Tulla's Recipes


-- recipe from my grandmother’s family brought over from Trysil, Hedmark, Norway in 1867. Serves 8.

1 qt. grape juice (homemade or Welch. Should be pure grapejuice.)
1 C. sugar
1/2 C. cornstarch
1 C. cold water
1 T. butter

Directions: Bring grape juice and sugar to a boil. Set off the stove. Mix cornstarch into water. Add to above and cook until thick as heavy starch and coats the spoon*. Add butter.(Sometimes I may add a little cinnamon or nutmeg and stir in at this point.) Cool. Beat with eggbeater before serving. Serve in pretty bowl with whipped cream** dolloped on top.

* Depending on how much natural pectin exists in the grape juice (it always varies), you may not need to add all of the cornstarch and water or you may need to add a little more if it doesn’t seem to get thick enough. The pudding will become more pudding-like when it is cool so don’t look for it to be as thick when you have just finished cooking it as it is when you eat it.

**The whipped cream also tastes great with some almond flavoring in it.

Savory Gruyere Cheesecake

-- from Creme de Colorado cookbook 12 servings

1-1/3 C. fine toasted breadcrumbs
5 T. unsalted butter, melted
24 oz. cream cheese, softened
1/4 C. heavy cream
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp cayenne pepper
4 eggs
1 C. shredded Gruyere cheese
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
2-1/2 T. minced green onions
3 T. unsalted butter
1/2 lb. mushrooms, finely chopped
salt and freshly ground black pepper to taste

Directions: In small bowl, combine crumbs and melted butter. Butter a 9 inch springform pan. Press crumbs onto bottom and sides of pan. Bake at 350 degrees for 8-10 minutes; set aside to cool. (I do it the day before)

In large bowl, beat cream cheese, cream, salt, nutmeg and cayenne pepper together until smooth. Beat in eggs, one at a time. Divide cheese mixture between 2 bowls. Stir Gruyere cheese into one. Stir spinach and green onions into the other. Pour spinach filling into cooled crust.

In medium skillet, melt 3 T. butter and saute mushrooms over medium-high heat until all moisture evaporates, stirring frequently. Season to taste with salt and pepper. Spoon mushrooms over spinach filling. Carefully pour Gruyere filling over mushrooms. Set pan on baking sheet. Bake at 325 for 1-1/4 hours. Turn oven off and cool cheesecake for 1 hour with door ajar, then cool on rack until room temperature. Serve in wedges topped with warm Marinara Sauce.

Marinara Sauce - from Creme de Colorado cookbook

1/4 C. olive oil
2. T. minced garlic
2 T. minced fresh basil or 1/2 tsp. dried basil
2 T. minced fresh parsley or 1/2 tsp. dried parsley
2 16 oz. cans stewed Italian tomatoes, crushed
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Directions: In 3-qt. saucepan, heat olive oil and saute garlic until golden brown. Stir in basil, parsley and tomatoes. Add salt and pepper and simmer for 20 minutes.