December 2013 Archives - 2/3 - Annette's Sweet Treats

Gingersnap Cheesecake

December 19, 2013 Leave a Comment

Gingerbread Cheesecake

This dessert takes the rich, spicy flavors of gingerbread and transforms them into a soft, creamy cheesecake

Gingersnap Cheesecake Recipe

Gingersnap Cheesecake

Crust:   2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:   4 (8 oz.) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:   1 cup heavy whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F. Line outside of 9 inch springform pan with heavy-duty foil. Combine crust ingredients in medium bowl. Press into bottom and halfway up sides of pan. Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy. Add eggs one at time, pulsing after each addition. Add all remaining filling ingredients; pulse to combine. Pour into crust.

Place pan in large baking or broiler pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple s if liquid. Remove cake from water bath; remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form. Beat in rum until firm but not stiff peaks form. Spread over top of cake. Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

(Recipe for Gingerbread Cheesecake is from Cooking Club, Winter 2014)

Filed Under: Cake Recipes Tagged With: cream cheese, gingersnaps, heavy whipping cream, molasses, powdered sugar, sour cream

Red Velvet Whoopie Pies

December 18, 2013 Leave a Comment

Red Velvet Whoopie Pies

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

www.tasteofhome.com

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling.

Judi Dexheimer Sturgeon Bay, Wisconsin

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

Finely chopped pecans

Preheat oven to 375 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.           2 dozen

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

Filed Under: Cookie Recipes Tagged With: baking cocoa, chopped pecans, confectioners' sugar, cream cheese, red food coloring, semi-sweet chocolate, sour cream, white baking chips, white vinegar

Holly and Eggnog Pie

December 18, 2013 Leave a Comment

Holly and Eggnog Pie

This Holly and Eggnog Pie has a unique crust and a creamy filling brimming with the flavors of the season. It definitely says “Christmas”. I had made this pie for my friend and I gave it to her 2 days before Christmas. She loved this pie!

Holly and Eggnog Pie Recipe

Holly and Eggnog Pie

Crust:   1 (15 oz.) package Pillsbury All Ready Pie Crusts

1 egg, separated

6 – 8 drops red food color

6 – 8 drops green food color

Filling:    1 envelope unflavored gelatin

1 ½ cups eggnog

1 cup powdered sugar

¼ cup margarine, softened

2 (8 oz.) package cream cheese, softened

¼ tsp. nutmeg

½ tsp. rum extract

Allow both crust pouches to stand at room temperature for 20 minutes. Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one crust pie using 9-inch pie pan. Trim dough even with edge of pan. To make decorative edge, using 2-inch holly leaf-shaped cutter or sharp knife or leaf pattern, cut 16 leaves from remaining crust. From dough scraps, make twenty-four ¼ inch balls. Beat egg white in small bowl. Brush edge of crust with egg white. Brush bottoms of leaves and balls with egg white and arrange around edge of crust to resemble holly leaves and berries.

Place half of egg yolk in each of 2 custard cups. Add red food color to one and green food color to the other, mix well. With small brush, paint green mixture on leaves; paint red mixture on berries. Bake at 450 F. for 9 to 11 minutes or until lightly browned. Cool completely.

In a small saucepan, evenly sprinkle gelatin over ½ cup of the eggnog; let stand 1 minute to soften gelatin. Cook over medium heat, stirring constantly until gelatin is dissolved. Remove from heat; set aside. In large mixer bowl, combine powdered sugar, margarine and cream cheese. Beat at low speed until light and fluffy. Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog. Beat on high speed until smooth. Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into cooled crust. Refrigerate until firm, about 4 hours. If desired, sprinkle with nutmeg. Store in refrigerator.         10 servings

TIPS: If desired, cut and paint additional holly leaves and berries to decorate surface of pie. Bake on ungreased cookie sheet at 450 F. for 4 minutes or until lightly browned. Position on pie as desired.

Unused pie crust dough can be baked into sweet treats. Using 2-inch cookie cutters with sugar, colored sugar or a cinnamon-sugar mixture. Bake on ungreased cookie sheet at 450 F. for 5 to 8 minutes or until light golden brown.

