prep time: 30 minutes
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts
12.22.2014
6.30.2014
corn cazuela
prep time: tbd
cook time: 45 - 60 minutes
servings: tbd
ingredients:
dried corn husks
3 pounds corn kernels
1/2 pound butter - at room temperature
3/4 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 ounces cream cheese
1/2 cup cream
1 cup diced green chilies
1 pound grated jack cheese
steps:
1. soak 10 -12 corn husks and when pliable, line a 2-quart round or 9 x 13 casserole dish. preheat oven to 350 degrees.
2. puree all but 2 cups corn kernels in food processor. blend in cream cheese, butter, and cream. place in mixing bowl and add the 2 cups of corn, cornmeal, sugar, salt and all but 1 - 1 1/2 cups cheese.
3. place one-half of the batter in the casserole dish, on top of the husks, and sprinkle with diced green chilies. top with the remaining batter. sprinkle the remaining cheese over the top and bake, uncovered, for 45 - 60 minutes until browned and set.
- food of vail
cook time: 45 - 60 minutes
servings: tbd
ingredients:
dried corn husks
3 pounds corn kernels
1/2 pound butter - at room temperature
3/4 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 ounces cream cheese
1/2 cup cream
1 cup diced green chilies
1 pound grated jack cheese
steps:
1. soak 10 -12 corn husks and when pliable, line a 2-quart round or 9 x 13 casserole dish. preheat oven to 350 degrees.
2. puree all but 2 cups corn kernels in food processor. blend in cream cheese, butter, and cream. place in mixing bowl and add the 2 cups of corn, cornmeal, sugar, salt and all but 1 - 1 1/2 cups cheese.
3. place one-half of the batter in the casserole dish, on top of the husks, and sprinkle with diced green chilies. top with the remaining batter. sprinkle the remaining cheese over the top and bake, uncovered, for 45 - 60 minutes until browned and set.
- food of vail
5.07.2014
spicy chrimp and egg salad sanwiches
prep time: 15 minutes
servings: 4
ingredients:
1. 1 pound candian pacific shrimp - boiled, chilled and chopped
5 large eggs - hard-boiled, peeled and halved
3 slices bacon - cooked and crumbled
1/2 cup olive oil
1 tablespoon frank's red hot sauce
1 tablespoon dijon mustard
1 tablespoon chive & onion cream cheese
1/4 cup chopped green onions
salt
pepper
2 vine tomatoes - sliced
4 large leaves lettuce
8 slices bread
steps:
1. separate the egg whites and yolks into separate bowls. chop the egg whites and add the shrimp, green onions, bacon, and a pinch of salt and pepper.
2. to the yolks, add the olive oil, cream cheese, mustard, and hot sauce. whip until smooth. add the yolk mixture to the egg white mixture and mix.
3. set out four slices of bread. place a piece of lettuce on two of the slices and add about 3/4 cup of the egg salad to the center. spread to the corners. top with tomato and the other slice of bread.
- best of this life
servings: 4
ingredients:
1. 1 pound candian pacific shrimp - boiled, chilled and chopped
5 large eggs - hard-boiled, peeled and halved
3 slices bacon - cooked and crumbled
1/2 cup olive oil
1 tablespoon frank's red hot sauce
1 tablespoon dijon mustard
1 tablespoon chive & onion cream cheese
1/4 cup chopped green onions
salt
pepper
2 vine tomatoes - sliced
4 large leaves lettuce
8 slices bread
steps:
1. separate the egg whites and yolks into separate bowls. chop the egg whites and add the shrimp, green onions, bacon, and a pinch of salt and pepper.
2. to the yolks, add the olive oil, cream cheese, mustard, and hot sauce. whip until smooth. add the yolk mixture to the egg white mixture and mix.
3. set out four slices of bread. place a piece of lettuce on two of the slices and add about 3/4 cup of the egg salad to the center. spread to the corners. top with tomato and the other slice of bread.
- best of this life
12.31.2013
mocha oreo cookie balls
prep time: tbd
servings: tbd
ingredients:
1 8-ounce package cream cheese - softened
1 1/2 teaspoons instant espresso powder
2 tablespoon kahlua
1 15.75-ounce package of oreo chocolate cream cookies - finely crushed (about 3 cups)
chocolate bark or chocolate candy melts - melted
gold disco dust - garnish
chocolate-covered coffee beans - garnish
steps:
1. line a baking sheet with parchment and set aside. in a large mixing bowl, mix the cream cheese, espresso powder and kahula until smooth. stir in the cookie crumbs until blended.
2. shape into 1-inch balls and place on a parchment lined baking sheet. freeze for 10 minutes.
3. remove cookies from freezer and dip them in the melted chocolate. place back on the parchment lined pan and sprinkle with the disco dust and place a coffee bean on each. allow chocolate to set.
- unknown
servings: tbd
ingredients:
1 8-ounce package cream cheese - softened
1 1/2 teaspoons instant espresso powder
2 tablespoon kahlua
1 15.75-ounce package of oreo chocolate cream cookies - finely crushed (about 3 cups)
chocolate bark or chocolate candy melts - melted
gold disco dust - garnish
chocolate-covered coffee beans - garnish
steps:
1. line a baking sheet with parchment and set aside. in a large mixing bowl, mix the cream cheese, espresso powder and kahula until smooth. stir in the cookie crumbs until blended.
2. shape into 1-inch balls and place on a parchment lined baking sheet. freeze for 10 minutes.
3. remove cookies from freezer and dip them in the melted chocolate. place back on the parchment lined pan and sprinkle with the disco dust and place a coffee bean on each. allow chocolate to set.
