Mango Saffron Cheesecake

March 27, 2013 Leave a Comment
Mango Saffron Cheesecake

Mango Saffron Cheesecake

This Mango Saffron Cheesecake is from the Penzeys Spices Catalog.  The store opened up in October, 2012…hope you like the store, it’s located in Carle Place, New York.

Mango Saffron Cheesecake Recipe

Mango Saffron Cheesecake

Crust:    1 ½ cups graham cracker crumbs (about 2 sleeves)

¼ tsp. ground cardamom*

½ cup sugar

6 Tbsp. butter (3/4 stick), melted

Filling:   3 8-oz. pkgs. Cream cheese, room temperature

 1 ¼ cups sugar

2 tsp. pure vanilla extract*

1/8 tsp. Saffron* (20 threads), crumbled into 2 Tbsp.  warm milk to release the color

4 eggs

2 cups canned pureed mango or 1 lb. frozen cubed mango or 2 large fresh,

 pureed in blender or food processor

(* Penzeys spices)

For crust:   Preheat oven to 325 F.  Lightly butter a 9 inch spring form pan and set aside.  In a medium bowl, combine the cracker crumbs, cardamom and sugar.  Add the melted butter stir until evenly moistened.  Press the crumb mixture firmly onto bottom and 1 inch up side of the prepared pan.  Refrigerate for 15 minutes.  Bake until crust is set, about 10 minutes.  Cool the crust completely.  While the crust is cooling prepare the filling.

For filling:   Set water to boil in a kettle for the water bath.  In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl.  Gradually add the sugar and beat well.  Add the vanilla and saffron and mix.  Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition.  Beat in the pureed mango.  Wrap the bottom half of the spring form pan in foil (double layer to avoid any leakage).  Pour the filling into the crust.  Place the spring form pan in a roasting pan.  Pour boiling water into the roasting pan to come halfway up the side of the pan.  Bake on the middle rack until just set in center, about 1 ½ hours.  We checked after 90 minutes and added 5.  Remove the pan from water bath; let cool 20 minutes.  Run a sharp knife around the edge; let cool completely.  Cover; chill 4 hours or overnight before serving.

Prep. Time:  30 minutes     Baking time:  90-95 minutes   Serving:  16

(Recipe for Mango Saffron Cheesecake was in the Penzeys Spice Winter 2012 Catalog.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Soft Orange Custard

March 27, 2013 Leave a Comment
Soft Orange Custard

Soft Orange Custard

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day.  It’s a light, lovely dessert!

Sue Friend                                                                                 Lynden, Washington

Soft Orange Custard Recipe

Soft Orange Custard

2 Tbsp. butter, soften

2/3 cup sugar

2 eggs lightly beaten

2 Tbsp. flour

¼ tsp. salt

¼ cup orange juice

1 ½ tsp. grated orange peel

1 tsp. lemon juice

1 cup fat-free milk

In a small bowl, beat butter and sugar on medium speed for 1 minute.  Add the eggs, flour and salt.  Beat for 2 minutes or until thickened.  Add the orange juice, orange peel and lemon juice.  Stir in the milk.

Pour into five 6 oz. ramekins or custard cups.  Place ramekins in a 13×9 inch baking pan.  Add 1 inch of boiling water to pan.

Bake, uncovered, at 325 F. for 35-40 minutes or until a knife inserted near the center comes out clean.  Remove ramekins from water bath.  Serve warm or chilled.  Refrigerate leftovers.       5 servings

(Recipe for Soft Orange Custard was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Terrifically Quick Trifle

March 26, 2013 Leave a Comment
Terrifically Quick Trifle

Terrifically Quick Trifle

I recently got a trifle dish- and this Terrifically Quick Trifle would be the first thing I would put inside my trifle dish.  With Easter (March 31, 2013) coming – I think I’ll make this trifle!

Terrifically Quick Trifle Recipe

Terrifically Quick Trifle

2 cups cold milk

1 pkg. (3.4 0z.) instant vanilla pudding mix

1 loaf pound cake

3 cups fresh or frozen mixed fruit, thawed

Whipped topping:   1 cup Tuscan Dairy Heavy Cream

¼ cup powdered sugar

Cut the pound cake in 1 –inch pieces; layer on bottom of dish.

