Corcoran's
Holiday Recipe Book
2023 Menu
(click any item for the recipe)
Entrees
Joan Crawford’s Turkey and Noodles Alfredo
Marianne Lepore | Westchester, NY
Rob Lowenthal | Westchester, NY
Moving Day Chili
Beth Ferester | The Woodlands, TX
Broker Bob’s Spaghetti Meat Sauce
Vita Provenzano | Houston, TX
Pork Bánh Mì Bowls
Sloane Laswell | Houston, TX
Cinnamon Rolls
Breakfast
Robin Okonta | BRooklyn, NY
Holiday Vegan Maple Cornbread
Missy Renwick | Westchester, NY
Ginger Glazed Almonds
Snacks
Corcoran Perry & Co. | Denver, CO
The Perry & Co. Spirited Holiday Eggnog Recipe
Drinks
Samantha Rathgeber | Delray Beach, FL
Pumpkin Chocolate Chip Cake
Amy Triggs | Palm Beach, FL
Grams’ Famous Fudge
Callie Fried | New York, NY
Laurie’s Lace Cookies
Desserts
Deborah Rowland | Sarasota, FL
Nana Rie’s Cheesecake Recipe
Stephen Flaxman | Greenwich, CT
Thick-and-Gooey Chocolate Chip Cookies
Laura Ionata | New York, NY
Rum Balls
Elizabeth King Harlow | Westchester, NY
Gingerpersons
Dip the turkey slices in seasoned flour, then in the beaten egg and milk mixture, and then in the flour again.
Step 4
Slightly beat the egg yolk with the milk.
Step 3
Meanwhile, heat the olive oil in a heavy skillet or frying pan.
Step 2
Cook noodles per package instructions. Drain.
Step 1
Small amount of olive oil for the pan
1 egg yolk
2 tbsp. milk
Flour seasoned with paprika, salt, and pepper (See Note 1)
1 package (16 oz.) pasta noodles (See Note 2)
1/2 lb. (16 tbsp.) unsalted butter
1/2 lb. grated Parmigiano cheese
Turkey breast slices, 1/2-inch thick (See Note 2)
1/2 cup heavy cream
Ingredients
I am a classic movie maven, and I collect celebrity recipes. This one is particularly easy and delicious. Not low-cal, but live a little.
Marianne Lepore, Corcoran Legends Realty (Westchester, NY)
Joan Crawford’s Turkey and Noodles Alfredo
Entree
1. Substitute seasoned breadcrumbs, if you prefer.
2. Each person’s serving will be 1 noodle nest and 1 slice of turkey.
3. If you plan on using more than 5 slices of turkey, increase the amount of egg yolk and milk.
4.This dish looks its best on a large serving platter.
Notes
Pour in the heavy cream just before serving and mix thoroughly.
Step 8
Add butter and grated cheese to the cooked and drained noodles. Cook, stirring and lifting constantly until the noodles have a smooth and creamy sauce.
Step 7
Drain on paper towels. Keep hot until the noodles are ready.
Step 6
Fry the turkey slices in olive oil until golden brown and the internal temperature is 165°F.
Step 5
Serve over the turkey slices.
Step 9
1. Substitute seasoned breadcrumbs, if you prefer.
2. Each person’s serving will be 1 noodle nest and 1 slice of turkey.
3. If you plan on using more than 5 slices of turkey, increase the amount of egg yolk and milk.
4.This dish looks its best on a large serving platter.
Notes
Serve over the turkey slices.
Step 9
Pour in the heavy cream just before serving and mix thoroughly.
Step 8
Add butter and grated cheese to the cooked and drained noodles. Cook, stirring and lifting constantly until the noodles have a smooth and creamy sauce.
Step 7
Drain on paper towels. Keep hot until the noodles are ready.
Step 6
Fry the turkey slices in olive oil until golden brown and the internal temperature is 165°F.