- unknown
11.20.2013
alder's pub cheese with potato bread chips
prep time: tbd
cook time: tbd
servings: 2 1/2 cups
ingredients:
1/2 loaf sliced potato bread, cursts removed
melted butter
sea salt
1 bottle red wine
5 cloves garlic - peeled
2 large shallots - peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon dijon mustard
1 tablespoon red miso paste
2/3 cup whole milk
6 ounces cream cheese - at room temperature
2 1/4 cups aged cheddar - coarsely grated
pistachio nuts - chopped
steps:
1. preheat the oven to 200 degrees. place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. brush both sides of the bread with butter and sprinkle lightly with salt. repeat with remaining bread slices. spread flattened slices out on baking sheet. bake until golden and crisp, about 4 hours.
2. meanwhile, in a large pot over medium heat, combine the wine, garlic, shallots, thyme bay leaf and clove. bring mixture to a boil, reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. strain mixture through a fine-mesh sieve into a bowl. use a rubber spatula to press on the solids and extract additional liquid. whisk in mustard and miso. cool to room temperature.
3. place a medium bowl in a freezer to chill. meanwhile, in a food processor, combine 1/3 cup of the wine mixture (save or discard the remainder), milk, cream cheese and cheddar. run until the mixture is fairly smooth, stop to scrape down the sides occasionally.
4. scrape the mixture into a medium-sized pot. cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 - 10 minutes. pour mixture into the chilled bowl and whisk to cool. chill in the refrigerator until very cold, at least 4 hours.
5. serve pub cheese in a bowl with the potato bread chips alongside. garnish cheese with pistachio nuts.
- new your times, october 2013
cook time: tbd
servings: 2 1/2 cups
ingredients:
1/2 loaf sliced potato bread, cursts removed
melted butter
sea salt
1 bottle red wine
5 cloves garlic - peeled
2 large shallots - peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon dijon mustard
1 tablespoon red miso paste
2/3 cup whole milk
6 ounces cream cheese - at room temperature
2 1/4 cups aged cheddar - coarsely grated
pistachio nuts - chopped
steps:
1. preheat the oven to 200 degrees. place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. brush both sides of the bread with butter and sprinkle lightly with salt. repeat with remaining bread slices. spread flattened slices out on baking sheet. bake until golden and crisp, about 4 hours.
2. meanwhile, in a large pot over medium heat, combine the wine, garlic, shallots, thyme bay leaf and clove. bring mixture to a boil, reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. strain mixture through a fine-mesh sieve into a bowl. use a rubber spatula to press on the solids and extract additional liquid. whisk in mustard and miso. cool to room temperature.
3. place a medium bowl in a freezer to chill. meanwhile, in a food processor, combine 1/3 cup of the wine mixture (save or discard the remainder), milk, cream cheese and cheddar. run until the mixture is fairly smooth, stop to scrape down the sides occasionally.
4. scrape the mixture into a medium-sized pot. cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 - 10 minutes. pour mixture into the chilled bowl and whisk to cool. chill in the refrigerator until very cold, at least 4 hours.
5. serve pub cheese in a bowl with the potato bread chips alongside. garnish cheese with pistachio nuts.
- new your times, october 2013
8.05.2013
creamy, smoky, whipped rutabaga
prep time: tbd
cook time: 35 minutes
servings: 8
ingredients:
3 1/2 - 4 pounds rutabagas - peeled and cut into 1-inch thick pieces
2 tablespoons unsalted butter
4 garlic cloves - peeled and roughly chopped
1 1/2 teaspoons salt
1 cup whole milk
4 ounces cream cheese - cut into small chunks
2 tablespoons smoked olive oil
2 teaspoons smoked paprika
pepper
steps:
1. heat butter in a large, heavy 4-quart pot, set over medium heat. once butter has melted, stir in the rutabaga and garlic. stir to coat the vegetables, then sprinkle with salt. pour in the milk and bring to a simmer, then turn heat to low and cover. simmer for 30 minutes. turn off heat, remove lid and let cool for about 5 minutes.
2. using a hand mixer or a stand mixer with the paddle, begin to mash the rutabaga. add the cream cheese and mash to desired consistency. add the olive oil and smoke paprika and mix thoroughly. season with salt and pepper to taste.
- unknown
cook time: 35 minutes
servings: 8
ingredients:
3 1/2 - 4 pounds rutabagas - peeled and cut into 1-inch thick pieces
2 tablespoons unsalted butter
4 garlic cloves - peeled and roughly chopped
1 1/2 teaspoons salt
1 cup whole milk
4 ounces cream cheese - cut into small chunks
2 tablespoons smoked olive oil
2 teaspoons smoked paprika
pepper
steps:
1. heat butter in a large, heavy 4-quart pot, set over medium heat. once butter has melted, stir in the rutabaga and garlic. stir to coat the vegetables, then sprinkle with salt. pour in the milk and bring to a simmer, then turn heat to low and cover. simmer for 30 minutes. turn off heat, remove lid and let cool for about 5 minutes.
2. using a hand mixer or a stand mixer with the paddle, begin to mash the rutabaga. add the cream cheese and mash to desired consistency. add the olive oil and smoke paprika and mix thoroughly. season with salt and pepper to taste.
- unknown
7.18.2013
fruit tart
prep time: 25 minutes
bake time: 10 minutes
servings: 16
ingredients:
1 16 - 18-ounce package refrigerated sugar cookie dough - softened
1 8-ounce package cream cheese - softened
1/4 cup sugar
1/2 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
steps:
1. press cookie dough onto an ungreased 12-inch pizza pan. bake at 350 degrees for 10 - 15 minutes until golden brown. cool on a wire rack.
2. in a small bowl, beat the cream cheese, sugar, and extract until smooth. spread over crust. arrange berries on top. refrigerate until served.
bake time: 10 minutes
servings: 16
ingredients:
1 16 - 18-ounce package refrigerated sugar cookie dough - softened
1 8-ounce package cream cheese - softened
1/4 cup sugar
1/2 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
steps:
1. press cookie dough onto an ungreased 12-inch pizza pan. bake at 350 degrees for 10 - 15 minutes until golden brown. cool on a wire rack.
