Yummy. Almost like a no bake cheese cake but I think the nut crust is an improvement over a graham crust for that. Definitely want to try again with fresh blueberries this time. Peaches might be good as well.
Camie Christensen
Crust: Granny's no-roll nut crust
1 C flour
1/2 C butter/margarine, softened
1/4 C finely chopped walnuts
1/4 C powdered sugar
Mix all ingredients until soft and pliable. Press evenly against bottom and sides of pie pan. Prick bottom and sides with a fork. Bake at 350 for 12 minutes or until lightly browned. Cool completely before filling.
Filling:
8 oz cream cheese, softened
1/2 C sour cream
1/2 C powdered sugar
In mixer bowl, cream softened cream cheese, add sugar and sour cream and blend until smooth and fluffy. Pour onto cooled crust.
Berry Layer:
3 C fresh blueberries (tried frozen, okay, but fresh would be much better)
1 C sugar
1 C water
Put berries in a strainer over a pan. Simmer sugar and water in a small saucepan for 1 minute. Take off heat and pour over berries immediately. Toss berries slightly in strainer. Take syrup from the catch pan under the berries and pour over berries once more, with the saucepan as the catchpan. Drain berries completely and distribute over top of refrigerated filling. They will be sticky and will hold together. Refrigerate until served.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, December 1, 2015
Thursday, March 12, 2015
Milch Reis (Rice Pudding)
from Mels
Notes: This tasted just like I remember it from Germany. My first Sunday in Germany all 3 sets of missionaries were invited to the ward mission leaders home for lunch. I remember just learning how to eat with my fork in my left hand. But in the area, Solingen/Wiesbaden, it is called Bergisches land. And one of their typical things is a Bergisches Kaffeetaffel. With that, coffee, or Karo and tea for LDS homes, was served. Waffles with rice pudding on top were a must. Then you could have cheeses, and meats, and other breads as well as some fruit. I loved it!
Ingredients
- 3/4 cup Arborio rice (or sushi rice works well), rinsed
- 6 cups whole milk
- 1/2 vanilla bean, split and scraped or 2 teaspoons pure vanilla extract
- 1/2 cup sugar
- Pinch of salt
- 1/4 cup heavy cream, optional
Directions
- In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
- Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).
Monday, September 3, 2012
Free-Form Apple Tart
from Sis. Burdges
I love this because it reminds me of German desserts.
Ingredients:
1 1/4 C all-purpose flour
1/2 C cold butter/margarine cut into 10 pieces
3 T ice water
1/2 tsp finely grated fresh lemon peel
4 large Golden Delicious apples (about 1 1/2 lbs) peeled, I used 3
1/4 C granulated sugar
1/2 tsp ground nutmeg
2 T butter/margarine
Confectioners' sugar (optional)
Directions:
1. Have ready a cookie sheet without sides
2. To make pastry in food processor: process flour and butter until coarse and crumbly. With motor running add water, lemon peel, and juice. Process until dough leaves sides of bowl.
To make pastry by hand: put flour in a bowl. Cut butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, lemon peel, and juice. Stir until dough holds together.
3. Gather dough into a ball, flatten, wrap in waxed paper and refrigerate 30 min or just until firm enough to roll out.
4. Meanwhile cut each apple in half from top to bottom. Remove core and cut stem and bud ends. Turn halves cut sides down and slice thinly.
5. Heat oven to 425 F. On lightly floured surface roll dough into a 13-inch round (or on parchment paper to make transfer easier). Edges can be uneven. Transfer to ungreased cookie sheet.
6. Leaving a 2 inch border, arrange apples in concentric circles from outside toward the middle. Sprinkle with mixture of sugar and nutmeg mixed together. Then dot with butter. Fold edges of pastry over apples.
7. Bake 15 minutes. Reduce oven temperature to 375 F and bake 35 minutes longer or until apples are tender and pastry is golden. Slide tart onto wire rack to cool. Before serving dust with confectioners' sugar.
Makes 6 servings.
I love this because it reminds me of German desserts.
Ingredients:
1 1/4 C all-purpose flour
1/2 C cold butter/margarine cut into 10 pieces
3 T ice water
1/2 tsp finely grated fresh lemon peel
4 large Golden Delicious apples (about 1 1/2 lbs) peeled, I used 3
1/4 C granulated sugar
1/2 tsp ground nutmeg
2 T butter/margarine
Confectioners' sugar (optional)
Directions:
1. Have ready a cookie sheet without sides
2. To make pastry in food processor: process flour and butter until coarse and crumbly. With motor running add water, lemon peel, and juice. Process until dough leaves sides of bowl.
To make pastry by hand: put flour in a bowl. Cut butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, lemon peel, and juice. Stir until dough holds together.