(Recipe for Holly and Eggnog Pie was in Pillsbury Classic Cookbook, Holiday, Keeping in Touch with Family and Friends, 1992 issue)

Filed Under: Pie Recipes Tagged With: cream cheese, eggnog, Pillsburry All Ready Pie Crust, rum extract, unflavored gelatin

Gingerbread Trifle

December 18, 2013 Leave a Comment

Gingerbread Trifle

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

This tasty dessert was a hit when I served it to our Bible study group. It’s a wonderful blend of flavors and a great ending to holiday meals. If you don’t have leftover gingerbread, bake some from a boxed mix to assemble this trifle.

Betty Klenberger Florissant, Missouri

Gingerbread Trifle Recipe

Gingerbread Trifle

2 cups cold milk

1 package (3.4 oz.) Instant French vanilla pudding mix

7 cups cubed Gingerbread Cake

¾ cup English toffee bits or almond brickle chips

1 carton (8 oz.) frozen whipped topping, thawed

1 maraschino cherry

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

In a 2-quart serving bowl, layer half of the cake cubes and pudding. Top with remaining toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry. 8-10 servings

(Recipe for Gingerbread Trifle was on www.tasteofhome.com, 2012)

Filed Under: Savory Tagged With: English toffee bits, frozen whipped topping, gingerbread cake, Instant French vanilla pudding mix

Crown Pork Roast with Apple-Cranberry Stuffing

December 17, 2013 Leave a Comment

Crown Pork Roast with Apple-Cranberry Stuffing

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

For something different this holiday season, give your guest the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish.

Donna Goutermont Juneau, Alaska

Crown Pork Roast with Apple-Cranberry Stuffing Recipe

Crown Pork Roast with Apple-Cranberry Stuffing

2 tsp. salt

1 tsp. pepper

1 tsp. dried sage leaves

1 pork crown roast (14 ribs and about 9 Lbs.)

Stuffing: ½ cup butter, cubed

1 large onion, chopped

1 celery rib, chopped

2 medium apples, peeled and chopped

½ cup dried cranberries

1 ½ tsp. minced fresh thyme or ½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

8 cups soft whole grain bread crumbs

½ cup chicken broth

Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover ribs ends with foil. Bake, uncovered, at 350 F. for 1 ½ hours.

For stuffing, melt butter in a large skillet. Add onion and celery; sauté until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth.

Carefully spoon stuffing into center of roast. Bake 45-60 minutes longer or until a meat thermometer reads 145 F. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve. 14 servings

(Recipe for Crown Pork Roast with Apple-Cranberry Stuffing was on www.tasteofhome.com, 2013)

Filed Under: Savory Tagged With: apples, celery ribs, chicken broth, crown pork roast, dried cranberries, dries sage leaves, fresh thyme, whole grain bread crumbs

Cranberry-Swirl Cheesecake Bars

December 16, 2013 Leave a Comment

Cranberry-Swirl Cheesecake Bars

This dessert combines the best parts of cheesecake – an unctuous creamy filling and a cookie crumb crust – in an easy-to-make bar. Jellied cranberry sauce creates the vibrant swirl of flavor and color. Chill the bars at least 2 hours before serving.

Cranberry-Swirl Cheesecake Bars Recipe

Cranberry-Swirl Cheesecake Bars

20 chocolate wafer cookies, coarsely broken

¼ cup semi-sweet chocolate chips

1 Tbsp. plus 1/3 cup sugar, divided

3 Tbsp. unsalted butter, melted

¾ cup (14 oz., can) jellied cranberry sauce

1 tsp. grated orange peel

2 (8 oz. each) cream cheese, softened

1 egg

1 egg yolk

½ tsp. vanilla

Heat oven to 350 F. Line 8 inch square baking pan with foil, leaving edges slightly overhanging; lightly coat bottom with cooking spray. Pulse cookies, chocolate chips and 1 tablespoon of the sugar in food processor until finely ground. Add butter; pulse until moist clumps form. Press into bottom of pan.

Bake 8 minutes or until set. Cool completely on wire rack.