Step 5
Dip the turkey slices in seasoned flour, then in the beaten egg and milk mixture, and then in the flour again.
Step 4
Slightly beat the egg yolk with the milk.
Step 3
Meanwhile, heat the olive oil in a heavy skillet or frying pan.
Step 2
Cook noodles per package instructions. Drain.
Step 1
Small amount of olive oil for the pan
1 egg yolk
2 tbsp. milk
Flour seasoned with paprika, salt, and pepper (See Note 1)
1 package (16 oz.) pasta noodles (See Note 2)
1/2 lb. (16 tbsp.) unsalted butter
1/2 lb. grated Parmigiano cheese
Turkey breast slices, 1/2-inch thick (See Note 2)
1/2 cup heavy cream
Ingredients
Marianne Lepore | Westchester, NY
Joan Crawford’s Turkey and Noodles Alfredo
Entrees
Serve with shredded cheese, sour cream, and hot sauce.
Step 5
Cook on low for 6–8 hours or on high for about 4 hours. Add in the pineapple during the last half hour and stir.
Step 4
Add tomatoes, beans, tomato paste, chili powder, cumin, and garlic to the slow cooker. Stir everything to combine.
Step 3
Drain the pineapple, making sure to save both the juice and fruit separately. Add the juice to the slow cooker. Cover the fruit and refrigerate.
Step 2
In a skillet over medium heat, cook sausage and onions — stirring so that the sausage crumbles. Once the sausage is cooked, drain and transfer to your slow cooker.
Step 1
20 oz. sweet Italian sausage
2 cups chopped onion
1 can (20 oz.) pineapple chunks in juice
2 cans (28 oz.) seasoned diced tomatoes
1 can (15 oz.) black beans, drained
1 can (6 oz.) tomato paste
1 1/2 tbsp. chili powder
4 tsp. ground cumin
2 garlic cloves
Shredded cheese, sour cream, and hot sauce for serving
Ingredients
"Makes about 10 servings of 1 cup each. Prep time is about 10 minutes. Slow cook in a crockpot or other such device.'
Rob Lowenthal | Westchester, NY
Moving Day Chili
Bring the sauce to a very slow boil, then let simmer for 2 1/2 hours, stirring occasionally so it doesn’t stick to the bottom of the pot. Cover while cooking with the lid slightly askew so steam can escape. Once ready, serve over hot buttered spaghetti.
Step 3
Cut the sausage into 1/2-inch slices and the kielbasa into 1/4-inch slices. Brown each on both sides in a skillet. Use a slotted spoon and transfer to sauce pot. Brown ground beef in skillet, drain well, then add to sauce pot.
Step 2
In a large pot, empty the cans of diced tomatoes. Fill one empty tomato can with 2/3 red wine and 1/3 water and add to the pot. Add 1/2–2/3 jar of sliced olives. Add crushed garlic and sugar. Dice the onion and all three peppers and add to pot. Place the pot on medium-high heat.
Step 1
1 large, sweet onion
1 red pepper
1 yellow pepper
1 orange pepper
3 cans Italian diced tomatoes
1 jar sliced olives
Red wine
Water
1 tbsp. sugar
1 tbsp. crushed garlic
Salt and pepper to taste
1 lb. ground beef
1 package sweet Italian sausage
1 package kielbasa
Ingredients
Beth Ferester | The Woodlands, TX
Broker Bob’s Spaghetti Meat Sauce
To assemble the bowls, place 3/4 cup rice in each bowl, top with about 2 1/2 oz. of pork, and drizzle with 2 tbsp. of the reserved sauce. Then top with 1/4 cup shredded cabbage, 1/4 cup pickled carrots and radishes, 1/4 cup cucumber, sliced jalapeños, and cilantro.
Step 4
As the pork is cooking, make the pickled carrots and radishes. In a medium glass bowl, combine the vinegar, sugar, and salt, stirring until dissolved. Add the carrots and radishes and let sit for about 30 minutes. Drain well and refrigerate until ready to use.
