CRUST
1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1 egg yolk
CHEESECAKE
5 packages (8 oz each) cream cheese softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel, if desired
1 tablespoon grated lemon peel, if desired
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 whipping (heavy) cream
GARNISH
3/4 shipping (heavy) cream
1/3 cup slivered almonds toasted, and lemon or orange peel, if desired
1) Heat oven to 400F. Lightly grease 9-inch spring-form pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms, gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8-10 minutes or until lightly golden brown, cool. Press remaining dough 2 inches up side of pan.
2) Heat oven to 475F. In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks, and 1/4 cup whipping cream, on low speed until well blended. Pour into crust.
3) Bake 15 minutes. Reduce oven temperature to 200F. Bake 1 hour longer. Cheesecake may not appear to be done, if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven, leave cheesecake in oven for 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts, 30 minutes.
4) Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled, cover and continue refrigerating at least 9 hours but no longer than 48 hours.
5) Run metal spatula along side of cheesecake to loosen apart. Remove side of pan, leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds and lemon peel. Store covered in refrigerator.
Tuesday, November 2, 2010
Chocolate Dream Tart
1/3 cup butter or margarine, softened
1 cup all-purpose flour
1 egg
1 tablespoon butter or margarine
1 can(14 oz) sweetened condensed milk
1 bag (12 oz) semisweet chocolate chips(2 cups)
1/2 cup chopped walnuts
1 teaspoon vanilla
Unsweetened whipped cream, if desired
1) Heat oven to 400F, In medium bowl, cut 1/3 cup butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg until dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom. Bake 12 to 15 minutes until golden brown, cool on wire rack.
2) Reduce oven temperature to 350F, In 2-quart saucepan, melt 1 tablespoon butter over low heat. Stir in milk and chocolate chips. Cook over low heat, stirring occasionally until chocolate is melted. Stir in ealnuts and vanilla. Spread in baked crust.
3) Bake about 25 minutes or until edge is set but chocolate appears moist in center. Cool completely in pan on wire rack, about 1 hour. To serve, top each slice with whipped cream.
NEW TWIST
To show off this wonderfully rich dessert, garnish with chocolate curls or dip ends of toasted walnut halves into melted chocolate and place on each serving with dollop of whipped cream.
Make-Ahead Magic
To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 hours or freeze up to 2 months. About 1 hour before serving, unwrap frozen tart and let stand at room temperature to thaw.
1 cup all-purpose flour
1 egg
1 tablespoon butter or margarine
1 can(14 oz) sweetened condensed milk
1 bag (12 oz) semisweet chocolate chips(2 cups)
1/2 cup chopped walnuts
1 teaspoon vanilla
Unsweetened whipped cream, if desired
1) Heat oven to 400F, In medium bowl, cut 1/3 cup butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg until dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom. Bake 12 to 15 minutes until golden brown, cool on wire rack.
2) Reduce oven temperature to 350F, In 2-quart saucepan, melt 1 tablespoon butter over low heat. Stir in milk and chocolate chips. Cook over low heat, stirring occasionally until chocolate is melted. Stir in ealnuts and vanilla. Spread in baked crust.
3) Bake about 25 minutes or until edge is set but chocolate appears moist in center. Cool completely in pan on wire rack, about 1 hour. To serve, top each slice with whipped cream.
NEW TWIST
To show off this wonderfully rich dessert, garnish with chocolate curls or dip ends of toasted walnut halves into melted chocolate and place on each serving with dollop of whipped cream.
Make-Ahead Magic
To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 hours or freeze up to 2 months. About 1 hour before serving, unwrap frozen tart and let stand at room temperature to thaw.
Easy Caramel Sticky Rolls
1/2 cup packed brown sugar
1/2 cup whipping (heavy) cream
1/4 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 can (1 oz) refrigerated soft breadsticks
1) Heat oven to 350F. In ungreased 8-inch round pan, mix brown sugar and shipping cream. Sprinkle with pecans.
2) In small bowl, mix granulated sugar and cinnamon. Unroll breadsticks dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end, separate at perforations. Place coiled dough in pan.
3) Bake 20 to 25 minutes or until golden brown, Cool 1 minute. Place heatproof serving plate upside down onto pan, turn plate and pan over. Let pan remain 1 minute so caramel can drizzle over rolls.
Easy Caramel Apple Sticky Rolls
Omit the cinnamon-sugar mixture and spread 1/3 cup cinnamon-flavored applesauce over dough.
1/2 cup whipping (heavy) cream
1/4 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 can (1 oz) refrigerated soft breadsticks
1) Heat oven to 350F. In ungreased 8-inch round pan, mix brown sugar and shipping cream. Sprinkle with pecans.
2) In small bowl, mix granulated sugar and cinnamon. Unroll breadsticks dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end, separate at perforations. Place coiled dough in pan.
