Temenos Journal II

June 10, 2014

Strawberry Swirled Cheesecake Recipe

Filed under: Recipes,Temenos Journal — by Genie Webster @ 12:46 pm
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This cheesecake is creamy and not too sweet. The recipe was inspired by a quart of overly ripe strawberries which needed to be used up. You can make your own strawberry sauce, like I did, or substitute any flavor of jam.

Strawberry Sauce

  • 1 quart very ripe strawberries, cleaned and hulled
  • zest from 1/2 lemon
  • 1/2 cup raisins
  • sweetener to taste (I used about 1/4 cup agave syrup)
  • 1 T cornstarch for thickening
  • 1/2 cup water

Bring all ingredients (except cornstarch) to a boil in a saucepan. Reduce heat to a simmer and cook while stirring often with a fakanál. When berries become soft, mash berries with a potato masher, and add corn starch to thicken. Put aside to cool while cheesecake is prepared (the sauce can be made ahead of time).

Strawberry Swirled Cheesecake

  • (3) 8 oz. packages of cream cheese (softened)
  • (1) 8 oz container sour cream
  • (1) cup sugar
  • (3) eggs
  • (1) Tablespoon vanilla extract
  • (1) graham cracker crust (large)

Preheat oven to 350 degrees. Cream together softened cream cheese and sugar. Beat eggs with a fork and add to mixture, along with vanilla, then add in sour cream. Pour cheesecake mixture into prepared pie crust. Plop large dollops of strawberry sauce on top of cheese cake. Take a butter knife and swirl the strawberry sauce through cheesecake. Bake for 60-75 minutes… until middle is golden brown. Cool and refrigerate at least six hours before serving.

November 5, 2013

Moroccan Pumpkin Goulash Recipe

Filed under: Recipes — by Genie Webster @ 9:19 pm
Moroccan Pumpkin Goulash

Moroccan Pumpkin Goulash

I was in the mood for something pumpkin and spicy and so I got creative in the kitchen, inspired by a potluck gathering in the fall. This turned out delicious and very hearty!

Moroccan Pumpkin Goulash

Heat approx. 2 T olive oil in soup pan.

Add to hot oil and saute:

  • (1) large onion
  • (1) green bell pepper
  • (1) red bell pepper
  • 3-4 cloves minced garlic

Lower heat and while above is simmering, dice:

  • 2-3 parsnips

Put above in microwave oven for 90 seconds. (or parboil if you prefer not to nuke). Add and stir into saute mixture.


  • 1 large apple, peeled and diced
  • 1  c. raisins
  • 1 lb. ground turkey, browned and drained
  • 2 t. cinnamon
  • 2 t. cumin
  • 2 t. ground coriander
  • 1 t. turmeric
  • 1 t. curry
  • 2 T beef broth granules
  • 1 lg. can pumpkin
  • 2 c. water
  • 1 can black beans (optional)

Simmer for about an hour on low heat.

Calories – who knows? who cares?