Step 3
Cover and cook on low for 6 hours, until the pork is very tender, turning once halfway through if desired. When the pork is ready, shred the meat. Reserve the sauce.
Step 2
Season the pork with salt and pepper and place into a slow cooker. Combine the garlic, jalapeño, soy sauce, and brown sugar, stir to dissolve and pour over the pork (See Note 1).
Step 1
1. If your slow cooker runs hot, additionally add 1/4 cup of water.
Notes
FOR THE PORK
1 lb. pork tenderloin
1/4 tsp. kosher salt
1/8 tsp. freshly ground pepper
3 cloves crushed garlic
1 jalapeño, sliced
1/4 cup reduced sodium soy sauce
1 tbsp. brown sugar
FOR THE PICKLED CARROT
6 tbsp. distilled white vinegar
1/4 cup sugar
1/4 tsp. kosher salt
1 cup shredded carrots
2 radishes, cut into matchsticks
FOR THE BOWLS
3 cups cooked brown rice
1 cup shredded red cabbage
1 cup thinly sliced English cucumbers
1 small jalapeño, thinly sliced
1/4 cup cilantro leaves
Ingredients
Vita Provenzano | Houston, TX
Pork Bánh Mì Bowls
Let cool completely.
Step 6
Spread almonds in a shallow, slightly oiled baking pan and bake, stirring occasionally until the insides of almonds are golden, about 25 minutes.
Step 5
Remove from heat and then add almonds and stir until coated.
Step 4
Add all remaining ingredients except almonds and cook, stirring until the sugar is dissolved.
Step 3
Melt butter in a 12-inch nonstick skillet over moderate heat.
Step 2
Preheat oven to 300°F.
Step 1
2 tbsp. unsalted butter
3 tbsp. packed brown sugar
2 tbsp. water
1 tbsp. finely grated, freshly peeled ginger
1 1/4 tsp. kosher salt
1/4 tsp. ground ginger
1/4 tsp cayenne
2 cups (9 oz.) whole almonds w/ skins
Ingredients
Missy Renwick | Westchester, NY
Ginger Glazed Almonds
Snacks
Spread nuts on a cookie sheet and bake for 10–15 minutes, tossing as needed and ensuring the nuts do not burn.
Step 4
Add nuts and mix until evenly coated.
Step 3
Melt butter in pan before adding in sugar and spices and mixing well.
Step 2
Preheat oven to 350°F.
Step 1
1 large bag each of almonds and pecans (~5 lbs. combined), split into 2 large frying pans
1/2 cube of butter per pan
1/2 jar of cumin per pan
1 1/4 tbsp. dry mustard per pan
3/4 tbsp. cayenne pepper per pan
1 cup brown sugar per pan
Ingredients
Ellen Politz | NAPA VALLEY, CA
Spiced Nuts
Pour into your pan and bake for 20–25 minutes until a toothpick inserted into the center of the cornbread comes out clean. If it does, you’re good to go!
Step 4
Pour in the almond milk and olive oil. Switch to a large spoon and stir well until all of the ingredients are combined completely. Do not overmix. You may have to add more milk if the mixture is too thick, but not too much to make it too watery. Let sit for 3–4 minutes.
Step 3
In a large bowl, combine the dry ingredients — flour, cornmeal, corn flour, maple sugar, salt, and baking powder. Whisk well until combined thoroughly.
Step 2
Preheat oven to 400°F and lightly grease an 8 x 8-inch pan or a 9-inch oblong cake pan (I use a glass Pyrex dish).
Step 1
1. I use Einkorn 100% Organic All-Purpose Wheat Flour. It has a low gluten index and is unbleached and unbromated.
2. I use Arrowhead Mills Organic Yellow Cornmeal and Masa Harina Organic Golden Corn Flour — I mix the two to create that moist, cakey taste instead of the gritty texture of just using cornmeal.