3) Bake 20 to 25 minutes or until golden brown, Cool 1 minute. Place heatproof serving plate upside down onto pan, turn plate and pan over. Let pan remain 1 minute so caramel can drizzle over rolls.
Easy Caramel Apple Sticky Rolls
Omit the cinnamon-sugar mixture and spread 1/3 cup cinnamon-flavored applesauce over dough.
Merry Cherry Fudgies
Cookies
1/4 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
Cherry Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup finely chopped red or green maraschino cherries, well drained
2 tablespoons butter or margarine, softened
1 egg
Cherry Glaze
1/2 cup powdered sugar
1 to 2 teaspoons red or green maraschino cherry juice
Additional red or green maraschino cherries, well drained and finely chopped, if desired.
1) Heat oven to 350F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed or mix with a spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla.
2) Place mini foil or paper baking cup, if desired in each of 24 mini muffin cups. 1 3/4 x 1 inch. Divide dough into 24 equal pieces. Press each piece in bottom and up side of muffin cup. In small bowl, mix all filling ingredients. Spoon about 2 teaspoons, filling into each cup.
3) Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool 1 hour, loosen from cup with tip of knife. Remove from pan to wire rack. In small bowl, mix 1/2 cup powdered sugar and cherry juice until smooth and spreadable. Drizzle glaze over cookies, sprinkle with additional chopped cherries.
1/4 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
Cherry Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup finely chopped red or green maraschino cherries, well drained
2 tablespoons butter or margarine, softened
1 egg
Cherry Glaze
1/2 cup powdered sugar
1 to 2 teaspoons red or green maraschino cherry juice
Additional red or green maraschino cherries, well drained and finely chopped, if desired.
1) Heat oven to 350F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed or mix with a spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla.
2) Place mini foil or paper baking cup, if desired in each of 24 mini muffin cups. 1 3/4 x 1 inch. Divide dough into 24 equal pieces. Press each piece in bottom and up side of muffin cup. In small bowl, mix all filling ingredients. Spoon about 2 teaspoons, filling into each cup.
3) Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool 1 hour, loosen from cup with tip of knife. Remove from pan to wire rack. In small bowl, mix 1/2 cup powdered sugar and cherry juice until smooth and spreadable. Drizzle glaze over cookies, sprinkle with additional chopped cherries.
Thumbprint Cookies
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg yolk
1 cup all purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
About 6 tablespoons jelly or jam, any flavor
1) Heat oven to 350F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2) Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
3)Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary, immediately remove from cookie sheet to wire rack. Fill each thumbprint with about 1/2 measuring teaspoon of the jelly.
Fudgy Peanut Cookies
Roll balls of dough in finely chopped salted dry-roasted peanuts. Cool completely , fill indentations with purchased hot fudge topping or hazelnut spread with cocoa(from 13-oz jar) instead of jelly.
Lemon-Almond Thumbprint Cookies
Roll balls of dough in finely chopped slivered almonds. Fill indentations with Lemon Curd or purchased lemon curd instead of the jelly.
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg yolk
1 cup all purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
About 6 tablespoons jelly or jam, any flavor
1) Heat oven to 350F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
2) Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
3)Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary, immediately remove from cookie sheet to wire rack. Fill each thumbprint with about 1/2 measuring teaspoon of the jelly.
Fudgy Peanut Cookies
Roll balls of dough in finely chopped salted dry-roasted peanuts. Cool completely , fill indentations with purchased hot fudge topping or hazelnut spread with cocoa(from 13-oz jar) instead of jelly.
Lemon-Almond Thumbprint Cookies
Roll balls of dough in finely chopped slivered almonds. Fill indentations with Lemon Curd or purchased lemon curd instead of the jelly.
Crab Cakes
1/3 cup mayonnaise dressing (miracle whip)
1 egg
1 1/4 cups soft bread crumbs(about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper(cayenne), if desired
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
3 cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4 cup dry bread crumbs
2 tablespoons vegetable oil
1) In medium oil, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except dry bread crumbs and oil. Shape mixture into 6 patties about 3 inches in diameter (mixture will be moist). Coat each patty with dry bread crumbs.
2) In 12 inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.
1 egg
1 1/4 cups soft bread crumbs(about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper(cayenne), if desired
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
3 cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4 cup dry bread crumbs
2 tablespoons vegetable oil
1) In medium oil, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except dry bread crumbs and oil. Shape mixture into 6 patties about 3 inches in diameter (mixture will be moist). Coat each patty with dry bread crumbs.
2) In 12 inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.
Hot and Savory Peanuts
2 teaspoons vegetable oil
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper(cayenne)
1/2 to 3/4 teaspoon garlic salt
1) In 8-inch skillet, heat oil over medium heat. Stir in peanuts, chili powder and red pepper. Cook over medium heat about 2 minutes, stirring occasionally until peanuts are warm, drain over paper towels.