2. in a small bowl, beat the cream cheese, sugar, and extract until smooth. spread over crust. arrange berries on top. refrigerate until served.
3.29.2013
white macaroni and cheese
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
unsalted butter
salt
1 pound pasta - farfalle, macaroni or shells
6 ounces brie - rind removed and cheese cut into chunks
4 ounces cream cheese - softened and cubed
3 large eggs - lightly beaten
1 cup mascarpone
3 ounces parmigiano-reggiano - grated
3/4 teaspoon pepper
1/4 teaspoon grated nutmeg
steps:
1. heat oven to 375 degrees. butter a 2-quart gratin dish. bring a large pot of heavily salted water to a boil. cook pasta to al dente. drain well.
2. transfer pasta to a large bowl and toss immediately with brie and cream cheese until melted and smooth. in a separate bowl, whisk together eggs, mascarpone and parmigiano. stir egg mixture into pasta. season with pepper and nutmeg.
3. turn pasta into prepared pan. bake until golden brown and bubbling, about 30 minutes. serve immediately.
- new york times, march 2013
cook time: tbd
servings: 6 - 8
ingredients:
unsalted butter
salt
1 pound pasta - farfalle, macaroni or shells
6 ounces brie - rind removed and cheese cut into chunks
4 ounces cream cheese - softened and cubed
3 large eggs - lightly beaten
1 cup mascarpone
3 ounces parmigiano-reggiano - grated
3/4 teaspoon pepper
1/4 teaspoon grated nutmeg
steps:
1. heat oven to 375 degrees. butter a 2-quart gratin dish. bring a large pot of heavily salted water to a boil. cook pasta to al dente. drain well.
2. transfer pasta to a large bowl and toss immediately with brie and cream cheese until melted and smooth. in a separate bowl, whisk together eggs, mascarpone and parmigiano. stir egg mixture into pasta. season with pepper and nutmeg.
3. turn pasta into prepared pan. bake until golden brown and bubbling, about 30 minutes. serve immediately.
- new york times, march 2013
10.24.2012
stuffed banana peppers
prep time: tbd
cook time: 30 minutes
servings: tbd
ingredients:
1 8-ounce package cream cheese
1/4 cup ricotta
1 cup parmesan
1/2 cup bread crumbs
1/2 tablespoon red pepper flakes
1 small chopped onion
1 pound ground sausage - cooked
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix. slice peppers forming a "boat" and remove seeds.
2. fill pepper with sausage mixture. bake about 30 minutes until peppers are browned.
- unknown
cook time: 30 minutes
servings: tbd
ingredients:
1 8-ounce package cream cheese
1/4 cup ricotta
1 cup parmesan
1/2 cup bread crumbs
1/2 tablespoon red pepper flakes
1 small chopped onion
1 pound ground sausage - cooked
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix. slice peppers forming a "boat" and remove seeds.
2. fill pepper with sausage mixture. bake about 30 minutes until peppers are browned.
- unknown
9.30.2012
caramel apple cheesecake bars
prep time: tbd
cook time: 50 minutes
servings: tbd
ingredients:
3 cups flour - separated
1 1/2 cups packed brown sugar - separated
3 sticks butter - room temperature
3 8-ounce packages cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoon vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
jar of caramel sauce
steps:
1. preheat oven to 350 degrees. line a 9 x 13 inch baking dish with aluminum foil. in a bowl, combine the 2 cups flour with 1/2 cup brown sugar. add 2 sticks of butter and use a fork of pastry blender to mix until crumbly. press into the aluminum lined dish. place in the oven until golden brown, about 15 minutes.
2. in a mixing bowl, combine the cream cheese and 3/4 cup sugar. beat until smooth. add the eggs one at a time, beating the mixture between each. add the vanilla and mix. pour over the baked crust.
3. in a mixing bowl combine the apples, 2 tablespoons sugar, cinnamon and nutmeg. sprinkle apples evenly over the cheesecake mixture.
4. combine 1 cup brown sugar, 1 cup flour 1 stick of butter and the oats until crumbly. sprinkle over the apple layer. place the dish back in the oven and bake for 40 - 45 minutes or until cheesecake filling is set. drizzle the top with caramel sauce and cook completely.
- henning love blog
cook time: 50 minutes
servings: tbd
ingredients:
3 cups flour - separated
1 1/2 cups packed brown sugar - separated
3 sticks butter - room temperature
3 8-ounce packages cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoon vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
jar of caramel sauce
steps:
1. preheat oven to 350 degrees. line a 9 x 13 inch baking dish with aluminum foil. in a bowl, combine the 2 cups flour with 1/2 cup brown sugar. add 2 sticks of butter and use a fork of pastry blender to mix until crumbly. press into the aluminum lined dish. place in the oven until golden brown, about 15 minutes.
2. in a mixing bowl, combine the cream cheese and 3/4 cup sugar. beat until smooth. add the eggs one at a time, beating the mixture between each. add the vanilla and mix. pour over the baked crust.
3. in a mixing bowl combine the apples, 2 tablespoons sugar, cinnamon and nutmeg. sprinkle apples evenly over the cheesecake mixture.
4. combine 1 cup brown sugar, 1 cup flour 1 stick of butter and the oats until crumbly. sprinkle over the apple layer. place the dish back in the oven and bake for 40 - 45 minutes or until cheesecake filling is set. drizzle the top with caramel sauce and cook completely.
- henning love blog
7.18.2012
pumpkin ravioli with salted caramel whipped cream
prep time: 70 minutes
cook time: 70 minutes
servings: 24 ravioli
ingredients:
4 tablespoons butter - melted
2 packages cream cheese - softened
1/2 cup canned pumpkin
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup sugar
5 tablespoons flour
1/2 teaspoon pumpkin pie spice
2 cans pillsbury crescent recipe creations refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons caramel syrup
4 tablespoons cinnamon sugar
steps:
1. pre-heat oven to 375 degrees. brush 2 large cookie sheets with 2 tablespoons of the melted butter. in a large bowl, beat cream cheese and pumpkin on medium speed about 1 minute or until smooth. add egg yolk, vanilla, sugar, 3 tablespoons of flour and pumpkin pie spice; beat on low speed until blended.