3. Crown makes an excellent organic maple sugar.
4. You can use any baking powder of choice, but I recommend Otto’s Naturals Grain-Free. It is made of casava flour and is gluten-free, allergen-free, and paleo.
5. If you do not want to use oil, use applesauce as an alternative.
6. Try to use verified non-GMO ingredients wherever possible.
Notes
1 cup all-purpose flour (See Note 1)
3/4 cup yellow cornmeal (See Note 2)
3/4 cup golden corn flour (See Note 2)
2/3 cup organic maple sugar (See Note 3)
1 tsp. sea salt
1 1/4 tbsp. baking powder, grain and aluminum free (See Note 4)
1 1/2 cup unsweetened almond milk
1/4 cup olive oil (See Note 5)
Ingredients
This is one of my favorite holiday treats that I make for the family. To tell the truth, although it’s a “holiday” treat, I sometimes bake this delicious healthy cornbread for breakfast, and we have it with a nice hot cup of cinnamon tea. It’s tender, delightfully sweet, and tasty. It also keeps very well in the refrigerator when stored in a good glass container. So here it is enjoy!
Robin Okonta | Brooklyn, NY
Holiday Vegan Maple Cornbread
Cool, cut into squares, and enjoy.
Step 4
Mix well and pour into a greased jelly roll pan (11 x 16 x 1-inch).
Step 3
Remove from heat and add the chocolate chips, marshmallow cream, peanut butter, and vanilla.
Step 2
Mix and boil the sugar, margarine, and evaporated milk for 10 minutes, stirring constantly.
Step 1
Imperial margarine is the best for this recipe and makes a difference.
Notes
4 1/2 cups white sugar
2 sticks margarine, cut into pieces (See Note)
1 can (12 oz.) evaporated milk
12 oz. bag of semi-sweet chocolate chips
1 small jar marshmallow creme
1 1/4 cups peanut butter
1 tbsp. vanilla
Ingredients
"My mom got this recipe over 50 years ago from her friend Shirley; it was always known as Shirley Butler’s Fudge. My mom and dad have made it for my family and friends for the past 30 years, so we now call it Grams’ Famous Fudge. Everyone loves this and says it’s the best fudge they have ever tasted."
Amy Triggs | Palm Beach, FL
Grams’ Famous Fudge
Drinks
Serve with nutmeg added to taste.
Step 3
Add scoops of ice cream when served to keep chill.
Step 2
Blend the eggnog, cream, bourbon, brandy, and rum in a large serving bowl.
Step 1
6 qt. eggnog
3 pt. whipping cream
48 oz. bourbon
18 oz. brandy
6 oz. rum
1 gal. vanilla ice cream
Ground nutmeg
Ingredients
We've been serving this recipe at our company holiday parties since we were founded in 1971. See our blog post about it here.
Corcoran Perry & Co. | Denver, CO
The Perry & Co. Spirited Holiday Eggnog Recipe
Breakfast
Bake, uncovered, for 1 hour at 350°F. Let sit for 10 minutes before serving. Serve with fresh fruit and hot cinnamon rolls.
Step 5
In the morning, melt butter and pour over the top. Cover with the crushed cereal.
Step 4
In a bowl, beat eggs and pepper. To the egg mixture, add dry mustar, onion, green pepper, Worcestershire sauce, milk, and a dash of Tabasco. Pour over the sandwiches, cover, and let stand in the fridge overnight.
Step 3
Cover bread with slices of back bacon. Lay slices of cheddar on top, then cover with remaining bread slices to make it like a sandwich.
Step 2
Set 8 pieces of bread into a 9 x 13-inch buttered, glass baking dish.
Step 1
16 slices white bread, crusts removed
16 slices Canadian back bacon or ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper
1/2–1 tsp. dry mustard
1/4 cup minced onion
1/4 cup finely chopped green pepper
1–2 tsp. Worcestershire sauce
3 cups milk
Tabasco sauce
1/2 cup butter
Crushed corn flakes (or Special K)
Ingredients
This dish is a go-to for busy families any time of year but, as the name implies, is a staple on Christmas morning. Make it the day before so that breakfast is east around gift-giving time.
