites

1 c. zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 c. cheese (cheddar or Parmesan work the best)
1/4 c. Italian sytle bread crumbs
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Note:  I quadrupled this recipe using yellow summer squash and used regular muffin tins and it still turned out yummy.

Easy Zucchini Parmesan

1 c. zucchini sliced
1 tbsp. Parmesan Cheese, grated
10 sprays "I Can't Believe It's Not Butter", Original Buttery Spray,
Non-stick cooking spray

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

Stuffed Zucchini Boats

1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
Optional: bacon

Preheat your oven to 400 F. Slice them in half length-ways. Spoon out the guts. Leave about 1/2 an inch in until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato. Saute the onions in one tbsp oil or butter. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

Now add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon if desired. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

Put them in a preheated oven for about 20 minutes and then broil until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley and serve.

Pepper Jelly

1 1/2 cups cranberry juice (not low-calorie)
1 cup vinegar
2 to 4 fresh jalapeño chile peppers, halved
5 cups sugar
1/2 of a 6 oz package (1 foil pouch) liquid fruit pectin

1.  In a medium stainless-steel, enamel, or nonstick saucepan combine cranberry juice, vinegar, and jalapeño peppers.  Bring to boiling; reduce heat.  Simmer, covered, for 10 minutes.  Strain mixture through a sieve, pressing with the back of a soon to remove all the liquid; measure 2 cups and set aside. Discard pulp.

2.  In a 6 quart heavy kettle combine the 2 cups liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil; boil for 1 minute, stirring constantly.  Remove from heat.  Skim off foam.

3.  Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.  Wipe jar rims; adjust lids.  Process in a boiling-water canner for 5 minutes.  Remove jars and cool on a wire rack until set (2 to 3 days).

Add 1 minute to processing time for each additional 1,000 feet.

This recipe was given to me by Cheryl Smith, a woman in my ward.  A couple of years ago she did a mini class on canning for Relief Society.  This is one of the things she shared with us.  She served it with cream cheese and crackers--very good!

Lana's Texas Sheet Cake

from Gaylene (made on the 4th of July)


Here's that recipe.  I'm amazed that it stays fresh for quite some time.  

Put in bowl:

2 c. flour

2 c. sugar

1 tsp. salt

Melt in pan:

1 c. margarine

4Tbsp. cocoa

1 c. water

Add to flour mixture.  Then add:

2 eggs

1 c. sour cream

1 tsp. baking soda

Pour batter into greased cookie sheet.  Bake at 375 degrees for 20 to 25 minutes.

Frosting

Melt in pan:

1 c. margarine

3Tbsp cocoa

6 Tbsp milk

1 tsp vanilla

1 (32-oz.) bag powdered sugar  (I used about half of this and the frosting was still plenty sweet.)

Enjoy!

Brown Sugar Crackle Cookies

from Mel's Kitchen Cafe

*Makes 24 cookies

INGREDIENTS:

14 tablespoons butter (1 3/4 sticks)

1/4 cup granulated sugar (about 1 3/4 ounces)

2 cups packed dark brown sugar (14 ounces), divided

2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon table salt

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

DIRECTIONS:

Heat 10 tablespoons butter in a 10-inch stainless steel (not nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Browned butter can burn easily and quickly so keep a close eye on it! Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot butter to melt; set aside for 15 minutes.

Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees F. Line 2 large (18 by 12-inch) baking sheets with parchment paper, silpat liners or lightly coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar, rubbing between your fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.

Add remaining 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the bowl. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.

Divide the dough into 24 portions, each about 2 tablespoons, forming balls about 1 1/2 inches in diameter. Working in batches, toss the balls in the reserved sugar mixture to coat and set them on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone - don't overbake), 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.

Apple, Pecan, and Blue Cheese Salad with Dried Cherries

Ingredients

• 12 ounces, weight Salad Greens (spring Mix)
• 2 whole Apples, Cored And Sliced Very Thin
• 1/2 cup Pecan Halves
• 1/4 cup Dried Cherries
• 6 ounces, weight Blue Cheese, Cut Into Chunks
• 1 Tablespoon (heaping) Dijon Mustard
• 1 Tablespoon Maple Syrup (more To Taste)
• 1 teaspoon Apple Cider Vinegar (more To Taste)
• 1/4 cup Olive Oil
• Salt And Pepper, to taste

Preparation Instructions

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.

In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.

Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

Note:  I made this for the get-together at Mom and Dad's on June 3, 2012.  I used cashews and and craisins instead of pecans and cherries because that's what I had.  I really liked it but you do need to like blue cheese!  This came from Pioneer Woman.

White Texas Sheet Cake

This treasure of a recipe came from our University of Michigan Ward cook book.  It is the other cake recipe with almond extract and I love it!  I just wish I had nicer baking sheets that weren't bowed so the cake would come out more even.    Nevertheless, it is still an awesome treat and even better if you have nice baking sheets.