2. lightly sprinkle work surface with 1 tablespoon of flour. unroll 1 can of dough on floured surface with 1 short side facing you. press dough into 14 x 12-inch rectangle. with paring knife, lightly score the dough in half horizontally. lightly score bottom half of dough into 12 squares. spoon heaping tablespoon of the pumpkin filling onto center of each square. gently lift and position unscored half of dough over filling. starting at the top folded edge, press handle of wooden spoon firmly between the mounts and along edges of pumpkin filling to seal. using toothpick, poke small hole in top of each ravioli. cut between each ravioli and place 1 inch apart on cookie sheets. repeat with remaining flour, dough sheet and filling. brush ravioli with remaining 2 tablespoons melted butter. bake 9 - 14 minutes or until golden brown.
3. in a medium bowl, beat whipping cream and salt on high speed until soft peaks form. beat in 2 tablespoons of the caramel syrup until stiff peaks form. transfer to serving bowl; cover and refrigerate.
4. remove ravioli from oven. sprinkle with 2 tablespoons cinnamon sugar, turn and sprinkle with remaining cinnamon sugar.
5. to serve, place separate ravioli onto each plate. drizzle with teaspoon of the caramel syrup. swirl the remaining 1 tablespoon caramel syrup into bowl of whipped cream and add a dollop to the plate. serve.
- pillsbury
cook time: 70 minutes
servings: 24 ravioli
ingredients:
4 tablespoons butter - melted
2 packages cream cheese - softened
1/2 cup canned pumpkin
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup sugar
5 tablespoons flour
1/2 teaspoon pumpkin pie spice
2 cans pillsbury crescent recipe creations refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons caramel syrup
4 tablespoons cinnamon sugar
steps:
1. pre-heat oven to 375 degrees. brush 2 large cookie sheets with 2 tablespoons of the melted butter. in a large bowl, beat cream cheese and pumpkin on medium speed about 1 minute or until smooth. add egg yolk, vanilla, sugar, 3 tablespoons of flour and pumpkin pie spice; beat on low speed until blended.
2. lightly sprinkle work surface with 1 tablespoon of flour. unroll 1 can of dough on floured surface with 1 short side facing you. press dough into 14 x 12-inch rectangle. with paring knife, lightly score the dough in half horizontally. lightly score bottom half of dough into 12 squares. spoon heaping tablespoon of the pumpkin filling onto center of each square. gently lift and position unscored half of dough over filling. starting at the top folded edge, press handle of wooden spoon firmly between the mounts and along edges of pumpkin filling to seal. using toothpick, poke small hole in top of each ravioli. cut between each ravioli and place 1 inch apart on cookie sheets. repeat with remaining flour, dough sheet and filling. brush ravioli with remaining 2 tablespoons melted butter. bake 9 - 14 minutes or until golden brown.
3. in a medium bowl, beat whipping cream and salt on high speed until soft peaks form. beat in 2 tablespoons of the caramel syrup until stiff peaks form. transfer to serving bowl; cover and refrigerate.
4. remove ravioli from oven. sprinkle with 2 tablespoons cinnamon sugar, turn and sprinkle with remaining cinnamon sugar.
5. to serve, place separate ravioli onto each plate. drizzle with teaspoon of the caramel syrup. swirl the remaining 1 tablespoon caramel syrup into bowl of whipped cream and add a dollop to the plate. serve.
- pillsbury
6.27.2012
black and white angel food cake
prep time: tbd
cook time: 55 minutes
servings: 12
cake ingredients:
1 cup cake flour
1 1/2 cups sugar - divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoon unsweetened dark cocoa
glaze ingredients:
1 1/2 cups powdered sugar
2 tablespoons cream cheese - softened
1 tablespoon milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa
topping ingredients:
strawberries - sliced (optional)
cake steps:
1. preheat oven to 350 degrees. combine flour and 3/4 cup sugar, stirring with whisk. set aside
2. place cream of tartar, salt and egg whites in a large mixing bowl and beat at high speed until foamy. add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. beat in juice and 1/2 teaspoon vanilla.
3. sift flour mixture over egg white mixture, 1/4 cup at a time. fold in after each addition.
4. spoon half of the batter into an ungreased 10-inch tube pan, spreading evenly. break air pockets by cutting through batter with a knife. sift 2 tablespoons cocoa over remaining batter and fold in. spoon cocoa batter evenly over top of vanilla batter; break air pockets.
5. bake for 55 minutes or until cake springs back when lightly touched. invert pan and cool completely. loosen cake from sides of pan using a narrow metal spatula. invert cake onto a plate.
glaze steps:
1. place powdered sugar, cream cheese, milk, and vanilla in a medium mixing bowl and beat at medium speed until smooth. drizzle half of the glaze over the cooled cake.
2. add 3/4 teaspoon cocoa powder to remaining glaze; stir well to combine. drizzle cocoa glaze over cake. refrigerate 5 minutes or until glaze is set.
3. garnish with strawberries.
- my recipes.
cook time: 55 minutes
servings: 12
cake ingredients:
1 cup cake flour
1 1/2 cups sugar - divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoon unsweetened dark cocoa
glaze ingredients:
1 1/2 cups powdered sugar
2 tablespoons cream cheese - softened
1 tablespoon milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa
topping ingredients:
strawberries - sliced (optional)
cake steps:
1. preheat oven to 350 degrees. combine flour and 3/4 cup sugar, stirring with whisk. set aside
2. place cream of tartar, salt and egg whites in a large mixing bowl and beat at high speed until foamy. add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. beat in juice and 1/2 teaspoon vanilla.
3. sift flour mixture over egg white mixture, 1/4 cup at a time. fold in after each addition.