Corcoran Horizon Realty | TORONTO, ON
Christmas Morning Wife Saver
Cut into 1-inch sections with a serrated knife. You should get 9 large pieces.
Step 9
Starting from the 9-inch side, tightly roll up the dough and place it seam side down, making sure to seal the edges as best you can (See Note 3).
Step 8
Use your hands to sprinkle the mixture over the buttered dough, then rub the mixture into the butter.
Step 7
To make the filling, mix together the brown sugar, cinnamon, and butter together until well incorporated.
Step 6
After dough has doubled in size, transfer it to a well-floured surface and roll it out into a 14 x 9-inch rectangle. Spread softened butter over the dough, leaving a 1/4-inch margin at the far side of the dough.
Step 5
Transfer your dough ball to a well-oiled bowl and cover with plastic wrap and a warm towel. Allow the dough to rise for 1 to 1 1/2 hours, or until doubled in size (See Note 2).
Step 4
Knead dough in a stand mixer with dough hook attachment on medium speed for 8 minutes or with your hands on a well-floured surface for 8–10 minutes. The dough should form into a nice ball and be slightly sticky (See Note 1).
Step 3
Stir in flour and salt with a wooden spoon until a dough begins to form.
Step 2
Warm the milk to around 110°F (it should be like warm bath water). Transfer warm milk to the mixing bowl of and sprinkle yeast on top. Add in sugar, egg, egg yolk, and melted butter. Mix until well combined.
Step 1
1. If the dough is too sticky, i.e. sticking to the bottom of the mixer or your work surface, add in 2 tbsp. more bread flour.
2. Depending on the humidity and temperature of your home, this may take more or less time.
3. You will probably need to cut off about an inch of the end of the dough as those won’t be as full of cinnamon sugar.
Notes
FOR THE DOUGH
3/4 cup warm milk, whole or 2% preferred
2 1/4 tsp. quick rise or active yeast
1/4 cup granulated sugar
1 egg and 1 egg yolk, room temperature
1/4 cup butter, melted
3 cups bread flour, plus more for dusting
3/4 tsp. salt
FOR THE FILLING
2/3 cup dark brown sugar
1 1/2 tbsp ground cinnamon
1/4 cup butter, softened
FOR THE FROSTING
4 oz. cream cheese, softened
3 tbsp. butter, softened
3/4 cup powdered sugar
1/2 tsp. vanilla extract
Ingredients
Adapted from Ambitious Kitchen.
Prep Time: 2 Hours | Cook Time: 20 Minutes | Makes 9 cinnamon rolls.
Sloane Laswell | Houston, TX
Cinnamon Rolls
Make the frosting. In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.
Step 12
Meanwhile, preheat the oven to 350°F. Once your rolls are risen, remove the plastic wrap and towel and bake for 20–25 minutes, or until slightly golden brown on the edges. You’ll want to underbake them slightly, so they stay soft in the middle. Allow to cool for 5–10 minutes before frosting.
Step 11
Place the cinnamon rolls in a greased, parchment paper-lined 9 x 9-inch baking pan or a round 9-inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30–45 minutes.
Step 10
Desserts
Melt chocolate chips in a double boiler. Spread some on the shiny side of a cookie and make a sandwich with a matching cookie on top. Let cool.
Step 6
Allow to cool before gently peeling cookies off the tin foil. Set aside.
Step 5
Bake for 10–12 minutes, being careful not to burn. If cookies spread into each other, gently separate with a knife.
Step 4
Line cookie sheets with tin foil. Place 1/2 tsp. of oat mixture batter, leaving about 1 1/2 inches between each as the cookies will spread.
Step 3
Mix oats, sugar, salt, flour, and baking soda with a fork. Add melted butter, eggs, orange juice, and vanilla, and mix well.
