• Desserts 25.01.2010 No Comments
    cheesecake barsCrust:
    3/4 cup walnuts
    1 package graham crackers
    1/4 cup sugar
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/8 teaspoon ground cloves
    1/4 cup butter, melted
    Filling:
    2 (8 ounce) packages cream cheese, softened
    3/4 cup sugar
    2 eggs, lightly beaten
    1 cup canned pumpkin
    1 teaspoon ground cinnamon, divided
    2 tablespoons chopped walnuts

    Directions:

    In a food processor, combine the walnuts and crackers.  Pulse until crackers are crushed and nuts are finely chopped.  Pour into a small bowl and add the  sugar and spices; stir in butter. Press onto the bottom of an ungreased 9 x 13 pan.

    For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 3/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust and spread evenly.  Sprinkle the top with walnuts and remaining cinnamon.

    Bake at 350° for 35-40 minutes or until center is  set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.

  • Desserts 18.03.2009 No Comments

    from Joy of Cooking

    12 to 16 ounces white bread, stale but not hard
    3/4 cup raisins (optional)
    4 large eggs
    3/4 cup sugar
    1 teaspoon vanilla
    1 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon salt
    3 cups milk

    Directions:

    Butter a 2-quart baking dish.  Trim the crusts from the bread and cut into 1/2-inch cubes.  Spread the bread evenly in the prepared baking dish, and scatter the raisins over the top if using.  (I put half the bread in the pan, scatter the raisins, and then add the other half of the bread.)

    Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg and salt.  Whisk in the milk.  Carefully pour the milk and egg mixture over the bread in the dish.  Let it stand for 30 minutes, occasionally pressing down on the bread with a spatula to help it absorb the liquid.

    Preheat the oven to 350ºF.   Place the baking dish in a larger baking pan.  Transfer to the hot oven, then gently pour hot tap water into the larger baking dish, around the bread pudding, about halfway up the bread pudding dish.  (This is a water bath and really makes a difference!)  Bake in the oven until puffed and firm in the center, about 1 1/4 hours.  Serve warm or cold with whipped cream.

    The pudding can be made several days in advance, cover with foil and refrigerate.  To reheat, bake for 15 minutes in a 325ºF oven.

  • from The Bon Appetit Fast Fresh Easy Cookbook

    2 cups reduced fat milk
    2/3 cup basmati rice
    1/2 cup sugar
    1/2 cup sweetened flaked coconut
    2 (14-oz) cans light unsweetened coconut milk, divided

    Directions:

    Combine the first four ingredients in a heavy large saucepan.  Stir in 1 can of coconut milk.  Bring just to a simmer over medium-high heat, stirring occasionally.  Reduce heat to very low and simmer gently, uncovered, until the pudding is thick and the rice is very tender, stirring occasionally during the first 45 minutes of cooking, and then stirring frequently during the last 15 minutes, 1 hour total.

    Stir in the second can of coconut milk.  Transfer the rice pudding to a bowl; press plastic wrap directly onto the surface and chill until cold, at least 4 hours.

    Makes 6 generous servings.  Can be made ahead up to 2 days.  Keep chilled.

  • 1 cup flour, sifted (1/2 white; 1/2 whole wheat)
    1/2 cup oatmeal, uncooked
    1 cup brown sugar, packed
    1 teaspoon cinnamon
    1/2 cup chilled butter
    1/2 cup chopped nuts (optional)
    About 3 quarts sliced apples
    3 tablespoons corn starch
    1/2 teaspoon cinnamon
    2 tablespoons lemon juice

    Preheat oven to 375ºF.  Prepare two 8-inch square pans by spraying with cooking spray.  (Alternately, use one 9 x 13 pan.)

    In a mixing bowl combine the flour, oatmeal, brown sugar and cinnamon.  Mix well.  Drop in the cold butter and cut in using a pastry blender until nice and crumbly.  Stir in the nuts, if using.  Set mixture aside

    In a large mixing bowl, combine the apple slices, cornstarch, 1/2 teaspoon of cinnamon and lemon juice.  Toss to combine.  Divide apple mixture between the two prepared pans.  It’s okay if the apples mound up a bit over the edges of the pan.

    Carefully, divide the crumb mixture between the two pans.  Just sprinkle it all over the apples evenly.

    Place the two pans onto a more sturdy baking sheet and pop in the oven for 1 hour.

    Serve warm or at room temperature.

    To freeze, allow to cool completely.  Then cover with heavy duty foil, place in a large freezer bag, label and freeze.  To serve, pop into a 375ºF from frozen, foil removed, for about 35 minutes, or until hot throughout.

  • Desserts 25.08.2008 No Comments

    “From Amish and Mennonite Kitchens”

    1 cup flour, sifted (1/2 white; 1/2 whole wheat)
    1/4 cup oatmeal, uncooked
    1 cup brown sugar, packed
    1/2 cup butter, melted
    1 teaspoon cinnamon
    1 cup sugar
    2 Tablespoons corn starch
    1 cup water
    1 teaspoon vanilla
    2 cups rhubarb, diced

    1.  Stir together flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.  Set aside half of crumbs.  Pat remaining crumbs over bottom of a 9″ square baking pan that’s been greased or sprayed.

    2. Combine sugar, cornstarch, water, and vanilla in a saucepan, stirring until smooth.  Add rhubarb and cook until mixture becomes thick and clear.