3. Gather dough into a ball, flatten, wrap in waxed paper and refrigerate 30 min or just until firm enough to roll out.
4. Meanwhile cut each apple in half from top to bottom. Remove core and cut stem and bud ends. Turn halves cut sides down and slice thinly.
5. Heat oven to 425 F. On lightly floured surface roll dough into a 13-inch round (or on parchment paper to make transfer easier). Edges can be uneven. Transfer to ungreased cookie sheet.
6. Leaving a 2 inch border, arrange apples in concentric circles from outside toward the middle. Sprinkle with mixture of sugar and nutmeg mixed together. Then dot with butter. Fold edges of pastry over apples.
7. Bake 15 minutes. Reduce oven temperature to 375 F and bake 35 minutes longer or until apples are tender and pastry is golden. Slide tart onto wire rack to cool. Before serving dust with confectioners' sugar.
Makes 6 servings.
Thursday, June 7, 2012
Brownie Mosaic Cheesecake
from Mels Kitchen Cafe
Brownie Mosaic Cheesecake
This was my first time making a cheesecake. I worked so hard and then when inspecting if it was done, tipped it over in my oven. Needless to say, I was crushed. But after giving myself a minute, I reassessed the situation and salvaged my hard work as much as possible. So although I may now have a dirty oven to clean, I'll get to it after enjoying the fruits of my efforts (and mishaps) first :) Although I scrapped trying to really outdo myself and didn't make the ganache.
*Note: The original author doubled the crust because she likes a lot of crust-to-cheesecake ratio, but if I tried it in my springform pan and it was too much for me. Next time I want to try just the regular amount of crust. Also, for the brownies, she says you can basically use any brownie recipe made for a 9X13-inch pan – but the recipe listed is great as they are dense and fudgey.(tried and worked great). The brownies can be made a day in advance of making the cheesecake and refrigerated if you want to minimize prep work. The entire cheesecake, itself, can be baked, cooled and refrigerated a day in advance of serving.
INGREDIENTS:
Brownies:
4 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour
Crumb Crust:
1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers or chocolate Teddy Grahams (used chocolate graham crackers)
5 tablespoons (10 tablespoons to double) butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 (1/4 teaspoon to double) teaspoon salt
Cheesecake:
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups chilled brownie cubes (from recipe above)
Ganache:
3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
4 tablespoons butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar
DIRECTIONS:
For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.
Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You’ll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.
For the crust, stir together the crust ingredients and press onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right away with cheesecake or chill up to 2 hours.
For the cheesecake filling, preheat the oven to 350°F.
With an electric mixer or in the bowl of an electric stand mixer, beat the softened cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.
Fold brownie cubes in very gently and pour the mixture into the prepared pan. Place the filled springform pan on a larger baking sheet and bake in the middle of the oven for 45 minutes, or until the cake is set 3 inches from the edge but still slightly jiggly in the center (watch the time carefully, you may need more or less baking time based on your exact oven temperature).
Cool the cheesecake completely in the springform pan on a wire rack. When completely cool, top with the ganache glaze.
For the ganache glaze, scald (heat just below boiling) the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture over the chocolate and let it sit for 1-2 minutes. Stir the mixture together until completely smooth and silky (it might look grainy at first but it will come together if the cream is sufficiently warm and the chocolate is chopped finely). Add the vanilla and sugar and whisk until smooth. Spread over the cheesecake. Chill until ready to serve.
To serve, unmold the cheesecake from the springform pan, cut the cheesecake into slices and serve.
Recipe Source: adapted slightly from Smitten Kitchen
Brownie Mosaic Cheesecake
This was my first time making a cheesecake. I worked so hard and then when inspecting if it was done, tipped it over in my oven. Needless to say, I was crushed. But after giving myself a minute, I reassessed the situation and salvaged my hard work as much as possible. So although I may now have a dirty oven to clean, I'll get to it after enjoying the fruits of my efforts (and mishaps) first :) Although I scrapped trying to really outdo myself and didn't make the ganache.
*Note: The original author doubled the crust because she likes a lot of crust-to-cheesecake ratio, but if I tried it in my springform pan and it was too much for me. Next time I want to try just the regular amount of crust. Also, for the brownies, she says you can basically use any brownie recipe made for a 9X13-inch pan – but the recipe listed is great as they are dense and fudgey.(tried and worked great). The brownies can be made a day in advance of making the cheesecake and refrigerated if you want to minimize prep work. The entire cheesecake, itself, can be baked, cooled and refrigerated a day in advance of serving.