4. spoon half of the batter into an ungreased 10-inch tube pan, spreading evenly. break air pockets by cutting through batter with a knife. sift 2 tablespoons cocoa over remaining batter and fold in. spoon cocoa batter evenly over top of vanilla batter; break air pockets.
5. bake for 55 minutes or until cake springs back when lightly touched. invert pan and cool completely. loosen cake from sides of pan using a narrow metal spatula. invert cake onto a plate.
glaze steps:
1. place powdered sugar, cream cheese, milk, and vanilla in a medium mixing bowl and beat at medium speed until smooth. drizzle half of the glaze over the cooled cake.
2. add 3/4 teaspoon cocoa powder to remaining glaze; stir well to combine. drizzle cocoa glaze over cake. refrigerate 5 minutes or until glaze is set.
3. garnish with strawberries.
- my recipes.
6.22.2012
pina colada cheesecake bars
prep time: tbd
cook time: 43 minutes
servings: 16
crust ingredients:
1 cup graham cracker crumbs
2 tablespoons flour (or coconut flour)
2 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons butter - melted
1 tablespoon canola oil
1 tablespoon water
filling ingredients:
1 cup cottage cheese
1/2 cup sugar
1/4 cup cream cheese - softened
1 1/2 tablespoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
salt
3 eggs
topping ingredients:
1 cup shopped pineapple
crust steps:
1. preheat oven to 350 degrees. combine graham crackers, flour, sugar and ginger in a bowl. add butter, oil, and water; toss well.
2. press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. bake at 250 degrees for 10 minutes. cool completely on a wire rack.
filling steps:
1. combine cottage cheese, sugar, cream cheese, lemon rind, lemon juice, pineapple juice, vanilla and salt in a food processor and process until smooth. add eggs and process until blended.
2. spread cheese mixture over cooled crust. bake for 33 minutes or until set. cool for 10 minutes on a wire rack.
3. refrigerate for 2 hours or until thoroughly chilled. top with pineapple. cute into squares.
- my recipes
cook time: 43 minutes
servings: 16
crust ingredients:
1 cup graham cracker crumbs
2 tablespoons flour (or coconut flour)
2 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons butter - melted
1 tablespoon canola oil
1 tablespoon water
filling ingredients:
1 cup cottage cheese
1/2 cup sugar
1/4 cup cream cheese - softened
1 1/2 tablespoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
salt
3 eggs
topping ingredients:
1 cup shopped pineapple
crust steps:
1. preheat oven to 350 degrees. combine graham crackers, flour, sugar and ginger in a bowl. add butter, oil, and water; toss well.
2. press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. bake at 250 degrees for 10 minutes. cool completely on a wire rack.
filling steps:
1. combine cottage cheese, sugar, cream cheese, lemon rind, lemon juice, pineapple juice, vanilla and salt in a food processor and process until smooth. add eggs and process until blended.
2. spread cheese mixture over cooled crust. bake for 33 minutes or until set. cool for 10 minutes on a wire rack.
3. refrigerate for 2 hours or until thoroughly chilled. top with pineapple. cute into squares.
- my recipes
6.18.2012
easy cheese danish
prep time: 10 minutes
cook time: 20 minutes
servings: 8 danish
ingredients:
8 ounces cream cheese - at room temperature
1/3 cup sugar
2 large egg yolks - at room temperature
2 tablespoons ricotta cheese
1/4 teaspoon salt
1 tablespoon grated lemon zest
2 sheets frozen puff pastry - defrosted
1 egg - beaten with 1 tablespoon water (for egg wash)
steps:
1. preheat the oven to 400 degrees. line a sheet pan with parchment paper.
2. place the cream cheese and sugar in a bowl and cream together until smooth. add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. don't whip.
3. unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. cut the sheet into quarters with a sharp knife. place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush the top of the pastries with egg wash. repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
4. bake the pastries for about 20 minutes, rotating the pan once during the baking, until puffed and brown. serve warm.
- food network
cook time: 20 minutes
servings: 8 danish
ingredients:
8 ounces cream cheese - at room temperature
1/3 cup sugar
2 large egg yolks - at room temperature
2 tablespoons ricotta cheese
1/4 teaspoon salt
1 tablespoon grated lemon zest
2 sheets frozen puff pastry - defrosted
1 egg - beaten with 1 tablespoon water (for egg wash)
steps:
1. preheat the oven to 400 degrees. line a sheet pan with parchment paper.
2. place the cream cheese and sugar in a bowl and cream together until smooth. add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. don't whip.
3. unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. cut the sheet into quarters with a sharp knife. place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush the top of the pastries with egg wash. repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
4. bake the pastries for about 20 minutes, rotating the pan once during the baking, until puffed and brown. serve warm.
- food network
5.25.2012
cream cheese mac and cheese
prep time: tbd
cook time: 47 minutes
servings: tbd
ingredients:
3/4 pound elbow macaroni
olive oil
1 1/2 cups heavy cream
1 cup half and half
1 cup whole milk
2 large eggs
1/2 teaspoon grated nutmeg
1/2 tablespoon salt
1/4 teaspoon pepper
1 1/2 cups shredded extra-sharp cheddar cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded monterey jack cheese
4-ounces cold cream cheese - cut into 1/2-inch cubes
steps:
1. preheat oven to 350 degrees. in a large pot of boiling, salted water, cook the macaroni for 3 minutes. drain the macaroni and return to pot. drizzle lightly with olive oil and toss well.
2. butter a 10 x 15-inch baking dish. in a large bowl, whisk the heavy cream with the half and half, milk, eggs, nutmeg, salt and pepper. stir in the cheddar and monteray jack cheeses and the macaroni. spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. bake the macaroni for 5 minutes. using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. bake for 40 minutes, until bubbling.
4. remove the baking dish from the oven and preheat the broiler. broil the mac and cheese about 3 inches fro the heat source until slightly browned, about 2 minutes. let stand for at least 10 and up to 20 minutes.
