Lemony White Chocolate Cheesecake

December 30, 2014 Leave a Comment

 

Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake

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

www.tasteofhome.com

 

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat.  It’s always a hit!

             Marlene Schollenberger                                                               Bloomington, Indiana

 

Lemony White Chocolate Cheesecake Recipe

 

Lemony White Chocolate Cheesecake

1 ¼ cup flour

2 Tbsp. confectioners’ sugar

1 tsp. grated lemon peel

½ cup cold butter, cubed

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

1 ¼ cups sugar

10 oz. white baking chocolate, melted and cooled

2 Tbsp. flour

2 Tbsp. heavy whipping cream

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 tsp. vanilla extract

4 eggs, lightly beaten

White chocolate curls and lemon peel strips, optional

 

Preheat oven to 325 F.  Place in a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely warp foil around pan; set aside.

In a small bowl, combine the flour, confectioners’ sugar and peel; cut in butter until crumbly.  Press onto the bottom and 1 inch up the sides of prepared pan.  Place on a baking sheet.  Bake 25-30 minutes or until golden brown.  Cool on wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.

Place pan in a large baking pan; add 1 inch of hot water to large pan.  Bake 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath.  Cool on wire rack 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remove sides of pan.  Garnish with white chocolate and lemon peel if desired.            12 servings

 

(Recipe for Lemony White Chocolate Cheesecake was in www.tasteofhome.com, 2014)

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Fresh Strawberries & Amaretto Cream Pie

July 25, 2014 Leave a Comment
Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie

 

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

www.tasteofhome.com

 

Strawberry pie is even more luscious when you cover it with a generous layer of amaretto cream.  Keep this recipe in mind whenever you have a bounty of fresh berries.

         Chris O’Connell                                                                              Mohnton, Pennsylvania

 

Fresh Strawberries & Amaretto Cream Pie Recipe

 

Fresh Strawberries & Amaretto Cream Pie

¾ cup sliced almonds, toasted

1 cup flour

¼ cup confectioners’ sugar

1/8 tsp. salt

¼ cup cold butter, cubed

2 Tbsp. shortening

3 to 4 Tbsp. ice water

Filling:    4 cups sliced fresh strawberries, divided

1 Tbsp. lemon juice

½ cup water

½ cup sugar

¼ cup cornstarch

4 to 6 drops red food coloring, optional

Amaretto Cream:    1 cup heavy whipping cream

2 Tbsp. sour cream

1 Tbsp. confectioners’ sugar

2 Tbsp. Amaretto or ½ tsp. almond extract

 

Place almonds in a food processor; cover and pulse until almonds are finely ground.  Add flour, confectioners’ sugar and salt; pulse until blended.  Add butter and shortening; pulse until butter and shortening are the size of peas.  While pulsing, add just enough ice water to form moist crumbs.  Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch deep-dish plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  Line UNPRICKED PASTRY SHELL with a double thickness of HEAVY-DUTY FOIL.  Fill with dried beans, uncooked rice or pie weights.

Bake at 425 F. for 8 minutes.  Remove foil and weights; bake 5-7 minutes longer or until golden brown.  Cool on a wire rack.

In a large bowl, mash 1 cup strawberries with the lemon juice.  Add water.  In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture.  Bring to a boil over medium heat, stirring CONSTANTLY.  Cook and stir for 2 minutes or until thickened.  Transfer to a large bowl; stir in food coloring if desired.  Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.

Fold in remaining sliced berries; transfer to crust.  Refrigerate for at least 3 hours or until set.

In a small bowl, beat whipping cream until it begins to thicken.  Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form.  Spread over filling.  Top with additional strawberries and almonds if desired.           8 servings

To toast nuts, spread into a 15 x 10 inch baking pan.  Bake 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.  When using pie weights, cool before storing.  Beans and rice may be reused for pie weights, but not for cooking.

 

(Recipe for Fresh Strawberries & Amaretto Cream Pie was on www.tasteofhome.com, 2014)

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Raspberry-Lemon Muffins

April 28, 2014 Leave a Comment
Raspberry-Lemon Muffins

Raspberry-Lemon Muffins

 

These Raspberry-Lemon Muffins would be a good addition to your Sunday brunch.  I’m sure your family and friends would LOVE them.

Raspberry-Lemon Muffins Recipe

Raspberry-Lemon Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (DO NOT THAW)

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 flour

¼ cup cold butter

 

Heat oven to 400 F.  Line 12 muffin cups with paper baking cups.  Lightly spoon flour into measuring cup.  In large bowl, combine flour, sugar, baking powder and salt; mix well.

In a small bowl, combine half-and-half, oil, lemon extract and eggs; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Carefully fold in raspberries.  Divide batter evenly into the paper-lined muffin cups

Topping:  In small bowl mix all ingredients until crumbly.  Sprinkle over batter.

Bake on 400 F. for 18 – 23.