INGREDIENTS:
Brownies:
4 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup all-purpose flour
Crumb Crust:
1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers or chocolate Teddy Grahams (used chocolate graham crackers)
5 tablespoons (10 tablespoons to double) butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 (1/4 teaspoon to double) teaspoon salt
Cheesecake:
3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups chilled brownie cubes (from recipe above)
Ganache:
3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
4 tablespoons butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar
DIRECTIONS:
For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.
Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You’ll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.
For the crust, stir together the crust ingredients and press onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right away with cheesecake or chill up to 2 hours.
For the cheesecake filling, preheat the oven to 350°F.
With an electric mixer or in the bowl of an electric stand mixer, beat the softened cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down the bowl between additions.
Fold brownie cubes in very gently and pour the mixture into the prepared pan. Place the filled springform pan on a larger baking sheet and bake in the middle of the oven for 45 minutes, or until the cake is set 3 inches from the edge but still slightly jiggly in the center (watch the time carefully, you may need more or less baking time based on your exact oven temperature).
Cool the cheesecake completely in the springform pan on a wire rack. When completely cool, top with the ganache glaze.
For the ganache glaze, scald (heat just below boiling) the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture over the chocolate and let it sit for 1-2 minutes. Stir the mixture together until completely smooth and silky (it might look grainy at first but it will come together if the cream is sufficiently warm and the chocolate is chopped finely). Add the vanilla and sugar and whisk until smooth. Spread over the cheesecake. Chill until ready to serve.
To serve, unmold the cheesecake from the springform pan, cut the cheesecake into slices and serve.
Recipe Source: adapted slightly from Smitten Kitchen
Wednesday, May 30, 2012
Cooked Berry Pie
from Emily B.
Ingredients for a 9" pie:
1 - 1/2 C sugar
1/3 C flour
1/2 tsp cinnamon
4 C fresh berries
1 1/2 T butter, dotted on top
Directions:
1. Mix 1st four ingredients together and place in pan on top of crust. Pour any extra on top and dot butter on top of berries. Place top crust on and slit to vent.
2. Bake 35-40 min. until juice bubbles out.
Ingredients for a 9" pie:
1 - 1/2 C sugar
1/3 C flour
1/2 tsp cinnamon
4 C fresh berries
1 1/2 T butter, dotted on top
Directions:
1. Mix 1st four ingredients together and place in pan on top of crust. Pour any extra on top and dot butter on top of berries. Place top crust on and slit to vent.
2. Bake 35-40 min. until juice bubbles out.
Dirt Cake
from my roommate Whitney S.
8 oz cream cheese
1/2 C sugar
2 C milk
2 small instant vanilla/or chocolate pudding pkg
2 tsp vanilla
Cream all above ingredients together. Fold in 16 oz Cool Whip.
Crush 1 lb Oreos and sprinkle on top with gummie worms sticking out.
Chill for 1 hour.
8 oz cream cheese
1/2 C sugar
2 C milk
2 small instant vanilla/or chocolate pudding pkg
2 tsp vanilla
Cream all above ingredients together. Fold in 16 oz Cool Whip.
Crush 1 lb Oreos and sprinkle on top with gummie worms sticking out.
Chill for 1 hour.
Emily's Pie Crust
from Emily B.
Ingredients:
5 C flour
1 T salt
1 lb lard
1 egg
1 T vinegar
cold water
Mix 5 C flour and 1 T salt together. Add 1 lb of lard (at refrigerator temp) and mix in with pastry blender (pea size pieces).
Beat 1 egg and add 1 T vinegar. Add to flour mixture.
Add enough cold water so that the crust sticks together barely. (not more than 2/3 C)
Roll out on floured wax paper. Use flour on sleeve of pin to prevent sticking.
Makes 5 crusts.
Bake at 425 for fruit pies.
Bake at 425 for 15 min. and 350 until done for pumpkin pies.
Ingredients:
5 C flour
1 T salt
1 lb lard
1 egg
1 T vinegar
cold water
Mix 5 C flour and 1 T salt together. Add 1 lb of lard (at refrigerator temp) and mix in with pastry blender (pea size pieces).
Beat 1 egg and add 1 T vinegar. Add to flour mixture.
Add enough cold water so that the crust sticks together barely. (not more than 2/3 C)
Roll out on floured wax paper. Use flour on sleeve of pin to prevent sticking.
Makes 5 crusts.
Bake at 425 for fruit pies.
Bake at 425 for 15 min. and 350 until done for pumpkin pies.
Monday, May 28, 2012
Sunday, April 1, 2012
Canned Biscuit Donuts
the Southern Plate
Melt In Your Mouth Doughnuts
These are seriously easy and delicious! But probably not so healthy between the frying and butter!
