Pistachio Cheesecake

December 14, 2013 Leave a Comment
Pistachio Cheesecake

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)

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Raspberry Ripple Crescent Coffee Cake Recipe

August 13, 2012 Leave a Comment

Berry Ripple Coffee Cake

This Raspberry Ripple Crescent Coffee Cake is so simple to make, guaranteed this wouldn’t be the only time you’ll make it.  I had a package of crescent rolls left over, so I decided to give it a try.  I couldn’t believe how great it was and simple.

Raspberry Ripple Crescent Coffee Cake Recipe

Berry Ripple Coffee Cake

¾ cup sugar

¼ cup margarine

2 eggs

¾ cup ground almonds

¼ cup flour

1 tsp. lemon or orange peel

1 (8 oz.) pkg. Pillsbury Refrigerated Crescent Rolls

¼ cup almond slices

Preheat oven to 375F.  Beat until smooth the sugar, margarine and eggs.  Add ground almonds, flour and lemon peel; mix well, then set aside.

Lay out the 8 crescents; put 1 teaspoon of strawberry on each.  Roll up each crescent, starting at the shortest side of triangle; rolling to the opposite point.

Place rolls in greased 9 inch pan in 2 circles; 5 rolls on the outside edge, then 3 in the center. Pour the ground almonds mixture over the rolls, then top with sliced almonds.

Bake on 375F. for 25 minutes; after 15 minutes put foil on top of pan; after it baked for a total of 25 minutes, take foil off.  Then bake 10 minutes longer.

 

Recipe for the Berry Ripple Coffee Cake came from a friend of mine.

Go onto my site: annettes-sweet-treats.com, and leave me a message – it’s at the end of the recipe.   I would like to know what you think of the recipes.

Hope you enjoyed the Raspberry Ripple Crescent Coffee Cake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Chocolate Sparkle Cookies Recipe

August 8, 2012 Leave a Comment

Chocolate Sparkle Cookies

My husband, Mike, is ALWAYS working (day and night) on his computer, and one night he came up to me around 9 PM, and said that he found a recipe that was on his computer, and that I might want to make it.  After I read the recipe and it sounded good and I put it aside and thought that I would make it when I had the time.  You see, I made cookies for Mike to bring into work every week, and I put it aside and forgot about it.  It wasn’t until recently, that I found the recipe for Chocolate Sparkle Cookies that I thought it was gone for good, because I couldn’t fine it.

Chocolate Sparkle Cookies Recipe

*** Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know your thoughts. ***

 Chocolate Sparkle Cookies

½ lb. bittersweet chocolate

3 Tbsp. butter, room temp.

2 eggs

1 Tbsp. honey

1/3 cup sugar, plus more for rolling

¾ cup ground almonds

2 tsp. cocoa powder

Pinch of salt

Powdered sugar for garnish

Preheat oven to 325F.   Melt chocolate on top of double boiler, over (but not in contact with) simmering water.  Cut butter into small pieces and mix into heated chocolate until melted.

Beat eggs with mixer, gradually adding the sugar and honey until light and the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes).  Fold into the chocolate-butter mixture.   Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture.

Cover and refrigerate overnight.

Line a baking sheet with parchment paper.  Use a small ice cream scoop to form the dough into 1 inch balls.  Working quickly, roll the balls in granulated sugar.

Place on the baking sheet about 2 inches apart.  Bake at 325F. for about 12 minutes, until the centers are moist, but not wet.  Cool slightly.  Dust lightly with powdered icing sugar.   Makes 36 cookies

 

(Recipe for the Chocolate Sparkle Cookies, was found on the eG Forums in 2010)

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

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