Sourdough Perogies THM-XO

One of the many traditional German side dishes popular in Lancaster County is homemade egg noodles. I learned the art of noodle making from my Old Order Mennonite grandmother and aunts as they made dishpans of noodles for their large families. The Atlas Noodle Maker I have was a gift from my late mother-in-law. These Perogies are made with sourdough pasta that has been fermented for more than 24 hours. With this recipe you can also make noodles and even Ravioli. Perogies and ravioli are a bit time consuming but we do enjoy them for special occasions.

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Sourdough Doughnuts THM-XO

Fasnacht Day is tomorrow and widely celebrated in Lancaster County. The tradition of eating fastnachts on Fat Tuesday started with the Pennsylvania Dutch as they were looking for recipes to use up lard before Lent. Fastnacht is a German word which means “night before the fast. I have always saved the lard we make when we butcher hogs in the winter to fry doughnuts. These sourdough doughnuts are very tasty and our family loves them.

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No-bake Fresh Peach Cheesecake THM-Crossover

Sweet juicy peaches star in this fluffy cheesecake.  Even better yet, it is  no-bake dessert so you don’t have to heat your kitchen up to bake on warm summer days. The walnuts in the crust add a delightful crunch and pair with the smoothness of the filling. There are so many peaches varieties to pick from but my favorites for fresh eating are Red Haven, Sun High, and Contender. This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change.

No-bake Fresh Peach Cheesecake THM-Crossover

Crust:

Cheesecake:

Crust instructions: In a food processor combine almond flour, walnuts, coconut flour, sweetener, and cinnamon. Pulse until well combined. Add butter. Pulse until crumbly. Press on the bottom of a spring-form cheesecake pan. Refrigerate.

Crust pressed in the pan and ready for the filling. 

Filling Instructions: In a mixer bowl combine cream cheese, sweetener, and cinnamon. Mix until smooth. Add sour cream. Mix well.  Soften gelatin in almond milk for 5 minutes. Set aside. Add whipping cream, vanilla, and xanthan gum to cream cheese mixture. Whip until fluffy. Heat almond milk/gelatin until syrupy. With mixer running on low pour the gelatin into the cream cheese mixture in a thin stream. Mix well. Fold in peaches. Spoon into cheesecake pan, smoothing the top. Refrigerate. Garnish with Peach/Pineapple Jam or fresh peaches when serving.

*The Brown Sugar Sweetener can be replaced with THM Gentle Sweet. 

Peach cheesecake

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Kitchen Aid Mixer for making this dessert. 

Amazon 

Trim Healthy Mama Store   THM Gentle Sweet

peach cheesecake 4

No-Bake Fresh Peach Cheesecake THM-crossover

Servings 16
Author Glenda Groff

Ingredients

Crust:

  • 1 cup blanched almond flour
  • 1/3 cup chopped walnuts
  • 2 tablespoons coconut flour
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 1/4 teaspoon cinnamon
  • 3 tablespoons cold butter, cubed

Cheesecake Filling:

  • 3 8 ounce packs 1/3 fat cream cheese, softened
  • 1/2 cup Brown Sugar Sweetener Substitute
  • 1/2 teaspoon cinnamon
  • 1/2 cup sour cream or Greek Yogurt
  • 1/3 cup almond milk
  • 1 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 2 1/2 cups finely chopped, peeled fresh peaches

Instructions

  1. Crust instructions: In a food processor combine almond flour, walnuts, coconut flour, sweetener, and cinnamon. Pulse until well combined. Add butter. Pulse until crumbly. Press on the bottom of a spring-form cheesecake pan. Refrigerate.   Filling Instructions: In a mixer bowl combine cream cheese, sweetener, and cinnamon. Mix until smooth. Add sour cream. Mix well. Soften gelatin in almond milk for 5 minutes. Set aside. Add whipping cream, vanilla, and xantham gum to cream cheese mixture. Whip until fluffy. Heat almond milk/gelatin until syrupy. With mixer running on low pour the gelatin into the cream cheese mixture in a thin stream. Mix well. Fold in peaches. Spoon into cheesecake pan, smoothing the top. Refrigerate. Garnish with Peach/Pineapple Jam or fresh peaches when serving.

You will find many more cakes, pies, cheesecakes, and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.