(Recipe for Raspberry-Lemon Muffins was a recipe I put together, 2014)

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Pumpkin Bread Pudding with Gingered Creme Anglaise

January 3, 2014 Leave a Comment

 

Gingered Creme Anglaise

Gingered Creme Anglaise

A new twist on a classic Fall flavor.  To make the Pumpkin Bread Pudding, the only thing you would have to buy would be the heavy cream, everything else you already have.

 

Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding

4 cups white bread, cut into cubes

4 eggs

3 egg yolks

1 ½ cups milk

1 ½ cups heavy cream

¾ cup canned pumpkin puree

1 cup sugar

¼ tsp. salt

1 Tbsp. rum or brandy

¼ tsp. nutmeg

1 tsp. cinnamon

¼ tsp.  ground cloves

2 Tbsp. butter, cold and cut into pieces

Preheat oven to 350 F.  Grease a 13 x 9 inch baking pan.  Put dry bread cubes on cookie sheet in oven 10 to 15 minutes.  Place bread cubes in pan.

In large mixing bowl, whisk together all pudding ingredients except butter.  Pour mixture over bread cubes.  Let sit 10 minutes until bread is fully soaked.  Dab butter over top.

Bake 40 to 50 minutes.  Pudding should be set in center, but not dry.

 

(Recipe for Pumpkin Bread Pudding was in Newsday, USA Weekend, 2013)

 

 

Gingered Creme Anglaise

Gingered Creme Anglaise

 

Gingered Crème Anglaise

Gingered Crème Anglaise

1 cup milk

1 cup heavy cream

2 tsp. ground ginger

1 tsp. vanilla

5 tsp. egg yolks

½ cup sugar

 

In a medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally.  Remove from heat.

While mixture is heating, in a medium bowl, whisk together egg yolks and sugar until smooth.  Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly.  This is to temper the mixture so that the eggs do not cook when combining two temperatures.  Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.  Returning pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.  Do not boil, or sauce will CURDLE (see Quick Tip).  Set aside, uncovered.  Pour over warm pudding, and serve.

Quick Tip:

No stale bread?  Dry bread cubes on a cookie sheet in 350 F. oven for 10 to 15 minutes.

When baking, pudding edges will puff up higher on the sides, but will deflate once it’s removed from the oven.

If sauce curdles, remove from stove and whirl in a blender.  As hot liquids tend to splash, be careful, the sauce DOSE NOT SPLASH OUT OF THE BLENDER WHILE BLENDING.

To store, cover and chill separately in airtight containers for up to 3 days.  Reheat just before serving.

(Recipe for Gingered Crème Anglaise was in Newsday, USA Weekend, 2013)

 

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Cheddar Chicken Potpie

December 13, 2013 Leave a Comment
Cheddar Chicken Potpie

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)

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Mini Maple Cinnamon Rolls

October 25, 2013 Leave a Comment
Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

 

Mini Maple Cinnamon Rolls

Maple syrup sweetens these lovely cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm.

             Juanita Carlsen                                                        North Bend, Oregon

24 ServingsPrep: 20 min. + rising Bake: 20 min

 

Ingredients

  • 2/3 cup milk
  • 1/3 cup maple syrup
  • 1/3 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 1 package (1/4 ounce) active dry yeast
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons bread flour
  • 4 teaspoons ground Tone’s® Ground Cinnamon
  • 6 tablespoons cold butter
  • MAPLE ICING:
  • 1 cup confectioners’ sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • 1 to 2 teaspoons milk

Directions

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
  • When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle.  Roll up jelly-roll style, starting from a long side; pinch seam to seal.
  • Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners’ sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.

Recipe for Mini Maple Cinnamon Rolls was in Taste of Home, 2013

 

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Blueberry Muffins Recipe

August 23, 2012 Leave a Comment

Blueberry Muffins

I made these Blueberry Muffins in 1987 for the first time, and they were so delicious and easy that I’ve made them every year since.  It’s now 2012, and I know that every time you go to the fruit section at the market, the first thing you see is BLUEBERRIES.  I keep on thinking of toasting the blueberry muffins with butter, and having a nice hot cup of tea.  Boy, that does sound good.

Blueberry Muffins Recipe

Blueberry Muffins

½ cup sugar

¼ margarine or butter, softened

1 egg

2 ½ cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

½ cup blueberries, washed and drained

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 cup flour

¼ cup cold butter

 

Preheat oven to 375 F.  Line the cupcake pans with paper liners; about 12 to 14.  Cream butter and sugar until fluffy.  Beat in egg.  In separate bowl; combine flour, baking powder and salt.  Add dry ingredients to sugar mixture alternately with the milk; and vanilla and beat well.  Then fold in the blueberries.

In small bowl, mix sugar, cinnamon, flour and butter.  Mix until crumbly.  Sprinkle over batter.  Then bake the muffins on 375 F. for 20 to 25 minutes

(Recipe for the Blueberry Muffins came from Marie Shea)

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 on the RECIPE.

Hope you enjoyed making the Blueberry Muffins recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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