Step 2
Preheat oven to 350°F.
Step 1
1 cup Quaker quick oats
1 cup sugar
1/2 tsp. salt
3 tbsp. flour
1/4 tsp. baking powder
1/4 lb. melted butter
1 egg, slightly beaten
1 tsp. orange juice
1 1/2 tsp vanilla
1 package of semi-sweet chocolate chips
Ingredients
Makes about 40 complete cookie sandwiches.
By Callie Fried | NEW YORK, NY
Laurie’s Lace Cookies
Let mellow in a tin, covered, for 1 week.
Step 5
Roll in confectioners’ sugar.
Step 4
Refrigerate for 2 hours.
Step 3
For into 1-inch balls.
Step 2
Mix all ingredients well together in a large bowl (See Note).
Step 1
You may need an additional spoonful or two of rum or honey but be careful not to use too much liquid, or else the mixture won’t hold together.
Notes
2.5 cups finely crushed vanilla wafers
2 tbsp. cocoa powder
1 cup confectioners’ sugar
1 cup finely chopped walnuts or pecans
3 tbsp. honey
1/4 cup dark rum (can also use whiskey or brandy)
Ingredients
Makes approximately 42. These are my mother’s rum balls and they are wonderful!
Laura Ionata | New York, NY
Rum Balls
Remove from the oven and let cool completely. Enjoy! :)
Step 6
Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 5
Pour the batter into the prepared pan and spread it out. Sprinkle chocolate chips on top.
Step 4
Gently mix in the pumpkin puree and chocolate chips.
Step 3
In a large bowl, add the spice cake mix, water, eggs, and butter. Beat on medium speed until batter is smooth.
Step 2
Preheat oven to 350°F (175°C). Lightly grease a 9-inch Bundt pan.
Step 1
1 box Duncan Hines Signature Perfectly Moist Spice Cake Mix
1 cup water
3 large eggs
1/2 cup (1 stick) butter, softened
1 can (15 oz.) pumpkin puree
2 cups (12 oz. package) Ghirardelli semi-sweet chocolate chips
Ingredients
As soon as autumn rolls in, I’m all about that pumpkin life. Pumpkin lattes, pumpkin pies, pumpkin candles — you get the idea! May your holiday season be full of sugar, spice, and everything nice!
Samantha Rathgeber | Delray Beach, FL
Pumpkin Chocolate Chip Cake
Remove and let cool on a rack.
Step 5
Place smookies on a baking sheet lined with parchment paper or a silicone mat. Bake for 10–15 minutes, watching carefully as you may need to adjust if a top cookie starts to slide.
Step 4
Use a glass or a mug to flatten a cookie dough piece into a disc. Place on top of the marshmallow.
Step 3
Build your s’more. Place 2 chocolate bricks on the top half of a graham cracker board. Cut 1 marshmallow in half and place on top of the chocolate, sticky side down. Do not put another graham cracker on top.
Step 2
Preheat oven to 375°F.
Step 1
Graham crackers
Hershey’s chocolate bars
Jet Puff marshmallows
Ready to bake cookie dough
Ingredients
Debra Miller | New York, NY
Laura’s Famous Smookies
Bake for 7–8 minutes or until lightly brown.
Step 9
Cut dough with gingerperson-shaped cookie cutters.
Step 8
Roll dough until it is 1/8-inch thick.
Step 7
Divide dough into quarters on an ungreased cookie sheet.
Step 6
Preheat oven to 375°F.
Step 5
Chill until firm, 1–2 hours or overnight.
Step 4
Gradually add in flour mixture and mix thoroughly.
Step 3
Cream the butter and sugar until fluffy. Blend in molasses.
Step 2
Combine all dry ingredients except for the sugar.
Step 1
4 cups all-purpose flour
1 tbsp. ginger
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/8 tsp. allspice
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/2 cup light molasses
Ingredients
This is my mother’s recipe, c.1979. I have the original recipe in her handwriting, which makes this even sweeter to me.