After the pudding is made; put half of the pudding on top if the pound cake.  Layer half of the mixed fruit on top of the pudding.

Then layer the rest of the pudding; then the rest of the mixed fruit.  Then top with the whipped topping; place a piece of mint on the top.

(Recipe for Terrifically Quick Trifle was in the coupon section of the Sunday Newspaper.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cinnamon Apple Cheesecake

March 25, 2013 Leave a Comment
Cinnamon Apple Cheesecake

Cinnamon Apple Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

An attractive topping of cinnamon-spiced apples slices and a homemade oat-and-walnut crust make this creamy dessert a definite show stopper.

Emily Ann Young                                                                                  Kenai, Alaska

Cinnamon Apple Cheesecake Recipe

Cinnamon Apple Cheesecake

 Flour, oats½ cup butter, softened

¼ cup packed brown sugar

1 cup flour

¼ cup quick-cooking oats

¼ cup finely chopped walnuts

½ tsp. cinnamon

Filling:   2 packages (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

½ cup thawed apple juice concentrate

3 eggs, lightly beaten

Topping:   2 medium tart apples, peeled and sliced

1 Tbsp. butter

1 tsp. cornstarch

¼ tsp. cinnamon

¼ cup thawed apple juice concentrate

In a small bowl, cream butter and brown sugar until light and fluffy.  Gradually add flour, oats, walnuts and cinnamon until well blended.  Press onto the bottom and 1 ½ inch up the sides of a greased 9 inch springform pan.  Place on baking sheet.  Bake at 325 F. for 10 minutes or until set.  Cool on a wire rack.

In a large bowl, beat cream cheese until fluffy.  Beat in milk and apple juice concentrate until smooth.  Add eggs; beat on low speed just until combined (batter will be thin).  Pour into crust.  Return pan to baking sheet.

Bake at 325 F. for 40-45 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes.  Cool to room temperature.  Arrange the apples over the cheesecake.

In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth.  Bring to a boil.  Reduce heat; cook and stir for 1 minute or until thickened.  Immediately brush over apples.  Refrigerate for 1 hour or until chilled.  Refrigerate leftovers.          12 servings

(Recipe for Cinnamon Apple Cheesecake was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Lemonade Layer Cake

March 24, 2013 Leave a Comment
Lemonade Layer Cake

Lemonade Layer Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Lemonade concentrate gives both the cake and frosting fantastic flavor.  I like to garnish this dessert with lemon slices and mint leaves.

Jana Randich                                                                                     Phoenix, Arizona

Lemonade Layer Cake Recipe

Lemonade Layer Cake

 6 Tbsp. butter, softened

1 1/3 cups sugar

3 Tbsp. thawed lemonade concentrate

2 Tbsp. grated lemon peel

2 tsp. vanilla

2 eggs

2 egg whites

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cups buttermilk

Frosting:   1 package (8 oz.) reduced-fat cream cheese

2 Tbsp. butter, softened

2 Tbsp. grated lemon peel

2 tsp. thawed lemonade concentrate

1 tsp. vanilla

3 ½ cups confectioners’ sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.  Add the lemonade concentrate, lemon peel and vanilla; mix well.  Add eggs and egg whites, one at a time, beating well after each addition.  Combine the flour, baking powder, baking soda and salt.  Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat two 9- inch round baking pans coated with cooking spray and dusted with flour.  Pour batter into prepared pans.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

For frosting: in small bowl, combine cream cheese and butter until smooth.  Add the lemon peel, lemonade concentrate and vanilla; mix well.  Gradually beat in confectioners’ sugar until smooth.  Spread frosting between layers and over top and sides of cake.  Refrigerate for at least hour before serving.  Refrigerate leftovers.            16 servings 

(Recipe for Lemonade Layer Cake was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Gold Rush Cake (FLOPPY-EAR BUNNY CAKE)

March 23, 2013 Leave a Comment
Gold Rush/Floppy Ear Bunny Cake

Gold Rush/Floppy Ear Bunny Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The Gold Rush Cake can be made Into FLOPPY-EAR BUNBY CAKE.   Just in time for Easter March 31, 2013.  So here goes…

Gold Rush Cake (FLOPPY-EAR BUNNY) Recipe

Gold Rush Cake (FLOPPY-EAR BUNNY)

Cake:   1 pkg. Pillsbury Plus Yellow Cake Mix

1 cup water

1/3 cup oil

1 tsp. lemon extract

3 eggs

Fluffy Orange Frosting:   2 egg whites

¾ cup sugar

1/3 cup light corn syrup

2 Tbsp. orange juice

2 tsp. grated orange peel

¼ tsp. cream of tartar

¼ tsp. salt

Heat oven to 350 F.  Grease and flour two 9 or 8 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.  Pour into pans.

Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In medium saucepan, combine all frosting ingredients.  Cook over low heat, beating with rotary beater or electric mixer until mixture stands in peaks.  Remove from heat; continue beating until thick enough to spread, about 1 minute.

To assemble cake, place 1 cake layer, top side down, on serving plate; spread with ½ cup frosting.  Top with second layer, top side up.  Spread sides and top of cake with remaining frosting.     12 servings

TIP:  To substitute for cooked frosting, combine 1 can Pillsbury Vanilla Frosting Supreme and ½ to 1 teaspoon grated orange peel.

High Altitude: Above 3500 feet: Add 1/3 cup cake flour to dry cake mix and increase water to 1 cup plus t tablespoons.  Bake as directed above.

VARIATION: FLOPPY-EAR BUNNY CAKE: Prepare cake as directed above.  Cut 1 layer as shown in diagram.  To assemble bunny cake, arrange cut cake pieces around uncut layer as shown, inverting piece “A” and “B” to form floppy ear.  Prepare frosting as directed above (tint portion, “pink”, “green” and “white”, if desired); frost cake.  Decorate with tinted coconut, colored frosting and candy.

 

 

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Key Lime Cake

March 22, 2013 Leave a Comment

 

Key Lime Cake

Key Lime Cake

One weekend I was looking at TV, and Trisha’s Southern Kitchen came on.  Being a person that LOVES to cook, I watched it.  She was making a Key Lime Cake, that was excellent!  So here is the recipe.

Key Lime Cake Recipe

Key Lime Cake

1 3-oz. package lime flavored gelatin

1 1/3 cups granulated sugar

2 cups sifted flour

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

5 large eggs, slightly beaten

1 ½ vegetable oil

¾ cup orange juice

1 Tbsp. lemon juice

½ tsp. vanilla

This goes on top of cake, let cool for about 10 minutes

½ cup Key Lime juice (from about 25 small key limes or 4 large regular limes)

½ cup confectioners’ sugar

Cream Cheese Icing:   ½ cup (1 stick) butter, softened

1 8-oz. package cream cheese, softened

1 1-Lb. box confectioners’ sugar

Preheat oven to 350 F.  Grease and flour 3 9-inch round cake pans.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, baking soda.  Stir to mix well.  Add the eggs, oil, orange juice, lemon juice, and vanilla.  Divide the batter evenly among the 3 pans and bake for 35-40 minutes.  Test for doneness by lightly touching the tops of the layers or inserting a toothpick.

Cool the layers in the pan for 10 minutes then turn them out onto a cooling rack.

While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks.  You can pierce the layers with a fork to allow the glaze to soak in better.  Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese.  Beat in the confectioners’ sugar until the mixture is smooth and easy to spread.  Spread the icing between the layers and on top and sides of the cake.

The cream cheese icing is optional.  This cake is beautiful and tastes great with just the glaze poured over it.

Key limes can be hard to find.  Substitute regular lime juice for Key lime juice without sacrificing flavor.

** My son, Danny, made this cake (with help from me).  We put the lime juice in the cake before it baked.  We thought that the cake would be ruined, but it really was good.  Since it was a 9×13 cake we also used 2 limes with confectioners’ sugar 10 minutes after it came out of the oven.  The cake was really good. **

From Trisha’s sister Beth:  “This is a very moist cake.  It can also be baked in a 9×13 inch pan to be served in squares.

 

(Recipe for Key Lime Cake was from Trisha’s Southern Kitchen, March, 2013)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Pineapple & Cream Cheese Upside Down Cake

March 21, 2013 Leave a Comment
Pineappse & Cream Cheese Upside Down Cake

Pineapple & Cream Cheese Upside Down Cake

I found this recipe for Pineapple & Cream Cheese Upside Down Cake in the coupon section in the Sunday Newspaper.  It’s a simple recipe – so why don’t you give it a try!!