Ingredients

Cake:
1 c. butter
1 c. hot water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking powder

Frosting: 
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 tsp. almond extract

Directions

In a large saucepan, bring butter and water to a boil.  Remove from heat; stir in remaining ingredients until smooth.  Pour into greased 15*10*1 inch baking sheet.  Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tooth pick comes out clean.

Meanwhile, for frosting, combine butter and milk in saucepan.  Bring to boil.  Remove from heat; add remaining ingredients and mix well.  Spread over warm cake.  Store leftovers in refrigerator.  Makes 16-20 servings.

White Cake Box Add-ins

I have been looking for a way to dense-up and dress-up the box cake mix for taste and texture purposes.  I find cake made strictly from the box mix and directions crumbles and falls a part much too easily.  I just tried a this one from Our Best Bites that I really like.  I also realized how much I like anything with almond extract in it.  I have a white sheet cake recipe with almond extract that I love.  I will post it.  Now I just need to find some thing for chocolate cake.

Easy White Cake

Ingredients
1 box white cake mix (Duncan Hines super moist is best)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla for a pure white cake)
1 tsp almond extract

Directions
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.

Tip:  When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.

For cupcakes: fill paper liners 3/4 full and bake according to box directions.  Makes 36 cupcakes.

Kierstin's Notes:  I poured it all into a 9*13 pan and baked it for over an hour at 325 degrees until it was done.  I used the dark and it was still pretty white.  I also used half milk and half water.

Bunny Buns (Easter)

Bunny Buns

This recipe was first printed in the Friend in 1980 and reprinted in the April 2011 Friend Magazine.  This was our second year making them for Easter.  Delicious!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Instructions:
1. Wash hands with soap and water.
2. Sprinkle yeast in the warm water and set aside.
3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Baked Deli Sandwich

1 loaf frozen bread dough, thawed
2 T butter, melted
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp oregano
1/4 tsp pizza seasoning or italian seasoning
1/4 pound sliced deli ham
6 thin slices part-skim mozzarella cheese
1/4 pound sliced deli smoked turkey breast
6 thin slices cheddar cheese
pizza sauce, warmed, optional

On a baking sheet coated with cooking spray, roll dough into a small rectangle.  Let rest for 5-10 minutes.

In a small bowl, combine the butter and seasonings.  Roll out dough into one 14X10 inch rectangle.  Brush with half of the butter mixture.  Layer ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within 1/2 inch of edges.  Fold dough over and pinch firmly to seal.  Brush with remaining butter mixture.

Bake at 400 degrees for 10-12 minutes or until golden brown.  Cut into 1 inch slices.  Serve immediately with pizza sauce if desired.

Notes:  I don't use that much meat and cheese because my girls don't like too much meat on them.  I just put on what looks right and grate some cheese on top.  We also really like using barbecued pork using the pork I have canned with monterey jack cheese.  I just buy a small bottle of the WalMart store brand pizza sauce to use for dipping.  I got this recipe from Cherise.

Pizza Rolls

Pizza dough (I think you could use frozen roll dough)
mozzarella cheese, shredded or cubed
pepperoni, cut into fourths
1/2 green bell pepper, diced small
1/2 small onion, diced small
1/4 c chopped olives

Roll pizza dough out into a large rectangle.  Using a pizza cutter, cut into 12 pieces.  Layer the toppings in the center of each square of dough; about 2-3 T total of toppings on each.  Now stretch and fold the dough around the toppings, pinching to seal edges.  Now place seam side down in a lightly greased casserole dish or glass baking dish.  Brush with olive oil and sprinkle generously with garlic salt and italian seasoning (oregano, basil and thyme, etc).  Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping.

Santa Fe Chicken and Rice

1 cup cooked rice
1 pound chicken tenders
1 cup salsa
1 (11 oz) can Mexicorn
15 oz can black beans, drained and rinsed

Prepare 1 C rice.  While rice is cooking, spray skillet with cooking spray.  Add 1 pound chicken tenders.  Cook until no longer pink.  Add cooked rice, salsa, Mexicorn, and cheese.  Heat through until cheese melts.  Serve plain or in tortillas with sour cream and additional salsa.

In place of chicken tenders, I use one pint of canned chicken.

Milk Chocolate Chip Cookies

4 1/2 cups flour
2 t. baking soda
2 t. salt
2 cups yellow crisco shortening (NO SUBSTITUTIONS!!!)
1 1/2 cup brown sugar
1 1/2 cup sugar
2 tsp. vanilla
4 eggs
1- 1 1/2 bag(s) MILK chocolate chips

Mix ingredients together in mixer.  Hand stir milk chocolate chips.   Measure onto a baking sheet with an ice cream scoop.  Bake at 375 for 10 min (check might need 2 more min).  Take out when still a light color.  Do not over bake.  This makes a ton of dough.  I freeze them in balls on a cookie sheet then put them in ziplock bags and bake a dozen at a time or how ever many I need.  They are like a sugar cookie/ chocolate chip cookie mix.

