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Blueberry Cheesecake Euphoria Fudge Recipe

June 29th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupbutter or margarine(1/2 stick)
  2. 2 1/2cupssugar
  3. 2/3cupevaporated milk(or small 5 oz. can)
  4. 10-12ouncesvanilla chips
  5. 3ouncescream cheese, softened and cut into small chunks
  6. 5ouncesmarshmallow creme
  7. 1 1/2cupsdried blueberries
  8. lemon juice
  9. 1teaspoonvanilla extract
  10. 1teaspoonbutter flavor extract(imitation)

DIRECTIONS

  1. To dry blueberries:.
  2. Toss 1-2 cups of blueberries with lemon juice, then spread on waxed paper.
  3. Make a small cut or hole in each blueberry and let dry for 1 day (until roughly the consistency of fresh raisins).
  4. Line a 9×9 pan with aluminium foil and set aside.
  5. Heat milk at medium setting until warm then add sugar.
  6. Bring to a rolling boil while stirring constantly with wooden spoon.
  7. Add the marshmallow creme and butter.
  8. Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the boil resumes).
  9. Add the cream cheese to the boiling mixture about 1 minute before the end of the boil.
  10. If you get brown flakes in the mixture turn down the heat a little.
  11. Remove from heat and add vanilla chips and blueberries.
  12. Stir until creamy and all chips are melted.
  13. Stir in vanilla extract and butter flavor.
  14. Mix thoroughly and pour into prepared pan.
  15. Cool.
  16. Remove from pan, remove foil and cut into squares.

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Nonfat Simple Cheesecake Recipe

June 26th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncesfat free cream cheese
  2. 8ouncesnonfat sour cream
  3. 8ouncesfat-free cool whipor Cool Whip Lite
  4. 3teaspoonsEqual sugar substitute(sugar)
  5. 1teaspoonvanilla
  6. 2graham cracker pie crusts

DIRECTIONS

  1. Blend together cream cheese, sour cream, equal and vanilla, then add cool whip and blend well.
  2. Pour into 2 graham crusts not deep dish ones.
  3. Spread on your favorite topping and chill for a few hours.
  4. Topping suggestion: Peaches, strawberries, bluberries, cherries, what ever you like.

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Lemon & Vanilla Curd Cake (Irish Cheesecake) Recipe

June 25th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 6ouncesshortcrust pastry
  2. Filling

  3. 1 1/2ouncesbutter
  4. 2ouncesvanilla sugar
  5. 2egg yolks
  6. 1tablespoonflour
  7. 1/2lemon, juice and zest of
  8. 8ouncescottage cheese
  9. Topping

  10. 1tablespoonflour
  11. 1tablespoonsugar
  12. 1tablespoonbutter, melted
  13. 1egg, beaten
  14. powdered sugar, to dust

DIRECTIONS

  1. Preheat oven to 350°F (gas mark 4), warm a baking sheet and grease a loose-bottomed flan tin.
  2. Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess.
  3. Chill pastry case in the fridge.
  4. Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese.
  5. Mix well, then spoon into the pastry case.
  6. Mix topping ingredients together and spread on top of the curd filling.
  7. Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm.
  8. Dust with powdered sugar and serve cool but not chilled.

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Microwave Cheesecake Recipe

June 17th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupbutteror margarine
  2. 1 1/4cupsgraham cracker crumbs
  3. 1/4cupsugar
  4. 2 (8 ounce)packagescream cheese, softened
  5. 1 (14 ounce)cansweetened condensed milk
  6. 3eggs
  7. 1/4cuplemon juice
  8. 1 (8 ounce)containersour cream, at room temperature

DIRECTIONS

  1. In a 10″ microwave-safe pie plate, melt butter (loosely covered) on 100% power (HIGH) for 1 minute.
  2. Add the crumbs and sugar, and mix well.
  3. Press crumb mixture on bottom of plate.
  4. Cook on 100% power (HIGH) for 1-1/2 minutes, rotating dish once.
  5. In a large microwave-safe bowl, beat cream cheese, then gradually beat in condensed milk until smooth.
  6. Add eggs and lemon juice, and mix well.
  7. Cook at 70% power (MEDIUM-HIGH) for 6 to 8 minutes, or until hot, stirring every 2 minutes.
  8. Pour into prepared crust, and cook on 50% power (MEDIUM) for 6 to 8 minutes, or until center is set, rotating the pie plate once.
  9. Top with sour cream.
  10. Cool, and chill for 3 hours.
  11. Serve as is, or optionally, top with fruit.
  12. Store cheesecake covered in refrigerator.

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Cappuccino-Fudge Cheesecake Recipe

June 15th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1 (9 ounce)boxchocolate wafer cookies
  3. 6ouncesbittersweet chocolate(not unsweetened)or semisweet chocolate, coarsely chopped
  4. 1/2cup packeddark brown sugar
  5. 1/8teaspoonground nutmeg
  6. 7tablespoons hot meltedunsalted butter
  7. Ganache

  8. 1 1/2cupswhipping cream
  9. 20ouncesbittersweet chocolate(not unsweetened)or semisweet chocolate, chopped
  10. 1/4cupKahluaor othercoffee-flavored liqueur
  11. Filling

  12. 4 (8 ounce)packagescream cheese, room temperature
  13. 1 1/3cupssugar
  14. 2tablespoonsall-purpose flour
  15. 2tablespoonsdark rum
  16. 2tablespoonsinstant espresso powderor instant coffee crystals
  17. 2tablespoons ground wholeespresso beans(medium-coarse grind)
  18. 1tablespoonvanilla extract
  19. 2teaspoons mild-flavoredlight molasses
  20. 4largeeggs
  21. Topping

  22. 1 1/2cupssour cream
  23. 1/3cupsugar
  24. 2teaspoonsvanilla extract

DIRECTIONS

  1. For crust:.
  2. Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
  3. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
  4. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
  5. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
  6. For ganache:.
  7. Bring whipping cream to simmer in large saucepan.
  8. Remove from heat; add chocolate and Kahlúa.
  9. Whisk until chocolate is melted and ganache is smooth.
  10. Pour 2 cups ganache over bottom of crust.
  11. Freeze until ganache layer is firm, about 30 minutes.
  12. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
  13. For filling.
  14. Position rack in middle of oven and preheat to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until blended.
  15. Beat in flour.
  16. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
  17. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
  18. Pour filling over cold ganache in crust.
  19. Place cheesecake on rimmed baking sheet.
  20. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes.
  21. Transfer cheesecake to rack.
  22. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
  23. Maintain oven temperature.
  24. For topping:.
  25. Whisk sour cream, sugar, and vanilla in medium bowl to blend.
  26. Pour topping over hot cheesecake, spreading to cover filling completely.
  27. Bake until topping is set, about 10 minutes.
  28. Transfer cheesecake to rack.
  29. Refrigerate hot cheesecake on rack until cool, about 3 hours.
  30. Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
  31. Transfer cheesecake to platter.
  32. Spoon reserved ganache into pastry bag fitted with small star tip.
  33. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
  34. Repeat in opposite direction, making lattice.
  35. Pipe rosettes of ganache around top edge of cake.
  36. Garnish with coffee beans, if desired.
  37. Chill until lattice is firm, at least 6 hours.
  38. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.).

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