Ingredients
Ingredients
- 1 ten count can Texas style doughnuts (or your preference, just not flaky layers)
- 1 Cup Sugar
- 1 1/2 Tablespoon cinnamon
- 1 stick margarine, melted
- Vegetable Oil For Frying
Instructions
- Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes (I think I had it a little high, next time should try closer to medium rather than medium high). In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.
- Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
- Dip both sides of each doughnut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm
Wednesday, March 28, 2012
Jogurtkuchen
von Mannheim FHV
Zutaten:
300 grams Zucker
4 Eier
1 pkt Vanille Zucker
1 Becher Joghurt
1 Becher Oel
350 grams Mehl
1 pkt Backpulver
50 grams Schokoflocken
Alle Zutaten in eine Schussel geben und gut vermischen.
Bachen um 175 grad fuer 60 minuten.
Zutaten:
300 grams Zucker
4 Eier
1 pkt Vanille Zucker
1 Becher Joghurt
1 Becher Oel
350 grams Mehl
1 pkt Backpulver
50 grams Schokoflocken
Alle Zutaten in eine Schussel geben und gut vermischen.
Bachen um 175 grad fuer 60 minuten.
Fudgy Brownie Trifle
from Connie W. (Wiesbaden US)
Daniel loved this. Was really good. Maybe even better the 2nd day?
Ingredients:
1 pkg (1 lb 3 oz) Betty Crocker fudge brownie mix (I just used a store brand, was fine)
1/4 C water
1/2 C vegetable oil
2 eggs
1 pkg (4 serving size) chocolate fudge instant pudding and pie filling mix
1 T freeze-dried instant coffee, dry (omitted)
2 C cold milk
1 pkg (10 oz) English toffee bits (2 Heath bars)
1 container (8 oz) frozen whipped topping, thawed
1. Heat oven to 350. Grease bottom only of 13x9" pan. Stir brownie mix, water, oil, eggs, and coffee into medium bowl until well blended. Spread into pan. Bake 28-30 minutes until toothpick inserted 2 inches from side of pan comes out almost clean; cool completely.
2. Cut brownies into 1-inch squares. Place half of the squares in the bottom of 3- quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
3. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any leftover trifle.
10 servings
Daniel loved this. Was really good. Maybe even better the 2nd day?
Ingredients:
1 pkg (1 lb 3 oz) Betty Crocker fudge brownie mix (I just used a store brand, was fine)
1/4 C water
1/2 C vegetable oil
2 eggs
1 pkg (4 serving size) chocolate fudge instant pudding and pie filling mix
1 T freeze-dried instant coffee, dry (omitted)
2 C cold milk
1 pkg (10 oz) English toffee bits (2 Heath bars)
1 container (8 oz) frozen whipped topping, thawed
1. Heat oven to 350. Grease bottom only of 13x9" pan. Stir brownie mix, water, oil, eggs, and coffee into medium bowl until well blended. Spread into pan. Bake 28-30 minutes until toothpick inserted 2 inches from side of pan comes out almost clean; cool completely.
2. Cut brownies into 1-inch squares. Place half of the squares in the bottom of 3- quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
3. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any leftover trifle.
10 servings
Sunday, March 11, 2012
Brownie'n Berries Dessert Pizza
from Betty Crocker
Ingredients:
Ingredients:
1 box Betty Crocker® Gluten Free brownie mix (I just used a homemade brownie recipe, which was good but would probably use one that had a deeper chocolate taste to it. Maybe with unsweetened chocolate bars instead of cocoa powder)
Butter and eggs called for on brownie mix box
1
package (8 oz) cream cheese, softened
1/3
cup sugar
1/2
teaspoon vanilla
2
cups sliced fresh strawberries
1
cup fresh blueberries
1
cup fresh raspberries
1/2
cup apple jelly
Directions:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
- In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
- Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
- In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.
Makes 12 servings
Friday, March 2, 2012
Fat Lady's Delight
from my mom
Ingredients:
1 box vanilla wafers
1 C butter
1 1/2 C powdered sugar
1 egg
6 C sliced peaches
1 pt. whipping cream
marshmallows (optional)
Ingredients:
1 box vanilla wafers
1 C butter
1 1/2 C powdered sugar
1 egg
6 C sliced peaches
1 pt. whipping cream
marshmallows (optional)
- Crumble 1 bx of wafers and 1 cube melted butter (1/2 C) in bottom of a 9x13 pan (save a few crumbs for the end)
- Cream additional cube of butter (1/2 C), sugar, and egg (beat well)
- Spread over crumb crust
- Spread sliced peaches over creamed layer
- Sprinkle a layer of marshmallows if desired
- Whip cream and spread on top
- Can sprinkle crumbs on top if desired
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