- jessica burns
cook time: 47 minutes
servings: tbd
ingredients:
3/4 pound elbow macaroni
olive oil
1 1/2 cups heavy cream
1 cup half and half
1 cup whole milk
2 large eggs
1/2 teaspoon grated nutmeg
1/2 tablespoon salt
1/4 teaspoon pepper
1 1/2 cups shredded extra-sharp cheddar cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded monterey jack cheese
4-ounces cold cream cheese - cut into 1/2-inch cubes
steps:
1. preheat oven to 350 degrees. in a large pot of boiling, salted water, cook the macaroni for 3 minutes. drain the macaroni and return to pot. drizzle lightly with olive oil and toss well.
2. butter a 10 x 15-inch baking dish. in a large bowl, whisk the heavy cream with the half and half, milk, eggs, nutmeg, salt and pepper. stir in the cheddar and monteray jack cheeses and the macaroni. spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. bake the macaroni for 5 minutes. using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. bake for 40 minutes, until bubbling.
4. remove the baking dish from the oven and preheat the broiler. broil the mac and cheese about 3 inches fro the heat source until slightly browned, about 2 minutes. let stand for at least 10 and up to 20 minutes.
- jessica burns
5.16.2012
chocolate chip cookie dough devil's food cake cheesecake
prep time: tbd
cook time: tbd
servings: 9-inch cake
cake ingredients:
1 ounce fine quality bittersweet chocolate - chopped evenly
1/4 cup + 2 tablespoon unsweetened dark cocoa powder
1/2 cup hot coffee
1 egg
1 egg yolk
2 tablespoons sour cream
2 teaspoon vanilla
1 cup + 2 tablespoons flour
3/4 cup light brown sugar - tightly packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter - softened
cheesecake ingredients:
1 stick unsalted butter - softened
1/2 cup sugar
2 8-ounce packages cream cheese - softened
2 eggs
/14 cup + 2 teaspoons cook and serve vanilla pudding mix
2 tablespoons sorghum molasses (not black strap)
2 teaspoons vanilla
1 teaspoon baking powder
chocolate chip cookie dough ingredients:
3 cups flour
3/4 teaspoon salt
1 1/2 cups light brown sugar - packed
3/4 cup sugar
1 cup unsalted butter - melted
1 1/4 teaspoon vanilla
1 cup chocolate chips
6 tablespoons milk
chocolate-molasses buttercream ingredients:
1 1/2 cups unsalted butter - salted
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons molasses
1 tablespoon cocoa powder
1/4 teaspoon salt
cake steps:
1. preheat oven to 350 degrees. grease a 9-inch cake pan with vegetables shortening and line with a circle of parchment paper. grease paper and set pan aside.
2. in a medium bowl, whisk the chocolate, cocoa and hot coffee until smooth. set aside.
3. in another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.
4. in the bowl of a sand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds. add the softened butter and the remaining chocolate mixture. mix on low speed until the dry ingredients are moistened. raise the speed to medium and beat for 30 seconds. scrape down the sides of the bowl.
5. with the mixer off between additions, add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium. beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure. the batter will be slightly fluffy. scrape down the sides of the bowl. using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
6. bake for 30 - 40 minutes (check at 30). cake is done with a toothpick tester comes out clean and the cake springs back when pressed in the middle. let the baked cake cool in the pan on a wire rack for 10 minutes, then turn cake out onto a wire rack. let cool completely.
cheesecake steps:
1. preheat oven to 325 degrees. grease on 9-inch springform pan with shortening, line the pan with parchment and then grease the parchment. lightly flour the pan and tap out excess over the sink. set aside.
2. cream butter and sugar in a stand mixer fitted with paddle attachment. add cream cheese a little at a time until smooth. scrape bowl down and beat again on medium speed, adding eggs one at a time. add vanilla pudding mix, molasses, vanilla, and baking powder. mix again until well combine.
3. pour batter into prepared pan. smooth batter with offset spatula and bake for 55 - 60 minutes. cheesecake will puff up during baking, then deflate when taken out. allow cheesecake to cool in pan. place in freezer until needed for assembly.
chocolate chip cookie dough steps:
1. line a 9-inch springform pan with parchment paper. in the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, brown sugar and sugar. pour in butter and vanilla. mix until dry dough forms. add chocolate chips and mix on lowest speed.
2. when chocolate chips are evenly dispersed, add milk 1 tablespoon at a time with the machine on low speed. remove dough from mixer bowl and press into the prepared springform pan. place in freezer.
chocolate-molasses buttercream steps:
1. combine butter and powdered sugar in the bowl of a stand mixer. beat on low until just combined, then beat on high until mixture is thoroughly incorporated. stop mixer and add vanilla, molasses, cocoa powder and salt. beat on high speed until light and fluffy.
2. scrape down bowl and beat again until no streaks of molasses remain.
assembly:
1. choose a serving plat on which to build the cake. line the edges of the plate with strips of sax paper to keep the plate edge clean while frosting.
2. level the cake layer with a serrated knife. place it in the center of the wax paper lined plate. spread a small amount of frosting over the top of the cake - just enough to hold the next layer in place.
3. remove the cheesecake from the freezer and level with a serrated knife, if needed. carefully place the cheesecake on top of the frosted cake, supporting it with a spatula on one side and your hand on the other.
4. remove cookie dough layer from freezer and remove it from the springform pan. turn layer over and remove parchment round. place cookie dough layer on top of the cheesecake. no icing is used between the cheesecake and the cookie dough layer.
5. frost the sides of the cake with an off-set spatula, do not frost the top. transfer remaining frosting to piping bag fitted with a large star tip. pipe 2-inch swirls around the edge of the top of the cake. press chocolate chip turned upside down into the middle of each swirl.
6. gently press handfuls of ground cookies into the icing on the bottom half or the cake. refrigerate cake until ready to serve.
