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Kitchen Mailbox Countdown to Dinner Dining
Kitchen Mailbox: Creamy cheescake not for calorie counters

Thursday, October 19, 2000

By Arlene Burnett, Post-Gazette Staff Writer

Forget about the calories -- and think about taste. We won't hide the fact that our recipes today are high in calories, but once in while it should be OK to indulge ourselves.

The first recipe is cheesecake. It has a rich creamy filling with loads of flavor. The graham cracker crust calls for margarine, but we used butter (which we do in all our baking). The final layer calls for sour cream, sugar and vanilla -- this tangy combination complements the sweetness of the filling.

But if you're stickler on low-fat baking, this cheesecake can be made with light cream cheese and sour cream.

Our next recipe, Fattigman, is a Norwegian cookie -- they're deep fried. The dough takes considerable rolling because it has a tendency to spring back. The cookies are cut in diamond shapes (supposedly there is a special Fattigman cookie cutter, which we tried to find but couldn't).

Once the cookies are deep-fried (don't let them get too brown) they're placed on paper towels to drain. Once cooled, they're sprinkled with powdered sugar and either served or placed in a container with a tight lid.

If you're going to freeze the cookies, we suggest you wrap them in foil and place them in a freezer bag. When you're ready to serve, add more powdered sugar.

Ginnie Grondwalski of Las Vegas requested a recipe for a custard-like cheesecake. Here's a recipe from Lillian Kardos of Upper St. Clair.


Crust:1 tablespoon cinnamon
1 1/2 cups graham cracker crumbs
4 tablespoons butter or margarine

3 - 8 ounce packages cream cheese
5 eggs
1 cup sugar

1 cup sour cream
4 tablespoons sugar
1 teaspoon vanilla

For crust: Combine crumbs, butter and cinnamon; pat crust into a 9-by-13-inch glass baking dish.

For filling: Cream cheese and sugar. Add eggs one at a time. Pour over crust.

Bake at 325 degrees for 30 minutes; cool.

For topping: When cheesecake is cool spread with topping. Combine all ingredients and spread over cooled cheesecake.

Irene Dassonville of Verona wanted a recipe for Polish Fattigmans or Bowties.

Kathy Lonchar of Johnstown sent her recipe for Norwegian Fattigman. (These cookies could be cut into squares and pinched in the middle to resemble bowties.)


2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon butter or margarine
1/4 cup beer or brandy (we used brandy)
5 egg yolks
2 tablespoons sour cream
Powdered sugar
Shortening for deep frying

Melt shortening in deep fryer. Sift flour, sugar and salt in bowl. Work butter into flour. Beat egg yolks well, pour into flour mixture. Add sour cream, beer/brandy and mix.

Turn dough onto floured surface and knead. Divide dough into two pieces. Working with one piece at a time, roll dough thin; cut into 5-inch diamond shape cookies.

Fry cookies in hot oil until golden brown. When cool, dust with powdered sugar.

Yield: About 3 dozen.


More on pop-up food on a stick:

I got a big laugh from your column and the letter of J.Gorski of North Huntingdon concerning the subject. A girl on rollerblades was giving out samples of macaroni-on-a-stick from out of a truck at our local Giant Eagle store last Saturday. I brought my sample home, popped it in the microwave, pushed it from its "toilet paper roll" container, took one bit and tossed it in the garbage bag. Terrible stuff.

The trouble with this type of "food" preparations is that it is aimed at kids. I could not find any list of ingredients on the paper roll, although it did say "patent pending."

Remember the old days when a malted milk chocolate came in a container that one had to roll in his hands and push in a popsicle stick? Now, that was a pop-up worth eating.

Dick Kraft,
Bethel Park


Helen Clinton of Penn Hills would like a recipe for oatmeal cakes, sweet potato cookies and whipped cream frosting for cakes.

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to aburnett@post-gazette.com. Please include a name, neighborhood and a daytime phone number on all correspondence. All recipes are kitchen-tested by the Post-Gazette.

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