Elizabeth K. Harlow | Westchester, NY
Gingerpersons
Decorate as desired.
Step 10
Bake until the edges turn golden, 14–17 minutes. Let cool slightly on the baking sheet before transferring to a baking rack.
Step 4
Roll 1/4-cup lumps of dough into balls, placing them on the baking sheet and flattening to 1/2-inch-thick discs 2 inches apart. Keep dough chilled between batches.
Step 3
In a mixer fitted with a paddle, cream the butter and sugars until fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and (if using) walnuts. Chill the dough for at least an hour.
Step 2
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat. Sift together the flour, baking powder, baking soda, and salt.
Step 1
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
8 oz. butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
3 eggs
1 tbsp. vanilla extract
3 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped walnuts (optional)
Ingredients
Nothing brings family together like a great chocolate chip cookie! Makes 30 cookies.
Stephen Flaxman | Greenwich, CT
Thick-and-Gooey Chocolate Chip Cookies
Press the mixture into the pan and use a flat-bottom glass to spread it across the bottom of the pan and 1 inch up the sides.
Step 4
Mix graham crackers, sugar, and flour together in a food processor. Add melted butter and combine.
Step 3
Lightly coat the bottom and sides of a 9-inch cheesecake springform pan with nonstick cooking spray.
Step 2
To make the crust, start by preheating the oven to 375°F.
Step 1
FOR THE CRUST
1 package of graham crackers or 1 1/4 cups of graham cracker crumbs
1 tbsp. melted butter
1 tbsp. sugar mixed with 1 tbsp. fine flour
Nonstick cooking spray (for the pan)
FOR THE CHEESECAKE FILLING
3 8-oz. packages of Philadelphia cream cheese, room temperature
4 medium eggs, cracked and whisked in a clean bowl
1 cup sugar
1 tsp. vanilla
2 tsp. lemon juice
FOR THE TOPPING
8 oz. sour cream
2 tbsp. sugar
1 tsp. vanilla
Ingredients
This is my mom’s (Nana Rie) cheesecake recipe that she has been making every year since 1972. Mom started her own cheesecake and carrot cake business in Worcester, MA. It was during the energy crisis and my mom had to come up with ways to make money, so we did not have to sell our farmhouse and 10 acres of land. She sold to local restaurants in Worcester County. The business was called 1821 House because that was the year our farmhouse was built.
Deborah Rowland | Sarasota, FL
Nana Rie’s Cheesecake Recipe
Serve with fresh strawberries lightly mixed with sugar on the side.
Step 15
Cool thoroughly on a rack and then refrigerate for several hours or overnight.
Step 14
Pour filling over the top of the take and bake at 400°F for 15 minutes.
Step 13
Add sugar gradually, scraping the bowl again with a rubber spatula.
Step 8
Add eggs slowly and scrape the bowl with a rubber spatula to fully fold in.
Step 7
To make the fillings, start by gently beating the softened cream cheese until smooth.
Step 6
Bake for 5 minutes and let cool on a rack.
Step 5
To make the filling, mix the ingredients by hand in a small bowl.
Step 12
Remove from the oven and let cool on a rack for 1 hour.
Step 11
Pour into the baked crust and bake together at 350°F for 45 minutes, or until a toothpick inserted into the cake’s center comes out dry.
Step 10
Add vanilla and lemon juice and mix again, 1–3 minutes
Step 9
A great hostess present at Christmas!
I'm a classic movie maven, and I collect celebrity recipes. This one is particularly easy and delicious. Not low-cal, but live a little.
Ellen Politz | NAPA VALLEY, CA
Spiced Nuts
Debra Miller | New York, NY
Laura’s Famous Smookies
Corcoran Horizon Realty | TORONTO, ON
Christmas Morning Wife Saver
Adapted from Best of Bridge.
Adapted from The New York Times.