2) Sprinkle garlic salt over peanuts, toss. Cool completely. Store in tightly covered container at room temperature.
NEW TWIST
Customize your munchies. Mix the spiced peanuts with small corn chips or cheese curls for a great snack mix.
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper(cayenne)
1/2 to 3/4 teaspoon garlic salt
1) In 8-inch skillet, heat oil over medium heat. Stir in peanuts, chili powder and red pepper. Cook over medium heat about 2 minutes, stirring occasionally until peanuts are warm, drain over paper towels.
2) Sprinkle garlic salt over peanuts, toss. Cool completely. Store in tightly covered container at room temperature.
NEW TWIST
Customize your munchies. Mix the spiced peanuts with small corn chips or cheese curls for a great snack mix.
Savory Pecans
Since we have pecan trees in our yard, I may have to try this recipe for the holidays.
2 cups of pecan halves
2 medium green onions, chopped (2 tablespoons)
2 tablespoons butter or margarine, melted
1 tablespoon soy sauce
1/4 teaspoon ground red pepper(cayenne)
1) Heat oven to 300F. In small bowl, mix all ingredients. In ungreased 15x10x1 pan, spread pecans in single layers.
2) Bake uncovered about 10 minutes or until pecans are toasted. Serve warm, or cool completely. Store in airtight container at room temperature up to 3 weeks.
Chinese-Spiced Pecans
Omit ground red pepper. Stir in 2 teaspoons five-spice powder and 1/2 teaspoon ground ginger.
Tex-Mex Pecans
Omit soy sauce and ground red pepper. Stir in 1 tablespoon Worcestershire sauce. 2 teaspoons chili powder, 1/4 teaspoon garlic salt and 1/4 teaspoon onion powder.
Holiday Inspiration
Variety is the spice of life! Try walnut halves or peanuts, instead of the pecans. Or to really wow, everyone, use whole macadamia nuts(hint-club stores often sell these for a song, but in larger amounts, so split the container with friends)
2 cups of pecan halves
2 medium green onions, chopped (2 tablespoons)
2 tablespoons butter or margarine, melted
1 tablespoon soy sauce
1/4 teaspoon ground red pepper(cayenne)
1) Heat oven to 300F. In small bowl, mix all ingredients. In ungreased 15x10x1 pan, spread pecans in single layers.
2) Bake uncovered about 10 minutes or until pecans are toasted. Serve warm, or cool completely. Store in airtight container at room temperature up to 3 weeks.
Chinese-Spiced Pecans
Omit ground red pepper. Stir in 2 teaspoons five-spice powder and 1/2 teaspoon ground ginger.
Tex-Mex Pecans
Omit soy sauce and ground red pepper. Stir in 1 tablespoon Worcestershire sauce. 2 teaspoons chili powder, 1/4 teaspoon garlic salt and 1/4 teaspoon onion powder.
Holiday Inspiration
Variety is the spice of life! Try walnut halves or peanuts, instead of the pecans. Or to really wow, everyone, use whole macadamia nuts(hint-club stores often sell these for a song, but in larger amounts, so split the container with friends)
Merry Mimosas
2 cups chilled orange juice
2 cups chilled cranberry juice cocktail
1 bottle(1 liter) dry champagne or sparkling wine chilled
1) In 1 1/2 quart pitcher, mix orange juice and cranberry juice cocktail
2) Pour champaign into glasses until half full. Fill glasses with juice mixture.
2 cups chilled cranberry juice cocktail
1 bottle(1 liter) dry champagne or sparkling wine chilled
1) In 1 1/2 quart pitcher, mix orange juice and cranberry juice cocktail
2) Pour champaign into glasses until half full. Fill glasses with juice mixture.
Roast Beef and Horseradish Spirals
(8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, cheese flavoured are nice
Combine first 6 ingredients. Place the two tortillas on work surface, spread half of cheese over each,
top each with half of the roast beef slices, leaving a 1/2 inch border around edges. Roll up, wrap tightly in plastic wrap.
Refrigerate until firm, 30 minutes or up to 1 day ahead.Cut diagonally into 1/2 inch slices and serve.
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, cheese flavoured are nice
Combine first 6 ingredients. Place the two tortillas on work surface, spread half of cheese over each,
top each with half of the roast beef slices, leaving a 1/2 inch border around edges. Roll up, wrap tightly in plastic wrap.
Refrigerate until firm, 30 minutes or up to 1 day ahead.Cut diagonally into 1/2 inch slices and serve.
Welcome Debbie!
It looks as though Debbie Humphries has sneaked in on us sometime. I didn't even know you were here until I checked the settings. Anyway, so glad you could join us. Feel free to browse, post or comment anytime.
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