    3. Pour rhubarb sauce over the crumbs.  Crumble remaining crumbs over the top of the sauce.

    4. Bake at 350ºF for 1 hour.

    Variation:  Use cherries or blueberries instead of the rhubarb.

  • Serves 4

    3/4 cup plus 2 Tablespoons all-purpose flour
    1/4 cup plus 2 Tablespoons sugar
    3 Tablespoons cocoa
    1/2 teaspoon baking soda
    1/8 teaspoon salt
    1 egg, separated
    1 cup buttermilk
    3 Tablespoons vegetable oil

    Place the egg white in a small mixing bowl and beat to stiff peaks with a hand mixer- this should take about 3 minutes or so. Set aside.

    In a small mixing bowl, combine the egg yolk, buttermilk, and oil.  Mix well.

    In another separate bowl, combine the flour, sugar, cocoa, baking soda and salt.  Mix well, sifting if necessary to remove lumps.   Add the dry ingredients to the buttermilk mixture and stir to combine.

    Add the beaten egg whites to the bowl and gently fold into the batter until combined.

    Cook in a standard waffle iron according to manufacturer’s instructions.  If necessary, place the waffles in a preheated 350ºF oven to crisp up a bit.

    Make 4 16-inch waffles.

  • Desserts 13.03.2008 No Comments
    4 cups soft bread cubes- crusts removed
    3/4 cup sugar
    4 eggs, separated 
    Zest and juice of 1 lemon
    1/4 cup butter, melted
    2/3 cup milk

     Preheat oven to 350ºF.  Butter a 1 1/2 quart baking dish.

    Combine the egg yolks and the sugar in a mixing bowl and beat until thick and creamy.  Add the zest and lemon juice, melted butter, and milk.  Beat well.  Pour this mixture over the bread cubes and toss to combine.

    Beat the egg whites until stiff peaks form.  Gently fold the egg whites into the bread mixture.   Pour into the buttered baking dish and bake at 350ºF for 30 minutes.

    Serve warm with lightly sweetened whipped cream.  This is also good served cold, but will deflate before serving.  Serves 6.

  • Desserts 17.09.2007 No Comments


    Crust:
    1 package chocolate graham crackers, crushed
    2/3 cup margarine, melted
    1 tablespoon sugar

    Filling:
    3 packages (8 ozs) Neufchatel cheese
    1 cup sugar
    3 large eggs
    3/4 cup sour cream
    1 Tablespoon vanilla
    2 cups crushed Oreos (about 1/2 a package)

    Topping:
    Hot fudge sauce
    1 cup crushed Oreos
    1/2 cup marshmallow fluff stirred with 2 tablespoons milk to drizzling consistency

    Preheat oven to 325ºF.
    In a small bowl, combine crust ingredients. Press into the bottom of a springform pan. (I used a 10-inch springform pan.) Set aside.

    Using a hand mixer, beat together Neufchatel cheese and sugar until well combined and creamy. Beat in the eggs, one at a time, beating well after each addition. Mix in sour cream and vanilla. Gently fold in the Oreo crumbs and pour the cheese mixture onto the crust. Smooth the top evenly.

    Bake in a 325ºF oven for 45 minutes, or until the edges of the cheesecake puff slightly and the center still jiggles slightly when shaken. Turn the oven off, and leave the cheesecake in the oven for another 30 minutes. Remove from the oven to cool completely.

    Once cool, cover with foil and place in the refrigerator overnight- this is important, don’t skip the overnight refrigeration.

    A few hours before serving, run a sharp knife around the edges to release the cheesecake from the pan. Top the cheesecake with the hot fudge sauce, followed by the remaining Oreo cookie crumbs, followed by the marshmallow drizzle. The topping is all optional, but really makes for a stunning presentation.

    Makes about 16 servings when made in a 10 inch pan.


  • 1/2 cup butter
    1 cup sugar
    3/4 cup self-rising flour
    3/4 cup milk
    1 28-oz can sliced peaches in heavy syrup, undrained
    cinnamon for sprinkling (optional)

    Preheat oven to 350ºF.

    Place butter in a 2-quart baking dish and set in the hot oven to melt the butter. Meanwhile, stir sugar and flour together and mix well. Slowly add the milk and stir to prevent batter from forming lumps.

    Carefully, remove baking dish with melted butter from the oven and carefully pour batter directly on top of the butter. DO NOT STIR TOGETHER. Spoon the peaches on top of the batter, then very gently, pour the reserved syrup on top. AGAIN, DO NOT STIR. Sprinkle on cinnamon at the point if using.

    The most important part of this dish is not stirring the mixture. Pop it into the oven as is, and bake for 35-40 minutes, or until golden brown. The crust will rise above the fruit, producing a fantastic crust with a gooey, fruity bottom. Serve warm with vanilla ice cream or freshly whipped cream.

  • Desserts, Salad 26.02.2007 No Comments


    1 package cream cheese (8 ounce) softened
    1 cup powdered sugar
    1 container Cool Whip (12 ounce) thawed
    6 Snickers candy bars
    4 granny smith apples (4 to 6)

    1. Mix cream cheese and powdered sugar until thoroughly blended.
    2. Fold in Cool Whip.
    3. Cut Snickers into bite size chunks and add to cream cheese mixture.
    4. Chop the apples into chunks and stir inches.
    5. Chill 1 hour before serving.
    6. Chilling for a long period of time (such as overnight)will result in liquid being released from the salad.

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