- sprinkle bakes
cook time: tbd
servings: 9-inch cake
cake ingredients:
1 ounce fine quality bittersweet chocolate - chopped evenly
1/4 cup + 2 tablespoon unsweetened dark cocoa powder
1/2 cup hot coffee
1 egg
1 egg yolk
2 tablespoons sour cream
2 teaspoon vanilla
1 cup + 2 tablespoons flour
3/4 cup light brown sugar - tightly packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter - softened
cheesecake ingredients:
1 stick unsalted butter - softened
1/2 cup sugar
2 8-ounce packages cream cheese - softened
2 eggs
/14 cup + 2 teaspoons cook and serve vanilla pudding mix
2 tablespoons sorghum molasses (not black strap)
2 teaspoons vanilla
1 teaspoon baking powder
chocolate chip cookie dough ingredients:
3 cups flour
3/4 teaspoon salt
1 1/2 cups light brown sugar - packed
3/4 cup sugar
1 cup unsalted butter - melted
1 1/4 teaspoon vanilla
1 cup chocolate chips
6 tablespoons milk
chocolate-molasses buttercream ingredients:
1 1/2 cups unsalted butter - salted
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons molasses
1 tablespoon cocoa powder
1/4 teaspoon salt
cake steps:
1. preheat oven to 350 degrees. grease a 9-inch cake pan with vegetables shortening and line with a circle of parchment paper. grease paper and set pan aside.
2. in a medium bowl, whisk the chocolate, cocoa and hot coffee until smooth. set aside.
3. in another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.
4. in the bowl of a sand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds. add the softened butter and the remaining chocolate mixture. mix on low speed until the dry ingredients are moistened. raise the speed to medium and beat for 30 seconds. scrape down the sides of the bowl.
5. with the mixer off between additions, add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium. beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure. the batter will be slightly fluffy. scrape down the sides of the bowl. using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
6. bake for 30 - 40 minutes (check at 30). cake is done with a toothpick tester comes out clean and the cake springs back when pressed in the middle. let the baked cake cool in the pan on a wire rack for 10 minutes, then turn cake out onto a wire rack. let cool completely.
cheesecake steps:
1. preheat oven to 325 degrees. grease on 9-inch springform pan with shortening, line the pan with parchment and then grease the parchment. lightly flour the pan and tap out excess over the sink. set aside.
2. cream butter and sugar in a stand mixer fitted with paddle attachment. add cream cheese a little at a time until smooth. scrape bowl down and beat again on medium speed, adding eggs one at a time. add vanilla pudding mix, molasses, vanilla, and baking powder. mix again until well combine.
3. pour batter into prepared pan. smooth batter with offset spatula and bake for 55 - 60 minutes. cheesecake will puff up during baking, then deflate when taken out. allow cheesecake to cool in pan. place in freezer until needed for assembly.
chocolate chip cookie dough steps:
1. line a 9-inch springform pan with parchment paper. in the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, brown sugar and sugar. pour in butter and vanilla. mix until dry dough forms. add chocolate chips and mix on lowest speed.
2. when chocolate chips are evenly dispersed, add milk 1 tablespoon at a time with the machine on low speed. remove dough from mixer bowl and press into the prepared springform pan. place in freezer.
chocolate-molasses buttercream steps:
1. combine butter and powdered sugar in the bowl of a stand mixer. beat on low until just combined, then beat on high until mixture is thoroughly incorporated. stop mixer and add vanilla, molasses, cocoa powder and salt. beat on high speed until light and fluffy.
2. scrape down bowl and beat again until no streaks of molasses remain.
assembly:
1. choose a serving plat on which to build the cake. line the edges of the plate with strips of sax paper to keep the plate edge clean while frosting.
2. level the cake layer with a serrated knife. place it in the center of the wax paper lined plate. spread a small amount of frosting over the top of the cake - just enough to hold the next layer in place.
3. remove the cheesecake from the freezer and level with a serrated knife, if needed. carefully place the cheesecake on top of the frosted cake, supporting it with a spatula on one side and your hand on the other.
4. remove cookie dough layer from freezer and remove it from the springform pan. turn layer over and remove parchment round. place cookie dough layer on top of the cheesecake. no icing is used between the cheesecake and the cookie dough layer.
5. frost the sides of the cake with an off-set spatula, do not frost the top. transfer remaining frosting to piping bag fitted with a large star tip. pipe 2-inch swirls around the edge of the top of the cake. press chocolate chip turned upside down into the middle of each swirl.
6. gently press handfuls of ground cookies into the icing on the bottom half or the cake. refrigerate cake until ready to serve.
- sprinkle bakes
4.30.2012
chicken and veggie hand pies
prep time: 15 minutes
cook time: 11 - 13 minutes
servings: 4
ingredients:
1 can refrigerated pizza crust
1/4 cup vegetable cream cheese spread
1 cup cooked chicken breast - shredded
1/2 cup chopped broccoli
1/4 cup chpped red bell pepper
steps:
1. heat oven to 425 degrees. lightly spray a cookie sheet with cook spray.
2. unroll te dough onto the cookie sheet. starting at the center, press dough out into 14 x 10-inch rectangle. cute into 4 pieces.
3. spoon 1 tablespoon cream cheese spread onto half of each rectable, spreading to within 1/2 inch of the edge. top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper. fold cough in half over the filling. pres edges firmly with fork to seal. prick tops with fork to vent.
4. bake 11 -13 minutes or until golden brown.
- pillsbury
cook time: 11 - 13 minutes
servings: 4
ingredients:
1 can refrigerated pizza crust
1/4 cup vegetable cream cheese spread
1 cup cooked chicken breast - shredded
1/2 cup chopped broccoli
1/4 cup chpped red bell pepper
steps:
1. heat oven to 425 degrees. lightly spray a cookie sheet with cook spray.