Bourbon Chicken

2 large chicken breasts

2 T oil

1 t minced garlic

1/4 C pineapple juice

1/3 C brown sugar

2 T ketchup

1 T apple cider vinegar 

1/3 C soy sauce

1/4 t red pepper flakes 

1 T cornstarch mixed with 1/2 C water

Brown chicken in oil.  Mix everything together (except corn starch and water mixture) until saucy and well combined.  Pour over chicken cook until boiling.  Add corn starch and water mixture. Cook until sauce starts to thicken.  Serve over rice.

Salted Caramel Frosting

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoons lemon juice
1/2 teaspoons sea salt

1.  Combine the sugar, water, and corn syrup in large saucepan.  Cover and cook over medium heat for three minutes.
2.  Remove lid and increase heat to medium-high.  Do not stir from this point on but swirl the liquid around so it doesn't burn every few min.  Cook until it reaches an even golden color.
3.  Remove from heat and pour in heavy cream.  It will be very hot and bubble up.
4.  Stir in the butter, lemon juice, and salt.  Mix well.
5.  Measure 1 cup of caramel into a 1 cup Pyrex measuring cup.  Set aside until cool, about 20 min.
6.  Extra caramel (apx. 1/4 cup) can keep in the fridge up to a week.  Use on apples or ice cream.

Salted Caramel Frosting

2 sticks butter at room temperature
8 oz. cream cheese at room temperature
2 1/2-3 cups powdered sugar
1 cup salted carmel (recipe above)

1. Beat butter and cream cheese until creamy.
2. Add 2 cups powdered sugar.  Mix well.
3. Add salted caramel and beat until combined.
4. Add additional powdered sugar until the frosting tastes sweet enough to you.  Careful not to add too much.

This is great on chocolate cake or brownie cupcakes!

Chocolate Cake

2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil
2 cups very warm water
2 eggs
2 teaspoons vanilla

Mix everything together until you have a thin batter.  Pour the batter into two round or square cake pans sprayed and dusted in flour.  Bake at 350 for 25-28 min or until a tooth pick comes out clean.

Great with Salted Carmel Frosting!!!

Bunny Buns (from the Friend)

This recipe comes from the April 2011 Friend magazine. Our family first made them last year for Easter and did them again this year. Delicious!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Directions:

1. Wash hands with soap and water.

2. Sprinkle yeast in the warm water and set aside.

3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.

4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.

5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.

6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.

7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.

8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.

9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

No bake Lemon Cheesecake

No-bake Lemon Cheesecake

Serves 12 to 16

Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.

INGREDIENTS

CRUST

1. 10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2. 2 tablespoons unsalted butter, melted
3. 1 teaspoon grated lemon zest

CURD

1. 1 large egg plus 1 egg yolk
2. 1/4 cup sugar
3. Pinch salt
4. 2 tablespoons lemon juice
5. 1 tablespoon unsalted butter
6. 1 tablespoon heavy cream

FILLING

1. 1 envelope (2 3/4 teaspoons) unflavored gelatin
2. 1/4 cup lemon juice from 2 lemons
3. 1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
4. 3/4 cup sugar
5. Pinch salt
6. 1 1/4 cups heavy cream, room temperature

INSTRUCTIONS

1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
2. MAKE CURD While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
3. SOFTEN GELATIN Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
4. MAKE FILLING With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
5. CHILL CHEESECAKE Pour filling into cooled crust and smooth top. Following photos, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.)

LAYERS OF LEMON FLAVOR

An extraordinary icebox lemon cheesecake requires more than a squeeze of lemon.

1. LEMON SANDWICH COOKIES Instead of the standard graham cracker crumbs, we used crushed lemon sandwich cookies for our crust.

1. LEMON JUICE AND ZEST Divide and conquer—we added 1/4 cup freshly squeezed lemon juice to the filling and 1 teaspoon lemon zest to the crust.

1. LEMON CURD We mixed tangy, homemade lemon curd into the batter and swirled extra on top of the cheesecake.

CHEATER'S CHEESECAKE

Homemade lemon curd can’t be beat. don’t have the 15 minutes it takes to make it, though? You can find jarred curd in the jam section of the supermarket. But be forewarned: all brands are not created equal. The only one we can recommend is Wilkin and Sons, which captures the taste of real lemons and is creamy enough to use in our lemon icebox cheesecake (you will need 1/2 cup). Just so you know: it costs about $9.

SWIRL SHOWSTOPPER

Remember what Grandma said? Pretty is as pretty does. AtCook's Country we generally agree with Grandma. Just this once, however, we don't think she'd mind a fancy effect. Making a swirl with the lemon curd on top of the cheesecake is absurdly easy and awfully impressive.

1. Use a measuring cup to pour the curd in four thin lines on top of the cheesecake. Drag a paring knife or skewer perpendicularly through the lines to create a marbled design.