Susies Hot Mustard Recipes

SUSIE'S HOT MUSTARD

Susie's Hot Mustard image

My husband enjoys spreading this bold, robust mustard on anything that needs an extra "bite" of flavor. -Susie Gibson, Alta Loma, California

Provided by Taste of Home

Time 35m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

1 can (4 ounces) ground mustard
1 cup white wine vinegar
3 large eggs
3/4 cup sugar
1 tablespoon molasses
1 teaspoon honey
2 cups mayonnaise
1 tablespoon mustard seed, optional

Steps:

In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature for 8 hours or overnight. , In a large saucepan, whisk the eggs, sugar, molasses, honey and mustard mixture. Cook and stir over low heat until mixture is thickened and a thermometer reads 160°, about 20 minutes. Cool. Stir in mayonnaise and mustard seed if desired. Cover and refrigerate for up to 3 weeks.

Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

SUSIE'S MOCCA CHEESECAKE

Susie's Mocca Cheesecake image

I found this recipe in a South African magazine over 20 years ago and have been making a version of it ever since. It's a deliciously creamy cheesecake topped with a layer of chocolate. Serve with coffee after a meal.

Provided by SusieBlue

Categories World Cuisine Recipes African

Time 10h30m

Yield 8

Number Of Ingredients 14

Ingredients

1 ¼ cups gingersnap cookie crumbs
3 tablespoons butter, melted
1 tablespoon unflavored gelatin powder
¼ cup cold water
1 cup heavy cream
1 (16 ounce) package creamed cottage cheese
2 extra large eggs, yolks and whites separated
¼ cup brown sugar
6 tablespoons cold strong brewed coffee
¼ cup brown sugar
3 ½ ounces high quality milk chocolate
3 tablespoons milk
2 teaspoons butter
1 tablespoon heavy cream

Steps:

Grease the bottom and sides of a 9-inch springform pan with cooking spray or butter. Mix 3 tablespoons of melted butter and the cookie crumbs in a bowl; press the mixture into the bottom of the pan. Refrigerate until needed.
Sprinkle the gelatin on top of the cold water in a heat-proof bowl and set aside for 10 minutes. When all of the water is absorbed and the grains have swelled, gently heat the bowl over a pot of simmering water just until the gelatin melts.
Beat 1 cup of cream, cottage cheese, and egg yolks together in a large mixing bowl. (See Editor's Notes if you prefer to pasteurize the egg yolks.) Beat in 1/4 cup of brown sugar. Pour in the melted gelatin and the cooled coffee and mix well.
In a bowl, whisk the egg whites until soft peaks form, gradually beating in 1/4 cup of brown sugar (see Notes).
Use a rubber spatula or wire whisk to fold 1/3 of the egg white mixture into the cheese mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg white mixture, folding just until incorporated. Transfer the filling to the cake pan, spreading it gently over the cookie crust to smooth the surface. Chill until set, preferably overnight.
Combine the milk chocolate, milk, and 2 teaspoons of butter in a small saucepan. Melt the chocolate over medium-low heat, stirring occasionally. Remove from heat and allow the mixture to cool; it should be fluid but not set. Pour the glaze over the cheesecake, spreading it to evenly coat the surface. Drizzle 1 tablespoon of cream in droplets over the glaze; swirl a toothpick through the glaze and cream to get a marbled effect. Chill until set, about 1 hour.
Carefully remove the outer ring of the springform pan and transfer the cheesecake onto a serving platter.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 37 g, Cholesterol 123.1 mg, Fat 27.9 g, Fiber 0.6 g, Protein 11.4 g, SaturatedFat 15.6 g, Sodium 382.3 mg, Sugar 26.9 g

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