Meanwhile, puree cranberry sauce and orange peel in food processor until smooth; remove. Pulse cream cheese and remaining 1/3 cup sugar in clean food processor until smooth. Add egg and egg yolk one at a time, pulsing briefly until blended. Add vanilla; pulse just until blended. Pour over crust.

Pour cranberry mixture in large spoonfuls randomly over top of cheesecake mixture. Run thin knife gently through batter to swirl.

Bake 25 to 30 minutes or until cheesecake is just set but not firm and toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours or overnight until firm. Use foil to remove bars from pan before cutting. Store in refrigerator. 16 bars

(Recipe for Cranberry-Swirl Cheesecake Bars was in Cooking Club magazine, Winter 2014)

Filed Under: Cake Recipes Tagged With: chocolate wafer cookies, cream cheese, jellied cranberry sauce, semi-sweet chocolate chips

Cranberry Layer Cake

December 15, 2013 Leave a Comment

Cranberry Layer Cake

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

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett Galena, Ohio

Cranberry Layer Cake Recipe

Cranberry Layer Cake

1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting: 1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. 12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

Filed Under: Cake Recipes Tagged With: canola oil, chopped walnuts, confectioners' sugar, cream cheese, fresh cranberries, grated orange peel, white cake mix

Pistachio Cheesecake

December 14, 2013 Leave a Comment

Pistachio Cheesecake

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

www.tasteofhome.com

This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I’ve never seen cheesecake disappear so quickly!

Karen Ankerson Manistee, Michigan

Pistachio Cheesecake Recipe

Pistachio Cheesecake

2 cups flour

½ cup ground almonds

½ cup cold butter

6 pkgs. (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

2 pkgs. (3.4 oz. each) pistachio pudding mix

5 eggs, lightly beaten

Chocolate syrup, optional

Whipped cream and chopped pistachio, optional

In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1 ¼ inch up the sides of a greased 10 inch springform pan. Bake at 400 F for 10 minutes.

Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust.

Place pan on a baking sheet. Reduce heat to 350 F. Bake for 55-60 minutes or until the center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge on pan to loosen; cool 1 hour longer. Refrigerate overnight.

Slice cheesecake; drizzle slice with chocolate syrup. Garnish with whipped cream and pistachios if desired. 12-14 servings

(Recipe for Pistachio Cheesecake was on www.tasteofhome.com)

Filed Under: Cake Recipes Tagged With: cream cheese, ground almonds, instant pistachio pudding mix, sweetened condensed milk

Cheddar Chicken Potpie

December 13, 2013 Leave a Comment

Cheddar Chicken Potpie

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

www.tasteofhome.com

Cheddar soup is one of my favorites, but it’s a bit too rich for my husband’s tastes. So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy. If I’m in a hurry and don’t have the time this takes to bake, I’ll leave off the crust, add extra milk and serve it as a chowder.

Sandra Cothran Ridgeland, South Carolina

Cheddar Chicken Potpie Recipe

Cheddar Chicken Potpie

Crust:   1 cup flour

½ tsp. salt

5 Tbsp. cold butter, cubed

3 Tbsp. cold water

Filling:   1 ½ cups chicken broth

2 cups peeled cubed potatoes

1 cup sliced carrots

½ cup sliced celery

½ cup chopped onion

¼ cup flour

1 ½ cups milk

2 cups (8 oz.) shredded sharp cheddar cheese

4 cups cubed cooked chicken

¼ tsp. poultry seasoning

Salt and pepper to taste

For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.

For filling, place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.

In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10 inch (2 ½ to 3 qt.) casserole. Set aside

On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.

Bake at 425 F. for 40 minutes or until golden brown.             6 servings

(Recipe for Cheddar Chicken Potpie came from Taste of Home (tasteofhome.com)

Filed Under: Savory Tagged With: carrots, celery, chicken broth, cold butter, cubed cooked chicken, cubed potatoes, shredded sharp cheddar cheese

Gingersnap Cheesecake

Holly and Eggnog Pie

Gingerbread Trifle

Crown Pork Roast with Apple-Cranberry Stuffing

Cranberry-Swirl Cheesecake Bars

Cranberry Layer Cake

Pistachio Cheesecake

Cheddar Chicken Potpie

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