Brain-Boosting Tips!

Check out this article from Scientific American: MIND on Brain Boosting for Speed Learning!
http://www.scientificamerican.com/article.cfm?id=brain-boosters

Check out this article from Science magazine on Writing Away your Test Anxiety!
http://www.sciencemag.org/content/331/6014/211.full.pdf

PUMPKIN CHEESECAKE...oh my!

Contributer: Katie Avra

You’ll Need:
Crust:
·         1 ½  Cups graham cracker crumbs
·         1 TBS white sugar
·         4 - 5 TBS melted unsalted butter

Pumpkin Cheesecake Mixture:

·         2/3 Cup light brown sugar
·         1 tsp of pumpkin pie spice
·         ¼  teaspoon salt
·         2, 8 ounce bricks of cream cheese, room temperature
·         3 large eggs, room temperature
·         1 tsp pure vanilla extract
·         1 Cup canned pumpkin puree

Sour Cheese Topping:

·         1 Cup sour cream, room temp.
·         1 tsp pure vanilla extract
·         ¼ Cup white sugar

Directions:
·         Preheat oven to 350 degrees F
·         Place the oven rack in the center of the oven.
·         Butter, or spray with a non-stick spray, an 8 inch spring form pan.  

For the Crust:

·         In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan. Bake 8-10 minutes or until set. Let cool while you make the cheesecake.

For the Pumpkin Cheesecake Mixture: 

·         In a separate bowl, stir to combine the sugar, pumpkin pie spice and salt.
·         With a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes).
·         Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
·         Add the eggs, one at a time, beating well (about 30 seconds) after each addition. 
·         Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
·         Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips.
·         Place a baking dish like Pyrex, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. (This is important in making sure your cheesecake doesn’t crack.)
·         Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees
·         Continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan.
·         Total baking time is 40 - 60 minutes.
·         Meanwhile whisk together the sour cream, vanilla extract and sugar.
·         Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping.
·        Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly.
·        Turn off the oven, leave the cheese cake in the oven for 1 hour with the door cracked open. This is another method to ensure the cake doesn’t crack.*
·         Refrigerate the cheese cake for 2-24 hours before serving.

To Serve:

·         Loosen the cake from the pan by running a sharp knife around the inside edge. Cut and serve.
·         Serves 10-12 people

Sources: Crownover, Mary. Cheesecake Extraordinaire. Taylor Publishing Company. Dallas. 1990.

*Katie’s suggestion.

Read more: http://www.joyofbaking.com/PumpkinCheesecake.html#ixzz1dPkTmqaq

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MIX IT UP WITH Chex Party Mix!

Contributer: Katie Avra
Chex Party Mix is an easy treat for time with friends or an evening spent at home!

You will need:

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

1 cup mixed nuts

1 cup bite-size pretzels

1 cup garlic-flavor bite-size bagel chips, or regular-size bagel chips, broken into 1-inch pieces, or rye chips

6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
Optional Items: hot sauce, cheez-its, gold fish crackers, or Cheetos.

The original recipe includes Corn Chex®, Rice Chex® and Wheat Chex®. You can mix and match to suit your taste—just use a total of 9 cups of cereal.

To enjoy:

Microwave Directions:

1.       In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2.       Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Oven Directions:

1.       Heat oven to 250°F.
2.       In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside.
3.       In ungreased large roasting pan, melt butter in oven.
4.       Stir in seasonings.
5.       Gradually stir in cereal mixture until evenly coated.
6.       Bake 1 hour, stirring every 15 minutes.
7.       Spread on paper towels to cool, about 15 minutes.
8.       Store in airtight container.

Check out variations for chex party mixes at: http://www.chex.com/Recipes/Default.aspx.