2. unroll te dough onto the cookie sheet. starting at the center, press dough out into 14 x 10-inch rectangle. cute into 4 pieces.
3. spoon 1 tablespoon cream cheese spread onto half of each rectable, spreading to within 1/2 inch of the edge. top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper. fold cough in half over the filling. pres edges firmly with fork to seal. prick tops with fork to vent.
4. bake 11 -13 minutes or until golden brown.
- pillsbury
4.29.2012
lemon swirl cheesecake
prep time: tbd
cook time: 45 - 55 minutes
servings: tbd
crust ingredients:
1 1/2 cups lemon cookie crumbs
1/4 cup unsalted butter - melted
filling ingredients:
5 egg yolks
1 cup sugar - divided
1/4 cup + 1 tablespoon fresh lemon juice
1/4 cup unsalted butter - softened
3 packages of cream cheese - softened
3 eggs
2 tablespoons lemon zest
1 teaspoon vanilla
topping:
whipped cream
crust steps:
1. in a medium bowl, combine cookie crumbs and butter. press into bottom of 9-inch springform pan and freeze.
filling steps:
1. bring water to a simmer in the bottom of a double broiler. in the top of the double broiler, away from heat, whisk egg yolks. sprinkle 1/4 cup sugar in while whisking. pour in lemon juice in a steady stream while whisking. place top part of double broiler over the simmering water. cook, stirring constantly, until thick, about 7 minutes. whisk in butter. set aside to cool in a bowl.
2. in a large bowl, beat cream cheese and 3/4 cup sugar on medium-high for 3 minutes. add eggs, one at a time, beating after each addition. mix in zest, juice and vanilla. swirl lemon mixture into batter. pour over crust.
3. bake for 45 - 55 minutes or until the top is light brown. cool for 2 hours. cover and refrigerate for 6 hours before adding the topping.
topping:
1. spread whipped cream over the entire cake.
- eloquent english blog
cook time: 45 - 55 minutes
servings: tbd
crust ingredients:
1 1/2 cups lemon cookie crumbs
1/4 cup unsalted butter - melted
filling ingredients:
5 egg yolks
1 cup sugar - divided
1/4 cup + 1 tablespoon fresh lemon juice
1/4 cup unsalted butter - softened
3 packages of cream cheese - softened
3 eggs
2 tablespoons lemon zest
1 teaspoon vanilla
topping:
whipped cream
crust steps:
1. in a medium bowl, combine cookie crumbs and butter. press into bottom of 9-inch springform pan and freeze.
filling steps:
1. bring water to a simmer in the bottom of a double broiler. in the top of the double broiler, away from heat, whisk egg yolks. sprinkle 1/4 cup sugar in while whisking. pour in lemon juice in a steady stream while whisking. place top part of double broiler over the simmering water. cook, stirring constantly, until thick, about 7 minutes. whisk in butter. set aside to cool in a bowl.
2. in a large bowl, beat cream cheese and 3/4 cup sugar on medium-high for 3 minutes. add eggs, one at a time, beating after each addition. mix in zest, juice and vanilla. swirl lemon mixture into batter. pour over crust.
3. bake for 45 - 55 minutes or until the top is light brown. cool for 2 hours. cover and refrigerate for 6 hours before adding the topping.
topping:
1. spread whipped cream over the entire cake.
- eloquent english blog
12.09.2011
gorgonzola broccoli casserole
prep time: tbd
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2 3-ounce packages cream cheese - cut into 1/2 inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring about 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced, 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden, 20 - 30 minutes.
- my recipes
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2 3-ounce packages cream cheese - cut into 1/2 inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring about 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced, 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden, 20 - 30 minutes.
- my recipes
11.24.2011
carmel apple cheesecake bars
prep time: tbd
cook time: 60 minutes
servings: tbd
ingredients:
3 cups flour
1 1/2 cup brown sugar
3 sticks butter - room temperature
3 8-ounce packages of cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
steps:
1. preheat oven to 350 degrees. line a 9 x 13 baking dish with aluminum foil. in a bowl, combine 2 cups flour and 1/2 cup brown sugar. add 2 sticks of butter and mix until crumbly. press mixture into aluminum lined dish. bake 15 minutes or until golden brown.
2. in a mixing bowl, add cream cheese and 3/4 cup sugar. beat until smooth. add the eggs one at a time, beating the mixture between adding each egg. add the vanilla and mix. pour over the baked crust.
3. in a bowl combine the apples 2 tablespoons of sugar, cinnamon and nutmeg. sprinkle the apples evenly over the cheesecake mixture.
4. in a bowl mix 1 cup brown sugar, 1 cup flour, cooking oats and 1 stick of butter. sprinkle over the apple layer.
5. bake for 40 - 45 minutes or until the cheesecake filling is set. drizzle caramel sauce on top and let cool. refrigerate overnight.
- henning love blog
cook time: 60 minutes
servings: tbd
ingredients:
3 cups flour
1 1/2 cup brown sugar
3 sticks butter - room temperature
3 8-ounce packages of cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
steps:
1. preheat oven to 350 degrees. line a 9 x 13 baking dish with aluminum foil. in a bowl, combine 2 cups flour and 1/2 cup brown sugar. add 2 sticks of butter and mix until crumbly. press mixture into aluminum lined dish. bake 15 minutes or until golden brown.
2. in a mixing bowl, add cream cheese and 3/4 cup sugar. beat until smooth. add the eggs one at a time, beating the mixture between adding each egg. add the vanilla and mix. pour over the baked crust.
3. in a bowl combine the apples 2 tablespoons of sugar, cinnamon and nutmeg. sprinkle the apples evenly over the cheesecake mixture.
4. in a bowl mix 1 cup brown sugar, 1 cup flour, cooking oats and 1 stick of butter. sprinkle over the apple layer.
5. bake for 40 - 45 minutes or until the cheesecake filling is set. drizzle caramel sauce on top and let cool. refrigerate overnight.
- henning love blog
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