Pineapple & Cream Cheese Upside Down Cake Recipe

 

Pineapple & Cream Cheese Upside Down Cake

¼ cup butter, melted

½ cup packed brown sugar

1 can (20 oz.) DOLE Pineapple Slices, drained

8 maraschino cherries

1 pkg. (9 oz.) yellow cake mix

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 pkg. (3.0) Jell-O Lemon gelatin

2 eggs

Preheat oven to 350 F.  Spray 9-inch spring form pan with nonstick cooking spray.

Stir together melted butter and brown sugar in pan.  Place 8 pineapple slices in sugar mixture.  Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center on the pan.

Prepare cake mix according to the package directions.  Pour half cake batter evenly over pineapple.  Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth.  Spread cream cheese mixture gently over cake mix.  Pour remaining cake mix over cheese cake in pan.

Bake 65 to 75 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes.  Loosen edges and turn out onto serving platter.       16 servings

(Recipe for Pineapple & Cream Cheese Upside Down Cake was in the coupon section of the Sunday Newspaper.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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No-Bake Grasshopper Pie

March 20, 2013 Leave a Comment
No-Bake Grasshopper Pie

No-Bake Grasshopper Pie

The No-Bake Grasshopper Pie came from Family Circle- Our Best Recipes.  It would be a good recipe to make for Easter Sunday, March 31, 2013.

No-Bake Grasshopper Pie Recipe

No-Bake Grasshopper Pie

Crust:   1 bad (7 oz.) oval chocolate & mint filled sandwich cookies

½ cup slivered almonds

2 Tbsp. unsalted butter, softened

Filling:   8 oz. mascarpone cheese, softened

1 envelope unflavored gelatin

½ cup crème de menthe syrup

2 Tbsp. confectioners’ sugar

1 ¼ cup plus 1/3 cup heavy cream

Garnish:   mint & chocolate curls

Slice 1 inch off one end of each sandwich cookie. Pulse these trimmed pieces in the food processor with almonds until crumbs are formed and almonds are ground.  Add softened butter, pulse until evenly combined.  Press crumbs onto bottom of 9-inch pie plate, covering your hand with plastic wrap to avoid sticking.  Prop remaining cookies, cut side down, around rim of plate.  Refrigerate until ready to fill.

Filling:  Beat mascarpone slightly with hand mixer until smooth.  Meanwhile, sprinkle gelatin over ¼ cup water in 1-cup glass measuring cup.  Let soften 2 minutes, microwave 15 seconds until gelatin is dissolved.  Cool slightly.

Gradually beat crème de menthe syrup & sugar into mascarpone until blended; mixture will look curdled.  While mixer is running, add 1 ¼ cup heavy cream.  Beat until soft peaks form.  Gradually beat in gelatin; beat until medium-stiff peaks form.  Pour into prepared crust, swirling top decoratively.  Refrigerate 4 hours or until set.

Once pie is set, beat remaining 1/3 cream to soft peaks.  Dollop on top of pie.  Sprinkle with chocolate curls and mint sprigs.

(Recipe for No-Bake Grasshopper Pie was on Family Circle- Our Best Recipes)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Caramel Brownies

March 19, 2013 Leave a Comment
Caramel Brownies

Caramel Brownies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

I love to cook.  My family can’t possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them – particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.

Clara Bakke                                                                                        Coon Rapids, Minnesota

Caramel Brownies Recipe

Caramel Brownies

2 cups sugar

¾ cup baking cocoa

1 cup canola oil

4 eggs

¼ cup 2% milk

1 ½ cups flour

1 tsp. salt

1 tsp. baking powder

1 cup (6 oz.) semi-sweet chocolate chips

1 cup chopped walnuts, divided

14 oz. caramels

1 can (14 oz.) sweetened condensed milk

In a large bowl, beat the sugar, cocoa, oil, eggs and milk.  Combine the flour, salt and baking powder; gradually add to egg mixture until well blended.  Fold in chocolate chips and ½ cup walnuts.

Spoon two-thirds of the batter into a greased 13×9 baking pan.  Bake at 350 F. for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted.  Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonful’s over caramel layer; carefully swirl brownie batter with a knife.

Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not over bake).  Cool on a wire rack.        2 dozen

(Recipe for Caramel Brownies was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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